Chef Marco Zapien’s Hatch Chile cooking demo was a hit with just under 60 participants.
Everything on the menu included ingredients that called for Hatch Chile, including his Hatch Chile Buttermilk Biscuits with Hatch Chile Honey Butter.
If you missed this class, but are attending the Hatch Chile Roast at The Salsa Grill on Saturday, Sept. 12, here’s a recipe to get you excited about something you can make with the chiles you take home. If you haven’t made plans to be there Saturday, don’t worry, we’ll be selling cases, even to those who did not pre order. The roast is from 8 a.m.- 2 p.m.
Hatch Chile Buttermilk Biscuits
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 3 peeled, seeded and diced hatch chiles
- 1 TB baking powder
- 2 tsp salt
- 1 stick butter (ice cold cut into cubes)
- 1 3/4 cups buttermilk
- 1/4 cup melted butter to brush the biscuits
Hatch Chile Honey Butter
- 1/2 cup unsalted butter (softened)
- 1/4 cup honey
- 1 peeled, seeded and chopped hatch chile
- In a mixing bowl, whisk together the flour, baking soda, baking powder and salt.
- Add in the butter one cube at a time and incorporate with your hands. Mixture will resemble coarse crumbs.
- Slowly add in the buttermilk and chopped hatch chiles until fully incorporated.
- On a floured surface, place dough and roll into a ball.
- Roll out into a rectangle and fold over. Roll out again. Fold over and roll out again.
- Roll out into a rectangular shape about 1/2 inch thick.
- Using a ring cutter, cut into 2 to 3 inch biscuits.
- Place on a greased cookie sheet. Brush tops with melted butter.
- Bake in a 400 degree oven for approximately 15 to 20 minutes.
- In a mixing bowl, whisk together all ingredients.
Chef MZ’s next class will be in October — Oktoberfest recipes are in store!