Gallery: Art Connections Gallery 123 N. Main Street on the Square in La Grange, Texas.
979-206-2222 http://www.artconnectionsgallery.com/

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Monday, February 27, 2017

Hunting Sketch and Happy National Chile Day - Recipe

My sketch was done last Friday, seems like a year ago.  I scanned it and then forgot about it.  We had a busy weekend with two nights of music and 3 baseball games.

I sketched in the big book with the Micron 01.

Number 3, dress shoe - I think these have been worn two times.  Should give them to good will.
Number 4, something used to clean house - the shop vac that Gene uses
For Hunt 486

National Chile day was yesterday, February 26.  If you come from New Mexico, almost every day is National Chile Day.  There was chile almost daily growing up.  My dad said he couldn't eat without it.  He put it on everything, including pancakes and cookies.  Now chile is put in wine, ice cream and many other unusual places.

I made some green chile for breakfast.  I forgot to take a photo with the eggs, sausage, potatoes and tortillas.  Another time.

Green Chile Sauce

1/2 to 1 pound hamburger meat, browned and broken apart
1 cup roasted, peeled and chopped New Mexico green chile (the spicy hotness depends on what you buy, from mild to XXX Hot. *
1 large garlic clove
Sprinkle of ground oregano
Salt and pepper

Brown the meat.  Add the garlic and chile and cook a bit.  Then add the oregano, salt and pepper to taste.  Let it cook for a few minutes.  Add water just to cover, about 1/2 to 1 cup.  Simmer for thirty minutes or so.  Longer cooking improves the flavor and it is great reheated.

*If you cannot get fresh or frozen chile, you can used canned Hatch New Mexico Chile or El Paso Chile.  It won't be the same or as good, but is better than nothing!  You can roast fresh chile on the grill or broiler  until the peel blackens and it can be pulled off.  Let it set a while to steam for easier peeling.  You can see Gene and his mom using gloves below.  Especially important when it is "spicy hot".  Your hands will stay hot, don't rub your eyes!!

***  ***  ***  ***  ***  

In South America when we couldn't get chile, I would roast the local peppers which were hot, but lacking flavor.  I would roast a couple of bell peppers to add for flavor.  It was a good substitute until you tasted the real thing again!

Chile Hoedown
Pastel on Pastelbord, 9 x 12 inches

Step one is growing and harvesting the chile.  This is near Hatch, New Mexico.

Step 2 is buying the chile when you can't grow your own.

Tiendita de Chile
Pastel on Pastelbord, 16 x 20 inches
I painted this a few years ago.  The stand was still there the last time we went through Hatch.  That is my friend, Gen, buying the chile. We had played golf and were headed home.

Next step is to roast and peel the chile.  We had it roasted in the big butane barrels where we  bought this in Albuquerque.  We bought this from Rosales Chile which is near Socorro.  Gene's mom and Gene were peeling.  She was 90 at the time.  We bag it and freeze it for use throughout the year.  Yummy.


Bag Blog said...

I love the "Chile Hoedown" painting! The "Tiendita Chile" painting reminds me of buying green chile when we were with you in NM a few years ago. Toby and I have laughed about that, because that green chile was super hot. But when we stopped at the chile vendor, Toby asked him if he had medium hot. He said yes and proceeded to fix up our chile. Toby and I think he would have answered yes to anything we had asked him and then fixed up the same chile. It was really good. And then you fixed us a great breakfast using our new chile. Yum!

Jo Castillo said...

Bag Blog, thank you so much. I like medium, Gene likes hot and his brother, Roger, buys the XXX Hot. I asked Gene's sister to send us some medium one time and she sent hot because she likes hot. I guess it is in the taste buds. Ha.

Jennifer Rose Phillip said...

you should wear the shoes more :) (unless they are uncomfortable of course)

not a big pepper fan, I can eat more spicy things then I use to, but never eat peppers :p

Jo Castillo said...

Jennifer Rose, I never dress up, I'm a jeans and sweatshirt kinda gal.
Chile is just a way of life. I'm not fond of regular bell peppers and other spicy peppers that are just hot and have no taste. The New Mexico Chile is very flavorful. I tried in South America to use the local peppers the same way as the NM ones and they will not work. No flavor. Interesting.

Jeroen said...

I really like that paining!

And you like spicy? I need to give you my sambal recipe some day :D

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Bastrop, Texas, United States
I Grew up in a small town , Magdalena, New Mexico. I enjoy art and the pleasure other people get from my work. I always donate some of my sales and art to charities, especially for children. That started in Bolivia with Para los Niños. (Link on sidebar) "I cannot pretend to feel impartial about colors. I rejoice with the brilliant ones and am genuinely sorry for the poor browns." -- Winston Churchill


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