Recipe courtesy of Executive Chef Brendalee Reiplinger, from The Lodge at Bodega Bay, Bodega Bay, CA 94923
Green chile season is upon us!
A fun question to start a conversation (or debate) with family and friends is what is on your perfect green chile cheeseburger? The non-negotiables for me are: American cheese, green chilies, chopped white onion, shredded lettuce, mustard and mayonnaise.
Provided is a recipe to use your freshly roasted green chilies in other ways. The green chile caesar dressing can also be used as a dip for vegetables or as a spread on sandwiches. Smother the biscuits with more green or red chile and top with eggs for a special breakfast.
Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.
Green Chile Caesar Salad Dressing
Yield: 4 servings
Ingediants:
3-4 anchovies (packed in oil)
2 (med) garlic cloves, puree (1 tsp)
1 egg yolk
2 TBS lemon juice
½ lemon zested (microplane)
1 tsp Dijon mustard
¼ cup Parmesan cheese
½ cup green chilies, roasted, fine chopped
1 cup 80/20 oil (grapeseed/EVO)
S&P salt and pepper to taste
Instructions:
Mince anchovies to a paste, then transfer to a medium bowl.
Add garlic, egg yolk, zest, lemon juice, Dijon and a pinch of salt, stir to combine.
Using a whisk, slowly begin drizzling in the oil while whisking to form the emulsion. The dressing should be thick like warm honey, but not as thick as mayonnaise. Add additional oil if necessary to thicken or splash of lemon juice or water to thin.
Add the parmesan cheese, black pepper, and green chilies, taste and adjust seasoning.
Dressing can be stored refrigerated for up to 3 days.
Green Chile and Scallion Buttermilk Biscuits
Yield: around 15 biscuits
Ingredients:
All-purpose flour: approximately 5 ¾ cups
Sea salt: 1 1/2 tsp
Baking powder: 5 tsp
Baking soda: 1 1/2 tsp
Sugar: 2 tbsp plus 1 1/2 tsp
Cold butter: 1 1/4 cups
Scallions: 1 cup
Roasted green chilies: ¾ cup
Cold buttermilk: 1 2/3 cups
Instructions:
If you don’t have a mixer, just use your hands, a mixing bowl, wooden spoon etc.
Cut biscuits into 2 ½ inch squares using a knife.
Whisk to combine dry ingredients together.
Using mixer, cut butter (break into small pieces) into dry ingredients using paddle attachment, stop the mixer
when butter pieces are about the size of hazelnuts and pecans.
Using hands, flatten butter pieces QUICKLY in between your fingers, mixture should look shaggy and not
uniform when complete.
Add scallions and green chilies to the mixture.
Add half of the buttermilk and pulse machine to combine.
Add the remaining half of buttermilk and continue to pulse until biscuit dough just comes together, it should be moist and soft but not wet. (Adjust buttermilk additions accordingly.)Transfer biscuit dough to a parchment lined sheet pan. Using floured hands, pat dough to a thickness of 1 ¼ inches. (a rolling pin can be used to help dough remain uniform, use hands to square off the sides and edges)
Chill dough briefly (10 min in freezer), before cutting.
