[CHILE-PEPPER-RECIPE] Italian Sausage Casserole

Italian Sausage Casserole
Yield: 4 to 6 servings . Zest Factor: Medium
Adapted from Norma Kochan, Fleetwood, P A.

This recipe was published in the festival cookbook, Chile Pepper Food
Festival, Collection of Recipes 11. Substitute any spicy sausage if turkey
sausage is not available.

1 pound Italian hot-turkey link sausage
2 tablespoons olive oil
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 red jalapeno, sliced
1 medium onion, sliced
1 teaspoon minced garlic
1 (15-ounce) can red beans, rinsed and drained
1 (15-ounce) can great Northern beans, rinsed and drained
1 (15-ounce) can diced tomatoes
1/4 cup red wine
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 350°.

In a covered skillet over medium-high heat, add sausage and 1/4 cup water,
and cook until sausage is cooked through, about 8 minutes. Uncover, and cook
until browned, 3 to 5 minutes. Remove from heat, and cool slightly. Slice
sausage into liZ-inch pieces.

In the same skillet over medium heat, warm the oil. Add peppers, onion and
garlic, and cook until vegetables are tender, about 10 minutes. In a 2-quart
casserole dish, combine sausage, pepper mixture and remaining ingredients.
Bake, covered, for 30 minutes. Uncover, and continue baking until desired
texture is reached, about 1 hour.

Chile Pepper Magazine September 2008

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[CHILE-PEPPER-RECIPE] Green Chile­ Cheese Grits

Green Chile­ Cheese Grits
Yield: 8 to 10 servings . Zest Factor: Medium
Adapted from Chef Grady Spears

3/4 cup (11/2 sticks) butter, plus extra
2 roasted green chiles, seeded and chopped
1/2 cup roasted garlic
3/4 cup chopped cilantro
1 to 2 jalapenos, stemmed, seeded and minced
11/3 cups hominy grits
3 eggs, beaten
1 cup grated sharp cheddar cheese
1 cup grated caciotta or Monterey jack cheese
salt and freshly ground pepper

Preheat the oven to 350°. Butter a 13- by 9­ inch casserole dish, and set
aside. In a blender or food processor, combine chiles, garlic, cilantro and
jalapenos. Process until smooth, and set aside. In a large pot, bring 6 cups
of water to a boil, add grits, and stir welL Reduce heat to low, and stir
while the grits thicken. When the mixture is thick, remove from heat. Stir
in the eggs, adding them slowly so they don't scramble, followed by the
remaining butter, the cheeses, and the blended chile­ garlic mixture. Season
with salt and pepper, and pour into the prepared casserole dish. Bake for 45
minutes, and serve hot

Chile Pepper Magazine September 2008

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[CHILE-PEPPER-RECIPE] Green Chile and Asparagus Quiche

Green Chile and Asparagus Quiche
Yield: 2 quiches . Zest Factor: Medium

Texas toast is just white bread sliced to a l­ inch thickness, then buttered
on both sides and toasted. It can sometimes be found in the freezer section
of your grocery store-but beware because these versions often have added
garlic, herbs and cheese. If you can't find Texas toast in your area, get
unsliced white bread and make it yourself.

12 slices Texas toast
10 Hatch chile peppers
1 tablespoon olive oil
2 onions, julienned
1 cup yellow bell pepper, julienned
12 eggs
4 cups half and half
1 teaspoon tarragon
1/2 teaspoon nutmeg
5 cloves roasted garlic, minced
salt and freshly ground pepper
12 asparagus spears, trimmed and chopped
2 cups grated Swiss cheese
2 cups grated Monterey Jack

Preheat oven to 400°.

Spray 2 tart pans with remove able bottoms with vegetable spray. Line the
bottom of the pans with the Texas toast, and set aside.
On a sheet pan in the oven, or on a grill or open flame, roast the chiles
until blackened. Let cool, then peel and seed the chiles. In a saute pan
over medium heat, warm the oil. Add the onion and bell peppers, and saute
lightly. Remove from the stovetop, and set aside.

In a bowl, combine the eggs, half and half, tarragon, nutmeg, roasted
garlic, salt and pepper. Whisk lightly to combine. In a separate bowl, toss
the cheeses together.

Add half of the egg mix equally to each prepared tart pan. Sprinkle in half
of the cheeses, and layer the roasted chiles in each tart. Add the remaining
egg mixture, asparagus and cheeses. Stir in the sauteed onions and bell
pepper.

Place the quiches in the oven, and bake for 45 minutes or until done. When
done, remove, and allow to cool before serving.

Chile Pepper Magazine September 2008

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[CHILE-PEPPER-RECIPE] Chicago Italian Hot Beef Sandwich

Chicago Italian Hot Beef Sandwich
Yield: 8 sandwiches. Zest Factor Hot

4-pound sirloin roast, trimmed
8 cloves garlic, sliced
1 tablespoon dried basil
1 tablesoon red pepper flakes
1 tablespoon dried oregano
1 teaspoo onion powder
salt and freshly ground pepper
2 bay leaves
4 cloves garlic, minced
bay leaves
4 cloves garlic, minced
8 hard Italian rolls
1 cup toasted sweet red peppers, julienned
1 cup roasted hot Italian peppers, julienned

Preheat oven to 350°F.

With a small knife, cut small slits all over the raost, and insert the garlic slices. Place herbs and spices ia bowl, and mix to combine. Rub the entire roast with the mixture Season the roast with salt and pepper.

In a deep roasting pan or casserole with a le raost in the pan, and bake for 25 minutes. Reduce to 350°, and cover. Roast for 45 minutes, basting every 20 minutes with the roasting juices, so the roast doesn't dry out. Add 2 cups of cold water. Return to the oven, and roast 45 minutes or until internal temperature is 160°.

Remove the roast from the pan,a nd allow to rest for 30 minutes. Slice across the grain into paper-thin slices, and place in a sealable container.

Pour the pan juices into a measuring cupset aside to allow the fat to rise. Spoon off the excess fat from the juices.

In a saucepan over medium heat, combine the roasting juices with bring to a simmer, and cook 2 minutes.

For each sandwich, dip 8 oz. of the sliced beef into the juices, and place on one half of a sliced Italian roll, top with roasted sweet and hot chiles, and serve.

Chile Pepper Magazine September 2008

[Non-text portions of this message have been removed]

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[CHILE-PEPPER-RECIPE] Stuffed Tomatoes

Stuffed Tomatoes
Total time 35 minutes Makes 4 main-dish servings

4 tsp. olive oil
2 poblano chiles (8 oz.), seeded and chopped
1 med. onion, chopped
1 clove garlic, crushed with press
4 lg. ripe tomatoes (12 oz. each)
1 lb. ground chicken
1 tsp, ground cumin
Salt
2 c. fresh corn kernels (from 4 to 5 ears)
1/2 c. shredded Monterey Jack cheese
1/4 c. loosely packed fresh cilantro leaves, chopped, plus cilantro sprigs
for garnish

1. In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add
poblanos and onion, and cook 8 to 9 minutes or until vegetables are tender,
stirring occasion­ ally. Add garlic and cook 1 minute.

2. MeanWhile, cut thick slice from stem end of each tomato; with spoon,
scoop out seeds and pulp from tomatoes. Chop tomato slices (reserving 1 top
for garnish if you like) and pulp. Transfer tomato shells to microwave-safe
plate, and cook in microwave on High 3 min­ utes or just until heated
through.

3. To vegetables in skillet, add chopped tomatoes and cook on medium-high
about 5 minutes or until mixture thick­ ens slightly, stirring occasionally.
Trans­ fer tomato mixture to medium bowl.

4. In same skillet, in remaining 2 tea­ spoons oil, cook chicken, cumin, and
1/2 teaspoon salt on medium-high about 10 minutes or until chicken loses its
pink color throughout, stirring often. Stir in mixture, corn, Monterey Jack,
and chopped cilantro; heat through,

5. To serve, spoon chicken mixture into tomato shells; top with cilantro
leaves, Arrange tomatoes on platter; garnish platter with reserved tomato
top,

EACH SERVING About 385 calories. 35 g protein, 43 g carbohydrate, 12 g total
fat (4 g saturated), 7 g fiber, 78 mg cholesterol, 490 mg sodium,

Good Housekeeping Jan. 2008

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[CHILE-PEPPER-RECIPE] Real Texas Chili

Real Texas Chili
Makes 12 servings

1/4 cup vegetable oil
1 green bell pepper, seeded and chopped
6 cups chopped onions
1 jalapeno pepper, seeded and chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
4 pounds chuck roast, cut into 1/2-inch chunks
1/2 cup chili powder
1 12-ounce can beer (we like Pearl or Lone Star)
1 teaspoon ground cumin
3 dashes Tabasco sauce
1 7-ounce can diced green chile peppers
1 14-ounce can tomatoes with juice
1 15-ounce can tomato sauce
1 cup water Salt and freshly ground black pepper to taste

In a large Dutch oven over medium heat, heat the vegetable oil for 1 minute.
Add the green pepper, onions, jalapeno, garlic and celery. Cook for 5
minutes.

Toss the pieces of chuck roast in the chili powder, add them to the
vegetable mixture and cook until the meat is brown on all sides, 5 minutes
more.

Add the can of beer, deglazing the pan by scraping up all of the browned
bits from the bottom. Add the cumin, Tabasco, green chilies, tomatoes,
tomato sauce, water, and salt and pepper to taste. Cook uncovered for 2
hours.

Add more water if the mixture becomes too thick. The stew should be soupy,
but not watery. Adjust the seasonings, if desired, with additional salt and
pepper. Serve with some or all of the suggested condiments on the side.

Condiments: chopped jalapenos; chopped flat-leaf parsley; chopped green
onions; Fritos; shredded cheddar cheese; pinto beans; salsa or pico de
gallo; saltines; sour cream; Tabasco sauce; tortilla chips.

PER SERVING: calories: 403 (38% from protein, 17% from carbohydrate, 44%
from fat); protein: 38.5 grams; total fat: 19.5 grams; saturated fat: 6
grams; cholesterol: 99 mg; sodium: 357 mg; carbohydrate: 16.6 grams; dietary
fiber: 4.8 grams; exchanges: 2 vegetable, 5 meat, 1 fat

"Stylish One-Dish Dinners" by Linda West Eckhardt and Katherine West DeFoyd

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[CHILE-PEPPER-RECIPE] Slow-Roasted Spanish Olives With Oranges and Almonds

Slow-Roasted Spanish Olives With Oranges and Almonds

2 pounds Spanish olives, such as manzanilla or gordal, with pits
1 orange, unpeeled, sliced into -inch circles
1 cup whole almonds, with skin
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chile pepper, halved lengthwise

Preheat oven to 300 degrees. Combine olives and remaining ingredients in a
mixing bowl. Transfer mixture to a baking dish, cover with foil and bake for
2 hours.

Drain the oil (keep it to use as a bread dip) and serve the olives warm or
at room temperature with assorted cheeses. Serves 20.

Tyler Florence's "Real Kitchen"

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[CHILE-PEPPER-RECIPE] Heart Healthy-Tex-Mex Tilapia

Heart Healthy-Tex-Mex Tilapia
Serves 4

4 tilapia fillets (about 4 ounces each)
1 teaspoon ground cumin
1 medium zucchini, shredded
1/2 medium red onion, thinly sliced
2 tablespoons canned chopped green chiles, rinsed and drained
2 tablespoons sliced black olives
10-ounce can enchilada sauce
1/2 cup fat-free or low-fat shredded Cheddar cheese

Preheat the oven to 400°F.

Rinse the fish and pat dry with paper towels.

Put the fish in a nonstick 8-inch square baking dish. Sprinkle with the
cumin. Arrange the zucchini, onion, green chiles, and olives on the fish.
Pour the enchilada sauce over all. Cover with aluminum foil.

Bake for 35 to 40 minutes, or until the fish flakes easily when tested with
a fork and the vegetables are tender. Remove from the oven and sprinkle with
the cheese.

calories 147 protein 23 g carbohydrates 9 g fiber 2 g sugars 4 g cholesterol
45 mg total fat 3.0 g saturated 0.0 g polyunsaturated 1.0 g monounsaturated
1.0 g sodium 368 mg Exchanges: 2 veg, 3 very lean meat

the new american heart association cookbook 7TH EDITION

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[CHILE-PEPPER-RECIPE] Chiles Rellenos

Chiles Rellenos

Fried stuffed chile peppers are a classic in Tex- Mex restaurants throughout
the VVest. The cheese should be Montery Jack and the chile peppers should be
fresh Anaheim, New Mexican green, or poblano-large and green. The batter is
made with flat beer. To make beer flat, pour it into a bowl and stir until
the bubbles disappear, or open a bottle the di!Y beforeyou plan to cook.
SERVES 6 TO 8

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces flat beer
1 cup milk
1 tablespoon oil, plus more for frying
12 to 16 chile peppers
2 (8-ounce) packages cream cheese, cut into 1-ounce strips
4 to 6 cups shredded Monterey Jack cheese
(1 to 1 1/2 pounds)

1. Combine the flour, salt, pepper, beer, milk, and oil in a blender and
process until smooth. The mixture should have the consistency of thick
pancake batter. If necessary, adjust the consistency by adding a little milk
or flour. Refrigerate for 30 minutes.

2. Preheat the broiler.

3. Broil the chile peppers, turning often, until the skins are blistered.
Put the chile peppers in a paper bag or a bowl covered with plastic wrap and
let them steam for 5 to 10 minutes. Wearing rubber gloves, peel the skin off
each chile pepper, leaving the stem on. Slit the chile peppers from top to
bottom on one side and remove the seeds.

4. Put a strip of cream cheese in each chile pep­ per, then stuff with the
shredded cheese until full.

5. Heat about 2 inches of oil to 365°F in a large, deep skillet. One by one,
use tongs to dip the stuffed chile peppers into the batter, then lower them
carefully into the hot oil. Do not crowd the pan. Fry until crisp and golden
brown, turning as needed, 4 to 8 minutes. Drain on paper towels. Repeat
until all the chile peppers are fried. Serve hot.

The Good Home Cookbook

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