Hey all! Cheryl here! Over the weekend we spent an action packed Saturday cooking up a storm at the 7th Annual Disc-It Round Up, a charity event run by Nevin Montano and his never tiring group of friends. The proceeds from this event benefit the Children’s Miracle Network and they stay right here in Albuquerque supporting the UNM Children’s Hospital. We’re honored to have participated in the last five Round Ups and look forward to this event all year long.
This year’s event was held at Expo NM in the Spanish Village, which proved to be a beautiful setting complete with lush grass, shady trees, and a great stage area. Here’s a few pics I borrowed from the Disc-It Grill Facebook page…
Judges awarded Team AlbuKirky’s Frito Cristos with Green Chile Jelly the Best Overall Dish, Best Written Recipe, and Best Booth Decoration. We were honored to have participated and certainly honored to have won when there were so many excellent dishes presented.
I’m happy to share the recipe with you here on the blog. A note about the Green Chile Jelly…my sister Patricia makes this jelly and it is out of this world delicious! I wrote up the recipe and technique in a previous post, but I just can’t say enough about it. If the Gods of Mount Olympus need a little something for their toast, this is what the reach for. No joke. Seriously. I’m not kidding.
Trissi prepared the jelly at the event on a Disc-It using a special rack that enabled us to sit a large stainless steel pot over the Disc-It burner. We had already tested this technique at home so we knew it would work at the event. We did not process the jelly in a hot water bath, because we knew we would be using most of it there. You can find her Green Chile Recipe on our blog HERE complete with processing instructions. If you opt to not process the jelly because you know that you’ll be using it right away, pour it into clean jars and store it in the fridge for up to 2-months. Trust me, it is so delicious it will be long gone before that 2-month expiration arrives. If you have a plethora of green chiles on hand and want to make enough to last until next year’s harvest, follow the processing instructions and keep it on your pantry shelf, but don’t tell your friends and family because they will be hitting your super secret stash every chance they get.
Frito Cristo Sandwich with Green Chile Jelly
8 slices of Whole Wheat Bread
4 slices of American Cheese
4 slices of deli Ham
8 slices of Bacon, cooked and cut in half
4 slices of Cheddar Cheese
To assemble the sandwich begin with one slice of whole wheat bread, on it layer one slice of American cheese, a slice of ham, a couple of pieces of bacon, a slice of cheddar cheese, and top it with another slice of bread. Cut into quarters.
Fill the Disc-It with 2 quarts of canola oil and heat to 375º. While the oil heats make the tempura batter.
Tempura Batter
1 cup All Purpose Flour
1 tablespoon Corn Starch
2 teaspoons of AlbuKirky Seasonings Green Chile Rub
1 1/2 cups of cold Seltzer Water
Add all the ingredients to a bowl and whisk to mix.
Dip the sandwich quarter into the batter thoroughly coating it, then fry in the Disc-It until both sides are golden brown, about 2-3 minutes on each side. Drain and allow to cool slightly. Serve with Green Chile Jelly. Visit this link for the full Green Chile Jelly recipe.
A big THANK YOU to the members of Team AlbuKirky who make it possible for us to participate each year…Patricia Valadez, Sean Sorlie, Shaylyn Silva and Rachel Moskowitz. You have no idea how awesome you are! Also huge THANKS to Nevin Montano and his team for creating such an amazing event to benefit an amazing organization! AND a ginormous THANKS to everyone who comes to the event to show their support!
We’re already planning for next year!
