The Small Town Chef

Smoky, tangy, and just the right amount of heat, salsa that goes on everything If you’ve been following me for a while, you already know how I feel about chile season. When Hatch chiles hit the markets, I’m the first in line, loading up on as many pounds as I can carry, because nothing else tastes quite like them. They’ve got this smoky, earthy depth, a subtle fruitiness, and just enough heat to keep things interesting. And while I love New Mexico’s pride and joy in all forms — roasted, stuffed, simmered in stews — one of my favorite ways to celebrate the season is with a batch of roasted Hatch salsa verde. It’s bright, bold, smoky, and the kind of condiment you’ll want to spoon on just about everything. Now, here’s the chef’s spin: I like to slip a plum tomato into the mix. Traditional salsa verde is all tomatillo-based, but a roasted plum tomato adds a soft sweetness and a little body, helping to balance the tomatillo’s sharp tang. It rounds out the salsa and makes it more versatile....

Fall-Off-The-Bone Ribs Made Easy I’ll admit it. I used to be intimidated by ribs. Everyone made it sound like you needed a fancy smoker, hours of fire babysitting, and a sixth sense for temperature control just to get them right. Meanwhile, I just wanted ribs that were tender, flavorful, and — let’s be honest — the kind you can pull the bone straight out of and feel like a champion. So I set out to simplify the process without sacrificing flavor or texture. And this recipe? It’s my go-to. You don’t need special equipment, just your oven, your grill, and a little patience. The result is ribs that taste like you worked way harder than you actually did.   Step 1: The Day Before (aka Rib Spa Treatment)   First things first, we’ve got to give the ribs some TLC. Flip them over and remove that pesky membrane on the back. Think of it as taking the plastic wrap off your food before microwaving it, necessary for things to work properly. Next up: the rub. This isn’t just any rub, it’s m...

  Harness the Flavor of Summer: How to Make and Use Tomato Powder Summer is the time when tomatoes are at their peak—juicy, flavorful, and abundant. And with tomato season in full swing, if you find yourself with more tomatoes than you can eat fresh, why not extend their season by making tomato powder? It's a versatile ingredient that can add a burst of flavor to your dishes all year long. Here's how to make it and a few creative ways to use it in your kitchen. Recipe: How to Make Tomato Powder   Ingredients: Fresh, ripe tomatoes - I like Plum or Roma, but any will work. Equipment: Dehydrator or oven Blender or spice grinder Fine-mesh sieve (optional)     Instructions:   1. Prepare the Tomatoes: Wash and dry your tomatoes. Slice them as thinly as possible; this helps speed up the dehydration process. 2. Dehydrate the Tomatoes: Using a Dehydrator: Arrange the tomato slices on the dehydrator trays in a single layer. Set the dehydrator to about 125°F (52°C) and let...

Fast flavor for fish, shrimp, and anything that swims. When it comes to seafood, people always think marinade first—but dry rubs? They’re quicker, bolder, and often even better. Rubs bring instant flavor without the risk of over-marinating delicate proteins like shrimp or white fish. Just pat dry, coat, and cook. Done.   These three rubs are built for shrimp, salmon, cod, scallops—whatever you've got. They’re global in vibe and dead simple to pull off. You can grill, roast, sear, or even broil with them. Let’s dive in. 🌴 1. Caribbean Citrus-Spice Rub (Great on Shrimp or Salmon) Bright, warm, and zippy—this one’s like a Caribbean breeze in rub form. The citrus zest cuts through rich seafood, while warm spices and a little heat round things out. Think beach cookout vibes.   What’s in it: 1 tbsp brown sugar 2 tsp ground allspice 2 tsp smoked paprika 1 tsp garlic powder 1 tsp kosher salt 1 tsp ground coriander 1 tsp lime zest (or lemon) ½ tsp cayenne (adjust to taste) Optional: p...

Big flavor, no marinade required—just rub, rest, and roast or grill. If you’ve got chicken and 5 minutes, you’ve got dinner that tastes like you spent all day. Dry rubs are one of my favorite ways to season chicken—especially when grilling or roasting—because they’re quick, flavorful, and easy to tweak depending on what you’re in the mood for.   These three rubs bring serious global flavor: one rooted in smoky North Africa, one bright and lemony from the Middle East, and one that’s all about authentic Jamaican Jerk heat. Each is punchy, aromatic, and dead simple to pull off. Let’s get into it. 🔥 1. Authentic Jamaican Jerk Rub This is not your sweet “BBQ jerk chicken” nonsense. This is bold, peppery, herby, and deeply aromatic—exactly what jerk should be. Built on allspice, thyme, and Scotch bonnet-level heat, this dry rub is an absolute beast on the grill, especially with dark meat.   What’s in it: 1 tbsp ground allspice 2 tsp dried thyme 1 tsp ground cinnamon 1 tsp ground gi...

Big Flavor. No Fuss. Perfect for Grilling or Roasting. If you’ve got pork and a pantry, you’ve already got the makings of something amazing. Dry rubs are one of my favorite ways to bring serious flavor without the need for extra sauces, marinades, or fuss. You mix it, rub it, let it hang out for a bit, and you're good to go—grill, roast, or even smoke. Today I’m sharing three bold, globally-inspired dry rubs I reach for constantly. Each one hits different: smoky and sultry, herby and bright, or warm and aromatic. These rubs are easy to whip up, easy to scale, and seriously delicious on everything from chops to pork shoulder to tenderloin. Let’s take a little world tour, shall we? 🌶 1. Mexican-Inspired Ancho-Cocoa Rub This rub is like a slow burn campfire—smoky, a little sweet, earthy from the cocoa, with just enough warmth to make things interesting. It’s killer on pork shoulder or anything you’re tossing on the grill for a taco night. What’s in it: 1 tbsp ancho chile powder 1 tbs...

Mexican & Asian Heat + Umami  Grilling is supposed to be fun...laid back, a little messy, and full of flavor that hits hard in the best way. These next marinades are the ones I reach for when I want something exciting, whether it's taco night or a make-your-own rice bowl situation with grilled protein and all the fixings. Let’s finish strong...     Achiote-Lime Chicken or Shrimp Marinade (Mexican-Inspired)     This one’s all about bright citrus, smoky spice, and that beautiful red color from achiote paste. It’s incredible on chicken thighs or shrimp—grilled, skewered, or tucked into tortillas with a quick cabbage slaw. Ingredients (for 2–3 lbs chicken or shrimp) 3 tbsp achiote paste ⅓ cup orange juice (fresh if possible) Juice of 2 limes ¼ cup extra-virgin olive oil 4 garlic cloves, smashed 1 tsp ground cumin 1 tsp smoked paprika 1 tsp kosher salt Optional: a splash of white vinegar or a pinch of chili flakes for heat How To Use It: Marinate chicken for 4–6 ...