Saturday, April 13, 2013

Orange Simmered Pork Chops with Mango Relish

  • 1 mango, halved, seeded, peeled, and sliced or chopped
  • 1 cup pineapple chunks
  • 1 small orange or clementine, peeled and segmented
  • 1/4 cup orange juice
  • 1/4 cup chopped red oinion
  • 1 small banana pepper, sliced (optional)
  • 1 teaspoon finely shreded orange peel
  • 4 4-oz. frozen bone-in loin chops, about 1/4 inch thick
  • 1 Tablespoon Rio Grande Chile Spice Mix (to taste)
  • 1/2 teaspoon salt 
  • 1/4 teaspoon ground black pepper 
  • 1 Tablespoon olive oil
  • 1/2 cup orange juice
  • 2 teaspoon honey 
  • Fresh Cilantro
1.  For mango relish, in a medium bowl stir together mango, pineapple, orange segments, the 1/4 cup orange juice, red onion, banana pepper (if desired), and orange peel; set aside.
2.  Sprinkle pork chops with Rio Grande Chile Spice Mix, salt, and pepper.  In a large skillet heat oil over medium-high heat.  Add two pork chops; brown 3 minutes each side.  Remove from skillet.  Add remaining pork chops to skillet; brown 3 minutes each side.  Add first two pork chops back to skillet.
3.  In small bowl whisk together the 1/2 cup orange juice and honey; add to skillet.  Add 1/2 cup water.  Reduce heat to low.  Simmer, covered 5 minutes or until pork is done (145 degrees).  Spoon mango relish over pork.  Cover; simmer 1 minute more.  Remove pork and relish; cover to keep warm.
4.  Return pan to medium-high heat.  Simmer juices, uncovered, 5 minutes or until reduced by half.  .  Drizzle over pork.  Sprinkle with cilantro.  Makes 5 servings.

To use fresh or thawed pork chops, reduce browning time to 1 1/2 minutes each side.  Add liquid and chops to skillet.  Bring to a simmer; immediately add mango relish.

Beef and Corn Tacos with garlicky roasted peppers


  • 2 bell peppers, each cut into 8 pieces
  • 2 cloves garlic, thinly sliced
  • 2 Tablespoons olive oil
  • Kosher salt and black pepper
  • 1 small onion
  • 1 pound ground beef chuck
  • 1 cup frozen corn
  • 1 Tablespoon Rio Grande Chile Spice Mix (to taste)
  • 8 corn tortillas, warmed
  • Cut-up avocado, grated Cheddar, salsa, fresh cilantro, and lime wedges for serving 
 1. Heat oven to 450 degrees.  On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and 1/4 teaspoon each salt and black pepper.   Roast until tender, 12 to 14 minutes.
2.  Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.  Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.  Add the beef, corn, and Rio Grande Chile Spice Mix and cook, stirring occasionally, until the beef in browned, 6 to 8 minutes more.
3.  Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro.  Serve with the bell peppers and lime wedges.

Spicy Oven-Baked Fish and Sweet Potato Chips


  • 1 lb. fresh or frozen whitefish fillets, about 1/2 inch thick
  • 1 lb. sweet potatoes, cut into 1/4 to 1/2 inch sticks
  • 1 Tablespoon olive oil
  • 1 teaspoon Old Bay seasoning or seafood seasoning
  • 1/2 teaspoon Rio Grande Chile Spice Mix (to taste)
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup fine dry bread crumbs
  • 2 teaspoons Rio Grande Chile Spice Mix (to taste)
  • 1 teaspoon paprika
  • 2 Tablespoons butter, melted
  • 1/4 teaspoon each salt and pepper
  1. Thaw fish, if frozen.  Cut into 3x2 inch pieces.  Rinse fish; pat dry with paper towels.  Cover and chill until needed
  2. Preheat oven to 425 degrees.  Line a large baking sheet with foil.  Lightly coat with nonstick spray; set aside.
  3. For chips, pat potatoes dry with paper towels; place in a a large bowl.  Add olive oil, Old Bay season, 1/2 tsp. Rio Grande Chile Spice Mix, and 1/2 tsp. salt.  Toss to coat.  Arrange potatoes in a single layer on one half of the prepared baking sheet.  Bake 10 minutes.
  4. Meanwhile, for fish, place milk in a shallow dish.  Place flour in another shallow dish.  In a third shallow dish combine bread crumbs, 2 tsp. Rio Grande Chile Spice Mix, paprika, and 1/4 tsp. each salt and pepper  Add melted butter; stir until combined.
  5.  Dip fish pieces in milk; coat with flour.  Dip again in milk, then in bread crumb mixture. Remove baking sheet from oven.  Using a spatula, carefully turn potatoes over.  Place fish on the other half of the hot baking sheet; return to oven.  Bake 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork.  Serve with lemon wedges and parsley, if desired.  Makes four servings.

Aunt Candy's Spanish Rice

  • 1/2 pound Mexican Pork Sausage or plain pork Sausage
  • 1/2 chopped large green pepper
  • 1/2 cup chopped onion
  • 2 cups cooked rice
  • 1 Tablespoon Rio Grande Chile Spice Mix (Mild, Mild Medium, A Little Hot, or Howling Coyote Hot, depending on taste)
  • 14.5 oz. can diced or crushed tomatoes

Cook sausage in frying pan until brown.  Lift out sausage with slotted spoon and set aside.  Discard all but one Tablespoon of the fat.  Saute green pepper and onion in fat until onion is transparent and pepper is soft.  Stir in all ingredients until well mixed.  Turn the mixture into a greased baking dish and heat at 350 degrees until mixture is bubbly and moisture is absorbed, about 20 minutes. 

Can be made ahead, covered with foil, and refrigerated.  Heat at 350 degrees for about 40 minutes before serving.  Serves six.

Two-Chile Deviled Eggs

  • 6 Large Eggs
  • 1/4 Cup of Mayonnaise
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 jalapeno slices
  • 1/2 teaspoon Rio Grande Chile Spice Mix (Chipotle)

Place 6 large eggs in a large saucepan and add enough cold water to cover them by 1 inch.  Bring to boil.  Remove from heat, cover, and let stand for 12 minutes.  Drain and run under cold water to cool.  Peel the eggs and cut in half lengthwise.  Transfer the yolks to a small bowl and mash with 1/4 cup mayonnaise, 1 teaspoon each of fresh lemon juice and Dijon mustard, and 1/4 teaspoon each of salt and pepper.  Spoon the yolk mixture into the egg whites.  Top with a jalepeno, and sprinkle with Chipotle Rio Grande Chile Spice Mix.