Recipe: green chile hush puppies
It’s been quite a production these many days, cranking out cookies and confections for distribution. I’m nearly done and boy am I happy about that! The baking sheets and cooling racks are in heavy rotation and I won’t divulge the pounds of butter, sugar, eggs, flour, and chocolate I’ve plowed through in the past week. Thankfully, they’ve begun marching out of the house and into the hands of happy recipients.
chocolate chip cookies cooling
these went out tuesday afternoon
Tuesday was Kaweah’s birthday, but we had so much going on in Boulder that we didn’t get a chance to celebrate properly. So what better excuse than to host a giveaway in the pup’s honor? After all, she IS the official random number generator of this blog.
and official plush toy disembowler
It just so happens that my mentor, renowned landscape and nature photographer Michael Frye, has published his first ebook: Light and Land: Landscapes in the Digital Darkroom. In the book, Michael walks the reader through his digital post processing workflow in great detail on five of his stunning images. Michael uses Adobe Lightroom for his post proc, but the methods presented are applicable to any image processing software.
Now I’m sure some people are thinking that they don’t need a nature photography book because they shoot something other than nature. I cannot emphasize enough how much nature photography has influenced and improved my food photography, event photography, and well… photography in general. I can pretty much guarantee that Michael will teach you something you don’t know that will change the way you think about making a photograph. I spent one day with the gentleman in Yosemite and within the first hour he was challenging me to push my boundaries. Michael is an ideal instructor – methodical and clear, he never holds back from sharing his expertise, motivations, and inspirations.
So to celebrate the launch of Michael’s first ebook – I’m giving away three copies of Light and Land: Landscapes in the Digital Darkroom! The cool thing is this: even if you don’t win, it’s a mere $5 to purchase a copy of your own. Additionally, Michael has graciously agreed to provide a signed copy of his third book Digital Landscape Photography: In the Footsteps of Ansel Adams and the Great Masters to give away as well. Another gem of a book that I highly recommend.
FOUR BOOKS means FOUR WINNERS and here’s how you can enter:
1) Answer this question in the comments of this post: What special place would you most like to photograph?
2) One comment per person, please.
3) Comments will close Sunday, December 19th at NOON (MST).
4) Giveaway is open to everyone. All four prizes ship worldwide.
5) Winners will be selected at random by Kaweah and announced Monday, December 20th, 2010.
Full disclosure: Michael Frye Photography is providing use real butter with three copies of Light and Land and one copy of Digital Landscape Photography for the giveaway.
On to the recipe. You know how I moon over Hatch green chiles and hoard them when the harvest rolls around in late summer/early fall? This past summer we hit pay dirt and I bought many pounds of fresh Hatch chiles to roast and freeze myself. Well, when my in-laws were visiting in November, they brought us a cooler full of frozen roasted Hatch green chiles they had picked up for us around the harvest. Wow! But now I must inform you that my dear aunt ALSO purchased several gazillion pounds of roasted Hatch green chiles for us which are still residing in her freezer in New Mexico. That’s a lot of green chiles…
so let’s make hush puppies
mix up the dry ingredients
Well, it isn’t like we don’t know how to use up the chiles, but with such a surplus I am more inclined to experiment with new recipes. A long time ago when the Hatch green chile supply in my freezer was dwindling, I came across a recipe for green chile hush puppies. And I lost it. Can’t remember where I saw it even after hunting through every cookbook on my shelves. Luckily, the title tells you pretty much everything you need to know unlike “snickerdoodles”.
use buttermilk instead of milk
stir in the green chiles
You *can* use canned green chiles, just be warned that the flavor (if you can call it flavor) is very different from that of fresh or frozen roasted Hatch green chiles. At this time of year you will only find frozen green chiles. If you must have some now, I believe there are places online you can order them frozen and have them shipped to you. Just do a search on “green chiles new mexico”.
roll dough into balls
deep fry in oil
The hush puppies fry for a few minutes and then they are done. I usually fry a test particle to golden brown and then cut it open to make sure the dough is cooked through. Mine took about 3-4 minutes to achieve the golden outer crust. When they were cooked, I scooped them out and set them on a bunch of paper towels.
drain on paper towels
butter melts on a piping hot hush puppy
What can I say? It’s a hush puppy with green chiles. But anyone with a lick of sense will tell you that corn and green chiles were destined for one another. These are oddly satisfying sweet or savory. Jeremy prefers them plain or with butter. I like mine with honey. We both like them with a side of beer-battered fish tacos!
the hush puppies are best when still hot
Green Chile Hush Puppies
slightly modified from here
2 cups yellow corn meal
1 cup flour
1 tbsp sugar (optional – but I like sweet cornbread)
3/4 tsp salt
1/2 tsp black pepper, freshly ground
1 tsp baking powder
2/3 tsp baking soda
1 cup buttermilk
1 oz. bacon grease (I used vegetable oil because I’m chicken)
1 cup roasted green chiles, peeled, seeded, and diced
vegetable oil for deep frying
Combine the corn meal, flour, sugar, salt, black pepper, baking powder, and baking soda in a bowl until well-blended. Add the eggs, buttermilk, and oil (or bacon grease) and stir until just moistened. Stir in the green chiles. Roll or pinch balls of dough off (about golf ball size). Heat 3 inches of oil in a medium saucepan over medium-high heat until the oil temperature registers 350°F. Drop a tiny piece of dough into the oil and if it sizzles immediately, it’s ready. Fry a few hush puppies at a time, but don’t crowd the pan or the temperature will drop too much. When they turn golden on the outside (a few minutes like 3-4) remove the hush puppies from the oil and let drain on paper towels. Consume while hot and serve with butter and/or honey. Makes about 4 dozen (I made a half recipe, so yielded 2 dozen).