Pork and Hatch Green Chili

Courtesy of chef Tim Love

Ingredients

- 1 1/2 pounds ground pork
- 3 tablespoons blackening spice
- 1 tablespoon cumin, ground
- 3/8 teaspoon nutmeg, ground
- 1/2 cup vegetable oil
- 1 1/2 (6 inch) tortillas
- 1 teaspoon oregano leaves, dried
- 2 1/2 cups yellow onions, diced
- 2 cups green bell peppers, chopped
- 1 1/4 cups green chile peppers, roasted and diced with juices
- 1/4 cup fresh jalapeno peppers, minced
- 1 1/2 teaspoon fresh garlic, minced
- 1/3 cup all-purpose flour
- 5 cups chicken stock

Blackening Spice [Mix all ingredients, well]
- 2 tablespoon black pepper
- 2 tablespoon Guajillo chile powder
- 2 teaspoons kosher salt
- 2 tablespoon sugar
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon cumin

Directions

1) Combine 1 tablespoon plus 1 teaspoon of the blackening spice, ½ teaspoon of the cumin, and 1/8 teaspoon of the nutmeg.

2) Sprinkle the pork evenly with this mixture, and mix by hand until thoroughly combined.

3) Heat the oil in a heavy 4 quart pot over high heat.

4) Add the meat and, stirring as necessary, cook just until browned.

5) Remove the meat with a slotted spoon, getting as many of the tiny pieces out as possible, and set aside.

6) In the same oil, fry the tortillas over high heat until browned and very crisp, and then drain on paper towels.

7) Combine the remaining blackening spice, cumin, nutmeg, and the oregano in a small bowl, and then add to the hot oil.

8) Cook the seasonings over high heat, stirring constantly, until they roast, about 10 to 15 seconds.

9) Add 1 1/2 cups of the onions, and cook, stirring constantly and scraping the pan bottom well, for 10 to 15 seconds.

10) Stir in 1 cup of the bell peppers, 1/2 cup of the green chilies, and 2 tablespoons of the jalapeno peppers.

11) Cook for 8 minutes, stirring fairly often, constantly toward the end of cooking time, and scraping the pan bottom well each time.

12) Stir in the garlic, cook, and stir a few seconds.

13) Add the flour, stirring until well blended and scraping the pan bottom clean, and cook for 2 - 3 minutes, stirring and scraping almost constantly to make sure the mixture doesn't scorch.

14) Add 1 cup of the stock, scraping the pan bottom until all the browned bits are dissolved, and then add the remaining 4 cups of stock.

15) Stir until well blended, and scrape the pan bottom clean again. Continue cooking over high heat, stirring occasionally.

16) Meanwhile, remove 1 cup of the stock from this mixture, and place in a food processor.

17) Crumble the fried tortillas, add them to the processor, and process until the tortillas are finely chopped, about 30 to 45 seconds.

18) Stir the tortilla mixture into the cooking stock mixture.

19) Stir in the remaining onions and bell peppers, and then add the meat, stirring well.

20) Bring the mixture to a boil, stirring occasionally, then reduce the heat and simmer, stirring and scraping fairly often (be careful not to let the mixture scorch) for 50 minutes.

21) Stir in the remaining green chilies and jalapeno peppers, and simmer and stir for 15 minutes.

22) Skim off any oil from the surface, and serve immediately. Use water to thin if necessary, or when reheating.

Roast Corn Avocado Relish

Courtesy of chef Tim Love

Ingredients

- 4 ears Queen Anne’s corn, roasted

- 6 avocados, diced

- 1 red pepper, diced

- 2 jalapeños, diced

- 1/2 red onion, diced

- 2 lemons, juiced

- 1 tablespoons olive oil

- 1 tablespoon kosher salt

- 1 bunch cilantro, chopped

Directions

1) Roast corn over hot grill.

2) Cut corn off of cob and mix with remaining ingredients.

Braised Wild Boar Ribs with Lonesome Dove BBQ Sauce

Courtesy of chef Tim Love

Ingredients

- 2 racks of wild boar or pork spare ribs

- 2 white onions, rough chop

- 3 carrots, rough chop

- 1/2 stalk celery, rough chop

- 2 tablespoons whole peppercorns

- 8 cloves garlic

- 1 teaspoon cinnamon

- 2 whole jalapenos

- 5 sprigs fresh thyme

- 2 bay leaves

- water to cover

- 3 quarts peanut oil

- Lonesome Dove BBQ Sauce (recipe below, buy here, or use your favorite BBQ Sauce)

- Coarse salt

Directions

1) In a large roasting pan, add first 10 ingredients and cover with water. 

2) Cover pan with plastic wrap first and then with aluminum foil. 

3) Roast in conventional oven at 250 degrees for 6 hours. 

4) Remove ribs and cool in refrigerator for at least 2 hours. 

5) After ribs have cooled, cut into individual ribs. 

6) Heat peanut oil in a 6 quart stock pot to 350 degrees. 

7) Cook ribs 8 – 10 at a time for 4 minutes or until bones are hot to the touch. 

8) After ribs come off of heat, brush with BBQ sauce and season with coarse salt.

- Chef Q & A: Tim Love

- Recommendations: Tim Love

- Chef Q & A: Ana Sortun

- Chef Q & A: Anita Lo

- Chef Q & A: Marcus Samuelsson

- Chef Q & A: Jimmy Bradley

Braised Rabbit and Wild Boar Tamale Tart

Courtesy of chef Tim Love

Yield

20 small tarts

Ingredients

Rabbit

- 1 x 1.5 - 2 lb. rabbit, whole, skinned and cleaned

- 1 carrot

- 1 large white onion

- 1 bunch celery

- 1/2 cup flour

- 1/2 cup red chile powder

- 3 quarts chicken stock

- 2 whole peppercorns

- 10 garlic cloves

- 4 cups white wine

- 3 bay leaves

- 1/2 cup olive oil

- Kosher salt to taste

Masa Dough

- 1 cup manteca (lard)

- 2 1/2 cups prepared Masa Flour

- 1 tablespoon Kosher salt

- 1 1/2 cup chicken stock

Custard

- 1 tablespoon olive oil

- 1 qt. heavy whipping cream (at least 14% fat)

- 8 egg yolks

- 1 t. cumin, ground

- 1 t. thyme leaves

- 1 t. rosemary, chopped

- 1 T. kosher salt

- 1 t. cracked black pepper

- 1 red onion, julienne

- 1 1/2 cup braised rabbit, pulled

- 1 1/2 cup braised wild boar, pulled

Directions

Rabbit

1. In a small mixing bowl, mix flour and chile powder with 2 tablespoon salt.

2. Dredge rabbit and boar and place into a large hot roasting pan with the olive oil.

3. Quickly turn each in order to brown all sides.

4. Add carrot, onions, celery and tomatoes while stirring frequently with a wooden spoon.

5. Deglaze the pan with the white wine and add the garlic and all the herbs

6. Bring to a strong boil and add the chicken stock.

7. Bring to a boil and reduce heat to a simmer, season with salt and cover.

8. Continue to simmer for approximately 1.5 hours.

9. Carefully remove the rabbit and the boar and cool.

10. After the meat has cooled, pull the meat in thin strips and reserve for later.

Hint:  If the meat is not pulling apart too well, then it did not cook long enough. Braise it a little longer.

Masa Dough

This is why you always hold on to the drippings.

1. Mix flour and lard well until it has the same texture as cornmeal. 

2. Add salt and mix again.

3. Next, slowly add the chicken stock.

4. Mixing well with each addition, you should end up with smooth pliable dough. 

5. Reserve.

Custard

1. In a large, heavy bottom saucepan, add cream, cumin, thyme, rosemary, salt, pepper, rabbit and boar and bring to a slow simmer.

2. In a separate, smaller pan on high heat, add oil and julienne onion.

3. Slowly turn the heat down as the onions begin to caramelize

4. Use a wooden spoon to stir the onions.

5. After the onions have caramelized, add them to the cream mixture.

6. Simmer the cream for 10 minutes.

7. Whip egg yolks by hand, and slowly add the cream until all is incorporated.

Tamale Tart

1. Using a 3 oz. muffin tin, line each cup with masa dough as if you were making mini pies, and ladle the custard mixture to just under the rim of the crust.

2. Bake in water bath at 300 degrees in a conventional oven for 1 hour and 15 minutes, or until custard has set up.

3. Transfer entire pan with tarts to the refrigerator for 1 hour.

4. Remove individual tarts by cutting around the edge and tapping the bottom of the tin to loosen.

5. Before serving, re-heat tarts in a 375 degree oven.

Lonesome Dove BBQ Sauce

Courtesy of chef Tim Love

Ingredients

- 1/4 cup olive oil

- 1/2 cup white onion, diced

- 1/2 cup celery, diced

- 1/2 cup carrots, diced

- 5 ounces garlic, chopped

- 2 dry anchos

- 2 cups chicken stock

- 2 cups thickened veal stock

- 2 tablespoon brown sugar

- 1/2 cup molasses

- 1/2 cup white vinegar

- 2 tablespoon chipotles, chopped

- 1/2 cup ketchup

Directions

1) In a heavy bottom sauce pan over high heat, add oil, onion, celery and carrots. 

2) As the vegetables brown, add garlic and anchos. 

3) Stir frequently over medium heat for 5 minutes. 

4) Add remainder of ingredients and stir. 

5) Bring to a boil and simmer, reduce by half and puree, then strain through a fine sieve.

Boursin Stuffed Kangaroo Carpaccio Nachos

with Sweet Corn-Avocado Salad and Lingonberry-Habanero Demi

Courtesy of chef Tim Love

Ingredients

- 3 kangaroo loins

- 2 oz. Boursin cheese

- 3 tablespoon game rub

- 4 oz. corn avocado relish

- 1 quart peanut oil

- 1 cup veal stock

- 1 tablespoon Lingonberries in sugar

- 1 cup red wine

- 1/8 teaspoon minced habanero pepper

- Salt and pepper

Directions

1) Heat peanut oil in a sauce pan to 350 degrees, using a candy thermometer.

2) Cut each tortilla into 6 equal pieces and fry until crispy. 

3) Season with salt and set aside to cool.

4) Season kangaroo liberally with game rub on all sides.

5) Sear kangaroo on all sides for approximately 1 minute one each side.

6) Slice very thinly

7) While kangaroo is cooling, reduce wine and lingonberries to an essence.

8) Add veal stock and habanero and reduce until thick and glossy. Reserve.

Plating

1) Place avocado relish (recipe below) in center of plate, slice as thin as possible.

2) Arrange chips around relish and place a slice of Kangaroo on each.

3) Add Boursin cheese to top.

4) Drizzle demi lightly over finished chips.