Grand Marnier Ancho Chocolate Dessert Kabobs

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A purchased cake works well in this recipe and you don’t have to go to the trouble of baking one from scratch. You can substitute Kahlua or other coffee liqueur for the Grand Marnier, and you can use other fruits such as pineapple.

Ingredients

Grand Marnier Sauce

  • 8 ounce milk chocolate bar

  • 1 cup heavy cream

  • 1/4 cup Grand Marnier or other orange flavored liquor

  • 1 1/2 teaspoon ground ancho chile

The Fruit Kabobs

  • 1 medium ripe peach, peeled, cut into wedges

  • 1 sightly under ripe banana, cut into 1-inch cubes

  • 12 1-inch cubes angel food cake

  • Grated orange peel, fresh mint leaves for garnish

Instructions

Soak 4 wooden skewers in water for 30 minutes.

 

To make the sauce, break up the chocolate and melt it in a saucepan over very low heat. Add the cream, stir well, and remove from the heat. Add the Grand Marnier and chile and stir well.

Using two skewers together to prevent flopping, thread the peaches, bananas, and cake onto the skewers.

Grill the kabobs directly over medium heat until the cake is toasted, turning once.

To serve, remove the fruit and cake from the skewers and place on plates. Drizzle with chocolate sauce, and garnish with orange zest and mint leaves.

 

Grilled Mediterranean Potato Salad with Yogurt-Cayenne

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A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

Ingredients

Yogurt-Cayenne Dressing

  • 1/4 cup plain yogurt

  • 1 tablespoon Dijon mustard

  • 2 teaspoons cider vinegar

  • 1/4 teaspoon ground cayenne

  • Salt to taste

Grilled Mediterranean Potato Salad

  • 6 small red potatoes, diced into eighths

  • 1 small red onion, thickly sliced

  • 2 tablespoons olive oil

  • ½ cup chopped New Mexican green chile

  • 2 tablespoons chopped Italian parsley

  • 1/3 cup sliced stuffed green onions

Instructions

Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.

In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.

In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.

Grilled Artichokes Stuffed with Serrano Cilantro Aioli

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‘This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.’

Ingredients

lemon, rice wine vinegar, mayonnaise, cilantro, lime juice

Instructions

Venison Red Chili Stew

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‘Pork and beef are more commonly used, but venison is a tasty variation. If you want beans in your chili, you need to ask.’

Ingredients

ancho chile, venison, onion, garlic, beef broth

Instructions

When you order chili in New Mexico, you will be served a variation of this recipe. It is a recipe that has its roots in old Pueblo Indian cooking and is basically meat in a seasoned chile sauce. Pork and beef are more commonly used, but venison is a tasty variation. If you want beans in your chili, you need to ask.

  • 6 to 8 dried red New Mexican chiles

  • 1 ancho chile

  • 2 tablespoons vegetable oil

  • 2 pounds venison, cut into 1 1/2-inch cubes

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 3 cups beef broth

  • Salt to taste

Preheat the oven to 250 degrees F.

Place the chiles on a baking pan and toast them in oven for 15 minutes, or until fragrant, being careful not to let them burn. Remove the stems and seeds from the chiles and crumble them into a bowl. Cover them with hot water and let them steep 15 minutes. Drain and discard the water.

In a heavy skillet, heat the oil over medium heat, add the venison, and brown. Remove the meat and add the onion to the pan. Add more oil if necessary and saute until the onion begins to brown, 5 to 10 minutes. Add the garlic and cook for 1 to 2 minutes.

Place the chiles and the onion mixture in a blender or food processor. Add 1 cup of the broth and puree until smooth, adding more broth if necessary. Strain the mixture through a sieve.

In a large saucepan, combine the chile mixture, venison, and remaining broth. Bring to just below boiling, reduce the heat, and simmer until the meat is very tender and the sauce has thickened, about 1 to 1 ½ hours.

Ladle the chili into bowls and serve with a warmed flour tortilla.

Yield: 4 to 6 servings

Heat Scale: Medium

Poblano Pepper Rings

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Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?

Ingredients

  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne powder
  • 3 cups vegetable oil
  • 3 poblano chiles, roasted, peeled, seeds and stems removed, cut into 1/4-inch rings
  • 1 cup buttermilk

Instructions

Combine the flour, salt, pepper and cayenne and mix well. Transfer the mixture to a plate. Heat the oil in a large pan until it just begins to smoke, then lower the heat slightly. Take the poblano rings 4 at a time, dip them in the flour, shake off any excess, then dip them in the buttermilk and back into the flour. Drop them into the hot oil and fry until lightly browned. Repeat with the rest of the rings and then drain on paper towels. Serve them warm.

Yield: 4 to 6 servings

Heat Scale: Mild