If you like your food hot, Kokopelli's Kitchen
thought these recipes would be fun for Labor Day! Both recipes are from "Real New Mexico Chile" by Sandy Szwarc. Permission to print granted by Golden West Publishers
in Phoenix, AZ.
ANASAZI SQUASH SALAD
The Southwestern pueblo Indians are believed to be descendents of the Anasazi, or "ancient ones". This main dish salad brings the fresh tastes of their native summer squashes into modern times.
- 2 medium YELLOW SQUASH or ZUCCHINI
- 1 cup diced CHICKEN or TURKEY BREAST
- 2 tsp. LAND OF ENCHANTMENT SPICE MIX (see recipe below)
- 1 Tbsp. OLIVE OIL
- ⅓ cup chopped MARINATED SUNDRIED TOMATOES, patted dry
- ½ cup chopped GREEN ONIONS
- ¼ cup chopped, roasted & peeled NEW MEXICO GREEN CHILES
- ⅓ cup chopped FRESH CILANTRO LEAVES
- 2 Tbsp. LIME JUICE
- 2 Tbsp. TEQUILA
- SALT to taste
- 1 cup grated mild GOAT CHEESE or any WHITE CHEESE
Coarsely grate the squash (or zucchini) into a colander, sprinkle lightly with salt, drain 30 minutes and squeeze dry. Reserve. In a small bowl, toss the chicken with the spice mix. Heat the olive oil in a large skillet over medium high heat. Add the chicken pieces and fry, tossing occasionally, until golden. Add the reserved zucchini, tomatoes, green onions and chile. Toss over medium heat until heated through and the zucchini is crisp and tender, about 8 minutes. Toss in the cilantro, lime juice, tequila, salt and cheese. Heat through.
LAND OF ENCHANTMENT SPICE MIX
This vibrantly-flavored dry spice mix can be sprinkled on meats, vegetables or cheeses before cooking to lend an authentic New Mexican flavor. It will keep in an airtight container for about a year.
- 2 Tbsp. SALT
- 1 Tbsp. GREEN CHILE POWDER
- 2 tsp. NEW MEXICO RED CHILE POWDER
- 1 tsp. GROUND CUMIN
- 1½ tsp. DRIED OREGANO
- ½ tsp. CHILE CARIBE
- 2 tsp. GRANULATED GARLIC
- 2 tsp. GRANULATED ONION
Yields about 1/3 cup.
