Sunday, August 19, 2012

Menu Sunday: Hatchtastic Edition

#HATCH Burger Prep!

Are your GI tracts prepped and ready for all the chile goodness comin' atch-a, Hatch-a Style?

I surely hope the answer is a resounding "por supuesto!" because this week, in honor of Hatch season, we were eyeball-deep in Hatch*.  

And it was glorious. 

Hatch Burgers w/ Hatch Roasted Potatoes & Grilled Squash
#Hatch Burgers & #Hatch Roasted New Potatoes w/ Grilled Squash #HatchFest
E has perfected one, "from scratch" meal, which he makes with great enthusiasm quite often: hamburgers with roasted potatoes and grilled veggies.  Simple, but oh-so-good.  This week, to his normal burger "recipe" {96% lean ground beef + a few glugs of Stubbs Hickory Bourbon BBQ sauce}, he added 2 {chopped} roasted Hatches.  He also added one {chopped} roasted Hatch to the new potatoes before roasting them {boil for 10 minutes first, toss with EVOO and seasoning salt, and then roast for 20 minutes at 450}.  The squash is simply cut long ways, brushed with EVOO, sprinkled with seasoning salt, and placed directly on the grill until tender. 

Hatch Pesto & Corn Relish w/ Whole Wheat Linguine & Grilled Chicken
pesto recipe adapted from Chowhound
#Hatch Pesto...BOOM
Whole Wheat Linguine with #Hatch Pesto, Corn Relish & Chicken #wfd
One of the recipe cards I spied at Central Market inspired this recipe... as did a jar of Hatch Sweet Corn Relish I picked up.  Pesto Modifications: I used toasted walnuts instead of pine nuts.  Recipe: 16oz of whole wheat linguine {prepared} tossed with 1.5 c. pesto {thin with up to 1/3 c. reserved pasta water} and 1 c. corn relish.  Top with grilled chicken {4 chicken breasts}.  Serves 6-8. 

Tomato Tart
courtesy of Cooking Light
1.5 hours and a gazillion "fixes" later...THE MOMENT OF TRUTH

Roasted Garbanzo, Hatch, Tomato, & Corn Salad w/ Tangy Chicken
salad inspired by How Sweet It Is
Roasted Chickpea, Tomato, Corn & #Hatch Salad w/ Parmesan Greek Chicken #wfd
Sooooooo delicious!  I saved half the salad portion for the following tortellini recipe.  Salad Modifications: I used Hatches instead of poblanos {obvs} and one shallot instead of red onion.  I omitted the avocado, cheese, herbs, and dressing completely.  Chicken: I topped the salad with that Pinterest chicken that is all over the damn place.  I used 2 thin chicken cutlets + the yogurt {the pin says Greek yogurt / original recipe is mayo... I used Greek yogurt} mixture cut in half. 

Tortellini w/ Leftover Roasted Salad + Chopped Heirlooms
Leftovers, Redefined: Roasted Garbanzo, Tomato & #Hatch Salad w/ Tortellini & Chopped Heirlooms
The title pretty much says it all... Made some tortellini and tossed it with the leftover salad and some chopped heirloom tomatoes.  Pretty good for a 10 minute meal! 

Hatch Pesto Chicken Pizza
#Hatch Pesto Chicken Pizza #wfd
Friday Pizza Night: Hatch Style.  Leftover pesto + Grilled Chicken + Monterrey Jack cheese on a store-bought pizza crust = Good Times. 

No-Knead Oatmeal Toasting Bread
courtesy of Alexandra's Kitchen
Wild & Crazy Friday Night... of bread baking. #baller
Is there anything better than fresh bread baking in your oven?  And is there anything more cliche than gloating about fresh bread?  Nope.  And nope. 

Hatch Mac-n-Cheese
courtesy of The Waspy Redhead
This recipe is nothing short of perfection.  I use a few more chiles than Elizabeth and less flour {2-3 T. instead of a whole cup for the roux} and usually add a bit of Panko + chopped chiles on top, but, really, there's just not much room for improvement.  This might be my Death Row Meal.  Like, a whole pan of it.  

Tune in next Sunday for even more Hatch-Fabulous-Fun! 

*If - horror of horrors! - Hatch chiles are not available in your area, all of these recipes can be made with roasted poblano or Anaheim peppers.  You can also often find canned Hatches in the ethnic food aisle of your local grocer.


  1. Thanks for the mention and so tickled to hear this recipe has become a fav of yours. I'm headed to Central Market as soon as I get off work tonight to score some Hatches.

    I just linked back to your blog from mine for these great recipes.

  2. The two Sprinkles cupcakes sitting on the table in the first it.

  3. The New York Times has a tomato and goat cheese tart recipe this week. I cheated and used refrigerated pie dough, and I added olives, and it was great!

  4. This is amazing! My mom grew up right outside of Hatch, so we are complete addicts! We always joke that everything is better with green chile! I don't completely believe that, but I certainly love it on or in most things including, but in now way limited to: cheeseburgers and chicken sandwiches, mixed in scrambled eggs and quiche, baked with cheese and refried beans on corn chips, on top of cream cheese as a spread for crackers, and definitely baked in enchiladas and chicken spaghetti! My hubs even likes a NM Green Chile beer... I'm going to have to try some of your recipes though, because they are new to me!


happy little comments!