I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.
The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.
I also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.
Spicy Green Chile Guacamole
If you don't have roasted chiles and tomatillos on hand, just toss fresh chiles and tomatillos on the grill (or under the broiler) until charred on all sides. Let cool slightly then remove the charred skins.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 12 cups
- 2 roasted green chiles Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
- 1/2 pound roasted husked tomatillos
- 1 avocado pitted, flesh removed
- 2 cloves garlic
- 1/2 cup cilantro
- 1 teaspoon lime juice
- 1/4 cup water
- Kosher salt to taste
Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.
The crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.
Also try my mushroom grilled cheese sandwich.
Crab Grilled Cheese Sandwiches
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
- 6 ounces lump crab meat picked over for shells
- 2 tablespoons plus more, perhaps mayonnaise
- 4 tablespoons chopped green onions
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- 4 slices bread I used 6 small slices of Vienna bread
- 4 slices Swiss cheese
- 1 tablespoon butter
In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
Heat a large skillet over medium-high heat or turn a panini press on high.
Slather one side of each piece of bread with butter.
Lay two slices of bread-butter side down in the skillet or onto the panini press.
Add a slice of cheese to each, then divide the crab mixture between them.
Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
Remove from skillet or panini press and slice and serve.
This dip-fried chicken using the Vortex is mighty darned near the same as my equally-as-crazy-good Nashville hot chicken. The crust is just a bit different. The sauce is just a bit different. But the chicken is still unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing.
I’m a big fan of spicy foods. Not over-the-top, curled-up-on-the-floor-crying spicy. But good spicy. The kind where you can still taste the food. I thought this dip-fried chicken using the Vortex nailed the spicy factor just perfectly. But I warn you, it is spicy. I suggest that once you start eating you don’t stop. Because that’s when the burn comes.
Sure, you can cut back on the amount of hot sauce if you wish. Or add more.
Dip-Fried Chicken using the Vortex
Prep Time 6 hours
Cook Time 45 minutes
Servings 4 servings
- 6-8 pieces chicken use bone-in, skin-on for the best results
For the brine
- 5 cups water you might need a bit more
- 1/2 cup honey
- 3 tablespoons Kosher salt
For the coating
- 1 1/4 cups all-purpose flour
- 3/4 cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon granulated garlic
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons water
For the dipping sauce
- 1 1/4 cups Texas Pete hot sauce
- 5 tablespoons Worcestershire sauce
- 5 tablespoons vegetable oil
- 2 tablespoons dark molasses
- 1 tablespoon apple cider vinegar
For the brine
Place the brine ingredients in a medium saucepan over medium-high heat. Stir until the honey and salt are dissolved. Remove from heat and let cool to room temperature.
Place the chicken in a large resealable container. Add the brine. If it doesn't cover the chicken stir in more water. Cover and refrigerate for 3 1/2 hours.
For the coating
Combine the coating ingredients in a large bowl using your fingers. You want the mixture to be coarse.
Remove the chicken from the brine. Do not rinse or pat dry. Place into the breading and coat completely. Transfer to a wire rack and place into the fridge for 30 minutes.
Fire up your Vortex. Get the coals good and lit and lightly ashed. Remove the chicken from the fridge and place around the fire. Close the lid and cook 30-45 minutes, possibly longer, turning the lid 90 degrees every 15 minutes.
Test the chicken for doneness, you want 160 F in the white meat and 175 in the dark. Remove to a wire rack to cool slightly.