Kitchen Notes

Sweet Potato Wedges with Herbs and Chili Salt

How it is already November?! We just can’t believe how quickly time has flown--it feels like we were just enjoying the sunny days of summer, and now all our free time is occupied with Thanksgiving planning and holiday brainstorming.

This time of year always feels a bit hectic, right? So we’ve learned to rely heavily on a few super easy recipes to get us through the beginning of the week, when the idea of laboring over a stove just doesn’t track. We’re sharing one such recipe today: roasted sweet potato wedges.

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Turkey Gobbler Grilled Taco

Why not just skip the Thanksgiving meal and get right to the good stuff: leftovers. And the only thing better than the Thanksgiving Leftovers Sandwich? A taco. Grilled. With melted cheese. 

Grill tortilla 40 Seconds with butter

Sprinkle jack cheese over entire tortilla

Evenly spread cornbread stuffing over entire tortilla

Add carved turkey on one side of tortilla

Drizzle cranberry sauce over turkey

Add slaw on top of turkey

Sprinkle corn nuts over and fold directly in half

Fold that bad boy up and enjoy alongside a Holiday Margarita. 

Hosting a Tamalada

In some households, tamales are totems of the holiday season. The corn-based steamed cakes studded with filling and wrapped in corn husks are labor intensive, so they’re best undertaken with a bit of help. Our suggestion: throw a tamale party. Enlist friends and family to come over for a drink or two and put them to work, assembly-line style.

We’re fans of preparing a few different fillings for variety’s sake. We’ve made tamales with everything from red chili-soaked carnitas to green chili chicken. For vegetarians, try a traditional rajas tamale made with cheese and poblanos.

And no tamale party is complete without an army of hot sauces and condiments to doctor the finished product. Grab a copy of our Hot Sauce Field Guide for recipe inspiration to adorn your tamale bar.

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Chorizo Cornbread Stuffing

  • 8 cups of cornbread
  • 1 cup celery, diced
  • 3 cups White onion, diced
  • 1 cup Poblano, diced
  • 1 cup Jalapeno (diced and deseeded)
  • 1 cup Red Pepper(diced)
  • 1 tablespoon garlic, minced 
  • 4 cups diced chorizo 
  • 1.5 cups scallions, finely chopped
  • 1.5 cups cilantro, finely diced
  • ¼ cup sage, finely diced 
  • 1 tbsp of fresh thyme leaves
  • ½ cup olive oil
  • 1.5 tablespoon Smoky Chili Salt

Add oil to medium sized pot and place on high until oil starts to slightly smoke.

Add diced chorizo and cook for a few minutes until chorizo starts to brown.

Add the rest of the ingredients expect the cornbread, smoked chili salt and .5 cup of both cilantro and scallions. Sautee mixture until all vegetables are translucent (about 10 minutes).

Once mixture if cooked remove from heat and place in a large mixing bowl, take cornbread and crumble directly on to the vegetables and mix until cornbread has soaked up any moisture.

Once fully mixed, add the Smoky Chili Salt and remaining scallions and cilantro, and mix one more time.

Spiced Pumpkin Tacos

Here's the recipe for our farmer's market taco challenge from today... a spiced (and spicy!) roasted pumpkin taco with shaved duck prosciutto, herb slaw, tequila pickled chilies and creamy chipotle. We'll keep the recipe vague so you can rif on it easily but feel free to DM us on Instagram if you have questions!   

  • Corn tortillas, grilled with butter 
  • Herb Slaw (mess of herbs & greens dressed in citrussy vinaigrette)
  • Cubed & Roasted Pumpkin (~425 for ~30 or until slightly charred and cooked through)
  • Duck Prosciutto, very thinly sliced
  • Pickled Chilies (we pickled very fiery little wiri wiri chilis in @g4tequilas extra anejo and cider vinegar
  • Drizzle with some spicy, creamy sauce (such as chipotle spiked yogurt)
    Garnish with cilantro & scallions

Habanero Blackberry Bourbon

This slightly sweet and very spicy cocktail with apple cider and muddled blackberry is perfect for a fall afternoon. 

  • 2 fl oz bourbon 
  • 2 fl oz apple cider 
  • .5 fl oz habanero simple syrup (or plain simple if you want to skip the spice)
  • .5 oz fresh lemon juice
  • 4 blackberries 
  • orange twist 

Combine bourbon, cider, simple syrup and lemon in a shaker and stir with ice. 

In a mason jar or high ball, muddle blackberries. 

Add ice and strain bourbon mixture. 

Garnish with orange twist. 

Mexicue Smoky Margarita

This smoky spin on a classic margarita hits the smoky, sweet, spicy sweet-spot. 

  • 1 oz tequila 
  • 1 oz mezcal 
  • 2 oz fresh squeezed lime juice
  • 1 oz chili simple syrup
  • 2-3 dashes mole bitters

Rim glasses with chili salt if that rocks your socks. 

Add tequila, mezcal, lime juice, simply syrup and bitters to a shaker filled with ice. 

Shake well and strain into rocks glass with fresh ice. 

Garnish with lime wedge. 

Green Chili Queso Mac & Cheese

With Fall upon us and restaurants not fully open, we thought we would make it even easier to enjoy our infamous Green Chili Queso Mac & Cheese.  The key is folding in fresh warm salsa verde which adds a layer of bold flavor and spice to the creamy Mac & Cheese. 

  • 3 tablespoons butter
  • 2 tablespoons flour 
  • 2 cups milk, warm 
  • 2 cups salsa verde, warm 
  • 1 lb dried pasta (we like small interesting shapes but anything will do)
  • 3 cups jack cheese
  • 3 cups white cheddar cheese
  • 1/2 cup grated cotija cheese (plus more to garnish)
  • pickled chilies for garnish 

Warm milk and salsa verde together in a small sauce pan.

Melt butter over medium heat in a large sauce pan until just starting to brown. Add flour and whisk vigorously. Cook for a minute or two until well combined and starting to get more color. 

One cup at a time, start adding the milk & salsa verde combo. After the first cup, the mixture will tighten up and then loosen as you add more and more.

After all the liquid has been added, start slowly adding the cheeses and continuing to stir so they are fully incorporated into the sauce. Continue cooking until the sauce reduces to a nice, thick queso consistency. Keep warm over very low heat. 

Cook pasta according to package instructions until al dente. Add to the queso sauce. If you want you can torch or broil in a cast iron skillet or dutch oven to brown the top, but it's perfectly fine without that... we almost prefer the extra creaminess. 

Garnish with additional cotija and pickled chilies. 

Quick Pickled Veggies

This is the season for fermenting garden veggies. Properly fermenting is long and slightly tricky but worth it. A much easier process is a “quick pickle” which we do this all the time at home and at the restaurant.

These are quick pickled daikon radishes with coriander seeds we let sit in hot rice wine vinegar, salt & a bit of sugar for a Korean BBQ feast last weeken

You can follow the same recipe / process for any thinly sliced vegetables (a mandolin is great for getting consistent thin slices). 

  • 1 cup rice wine vinegar (or another vinegar you like or have available) 
  • 1 teaspoon sugar
  • 1 tablespoon salt 
  • Small bowl of thinly sliced veggies - about a cup or two

You can heat the vinegar and dissolve the sugar and salt, and then pour it over the veggies. Or if you want to speed things up even more, just whisk the vinegar and sugar/salt like a madman and it will mostly dissolve. Let the veggies sit for an hour or two and you're in business. Store in the fridge.