This recipe for sweet and spicy pork ribs is one of my family’s all-time favorites.  Seems like every time the warm summer weather rolled around, we could expect my Mom to whip up a batch of these sticky ribs to eat out on the patio on a warm night.  Their flavor is so unique and the dish itself so craveable that I was stunned to learn how simple they are to prepare.  If you have a can of sliced peaches in heavy syrup, a pinch of crushed red pepper and a bottle of supermarket barbecue sauce in the pantry, then you’re in business.  Now, I’m a nut for good, slow-smoked, true barbecue, but if you need to feed a crowd and don’t have the time or equipment needed to produce the genuine article, these will do just fine.  Serve with some baked beans and grilled corn and you’ve got a dang good BBQ dinner.

SPICY PEACH BARBECUE SPARE RIBS

Braising these ribs in their aromatic broth until just tender not only infuses them with outstanding flavor of but also allows you to cook enough for a large group without the effort the involved in hours of roasting or smoking the meat.  (For those of you with the means and time to do so, you can just as easily smoke these ribs or roast them in a pan, tightly sealed with tin foil, until tender and the meat has pulled back from the ribs about a quarter inch or so.) While the braising liquid adds a ton of flavor, it’s the peach BBQ sauce that really sets these apart from the rest. As much as I love homemade versions or the artisan varieties available on the market, good old Cattleman’s or Bulls-Eye work just fine here. When it comes time to baste the ribs with the sauce, don’t rush the process.  Keep in mind that the barbecue sauce is high in sugar and will burn quickly if you’re not careful.  Instead, grill the ribs over low heat, basting and turning them often until their richly caramelized and blackened in spots.  Allow the first coat to dry/caramelize before applying the subsequent layers.  Finally, if pork loin or baby back ribs are more your style, feel free to use them in this recipe and reduce the braising time to about 50 minutes.

INGREDIENTS:

Braising Liquid

• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 2 teaspoons cinnamon
• 1 tablespoon dried basil
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground ginger
• 1 teaspoon crushed dried hot red chilies
• 3 dried bay leaves

Peach Barbecue Sauce:

• 1 (16 ounce) can sliced peaches, drained
• 1 -2 teaspoons crushed dried hot red chilies
• 1 bottle (18 oz ) prepared barbecue sauce

METHOD:

1. Place ribs in a large stock pot. Add all ingredients for braising liquid, and fill pot with water just to cover.
2. Bring to boil: cover and turn the heat down to a very gentle simmer for 1 hour to an hour and 20 minutes, or until the ribs are tender.
3. Puree peaches in a blender or food processor with prepared barbecue sauce and chili.
4. Drain ribs and lay them flesh-side down on a grill above medium-hot coals (or preheat gas grill to medium-hot).
5. Baste the ribs frequently with the peach/barbecue sauce and turn the ribs to develop a rich brown glaze, about 20 minutes.  Warm any remaining peach barbecue sauce and serve in a bowl alongside the glazed ribs.

Serves 6-8

If you celebrate Cinco de Mayo the way folks around here do, you’re going to need some serious grub to soak up the booze. The following recipes will not only satisfy any Mexican cravings, they’ll also lay down a base coat before your night gets going. Best of all? They can pretty much all be scaled up to feed a crowd. So enjoy responsibly and leave other Cinco de Mayo menu ideas in the comments.

TACOS, TOSTADAS, APPETIZERS

Tacos de Barbacoa

Chile-Braised Pork Tacos

Tacos de Cochinita Pibil

Red Chile Beef Tostadas

Taquitos

SALSAS & DIPS

Avocado-Tomatillo Salsa

Guacamole

Habanero Hot Sauce

Chipotle Bean Dip

Crema Mexicana

ON THE SIDE

Smoky Chipotle Black Beans

NICE & REFRESHING

Agua de Horchata

If you are looking for a jalapeño popper that looks like this, then sadly, this recipe is not for you.  If, however, you are a popper purist looking for the authentic, crispy-fried variety, then you have come to the right place.

I’ve been looking for a good jalapeño popper recipe for some time now, and, after several failed attempts to find anything I could truly be proud of, I’ve finally cobbled together a version that lives up to the high bar set by frozen versions sold in bars around the country.  I tried everything: versions with fresh jalapeños, versions with cream cheese, fine breadcrumbs and egg batters.  These same iterations, were either raw, greasy or simply exploded in the frying oil. My winning version utilizes a combination of quality pickled jalapenos, a combo of cheddar and jack cheese, hot sauce and a buttermilk/panko batter.  Served alongside some buttermilk dip, and you have a appetizer that has few equals in the fabulous world of fried food.

JALAPEÑO POPPERS

Making poppers from scratch can be a bit of a time consuming process.  See if you can enlist the help of a friend to get a popper assembly line going.  The execution is quite simple: simply seed and devein the chiles, stuff them with shredded cheese, batter, freeze and fry.   When it comes to packing the jalapenos with cheese, it’s okay if they are not completely sealed.  They should still have a crispy, well-sealed crust after frying due to the double dipping procedure.  Look for the best quality canned jalapeños you can find.  I like El Mexicano or La Morena brands for this type of application.  If you want to get a little more gourmet with it, feel free to add an herbed cream or goat cheese and stuff them with crumbled bacon.

INGREDIENTS:

• 12 pickled jalapeños, preferably with stems left intact
• 3 ounces coarsely grated Cheddar (1 cup)
• 3 ounces coarsely grated Monterey Jack (1 cup)
• 1 teaspoon hot sauce
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 cups panko bread crumbs
• 2 teaspoons dried oregano
• Canola or vegetable oil for frying

METHOD:

1. Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
2. Pry open each chile as if it was a book to expose the ribs and seeds, then devein and seed using the tip of a paring knife to scrape the inside clean.
3. Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
4. Fill/pack the chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
5. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
6. Pour the buttermilk into a high sided bowl or drinking glass.  Working one at a time, roll the chiles in flour until uniformly covered shaking off any excess. Dip the chiles in the buttermilk, letting excess drip off, then coat with  the bread crumbs. Repeat coating with buttermilk and panko to form a second layer.  Transfer to a parchment lined baking sheet and repeat with the remaining chiles.  Once all of the chiles have been coated, place the baking sheet in the freezer until frozen through.
7. Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.

Makes One Dozen Poppers

Having grown up in the Bay Area, I’m pretty accustomed to eating some damn good Mexican food.  As a true fan of the cuisine, I consider myself blessed to live within minutes of the birthplace of the original Mission-style burrito.  So, with some of the best taquerías in the entire state literally moments from my apartment, it’s with great embarrassment that I am here to say I enjoy eating at Chipotle Mexican Grill every once in a while.  Don’t get me wrong, I would NEVER pass up a burrito from one of my favorite joints here in town, but when I find myself craving some good barbacoa, I always know where I can find some.

Even though we have a taquería on every corner here in San Francisco serving mounds of carnitas, al pastor, chile verde and carne asada, very few in fact offer a version of this dish.  Good barbacoa is succulent beef that is slow-simmered in a spicy broth flavored with tangy lime juice, smoky chipotle chiles and plenty of garlic until it’s practically falling apart.  Seasoned with just the right amount of herbs, vinegar and salt, Chipotle’s come pretty darn close to some of the best I’ve ever eaten.  So, cobbled together from a few imposter recipes and knock-offs floating around the internet, along with some good, old-fashioned cooking know-how, I am here to offer my rendition of the barbacoa I’ve come to love from this massive chain restaurant .  I typically have them throw the stuff in a burrito at the restaurant, but here I serve it in authentic Mexican fashion, mounded up on a griddled tortilla and topped with diced white onion, plenty of cilantro and a lime wedge for squeezing over the top.  Pass some good bottled hot sauce or some avocado-tomatillo salsa for another great accompaniment or whip up a batch of cochinita pibil or chile-braised pork and throw a taco party.

TACOS DE BARBACOA

Slow-braising the beef is the essence of this simple recipe.  After you’ve made the adobo sauce in a food processor or blender,  make sure you dry all sides of the beef chuck before adding them to the oil in the pot.  I like to take my time when searing beef like chuck or short-ribs for braises.  Take care to brown the beef evenly without scorching or burning the fond at the bottom of the pot as this will contribute bitterness to the dish while it is simmering.  If necessary, I’ll brown the beef in two batches if I don’t have enough room to accommodate high heat searing without running the risk of steaming the meat its own juices.  Before placing the lid on the pot, cover it tightly with tin foil to create a nice seal — this will aid in the loss of moisture and liquid reduction over the long braising process.  Check the meat after a few hours or so to make sure there is sufficient moisture in the pot and add more stock if necessary to come about 1/3 of the way up the side of the beef. This dish can be completed through step 4 and refrigerated overnight.  If you decide to go down that route, store the meat separately  from any leftover braising liquid and reheat them together over low heat before serving.

INGREDIENTS

• 1/3 cup  cider vinegar
• 3 tablespoons lime juice
• 3-4 canned chipotle chiles
  
• 4 cloves garlic, roughly chopped
  
• 3 1/2 teaspoons ground cumin
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons table salt or 3 teaspoons Kosher
  
• 2 tablespoons vegetable oil
• 4 pounds boneless chuck roast, excess fat removed
  
• 3/4 cup chicken broth, plus more as needed
  
• 3 bay leaves
• 20 warm corn tortillas
• Diced white onion, chopped cilantro and lime wedges for garnish
  

METHOD

1. Preheat the oven to 275°.
2. Combine the cider vinegar, lime juice, chipotle chiles, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth — about a minute or so.  Transfer the spice paste to a bowl and set aside.
3. Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces.  Heat the 2 tablespoons of oil in a very large pot set over high heat until it begins to shimmer.  Working in batches if necessary, sear the beef on all sides until deeply browned, about 10 minutes.
4. Add the chile puree to the pot and stir until the beef is well-coated.  Add the chicken stock and bay leaves and bring the liquid to a boil.  Reduce the heat to a simmer, cover the lid with tin foil and add the lid to create a very tight seal.  Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces.
5. Taste and adjust as necessary for seasonings.  Serve spooned onto warm corn tortillas topped with diced white onion, chopped cilantro and lime wedges for garnish.

Makes about 20 tacos

Throw grated cheddar cheese, sour cream, sliced green onions, and cilantro over a bowl of Stagg Chili and you have a satisfying bowl of chili.  Throw those same condiments over a warm bowl of this hearty lamb and chorizo chili, and you have an epic winter meal.  But I’ll warn you, this chili isn’t for the faint of heart.  This is some rich, earthy fare the likes of which are seldom explored by the typical American diner.  In my mind, I believe this is chili the way chili was always meant to taste.

Thick, heavily spiced and slightly gamey, this is cold weather, stick-to-your-ribs food at it best, making it not only great for the winter season, but also perfect Super Bowl grub if you’re looking to feed a group with a big appetite. I’d go so far as to call this real man food, if my girlfriend weren’t so quick to remind me that women love chili, too.

Garnishes are key here; they lighten the rich flavors while enhancing the chili’s meatiness, so set out a spread of shredded cheese, chopped onion, cilantro and sour cream and let your guests go nuts.

LAMB AND CHORIZO CHILI

Adapted from Bon Appétit

Use fresh, Mexican chorizo  and not the dry-cured Spanish variety in this recipe.  After sautéing and draining the chorizo, be sure to return the fat (drippings) to the pan from the top of any juices that might have collected.  This flavorful, bright red fat will be the medium in which you will fry your aromatics.  This chili can be made as far as three days in advance of service and will definitely benefit from an overnight “curing” in the refrigerator after it’s been simmered.  When reheating, place the chili in a medium saucepan and bring back to a bare simmer, covered, and stirring often over low heat.  Adjust with more stock or water if the chili seems dry and check again for seasoning. In fact, because not all chorizo sausage is seasoned the same way, taste throughout the cooking process and tailor the chili to your own taste.

INGREDIENTS:

• 2 1/4 cups chicken broth
• 3 ounces dried ancho chilies (about 5 large), stemmed, seeded, torn into pieces
• 1 tsp. cayenne pepper
• 1 1/2 lbs pork chroizo, casings removed
• 2 cups red onion, coarsely chopped
• 10 large garlic cloves, chopped
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 1 1/2 lbs ground lamb
• 1 can (15-ounces) canned pinto beans, rinsed and drained
• Kosher salt and freshly ground black pepper to taste
• Grated cheddar or jack cheese
• Thinly sliced green onions
• Sour cream or Mexican crema
• Cilantro leaves
• Pickled jalapenos, diced

METHOD:

1. Combine first three ingredients in a medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree mixture in a blender, in batches if need be.  Strain the chile mixture through a fine mesh sieve, pressing on the solids, and set aside.
2. Meanwhile, cook chorizo in a large pot over medium-high heat until drippings come to a simmer. Transfer to a strainer set over a bowl and let drain for 10 minutes.
3. Return 1/4 cup of the chorizo drippings to the same pot and heat over medium-high heat. Add the onion, garlic, oregano and cumin and saute until onions begin to soften, about 5 minutes.
4. Sprinkle lamb with salt and pepper and add to the pot. Sauté just until the lamb is no longer pink on the outside. Add chili puree and drained chorizo. Bring to a boil, stirring occasionally. Reduce heat to a simmer and allow to cook for 1 hour.
5. Add drained pinto beans and simmer uncovered until liquid thickens, about 15 minutes. Season well with salt and pepper to taste. Serve with grated cheddar, sour cream, green onions, cilantro and diced pickled jalapenos as desired.

Makes 6 to 8 servings, depending on the appetite of your crowd

I know what you’re thinking — two recipes for chicken wings in three posts?  It might be a bit excessive, but the fact of the matter is, I can’t get enough of them. I love wings, my friends love wings and if the rising price of chicken wings counts for anything, so does the rest of America.  So, for all my readers who might not might not be into the fish sauce or sweet chili-glazed variety, I’m here to offer you a recipe and proper technique for the classic New York-style buffalo wing.

I grew up eating hot wings from a local Bay Area chain called Original Buffalo Wings.  On the nights we were lucky enough to call them dinner, my Mom would order up a “double dozen” along with a bag of fresh fried potato chips and an extra side of blue cheese dip for the crispy (albeit anemic) celery sticks.  Bathed in a velvety, vinegary coating of hot sauce, the wings always remained crisp — a textual enigma which I long considered a well-kept secret of the buffalo wing trade.  Having made these a handful of times now, I can tell you that there are actually few secrets to a great wing.  Just get a hold of some fresh, meaty chicken wings, dry them well to promote even browning, fry them in small batches, toss them with Frank’s RedHot sauce and a bit of margarine (gasp!) and you’ll be left with the the quintessential, finger-lickin’ good buffalo wing.

BUFFALO WINGS

Getting the wings as dry as possible before frying them is a crucial step in achieving a crispy, golden brown wing.  As always, fry the wings in batches that will not overwhelm the pot and drop your oil temperature too dramatically.  In fact, I’ll sometimes allow the oil to exceed 350° in anticipation of drop of 20-30 degrees.  This recipe calls for the use of margarine, an ingredient that I rarely, if ever, use in my cooking.  I’ve tried making them with butter and they simply just don’t turn out the same.  If you are dead-set against using margarine, consider using clarified butter — the absence of the milk solids and water should allow the hot sauce to easily emulsify.  When you are ready to toss the wings with the buffalo sauce, make sure to give it another good whisk as it tends to separate a bit while it sits.  Any hot sauce will do in this recipe, but the wings you’ve eaten in restaurants were probably made using Frank’s.  If you like your wings really hot, simply adjust the ratio of hot sauce to margarine.

INGREDIENTS:

• Peanut, canola, grapeseed or vegetable oil for Frying
• 2 pounds chicken wings (about 20), separated at the joint, wingtips removed
• 6 tablespoons margarine
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (plus more to taste)
• 3 ribs of celery, sliced into 3-inch lengths
• 3/4 cup blue cheese dip (recipe follows)

METHOD:

1. Preheat oven to 200° F.  Pour oil into a heavy medium pot until it reaches a depth of 2-inches.  Heat oil over medium heat until it reaches 350° F on a candy thermometer.
2. Meanwhile, dry the wings thoroughly on paper towels to remove all residual moisture.  Working in batches, fry the wings until they are golden brown and cooked through, about 10 minutes.  Be sure to stir the wings occasionally to prevent them from sticking together.  Transfer the cooked wings to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings.
3. Make the sauce by melting the margarine in a small saucepan over medium heat.  Add the hot sauce and whisk to combine.
4. When you are ready to serve, transfer the chicken wings to a large bowl, pour over the hot sauce mixture and toss until they are thoroughly coated.  Serve immediately with celery stick and blue cheese dip.

Makes 20 Wings

BLUE CHEESE DIP

You can think of this dip as a slightly thicker version of blue cheese dressing.  If you don’t have chives, use green onions.  Feel free to adjust the amount of sour cream and heavy cream to reach a consistency that fits your own personal taste.  If you have the time, make this earlier in the day and place it in the refrigerator to allow the flavors to come together.  Serve cold or at room temperature.

INGREDIENTS:

• 1/4 pound Danish blue cheese, crumbled
• 3 tablespoons heavy cream
• 1 teaspoon fresh lemon juice
• 1/4 – 1/3 cup sour cream
• 1/2 teaspoon Worcestershire sauce
• Hot sauce to taste
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced chives

METHOD:

1. Combine the blue cheese, heavy cream and lemon juice in a small bowl.
2. Add sour cream 1 tablespoon at a time, whisking to combine.
3. Add in the Worcestershire and hot sauce and season to taste with salt and pepper.
4. Fold in minced chives and let stand at least 5 minutes before serving.

This recipe represents yet another entry into the Game Day Food Hall of Fame.  I guess I have football on the brain, or I just can’t get enough of the typical game day offerings – savory, salty homemade junk food. I made these a few years ago for a Super Bowl party and they were gone within minutes.  I too loved the wings, but felt like something was missing.  I had followed the instructions of the original recipe and baked the wings in a hot oven.  They had great flavor due to an overnight soak in cilantro, soy, ginger, garlic and red chili, but I quickly realized that the texture of a baked wing (i.e. flabby chicken skin) was not my favorite.  I needed the crispy-crunch of well-rendered chicken skin — something I was never going to get unless I fried them.  So, using a few tricks I picked up from another wing recipe, I tossed the chicken in a bit of rice flour before frying them to a delicious golden brown.  After a quick toss in the oh-so sticky, sweet chili-glaze I was left with what I consider to be one of the best finger foods around.

If you’re planning on doing any Super Bowl entertaining of your own or you just love a good wing, think about giving this recipe a try.  The asian flavor profile is a welcome alternative to the usual hot sauce/butter laden buffalo wing.  If you’re looking for a special main course, serve these guys atop a bowl of sticky rice to sop up all of that sweet-chili glaze.

SWEET CHILI-GLAZED CHICKEN WINGS

Adapted from Bon Appétit Magazine, July 1997

If you’re adverse to the idea of frying, these wings can be baked on a sheet pan in a 400° for about 20 minutes until they are golden brown.  If you decide to fry them, dredging the wings in rice flour before doing so will ensure the formation of an extra crispy crust.  If you’re having a hard time finding rice flour, you can omit this step and proceed to frying the wings after you’ve thoroughly dried them with paper towels.  Making the glaze is a simple affair, just be careful not to over-reduce the sauce to the point of a caramel. You will know the glaze is ready when it coats the back of a spoon. The resulting glaze is especially sweet, so if you want a bit more of a sour bite to your wings, don’t be afraid to scale back the amount of sugar that is called for here.  Looking for a bit more heat? Add more chili-garlic sauce.  Less heat? Just reduce the crushed red pepper called for in the dish.

INGREDIENTS:

• 2 pounds chicken wings
• 1/4 cup peanut oil
• 3 tablespoons finely chopped cilantro
• 3 tablespoons soy sauce
• 2 1/2 tablesp00ns minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon dried crushed red pepper flakes
• 1 cup rice flour
• Oil for deep frying (such as peanut oil, canola, grapeseed or vegetable)
• 1 cup rice vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tablespoon chili-garlic sauce
• 1/4 cup thinly sliced green onions

METHOD:

1. Cut each chicken wing in half at the joint and remove/discard wingtips.  Place the chicken in a large resealable plastic bag.
2. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger, and 1/2 teaspoon of the red pepper flakes in a bowl until well combined.  Pour the marinade into the plastic bag and turn to coat the chicken evenly.  Cover and refrigerate for at least 2 hours or as long as overnight.  Toss the contents of the bag from time to time to ensure even distribution of the marinade.
3. Remove the chicken wings from the refrigerator at least 20 minutes before frying to allow them to come to room temperature.  Drain the chicken wings from the marinade and dry them thoroughly using paper towels.  Place the rice flour in a shallow plate and set aside.
4. Pour the oil into a large, heavy-bottomed pot to a depth of 2” and heat until a candy thermometer registers 350° F.  Preheat the oven to 200° F.
5. Meanwhile, while the oil is coming up to temperature, make the glaze.  Combine the rice vinegar, sugar, water, chili-garlic sauce along with the remaining 1/2 teaspoons red pepper flakes and 1/2 tablespoon of minced garlic in a medium saucepan.  Bring the mixture to a boil; reduce the heat and simmer until reduced to a thick, syrupy glaze, about 20 minutes.
6. When the oil has reached 350°, toss the chicken wings in the rice flour, patting off any excess.  Working in 2 batches, fry the wings, stirring occasionally to prevent them from sticking to one another, until each is golden brown, about 10-12 minutes total.  Transfer when done to a wire rack set over a sheet tray and keep warm in the oven until all of the wings are fried.  Repeat with remaining chicken wings.
7. Once all of the wings are fried, combine them with the glaze in a large bowl and toss to cover and coat them evenly.  Transfer the glazed wings to a serving platter and garnish with the sliced green onions.  Serve immediately.

Makes 4 appetizer servings

NFL Football playoffs start this weekend and that means it’s time to bust out the heavy hitting game day recipes.  We’ve got wings, mozzarella sticks, and potato skins covered, but I thought it was high time to break out a recipe for a good old-fashioned American dip — Bean Dip.

I know, I know, bean dip sounds boring.  Surely guacamole and salsa seem to steal the show anytime tortilla chips are broken out, but I assure you, this is no ordinary jarred bean dip.  First off, we’re making our own pinto beans.  That’s right, from the very get-go this is a homemade affair which means you can load as much flavor into this seemingly humble dip as possible.  Slow simmered with smoked pork, cumin seeds, oregano, onion and garlic there is no canned pinto bean on earth that can match that flavor.  Next off, we add spicy chipotle chiles for maximum punch and savory, smoky undertones.  After a dollop of two of sour cream to cool everything down and lend a velvety texture, the whole thing is topped with cheese and thrown into the oven until piping hot and gooey.

I promise, you’ve never tasted bean dip this good.  It’s fantastic served alongside some thick, crispy tortilla chips and dare I say, even better with Fritos Scoops. But if you’re feeling truly badass, try using it as the backbone for a homemade 7-layer dip and taste the rainbow of game day paradise.

CHIPOTLE BEAN DIP

Adapted from The Feast of Santa Fe: Cooking from the American Southwest, Huntley Dent

For this recipe, I wholeheartedly recommend that you cook your pinto beans from scratch.  Not only will you infuse them with outstanding flavor in the process, but the flavorful broth that remains is essential for reaching the perfect bean dip consistency.  If you are strapped for time, don’t feel too bad about using canned beans — you’ll still have one damn good dip.  Here I recommend using anywhere between 2-4 chipotle chiles, but you should also feel free to add more or less depending on your tolerance for heat.  The texture of the final dip is of the utmost importance.  Start out by adding about 1/4-1/3 cup of the bean liquid and adjust to your desired consistency from there.  Cheese can be blended into the dip if desired or simply sprinkled on top before baking.  The dip can be eaten at room temperature, but it tastes its best when warm.  Finally, you can assemble the bean dip ahead of time (allow time for longer heating in the oven if it is straight from the refrigerator), just be sure to press the plastic wrap down onto the surface of the dip to avoid the development of a crusty skin.

INGREDIENTS:

For the Beans:

• 1 cup dried pinto beans, soaked overnight and drained
• 1/2 onion, whole or coarsely chopped
• 2 cloves of garlic, coarsely chopped
• 2 slices bacon, coarsely chopped
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon oregano
• 1 bay leaf
• Water to cover

For the Chipotle Bean Dip:

• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cups pinto beans with 1/2 cup reserved cooking liquid (see above)
• 1/4 teaspoon coarsely ground black pepper
• 2-4 canned chipotles in adobo
• 1/4 cup sour cream
• 1 teaspoon Kosher salt, plus more to taste
• 1/3 cup cheddar or jack cheese, grated
• 1 tablespoons chopped cilantro (optional)
• Tortilla chips for serving

METHOD:

1. Make the beans: Put the beans in a pot along with all of the remaining ingredients and cover everything with water by 2-inches.  Bring the pot to a boil over high heat and then turn the heat down and cook at a steady simmer for about 1 1/2 hours, or until the beans are very tender.  Be sure to stir the beans occasionally to ensure even cooking along the way and skim off any foam that rises to the surface.
2. Drain the beans of their cooking liquid, making sure to reserve at least 1/2 cup of their flavorful broth.  Remove the pieces of bacon (you can use some of them in the dip if you want) and discard the bay leaf.  Set the beans aside to cool.
3. Make the Chipotle Bean Dip: Preheat the oven to 375°. Heat the olive oil in a small skillet set over medium-low heat.  When the oil is hot, add the onions, cover the pan and allow them to sweat for 5 minutes or so.  Remove the cover and raise the heat to medium.  Fry the onions, stirring often until they are well-browned, about 8 minutes.  Remove the pan from heat and allow the onions to cool a bit.
4. In the bowl of an electric food processor, combine the beans, the onions and their oil, chipotle chiles, cracked black pepper, sour cream and salt.  Add in about 1/3 cup of the reserved cooking liquid at first to aid in the processing of the ingredients (you can add more later to reach your desired consistency) and process until a slightly coarse puree is reached (you do not want the mixture completely smooth).  Taste for salt and pepper and adjust as needed.  Add more bean liquid or sour cream if a thinner or creamier texture is desired.
5. Transfer the bean mixture from the bowl of the food processor to a small, ovenproof baking dish.  Sprinkle on the cheese and cover the baking dish with aluminum foil. Place the dip in the oven and cook until warm throughout and the cheese is melted, about 15 minutes.  If a bubbly crust is desired, remove the tin foil during the last few minutes of baking and turn on the broiler to high until lightly browned.  Garnish with chopped cilantro and serve immediately with crispy tortilla chips.

Makes about 2 1/2 cups

You’d never know it, but just off of Highway 1, in the sleepy Sonoma Coast town of Gualala, there lives an authentic gem of a taquería the likes of which are seldom found in the heart of a big city.  Tucked into the corner of the ever-depressing Sundstrom Mall and flanked by a glowing bakery case packed with a plethora of sub-par pastries you’ll find, Gualala Pizza & Bakery.  Try not to let the name fool you — or the locals for that matter (they’ll be the ones inexplicably munching away on pizza and burgers), it’s the Mexican food you’re here for, and man is it ever good!  We’re talking handmade corn tortillas, carnitas-packed gorditas, delectable barbacoa burritos and my personal favorite: Baja-style, beer-battered salmon tacos.  Everything is fresh, delicious and affordable, but for me, it’s their “complimentary” avocado-tomatillo salsa that has me coming back to this place.

Slathered on tacos or used as a dip for their fried-to-order tortilla chips, this sauce is good on anything.  I was beginning to think that I was the only one who had an unhealthy relationship with this spicy green salsa, that is, until a family member stepped forward to shed light on their own addiction.  My sister confessed to regularly smuggling out a few extra containers to use at home for her own culinary concoctions.  It may be paranoia, but I think they might have caught-on to our little scheme because they no longer set out those little plastic cups.  So, suffering from severe withdrawal, I finally set out to whip up a batch myself.

It took patience and careful planning, but by asking the ladies behind the counter a few well-positioned questions scattered over the course of a couple of visits, I was able to deduce that it consisted of canned (not fresh) tomatillos as its base with ripe avocado accounting for its creamy texture.  With only a handful of obvious ingredients (lime, chiles, garlic) making up the remainder of the mix, I played around with several brands of tomatillos and searched for the perfect ratio of avocado.  In the end, I think I got something that’s pretty close.  My cravings have been dealt with for now, but it’s only a matter of time before I get a hankering for one of those unbeatable fish tacos.

AVOCADO-TOMATILLO SALSA

This is one of those salsas that is extremely easy to adjust to personal taste, so don’t be afraid to add more or less of any of the suggested ingredients.  I personally love a biting, fiery sauce so I choose to use a minimum of 2 serrano chiles when making my batches.  If you prefer a salsa more akin to traditional guacamole, feel free to use an entire avocado instead of the half for an even creamier texture.  I only like to use a little garlic when making this condiment as adding too much can quickly overwhelm the other flavors.  This is also one of the rare instances where I choose to forgo the use of cilantro, as it’s addition tends to detract from the brightness of the canned tomatillos.

INGREDIENTS:

• 1 12-ounce can, drained, whole tomatillos
• 1/2 large ripe avocado, roughly chopped
• 1 small clove of garlic, roughly chopped
• Juice of 1/2 a large lime
• 1-2 medium serrano chiles, roughly chopped
• 3/4 teaspoon Kosher salt

METHOD:

1. Place all of the ingredients into the bowl of a food processor and process until the components are well-incorporated into a smooth sauce, about 30-40 seconds.

Makes about 1 1/2 cups

Mac and cheese recipes are a dime a dozen on the net.  If you have a food blog and are even remotely tolerant of dairy, odds are you’ve posted a favorite recipe or unique rendition.  From bacon and blue cheese to truffles and lobster, there are countless offerings out there that claim to offer the ultimate mac and cheese experience. Whether it’s topped with breadcrumbs and baked in the oven or fresh from the stove top, oozing with a gooey melted cheese sauce, I’ve never met a version I haven’t liked.  That being said, in my mind one version stands out among the rest as a truly extraordinary and distinctive twist on the original: green chile mac and cheese.

I first had green chile mac and cheese on a trip to Scottsdale, Arizona for Spring Training with my Dad where we dined at chef Robert McGrath’s flagship, Roaring Fork restaurant.  After amazing, back-to-back dinners we decided to buy the cookbook and attempt to replicate his signature riff on the comfort classic.  Needless to say, the results were a near perfect match.  Simple to prepare, this dish gets it’s deep, smoky flavor from the addition of a puree of roasted poblano chiles.  Add in some heavy cream, a confetti of red bell pepper, sweet corn kernels and a healthy dose of piquant pepper jack cheese and you have a mac and cheese dish worthy of a little excitement.

GREEN CHILE MAC & CHEESE

Adapted from American Western Cooking from the Roaring Fork, by Robert McGrath

Once you have the prep work out of the way, this recipe comes together very quickly.  For instructions on how to roast, peel and puree chiles, check out my recipe for New Mexico Green Chile with Pork. To make this recipe at a moments notice, do what I do and roast extra poblanos to keep on hand in your freezer. Cook the macaroni in a large pot of well-salted, boiling water until al dente.  I like to rinse the pasta under cold running water to halt the cooking process in an effort to maintain as much texture as possible.  This recipe can be doubled very easily and makes a great potluck dish for a large, hungry group of people.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1/4 cup poblano chile, finely diced
• 1/4 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 tablespoon minced garlic
• 1/2 cup sweet corn kernels
• 2 cups cooked elbow macaroni
• 1/2 cup roasted, peeled, and pureed poblano chile
• 3/4 cup heavy cream
• 1/2 cup, grated hot pepper jack cheese
• Kosher salt and cracked black pepper to taste

METHOD:

1. Heat the vegetable oil in a large skillet over high heat.  Add the diced poblano chile, red bell pepper, red onion and garlic and sauté until just tender, about 5 minutes.
2. Add the corn kernels and sauté briefly.
3. Lower the heat to medium and add the macaroni, poblano puree, cream and pepper jack cheese.  Stir gently until the ingredients are thoroughly combined and the cheese is melted.
4. Season to taste with kosher salt and freshly cracked black pepper.  Transfer to a medium bowl and serve immediately.

Serves 4 as a side