Sentences with phrase «roast the chiles by»

First roast the chiles by placing them on your hot grill or directly on top of your stove burner.

Roast the chiles by placing them directly over the flame of a gas grill (or broiling in the oven) blistering, and charing on all sides.

Not exact matches

So bouillabaisse, the seafood chowder, is transformed by chiles, ginger, coriander, cumin, and turmeric into Cassoulet de Fruits de Mer, while a simple French roasted poulet, or young chicken, is curried with masala powder and enriched with yogurt and double cream.

The pictures below attempt to share our experience by taking you from the Hatch chile fields through the process of roasting and packaging chile at The Hatch Chile Store.

People who sell Sonoran hot dogs are called dogueros, who often serve them accompanied by grilled, roasted or fried chiles gueros, a small, mild pepper with a pale yellow - green hue.

Is it the Hatch chiles that I bought fresh roasted over on Federal by the bushel?

* By the way, I broke into my stash of fire - roasted Hatch green chiles for the making of this recipe!

Note: Roast green chiles (or any pepper) by setting them on a hot grill or under the oven broiler until the skin is blistered and mostly blackened, approximately 10 — 20 minutes.

Add a seasonal twist to your homemade red chile enchilada sauce by adding roasted butternut squash.

And where else but India would the fumes from chiles roasting on smoldering cow dung cakes be used in the treatment of scabies, a disease of the skin caused by mites?

Made by cooking down roasted mirasol chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any chile I know, getting a bit of body from a blond oil and flour roux.

There are red ristras on the wall, the smell of roasting chiles in the air, the traditional melody of «I Shot the Sheriff» by Bob Marley blasting from...

He described a meal eaten by people in Bernalillo, just north of Albuquerque: «Roast chicken, stuffed with onions; then mutton, boiled with onions; then followed various other dishes, all dressed with the everlasting onion; and the whole terminated by chile, the glory of New Mexico.»

In no time I was buying chiles by the 40 - pound sack and roasting them just because I loved their pungent, peppery smell!

Alex Stupak prepares this outstanding Yucatán - style dip by pureeing pumpkin seeds with roasted tomatoes, garlic and chile.

It was lead by agriculturist turned organic farmer and chef and resulted in the most incredible farm to table meal: chiles rellenos, chicken mole, vegetables roasted in «magic» oil, and herbed rice.

Begin by roasting the Anaheim chile and jalapenos in the oven or on the stove top in a cast iron pan.

Margarita Granita by Feast + West Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen Poblano & Mushroom Tosadas by The Mexitalian Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food Street Corn - style Roasted Potatoes by A Little Gathering Pork & Black Bean Stew by think fruitful Tequila Lime Tart by Love & Flour Crispy Fish Tacos with Cajun Mayo by Winstead Wandering Strawberry Watermelon Agua Fresca by A Savory Feast Shredded Chicken Gorditas by Loves Food, Loves to Eat Carne Asada Fries by Tornadough Alli Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine Raspberry Lime Rickey Margaritas by Feed Me Phoebe Slow Cooked Carnitas Style Chicken by Simple and Savory Chicken Fajita Sandwich by Brunch - n - Bites Cantaloupe Mint Margaritas by The Speckled Palate Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow Roasted Veggie Salsa by Living Well Kitchen Blackberry Mint Agua Fresca by the Grant life Traditional Homemade Flour Tortillas by Sustaining the Powers Nightshade Free Southwest Salad by I Say Nomato Southwestern Orzo Salad by Family Food on the Table Cheesy Southwest Egg Rolls by Pink Cake Plate Watermelon Mint Margarita by Gold & Bloom Mix - Your - Own Guac Bar by Hey There Sunshine Blood Orange Margaritas by Glisten and Grace Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home Slow Cooker Red Chicken Enchiladas by Sustaining the Powers Margerita Poke Cake by Pink Cake Plate Mojito Cupcakes by The Rustic Willow Margarita Shrimp Tacos by Macheesmo Pineapple Cilantro Salsa by Feast + West One Pot Taco Soup by A Joyfully Mad Kitchen Sizzling Texas Fajitas by Sustaining the Powers Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me Slow Cooker Chipotle Turkey Tacos by Two Places at Once Margarita Bar by Mixplorology

Favorite tried - and - true Bon Appétit recipe: The Slow - Roasted Salmon with Fennel, Citrus, and Chiles by one Alison Roman.

She has «diversified» by opening the Comida de Campos cooking school, which offers chile - roasting classes in August and September.

Make the Roasted Green Chile Dressing by using a food processor to combine LA VICTORIA ® Fire Roasted Diced Green Chiles, garlic, lemon juice, Dijon mustard and cilantro leaves.

My favorite green chile is roasted, chopped, and bottled by a local company.

Chef Adam Sheff's house - made ostrich jerky and lavender almonds are a welcome twist on blah bar snacks, and his inventive Arizona comfort food (green chile pork dirty hash, roasted game hen with adobo mop sauce) is served on ceramics made by Cattle Track potter Mary Van Dusen.