It’s official — we are Hatch Chile fanatics.


It was pretty official before, but ever since fresh, roasted Hatch chiles appeared at our neighborhood HEB this season, we’ve been hooked. Every single dish we cook features Hatch chiles in some form. We’ve added them to our eggs, side dishes, main dishes and desserts. I’ve made pastes, sauces, salsas and gravies. I’ve used them to marinate meat, wrapped them in meat and cooked them alongside meat.
I told you…we’re addicted.


One of our greatest resources this Hatch chile season has been a fantastic cookbook I found at Half Price. I didn’t really discover this tome…I just recognized it as an amazing find. A’s parents (who lived in Santa Fe for a time) own this cookbook. A has referred to it as the ‘Bible of Green Chile Cooking’. I have to agree…it’s pretty damn great.



In addition to providing pretty amazing dishes, Huntley Dent (you can’t go wrong with a name like that) gives you a bit of background about pretty much every Santa Fe dish you can imagine.


For example, here’s a snippet from the recipe this concoction was based on:
Cooking fresh vegetables with milk and green chilies is one of the most traditional ways among the old village cooks.

It’s been fun engrossing ourselves in Santa Fe culture as we work our way through this cookbook.

Green Chile Corn

Adapted from ‘The Feast of Santa Fe’ page 313
2 1/2 cups canned, frozen or fresh corn
1 T butter (substitute 1 T olive oil to lighten)
1 T olive oil
1/4 cup red onion, chopped
4 chopped, roasted green chiles
1 jalapeno, chopped
1/3 cup heavy cream (substitute 1/4 cup milk to lighten)
salt and pepper
Preparation:
Heat the butter and oil in a heavy skillet over medium heat. Add onions, jalapeno and chiles. Cook until the onions are translucent. Add the cream and allow to boil up for about 1 minute. Add the corn. Cover the pan and simmer for about 2 minutes. Don’t overcook.