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Recipe: blue cornmeal-crusted green chiles

On the way into the house the other day, Jeremy and I paused to admire a salsify puffball in our yard. It’s a weed. People always call them giant dandelions, but they are salsify. I like the weeds that grow in my yard. Sometimes I think people worry so much about things they want, things they don’t have, that they overlook those wonderful, simple gifts that are right under their noses.

a gift

My freezer is no different. In the heat of summer, that door opens and closes – a parade of liquids marching in and frozen treats marching out. Every time I have to make room for a new batch of frozens, I engage in the nontrivial task of rearranging the contents of the freezer. Sometimes I’ll delve into the depths of the freezer and unearth (read: rediscover) amazing finds. Delightful little gems… This week?

roasted hatch green chiles

topped, skinned, deseeded

I covet these green chiles. Each October the state of New Mexico goes gangbusters with the chile harvest. Yeah yeah, I’ve seen peppers roasting at farmer’s markets in California and in Colorado, but with the exception of Pagosa Springs, they were roasting Anaheims and Poblanos, NOT Hatch green chiles, and there is a difference. My aunt lives near Santa Fe and scores me several bags each year. I usually break into one bag immediately and then squirrel the rest away. It isn’t until summer when I realize that October is not that far off and I’d better make some headway into these green chiles so I can make room for MORE come autumn.

dredge in blue cornmeal

pan fry

**Jump for more butter**

Recipe: tuna ceviche

You still have until midnight tonight (Mountain Daylight Time) to leave a comment on the Food and Light recap post and possibly win a most excellent swag bag from CHEFS catalog! So get crackin’!

We’re technically only two weeks into official summer and I feel as if my face is smashed up against the glass. There is an urgency to cramming as much as possible into the summer months because that weather, that light, that “free time” is so fleeting. It’s not terribly unlike the alpine wildflowers who until recently were buried under feet of snow. With a fast melt off and warm up, the wildflowers are going gangbusters. Just a quick walk through the hood is evidence of that.

the colorado state flower (blue columbine)

wild rose

indian paintbrush (for diane!)

This is the most beautiful time of year here in Colorado. That’s saying a lot because Colorado is pretty spanking gorgeous any time! Even yesterday evening when pissing rain, hail, and brilliant bolts of lightning came crashing down around our house – it was awesomely beautiful the way only Nature can be. The big question on my mind was if there would be fireworks. Our little town puts on an impressive display each year over the reservoir. It’s a small affair compared to the ginormous fireworks extravaganzas we caught at Pasadena’s Rose Bowl, but this setting appeals to me more. But it was foggy, rainy, and there was still lightning at 8:30. We sat in the car on a pullout by the side of the reservoir waiting. Mountain weather changes quickly. And so it was last night at 9pm that the fog rose, the rain stopped and the lightning moved south. I love me some fireworks.

The generally busy schedule of summer means we are keeping things simple in the kitchen. I honestly believe if it weren’t for this blog, I’d just eat watermelon all summer long. You may laugh, but it’s been known to happen in the past… However, raw is what I love during this time of year. So why not ceviche?

tuna, avocado, capers, red onion, green onion, cilantro, lime, garlic, jalapeno

dice the tuna into little ruby-colored gems

**Jump for more butter**

Recipe: thai cucumber salad

The longest day of the year in the Northern Hemisphere is coated in yellow over here. Every morning for the past couple of days and for the next two weeks, we will wake to a light dusting of pine pollen around our house. My morning ritual includes claritin, a nasal steroid spray, and allergy eye drops. So far so good.

But as most of you know, I straddle two seasons at any given time because Boulder is always warmer (nay, hotter!). So last week when I attended and photographed the grand opening for my friend’s awesome new restaurant Pica’s Boulder (5360 Arapahoe), it was hot. Not only was it hot, but the mosquitoes found me and loved my ankles to itty bitty bits, or bites. However, the hanger steak tacos were so absolutely worth it. Bite for bite, you know.

chef andy, chef trent

skewered amazing tantalizing shrimp

“you want some fire?”

temptation

Pica’s Boulder is open, kids. Head on down there to try their fabulous food, support a local business, and perhaps catch some World Cup action on the television. Authentic Mexican food has finally arrived in Boulder. Let’s show Pica’s some love.

And speaking of love… my world is blooming at last. Colorado’s high country will light up with colorful waves of wildflowers washing higher into the mountains as summer wears on. We like it. We like it very much.

the aspen leaves are getting bigger

snowfields give way to green alpine plants

alpine lakes paint their own watercolors

wild strawberry blossoms

western wallflower

Hot weather and the upcoming Food and Light workshop mean I need cooking to be simple, fast, and of low thermal consumption. I am a fool for pickles and I am especially so for Asian pickled vegetables.

rice wine vinegar, sugar, and salt

rough peeling cucumbers

I used to frequent Min’s Kitchen during my Southern California days. It is popular with the NASA JPL lunch crowd and the owner is a darling little woman who always greeted me and my friend, Squid (that’s not her real name – it’s a term of endearment), with such warmth. Once we sat down, they always brought a small dish with a pickled cucumber salad. Pickles always come in small dishes. Why is that? I could eat pickles until my stomach aches (and I have).

scrape out the insides

slice thin

**Jump for more butter**