iwna2015sum

Adalberto Ríos Lanz/age fotostock

INTERVAL WORLD Summer 2015 IntervalWorld.com

NEW MEXICO

GREEN CHILE SAUCE

For the most authentic

result, look for New

Mexico Hatch chiles. In a

pinch, go for poblano —

or jalapeño if you want

more kick.

2 cups green chiles

1 tablespoon olive oil

1/2 cup onion, chopped

1 clove garlic, minced

1 tablespoon flour

1/2 cup chicken or

vegetable stock

1/2 cup tomato, chopped

(fresh or canned)

3/4 teaspoon cumin

Salt to taste

12 large whole poblano chiles

1 pound crumbled

queso fresco

or shredded Monterey Jack

3 eggs, large

1/2 teaspoon salt

1 teaspoon baking powder

High-heat cooking oil for frying

1 cup flour

Roast the whole peppers, either

directly on a gas burner or under

the broiler, turning until every side

is blackened evenly. Place in a

sealed plastic bag for about 10

minutes, or until cool enough to

handle. Take out of the bag and

remove the charred skin.

Make one slice lengthwise and

carefully remove seeds and veins,

leaving the stem attached. Fill halfway

with cheese, close, and set aside.

For the batter, separate egg yolks

from the whites, and place whites

in a mixing bowl. Add salt and bak-

ing powder, then whip until stiff

peaks form. Mix in yolks to create

a soft, fluffy mixture.

Heat one-half inch of oil in a heavy-

bottomed frying pan until it ripples.

Dredge each pepper in the flour until

coated, dip in the egg mixture, and

place in pan. Turn until all sides are

browned. Remove and drain on

paper towel. Top with salsa or chile

sauce. Serves 6.

TOM YUM SOUP

The list of ingredients for Thailand’s treasured soup may look

intimidating, but most can be found in your grocery’s international

section or in Asian specialty food shops. The recipe is surprisingly

easy.

Roast and skin the chiles as in the chiles rellenos

recipe (above). Remove seeds, chop, and set

aside. Heat the oil in a skillet or Dutch oven, and

saute the onion until transparent. Add garlic and

cook a minute. Add flour, stirring for about 2 min-

utes. Slowly add the stock, stirring until smooth.

Add the chiles, tomatoes, cumin, and salt. Cover

and simmer for 30 minutes, stirring occasionally.

Add stock to reach desired consistency. Produces

approximately 3 cups of chile sauce.

4 cups water or broth (chicken or

vegetable)

2 stalks lemongrass

1-inch piece fresh galangal or

ginger, peeled and chopped

3 Kaffir lime leaves

2 limes, juiced

1 tablespoon fish sauce

5 medium mushrooms, sliced

2 bird’s eye chiles (or a milder

chile to taste)

2 tablespoons chile paste

(optional)

1 pound chicken or shrimp

(cooked) or tofu

2 green onions, chopped

1 handful cilantro, torn

Heat liquid to a boil. Bruise the stalks

of lemongrass with the side of a

knife and add to the pot, along with

the galangal and Kaffir lime leaves,

and simmer for 15 minutes. Strain

out the lemongrass, galangal, and

lime leaves. Add lime juice, fish

sauce, mushrooms, chiles, chile

paste, and protein. Simmer 15 min-

utes. Add green onions and cilantro,

stir, and serve. Serves 4.

CHILES RELLENOS

This Mexican favorite is typically

made with poblanos, but you

can also use New Mexico green

chiles or Anaheims.