The Gracious Gourmet Recipes / main course
8 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup THE GRACIOUS GOURMET HATCH CHILE PESTO
1/4 cup chopped fresh tomato
⅓ cup shredded cheddar cheese or
crumbled goat cheese
Chopped fresh cilantro (optional)
Beat eggs together with salt and pepper. Heat oil in 10-inch non-stick skillet over medium high
heat. Add eggs to pan. Cook, lifting edges with spatula to let uncooked eggs flow
underneath, about 3 minutes, or until almost set.
Sprinkle . cup cheese and tomatoes onto one half of omelet in the pan.
Using spatula, flip the empty half of the omelet over filling. Cook 1 to 2 minutes.
Warm THE GRACIOUS GOURMET HATCH CHILE PESTO in microwave-safe dish for 30-
45 seconds on high in the microwave. Flip omelet out onto serving platter; top with Hatch
Chile Pesto and sprinkle with remaining cheese and a little cilantro if desired.
Makes 2-3 servings.
1/4 cup THE GRACIOUS GOURMET HATCH CHILE PESTO
1/4 pound penne, fusilli or rotini pasta
1/4 cup heavy cream
1/4 cup of grated parmesan cheese
pine nuts (optional as garnish)
Cook pasta in plenty of salted boiling water until tender. Drain and return to the pot.
Over medium heat, add . cup of THE GRACIOUS GOURMET HATCH CHILE PESTO and the
cream to the pasta. Stir until well combined and hot, 2-3 minutes.
Divide into four individual bowls and sprinkle each with a heaping tablespoon of parmesan.
Garnish with toasted pine nuts if desired. Serve immediately.
2 tablespoons olive oil
1-1/4 pounds lean ground beef
1-1/4 pounds ground pork
4 poblano chilies, seeded and chopped
1/2 cups diced yellow onion
5 cloves fresh garlic, minced
1 can (14.5 ounces) diced tomatoes in
1 jar THE GRACIOUS GOURMET HATCH CHILE PESTO
Salt and freshly ground black pepper
Heat oil in large skillet or Dutch oven over medium heat.
Add ground meat; cook until browned.
Stir in poblano chilies, onion and garlic. Cook until tender.
Stir in undrained diced tomatoes and THE GRACIOUS GOURMET HATCH CHILE PESTO.
Season to taste with salt and pepper. Reduce heat to low and cook, uncovered, stirring
occasionally, 1 hour, adding a little water as needed.
5 cups chicken broth
1/2 pound boneless skinless chicken
breast (chopped in small pieces)
1 can petite diced tomatoes with juice (14 oz. can)
1/2 jar THE GRACIOUS GOURMET HATCH CHILE PESTO
salt and black pepper to taste
1-2 cups tortilla chips (broken)
1 cup finely shredded cheddar cheese for garnish
. cup sour cream for garnish (optional)
Place first four ingredients in a three quart saucepan, including THE GRACIOUS
GOURMET HATCH CHILE PESTO. Bring to a boil then turn down the heat to a simmer and
cook until chicken is done (8-10 minutes). Adjust salt and pepper, if necessary.
Spoon soup into deep bowls and garnish with broken tortilla chips, shredded cheddar
cheese and a swirl of sour cream, if desired.
Makes 4 servings.
1/2 cup THE GRACIOUS GOURMET SPICED SOUR CHERRY SPREAD
2 T freshly squeezed orange juice
1/2 to 1 teaspoon minced canned chipotle chile in adobo sauce
2 salmon filets (6 – 8 oz. each, 1-inch thick)
2 teaspoons minced fresh cilantro
1 teaspoon tequila (optional)
Stir together THE GRACIOUS GOURMET SPICED SOUR CHERRY SPREAD, orange juice and
chipotle; pour into large zip-lock bag. Add salmon filets to bag; secure. Let stand at room
temperature 10 – 15 minutes to marinade; turning once. Preheat broiler and spray broiler
pan and rack with non-stick cooking spray.
Broil salmon, turning once, about 11 minutes, or until cooked through.
While salmon is cooking, transfer Chipotle Cherry Sauce to a small saucepan; bring to a boil;
reduce heat to low and stir in cilantro and tequila. Transfer salmon to serving plates; top
with Chipotle Cherry Sauce and serve immediately.
Note: Chipotle Cherry Sauce can also be served with roast duck, pork or chicken
3 pound bone-in pork shoulder roast
Salt and freshly ground black pepper
3/4 cup THE GRACIOUS GOURMET SMOKY GINGER PEACH SPREAD
Place pork roast on rack in shallow roasting pan, fat side up. Season roast with salt and pepper. Roast the pork at 325 degrees F, uncovered, about 2-3/4 hours, or until thermometer tests 165 degrees F.
Spread top of roast with THE GRACIOUS GOURMET SMOKY GINGER PEACH SPREAD during last 30 minutes of cooking. Let roast rest 10 minutes before carving. Warm remainingTHE GRACIOUS GOURMET SMOKY GINGER PEACH SPREAD; serve on side of pork.