Last week I received an email from the publicist for 505 Southwestern apologizing for the hand incident, and a gentle encouragement to please, for all that is holy, at least taste the chipotle honey roasted green chile samples they sent me. And I feel no small obligation to do what they ask, mostly because, you know, they freighted me like $60 worth of their products.
Allow me to cut to the chase. This stuff is magical. I would happily buy jar after jar if I knew where to find it locally (I’m emailing the lady as you read this***). After all my eye-rolling and whinging and the waffling about how nice to be about being totally unimpressed by the salsa – these guys just poop out OH BY THE WAY HERE’S THE BEST CHILE PRODUCT EVER NO BIG DEAL.
Even the texture is gorgeous – rich and thick and syrupy, nothing at all like cans of limpid, pale green chiles floating in a sallow water. You can and I did eat a spoonful straight and found it to be up front both smoky and sweet, followed by the bright green of the chile and a slow, pleasant trail of heat. I jettisoned my plans to use it as an ingredient in a burrito (though that would be delicious) and instead concocted, on the spot, a delightfully bullshit recipe.
You see, I haven’t been feeling well lately. I feel best in the morning, and by mid-afternoon and evening my Crohn’s disease is acting up in a new and weird way (let’s try stabbing pains now rather than persistent cramping!) (also let’s bring rheumatoid garbage into play! why have just knee aches when we can have knuckle aches too!) and by the evening all I want are comfort foods. As a true story: I went to a low-income health clinic last week to explore my non-insured options for finding a GI doctor, and when I was telling the triage nurse that I had Crohn’s she looked me up and down and said “Oh! You seem so… robust.” In the spirit of being robust, I made mashed potatoes.
I made my usual mash and swirled in several large spoonfuls of chile. And topped with cheese of course because robust.
Here is a tremendous sigh. This was perfect. A little tiny bit sweet and spicy-hot, that distant whiff of chipotle, lots and lots of butter and cream and sharp cheddar cheese. You win, 505 Southwestern. Even cutting my hand open on one of your jars, you win.
Green Chile Mash
1 lb. yellow potatoes, peeled and quartered
1/2 stick/2oz butter
1/4 cup cream, half and half or whole milk
salt and pepper to taste
1/2 cup 505 Southwestern Chipotle Honey Roasted Green Chiles
1/2 cup shredded cheddar cheese (or more, probably more)
- Boil the potatoes in water until fork-tender, about 20 minutes. Drain them and return them to the heat for just a minute to evaporate off any remaining water. Mash or rice or foodmill the potatoes until nearly smooth. Add the butter, cream and salt and pepper to taste. (Always make them just a tiniest bit saltier than you think is right, because potatoes absorb the salt and taste less salty in short while.) (That is not actual science, just let it go.)
- Stir in the green chile, then transfer to either one larger oven-safe dish, or several small oven-safe ramekins for individual serving. Top with cheese and place under the broiler for about 5 to 7 minutes, or until the cheese is melty and starts to brown in a few spots. As usual, when using a broiler NEVER WALK AWAY FROM IT. Watch it always.
***UPDATE: 505 Southwestern products are only available in the US southwest (derp), but the marketing director said they would hit nationally at Walmart this summer. The best part was her email that said “I know you probably won’t love this…” She is correct. I do not love having to shop at Walmart. But que sera sera.April 14th, 2013 | Food Rant