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weinoo

weinoo

I roasted (on the közmatik) the fresh Hatch chilies from Trader Joe's: 

 

IMG_0162.thumb.jpeg.af04ffe22365303fd87cc3bf18f9489f.jpeg

 

Of course, it being Sunday (and Saturday was a late night), the közmatik is unceremoniously being used upside down.  The chilies are pictured after the first turn; I think they took around 15 minutes to get nice and blistered all over, and then the skins slip off easily, after they steam in a covered bowl for another 10 - 15 minutes.

 

I used them in what I'm sure would be everyone's favorite dish, to accompany pork chops:

 

IMG_0166.thumb.jpeg.b4e22f38152ae815e8ff4e1e274232aa.jpeg

 

A sauté of fresh corn, sweet onion, GREEN BELL PEPPERS, Hatch chiles, assorted herbs.  Pork was pan-roasted and sliced - it's served atop a honey/mustard pan sauce.  White Marcella beans on the side.

 

Had I had all the ingredients on hand for New Mexican style Calabacitas, I would've made that instead. Perhaps next time.

weinoo

weinoo

I roasted (on the közmatik) the fresh Hatch chilies from Trader Joe's: 

 

IMG_0162.thumb.jpeg.af04ffe22365303fd87cc3bf18f9489f.jpeg

 

Of course, it being Sunday and Saturday was a late night, the kozmatic is being used upside down.  The chilies are pictured after the first turn; I think they took around 15 minutes to get nice and blistered all over, and then the skins slip off easily, after they steam in a covered bowl for another 10 - 15 minutes.

 

I used them in what I'm sure would be everyone's favorite dish, to accompany pork chops:

 

IMG_0166.thumb.jpeg.b4e22f38152ae815e8ff4e1e274232aa.jpeg

 

A sauté of fresh corn, sweet onion, GREEN BELL PEPPERS, Hatch chiles, assorted herbs.  Pork was pan-roasted and sliced - it's served atop a honey/mustard pan sauce.  White Marcella beans on the side.

 

Had I had all the ingredients on hand for New Mexican style Calabacitas, I would've made that instead. Perhaps next time.

weinoo

weinoo

I roasted (on the kozmatic) the fresh Hatch chilies from Trader Joe's: 

 

IMG_0162.thumb.jpeg.af04ffe22365303fd87cc3bf18f9489f.jpeg

 

Of course, it being Sunday and Saturday was a late night, the kozmatic is being used upside down.  The chilies are pictured after the first turn; I think they took around 15 minutes to get nice and blistered all over, and then the skins slip off easily, after they steam in a covered bowl for another 10 - 15 minutes.

 

I used them in what I'm sure would be everyone's favorite dish, to accompany pork chops:

 

IMG_0166.thumb.jpeg.b4e22f38152ae815e8ff4e1e274232aa.jpeg

 

A sauté of fresh corn, sweet onion, GREEN BELL PEPPERS, Hatch chiles, assorted herbs.  Pork was pan-roasted and sliced - it's served atop a honey/mustard pan sauce.  White Marcella beans on the side.

 

Had I had all the ingredients on hand for New Mexican style Calabacitas, I would've made that instead. Perhaps next time.

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