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Notes Frozen, fire-roasted Hatch Valley New Mexico chiles can be ordered online, but they are pricey. Instead, I suggest a visit to your local produce market. Even in winter, I can easily find fresh, light-green Anaheim chiles (a cousin of the Hatch chile), yellow-green cubanelles and poblano peppers. For this recipe, fresh jalapenos are quite spicy and green bell peppers too sweet—but a combination of the two is certainly an acceptable substitute. You’ll need to work on balancing how hot you want to go. Ingredients 1 Pound ground bison (buffalo), ground beef (90 percent lean) or gro...

Step 1: Rinse 14 large shrimp and pat dry. Set aside. Step 2: To a blender, add 6 roasted chiles de arbol, 2 large chopped garlic cloves and 1 boiled tomato. Blend until smooth. Step 3: To a saucepan, add 2 tablespoons olive oil. Sauté 1/2 cup chopped red onion until caramelized. Add chile de arbol puree, 1/2 can of tomato sauce, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper and salt to taste. Let simmer (add ketchup if desired). Step 4: Once mixture is slightly thickened, add the shrimp and let cook until done, about 7 minutes; stir occasionally. Step 5: Stir in 1 tables...

Directions For the chicken: Step 1: In a small bowl, whisk together 1/2 can unsweetened coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes and 1/4 teaspoon black pepper. Step 2: Place 1 1/2 pounds chicken breast strips into a large resealable plastic bag and pour the marinade over the chicken. Zip the bag and refrigerate several hours or overnight. Step 3: When ready to cook the chicken, thread each piece of chicken onto a bamboo skewer. Preheat a grill pan over medi...

Freshly ground black pepper Directions Step 1: Heat a large pot of water to boiling and salt it generously. Cook 1/2 pound orzo pasta until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil. Set aside. Step 2: Peel 1 large sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Heat a large saute or frying pan (the largest you have—you want plenty of room and hot surface) over high heat. Drizzle in a little grapeseed or vegetable oil (not olive oil—you want an oil with a hig...

2 Teaspoons lemon juice Step 1: Preheat oven to 350 F. Step 2: To a large saucepan, add 2 teaspoons olive oil. Saute 2 minced garlic cloves and 2 cups chopped spinach for about 2 minutes, until spinach is wilted. Cool a few minutes. Step 3: Add 2 cups cooked wild and brown rice, 1/4 cup chopped sun-dried tomatoes, 1 teaspoon chopped rosemary, 1 cup shredded Monterey Jack cheese and 1/4 cup toasted pine nuts. Season with salt and pepper to taste. Mix all ingredients together. Step 4: Pound flat 3 large boneless chicken breasts to 1/4-inch thickness. Place a mound of stuffing across ...