Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Hatch Green Chile Shortbread Cookies
By: Laura Holwegner
Hatch Chile Jam
Ingredients:
1 package (16. oz) Hatch Green Chiles, (recommend Medium) deseeded and diced
3/4 cup apple cider vinegar
1/4 tsp salt
3 cups sugar
1.75 oz package pectin (recommend Sure Jell original)
Instructions:
Add the Hatch Green Chiles to a large pot.
Stir in the vinegar, salt and sugar. Bring the mixture to a boil for 10 minutes, stirring often.
Add the liquid pectin and boil for 1 more minute.
Remove the pot from the heat. Pour the jam to within 1/4-inch of the top of clean mason jars, and allow to cool on the counter.
Will store in fridge up to 10 days. Research proper canning method on pectin package to make shelf stable/store for longer. Yields about 2 pint jars.
Shortbread Cookies
Ingredients:
½ cup plus 1 tablespoon cold salted butter, cut into ½-inch pieces
(9 tablespoons total)
1/4 cup granulated sugar
1/8 cup (packed) light brown sugar
1/2 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/4 cup deseeded and diced Hatch Green Chiles
1 large egg, beaten
Demerara sugar (for rolling)
Flaky sea salt
Instructions:
Using an electric mixer and a medium bowl, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until light and fluffy, 3–5 minutes.
With the mixer on low speed, slowly add flour, followed by Hatch Green Chiles and beat just to blend.
Using a large piece of plastic wrap to cover dough, use your hands to form the dough into a log shape that is 2–2¼
This weekend from the 50 recipe site I made the chili verde, chimichurra, Hatch chili and lime shrimp soup, corn and Hatch chili fritters, and the Hatch chili cheddar biscuits. All great.
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