PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
Get ‘em while they’re hot! Hatch chiles are coming into season and the entire state of New Mexico smells gloriously of roasting peppers right now. I am from the Southwest and have spent a lot of time in The Land of Enchantment, and I can tell you that these chiles are magical, not just because they are rare, but because they taste unlike any other. Hatch chiles are wondrously sweet, bitter, and earthy. Burning their flesh until charred and peeling the skin yields incredibly mild flesh that can be used in just about any savory (and yes, even sweet) recipe. Pork posole is my personal favorite use for Hatch chiles, and I adore them cooked with onion, tomatillos, and broth for the ubiquitous New Mexican green chile sauce. One of my most popular supper club dishes is Hatch chiles stuffed with queso fresco and topped with tangerine salad. Do yourself a favor: order a very large shipment and freeze what you don’t use immediately!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.