"Ahhhhh, smell THAT?" Green chiles ROASTIN'

azsnowman · #1 Postby **azsnowman** » Fri Aug 26, 2005 11:23 am

"Ah YES....the SMELL of FALL is in the AIR!" Fresh cut Aligator Juniper, Aspen for the woodstove and FRESH Hatch New Mexico Green Chilies!! Anyone here ever had any? There are 3 varieties, mild, hot and EXTREMELY HOT.......I bought 30 lbs. of the EXTREME HOT yesterday and just finished roasting them on the BBQ :wink:

I put 'em in a paper grocery bag after they're roasted to cool off, they peel easier then I package them 4 per Ziploc and freeze 'em to have ALL winter long!

Anyone for a Green Chili Cheeseburger, Pork and Green Chili Stew, Posole with Green Chili or BEST of ALL........Chili Rellonos "Mmmmmmm, MMMMMMMMM!"

Dennis 8-)

breeze · #2 Postby **breeze** » Fri Aug 26, 2005 5:35 pm

Uh-ohhhh...where's my Zantac 150 mg. and my bottle of Mylanta? :eek:

LOL, Dennis, that sounds good - especially the green chili cheeseburger!
I've got a brother that I would have to fight over it, though.... :lol:

Enjoy your 4-day batchin' adventure, buddy!

azsnowman · #3 Postby **azsnowman** » Fri Aug 26, 2005 5:37 pm

breeze wrote:Uh-ohhhh...where's my Zantac 150 mg. and my bottle of Mylanta?

LOL, Dennis, that sounds good - especially the green chili cheeseburger!
I've got a brother that I would have to fight over it, though....

Enjoy your 4-day batchin' adventure, buddy!

LOL! Yeah, Rolaids, Tums BUT.....the BEST part of the GreenChili Cheeseburger? The MARGARITA to cool OFF the chili, they are SOOOOOOOOOOooooooooooo blasted HOT! But MAN are they Gooooood!

Dennis 8-)

breeze · #4 Postby **breeze** » Fri Aug 26, 2005 5:39 pm

Oh, my word....STOP IT!!! LOL, NOW you're talkin' my language!!! :wink:

azsnowman · #5 Postby **azsnowman** » Fri Aug 26, 2005 5:41 pm

That's what I like about this time of year, I can start to cook to COMFORT food again.........especially the Chili Rellonos. Take the roasted chili, peel off the skin, stuff it with Cream Cheese, a sharp cheddar cheese, roll it in flour and fry it until it golden brown!! YUM.....and a taco, tostado. OH....they make GREAT Green Corn Tamales.........MAN, I'm STARVIN' NOW!

Dennis

breeze · #6 Postby **breeze** » Fri Aug 26, 2005 5:44 pm

Dennis, we've been cuttin' alot of okra from the garden, and, LOL,
I can't help but think of how much you love fried okra!

BEER980 · #7 Postby **BEER980** » Fri Aug 26, 2005 7:30 pm

Ok if you don't stop flaunting them you will have to go to time out. I can't believe you played the Chili Rellonos card.

#8 Postby **Stephanie** » Fri Aug 26, 2005 7:54 pm

BEER980 wrote:Ok if you don't stop flaunting them you will have to go to time out. I can't believe you played the Chili Rellonos card.

MICHELLE!!!!!!!

#9 Postby **coriolis** » Fri Aug 26, 2005 8:36 pm

Dennis roasting chilies:

#10 Postby **coriolis** » Fri Aug 26, 2005 8:38 pm

petal*pusher · #11 Postby **petal*pusher** » Fri Aug 26, 2005 9:57 pm

Oh Dennis....a man after my heart! I LOVE chilis also! Several years back, I grew 16 different varieties of hot peppers.....there were 118 seperate pepper plants!! I LOVE growing those beautiful plants! (Wish I had the room now!) There are 4 "pepper" books in my gardening library!

I made up beautiful baskets with several varieties in each....took them to restaurants, friends, street corners.....

Those rellenos sound wonderful! Do you ever use Poblano? Michelle's lucky to have you in the kitchen! Next time I'm in Az......I'll bring the margaritas! ......p :wink:

azsnowman · #12 Postby **azsnowman** » Fri Aug 26, 2005 11:16 pm

coriolis wrote:Dennis roasting chilies:

I can ONLY WISH for a roaster that size!! There are farmers STRAIGHT from the fields here now, FRESH picked and they bring their roasters with them, I do my own, on the BBQ grill, I "LOVE" the smell of roastin' chili's.....

Petal.....don't know why but I CANNOT grow chilis at ALL!! I've tried EVERYTHING, wet, dry, fertilize, don't fertilize :?:

and YES...I use the pablanos to cook with too........I also use the Chipoltle peppers (smoked jalapenos) :wink:

Let me tell ya's.....this years Hatch NM Chilis are the HOTTEST they've EVER BEEN, PERIOD!! Normally, when they say hot, they're MILD in my book!!

Beer.....I'll make a extra 2-3 for ya tomorrow night, how's THAT? :lol:

Dennis

petal*pusher · #13 Postby **petal*pusher** » Sat Aug 27, 2005 10:18 am

I use my Dad's old method each time I plant a pepper.....toss in a match! They love the sulphur. I've got 4 containers of peppers growin' on the deck. Peppers like sunny dry locations.....and the less water they get....the HOTTER the pods will be! ......p :eek:

arkess7 · #14 Postby **arkess7** » Mon Oct 17, 2005 9:59 pm

[quote="petal*pusher"]I use my Dad's old method each time I plant a pepper.....toss in a match! They love the sulphur. I've got 4 containers of peppers growin' on the deck. Peppers like sunny dry locations.....and the less water they get....the HOTTER the pods will be! ......p :eek:

[/quote
]

wow a match? thats interesting maybe ill try that next summer when i plant my peppers........and BTW i love tex-mex and mexican food......yummy!

Comanche · #15 Postby **Comanche** » Mon Oct 17, 2005 11:04 pm

azsnowman wrote:"Ah YES....the SMELL of FALL is in the AIR!" Fresh cut Aligator Juniper, Aspen for the woodstove and FRESH Hatch New Mexico Green Chilies!! Anyone here ever had any? There are 3 varieties, mild, hot and EXTREMELY HOT.......I bought 30 lbs. of the EXTREME HOT yesterday and just finished roasting them on the BBQ I put 'em in a paper grocery bag after they're roasted to cool off, they peel easier then I package them 4 per Ziploc and freeze 'em to have ALL winter long!

Anyone for a Green Chili Cheeseburger, Pork and Green Chili Stew, Posole with Green Chili or BEST of ALL........Chili Rellonos "Mmmmmmm, MMMMMMMMM!"

Dennis

So, what time are we due at your place and we need directions!!!

#16 Postby **O Town** » Tue Oct 18, 2005 6:51 am

I hear ya brohter! We love roasted chilis on the grill. We usually grow them in our summer crop and anytime we fire up the grill we through a few on, and then put them in a cup with seran wrap on top to steam them up so they peel easier. One of our favirotes was the mild jalopeno, which is not really mild but not as hot as the original. They are thicker skined than some of the other peppers we grow, and do well for roasting. We put them on everything from burgers to steak, hot dogs, and in a salad is great as well. The smell when they are sitting there steaming after a good roasting is just wonderful.

And breeze I am jelous we didn't do our okra this year. My whole family loves fried okra dredged in corn meal. Yummmo. My grandma always did the okra and fresh tomatoes. I like that too but not as much as the fried. So no fresh okra this year.

But plenty at the produce market, but not the same as picking it yourself for sure.

chicagopizza · #17 Postby **chicagopizza** » Tue Oct 18, 2005 11:16 am

I love chili peppers! The chili rellonos with some raspberry sauce for dipping..mmmmm..good. I can't grow 'em, but love eating 'em!!! Looks like you'll have some good eating for a while!!!

Skywatch_NC · #18 Postby **Skywatch_NC** » Tue Oct 18, 2005 10:34 pm

Remind us to not eat certain foods with certain Wxbuds! :eek:

Call out the fire dept. on THAT one...10-4!!

Eric

azsnowman · #19 Postby **azsnowman** » Wed Oct 19, 2005 4:18 pm

Comanche wrote:
azsnowman wrote:"Ah YES....the SMELL of FALL is in the AIR!" Fresh cut Aligator Juniper, Aspen for the woodstove and FRESH Hatch New Mexico Green Chilies!! Anyone here ever had any? There are 3 varieties, mild, hot and EXTREMELY HOT.......I bought 30 lbs. of the EXTREME HOT yesterday and just finished roasting them on the BBQ I put 'em in a paper grocery bag after they're roasted to cool off, they peel easier then I package them 4 per Ziploc and freeze 'em to have ALL winter long!

Anyone for a Green Chili Cheeseburger, Pork and Green Chili Stew, Posole with Green Chili or BEST of ALL........Chili Rellonos "Mmmmmmm, MMMMMMMMM!"

Dennis

So, what time are we due at your place and we need directions!!!

Suppertime be at 1800 hrs, take I - 40 west bound to Holbrook, take AZ 77 south to US 60 and your HERE 8-)

One thing, don't forget the ICE CREAM following the Chili Rellonos :eek:

if'n you know what I mean :wink:

Dennis

Comanche · #20 Postby **Comanche** » Thu Oct 20, 2005 7:04 pm

I'll bring some Blue Bell natural vanilla bean ice cream, it is probably the best ice cream you'll ever eat next to homemade.

"Ahhhhh, smell THAT?" Green chiles ROASTIN'

"Ahhhhh, smell THAT?" Green chiles ROASTIN'

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