Chilehead Terry Shares her Best Recipes
Our guest chef is Terry Pogue, a gourmet cook from Washington, DC area who loves chile peppers and spicy foods. I wish I lived closer so I could sample some of her cooking, but we can all try to recreate her favorite dishes using the recipes she has generously provided. I will let Terry introduce herself:
In 1954 at 16 I left my San Antonio home for Washington, DC. At the time Washington was a sleepy "southern" town that had scarcely heard of an enchilada and the only tamales came in cans. I did discover one tiny restaurant a few blocks from the White House that served southwestern food of a sort, albeit pretty bland. You ordered your dinner by number. Number 2, for example, comprised two cheese enchiladas, one taco, a chulupa, rice, refried beans, and for dessert, a quivery little block of guava paste. Yum. The price was $1.35. Even at that price it was hardly something I could afford more than once a week, so it was off to the grocery store in search of ingredients to duplicate, as closely as I could, the food I grew up eating and loving.
Those days are long ago and Washington, DC has since grown spectacularly as a source of great food and dining, but not before forcing me to (1) discover mail order sources for my beloved spices and other hard-to-find items and (2) become a much better cook.
I am pleased to say that now in Washington, DC as in most areas of our country even the more exotic recipe ingredients are as close and convenient as your local supermarket or specialty food store.
I hope you enjoy my recipes.
Terry Pogue
Terry's Smoked Shrimp Quesadillas
Serves 2
This is my recipe for a Smoked Shrimp Quesadillas. I am a firm believer in brining my shrimp. This method keeps it moist and produces a nice crisp bite even when the shrimp has been frozen.
About the Brine
To one quart of water dissolve 1/4 cup salt and 1/4 cup sugar. You may add whatever additional spices you enjoy. Put the shrimp in the cool brine for not less than 15 minutes and no longer than 1 1/2 hours. Remove from the brine and proceed with the recipe.
About the Smoking
I use a Cameron Stovetop Smoker and for this dish I use mesquite. Place the shrimp on the rack and scatter the Fresno chilies around. The chilies add a wonderful flavor to the shrimp. With the first whiff of smoke close the smoker lid and start the timing. 15 minutes is just about right. Be sure and make extra for they are wonderful for many things.
Latest Articles