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Hatch chiles turn up the heat on summer cooking

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It’s Hatch Chile season in Central Texas.

The green chiles from New Mexico have made their way to grocery stores in Texas. Central Market features everything hatch, from chocolate chip cookies to loaves of bread.

One chef says the list of hatch chile recipes goes on and on.

"People use them raw, chop them up, put them in salads, slice them up, put them on a sandwich. [If it’s] roasted, you get a whole different effect. You know, when they're raw, they're crunchy and crisp and cool. When they're roasted, they're get soft and scrumptious and juicy and wonderful," Chef Paul Schunder said.

Central Market has a store-wide festival surrounding the Hatch Chile. The festival is happening now and through Aug. 21.

Recipe: Hatch Crab Po' Boy

servings: 3-4
Total Time: 10 Min

INGREDIENTS
• 1 loaf French bread, split the long way
• CM Hatch remoulade, to taste
• 2 CM Hatch crab cakes (hot or mild)
• Tomato, sliced
• Red onion, sliced
• Lettuce

PREPARATION
Preheat oven to 350 degrees. Spread remoulade on half of the bread and reshape and press the crab cakes to cover. Place both halves of the bread in oven to heat crab cakes and toast bread.

Remove from oven and top crab cakes with tomato, onion, and lettuce. Spread remoulade on the plain, toasted bread half and place on top of crab cake half. Cut po' boy into 3 or 4 servings.

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