The Big Chile

Today was ungodly hot. It was hot enough to kill people, literally. I am not made to live in weather like this, where the sun's so fierce the arid hills literally self-combust, as does my mood.

But remarkably, I held it together today...and my sweet husband was the one who volunteered to mind the grill, as we roasted the remaining chiles in our 25-pound box before they turned to mush. The heat radiating off the grill heated his belt buckle so much it burned his stomach. Ouch.

But he was glad to take one for the team. Glad because he knew that a juicy, and spicy chile burger was in his very near future. But first, we had to finish blackening the chiles. Then we wrapped them in plastic to loosen the skins. Finally we peeled them while they were almost cool enough to handle, on our kitchen table that we had protected with several layers of newspapers. Because of the vast quantity of chiles we had it took awhile. A long while. But I'm cautiously optimistic that we shall have enough chiles in our freezer to last us several months, leaving us just enough time without to get really, really hungry for our next batch. After all, absence makes the heart grow fonder, right?









The Perfect Hatch Chile Burger

Making a Hatch Chile burger is a simple and delicious way to use up your fresh chiles.

First roast, skin and peel as many NM chiles (or Anaheim or Poblano chiles) as burgers you want to make. The process is simple. Broil, grill or cook chile over an open flame until the skin is completely charred. Wrap in a cloth or plastic and set aside for a few minutes. Carefully tear off the skin and remove seeds and stem from the chile and set aside. Cook seasoned organic, grass finished ground beef over the grill to desired doneness. Top with roasted chile and pepper jack cheese (if desired). Serve on a toasted bun with sliced avocado and tomatoes...and beer. Lots of beer.

A Summer Tradition

Cape Codders love their traditions and you'd be hard pressed to find one more beloved than the Cape Cod Baseball League. In it's 114th season, it is arguably the most prestigious summer college ball league in the National Alliance of Summer Baseball. Because it draws top-tier baseball players from universities all over the country, it is considered to be equivalent to "high-A Minor League" baseball, with many of its alumni being drafted to the major leagues. In fact, there are over 1000 current major league players that played in the CCBL. It is one of the few institutions that still uses wooden bats...and believe me, there is nothing more exciting than hearing the crack of the bat when it smashes the ball. (Okay, maybe there is, but I'm trying to write as if I were a major baseball fan...a skill I am still perfecting).

After attending 40 of my sons' little league ball games, I must admit I am suffering from a wee bit of baseball fatigue. But tonight, we piled into our car to head out to our first Y-D Red Sox game of the summer. The kids had a blast chasing down foul balls and both boys got two each. Also, they ate their first snack shack burgers of the season. You should know that Cape League burgers are like none you will find anywhere else. They are cooked up by the gentleman below, who is there every year, preparing his specialties with care. If you are brave enough to eat them, you get a sticker that says, Ask me what I ate at the Y-D Redsox game!

You might be wondering why you need to be brave to eat a burger at the ballgame....CAFO beef notwithstanding...Well, it's because their burgers come on doughnuts. If you order the "Sinker" you will get a burger on a plain (outside), cinnamon (inside) or powdered sugar (down the middle) doughnut. If you'd like cheese on that it's called "over the plate." The other kind is appropriately named "The Hurler." The Hurler comes on a jelly filled doughnut with two huge squirts of canned cheese product. Blessedly, neither of my boys ordered that one, sticking with their usual Sinker, down the middle, over the plate (which translates, of course, to cheeseburger on a powdered sugar doughnut). This year, they've added a new taste treat called the "Screamer" which is served on a Boston Creme doughnut (cream filled with chocolate on top).

The first time I saw this monstrosity I was horrified. I was even more disgusted when my children ordered their own. But now, I hardly bat an eye...I've even had a bite, and it wasn't really half bad. Alright, it was half bad....but not nearly as revolting as I expected it to be. So if you'd like to recreate your own Cape League tradition at your home, here is how you can make your own Sinkers and Hurlers.

Cape Cod Sinkers and Hurlers

Grill hamburger patties to your desired doneness. Take a powdered sugar, cinnamon, plain or jelly-filled doughnut and slice it crosswise. Grill it briefly to give it a nice toasty crunch. Place the burger (with cheese or without) on the doughnut. Don't forget the fixin's. Ben likes his with ketchup, mustard and relish. Yummy?