2515. HATCH GREEN CHILE BACON PIE

4 thick-cut slices bacon
1 1/2 cups all-purpose flour
1/4 cup masa (corn flour)
1/4 cup yellow cornmeal
1 tsp salt, divided
2 pinches of dried ground chipotle powder
3/4 cup olive oil
1 cup heavy cream, divided
6 eggs plus 1 egg yolk
1/4 cup milk
6 Hatch green chiles, roasted, peeled and diced
1 bunch green onions, chopped
6 ounces panela cheese (or mozzarella)
2 ounces cotija cheese (or feta)

Dice the bacon and cook it over medium heat in a skillet until it starts to brown - do not cook it fully. Drain on a plate lined with paper towels. Set aside. Preheat the oven to 400 degrees.

Make the crust: In a large bowl, whisk together the flour, masa flour, cornmeal, 1/2 tsp salt, and a pinch of dried chipotle. In a measuring cup, whisk together the olive oil and 1/4 cup of heavy cream. Pour the liquid into the flour mixture and stir with a fork until the dough has just come together. Press the dough over the bottom and up the sides of a large pie plate. The top edge will look a little raggedy; that's fine.

Line the pie plate with a piece of foil, covering all the dough, and add some dried peans or pie weights. Bake the crust 15 minutes, then take it out of the oven. Remove the foil and weights.

While the crust is in the oven, stir together the remaining 3/4 cup cream, the other pinch of chipotle powder, eggs and yolk, milk, diced roasted Hatch green chiles, green onions, cheeses, and cooked bacon. Pour the mixture into the pre-baked pie crust and place the pie plate on a foil-lined baking sheet - this will keep your oven from getting dirty if the pie happens to bubble over.

Bake the pie about 50 minutes, until the center is set and the top is starting to brown. Cool at least one hour before serving.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, September 11, 2010

1367. BEEF CHILI with ANCHO, BACON, CUMIN and MOLE

makes 8 servings


Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)
1/4 teaspoon cayenne pepper (optional)

Garnishes:
warm, freshly cooked or drained canned black beans or pinto beans
chopped white, red, or green onions
grated cheddar cheese, Monterey Jack cheese, or queso fresco
sliced fresh or pickled jalapeno chiles
tortilla chips or oyster crackers

For chili: Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

Sauté bacon in large pot over mediumhigh heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.


courtesy of: Cheryl Alters Jamison and Bill Jamison, Bon Appétit February 2009

1145. CHERRY BACON and DUCK TAMALES with SWEET CHERRY-ANCHO VEGETABLE RELISH

yields 12 servings


SWEET CHERRY ANCHO RELISH:
4½ dry ancho peppers
1½ lbs. frozen sweet cherries
3 cups carrots, diced
3 cups corn
3 bunches scallions
4½ tablespoons vegetable oil

DUCK MEAT AND SPICES:
4 quarts chicken stock
6 legs duck (2 lb. average)
2 lbs. cherry hardwood bacon
¼ cup corn oil
¼ cup rendered bacon fat (from the 2 lbs. bacon above)
3 tablespoons garlic powder
1½ tablespoons ground cumin
4 tablespoons dark chili powder
½ tablespoon ground black pepper
1 tablespoon table salt

MASA AND SPICES:
2 lb. bag corn masa
3 tablespoons sea salt
½ tablespoon ground cumin
3 tablespoons dark chili powder
3 tablespoons paprika
3 tablespoons garlic powder
2 cups corn oil
24 corn shucks (husks)
1 bunch fresh chives

For the relish: Slice open peppers, remove seeds and toast on griddle until you see light wisps of smoke. Place peppers in water and soak until they become fleshy (about 30 minutes). Remove and scrape the flesh from the skin with a spoon; reserve flesh and discard skin. Slack sweet cherries to room temperature and drain in a colander, reserving liquid. In sauté pan over medium high heat, cook carrots, corn and scallions in vegetable oil until fork tender. Add peppers and evenly combine. Add sweet cherries and half their liquid. Bring to boil and simmer until it thickens. Reserve to serve with tamales.

For the duck: Bring chicken stock to a boil and cook duck legs for 40-60 minutes. Allow legs to cook slightly; reserve stock for the masa. Cut bacon strips into 2-in. pieces and then render (not too crispy); reserve rendered bacon fat. Reserve 1 cup cooked bacon for garnish. Remove skin from duck legs and discard; pull off duck meat and shred it.

Mix ¼ cup corn oil, ¼ cup rendered bacon fat, and duck spices (garlic powder through table salt) in sauté pan and warm over low heat (do not cook). Pour warmed mixture over duck and remaining bacon in a medium bowl; toss until completely coated. Refrigerate duck mixture until ready to fill tamales.

For the masa: Bring reserved stock to warm temperature over low heat (do not boil). Place masa in a separate, large bowl and mix in masa spices (sea salt through garlic powder) until fully incorporated. Add 2 cups of corn oil and begin to slowly work in 2 qts. of stock, about 1 cup at a time, working mixture by hand to make the dough. (If mixture is too dry, continue to add broth 1 cup at a time until it is spreadable like thick peanut butter; if it is too thin, add more masa.)

Soak corn shucks in warm water for 1 hour or until soft. Carefully separate and pat shucks with paper towel. Fill each with ½ cup of masa mixture. Cover the bottom ⅔ of each shuck, leaving uncovered the top ⅓ and ½-in. along one side. Lay shucks out on sheet pan or cutting board as you go. Evenly cover the masa with about 2-3 Tbsps. of seasoned bacon and duck mixture. Starting on the side where the masa goes to the edge, roll the tamales all the way to the opposite side and fold the empty part over the top like an envelope, leaving tamales flap side folded under (you may flatten tamales, if desired, at this point).

Cook tamales fold-side down, packed horizontally in a steamer, maintaining about 3 cups of water for 45 to 90 minutes, or until the masa is just firm and not raw (do not allow water to boil away). When done, remove tamales and cool on sheet pan or serve immediately. Chill or freeze finished tamales in plastic wrap for later use (may be reheated in a steamer or microwave).

Blanch 1 bunch fresh chives, then use as ribbons for tying around each tamale. TO SERVE: Sprinkle each plate with reserved crushed bacon. Add 2 tamales and garnish with cherry ancho relish.


courtesy of: Jones Dairy Farm/National Sweet Cherry Growers Industry Foundation