Hatch Chile Chicken Stock

Hatch Chile Chicken Stock

 

Sadly, another Hatch Chile season is almost at a close. Hopefully you got your case of Hatch chiles, and had them roasted for you at one of the Melissa’s Produce Hatch Chile Roasting events near you. There are still a couple of events coming up, in case you missed one. This recipe for Hatch Chile Chicken Stock actually calls for fresh Hatch chiles, which you can still find in supermarkets.

Usually a chicken stock is made to be a neutral base, with the essence of chicken being what you taste. That way the stock can be used for sauces, soups, stews or whatever you needed it for. If you already know what recipe you intend to use your stock in, you can layer the flavors of the recipe into your stock base.

Here are a few basic stock additions to consider:

Ginger, lemongrass – Asian dishes

Cilantro, coriander, cumin – Mexican dishes

Cardamom, clove, cinnamon – Indian dishes

Also consider fresh herbs and dried chiles as additions to your stocks for a maximum flavor boost.

I made this stock in my slow cooker, which I do if I am making a smaller amount of stock. When I make my post Thanksgiving turkey carcass stock, I use my 16 quart stockpot and cook it overnight. For this stock, I used a few chicken carcasses I had in the freezer, and cooked it for 24 hours in my 8 quart slow cooker.

If you like to roast chickens or buy quality roasted chicken from your market, save the carcasses after you eat the meat. Pop the bones into a resealable plastic bag, and freeze them. When you have 2-3 frozen, you can make a pot of stock.  If you have any chicken  or turkey necks, throw those in too!

Classic chicken stock is made from raw bones, but you can make a really good stock using roasted chicken bones.

Once your stock is made, if you do not need to use all of it, pour the cooled stock into resealable plastic bags and lay them flat on a sheet pan. Place the sheet pan into the freezer until the stock is frozen. Remove the sheet pan from the freezer, leaving the bags of stock. The flat bags of stock take up less space in the freezer.

Hatch Chile Chicken Stock

Prep Time 5 minutes
Servings 4 quarts

Ingredients

  • 3 chicken carcasses
  • 4 mild or medium Hatch Chiles seeded, cut into large chunks
  • 1 onion, quartered
  • 1 carrots washed and quartered
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 4 quarts cold water

Instructions

  1. Place the chicken carcasses into a large (8 quart)  slow cooker.

  2. Place the Hatch chiles, onion, carrots, bay leaf and thyme into the slow cooker, tucking ingredients around and on top of carcasses.

  3. Pour the water over the ingredients, adding more if needed to bring the level to the top of the slow cooker.

  4. Set the slow cooker to low, and the timer to 24 hours.

  5. When stock is done, strain the stock into a large bowl or pot through a double layer of cheesecloth.

  6. Place the bowl into an ice bath to cool the stock quickly, then refrigerate until completely cool. 

  7. Remove and discard any fat that has solidified on the surface. Keep refrigerated until ready to use.

  8. Use or freeze stock within 2-3 days.

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

This has got to be one of my favorite times of the year. Why? Its certainly not because of the triple digit heat or the annual brush fires burning out of control in Southern California.

It is because Hatch Chile season is just around the corner!

Yes, I love Hatch Chile season, because I love chile peppers in all forms. I grow three different kinds of chiles in my little organic garden: Poblano, Shishito and Habanero. I can’t grow Hatch chiles, because they are unique to New Mexico, where they get their one of a kind flavor.

But it is OK that I can’t grow my own, because every year, thanks to Melissa’s Produce, I can go to a local supermarket and get freshly roasted Hatch Chiles by the case! Then all I have to do is clean, pack and freeze them for a years worth of deliciousness.

In fact, you can probably find a Hatch Chile roasting near you! Click here for a listing of chile roasting events all over the country.

Recently, my friend and fellow food blogger Erika Kerekes introduced another flavor in her line of sauces Not Ketchup. With no added sugar, Tangerine Hatch Chile Not Ketchup is a great sauce to have in your pantry. Sweetened with only fruit, the addition of Hatch Chile powder adds a lovely and balanced kick to this sauce.

Tangerine Hatch Chile Not Ketchup

Tomato season is in full swing, and you can find sweet and juicy tomatoes at your local farmer’s markets, or even your own garden. The minute I tasted Tangerine Hatch Chile Not Ketchup I knew the spicy sweetness would compliment summer tomatoes. So I made a fat free vinaigrette, and added a little extra zing with some ground Hatch chile powder.

I suggest serving this Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette with the dressing and seasoning salt on the side. I used Hawaiian black sea salt, but any sea salt will be delicious. I recommend sea salt because of its clean flavor, which will enhance the flavor of the vegetables.

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

Don’t hesitate to use this dressing on other vegetables, salad greens or to dress chicken or tuna salad. It is a wonderful way to add flavor without adding extra fat.

 

Summer Heirloom Tomato Salad with Tangerine Hatch Chile Vinaigrette
 
Prep time
Total time
 
Author:
Serves: ½ cup
Ingredients
  • ¼ cup Tangerine Hatch Chile Not Ketchup
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon raw sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon lightly chopped fresh oregano leaves
  • ⅛ teaspoon mild Hatch chile powder
Instructions
  1. In a small bowl, whisk together all the ingredients.
  2. Refrigerate until ready to use.

 

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

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Ramen with Choy Sum and Pork

Ramen with Choy Sum and Pork

A big bowl of ramen is such a beautiful thing.

I wax poetic, but really, how can you not love a bowl of chewy noodles, unctuous broth, healthy greens and succulent meat? Not to mention a soft boiled egg, which when opened oozes a golden yolk , the texture like that of smooth custard.

 

Ramen with Choy Sum and Pork

The list of toppings for ramen is endless, so you can choose to add what you want i your ramen. While attending an event at Melissa’s Produce, they were kind enough to let us take a variety of samples. I took some lovely petite choy sum, which is a Chinese Flowering Cabbage. Bok choy is another type of cabbage you may be familiar with. Feel free to use bok choy, or napa cabbage or even Chinese broccoli. What ever green vegetables you have on hand will be good in a bowl of ramen. Except brussels sprouts. I mean, really.

Change the broth from chicken to a long simmered pork bone broth, or a fast fish stock. Shiitake mushrooms make a lovely vegetable stock.

The only constant needed for this recipe is good ramen noodles. I like a brand of straight ramen noodles that come already portioned out for you. If you cannot find them, you may substitute with curly chuka soba ramen. Check your local Asian grocery stores if you have one in your area.

Ramen Noodles | Black Girl Chef's Whites

Ramen should be a fast and easy, a dinner that can come together in about 15 minutes. A big bowl of comfort that when eaten properly means you are making a lot of loud slurping sounds.  And don’t forget to belch.

 

Ramen with Choy Sum and Pork

 

 

 

Ramen with Choy Sum and Pork
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 4 cups chicken stock, preferably homemade
  • 2 cups water
  • 1 teaspoon sweet soy sauce
  • ½ teaspoon good quality fish sauce, such as Red Boat
  • ¼ teaspoon fresh sea salt
  • ⅛ teaspoon ground ginger
  • 4 ounces straight ramen noodles
  • Garnishes
  • Coked pork slices
  • Petite choy sum
  • Sno peas
  • Soft boiled eggs
Instructions
  1. In a large sauce pan, bring the stock, water, sweet soy sauce, fish sauce, salt and ginger to a boil.
  2. Reduce to a simmer, cook 10 minutes to let the flavors meld.
  3. While the stock is coming to a boil, bring a medium sized pot of water to a boil.
  4. Add the ramen noodles, cook for 4 minutes or cook according to the package directions.
  5. Drain the noodles, divide them between between two large bowls.
  6. Ladle the seasoned stock over the noodles.
  7. Garnish with your choice of meat, or vegetables.

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

Smoky Date Pulled Pork Packets

Smoky Date Pulled Pork Packets

 

Pulled pork is generally thought of as something you put into a soft bun, sometimes topped with coleslaw. You get it from a BBQ joint.  Smoky Date Pulled Pork Packets might raise some eyebrows. It also will raise a lot of forks to mouths.

Pulled pork tends to be slathered with BBQ sauce, but this one is slightly different. My base sauce is Smoky Date Not Ketchup, a sauce that starts with fruit instead of tomatoes.  Add in a few more ingredients, and you have an Artisan fruit ketchup.

If you have a favorite pulled pork, or maybe have some stashed in your freezer, feel free to use that. BBQ shredded chicken would also be delicious in these packets.

If you make the pulled pork but do not want to make packets, enjoy it on a bun or rolled in a tortilla. Eat it any way you like.

I had a package of Egg Roll Wraps from Melissa’s Produce that needed filling, and I just didn’t feel like chopping and sautéing vegetables to make traditional egg rolls. And who needs tradition when you have some really good Smoky Date Pulled Pork in the refrigerator?

I loved these with Chinese hot mustard, which balances the sweetness of the pork. Try your favorite hot sauce with these packets of perfection.

 

Smoky Date Pulled Pork Packets

 

Smoky Date Pulled Pork Packets
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 packets
Ingredients
  • 3 pounds country style pork ribs
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 bottle Smoky Date Not Ketchup
  • 1 cup water
  • ¼ cup apple cider vinegar
  • 8 egg roll wrappers
  • 1 egg, beaten with a tablespoon of water
Instructions
  1. Sprinkle the ribs with the salt and pepper.
  2. Place the ribs into a large slow cooker.
  3. Add the Not Ketchup, water and vinegar to the slow cooker.
  4. Gently stir to cover the pork in the sauce.
  5. Cook the pork on high for 5 hours, until the pork is very tender.
  6. Using two forks shred the pork.
  7. When ready to make the packets, heat the oven to 350° F.
  8. Place one egg roll wrapper on to a clean and dry surface.
  9. Spoon 2 tablespoons of pork onto the middle of the wrapper.
  10. Brush the edges of the wrapper with the egg wash.
  11. Fold the wrapper into a triangle, gently pressing the edges together.
  12. Brush the edges of the wrapper with egg wash.
  13. Fold one corner of the triangle into the center, then repeat with the other corner.
  14. Press the edges together to seal the packet.
  15. Repeat with the remaining egg roll wrappers.
  16. Place all the packets onto a large baking sheet.
  17. Brush the packets with the remaining egg wash.
  18. Bake the packets for 25 - 30 minutes, until golden brown and crispy.
  19. Serve with Chinese mustard or hot sauce.

 

 

How to Make Pulled Pork Packets

 

 

 

Although I received product samples for recipe development purposes, all opinions are my own.