Last week we suggested Hatch chile peppers, with a limited season of August and September. Now, raise your hand if you want a slice of Hatch Chile Pepper & Pepperoni Pizza (photos #1 and #2).

Don’t worry if you can’t find fresh Hatch chile peppers: You can substitute Anaheim, Cubanelle or poblano chiles. A fresh chile pizza is delicious no matter which chile you use.

Comparing their heat on the Scoville Scale, the Scovile Heat Units (SHUs) are:

 
This recipe is from Melissa’s Produce, which sells fresh and dried Hatch chiles, as well as If you can’t find the Hatch chile powder used in the recipe, look for poblano chile powder. You could use red chile powder or paprika. The flavors are different, but they won’t alter your enjoyment of of the pizza.

This pizza complements the chiles with circles of pepperoni. If you don’t want pepperoni on your pizza, there are plant-based pepperoni using substitutes including seitan. Or, go veggie with mushrooms, onions, red bell peppers or halved cherry tomatoes.
 
 
RECIPE: HATCH CHILE PEPPER & PEPPERONI PIZZA

Prep time is 30 minutes (including making the crust), cook time is 30 minutes.
 
Ingredients

 
For The Pizza Dough

 
Preparation

1. MAKE the pizza dough (skip to the next step if using a prepared crust). In a standing mixer, add 1 cup of the flour and the next 6 ingredients (yeast, sugar, garlic, oregano, olive oil, water) and mix.

Add the salt and more flour, as needed, until the dough is only slightly sticky. Flatten with a rolling pin into a circle.

2. PREHEAT the oven to 500°F. Place a pizza stone in the oven while It preheats.

3. SPREAD the marinara over the pizza dough. Sprinkle the Hatch chile and the rest of the ingredients over the pizza and place into the oven.

4. BAKE until the pizza is slightly charred all over, rotating it every few minutes so it cooks evenly. Cut and served. Makes about 4-6 servings.
 
 
> THE DIFFERENT TYPES OF CHILE PEPPERS
 
 
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*Green Hatch chile powder, unlike the red, is made from Hatch chiles that are picked and dried when green. It is made in both mild and hot varieties. The powder tastes zesty and fresh, and can be used just as you use pepper. You can also sprinkle it on cut fruits and vegetables (jicama, mango, papaya, watermelon) and snacks (crackers, nuts, popcorn). Try it as a rim for a Bloody Mary.

[1] This delicious Hatch chile pizza is equally yummy made with other chile peppers, like Anaheim, Cubanelle and poblano (photos #1, #2 and #3 © Melissa’s Produce).

[2] Close up on a slice.

[3] Melissa’s Hatch Chile Powder is made in both mild and hot varieties.

[4] If you don’t want pepperoni, substitute a topping of choice, including other veggies such as onions, mushrooms or red bell peppers (photo © DeLaurenti | Seattle).

[5] Shredded mozzarella cheese (photo © Kiboka | Panther Media).

[1] Fluffy blueberry ricotta pancakes for brunch (photo © California Wine Institute).

[2] It’s blueberry season now, but in other months you can use frozen blueberries (photo © Elena Mozhvilo | Unsplash).

[3] Did you know that you can make ricotta cheese at home? Here’s the recipe (photo © Murray’s Cheese).

[4] Maple syrup adds more depth of flavor to the blueberry sauce than granulated sugar (photo © Nadine Primeau | Unsplash).

[5] For a savory pancake dish, how about these BLT & Quark Pancakes with Chipotle Bourbon Dressing? Here’s the recipe (photo © Tiegen Gerard | Half Baked Harvest).

Pancakes are at the top of the list of favorite brunch foods. They can be as simple to make as combining a box mix with milk or water. But for foodies who’d like a bit more, there are more complex pancake recipes like the one below, served with homemade blueberry sauce instead of maple syrup (you can make the blueberry sauce the night before and reheat it when you’re ready to serve).

Adding ricotta to the batter is a magical touch: The pancakes don’t taste like ricotta cheese, but rather, the ricotta adds a rich and creamy taste. As opposed to buttermilk pancakes, ricotta pancakes are taller and more custard-like on the inside. Beaten egg whites make these pancakes extra fluffy, almost soufflé-like. Treat yourself to a yummy brunch.

There are links to more pancake recipes below.
 
 
RECIPE: FLUFFY BLUEBERRY RICOTTA PANCAKES

This recipe makes about 12 three-to-four-inch pancakes, but you can make them any size you choose. When blueberries are out of season, you can use frozen blueberries.

Tip: Mix the batter lightly. Over-beating the batter, can make the pancakes tough and rubbery.
 
Ingredients For The Blueberry sauce

 
For The Pancakes

 
Preparation

1. PREPARE the blueberry sauce: Set aside ½ cup of the blueberries. Put the remaining berries in a small saucepan with the maple syrup and ¼ cup water. Bring to a simmer over medium heat. Cover and adjust the heat to maintain a gentle simmer.

2. COOK, stirring occasionally, until the berries completely collapse, about 10 minutes. The mixture will still be thin. Remove from the heat and stir in the reserved ½ cup berries. Let cool to room temperature; the sauce will thicken as it cools. Refrigerate for up to one week. Rewarm gently to serve.

3. PREPARE the pancakes: Preheat a griddle or large skillet to medium-low. In a large bowl, whisk the egg yolks, sugar, salt and vanilla until pale and thick. Whisk in the milk, then the ricotta, whisking until smooth. Add the flour, whisking just until blended.

4. BEAT the egg whites in another bowl, by hand or with an electric mixer, beat the egg whites to firm peaks. Gently fold them into the batter.

5. LIGHTLY BRUSH the griddle with melted butter in the spots where you intend to make pancakes. Spoon the batter onto the griddle in desired amounts; ¼ cup batter will make about a 4-inch pancake. Dot the top with blueberries. Cook until nicely browned on the bottom, then turn with an offset spatula and cook on the second side until nicely browned, about 2 minutes per side.

6. TRANSFER the pancakes to serving plates as they are done. Sprinkle with confectioner’s sugar and spoon warm blueberry sauce over and around them. Serve immediately, with butter if desired.
 
 
> THE DIFFERENT TYPES OF PANCAKES & WAFFLES
 
> THE HISTORY OF PANCAKES

 
MORE PANCAKE RECIPES

Sweet Pancakes

 
Savory Pancakes

 
Seasonal Pancake Recipes

August is National Sandwich Month. While we’ve published many delicious sandwich recipes, we’d like to share a variation on the classic tuna salad sandwich.

It’s not just any variation: It’s Julia Child’s recipe.

Cookbook author Dorie Greenspan published the recipe in The New York Times last year, sharing that it was one of Julia Child’s lunchtime favorites.

Since Julia was on the road much of the time, being fed rich foods, when she returned home she preferred simple foods.

Here’s Dorie’s charming story.

And a charming fact: Julia Child’s birthday August 15th, right in the middle of National Sandwich Month.
 
 
MAKE JULIA’S TUNA SALAD SANDWICH

Here’s Julia’s recipe as adapted by Dorie Greenspan.

For her tuna salad, Julia required:

 
Julia would serve the sandwich on white bread, or open-face on a Bays English muffin (photo #2).

This tuna salad recipe is great with us. Not to challenge an icon, but personally:

 
Of course, you don’t need to make a sandwich.

 
What beverage should you serve?

The beverage that might have been served in Julia’s kitchen with the tuna sandwich was not recorded in the article. But we’d go for an iced tea.

A squeeze of lemon or lime would not only brighten the tea, but also the tuna flavors.
 
 
> CREATIVE SANDWICHES WITH GLOBAL INFLUENCES (SERVED ON AREPA, BAO, DOSA, ROTI & MORE)
 
 
> THE HISTORY OF THE SANDWICH
 
 
> THE DIFFERENT TYPES OF SANDWICHES
 
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*In French cooking, white pepper is used to season light-colored food. The idea is to avoid black specks on the food. Today, rules are more relaxed—and most people enjoy the black specks, or don’t notice them.

†Butterhead is a soft leaf lettuce, such as bibb or Boston. The different types of lettuce.

‡Ficelle is a long loaf that’s thinner than a baguette—1″ to 2″ wide. The word is French for “string.”

[1] An adaption of Julia Child’s signature tuna salad sandwich. Here’s the recipe from Dorie Greenspan and The New York Times (photo Heami Lee © New York Times, Food Stylist Maggie Ruggiero, Prop Stylist: Rebecca Bartoshesky).

[2] Use tuna in oil, preferably olive oil. The oil makes the tuna more flavorful (photo © Vital Choice).

[3] Bay’s was Julia’s English muffin of choice (photo © Bays).

[4] Capers are a great garnish for so many dishes. Capers are the flower bud of the plant; the larger caperberries are the fruit with seeds inside. Both are brined before jarring, and thus contribute tangy saltiness as well as flavor to dishes (photo © Good Eggs).

[1] Hatch chiles have a short growing season: just August and September (all photos except #2 © Melissa’s Produce).

[2] Dried hatch chiles (photo © Otis Acres Micro Farm.

[3] Once dried, you can enjoy Hatch chiles year-round. This Hatch-At-Home box from Melissa’s has everything from seasonings and salsa to polenta and popcorn.

[4] For an even more special gift, send the new Hatch cookbook along with the Hatch-At-Home box.

Hatch chiles from New Mexico are one of the most prized chiles of the southwestern U.S. There are both mild and hot varieties of these meaty fleshed chiles. The chiles are named after their original growing area of Hatch, New Mexico in the Mesilla Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southernmost bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch chile plants for most of the summer.

Chefs say that the intense sunlight, hot days and cool nights in the valley result in a uniquely flavored chile.

The harvest season is August through early September, but depending on weather conditions, the harvest can begin as early as July and finish in early October.

Every September, after the harvest, there are Hatch chile festivals. In towns throughout New Mexico, the aroma of roasted chiles fills the air, along with the sounds of the Hatch chiles popping and crackling as they roast in propane-powered roasters.

Here’s how to roast Hatch chiles over an open flame on a grill or a gas stove, or under the broiler.

The difference between red and green versions is that green chiles (photo #1) are left on the vine longer until they turn red (photo #2).

Green chiles have a brighter, zestier flavor while red chiles have a deeper, richer flavor. (It’s the same with bell peppers, which are members are the same family (Solanaceae) and genus (Capsicum).

Heat lovers note: Unlike fresh chile peppers, dried chiles do not lose heat, taste, flavor or aroma when cooked.

> Check out the different types of chiles.
 
 
HAVE A HATCH CHILE FESTIVAL AT HOME

You don’t have to head to New Mexico for a Hatch chile festival. Have one at home, with this bounty of Hatch products from Melissa’s (photo #3).

The Hatch-at-Home box heats things with everything you need for a Hatch food adventure.

 
Get a box for yourself, send one for a gift. Order the Hatch-At-Home box here.

Discover more wonderful fruits and vegetables at Melissas.com.
 
 
HATCH PEPPER COOKBOOK

Discover delicious ways to use Hatch chiles in chile, chicken recipes, dips, sandwiches, sauces, soups, stews, Southwestern and Tex-Mex cuisine (photo #4).

Try delicious and fun recipes like Sweet, Smoky & Spicy Party Nuts, Sweet Potato Bread with Hatch Pepper Compound Butter, Lobster Mac & Cheese with Hatch Peppers, Grilled Surf & Turf with Kale Sprout Slaw, and Hatch Pepper Pecan & Vanilla Bean Ice Cream (how can you resist the latter?).

You can purchase the hardbound cookbook, or download a PDF.
 
 
WINE PAIRINGS

Melissa’s recommends a Viognier(vee-own-YAY) with Hatch recipes. The white wine grape, best-known in France, is planted in California, Oregon, Texas, Virginia and Washington (see the *footnote for details).

Viognier’s floral aromatics and notes of juicy stone fruits pair perfectly with the kick of Hatch spice.

You can also uncork a Chardonnay, Riesling or Sauvignon Blanc.

And that’s your own Hatch chile festival!

The original name, chile, comes from the Aztec language of the New World (chilli). When Columbus’ crew first tasted chiles, in the Caribbean, the heat and pungency reminded them of black pepper. They referred to the chiles as peppers or chile peppers.

But black pepper is a completely unrelated genus; the fruits (yes, chiles are fruits) should be called chiles (the Spanish transcription) or chilies.

But after 500 years, it’s tough to change the record.

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*On the nose, Viognier wines can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. In aged examples and sweeter styles, this potentially overpowering herbal profile is softened by honeyed notes. The variety is not well known because it is difficult to cultivate; it is extremely prone to powdery mildew and is known for both low and unpredictable yields. Viognier is cultivated in Argentina, Australia, Chile, France, Italy, Japan, New Zealand, South Africa, Spain, Switzerland the U.S. [source]. The origin of the Viognier grape is unknown, possibly originating in Dalmatia (present-day Croatia) and then brought to France’s Rhône Valley by the Romans [source].

This summer we were introduced to K-Dogs, at a store in Manhattan’s Chinatown. Known as Korean hot dogs or corn dogs*, they are typically made of hot dogs (also called sausages†) or mozzarella cheese (or a combination of both), placed on sticks, dipped in yeasted batter and coated with panko breadcrumbs.

Then, they’re then deep-fried until they’re crisp and golden brown, dusted with sugar, and drizzled with ketchup, mustard, mayo, or all three.

The result: sweet, salty, and completely delicious. They’ve become a craze in Korea, quickly becoming one of the most popular street foods.

And shops are opening across the U.S., too; from San Diego across to New York.

There’s a recipe to make your own Korean Hot Dogs below.
 
 
HAVE IT YOUR WAY

 
 
KOREAN DOGS IN THE U.S.

With shops popping up nationwide, we’re fortunate to have one in our own town. Oh! K-Dog is a small chain with locations in Arkansas, Georgia, New York City, and Texas (and coming soon to Connecticut, Illinois, and New Jersey).

There are lots of options, from the variations described above to a greater range of toppings and seasonings. Top your dog with:

 
Then, season your topping with:

 
The company says that its most popular sauce combination is mix of ketchup, sweet chili, cheese mustard, and a sprinkle of honey butter.

The runner-up in popularity is spicy gochu sauce and garlic sauce with an onion sprinkle.

And, quite a few customers like it with the sugar coating, which is the traditional Korean way.
Ready to make your own?
 

RECIPE: KOREAN HOT DOGS (CORN DOGS)

We found two great recipes online, both with tips to create the perfect Korean hot dog.

Start with this recipe from Foxy Folksy.

You can use any type of hot dog or sausage: beef, chicken, pork, veggie.

[1] Korean hot dogs: classic, with ketchup and mustard, or covered with french-fried potato bits (photos #1, #3 and #4 © OH! K-Dog | NYC).

[2] Homemade Korean hot dogs, a.k.a. corn dogs. Here’s the recipe from Foxy Folksy (photo © Foxy Folksy).

[3] Mozzarella can be combined with a hot dog (shown before and after battering and frying).

[4] Party time!

So feel free to add heat:

 
Here are more corn dog tips from I Am A Food Blog.

July is National Hot Dog Month, and July 21st is National Hot Dog Day.

You’ve got plenty of time to plan for a K-dog party next year (photo #4).
 
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*They’re called corn dogs in Korea, only because they’re battered and fried on a stick like American corn dogs. However, American corn dogs are battered in a cornmeal batter—hence the name. Korean corn dogs are battered in a yeasted dough or a rice flour batter.

†Hot dogs are a type of sausage. You can use a classic American frank or a thicker sausage.