on the menu I By Sue Hutchison
Dance Up an Appetite
New Mexico Hot Green 8 slices bacon, thickly sliced 4 whole, roasted green chile, peeled, sliced lengthwise, 8 strips 2 cloves garlic, minced ½ onion, chopped ½ cup flour 1½ cups milk 1 (10 oz.) can diced tomatoes with green chile 8 oz. pepper jack cheese, grated 1 (16 oz.) brick processed cheese, diced Salt and pepper to taste 8 slices “Texas” toast 12 ¼-inch thick slices turkey lunchmeat Dried cilantro to garnish
5. Sprinkle flour into skillet,
6.
7.
8. 9.
1. Preheat oven to 350 F. 2. In heavy, non-stick skil-
let, fry bacon until done. Remove from skillet, drain on paper towels and set aside. If necessary, remove enough bacon drippings to leave about 2 tablespoons for next steps. 3. In same skillet, fry green chile strips and remove from pan when slightly crispy. Drain on paper towels and set aside. 4. In same skillet, begin queso sauce by browning garlic and onion in remaining bacon drippings until translucent.
22 April 2020 • enchantment.coop
stirring until garlic/onion is coated, and bacon drippings are absorbed. Slowly add milk and canned tomatoes, cook until smooth and warm. Add both cheeses, stirring until melted, smooth and thick, adding salt and pepper to taste. Set skillet with queso sauce aside. Toast “Texas” toast until medium browned. For each “Hot Green,” stack in an oven safe dish prepared with cooking spray one whole slice of toast and another halved in triangles on top of single, 3 slices turkey, smothering stack with queso. Make three remaining, separate stacks in dish. Place in preheated oven for 15 minutes. Remove from oven and top each stack with a crisscrossed pattern of 2 slices bacon and 2 fried green chile strips. Garnish with dried cilantro. Use spatula to remove each stack and individually plate. Serve immediately. Serves 4.
During the thick of the 1920s, Chef Fred K. Schmidt of Louisville, Kentucky’s famed Brown Hotel, set out to create a sandwich for guests after their long evenings of dancing. According to historical accounts, it was estimated more than 1,000 nightly guests would dance the hours away at the Brown until the wee hours of the morning, wanting a bite before they retired. The Hot Brown became not only Chef Schmidt’s claim to fame but Louisville’s signature dish featured on a number of area restaurant menus and has been highly recommended for decades. While visiting the area a few months ago, both traditional and delicious veggie versions were featured on local menus, however, it’s high time New Mexico joined in the open-facedsandwich march with its own creation. With thanks to Shannon Caraveo for the concept, try the Hot Green recipe patterned after Chef Schmidt’s century-old creation. Enjoy!
Curried Egg Salad ½ tsp. ground curry 1 tsp. honey ½ tsp. cracked black pepper ½ cup prepared mayonnaise 8 lg. eggs, hard-boiled, peeled and diced 2 green onions, diced ¼ cup roasted, salted sunflower kernels Bread of choice: rolls, buns, toast, crackers, naan, thick tortillas or pita pockets Optional: ½ cup fresh, spinach 3-4 radishes, finely sliced
1. In medium sized
mixing bowl, combine curry, honey, pepper and mayonnaise, stirring until smooth. 2. Fold eggs and
onions into mixture until incorporated. 3. Fold in sun-
flower seeds and serve with desired breads as either whole sandwiches or as an appetizer tray.
