Green Chile Pasta with Grilled Salmon Fillet

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Any pasta can be used with this recipe. We suggest Farfalle or Ziti.

Ingredients

  • 2 tablespoons butter (or margarine)
  • 2 tablespoons flour
  • ½ cup cream or milk
  • 1 ½ cups chicken broth
  • ½ cup Austin Spice Company Green Chile Salsa
  • ½ cup finely shredded Parmesan cheese
  • 6 cups cooked pasta of choice (we like farfalle or ziti)
  • 2 grilled salmon fillets

Instructions

Melt butter over medium heat. Sprinkle flour over butter and stir into a smooth paste. Add the milk and chicken broth. Heat until bubbly and thickened. Stir in Green Chile Salsa, then remove from heat. Stir in Parmesan cheese and pasta.. Serve with grilled salmon. (You can add the salmon to the pasta if you wish.)

Santa Fe Serrano Dressing

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It is necessary to make small batches of this dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won’t last that long anyway. We have found that using Champagne vinegar adds zest without the harshness associated with other types of vinegars. For a tasty and unusual touch, serve the dressing over cooked chilled vegetables, such as fresh asparagus or artichokes.

Ingredients

  • 1 ripe avocado, peeled, seed removed, and cut into quarters

  • 2 tablespoons Champagne vinegar

  • 1/4 cup water

  • 1/2 cup unflavored low-fat yogurt or sour cream

  • 2 tablespoons cilantro

  • 1/4 teaspoon salt

  • 1 teaspoon sugar

  • 1 clove garlic

  • 1 fresh serrano chile, seeds and stem removed

Instructions

Place all of the ingredients in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Use as soon as possible; store, covered tightly in the refrigerator until ready to use.

Caribbean Sun-of-a Beach Hot Pepper Sauce

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If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers. This will last up to eight weeks in the refrigerator.

Ingredients

Instructions

Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.

Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.

Creamy Jalapeño Dressing

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The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.

Ingredients

  • 1 small bunch parsley, washed and drained

  • 1 bunch watercress, washed and drained

  • 1/2 cup canola oil

  • 1/2 cup olive oil

  • 1 clove garlic

  • 1/3 cup tarragon vinegar

  • 2 jalapeño or serrano chiles, seeds and stems removed

  • 2 shallots, cut in fourths

  • 2 teaspoons dry mustard

  • 1 tablespoon horseradish

  • 1 teaspoon soy sauce

  • 1/4 cup plain yogurt

Instructions

Combine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.

Caribbean Sun-of-a Beach Hot Pepper Sauce

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This will last up to eight weeks in the refrigerator.

Ingredients

white onion, garlic, cider vinegar, lime or lemon juice, papaya

Instructions

If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers.

  • 1/2 pound red habanero chiles, seeds and stems removed

  • 1 white onion, chopped

  • 2 cloves garlic, chopped

  • 1/2 cup cider vinegar

  • 1/2 cup lime juice (or lemon juice)

  • 2 tablespoons water

  • 1 medium papaya, boiled until tender, peeled, seeded, and finely chopped

  • 1 tomato, finely chopped

  • 1 teaspoon thyme

  • 1 teaspoon basil

  • 1/2 teaspoon ground nutmeg

  • 2 tablespoons dry mustard

  • 1/2 teaspoon turmeric

Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.

Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.

Yield: 3 to 4 cups

Heat Scale: Hot