Hatch Chile Meatball Soup

Hatch Chile Meatball Soup

 

When it comes to soups, I love mine chunky. Sure, a velvety Potato Leek Soup, or a Spicy Carrot-Sweet Potato Soup have their place, and are welcome on my dinner table. But I do love a soup with pieces of meat and vegetable floating around in the bowl, like this Hatch Chile Meatball Soup.

My last post was a recipe for a Hatch chile infused chicken stock, which was made specifically for this soup. Fresh Hatch chiles were used to flavor the stock with a slightly spicy and herbal note, and the meatballs use Hatch chile powder for another layer of flavor.

This meatball recipe makes more than you will need for this soup, but they are really tasty on their own. I cooked up some of the batch in BBQ sauce, and baking or sautéing them in bacon fat is also a great way to cook them.  I mean, really, anything sautéed in bacon fat is wonderful.

Hatch Chile Meatballs

Prep Time 15 minutes
Servings 36 meatballs

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup dried bread crumbs
  • 2 eggs lightly beaten
  • 1 1/2 teaspoons kosher salt
  • 1-2 teaspoons mild Hatch chile powder

Instructions

  1. In a large bowl, using clean hands, mix together all the ingredients until combined well.

  2. Using your hands, roll the seasoned meat into golf ball sized meatballs.

  3. Cover and refrigerate the meatballs until ready to use.

 

Hatch Chile Meatball Soup

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 4 cups Hatch chile chicken stock
  • 4 cups water
  • 12 Hatch chile meatballs
  • 1/2 pound pee wee Dutch yellow potatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 pound baby zucchini stem end trimmed
  • juice of one lime

Instructions

  1. In a large soup pot, bring the stock and water to a boil.

  2. Reduce the heat to a simmer, then add the meatballs.

  3. Cook the meatballs for 20 minutes, stirring occasionally.

  4. Add the potatoes, salt, pepper, cumin, coriander, and paprika. Simmer for 10 minutes 

  5. Add the zucchini, and simmer for an additional 15 minutes.

  6. When ready to serve, stir in the fresh lime juice.

Hatch Chile Time!

Hatch chile’s are being picked off bushes at a record pace, trying to keep up with the demand. I am one of those demanding Hatch chiles, because you can only get them fresh once a year.

While I am waiting I’ll share some recipes I have developed using Hatch chiles in the past.

Look for all new Hatch chile recipes soon!

 

Hatch Chile-Lime Salsa | Black Girl Chef's Whites

Hatch Chile-Lime Salsa

 

Avocado and Potato Salad with Hatch Chile Vinaigrette | Black Girl Chef's Whites

Avocado and Potato Salad with Hatch Chile Vinaigrette

 

Slow Cooker Pork with Hatch Chile Sauce | Black Girl Chef's Whites

Slow Cooker Pork with Hatch Chile Sauce

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites

Slow Cooker Hatch Chile Pot Roast

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.

Slow Cooker Savory Andouille French Toast

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites
Some mornings deserve a show stopping breakfast.  Some evenings deserve a show stopping dinner. Look no further than this Slow Cooker Savory Andouille French Toast to fit the bill for both. I love having what is traditionally breakfast for dinner. There is nothing better than a stack of pancakes with maple syrup or fried eggs and bacon. This savory french toast is rich with buttery melted provolone cheese and spicy Andouille sausage, making it a good pairing with a light white wine. Once again, I am working with Johnsonville Sausage to bring you another delectable recipe using their Split Rope Sausages.
Johnsonville Andouille Split Rope Sausage
I have been a fan of Johnsonville Sausage for a long time, and they never disappoint. Their Split Rope Sausages are wonderful for a number of reasons, including:

  • Johnsonville Split Rope Sausage is packed with flavor.
  • Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.
  • Johnsonville Sausage is proudly made using only premium cuts of pork to pack in the real flavor.
  • Johnsonville’s Split Rope Sausage offers portion control packaging with two individually-sealed sausages.

I did some research on Johnsonville, and found they are not a faceless corporation, but a company whose employees are members, not worker bees. Employees who take pride in their work, ensuring the best tasting sausages are being served to the consumer. About Johnsonville Sausage, LLC – Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,400 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. and Alice Stayer, the company remains privately owned today.

In this day and age of oversized corporations treating the consumer with thinly veiled contempt, demonstrated in the inferior products shipped to grocery stores, Johnsonville Sausage stands above the crowd.

As a big fan of fast and easy, this French toast is all that and more.  Because it is done in a slow cooker, once you load it up, you can plug it in and just walk away.  But fast and easy does not mean blah. From the spiced egg custard to the buttery rolls and mildly spicy sausage, this is one fast and easy meal that is scrumptious.

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites

 

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Slow Cooker Savory Andouille French Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 package savory butter dinner rolls
  • 1 package Johnsonville Andouille Split Rope Sausage, halved lengthwise, then sliced crosswise
  • 1 red bell pepper, smal dice
  • 6 large eggs
  • 1 pint half and half
  • 1½ teaspoons fresh thyme leaves, lightly chopped
  • 1 teaspoon fresh oregano leaves, lightly chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 1 8 ounce package sliced provolone cheese
Instructions
  1. Tear the dinner rolls in half.
  2. In a large slow cooker place half of the torn rolls into the bottom.
  3. Scatter half the Johnsonville Andouille Split Rope Sausage and half the red pepper over the rolls.
  4. In a medium bowl whisk together the eggs, half and half, thyme, oregano, salt, paprika and cumin.
  5. Pour half of the egg mixture over the sausage, peppers and rolls.
  6. Arrange half of the provolone slices on top, then repeat the layering beginning with the remaining rolls.
  7. Set the slow cooker to high and cook for 2½ hours, or until the French toast is slightly puffed and the cheese is browned.
  8. Serve immediately.