Monday, September 6, 2010
OK, it is only Monday, and I am already finding myself ready for this week of pictures to be over. I am wondering how I could have ever picked the topic of "Tough Guys" for a week of pictures. Why did I not just go with my instincts and have the theme be "Small Women in Fancy Hats" or something like that? Anyway, bare with me, we have only four pictures to go this week.
Yesterday I mentioned that I bought two cases of Hatch Green Chiles, and had them roasted. When we lived in New Mexico, this time of year there would be Chili Roasters on every corner. There is nothing like the smell of roasting chiles. Here in West Texas, there is usually one weekend the grocery stores will bring in a Chili Roaster and a truck of Chiles from Hatch, New Mexico. Yesterday was the day, and I loaded up.
Someone asked me to post a picture. Understand that the Chiles are roasted at very high temperature. It burns the waxy skin, and then the burnt skin is pulled off before cooking it, and you are left with the pretty green chili. This is what the Chiles look like when they come out of the roaster.
The Chiles are frozen in zip lock bags just like this. Then throughout the year, you have green chiles. We freeze them with the burnt skin on them, and then take the skin off later, right before using them in a recipe.
We use Green Chiles in everything. Mrs. PJM has a Green Chile Soup that is unbelievable. We also put them on our hamburgers. They are great on scrambled eggs, and they make a spectacular salsa.
In fact, I am having one now on my Victory Breakfast Sandwich, which is made with fresh Chickie Town eggs, home cured Canadian Bacon, real cheddar cheese, and of course, Hatch Green Chiles.