It’s Hatch season…and that means it’s time for spicy goodness at Central Market’s annual Hatch Chile Festival. This is one of my favorite festivals because it signals the “almost” end of summer…AND I get to try a ton of amazing samples, all made with Hatch Chiles.
Hatch Chiles are these delicious creations from Hatch, New Mexico that are in season between August and October. There is so much flavor packed in these tasty peppers that lend so much depth to any dish. They come in different varieties from mild to hot. The hot chiles really can make your brow sweat, which can be surprising considering the size of the pepper (but I’m not complaining).
So what better excuse to try out some new recipes then Hatch season and the Hatch Chile Festival!!!
Hatch Chile Beer Can Chicken
*Technique: Set the rotisserie chicken on top of a 3/4 full beer, or on top of a beer can stand!! The beer evaporates into the chicken making a super juicy and tasty bird! And it’s just a really fun way to grill! 🙂
This recipe was adapted from Pat’s Beer Can Grilled Chicken recipe:
- 2 tablespoons smoked paprika
- 2 tablespoons salt
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
For the Chicken:
- 3.5 to 4pd Roasting Chicken, rinsed and dried
- Vegetable Oil
- 1 medium hot Hatch Chile, thin half moon slices
- 1 small yellow onion, thin half moon slices
- 1 (12oz) beer
For the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
For the chicken:
Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Insert the onions and chiles underneath the skin of the chicken (in between the breast meat and skin).
If you have a beer can stand, fill the bowl with beer then sit the cavity of the chicken over the metal holders. If you don’t have a stand, pour out 1/4 of the beer and sit the chicken on top of the beer can.
Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F.Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
Grilled Corn w/Chiles & Onions
- 4 corn husks
- Olive Oil
- Garlic Powder
- Smoked Paprika
- Salt and Pepper
- 2 small, mild Hatch Chiles, roasted and peeled
- 1 small yellow onion, diced
I don’t like to measure out spices for grilled corn, it’s much more fun to sprinkle on as much as your heart desires (or as less)!
Remove the husks and silk and lay in a separate foil sheet for each piece of corn. Pour a few tablespoons of the oil into a small ramekin and lightly brush each corn. Season each piece of corn liberally with spices and chopped veggies, then wrap in foil.
Grill over a medium high grill for about 15-20 minutes.
**I have yet to grill corn with the husks still in tact…but will definitely try it that way the next time. Let me know if you’ve grilled your corn that way before!
Buttery Haricot Verts
- 1 package (or 16oz package) of beautiful Haricot Verts
- 1 tbls butter
- Sliced almonds for garnish
- Salt and Pepper
Bring a large pot of water to a rapid boil. Cook haricot verts for 3-5 minutes depending on your likeness (I like mine a bit crispy).
Drain and toss with butter and almonds. Salt and pepper to taste.
Pink has always been one of my favorite singers who’s sound has definitely taken many different turns throughout her career. Her first album was completely different then any of the music she’s currently putting out. But through all the pop/hip-hop tracks off of Missundaztood one song puts Pink out there and shows the world what the girl can do…Sing!
Photographs courtesy of Sandy Wright! Check out her site at Lensqueen.com!!