Mini Chile Rellenos

Got the idea for these from a bar that James likes to go too and we meet him sometimes. Called Brewery Bar and they have these Mini Chili rellenos that I order every time I go in Menu

Heat some oil in a fryer or pot to about 375 degrees, oil should be 2-3 inches deep.

So you will need:

wonton wrappers

green chiles

Monterey jack cheese, grated

jalapenos, cut in striped and then halved

So you take a wonton wrapper and turn to where its a corner is facing you and place in the center but more towards the corner chopped green chile, then some cheese, and jalapeno and roll the wrapper and tuck in the two corners and roll together. don’t fill the wonton too full as you won’t be able to roll or wrap these.

once you have them rolled then seal the ends with water

once the oil is heated throw 4-6 of the minis in the oil and fry

Fry untill nice and brown and crispy

and drain on paper towels

do this until you fry desired amount

so yummy

also at Brewery Bar they serve their Mini’s with green chile, so I did that as well. just dip mini and eat = delicious!

*Note to self: don’t shred/grate the cheese next time but cut into little cubes. the shredded cheese is harder to work with when stuffing the minis and it melts faster than a cube would.

Normy cooks Traditional Green Chile

Got this recipe from the farmers market at the stand that they sell the green chilis at

so Normy decided he was making this recipe so I said, go for it!

Fry 1-2 lbs. of diced pork/chicken or ground beef in oil

This is the type of pork Normy used for his:

season meat with, garlic salt or powder, onion salt or powder, and salt & pepper

after meat is browned add 1/4 cup of flour to meat

and stir for about a minute,

add one glass of water to meat and flour,

and stir until all the lumps are gone. Add 6 to 8 diced chiles to pot,

and then add 1 can (28 oz) of diced tomatoes to pot.

at this point Normy added in some chicken stock as well (about 2 cups)

Stir all together; add a little more seasoning, simmer until gravy thickens for 30 minutes.

at this point Normy added in 3 Tomatillos, chopped

and he added in 2-3 chopped jalapeno and 1 whole jalapeno he just dropped in

he let this simmer on medium low heat for several hours covered.

at this point the chile has thickened and Normy tasted for seasoning.

and served it nice and hot

OK so here is what the recipe from the Farmer’s Markets says:
Fry 1-2 lbs. of diced pork/chicken or ground beef in oil, use minimal amount of oil. Season meat with garlic salt or powder, onion salt or powder, meat tenderizer and salt & pepper. Cook meat on med. After meat is browned add 1/4 cup of flour to meat and stir for about one minute, add one glass of water to meat and flour, and stir until all lumps are gone. Add 6 to 8 diced green chiles to poy and then add 1 can (14oz) of diced tomatoes to pot. Stir all together; add a little more seasoning, simmer until gravy thicken for 30 minutes continue to stir to prevent any burning. if chile is too thin and two tablespoons of flour to a glass of warm water, stir all lumps and once smooth add to chile and mix in well, if it is too thick add water, make sure to add more seasoning…

Grilled Salmon

Recipe adapted from http://allrecipes.com/

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce,

brown sugar,

water,

and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. (I placed my salmon in a glass dish instead)

Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Condensed Milk Pound Cake

Recipe adapted from: http://17andbaking.com/

Makes an 8.5 x 4.5″ loaf

1 cup unsalted butter, room temperature, plus more to grease the pan
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/3 cup sugar
1 vanilla bean, chopped, or 2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup sweetened condensed milk
1 tablespoon cognac (I used Brandy as the guy at the liquor store explained they tasted the same and the Brandy was cheaper and that I would be wasting my money if I was just using the cognac to bake with, so I just went with the Brandy)
3 large eggs

Preheat the oven to 325 degrees F. Butter an 8.5 x 4.5″ loaf pan and set aside.

Sift together the flour

and baking powder and set aside.

In the bowl of a food processor, pulse the sugar and chopped vanilla bean until the bean is finely ground. Sift to remove the large bits of vanilla, then return the sugar to the processor. (If you’re opting for extract, simply put the sugar in the processor.)

Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bottom occasionally. Add the condensed milk

and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs

and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs.

Scrape the batter into the prepared loaf pan.

Bake until deep golden brown and a tester inserted in the center comes out clean, about 60 minutes. Cool completely in the loaf pan on a rack, then turn out onto a plate. Serve in thick slices.