Tag Archives: rice


Nearly four years ago I posted a recipe for quick and easy shrimp Creole.  Actually, the real deal doesn’t take that much effort, so I thought another recipe might be in order. The stimulus was my discovery of a bag of shrimp in the freezer. In our de-cluttering effort we are trying to clean out a small chest freezer we keep in the garage. Some decisions of what to get rid of were easy. Down at the bottom of the chest I found dates that went back years (No “Best to use by” labels here.) The shrimp were near the top and represented a fairly recent purchase, so they were moved to the freezer in the house to be used soon. Shrimp creole seemed like the easiest solution. Of course, the star of the dish is shrimp, but it couldn’t be Creole without the so-called Cajun Trinity – onions, celery, and green bell pepper. Those three vegetables are the base for so many Louisiana dishes including gumbo, jambalaya,  and etouffée.  In South Louisiana, many recipes call for Creole tomatoes, which are big, flavorful, and juicy. Large fresh tomatoes of other varieties are a good substitute, but in winter, canned tomatoes will have to do. If you’re using canned tomatoes, use a large can (28 ounces) of whole tomatoes, well drained and crushed in your hands before you add them to the sauce. As to spiciness, some in our household are extremely sensitive to hot chiles, so the seasoning in this version is fairly mild, but you should feel free to spice up your batch as much as you like. Most importantly, enjoy the fruits of your labor.



Shrimp Creole


  • 2 tablespoons vegetable oil
  • 1 medium onion, peeled and chopped coarsely
  • 1 rib celery, chopped coarsely
  • 1 green bell pepper, seeded and chopped coarsely
  • 3 large, ripe tomatoes, blanched, peeled,  seeded, and coarsely chopped
  • 3 cloves garlic, minced
  • 2 cups fish stock
  • 1 8 ounce can tomato sauce
  • 1 sprig thyme
  • 1 bay leaf
  • 2 teaspoons dried basil
  • salt and pepper to taste
  • ½ teaspoon cayenne pepper (adjust according to taste)
  • dash Tabasco sauce (adjust according to taste)
  • 2 teaspoons sugar
  • juice of ½ lemon
  • 2 pounds extra large (16-20/pound) shrimp, deveined, peeled, and tails removed
  • ½ cup chopped Italian parsley (more or less)
  • cooked rice


  1. Heat the oil in a large, heavy-bottomed pot over a medium flame. Add the onions,, stir, and cover to sweat the onions – about 5 minutes –  until the onions are translucent. Do not let them brown. Add the celery and bell pepper. Stir and cook for about 5 minutes until the vegetables are wilted.
  2. Add the garlic, fish stock, tomato sauce, thyme, bay leaf and basil. Simmer for 15 minutes, stirring frequently. Adjust seasoning to taste with salt, pepper, cayenne, and Tabasco. Add sugar and lemon juice. Add more salt if needed.
  3. At this point, you may cool the sauce and refrigerate for later use. The flavor improves overnight, but you probably shouldn’t try to hold it much longer.
  4. When you are ready to serve, prepare a batch of cooked rice according to your usual method. Return the sauce to a heavy pot and bring to a low boil. Add the raw shrimp and return to the boil for about 5 minutes until the shrimp have turned pink and they have lost their translucence.
  5. Ladle into large soup bowls over a mound of hot, cooked rice, garnish with parsley, and serve immediately. Have more Tabasco available for those who like their shrimp Creole spicier. Should serve 4 to 6.


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The Anasazi were a native people who lived in the Four Corners area of the United States – New Mexico, Colorado, Utah, and Arizona. What they called themselves is unknown, but archaeologists working in the area called them “the Anasazi” from a Navajo word which means “the ancient ones” or “the ancient enemy”. The modern Pueblo Indians, who live in villages throughout the Rio Grande Basin are thought to be the descendents of the Anasazi who abandoned their native homeland during a prolonged drought in order to be closer to a more reliable water source near the largest river in the region. The Pueblo Indians don’t like the name, Anasazi, for obvious reasons, but it has stuck.

The Anasazi began their civilization at least hundreds if not thousands of years BCE, living in pit houses, but they advanced rapidly to live in sophisticated multi-story stone apartments situated in secure areas like mesa tops and huge hollows in stone cliffs There they could pull up ladders leading to the valley floor and ride out sieges from marauding enemies.  When they finally abandoned their homelands in the 1400s, they had built amazing structures like Cliff Palace in what is now Mesa Verde National Park in Colorado, the White House in present-day Cañon de Chelly National Park in Arizona, and what may be the most sophisticated population center of all, Chaco Canyon in New Mexico, with advanced astronomical observatories, and a web of roads and trails leading in all directions, suggesting that the place may have been the commercial or religious center for the entire region.

Today, there are only a few remaining structural links to the ancient people: Taos Pueblo in northern New Mexico, the ruined Pecos Pueblo that I wrote about a while back, other ruins scattered around the Four Corners, and much more modest communities in the existing pueblos.

All of that is a long-winded introduction to Anasazi beans and how they got their name.  The traditional story is that a sealed jar of beans was discovered by archaeologists digging in the ruins of the Cliff Palace. The beans were spotted red and white, unlike any other beans the scientists had seen. To their surprise the beans sprouted, and were subsequently propagated. This story has its detractors who say that beans lose their ability to sprout after 50 years or so. They think that while the beans may have been discovered in the clay pot they could have not germinated, but  they were identical to beans that had continued to be cultivated in the region. Of course, there have been multiple interpolations of the two stores, so we really don’t know the truth. Nevertheless the name, Anasazi beans, was given to the beans and it has stuck ever since.

For a time, the beans were raised commercially only in Colorado, but now they are raised in many places, probably because of their unusual coloration and because of their distinctive, some say sweet, taste.

We bought a big supply of Anasazi beans at a farm stand, so I decided to make a variation on the Louisiana classic, red beans and rice. I know that late summer is way too hot to be making beans and rice, but I had the beans, so why not.


Anasazi Beans and Rice


  • 2 cups Anasazi beans
  • water
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 closes garlic, minced
  • 4 cups chicken stock
  • 1 stalk celery, diced
  • 1 green bell pepper, diced
  • 6 ounces ham slices, cut into ½ inch squares
  • 8 ounces link sausage, Andouille, bratwurst, or your choice, cubed
  • 1 tablespoon dried Mexican oregano, crumbled between your hands
  • 1 teaspoon ground cumin
  • salt and pepper
  • 8 cups cooked rice
  • chopped scallions for garnish
  • Louisiana hot sauce (optional)


  1. Pick over the beans carefully for small stones and shriveled beans. In a large pot, cover the beans with water to at least 2 inches depth. Soak overnight.
  2. In a large, heavy-bottomed pot, heat the oil over medium heat. Add the onions and cover to sweat for 5 minutes until they are translucent but not browned.
  3. Stir in the garlic, chicken stock, celery, bell pepper,  ham pieces, cubed sausage, oregano, and cumin. Bring to the boil, and then cover and reduce the heat to the simmer.
  4. Cook the beans until they are tender, 2 to 4 hours.
  5. Uncover and raise the temperature to a slow boil in order to reduce the liquid until it is thickened to your taste. Adjust seasoning with salt and pepper.
  6. Place a cup of cooked rice in each serving bowl. Ladle on the cooked beans. Serve with optional chopped scallions and hot sauce.


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Visitors to Santa Fe usually think of it as a visual place: the clouds and mesas that so enchanted Georgia O’Keeffe, the ancient adobe buildings around the Plaza, and the color of a fiesta. There are also sounds: the quiet of a December snow, crashing thunderstorms in the middle of summer, and the calls of geese and cranes flying overhead in the spring and fall. But Santa Fe is every bit a place of wonderful smells: lilacs pushing over an adobe wall in the springtime, the smell of a winter’s piñon fire burning in a fireplace near the Plaza. This time of year, the smell is of green chiles roasting. It is a fragrance like no other, and once you experience it, you never forget it.

Chiles have been growing during the hot summer throughout the state. Perhaps the most famous chile crop comes from Hatch,, but there are also bountiful sources in Chimayó and Socorro along with many a back yard.

All sorts of chiles at the farmers market


When the chiles are ready for harvest, they are loaded into big gunny sacks and taken by truck all over the state. In Santa Fe, growers set up stalls throughout the city where they roast the green chiles on the spot in a revolving metal mesh drum over a blazing butane flame. The tough outer coat of the chiles is charred in the process so that it can be peeled off in preparation for cooking. The roasting creates a pungent, unmistakable smell that fills the air.

The farmers market also boasts chile roasters who make the festive environment even more vibrant.

Chile roasting at the farmers market

The spin of the chile roaster

The buyer can get a whole gunny sack full of roasted chiles or even a small plastic bag. Then the task is to take them home, peel off the charred skin, and either cook or freeze them for the winter ahead.

If you don’t need a green chile supply for the whole winter, you can even do them yourself on the barbecue or, better yet, on a special device made of metal screen and designed to sit over a gas flame. The device is indispensable for the Santa Fe cook. One can be ordered from the Santa Fe Cooking School.

Chile roasting pan

Roasting chiles

Roasted chiles resting in plastic bag before peeling

Green chiles wind up in just about every Santa Fe dish you can think of, including ice cream, but probably the most popular dishes are green chile stew, green chile cheeseburger, and my favorite, chiles rellenos.

Making a chile relleno is an act of love  because the preparation takes a lot of steps, and the chiles have to be eaten immediately. A leftover chile relleno is a soggy shadow of its former self. Still, they are worth the effort, especially when they are covered with a fresh salsa roja.  Here’s how you do it.

Roasted chiles peeled and ready for batter

Cheese pieces and chiles ready for stuffing


Chiles Rellenos


  • 6 to 12 Anaheim or New Mexico chiles
  • Monterey jack cheese, one ½x½x4 inch piece of cheese for each chile
  • 2 eggs, separated
  • 2/3 cup milk
  • 2/3 cup flour
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • all-purpose flour for dredging chiles
  • peanut oil for deep-frying

Two parts of batter before combining

Coating the chiles with batter


  • Purchase roasted chiles or roast your own on a chile roasting pan over a high flame, a very hot barbecue grill, or in the oven under the drill. Turn frequently until all sides of all chiles are heavily charred.
  • Immediately place the chiles in a plastic bag and allow to cool. Then remove the chiles from the bag, and under running water peel the charred skin carefully so as not to tear the flesh of the chiles.
  • Cut off the stems of the chiles, pull out the seeds and inner membranes using your fingers. Rinse out the chiles to remove any loose seeds.
  • Gently stuff each chile with one of the pieces of cheese and set aside on paper towels.
  • In the meantime, prepare the batter by combining egg yolks, milk, flour, salt and vegetable oil using a rotary egg beater. Let the mixture blend for  30 minutes while you whip the egg whites until they form stiff peaks.
  • Gently fold the yolk and milk mixture into the whipped egg whites until well combined.
  • Dredge each prepared chile into flour. Then dip the chiles individually into the combined batter.
  • While preparing the chiles, pour enough peanut oil into a deep-sided heavy pot (A cast iron skillet works well) and heat to 375°F.
  • One at a time, place the batter-coated chiles into the hot oil. Cook no more than two at a time. Otherwise the chiles may stick together.
  • Turn the chiles when well browned on the bottom and finish frying the other side. Remove from the hot oil and drain on layers of paper towels.
  • Keep the finished chiles on a plate in an oven heated to 200°F until all of the chiles are fried. Serve immediately. Otherwise they may get soggy.

Testing oil temperature with a cube of bread

Chiles rellenos frying

Quick Salsa Roja


  • 1 14.5ounce can, diced tomatoes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon dry Mexican oregano, crumbled
  • ½ teaspoon ground cumin
  • 1½ teaspoons ground red chiles (amount and heat according to your taste)
  • salt and pepper to taste


  • In a blender, purée the canned tomatoes, including their juice
  • Transfer the puréed tomato to a small saucepan over low heat. Bring to the simmer
  • Stir in the remaining ingredients until completely combined. Simmer for an additional 10 minutes

Finished chiles rellenos ready to serve


  • Place two or three warm chiles rellenos on each plate
  • Top with a generous serving of the salsa
  • Add rice and/or beans (refried or other) if you desire.

Chiles rellenos with rice and fresh pear with green chile raspberry preserves and almonds

I finished the meal with rice and a fresh pear-half filled with green chile flavored raspberry preserves (no kidding) and blanched almonds.


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