Preheat oven to 375°. Line a baking sheet with
parchment paper or a silicone mat.
In a food processor, add 2 cups corn and puree.
Set aside.
In the bowl of a stand mixer fitted with the
paddle attachment, add butter, salt, paprika, and honey and mix on medium-high
speed until light and fluffy. Scrape down sides, add pureed corn and mix until
incorporated. Add masa harina and flour and mix on low speed until blended. Add
remaining 1 cup of corn, zucchini, and half of diced chile and mix on low to
combine.
Using a 2
ounce scoop, place scoops of batter onto prepared sheet. Use the bottom of a
greased measuring cup to slightly flatten each cake. Bake until dry around
edges and lightly golden, 10-13 minutes.
Using an
immersion blender or small food processor, combine crema, lime juice, other half
of diced chile and puree until smooth.
To assemble, arrange cakes on a serving
platter. Drizzle chile-lime crema around cakes, sprinkle with cotija and
cilantro.
Note: After forming cakes on baking sheet,
freeze and store in freezer resealable plastic bags.
Soak corn in a sink, weighting it down with a plate and heavy cans or 2-liter bottle for 30 minutes.
Prepare a grill for
medium-high heat. Grill corn, turning occasionally, until well charred, 10–12
minutes. Cut kernels from cobs and place in a large bowl.
Grill chiles, turning
occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a
small bowl, cover with plastic wrap, and let steam 15 minutes.
Preheat oven to 450 degrees. Remove skin, stems, and seeds from chiles. Chop flesh into 1/4″ pieces. Add to bowl with corn. Stir in green onions, garlic, crème fraîche, sour cream, lime juice, and hot sauce. Season with salt and pepper. Transfer dip to a 10″ cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 12-15 minutes.
Drizzle additional hot
sauce over warm dip, if desired, and serve with corn chips.
In a large bowl, add cheeses, chiles, garlic, mayonnaise, and ketchup and stir to combine.
Butter one side of each slice of bread and heat a frying pan over medium-high heat.
Divide cheese-chile mixture among 4 slices of bread. Place in pan, put remaining 4 slices of bread on top, butter side up, and grill until golden brown, about 3 minutes. Flip and cook until golden brown on second side and cheese is melted, 3 more minutes.
Adapted from ConfectionsofaFoodieBride.com and thebrewerandthebaker.com
In a large Dutch oven over medium heat, add oil. When oil shimmers, add onion, celery, pasilla, Anaheim, jalapeño, and tomatillos and cook until soft, about 10 minutes. Add green chiles, garlic, cumin, chile powder, and cayenne and cook for 2 minutes.
Add chicken broth, increase heat to high, and bring to a boil. Add beans and hot sauce and liberally season with salt and pepper. Reduce heat to low and let simmer, stirring occasionally, about 1 hour.
Transfer 2 cups of mixture to blender and puree until smooth. Add mixture back to chili along with corn and chicken, stirring until completely incorporated, and continue to cook, about 10 minutes. Season with salt and pepper and serve with sour cream, cheese, and hot sauce on the side.
In a large bowl, combine flours, sugar, yeast, and salt. In a small bowl, combine oil and water. Add wet ingredients to dry ingredients, scraping down sides until ingredients are well blended.
Spray cooking spray on top of dough and cover bowl with plastic wrap that’s also been sprayed with oil. Refrigerate dough for 3 hours. Remove from refrigerator 30 minutes prior to adding in remaining ingredients.
Oil a 9”x5” loaf pan.
Sprinkle 1/3 of chiles, cheeses, and chives over dough and stir to combine. Add next 1/3 and stir to combine. Last, add remaining 1/3 of chiles, cheese, and chives and stir to combine. Knead dough on a lightly floured work surface, 3-5 minutes and place dough, seam side down, in prepared loaf pan and coat or spray with oil. Cover with a flour towel and let rise in a warm area until doubled in size, 1-2 hours.
Place a rack in lower third of oven and preheat to 425°.
Reduce heat to 400° and bake until top is browned, 30-40 minutes. Cover with foil and continue to cook until a skewer inserted into thickest part of bread comes out with a few crumbs, 20-30 minutes. Transfer bread to a rack and let cool, 10 minutes. Turn bread out onto rack and let cool completely.
In a small bowl, whisk cocoa powder with 1 tablespoon of flour. Pour mixture into a ramekin, dusting all sides. Repeat with remaining ramekins. Place ramekins on a rimmed baking sheet.
In a bowl over a saucepan of water over low heat, melt ½ cup butter with chocolate, stirring occasionally. Let cool slightly.
In the bowl of a stand mixer fitted with a paddle attachment, beat granulated sugar with eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Fold in melted chocolate until no streaks remain. Fold in 1/4 cup of flour. Spoon batter into prepared ramekins. Bake until tops are cracked but centers are still slightly jiggly, 10-12 minutes. Transfer ramekins to a cooling rack for 5-8 minutes.
To make the chiles, chop chile fillets into ¼” pieces.
In a small saucepan over medium-high heat, add chiles, sugar and water and cook until beginning to bubble and thicken, 10-12 minutes. Remove from heat and let cool, 10 minutes.
Run tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off ramekins. Serve with a spoonful of candied green chiles.
Scrub lemons. Cut a ¼” slice off each end of each lemon and discard end pieces. Slice lemons crosswise as thinly as possible, removing any seeds. Add carrots, green chile, pineapple in juice, lemon slices, and orange juice to an 8-quart nonstick pan; stir to combine.
Bring mixture to a boil over medium heat; reduce heat and simmer 20 minutes, stirring occasionally. Stir in granulated sugar. Return mixture to a boil, stirring constantly. Clip a candy thermometer to the side of pan, making sure bulb is completely submerged. Boil marmalade until thick and temperature reaches 218°, stirring often at beginning and constantly toward end of cooking period to prevent sticking and burning. Remove from heat.
Ladle hot marmalade into clean jars, leaving a ¼” headspace. Attach two-piece lids. Refrigerate for up to 1 month.
Preheat oven to 425°.
To make the pork, heat a frying pan over medium-high heat and add a drizzle of oil. Liberally season pork with salt and pepper. When oil shimmers, add pork and sear on first side until browned, about 3 minutes. Repeat until well browned on all sides. Transfer to a rimmed baking sheet and roast in oven until a meat thermometer reaches 145°.
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