2012 Labor Day Menu Pays Tribute to Chile Lovers

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.

Yields 4 servings.



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

 Toss all together.

Yields about 1/3 cup.   

CARRY ON TEQUILA DAY!!

     National Tequila Day was July 24, 2012. If you have any leftover and feel like indulging again, we have selected a couple of recipes for a leftover tequila party this month! Both are from "The Tequila Cookbook" by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

     This book is a compilation of recipes using tequila, a distilled liquor made from one of 400 species of agave plant. There are many brands of tequila for sale in most liquor stores. There are also different colors of tequila. The white tequila is the most common and usually the least expensive. Gold tequila - called "especial" by some manufacturers is considered a premium tequila. The color is caused by aging the tequila in casks.

     If you travel into Mexico, try different brands of tequila that are not readily available in the United States and use your liquor allotment to bring some back, as it is much less expensive than it is here.

 

GRILLED YELLOWFISH TUNA 

1 Tbsp. ORANGE JUICE

2 Tbsp. OLIVE OIL

4 (6 oz.) YELLOWFIN TUNA STEAKS, 3/4 to 1 inch thick

     Mix together the orange juice and oil and brush over the tuna steaks. Grill the steaks on an indoor cooker or over hot coals for 8-to-10 minutes or until fish flakes easily when touched with a fork. Garnish with twisted orange slices and serve with Orange-Tequila Sauce.  Serves 4.

 ORANGE-TEQUILA SAUCE

1 cup MAYONNAISE

1/4 cup TEQUILA

1 tsp. grated ORANGE PEEL

1/4 cup ORANGE JUICE

1 tsp. RED CHILE FLAKES, such as PEQUIN

     Mix together mayonnaise, tequila, orange peel, orange juice and red chile flakes. Cover the sauce with plastic wrap and chill in refrigerator for one hour.