I spent the Labor Weekend in Santa Fe, New Mexico, touring the galleries with the Artist, strolling the streets, taking photos of colorful doors, and eating freshly-roasted Hatch chiles outside of the super market, on a bench, lined with newspaper. Out of the two varieties available, I chose “medium” which turned out to be unforgivably hot.
Whether due to stupidity, or bravery, you decide, I ate two chiles, straight up, without a single accompaniment, through tears. I packed up the rest of the Hatch chiles in a plastic bag and took them back on the plane to Seattle. The chiles did make it out of the bag at the Dallas-Forth Worth Airport, where they accompanied a plate of pulled pork barbecue.
Back in Seattle, I made my version of Dr. Seuss Green Eggs and Ham, naming mine Green, Eggs and “Ham”. The green=Hatch chiles and zucchini and the “Ham”=shredded beef.
1 zucchini, diced
6 mushrooms, diced
1 Hatch chile, seeded and diced
1/2 cup shredded cooked beef
salt and pepper to taste
1. Heat oil in a large nonstick pan over medium heat.
2. Add zucchini, mushrooms, chile, and beef. Stir and saute for 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.
3. Break eggs into the vegetables, lower the heat and cover the pan with a lid. Cook until the eggs are your desired doneness.