From the That's Entertainment! article in the October 2016 issue.
Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain extent, without bastardizing it,” he explains. “For example, my red chile has chocolate and cinnamon in it. However, the quantities are small so that it augments the actual chile flavor, gives it legs. These additions are imperceptible, but people enjoy what happens in their mouth, on their palate.”
Pimientos Asados con Ajo (Red Peppers with Garlic)
- 3 large red bell peppers—look for deep red, firm, and even-colored peppers
- 16–17 cloves of garlic
- Kosher or sea salt
- Black pepper
- Olive oil
- Vinegar (white or red wine, seasoned rice, or any other vinegar you prefer)
- Roast the red bell peppers on an open flame until completely charred on the outside with not much red appearing. Place in a bowl and cover immediately in plastic to allow them to sweat.
- Slice the garlic into rounds, as thinly and evenly as you can (perfectionists use a razor blade!).
- Once peppers have cooled slightly, peel and discard the skin, seeds, and any white pith.
- Slice peppers lengthwise, about 1 inch wide.
- Coat a pan with olive oil and heat to medium low. Add the garlic, turn heat to low, and sauté until garlic begins to barely take on some color. Add the slices of pepper and maintain on a tiny flame for another 5–7 minutes. Once thoroughly warmed, remove from heat, and place the mixture on a platter.
- Add a scant cup vinegar to the pan, whisk it, then pour over the peppers and garlic. Add salt and pepper to taste. Serve with a sharp sheep’s or goat’s milk cheese.