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.
Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.
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
*poof* And just like that, all of the grilled marinated mushrooms I had just made disappeared. No, it’s not because I’ve changed my name to Houdini. It’s these fantastic mushrooms that did it. Each bite is a wonderful combination of meaty mushroom, salty soy sauce, a few spices and a nice balsamic vinegar kick. To cool all that down I served the mushrooms with a homemade blue cheese dressing for dipping.
This is just one of many, many great recipe ideas I found in Brother Jimmy’s BBQ: More Than 100 Recipes. Heck, the book was worth it just for these grilled marinated mushrooms. They are a common sight (for the minutes that they last) around here.
Also try my spicy grilled mushrooms.
Grilled Marinated Mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4 servings
- 8 ounces mini Bella mushrooms or your favorite bite-sized mushrooms
- 1/2 tablespoon garlic minced
- 1/2 teaspoon dried oregano crumbled
- 1/2 teaspoon dried thyme crumbled
- Pinch kosher salt
- 1/2 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 1/2 tablespoon balsamic vinegar
- Blue cheese salad dressing for serving
Wipe the mushrooms clean.
In a large bowl combine the remaining ingredients except for the dressing. Whisk until smooth.
Add the mushrooms to the marinade. Toss gently to coat. Let sit for 10 minutes, stirring one more time before using.
Fire up your grill for medium-high heat cooking.
Thread the mushrooms onto skewers or place in a grill basket. Reserve the marinade.
Grill for 5-7 minutes, turning once or twice. Brush the mushrooms with the marinade while cooking.
Remove and serve with blue cheese dressing for dipping.
Weak. I was just nothing but weak when I sat down in front of a bowl of this chocolate peanut butter ice cream. I should’ve stopped eating it long before I did, but I couldn’t. Packed with chocolately flavor and peanut butter creaminess, this is seriously yummy ice cream. This is not diet ice cream, either. That’s probably why it’s sooooo good.
I love nuts in ice cream, but I did not use crunchy peanut butter when I made this. If you’re tempted to add nuts, do it after you’ve made the ice cream. Just fold it in. Roasted peanuts or chopped pecans are best.
Also try my butter pecan ice cream.
Chocolate Peanut Butter Ice Cream
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 3 cups
- 2 cups half and half
- 1/4 cup unsweetened cocoa powder
- 1/2 cup white sugar
- A pinch of kosher salt
- 1/2 cup smooth peanut butter do NOT use crunchy
Whisk together the half and half, cocoa powder, sugar and salt in a large sauce pan
Heat over medium-high until boiling and starting to foam.
Remove from heat. Whisk in the peanut butter until blended and smooth.
Chill in fridge for at least 1 hour then process in your ice cream maker.