Ingredients

• 6 tablespoons unsalted butter, softened
• 6 anchovy fillets, minced
• 1 fresh red chile, minced
• 1 medium shallot, minced
• 1 1/2 teaspoons finely grated lemon zest
• Salt and freshly ground pepper
• 2 large eggs
• 3 cups soft, fresh, coarsely ground brioche bread crumbs
• 4 large skinless trout fillets (8 ounces each) [CP: any thin/medium white fish fillet]
• Vegetable oil, for frying
• Lemon wedges, for serving

Preparation

Preheat the oven to 325°. In a bowl, blend the butter, anchovies, chile, shallot and lemon zest and season with salt and pepper.

In a large, shallow bowl, beat the eggs. Put the bread crumbs in another large shallow bowl. Season the trout with salt and pepper and dip each fillet in the egg, letting the excess drip off. Dredge the trout in the bread crumbs, pressing to help them adhere.

Set a plate lined with paper towels and a baking sheet with a rack near the stove. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Add 2 of the trout fillets and cook over moderately high heat, turning once, until browned and crisp, 1 1/2 to 2 minutes per side; reduce the heat to moderate if the fillets brown too quickly. Drain the trout on the paper towels, transfer the fillets to the rack and keep warm in the oven. Using a slotted spoon, discard any dark crumbs in the skillet and add more oil if needed to fry the remaining 2 trout fillets. Serve the trout with the lemon-chile butter and lemon wedges.

Food and Wine, January 2012

Ingredients

• 1 tablespoon jasmine or other long-grain rice
• 6 to 8 dried whole Thai chiles (each about 2-inches long)
• 1 heaping tablespoon finely chopped scallion
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped fresh cilantro leaves
• 2 teaspoons sugar
• 3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1/3 cup fresh lime juice

Preparation

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.

2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).

3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

Lobel’s Meat Bible, via Epicurious

Ingredients

• 3 1/2 lb. tomatillos, husked, rinsed, and halved
• 1/4 c. olive oil
• 1/2 tsp. salt
• 2 1/2 lb. boneless pork shoulder, cut into 1" pieces
• fresh black pepper
• 2 medium yellow onions, chopped
• 3 cloves garlic, minced
• 2 jalapeños, diced
• 2 poblanos, roasted and diced small [CP: sub. green chiles for these two chiles]
• 2 c. chicken stock
• fresh cilantro
• queso fresco

Preparation

Heat oven to 400. Toss half the tomatillos with 2 tbsp. olive oil and 1/4 tsp. salt, roast for 45 minutes. Meanwhile, puree the remaining tomatillos in a food processor. Reserve 1 1/2 c. in a bowl. Add the roasted tomatillos to the processor, pulse until slightly chunky. Season the pork with salt and pepper to taste. Heat the remaining 2 tbsp. olive oil in a large skillet. Brown the pork in batches, transfer to slow cooker. Add onions and jalapeños to skillet, cook until softened. Add garlic and cook 1 minute. Put everything except the reserved tomatillo into the slow cooker. Cook on low until the pork is falling apart tender, about 6 hours. Add reserved tomatillo puree to the pot, stir to incorporate. (Alternately, cook in a dutch oven on low heat until the meat is tender, about 2 hours.)

Garnish with cilantro and queso fresco.

Adapted from Everyday Food Magazine, via Austin-American Statesman

Ingredients

• 1 medium-sized pork shoulder roast
• 2 tbsp. flour
• 4 c. (or more) chicken broth
• 1 lg. onion, chopped
• 3 cloves garlic, diced
• 1/4 c. (or more) chile powder (pref. New Mexico; see below for alternate with Bueno red chile)
• cumin (to taste)
• mexican oregano (to taste)
• salt (to taste)
• corn tortillas (for serving)
• fried eggs (for serving) cheddar cheese (for serving)

Preparation

Brown the 2 tbsp. of flour in a large dutch oven. Add a bit of chicken broth to turn into a roux, making sure to avoid lumps. Cut the pork shoulder into small cubes, and add it to the pot. Add enough broth to cover. Add the onion and garlic. Cook for a few hours, until the meat is nearly tender.

Add a few tbsp. of the cooking stock to the chile powder in a small bowl, and stir to form a paste. Add the paste to the pot, along with the cumin, mexican oregano, and salt to taste. You may need to thicken by adding either more chile powder or a thickener like flour. Cook the meat with the chile a little longer, until it’s fork-tender.

Limp your corn tortillas in the stock, and serve flat-stack style with cheddar cheese and a fried egg on top.

Another Option: You can replace the 1/4 c. of red chile powder with quite a lot more (maybe as much as half of the standard container, 1-2 cups) liquid Bueno mild red chile. Add some mixture of masa and water (or just flour and water) to the chile at the end to thicken things back up since you’re missing the chile powder.

Ingredients

• 1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
• 2 14 1/2-ounce cans chicken broth
• 3 cups (about) water
• 4 tablespoons butter
• 2 teaspoons chopped garlic
• 4 red bell peppers, cut into 1/4-inch-thick strips
• 4 poblano chilies, seeded, cut into 1/4-inch-thick strips
• 12 green onions, cut into matchstick-size strips
• 1 1/2 cups grated Monterey Jack cheese
• 3/4 cup whipping cream
• 1/4 cup coarsely chopped cilantro
• 18 warm 6-inch flour or corn tortillas
• Lime wedges

Preparation

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.

Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.

Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.

Bon Appetit, June 1998

Ingredients

• 2 tbsp. vegetable oil
• 3 cloves garlic, halved
• 3/4 c chopped onion
• 1 1/2 c white rice
• 3 c water
• 2 sprigs parsley
• 2 whole serrano chiles
• 1 1/4 tsp salt

Preparation

Saute the garlic until deep brown, then discard. Add the onion and saute until tender. Add rice and stir 5 min. Add hot water, parsley, serrano chilis, and salt. Bring to a boil. Reduce heat to med-low, cover and simmer until all almost all liquid is absorbed (15 min). Stir, cover, and simmer 5 more minutes until all liquid is absorbed. Remove from heat, let stand 10 min. Discard parsley and serranos.

Ingredients

• 2 red bell peppers
• 5 garlic cloves, finely chopped, divided
• 1 teaspoon finely chopped rosemary
• 3 tablespoons extra-virgin olive oil, divided
• 4 (1-inch-thick) bone-in pork chops (2 pounds total)
• 1 medium onion, chopped
• 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• 1/4 cup coarsely chopped flat-leaf parsley

Preparation

Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.

While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.

Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.

Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.

Gourmet, August 2008

Ingredients

• 2-3 dried chipotle peppers
• 3 tbl black pepper
• 2 tbl dried oregano
• 1 tbl dried cilantro
• 1 bay leaf
• 1 tsp cumin
• 1 tsp onion
• 1 tsp dry orange peel

Preparation

Combine all ingredients in a spice mill or blender and grind until even and finely ground. Store in an airtight jar. Will store for about 6 months in the freezer.

Ingredients

• 2 medium dried ancho chiles, wiped clean
• 1 dried chipotle chile, wiped clean
• 1 teaspoon cumin seeds, toasted and cooled
• 1 teaspoon dried oregano, crumbled
• Rounded 1/8 teaspoon cinnamon
• 2 medium onions, chopped
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
• 3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
• 1 teaspoon grated orange zest
• 1/8 teaspoon sugar
• 1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
• 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
• 1 1/4 cups water
• 3 (15-ounce) cans pinto beans, drained and rinsed
• Accompaniments: rice; chopped cilantro; chopped scallions; sour cream

Preparation

Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.

Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.

Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.

Stir in beans and simmer 5 minutes. Season with salt.

Gourmet, November 2007

Ingredients

• 1 doz. (approx.) green chiles
• 8 oz. grated cheese
• 1 egg
• 1 c. milk
• 1/4 c. flour
• 1/2 tsp. salt

Preparation

Line the bottom of a 13x9 greased pan with green chiles. Top with cheese. Combine egg, milk, flour, and salt. Pour over chiles. Bake at 350 for 45 minutes.