Grilled foods always have that special al fresco flavor that comes from being cooked over direct heat.  And, at the end of summer, grilling offers a change of flavors when you try new and different foods as well as grilling the entire meal.  We would like for you to come share some patio cooking time with us this Thursday evening at 5 PM when we have our Special Southwest Grilling class and we are extending our discounts for the class.

Have you tried baking biscuits or other breads on the grill?  Or desserts?  They can all be quite fun.

I would like to share some of the baking, frying and roasting tips I have learned over the years. 

Our next classes will be New Mexico Favorites Thursday, September 4, at 5 PM and then we have a weekend class on September 19-21 and  our special Chocolate class is set for  September 25 at 5 PM.

Our next week long class is set for October 19 - 24.  

To celebrate green Chile Harvest, here is my favorite Chile Relleno recipe--

CHILE RELLENOS

The traditional chile relleno. Serve as a main dish or as a vegetable dish.

Yield: 12 rellenos (4-6 servings)

12 large, mild green chiles, parched & peeled with stems on, or you can use three, 8-oz. cans of
whole green chiles
8 oz. Monterey Jack cheese, cut into 12 long, narrow strips
Vegetable oil for frying
Red Chile Sauce (recipe attached)

1. Insert cheese strips into chiles, using the small slit that was cut for steaming (or cut a small slit just below the stem.) Make sure that the cheese strips do not burst the chiles or overfill them. Drain chiles thoroughly on paper towels to ensure that the batter will coat them well. Prepare your choice of batters.

2. Preheat 3 to 4 inches of oil to 375? F in a deep heavy skillet, large saucepan, or deep-fat fryer, using a deep-fat thermometer for accurate temperature. Dip the stuffed chiles in the batter. Place in hot oil and fry until golden. Tongs work best to hold and turn them. Drain well on paper towels. Serve piping hot with chile sauce.

BLUE CORNMEAL CRUST:

Crisp and crunchy. I like this batter best when made with blue cornmeal.

Yield: enough batter for 12 chiles

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal – blue, white or yellow
1 cup milk
2 eggs

1. In a medium-size bowl, combine flour, baking powder, salt and cornmeal. Blend the milk and eggs, then add to the dry ingredients. Mix until smooth. If necessary, add a little more milk to achieve a smooth batter that will adhere to the chiles.

CALIFORNIA-STYLE BATTER:

Yield: enough batter for 12 chiles

4-1/2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated

1. Combine flour, baking powder and salt in a small bowl. Beat egg whites in a medium-size bowl until stiff but not dry.

2. Beat the yolks in another medium-size bowl until thick. Add the dry ingredients slowly to the yolks, and stir to blend well. Gently fold in the egg whites. 

Red Chile Sauce 

This is the basic red chile sauce used to create enchiladas and to serve over burritos, chile rellenos, tamales, and chimichangas.

Yield:  2-1/2 cups

2 tablespoons butter, lard or bacon drippings
2 tablespoons all-purpose flour
1/4 cup ground mild red chile
1/4 cup ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
1/4 teaspoon ground Mexican oregano
1/4 teaspoon  ground cumin
3/4 teaspoon salt (if not using stock)

1. Melt butter in a medium-size saucepan over low heat.  Add flour and stir until smooth and slightly golden.

Remove pan from heat and add ground chiles.  Return to heat and gradually stir in stock.  Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes.  Simmer at least 5 more minutes for flavors to blend.

VARIATION FOR ENCHILADAS:
Sauté 1 pound ground beef, or beef cut in very small cubes.  Omit the shortening, and continue as directed above.  Use for enchiladas.