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2009 > August > 31 > Entry
By Matthew Odam
| Monday, August 31, 2009, 02:54 PM
It’s a bit ironic that late each summer, when the mercury seems to take up permanent residence in the triple digits, the roasters at Central Market seem to be perpetually cranking away on Hatch peppers.
Maybe it’s not ironic. Maybe it’s just a testament to the pride (insanity) of Texans as we scoff in the general direction of Mother Nature. It’s hot enough outside to fry an egg on the pavement and swimming amidst the polar ice caps does not seem unreasonable? Let’s roast some peppers, damn it!
Each season, Central Market orders 250,000 pounds of the green chiles grown in Hatch, N.M., Chile Capital of the World, and passionately celebrates them with the aforementioned roasting as well as a slew of creative dishes. This year, each store took part in the Third Annual No Holds Barred Hatch Chile Pepper Recipe Contest, of which I was happy to be a judge at the Westgate location on Sunday.
Recipes ran the gamut from the creative (Watermelon Hatch Peppersicle) to the expected (Roasted Chile and Corn Pizza, declared the winner), but all were delicious and carried with them the distinctive flavor of Austin’s adopted pepper.
Although I am no fan of eggs or quiche, as evident by my disdain for breakfast tacos and my high-maintenance individual serving of lox and bagel at my family’s annual Christmas brunch, my favorite dish at the contest was a Hatch Green Chile Quiche.
The recipe is as follows:
- 1 unbaked 9” shell
- 4 eggs
- 1 tsp. salt
- 1/2 tsp. cumin
- 1/2 cup chopped onion
- 1 tsp. red chile powder
- 1 tsp. black pepper
- 1 cup chopped green chile
- 2 cups heavy cream or 1 cup evaporated milk or 1 cup half & half
- 1 cup shredded Swiss cheese
- 1/2 cup crumbled bacon
Separate eggs and beat egg yolks.
Whip egg whites until thick and foamy.
Fold egg whites into yokes, along with salt, onions, red chile powder, black pepper and green chile.
Add cream or evaporated milk to mixture and blend well.
Layer Swiss cheese over bottom of pie crust and then pour egg into pie crust.
Sprinkle crumbled bacon over top.
Bake at 425 degrees for 25-30 minutes or until browned and solid.
Serve hot.
The Watermelon Hatch Peppersicle mentioned above offered the refreshing, mouth-puckering flavors of watermelon with the flavor-forward piquancy of Hatch peppers, the bits of which you could see in the frozen treat. It seems easy enough to make. Check it:
Take one (1) seedless watermelon and cut it into bite-sized chunks. Cut two (2) grilled Hatch peppers into strips. Toss melon and pepper into a blender and blend until smooth. Add some tequila, then pour into Popsicle trays and let freeze. Before you know it, your mouth will be tingling and so will your brain.
I would imagine these and other recipes will be added to Central Market’s “The First Ever Un-Edited and Un-Tested Hatch Chile Pepper Recipe Book,” which has over 100 Hatch-infused recipes, all of which appear in the book in the original handwriting of the contest submissions. The book is available at Central Market stores.
For those of you who are now craving the roasted goodness of Hatch peppers, Central Market will be carrying them likely through mid-September and hold out hopes they will receive a shipment of red peppers by the end of the brief season. Bon appe-heat.
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By AmelieWannabe
September 1, 2009 8:36 AM | Link to this
Alas, my shrimp ceviche didn’t do well but I knew it wouldn’t. Too mundane a recipe, too mild a flavor but I was hoping that it’s simplicity would nudge it up in the rankings; not having to light the stove during an Austin summer is always a plus! Regardless of the outcome, thanks for taking the time to judge the contest and for being enthusiastic about the entries.
By Austinite
September 1, 2009 11:24 AM | Link to this
I was lucky enough to be there Sunday and there were some really good dishes. I came home with some really good recipes. Thanks Central Market for bringing this event to my neighborhood. Actually, THANK YOU for bringing Central Market to my neighborhood, and they said it would never work in South Austin - what did they know!! I look forward to my trips to CM. THANKS!!!
By valery dubov
September 2, 2009 12:10 PM | Link to this
i had such a fun time with this contest - it will just get bigger and better. i will be looking forward to next year - watch out! thank you for some great food ideas and taking the time to judge the contest. i’ll be back!
By bc
September 2, 2009 2:25 PM | Link to this
The recipe for peppercicles is about as Austintatious as anything I’ve heard of. Can hardly wait to try it! What’s next—pepper spampops?