We met at Angelica's house and she picked a Hatch green chile pepper theme!
Mary started us off with refreshing mules. Not everyone is capable of preparing a mule. I recently encountered a bartender at a United Club that had no idea. Apparently the trick in their recipe is bitters and he did not know the correct amount. Also... is it a mule if not served in a copper mug? Hmm.
Mary's Mule:
Fresh mint
Fresh lime slices/wedges
Ginger Beer (Diet Ginger Ale is a huge calorie saver but keeps the ginger flavor!)
Vodka
Break up a few mint leaves in a mule mug, squeeze in fresh lime
juice, add 1 shot (or more!) of vodka to mule mug then top off with the
ginger beer. Add plenty of ice as it is best enjoyed very cold.
Avocado Salsa by Michelle was our appetizer. I love a salsa that includes corn. It adds a nice crunch and sweetness. She served it with fancy blue tortilla chips. Probably from Sprouts.
Our side dishes were rice and charro beans by Tonya. The beans had a great flavor and reminded me of those stewed for hours and served at Mexican restaurants. I always order charro beans over refried.
Chicken with hatch chile chimichurri was our main dish and a group effort to prepare! Fortunately the chiles were already charred and we only had to roast the tomatillos. Once the chimichurri sauce is complete the rest of the dish is simply grilling the chicken.
I was emailed an apple crisp recipe by one of my favorite food bloggers, I Am Baker, and it was her recipe for Apple crisp that I used. I had originally thought of making a New Mexico apple pie that included pepper jam but then I thought what if the jam ruins hours worth of effort of making a homemade pie crust and peeling and coring a dozen apples. No thank you. That is not a risk I am willing to take as food is not a game, and dessert is especially NO JOKE. This recipe is special in that it has a layer of crisp on both the top and bottom. YUM.
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