We switched to a different variety of poblanos in the garden this year. Last year’s would have been way too hot for this jam, although if you like a jalapeno jelly, you might like the heat. This year’s poblanos started … Continue reading Peach Poblano Jam
Quick, because I’m using pork tenderloins instead of a cut that benefits from long cooking, like a pork shoulder. In fact, after browning the tenderloin cubes, You only add them to the sauce at the last minute before serving. One … Continue reading Quick Pork and Pepper Ragout
I’m reluctant to call this dish chili, even though I know lots of people do just because it’s a combination of beans and meat. I think it’s a stretch, though, and like so many other dishes, I wish some inventive … Continue reading White Bean Chicken Chili—Slow Cooker
No, I haven’t been on vacation, I’ve been cooking up all the tomatoes and peppers from the garden, and while I’m not done, I will probably just be doing more of the same to what’s left. The green beans are … Continue reading Cooking Up the Summer Harvest—Salsa
What are the chances that my roasted poblano peppers will behave and let me both peel and seed them and still remain in one piece to be stuffed? I know from experience that the chances are slim, which is why … Continue reading Grilled Stuffed Poblanos, Theoretically
Long ago, I tried a recipe for tamale pie and it was terrible. The corn batter was on the top and came out crisp and dry, not at all like a tamale, where the corn-based dough is steamed inside a … Continue reading Chicken Tamale Casserole
A friend gave us a ton of poblano and Anaheim peppers from his garden (thanks, Greg), so I roasted them all, peeled and seeded them, and put them in the freezer. They didn’t stay in long, though, because I kept … Continue reading Chile Relleno Burritos
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