Chile-Heads Recipe Collection

Aglio Olio Peperoncino ( garlic oil with peppers)

I offer a simple recipe which I have cooked about once a week for the last 12 years. It's a derivative of the Italian "Aglio Olio Peperoncino," garlic oil with peppers.

Put pasta water on to boil. Peel and slice the cloves of one head of garlic. Slice 5-7 jalapenos into rounds. I leave the seeds in. Saute the garlic and peppers in about 1/2 cup of cheap olive oil (NOT extra-virgin; it can't take the heat). Saute to preference: practically raw, soft, or garlic turning golden. If you like the latter, give the garlic a head start on the peppers. Boil 1 lb dry pasta: spaghetti is traditional but shells or penne are good too. Start grating lots of Parmesan cheese. You know the rest: drain the pasta well, mix the pasta and oil mixture, pile on the cheese, eat. Hard-core heads will want to use habs, probably. I've had good results with serranos and tiny Asian peppers. Just don't used dried; the dish needs the sweetness of fresh peppers, IMO. Note to the purists: this is a bastardization. Italians don't generally put Parmesan cheese on aglio olio, and would probably not cook with these types of hot peppers. Too bad.

Eileen ebanderson@ualr.edu

Aji Sauce

Well, I'm just taking a wild stab here, but _The_Whole_Chile_Pepper_Book_ has a recipe for Papas a la Huancaina that is a dish of boiled potatoes topped with cheese and a sauce that is probably light green and creamy. Here's the sauce part:

Combine 2 Aji' or 3 Jalapen~o chiles, stems and seeds removed and chopped, 1 cup queso blanco or Munster cheese, and 1 cup heavy cream in a blender and puree until smooth. Heat 2 tablespoons of olive oil and slowly add the cheese mixture, stirring constantly. Simmer the sauce for 5 minutes or until it thickens.

If the sauce you remember didn't have cheese in it, try omitting it.

Good luck in finding an authoritative answer,

Curtis cjackson@mv.us.adobe.com

Aji Sauce

This recipe comes from a recipe book distributed by the Embassy of Bolivia at a course on South American cuisine sponsored by the Smithsonian:

Fry finely chopped onion in oil. Add chopped parsley and ground aji. Add a little water and cook until onion is tender.

Laurie Robertson lroberts @ csc.com

Basic All-American Barbecue Sauce

Here is the recipe for a barbecue sauce I made this weekend. It is outstanding. As the recipe goes, it isn't hot. I added some Tabasco to spice it up. You could also add some red chile flakes. It is a very delicious barbecue sauce though.

Recipe by: The Thrill of the Grill by Chris Schlesinger

Serving Size: 1

Preparation Time: 0:00

Amount Measure Ingredient -- Preparation Method

4 large onions -- chopped

3 tablespoons vegetable oil -- for sauteing

1 28 oz can tomato puree

3 28 oz cans tomatoes -- with juice

2 1/2 cups white vinegar

4 tablespoons packed dark brown sugar

4 tablespoons granulated sugar

2 tablespoons salt

2 tablespoons freshly cracked black pepper

2 tablespoons paprika

2 tablespoons chili powder

4 tablespoons molasses

1 cup orange juice

2 tablespoons Liquid Barbecue Smoke

8 tablespoons brown mustard -- Dijon-style

In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator.

garry_howard@hpatc1.desk.hp.com or garhow@aol.com

Ancho Chile Puree

Recipe By: Annie Somerville in "Fields of Greens"

Serving Size: 1

Condiments: Mexican Spices

Amount Measure Ingredient -- Preparation Method

dried chile anchos

hot water

Preheat the oven to 350 F.

Roast the chiles on an ungreased baking sheet until they puff up and smell toasty, about 5 minutes.

Pull the chiles apart at the stem end and remove the stem (and the seeds, if you so desire). Place the chiles in a small bowl and cover with hot water, allowing them to soak for 15 to 20 minutes.

Place the chiles in a blender or food processor; add a small amount of the soaking liquid and process to a smooth puree, adding more liquid if needed.

The puree will keep in the refrigerator for as long as several weeks.

Serving Ideas : Add to sauces for heat and a dark, almost musty flavor.

NOTES : (trivially modified by Curtis Jackson)

Ancho chiles are dried poblanos, available in Mexican speciality stores.

Apricot/Habanero Glaze

1 small dried habanero (we'll only use a very small piece)

1/2 tsp salt

1 tbsp butter (optional)

1 1/2 tbsp dark brown sugar

12 golden raisins, chopped up

3 tbsp apricot preserves

1 tsp white wine vinegar, or 1 tsp lemon juice

In a good-sized skillet heat about a half-cup water over medium heat until it begins steaming. Carefully cut small slices from the dried habanero and chop those finely to accumulate about 1/2 tsp or so of flakes, adjusting to your taste and heat tolerance. (You might want to wear rubber gloves when touching the pepper; at least be careful and don't touch your eyes until your hands have been thoroughly washed.) Add the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to melt. Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan, and make sure all the gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste.

Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit.

Coat grilled chops or meat slices with the glaze by simmering the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on each serving plate and arrange meats on top. Little mint sprigs and curls of orange peel could be used to give a truly foofy appearance, if you like that kinda thing.

GOOD TIME FOR MOVIE - GOING

Mike McNally <m5@tivoli.com>

Apricot Salsa

Recipe By: rec.food.cooking - kenf@advtech.uswest.com

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1/2 red bell pepper -- roasted and chopped

olive oil

1 small onion -- chopped

1 small tomato -- chopped

1 jalapeno pepper -- minced finely

2 apricots -- chopped

2 tablespoons dark rum

apple cider

Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin.

Artichoke Dip

Recipe By: John Bilos - jbilos@labs-n.bbn.com

Serving Size: 12

Amount Measure Ingredient -- Preparation Method

8 ounces cream cheese

12 ounces mozzarella cheese -- shredded

1 cup mayonnaise

1 cup grated parmesan cheese

1 onion -- finely chopped

2 cloves garlic -- finely chopped

2 small jars marinated artichoke hearts -- approx 13 oz.

2 bags pita bread

The following appetizer is sure to be a crowd pleaser. I have never taken it anywhere without being asked for the recipe.

Cup up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes).

Combine all other ingredients and mash (a KitchenAid mixer works great).

Bake in an uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.

Serve hot out of the oven and scoop up dip with pita bread. If you intend to take this to a party or are having friends over be prepared to recite this recipe a number of times. My wife and I bring xerox copies with us!

John Bilos

NOTES : I got this recipe off the internet five years ago and have made it many times. I made it to take to a party this past New Year's Eve (95). It was originally posted by John Bilos at Bolt Beranek and Newman, Inc. in Cambridge, MA. What he says is true. Someone asked for the recipe again on New Year's Eve. I create my own adaption of the recipe by adding some green chiles. The last time I made it, I used about 4 poblano chiles and 3 hot New Mexican chiles roasted and chopped. I personally think this is a delicious addition!

Garry Howard, Cambridge, MA.

garhow@hpubmaa.esr.hp.com

Salsa De Aguacate (Avocado Salsa)

Recipe By : Chile Pepper Magazine - Oct. 1992

Serving Size : 4

Categories : Chile Pepper Magazine

Mexican Sauces, Yucatan

Amount Measure Ingredient -- Preparation Method

3 tomatillos -- husks removed

2 cups water

2 large avocados -- peeled and chopped

2 habanero chile -- chopped

3 cloves garlic

1 small onion -- chopped

Combine the tomatillos and water and boil until they are soft, about 10 - 12 minutes. Drain and discard the water.

Puree all the ingredients in a blender or food processor, adding a little water if needed to make the salsa smooth and creamy.

Serve with tostadas or on a bed of greens for a salad.

Yield: 2 cups Heat Scale: Hot

MasterCook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Emeril's Baked Spiced Shrimp

This got rave reviews at a party I held recently. Flying in jumbo shrimp from the Motherland (Louisiana) helped a lot. Use the biggest shrimp (or prawns, if you must) that you can get your paws on. As chile-heads, when you think about the heat level of the spice mix, well, you know what to do....

Recipe By : Emeril LaGasse in "Emeril's New New Orleans Cooking"

Serving Size : 4 Preparation Time :0:05

Categories : Cajun/Creole Two Thumbs Up

Seafood

Amount Measure Ingredient -- Preparation Method

2 pounds shrimp, the larger the better, shells on

2 tablespoons Emeril's Creole Seasoning

1. Preheat the oven to 350 F.

2. Place the shrimp in a bowl, sprinkle them with the Creole Seasoning, and rub it into the shells and with your hands. Really do this; if you don't rub it in good you'll get an inferior product!

3. Bake the shrimp on a baking sheet for 5 minutes; turn them over and bake for another 5 minutes. Remove from the oven. Serve warm.

Emeril's Creole Seasoning

Recipe By : Emeril LaGasse in "Emeril's New New Orleans Cooking"

Serving Size : 12 Preparation Time :0:05

Categories : Cajun/Creole

Amount Measure Ingredient -- Preparation Method

2 1/2 tablespoons sweet paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon cayenne

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Serving Ideas : Use as a seafood rub.

NOTES : MAKES ABOUT 2/3 CUP

Curtis Jackson cjackson@mv.us.adobe.com

Basic Salsa Recipe

Bobby Flay, Mesa Grill

2 cups main ingredient, chopped (tomato, mango, corn,

black beans, pineapple, etc,)

2 tbsp chopped red onion

2 tbsp minced jalapeno

1/4 cup coarsely chopped cilantro

1/4 cup lime juice

salt and pepper to taste

For example, I had a good pineapple-papaya salsa last weekend (they had a salsa *bar*) that also had some red chile powder for volume.

Sandy

Basil Guacamole - Guacamole -

1 lemon/lime

dash olive oil optional

2 avacados

chilis to taste (I found 2 jalapenos a bit mild)

1 large ripe tomato

garlic/salt etc.

now the shock ingredients:

4 sq inches of green pepper

2 large fresh basil leaves

I didn't expect to taste the basil but it really shone through very strongly. I put this down to its strong affinity to tomato.

Also I was concerned the pepper would spoil the other flavour but its aroma blended in to produced a slightly sweeter aftertaste.

Berbere

2 tbsp. hot Hungarian paprika

2 tbsp. sweet Hungarian paprika (or use your own dried sweet/hot red peppers, ground)

1 tbsp. salt

1 tsp. basil

1/2 tsp. ground ginger

1/2 tsp. ground black pepper

1/4 tsp. cumin

1/8 tsp. each cinnamon, cardamon, nutmeg, allspice, cloves, fenugreek and tumeric

1 tsp. each onion and garlic powder (optional - I prefer fresh)

If you start with whole spices and peppers, dry roast them in a heavy pan until they start to smell great (leave the basil, ground spices and salt out). Then throw everything into a clean coffee grinder, an grind into a uniform powder. The recipe will make 3 batches of Misir Wot (spiced lentil mush).

For Misir Wot, cook 1 1/2 cups red lentils in 2 cups water for about a 1/2 hour. Then, saute a large finely chopped onion in a couple tbsp. olive oil in a large skillet until clear. Add a couple minced cloves of garlic, saute a little more, then put in 2 tbsp. berbere mix and a little water to keep it from sticking. Add the cooked lentils, and cook everything on low until the lentils completely disintigrate - about 1/2 hour again. If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end. The recipe says "serves 8", but it's more like 4 in my house. :-)

Philly Markowitz

Berebere

The following Berebere sauce is from "The Frugal Gourmet on our Immigrant Ancestors," and has always turned out very well for me.

2 tsp cumin seeds

4 whole cloves

1/2 tsp cardamom seeds

1/2 tsp whole black peppercorns

1/4 tsp whole allspice

1 tsp whole fenugreek seeds

1/2 cup dried onion flakes

3 oz. red New Mexican chiles (see my note, below)

3 small dried long hot red chiles (ditto)

1/2 tsp ground ginger

1/2 tsp freshly ground nutmeg

1/4 tsp ground turmeric

4-8 cloves garlic, crushed (my modification)

2 tsp salt

1/2 cup salad or peanut oil

1/2 cup dry red wine

Cayenne pepper to taste

Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 min. Do not burn or discolor the spices. Cool completely.

Combine the toasted spices and all the other ingredients, except the garlic, oil, and wine, in a spice grinder or electric coffee grinder and grind in batches. This may take a few minutes. Keep your face away from the machine... Place the spice blend in a bowl and add the garlic, oil, and wine. Add cayenne pepper to taste. Stir until thick and store in a closed plastic container in the refrigerator.

My comments: First, I usually forget the New Mexican chilies, and use a mix of dried cayennes and habs. For that matter, feel free to substitute your favorite dried chiles everywhere "chile" is mentioned. I use fresh garlic instead of the garlic powder in the original recipe, and have not hit an upper limit for my personal taste (hmmmm, maybe I should make it with 20 cloves)...This stuff is great, and doesn't need an Ethiopian dinner to enjoy it. It is especially good with red meats.

Enjoy!

|James Lehmer | lehmer@netcom.com (home) | lehmer@sybase.com (work) |

Green Chile

Additionaly I would like to thank the posters of the green chili recipes awhile back. Using them as a compilation reference I concocted the following-

fresh cubed pork loins, ground turkey, 5 habenero's, 4 jalapeno's, 5 cayenne, 4 chile pequin, 1 garlic head 8 tomatillos, 10 chipotles, kuners brand southwestern tomatos, 1 can chicken broth, 1 red onion, and 4 pounds bueno brand green chili's.

I quick stir fryed everything first and brought the whole tasty hot family together in a crock pot for 8 hours and then 24 hours in the freezer to further break donw the cell structure contained there in and promote hot head harmony. The result was fantastic. I will certainly cook more with chipotles...loved the smoky flavor. At a green chili cook-off at work it disappeared to quickly the slap of a vacuum was heard for cubicle miles.

vaughan@cabrera.mcae.stortek.com (Bill Vaughan)

Billy Bob's Texas Chili

True Texas chili has no beans and no tomato. None.

Billy Bob Barnett's World's Largest Honky-Tonk Texas Style Chili

10 lb chili ground meat (coarse)

1 c chili powder (hot)

1 c chili powder (mild)

3/4 c paprika

1/2 c comino (cumin)

1/4 c garlic powder

1/4 c salt

1/8 c crushed red chili

1 lb suet

3 qts water

1/4 c sugar (twenty min before pullin' it off the fire)

Add fat first, then meat and seasonings to fat.

Add water after it cooks 2 hrs.

Cook 3 hrs total.

Stir occasionally.

Now that's Texas Chili! (Although I usually throw in Shiner Bock Beer for part of that water.) This is real good with raw chopped onion on top (plus the ubiquitous saltines).

Kathy

kheacock@utmmg.med.uth.tmc.edu (Kathy Heacock)

posted to Rec.food.recipes

Birria-style Brisket

Birria is a typical dish from the Zacatecas area of Mexico, often made with lamb. As always, the chile content can be adjusted upwards!

4 dried California or New Mexico chiles,

or 1/4 C chile powder

2 small dried hot chiles

1 1/2 C dry red wine

1/4 C wine vinegar

6 cloves garlic

1 1/2 tsp ground cumin

1 1/2 tsp dried oregano leaves

1/2 tsp ground cinnamon

1 piece (2.5-3 lbs) center cut beef brisket, surface fat trimmed

4 large (about 1 3/4 lb) onions, thinly sliced.

Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil. Remove, cover and let stand until softened, about 45-60 min. Puree the chiles with the rest of the seasonings (everything except the beef and onions) until smooth.

Place meat in a roasting pan, top with chile mixture and onions. Seal pan tightly with aluminum foil. Bake, covered, at 350F until brisket is very tender, about 4 hours. Shred meat, mix with onion and juices.

Serve with cilantro, lime and sour cream to add to taste; or, roll in tortillas for a birria-burrito!

Cafe Pasqual's Black Beans

Recipe By: Cafe Pasqual's Cookbook by Katharine Kagel

Serving Size: 6

Categories: Mexican Vegetables

Amount Measure Ingredient -- Preparation Method

2 1/2 cups dried black beans -- about 1 1/4 lb.

1/2 white onion -- finely diced

1/2 green or red bell pepper -- seeded and diced

2 fresh jalapeno chiles -- seeded and minced

1/2 teaspoon ground cumin

1/2 bay leaf

3 quarts water

1 teaspoon salt -- or to taste

Cafe Pasqual's is a well known restaurant in Santa Fe, NM.

Black beans, also known as turtle beans, are native to Central and South America. I prefer them to the Southwest's more traditional pinto; they have more flavor and seem to be more easily digested. They also do not need the addition of meat fat for flavor the way pinto beans do.

Do not soak these beans overnight. Presoaking actually seems to lengthen the cooking time. Also, to achieve soft, tender beans, do not add salt until the end of the cooking process. Adding salt early in the cooking will make the beans tough.

Sort the beans by hand to remove small rocks and bits of organic debris, and clean thoroughly, rinsing under running water.

Combine all the ingredients, except the salt, in a stockpot. Bring to a boil and then reduce the heat to low. Simmer uncovered, until the beans are soft, about 1 1/2 hours. Add water as needed to keep the beans immersed during cooking. When the beans are properly cooked, they are tender but their skins remain unbroken.

Season with the salt. Cool the beans and store in their liquid to cover in the refrigerator. the beans will keep up to 5 days in the refrigerator. The beans will keep for up to 5 days in a container with a tight fitting lid. You may freeze the beans for up to 2 months. When thawed they will be softer in texture.

Variations: Halfway through the cooking, add to the beans 2 lemons, sliced, seeded, and coarsely chopped; and/or 1 1/2 teaspoons medium-hot New Mexico red chile powder (molido) and any leftover salsa. For more piquant beans, add 1 fresh serrano chile, stemmed, seeded, and finely chopped.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA.

garhow@hpubmaa.esr.hp.com

Warm Black Beans with Chiles and Cilantro

Recipe By: Annie Somerville in "Fields of Greens"

Serving Size: 4 Preparation Time :0:45

Categories: Beans/Peas Chile Pepper Dishes

Amount Measure Ingredient -- Preparation Method

2 cups dried black beans -- about 12 ounces

sorted and soaked overnight

5 cups cold water

1 fresh oregano or marjoram sprig

3 fresh sage leaves

1 bay leaf

1/2 medium yellow onion -- diced, about 1 cup

salt

3 cloves fresh garlic -- finely chopped

1 1/2 teaspoons cumin seed -- toasted and ground

1 teaspoon dried oregano

2 tablespoons Ancho Chile Puree

1/2 teaspoon Chipotle Puree

1/4 cup fresh orange juice

rice wine vinegar

2 tablespoons coarsely chopped cilantro -- (fresh coriander)

Drain and rinse the soaked beans; place them in a large saucepan with the water, oregano or marjoram sprig, sage, and bay leaf. Bring to a boil, then reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to 35 minutes.

While the beans are cooking, water-saute the onion and 1/2 teaspoon salt over medium heat until the onion softens, about 5 minutes, then add the garlic, cumin, and dried oregano. Keep the onion on very low heat.

Add the beans and their broth to the onion with 1/2 teaspoon salt and the chile purees. Cook, uncovered, over medium-low heat for 20 to 30 minutes. If the beans need more liquid, add a little water to keep the dish saucy. Add the orange juice, 1 teaspoon of vinegar, and the cilantro just before serving. Add salt to taste and a splash of vinegar if needed. For spicier beans, add more of the Ancho and Chipotle purees.

NOTES : (adapted by Curtis Jackson)

Black beans lend themselves to pungent spices and citrus flavors. In this rustic, saucy dish, both are used to balance the heat and smoky taste of dried chiles. The beans broth is important here, so be sure to use all of it. Serve with warm tortillas and Salsa Fresca (page 335) or alongside a spicy polenta gratin (page 212).

Spicy Black Bean Dip

First prepare the black beans...

2 Cups washed/cleaned black beans

6 (or so) C water

1 medium onion, chopped

1 Tbs minced or granulated garlic

2 Tbs salt

Put all ingredients in a suitable pot. Bring to boil, then reduce heat to low and simmer 2-3 hours, or until tender. Add more water if needed, and skim foam off the top.

Black Bean Dip

2 C cooked black beans

1 jalapeno chile, minced

1 small chopped onion

1 Tbs fresh chopped garlic

1 C sour cream (or use yogurt)

1 tsp cumin

salt, pepper to taste

Puree the beans in a blender or food processor. Add rest, puree until smooth.. Chill before serving.

For a great smokey tasting dip, use chipotle(s) instead of jalapenos!

Black Bean Salad

When the subject of black bean salsa came up I was thinking of this recipe. He actually calls it a salad, but it could also be used as a salsa, just add some chopped serrano or jalapeno chiles. I used canned black beans rather than cooking the dried ones. I dumped them into a strainer and rinsed them with running water. It was very good.

Recipe By : The Thrill Of The Grill by Chris Schlesinger

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

For the beans

1 pound dried black beans

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon fennel seed

2 cloves garlic -- peeled

1 bay leaf

For the dressing

2/3 cup red onion -- chopped

1/2 cup red bell pepper -- chopped

2 tablespoons parsley -- chopped

2 tablespoons cilantro -- chopped

2 tablespoons scallion -- chopped

1 tablespoon ground cumin

1/8 teaspoon cayenne pepper

4 tablespoons olive oil

10 tablespoons lime juice -- (about 5 limes)

salt and pepper -- to taste

This dish is Mexican/Southwestern in concept. It's a bit like a salad of greens, where black beans substitute for the lettuce and the rather large dose of lime juice makes it surprisingly refreshing. It traels well and is better the day after it's made: a good accompaniment to hot or cold grilled meat. You can also add cold grilled meat directly to the salad and turn it into an entree.

Sort the beans carefully, discarding any small pebbles that may be mixed in. Soak the beans in cold water to cover for 5 hours, then drain and rinse them well.

Put the beans in a saucepan and add enough water to come about 1 1/2 inches above them.

Add the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, or until the beans are tender but not mushy.

Drain the beans and rinse them under cold water for 1 minute to stop the cooking process. Drain them again.

In a large bowl, combine the dressing ingredients and mix well. Add the beans, toss, and serve. This salad keeps for 4 to 5 days covered and refrigerated.

NOTES : From: The Thrill Of The Grill by Chris Schlesinger and John Willoughby ISBN: 0-688-08832-5

Entered into MasterCook by Garry Howard, Cambridge, MA

garry_howard@hpubmaa.esr.hp.com

Black Hole Chili

The Brides of Black Hole Chili team entered their chili in the 1978 Luckenbach Ladies World Championship Chili Cookoff, where it garnered sixth place. The recipe had evolved from the first attempts at the Marble Falls Chili Cookoff some years before, where it was concocted by Flash Bruhweiler and Sonny Day.

The Structure of Black Hole Chili

Alwyn Wootten 1 2

1 National Radio Astronomy Observatory

2 Groupie, 1978 Luckenbach Ladies World Chili Championship

The Recipe

7.5 lb meat -- /u/tough/u/ meat such as chuck, defatted and deboned. This is a lot, and can feed 50-75 people if sufficiently hot chili is prepared.

9 (or more) garlic cloves, chopped or mashed fine

Olive Oil or a mixture of olive oil and sesame oil, 5:1

Combine the oil, garlic and meat and cook till brown. If you didn't realize that the meat must be in 1 cm cubes, start cutting.

25 japone peppers, large red and dried.

Start deseeding (the seeds are too hot) and boil in a few quarts of water until they are soft, then scrape the inside pulp out. Add to meat mixture when the meat begins to brown, reserving the chili water.

14 chili pequine peppers -- squashed with a hammer. Add to chili.

Now add 2.5 cups water or beer, plus 1.5 cups of the water you boiled the peppers in, and simmer slowly in the pot for 80 minutes while you win moseyin' and egg toss contests, and just generally fall down a lot.

Now let your chili settle and the grease rise so that you can skim discard it (the grease, not the meat).

Dispense with all remaining sobriety.

ADDITION OF SPICES CEREMONY

Gather the team and groupies together for this ceremony. This is the point to go all out for showmanship, so ham it up. Hopefully you have ground the following spices freshly, so that laborious grinding processes do not sap the climax of its power.

THE SPICES

8 tablespoons ground cominos (cumin) -- group chants praises of cumin

6 tablespoons ground oregano -- praise the oregano somewhat more loudly

4 tablespoons ground coriander -- some of the women may swoon

1.5 teaspoons cayenne pepper from a flask labelled 'paprika'

1 tablespoon salt (add half this at first, increment as necessary

1 tablespoon tabasco -- accompanied by loud chants and holy rollin

8 tablespoons or more paprika, from a container prominently labelled 'cayenne pepper' -- accompanied by a crescendo of frenzied shouting and counting of tablespoons. If your team can still count high enough, add 24 teaspoons instead.

4 oz tomato paste after the hubbub has died down and no judges are looking. Remember, real men do not put vegetables in their chili.

1 tsp exotic spice could be added here, too. At Luckenbach, the Brides of Black Hole added mint and epizote. No one knew, or knows yet, what epizote is. The more obscure the spice, the better.

0.5 tbl masa harina -- or less, to thicken the chili if it is too thin. This must be added last.

Cook 10 more minutes

Open up a beer and dish up a bowl 'o' red.

awootten@polaris.cv.nrao.edu (Al Wootten)

Blue Cornsticks

1 1/2 c. blue cornmeal

3/4 c. all-purpose flour

2 tbsp. sugar

1 1/2 tsp. salt

1 tsp. baking powder

3 large eggs

6 tbsp. unsalted butter, melted and slightly cooled

6 tbsp. shortening, melted and slightly cooled

1 1/4 c. milk, room temperature

3 jalapeno chiles, seeded and minced

2 cloves garlic, minced

3 tbsp. chopped cilantro

oil or melted butter for brushing

1. Preheat oven to 400 F. Place cast-iron cornstick mold in the oven to warm.

2. In a large bowl, sift cornmeal, flour, sugar, salt and baking powder. In a medium bowl, lightly beat eggs. Beat in melted butter and shortening. Stir milk. Add this to the dry ingredients with jalapenos, garlic and coriander. Stir just to blend - do not overmix.

3. Remove hot mold from oven and brush with oil. Spoon about 2 tbsp. of the batter into each mold and bake in the middle of the oven for 20 to 25 minutes until cornsticks are golden brown around the edges and on the bottom. Turn out onto a rack to cool. Repeat with remaining batter.

Vanisa_Yuthasastrakosol@baylor.edu

Brendan's famous Onion Rings

1 or 2 large onions

1 bottle of your favorite hot salsa

a few drops of your favorite hot sauce

2 cups of all-purpose flour (you may need more)

Oil for frying

Slice onions into rings. Mix your favorite hot salsa with a few drops of your favorite hot sauce to get it slightly hotter than you would like it. Coat onion rings, one at a time in salsa, then cover with flour. Place on plate until you have a sufficient quantity ready to fry. (Do not throw out the remaining salsa and flour) When you have the rings dipped, heat oil in the pan until hot, then start frying the rings. Brown on both sides. When they are done, mix the remaining salsa and flour together, add more salsa if dry, more flour if wet, until you have a thick paste, like bread dough. Fry in the hot oil until brown and crispy. The smaller the better!! Serve with lots of salt, ketcup, and salsa or hot sauce.

Jena.Buttimer@es.atl.sita.int (Jena B)

Buffalo Style Chicken Wings

(Collection from the rec.food.recipes archives)

BUFFALO STYLE CHICKEN WINGS

24 wings

4 cups oil (peanut, corn, or other)

4T butter

2-5T (one 2.5 oz. bottle) Frank's

1T white vinegar

Louisiana Hot Sauce

2-1/2C blue cheese dressing

salt and pepper

celery sticks

Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake). Serve with celery sticks, blue cheese dressing (for dipping), and beer.

The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though.

Wings, being mostly chicken skin, have a large amount of fat in them, no matter what you do. You can help a little by broiling them so that some of the fat melts away, and not adding any more. I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing).

BLUE CHEESE DRESSING

1 c. mayonnaise

2 Tbsp. finely chopped onion

1 tsp. finely minced garlic

1/4 c. finely chopped parsley

1/2 c. sour cream

1 Tbsp. lemon juice

1 Tbsp. white vinegar

1/4 c. crumbled blue cheese

salt, pepper, cayenne to taste

Combine and chill for an hour or longer.

Buffalo Wings

2 lb. Chicken Wings

1/4 cup Margarine (not butter)

1/2 cup Durkee's Louisiana Hot Sauce (used to be Frank's)

Heat cooking oil in a deep fryer to 375 F.

Cut each wing into 3 pieces and discard the wingtips.

Do not remove the skin from the wings.

Fry them for 12 - 15 minutes in small enough batches that the oil temp won't drop below 325 F. My deep fryer will handle 2 lb at a time. I usually put the "drumettes" in first because they take slightly longer to cook; then I add the other pieces after the drumettes have cooked for about 1 minute. They're cooked when the bubbles slow down and the wing pieces are all floating. Agitate the pieces occasionally during frying so they don't stick together.

While the wings are frying, put the margarine and sauce in a small saucepan or skillet and heat it on low. Bring the mixture to a simmer, stirring occasionally.

When the wings are done, remove them from the oil and drain.

Place the wing pieces in a plastic bowl with a tight fitting lid (I use a Tupperware container) and pour the hot sauce mixture over the wing pieces. Put the lid on the plastic container and shake it well, thoroughly coating the wing pieces with sauce.

Remove the wing pieces from the sauce, allowing excess sauce to drain off of them. I use a pair of tongs and shake the excess sauce off before putting them on a serving platter. They can be eaten hot, cold, or room temperature.

Serves 2 - 4

BUFFALO WINGS

The Sauce- This makes enough for about 48 "wingettes"

MEDIUM HEAT

6 Tablespoons (3 oz.) of Louisiana Hot Sauce

1/2 stick of margarine (not butter!)

1/2 to 1 Tablespoon of white vinegar

1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Medium)

1/4 teaspoon of Worcestershire Sauce

1 to 2 teaspoons of Tabasco Sauce

1/8 teaspoon of Celery seed powder

1/4 teaspoon of Red Pepper

1/8 to 1/4 teaspoon of Cayenne Pepper

1/8 teaspoon of Garlic Salt

Dash of Black Pepper

Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

HOT

6 Tablespoons (3 oz.) of Louisiana Hot Sauce

1/2 stick of margarine (not butter!)

1/2 to 1 Tablespoon of white vinegar

1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Hot)

1 to 2 Tablespoons Melinda's extra hot sauce (Original Habanero Pepper Sauce) 800-748-2861 Old SW Trading Co

1/4 teaspoon of Worcestershire Sauce

1 to 2 teaspoons of Tabasco Sauce

1/8 teaspoon of Celery seed powder

1/4 teaspoon of Red Pepper

1/4 teaspoon of Cayenne Pepper

1/4 teaspoon of Habanero molido (powder) 800-748-2861 Old SW Trading Co

1/8 teaspoon of Garlic Salt

Dash of Black Pepper

Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings

Fry the wings in a deep fryer set at 360 degrees F., using vegetable oil. My outdoor cast iron kettle type deep fryer w/1 gallon of oil will do 24 wingettes in 8 minutes. 30 in 10 minutes. Hotter oil for 8 minutes= crispier. Hotter oil for 10 minutes = crispier and dry inside.

Your mileage may vary! With the basket and cooking thermometer in the hot oil, @360 degrees I drop in one wing at a time. If the count stops at 24 I then set the timer for 8 minutes. Every couple minutes toss the basket contents to redistribute. The above method of loading the basket eliminates the wings from sticking to the basket. IMHO

Drain the wings for a minute then put them in a bowl.

Pour the sauce over them, cover the bowl, and shake to completely coat the wings. Watch how they do it at Hooters!

Serve with carrot and celery sticks, Marie's Blue Cheese Dressing, and cold beer.

James' World's Hottest Wings!

Caution: The fumes from preparing this will make it difficult to breathe!

Don't attempt to eat with an ulcer.

2 Lbs Chicken Wings cut up Buffalo style

6 whole sorano chili peppers

6 whole red chili peppers

10 whole jalapeno peppers

2 cups white wine

1 Bottle Tabasco Sauce

1/2 Bottle Worcestershire sauce

10 Tablespoons Cayenne pepper

10 Tablespoons Durkee red-hot sauce

1 Tablespoon salt

3 Tablespoons pepper

1/2 Cup Vinegar

1 Fire Extinguisher (Optional....)

In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.

Buffalo Chicken Wings

Yield: 8 servings

Seasoning Mix (Makes 2 tablespoons plus 1 3/4 teaspoons)

2 teaspoons salt

2 teaspoons paprika (mild, or Hungarian hot paprika)

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon garlic powder

3/4 teaspoon white pepper

10 tablespoons (1 1/4 sticks) unsalted butter, in all

1 tablespoon plus 1 teaspoon Tabasco sauce, in all

24 chicken wings, tips removed, room temperature

2 cups vegetable oil

Blue Cheese Dressing (recipe follows)

Celery sticks (optional)

Thoroughly combine the seasoning mix ingredients in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate, and let cool slightly.

Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess of gunk that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered) and heat the oil.

Heat the oil in a large heavy skillet over high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.

Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finishing sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks, if desired.

Blue Cheese Dressing

2 eggs

1 tablespoon fresh lemon juice

1 tablespoon apple cider vinegar

1/4 cup chopped onions

1/4 cup chopped celery

1/2 teaspoon salt

1/2 teaspoon white pepper

1/8 teaspoon cayenne pepper

1/2 teaspoon minced fresh garlic

1 teaspoon Worcestershire sauce

2 cups vegetable oil

1/2 cup crumbled blue cheese

Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until ready to use.

Janice Okun's Buffalo Chicken Wings

24 chicken wings, about four pounds

Salt, if desired

Freshly ground pepper

4 cups peanut, vegetable, or corn oil

4 tsp butter

2-5 Tbs (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce

1 Tbs white vinegar

Blue-cheese dressing (see recipe)

Celery sticks

1. Cut off and discard the small tip of each wing. Cut the main wing bone and second at the joint. Sprinkle the wings with salt, if desired, and pepper to taste.

2. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well.

3. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.

4. Melt the butter in a saucepan and add two to five tablespoons of the hot sauce and vinegar. Put the chicken wings on a warm platter and pour the butter mixture over them. Serve with blue-cheese dressing and celery sticks.

Yield: Four to six servings.

Blue-cheese dressing

1 cup homemade mayonnaise (see recipe)

2 Tbs finely chopped onion

1 tsp finely minced garlic

1/4 C finely chopped parsley

1/2 C sour cream

1 Tbs lemon juice

1 Tbs white vinegar

1/4 C crumbled blue cheese

Salt to taste, if desired

Freshly ground pepper to taste

Cayenne pepper to taste

1. Combine all of the ingredients in a mixing bowl.

2. Chill for an hour or longer.

Yield: About two and one-half cups.

Mayonnaise

1 egg yolk

Salt, if desired

Freshly ground pepper ..

1 tsp imported mustard, such as Dijon or Dusseldorf

1 tsp vinegar or lemon juice

1 C peanut, vegetable, or olive oil.

1. Place the yolk in a mixing bowl and add salt, if desired, and pepper to taste, mustard, and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater.

2. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used.

Yield: About one cup.

Oriental Hot Wings

Combine the following ingredients to make a marinade:

1 cup soy sauce

1/2 cup sugar

1/4 cup sesame seeds

1 tbsp cayenne pepper

Cut 2-3 lbs of wings into 3 pieces. Discard the wingtips and marinate the remaining pieces for at least 30 minutes. Agitate the pieces occasionally while they are marinating.

Cover a cookie pan with foil and, using tongs, place the marinated wing pieces on it. I suggest using a cookie PAN, as opposed to a sheet, because the sides will insure that none of the marinade mixture drips off the edge and screws up your oven. There should be a slight seperation between each individual piece so they don't stick together.

Cook for one hour at 350 F, turning the wing pieces every 10 minutes. If you want them to come out nice and even, you need to turn them individually with a pair of tongs. If you don't turn them, they'll stick and burn on one side.

After they are done, let stand for at least 20 minutes. Serve hot or at room temperature.

Steve's wing sauce:

1/2 cup Durkee Red Hot (used to be franks louisana hot sauce)

1.5 Tb honey

1 Tb butter

1 Tb white wine vinegar

1 Tb lemon juice

5 tsp cayenne pepper

5 tsp tabasco

Put all ingredients in a sauce pan and simmer on low temp until everything is mixed well/melted. Simmer on low for another 5-10 minutes to let the flavors blend and the sauce darken a little.

When the wings are cooked, put them in a bowl and pour the sauce over them. The sauce should cover a couple pounds of wings. Stir to coat.

Modified Buffalo Wings

2 tbsp butter (or margarine)

1 bottle Lousiana hot sauce ( I think this is an 8 oz bottle I can't remember exactly)

juice of 1 lime (or two to taste)

celery

blue cheese dressing (the chunky kind works best, I use Maries)

Put butter, hot sauce and lime into a sauce pan. Bring to a VERY slow boil then reduce the heat to low and simmer for 30 minutes.

This will help to reduce the sauce a bit and it will take some of the heat out of the hot sauce. The lime add a little flavor and gives the sauce some body. The citrus increases the bite but the lime flavor really enhances the overall taste. The butter add a little flavor but it isn't enough to make the wings slip out of your hands.

Lightly flour the wings and deep fry (just make sure that the wings are crispy and FULLY cooked, no trips to the hospital please!!)

Celery and bleu cheese dressing are a must... Buy extra so that your guests can nibble as they watch you deep fry the chicken.

Real Buffalo Wings

Well I'll give the REAL "ORIGNAL" anchor bar recipe for Buffalo Wings. The anchor bar is the birthplace of Buffalo wings. I'll warn you that I'm not a great cook and never follow a recipe.

1) mix flour and cyann pepper and toss the mix into a bag.

2) dump a couple of bottles of tabasco sauce in a plastic bag.

3) dump some vinegar (the good kind that gets your wife mad when you use it)

into a bowl.

4) dip the wings in the vinegar

5) shake them in the flour mix (you want a light dusting)

6) toss them in the tabasco (get lots on em)

7) deep fry until done

8) serve with blue cheese dressing (very cold), celery, carrots.

* if they are not quite hot enough add more pepper or dump the juice from a couple bottles of jalapena in with the tabasco.

Buffalo Chicken Salad

Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I swear by the stuff at work, I should have known it was the best for Buffalo Wings - it is great in Crab Dip, too) and a little olive oil, lemon juice, salt and pepper. I like to let the chicken sit overnight so that it soaks up the true flavor of the durkee's. Bake off the chicken at 350 until cooked through, and no pink shows. Let cool and tear into pieces, drizzling more Durkee's if the flavor is not enough. Then I just toss it with chopped celery, and homemade blue cheese dressing. The dressing certainly does not have a recipes (We really don't use recipes in catering)- basically it is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese - Saga Blue usually. The secret is to let the blue cheese set in the fridge at least overnight.

Buffalo Chicken Wings

MEDIUM

2 lbs disjointed chicken wings

1 gallon vegetable oil

1/4 lb margarine (melted)

1/8 tsp garlic powder

8 oz. cayenne pepper sauce (For HOT: 8 oz. more sauce;

For SUICIDE: 8 oz. more sauce, 1 cu. diced jalapenos, and 1 tsp cayenne pepper powder)

Deep fry wings in oil for about 25 minutes at 375F; make sure wings remain separated.

Put melted margarine in bowl and add garlic powder and cayenne pepper sauce (plus jalapenos and cayenne powder for Suicide wings).

Place cooked wings in large pan, add sauce, cover and shake.

Blue Cheese Dip

4 oz. crumbly blue cheese

4 oz. sour cream

4 oz. mayonnaise

1/8 tsp garlic powder

1/8 tsp onion powder

Mix ingredients and refrigerate 1/2 hour before serving.

Hawaiian Chicken Wings

1/4 cup butter or margarine

1/2 cup tomato ketchup

1 clove garlic, minced

3 lbs chicken wings, tips removed

1 cup fine dry bread crumbs

1 (14 ox/398mL can) pinapple chunks

2 Tbsp brown sugar

1 Tbsp minched fresh ginger (I use a teaspoon of dry)

1 Tbsp Worcestershire sauce

Dash Hot pepper sauce (Tobasco)

Melt butter in shallow baking pan in 400F oven. Stir together ketchup and garlic; brush over wings, then roll wings in bread crumbs to coat evenly. Place in pan, turning to coat lightly with butter and bake for 30 minutes. Meanwhile, drain pinapple, reserving juice in 2-cup measure; add water to make 3/4 cup liquid. Stir in brown sugar, ginger, Worcestershir sauce and hot pepper sauce. After wings have cooked 30 minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or until chicken is tender, adding pinapple for last 5 minutes. Care should be taken to ensure wings ar lightly browned.

Makes about 4 servings.

Bul Gogi (Korean marinated beef)

1 lb beef sliced very thin. I think the best thing to do is go to a Korean market for this; they have it pre-sliced and it is *really* hard to do well by hand.

Marinade:

1/2 c soy sauce

1-2 T sugar

3 cloves garlic, crushed or sliced thinly

2 scallions, chopped thinly

1 t grated fresh ginger

1 T sesame oil

2t toasted sesame seeds

red pepper to taste.

Marinate the beef in the sauce for about an hour (some people do it overnight, but this seems to be overkill to me!)

To cook, the ideal things is to use a Korean bul-gogi grill. That failing, a hibachi is okay but you lose the juice. You can also do it under the broiler in the oven, which is a solution a lot of my korean friends used at home.

Serve with short grain rice, bean sprouts, and kim chee.

bbeer@u.washington.edu (Bob Beer)

posted to Rec.food.recipes

Butternut Squash and Ancho Chile Puree

1 dried ancho chile

1 medium-size butternut squash, peeled and cut into 1/2-inch cubes

1/4 tsp. ground cumin

1 tsp. salt, plus more to taste

Scant pinch cayenne (optional)

Place the ancho chile in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chile is soft, about 10 minutes. Remove the chile from the liquid. When cool enough to handle, stem the chile, split i t open, and scrape out the seeds.

Meanwhile, place the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 10 minutes. Drain well and place the squash in a food processor. Add the chile and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with the salt and cayenne, if desired. Divide among 4 plates and serve immediately.

Yield: Four servings.

>From the New York Times Magazine for December 5, 1993.

Alan J. DeWeerd

deweerd@wisnuf.physics.wisc.edu

Cacahuetes Oaxaquenos

3 large jars Planter's dry-roasted peanuts

2 oz. finely ground dried chile tepin

1 oz. finely ground dried chile de arbol

3 oz. finely ground dried chile habanero

3/4 cup olive oil

7 cloves peeled garlic

In a large wok, SLOWLY brown the garlic in oil. If it burns, throw it out and start over. Remove garlic from oil, slice thinly with a radial arm saw, and feed to wolves. Reduce heat slightly, mix in three ground chiles until it resembles a thick liquidy paste, and immediately stir in peanuts, coating all evenly. Increase heat slightly and continue to stir for about 15 minutes, the idea being to slightly roast the peanuts while imbuing them with the subtle essence of U-235. Add salt to taste (they won't need much). If you let the chiles burn at this point, carefully scoop up about 2 large teaspoons of chile paste and carefully spread in a thin layer on all of your ABBA records. Remove peanuts from wok, packing them back in the original jars, and reseal.

Usually best after about 12 hours.

"Mark Seasly <SEASLY.MARK@tntv7.ntrs.com>

Cafe Con Leche Habanero Sauce

(For the most part, this seems like a pretty generic recipe.)

7 habaneros (insides removed)

3 cloves garlic

~4 oz apple cider vinegar (enough to fill a 5 oz bottle)

juice from .5 small lime

3 mercot sections

1/8 tsp salt

Puree everything and pour it into an old sauce bottle.

I suspect that this will keep indefinitely w/o refrigeration since it has so much vinegar in it--if you know differently, let me know. (However, my bottle is already half gone so this may not be a problem.)

<jeremy@apple.com> (jeremy j. b. nguyen)

Cafe Pasqual's Green Chile Sauce

Recipe By: Cafe Pasqual's Cookbook by Katharine Kagel

Serving Size: 1

Categories: Mexican Sauces

Amount Measure Ingredient -- Preparation Method

1 1/2 pounds fresh mild green New Mexico chiles -- *

3/4 pound fresh hot green New Mexico chiles -- **

4 cups water

1/2 white onion -- medium dice

2 teaspoons dried Mexican oregano or marjoram

6 cloves garlic -- finely minced

1 1/2 teaspoons kosher salt

2 tablespoons vegetable oil

3 tablespoons all-purpose flour

Roast, peel, seed, devein, and chop chiles to measure * 2 cups. ** 1 cup.

This is the sauce we use to dress omelets, huevo motulenos, huevos rancheros, enchiladas, and burritos. Called chile verde, it is the gravy of New Mexico. Gravies are the personal mark of a cook, so please feel free to make this recipe yours with your own additions or deletions.

Green chiles are available fresh, frozen, canned, or dried. If using fresh chiles for this recipe, which are preferred, make a special effort to obtain New Mexico green chiles rather than use the milder, ubiquitous Anaheim variety. If New Mexico green chiles are unavailable, substitute fresh poblano chiles. Poblano chiles are shiny, dark green, and have more of a bell pepper shape that the longer, pointed New Mexico and Anaheim varieties. Fresh chiles need to be roasted, peeled, stemmed, seeded, and chopped before using. Frozen chiles have already been prepared in this manner. If using canned chiles, the least preferable choice, rinse them thoroughly before using. Canned and frozen chile producs are specifically labeled by the processor as to whether the chiles are hot, medium-hot, or mild. If using dried green chiles, soak in hot water tocover for 45 minutes to rehydrate them, then drain, seed, and chop.

Place all the ingredients, except the vegetable oil and flour, in a saucpan over medium heat. Simmer uncovered, until juice has thickened and is opaque, 20 to 30 minutes. Stir occasionally, taking care that the chiles do not burn or stick to the bottom of the pan.

In a small bowl, whisk together the oil and flour until smooth and well blended, to form the base for as roux. Place in a saucepan over medium-high heat until hot and bubbling. Reduce the heat to low and whisk, constantly until the roux is slightly brown and has a nutty flavor. Remove from the heat.

Add 1/2 cup of the green chile mixture to the roux and whisk thoroughly until smooth. Add the roux to the remaining chile mixture and cook over low heat until the sauce thickens and the "flour taste" disappears, about 15 minutes. Adjust to taste with salt.

Remove from the heat, let cool, cover, and store in a nonreactive container in the refrigerator until needed. The sauce may be refrigerated for up to 4 days. Check it for sourness if held any longer. The sauce may be frozen for up to 2 months. To heat the sauce for serving, place it in a nonreactive pan over medium-low heat, stirring frequently to prevent scorching.

Variation with meat (con carne): Prepare the sauce as direced. Cut 1 pound pork shoulder in half and trim off any fat. Place the pork in a saucepan and add 2 white onions, quartered; 1 1/2 teaspoons salt; 2 teaspoons cumin seeds; 2 teaspoons dried Mexican oregano leaves; 12 whole black peppercorns, and water tocover (about 8 cups). Bring to a boil and skim off and discard the resulting foam. Cover and simmer over low heat until the meat is tender, about 1 hour. Drain and, with two opposing forks, shred the meat into long strings. Chop the shredded meat with a cleaver into 1/2-inch lengths and stir into the finished chile sauce.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA.

garhow@hpubmaa.esr.hp.com

Cafe Pasqual's Salsa Fresca

Recipe By: Cafe Pasqual's Cookbook by Katharine Kagel

Serving Size: 1

Amount Measure Ingredient -- Preparation Method

10 ounces Italian plum tomatoes -- about 5

1/4 white onion

1/2 fresh serrano or jalapeno chile -- stem, seed, & mince

1/4 cup fresh cilantro leaves -- chopped

1/4 teaspoon salt -- or to taste

small pinch ground cumin -- optional

In American culinary history, 1992 will be remembered as the year salsa outsold catsup to become the nation's number one condiment. That's terrific news to me because it's a healthy step away from the role of sugar as a palate pleaser into the fascinating world of chile flavors.

Every morning at Cafe Pasqual's we prepare by hand four gallons of this essential salsa. We serve it as an accompaniment to our breakfast and lunch quesadillas. It is full of fresh flavor, has crunch, and the "heat" can be easily be turned up or down. We use vine-ripened tomatoes at the height of summer when they are plentiful. Otherwise, Italian plum (Roma) tomatoes are available year-round and are superior to other commercial tomatoes.

Always make salsa by hand using a good sharp knife. A machine reduces the ingredients to a mushy liquid and, at that point, you might as well buy a jar of commercial salsa.

Chop the tomatoes by hand. To create a perfect 1/8-inch dice, slice off the stem end and stand the tomato on its now-flat surface. Slice straight down to make 1/8-inch-wide slabs. Turn the cut tomato as a unit and cut across the tomato in 1/8-inch increments, creating a dice. Cut the reserved slice into dice as well. Put the diced tomatoes into a

nonreactive bowl.

Cut the onion in the same-size dice as the tomatoes and put in the bowl with the tomatoes.

Add the chile and cilantro. Add the salt and a very small amount of cumin, if you like. Stir well.

Note: Because the piquant qualities of onions and chiles vary, you man need to adjust one or the other of these ingredients to taste. Serve the salsa at room temperature within a few hours of preparing it. It does not store well, the tomatoes and onion become soft and the flavors dissipate.

Makes about 2 cups.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA.

garhow@hpubmaa.esr.hp.com

Cajun Spiced Nuts

2 Tbs unsalted butter

3 C nuts (pecan halves, almonds, whatever)

1/2 C light brown sugar

1 tsp paprika

2 tsp pure chile powder

1 Tbs ground cumin

1/4 C cider vinegar

Salt to taste

Preheat oven to 350F. Melt the butter over medium heat in a skillet. Add nuts and saute until lightly browned (2-3 minutes). Add the brown sugar and continue cooking until lichtly caramelized. Stir in the paprika, chile powder and cumin. Add vinegar and cook until all liquid evaporates. Season with salt. Spread in a single layer on a flat sheet and bake until crisp, 3-5 minutes. Will keep indefinitely if well sealed.

Adapted from 'The New Texas Cusine', by Stephan Pyles

Calabacitas

This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods.

1/2 C chopped green New Mexican chile, roasted, peeled, stems removed.

3 zucchini, cubed

1/2 C chopped onion

4 Tbs butter

2 C whole kernel corn

1 C milk

1/2 C grated Monterey Jack cheese

Saute the squash and onion in the butter until the squash is tender. Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.

Cambogee Beef

Recipe By: Richard Sterling

Serving Size: 8

Categories: Cambodian

Amount Measure Ingredient -- Preparation Method

1 pound beef

Marinade:

2 red jalapenos -- stems removed

1/4 cup lemongrass -- sliced thin

6 lime leaves or the peel of 1 lime

4 cloves garlic

1 teaspoon galangal

1/2 cup oyster sauce

2 tablespoons sugar

1 pinch salt

1/2 cup water

Cut beef into thin slices and thread onto skewers.

Mash or blend the Jalapeno, lemon grass, lime leaves, garlic and galangal together. Combine the mixture with the remaining marinade ingredients. Place in a saucepan, and bring to a boil for 1 minute. Remove from the heat and let cool. Taste for sweetness; it should be present but not dominant.

Marinate the beef in the refrigerator for at least one hour.

Grill the skewers over hot coals, keeping the beef at least four inches from the heat least the sugar burn, until desired doneness.

Serving suggestion: Before cooking, stick a chunk of fresh pineapple on the end of each skewer. Serve with Green Mango Salad and steamed rice.

NOTES : Use a mortar and pestle to combine the ingredients or if you lack one, use a blender.

Heat Scale: Medium

SirRedhawk@aol.com

Camarones Rancheros (Ranch-Style Shrimp)

Recipe By : from Mexican Family Cooking by Aida Gabilondo

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

1 pound medium shrimp

8 tablespoons butter

1 large garlic clove -- mashed

salt and pepper

1/8 cup cooking oil

1 cup onion -- thinly sliced

2 cups tomatoes, red ripe -- chopped

1 teaspoon oregano -- crushed

1 chile serranos -- sliced

Wash the shrimp thoroughly. Shell and devein. Wash again and dry in paper towels. Stir-fry in the butter in a medium skillet, with the mashed garlic added, for 2 or 3 minutes. Add a little salt and pepper but be careful if you are using salted butter. Set aside.

In a large skillet heat the oil and saute sliced onion, stirring constantly. When onion is limp, add the chopped tomatoes with 3 or 4 tablespoons of water and season with salt and pepper to taste. Allow to cook over moderate heat, stirring occasionally, and correct seasoning before adding the crushed oregano. Cook 3 more minutes, covered, and add the shrimp and the chile slices.

Remove from heat and serve in the skillet or a heated serving dish. Remove the chile slices and save for the chile eaters.

Serving Ideas : Serve with fresh lemon or lime slices and rice.

Diana Rattray

DIANAR@delphi.com

Salsa From Canned Ingredients

Recipe By: rec.food.cooking - Lynn Johnson

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

1 large can whole tomatoes -- chopped

1/2 can Ortega chile peppers -- chopped

2 yellow banana peppers -- chopped

2 canned jalapeno peppers

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon dryed oregano

3 tablespoons chopped onion

splash tabasco sauce

salt and pepper -- to taste

Chop all ingredients and place in covered bowl in refrig to marinate flavors. Keeps for a week.

From: lynn@engineering.ucsb.edu (Lynn Johnson)

Carne Adovada

This version is not real hot -- add up to 4X the amount of chile powder and /or crushed red chile.

1 1/2 medium onions, chopped medium

2 cloves garlic, minced

1/2 tsp dried oregano

1 1/2 tsp ground coriander

1 Tbs crushed red chile peppers

4 Tbs pure red chile powder

1/2 tsp ground cloves

1/2 tsp salt

1 Tbs honey

2 Tbs sherry vinegar

1 C chicken stock, as needed

4 Lb pork, remove fat and bones and slice thin

Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.

Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). Simmer in a large saucepan for 2 to 8 hours, or until pork is tender.

Note: You can also use beef (marinate the same time as the pork), or chicken (marinate 8 hours or so). Serves 6-8. Eat plain, or make burritos, etc.

Carne Asada con Chile Guajillo

(Grilled Beef Tenderloin with Spicy Red Chile Guajillo Sauce)

Sauce:

4 oz. dried _chiles_guajillos_ or New Mexico chiles (about 16 medium),

stemmed, seeded and torn into flat pieces

5 cloves garlic, unpeeled

1/2 tsp. cumin seeds

1/2 tb. dried oregano, preferably Mexican

2-1/2 to 3 cups defatted reduced-sodium beef stock

1 tb. vegetable oil

1 tb. sugar or to taste

1/2 tsp salt or to taste

Meat & Marinade:

1 tb. cider vinegar

1 2-lb. piece beef tenderloin, trimmed of fat and silverskin

1/2 tb. vegetable oil

To prepare sauce: On a heavy ungreased griddle or skillet set over medium heat, toast chiles, a few at a time, pressing them down with a spatula for a few seconds, then flipping and pressing again; be careful not to burn the chiles or the sauce will be bitter. Transfer the toasted chiles to a bowl, cover with boiling water, weight with a plate and let soak for 30 minutes. Drain.

Meanwhile, roast garlic cloves on the same griddle or skillet, turning them often, until soft and blackened in spots, about 15 minutes. Cool, peel and chop.

Pulverize the cumin and oregano in a spice grinder or mortar and pestle , then place in a blender, along with the drained chiles, garlic, and 1 cup of the beef stock. Blend until smooth, then strain through a medium-mesh sieve.

Heat 1 tb. oil in a wide, large saucepan over medium-high heat. When hot enough to make a drop of the puree sizzle, add puree all at once. Reduce heat to low, and simmer, stirring regularly, until the mixture reduces to a dark, thick puree, 10-15 minutes. Add 1-1/2 cups stock, partially cover and simmer, stirring frequently to prevent scorching, about 45 minutes. Season with sugar and salt. Thin with a little extra stock, if necessary, to give the sauce the consistency of heavy cream. (The sauce can be made ahead and stored, covered, in the refrigerator for up to 2 days.)

To marinate and cook beef: Combine vinegar with 3 tb. of the sauce. Brush the mixture over tenderloin. Place the meat in a shallow dish, cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Prepare a charcoal fire or preheat a gas grill. Brush the meat with oil and grill with the cover on, turning the meat regularly, to desired doneness--120 degrees F for rare, 145 degrees for medium. Remove to a rack set over a plate and let rest in a very low oven for 10 minutes before serving.

Just before serving, reheat the sauce and slice the meat. Spoon the sauce onto warm dinner plates and top with the beef.

Serves 8.

Enjoy!

Christi Craig (sol131@sol1.solinet.net)

Rude's Cayenne Pumpkin Pie

Well, finally, here it is. I lost the first page of my recipe, however, so the crust is up to you. I'll pick it up from the ingredients of the filling and go from there.

INGREDIENTS

Filling

2 cups canned pumpkin (or 2 cups fresh+cooked+pureed+drained+packed)

1/4 cup honey

1/2 tsp salt

1 cup half-and-half

1 egg beaten severely

1/2 tsp real vanilla

1 1/2 tsps cinnamon

3/4 tsp powdered ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

2 tsps Cayenne pepper (fresh ground from dried pods is best)

2 Tablespoons pecans ground to a fine flour

Cream for Whipping.

Instructions:

1. Preheat oven to 425 degrees before measuring the ingredients.

2. Combine all the ingredients in a mixing bowl, beat them together until smooth, and pour them into a crust-lined 9-inch pie pan. Bake for 15 minutes.

3. Reduce the heat to 350 degrees and bake for another 35 minutes or until set. Cool and serve topped with whipped cream.

Notes:

This is deceptively hot, so make it once with these amounts and adjust from there if not hot enough.

Make sure that you have the Whipped cream to cool the heat if it is too hot.

-Tom

tom@avatar.ftc.scs.ag.gov (Tom Rudnick)

Ceviche De Palapa Adriana - Acapulquito Style

Recipe By: Chile Pepper Magazine - Oct. 1992

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

1 1/2 pounds any white fish fillet -- chopped

8 Mexican (Key) limes -- juiced

2 serrano chiles -- seeded and minced

1 tomato -- finely chopped

1/2 onion -- finely chopped

1/4 cup canned peas

1/4 cup carrots -- finely diced

2 teaspoons fresh cilantro -- minced

salt and pepper -- to taste

10 corn tortillas -- fried very crisp

If you wish to try Acapulquito Style ceviche at Palapa Adriana, a restaurant on the Malecon in La Paz, Baja California Sur, you must specially request it. The ceviche listed on the menu is served without the peas, carrots and serrano chiles.

Place the fish in a shallow container. Pour the lime juice over the fish, cover, and refrigerate the mixture for about two hours, stirring occasionally, until the fish is opaque.

Just before serving the ceviche, stir in the vegetables and the cilantro. Add salt and pepper to taste. With a slotted spoon, heap the ceviche onto the crisp tortillas and serve.

Serving Suggestion: If tostaditas are available in your area, they may be used in place of the crisply fried tortillas.

Variation: Use tiny cocktail shrimp or sliced bay scallops in place of white fish. Reduce the marinating time to 30 minutes or less.

NOTES : Heat Scale: Mild

MasterCook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Charlie's Salsa

Recipe By: Charles Collins (Artist) - Taos, NM

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

1 can whole tomatoes

1/4 small onion

2 cloves garlic

3 canned jalapenos

1 teaspoon honey

This is a recipe for salsa that is very different. I got it from a longtime artist friend of mine who lives in taos, New Mexico. I don't usually measure ingredients when I make it so use your own judgement.

Take 1 can whole tomatoes and extract the juice into a food processor. I open the can, pour out the juice and then squeeze the tomatoes with my fingers to extract more. Add onion, garlic, jalapenos (or more to taste), and honey to the food processor or blender. Process until smooth. Add the tomatoes and just hit the button on the food processor a couple of times to chop the tomatoes. DO NOT process them. The salsa has a slightly sweet flavor due to the honey combined with the hotness of the jalapenos gives it a unique taste.

NOTES : Contributed by Garry Howard, Cambridge, MA

Cheddar Corn Biscuits

(makes about 3 dozen biscuits)

This one doesn't have any chiles in it, but what the heck. You can eat them with your favorite chile recipe or maybe even toss a few into the recipe itself (this recipe I mean, not the biscuits into your favorite chile recipe :)

2 c. all-purpose flour

1 c. cornmeal

3 tbsp. sugar

2 tbsp. baking powder

3/4 tsp. salt

1/4 tsp freshly ground pepper

1 stick cold unsalted butter, cut into small pieces

1 c. grated cheddar cheese

1 c. fresh, thawed frozen corn

1 1/2 c. heavy cream

1. Preheat oven to 375 F. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and pepper. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarsemeal. Stir in cheese and corn. Pour in crewam and stir just until dough begins to hold together.

2. On a well-floured surface roll out dough to 9 x 10 rectangle about 3/4" thick. Using 1 1/2" round biscuit cutter, cut out as many biscuits as possible and place them 1" apart on ungreased baking sheets. Bake for 15 to 18 minutes. Transfer to racks. Reroll scraps. Cut out and bake remaining biscuits.

Vanisa_Yuthasastrakosol@baylor.edu

Cherry Tomato Salsa

Recipe By: rec.food.cooking - arielle@taronga.com (Stephanie da Silva)

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

2 pints cherry tomatoes

1 large shallot -- minced

1 large garlic clove -- minced

2 tblsp minced fresh coriander

1 tblsp white wine vinegar

2 serrano chiles -- seeded and minced

2 tsp fresh lime juice

1/4 tsp salt

In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree. In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover with plastic wrap and set aside for at least 2 hours to blend the flavours.

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com or garhow@aol.com

Chicken Chile Verde

Anyway, here is my recipe. I always used to use pork but I remarried 3 years ago and my wife is Jewish and doesn't eat pork so I adapted the recipe to use chicken instead. Pork is definitely better though.

Garry

Green Chile - Triple HHH (Howard's Hotter'n Hell)

Serving Size : 10

Categories : Mexican Sauces Southwestern

Amount Measure Ingredient -- Preparation Method

1 tbsp Oil

2 lb Chicken breasts boneless

2 Onions

2 tsp Minced garlic

1 tsp Oregano

1 tsp Cumin powder

2 tsp Ground red chile

1 tbsp Red chile flakes

1 Tomato

1 can Tomatillos

4 lb Green chiles

4 c Wyler's chicken boullion

3 tbsp Cornstarch

The quality of green chile is directly proportional to the quality of the chiles used. You can't make good green chile with inferior chiles, especially canned. Use these only if you're desperate.

Preferably use fresh roasted, peeled, and seeded New Mexican green chiles. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chiles may be substituted, in that order of desirability. Dried chiles are the next best thing to fresh. Frozen new mexican chiles under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chiles are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried. Dried green chiles, and a large assortment of other dried chiles, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call 1-800-748-2861 for a catalog. In September and October they will ship fresh green chile.

I used to use pork loin because it is more authentic, but changed to chicken because my wife doesn't eat pork. Of course, she usually won't eat the chile anyway at the temperature level I like.

Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chiles, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chile, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chiles, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tbsp cornstarch mixed with water prior to serving to thicken as desired.

Enjoy! Garry Howard Cambridge, MA

Transplanted from Colorado

Chicken Chili

Recipe By: ??? (adapted and modified by Curtis Jackson)

Serving Size: 12 Preparation Time :1:20

Amount Measure Ingredient -- Preparation Method

4 cups coarsely chopped yellow onion

1 1/2 cups coarsely chopped green bell pepper

4 cloves fresh garlic

1 1/2 pounds boneless skinless chicken breast halves -- cut

into 1/4" pieces

1/4 cup chili powder

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon powdered chipotles

1/2 teaspoon salt

1 1/2 cups New Mexico chiles -- roasted,peeled,diced

29 ounces canned chopped tomatoes -- including liquid

16 ounces defatted chicken stock

12 ounces hard cider, dark beer, or dry white wine

6 ounces tomato paste

2 tablespoons chipotle puree

3 bay leaves

31 ounces canned garbanzos -- drained

cayenne (or other heat source) -- to taste

Saute the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes. Add chicken and cook 2 minutes or until just cooked, stirring constantly. Add chili powder, ground cumin, coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly. Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaves and serve as-is or over rice.

Serving Ideas : A little chili and a lot of rice makes a great lunch.

NOTES : The recipe as I received it called for 1/2 teaspoon of cayenne. I replaced that with 3 items: roasted New Mexico chiles (I use Barker variety; they are quite hot), chipotle powder, and chipotle puree. For those who like it extra hot, habanero powder does wonders for both the flavor and the burn.

Chicken and Rice with Peppers

In a small casserole dish place the following in layers:

1 cup basmati rice

sliced pickeled peppers (I used canned green chili's)

2 large boneless skinless chicken breast

Sprinkle on cracked black pepper and garlic powder

Pour 1 1/2 cup chicken broth over all.

Cover with foil and bake at 400 degrees for 1 hour or until rice and chicken are done. Take off foil and let cook 5 or so minutes longer until all liquid is gone.

The chilie's had cooked away to almost nothing, but the flavor was all through the dish. For someone who loves the taste and the heat, just getting the taste was frustrating, but a liberal coating of cracked black pepper helped a little!

Jena

Jena.Buttimer@es.atl.sita.int (Jena B)

Chicken Stir Fry

original : Scott "I'm German, this isn't oriental" Sehlhorst

formatted per the above recipe. deal with it Heat Scale : 3 (spicy to non-chileheads)

INGREDIENTS

large non-stick skillet (10")

2 small boneless, skinless chicken breasts, cut bite sized

3 small green mexibells, frozen or fresh, coarse chopped

1/2 large yellow onion, coarse chopped

2 cloves garlic, minced

1 tbsp Thai Pepper Rum

1/4 cup chablis

pinch oregano

pinch sweet basil

pinch black pepper

salt to taste

1 cup long grain rice

2 cups water

1/2 tbsp margarine

salt and pepper to taste

Directions

Start the rice just after starting the chicken.

For the rice, bring water and margarine to a boil. Add salt and pepper to taste, and rice. Stir once and reduce heat to just under a rolling boil. Cook covered 15 minutes, or until boiling water isn't visible. Remove from heat and allow to cool, covered, until ready to eat. This helps the rice get sticky, in case you use chopsticks. They can be mastered in 3 meals. The trick is to hold the lower stick still and move the upper one to grasp food. This makes 3 cups of cooked rice.

Preheat skillet on medium heat. Use a little canola oil on a paper towel to lightly oil the pan. Add the chicken, and turn to whiten all sides. Turn occasionally, until chicken is mostly cooked through and starting to brown. Add the garlic and dry seasonings. Add Rum by splashing out of the bottle. Enjoy the fragrance of the burst of steam, it has a warm cinnamon/vanilla flavor. Add the dry seasonings and continue to turn chicken. When the chicken has browned a little on all sides, add the peppers and onions, and continue to saute. Splash the chablis in the skillet, and stir. The onions will be starting to turn translucent, and the chicken should have picked up a strong caramel color from all the cooking we've done. Serve.

Notes

I tried making this several times, using nothing, lemon juice, and lime juice for the final splash, but the chablis makes the chicken perfect.

The peppers should be deseeded, and deveined. If you use frozen peppers, a neat trick is to thaw them under luke warm running water for a few seconds, then cut the stem end off the pepper. Grasp the seeds, which are all frozen togethor, and twist out of the pepper. Easy.

The heat scale is logarithmic, with 1 being a bell pepper and 10 being raw habanero. 4 is usually the limit for someone with a bland pallate who isn't accustomed to chile-head dishes. For chile heads, 4 is medium and enjoyable. To true mouth surfers, 4 is barely acceptable.

Pollo En Escabeche Oriental (Shredded Chicken Yucatan)

Recipe By: Chile Pepper Magazine - Oct. 1992

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

10 peppercorns

1/4 teaspoon ground oregano

1/2 teaspoon salt

2 cloves garlic -- crushed

1 tablespoon vinegar

2 large red onions

2 heads garlic

juice of 3 bitter oranges *

3 pounds chicken legs and thighs

water

1 teaspoon salt

1/2 teaspoon ground oregano

1 xcatic chile **

1 habanero chile -- seeds removed

2 serrano chiles -- seeds removed

flour tortillas

* or mix 1 cup lime juice with 1/2 cup orange juice

** or substitute yellow wax hot

Place the peppercorns, oregano, and salt in a spice or coffee grinder and grind to a powder. Combine this powder with the garlic and vinegar and make a paste. Set aside.

Roast one of the onions and both heads of garlic in a 350-degree oven for 20 minutes. Let cool.

Peel the remaining onion, slice it into rings, and marinate it in the bitter orange juice.

Place the chicken in a stockpot with water to cover, salt and oregano, and simmer until the chicken is tender, about 30 minutes.

Drain the chicken, reserving the broth, and transfer it to an oven-proof dish. Add the peppercorn paste and 2 tablespoons of the bitter orange juice, and bake uncovered at 350 degrees until golden brown, about 30 minutes.

Peel the roasted onions and garlic and combine them with the resreved chicken stock. add the chiles and simmer for 5 minutes. Add the marinated onion, bring to a boil, and remove from the heat immediately.

Drain the broth and reserve both the broth and the chiles and onions. Separate the chiles from the onion and coarsely chop them.

Skin the chicken and shred the meat from the bones. Add the chopped chiles and the onion to the chicken and mix well. Reduce the stock by boiling to 1 1/2 cups and add it to the chicken mixture until the mixture is moist but not soupy.

Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see recipes) on the side.

NOTES : Heat Scale: Hot

MasterCook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Chile Bean Soup

(serves 8?)

Here's a recipe from one of my new cookbooks, "Blue Corn and Chocolate" by Elisabeth (nuts, I forgot her last name). It was one of the main selections in the Homestyle Book Club. This book is all about history and lore of foods indigenous to the New World, inhcluding chile peppers, corn, beans, pumpkin and of course chocolate. Those of you on Chile-Heads can certainly adjust the seasoning to your taste.

1 medium onion, chopped

1 medium red bell pepper, seeded and chopped

2 tbsp oil (I used olive oil)

1 c stock (your choice, I used chicken)

2 c kidney beans (either the dry kind, soaked and cooked, or 1 16-oz can)

3 c water

2 c crushed tomatoes

*Chile peppers--the original recipe said 1/4 tsp crushed red, but I put in 2 whole dried red plus 2 fresh cayenne peppers, chopped

1 tsp salt

1/4 tsp cumin

1/4 tsp oregano

3-4 oz chorizo or similar sausage, sliced and browned (I used turkey andouille and it was surprisingly good)

Saute the onion and red pepper in the oil until soft. Add the other ingredients and let simmer for at least 30 minutes. More is ok. Serve with garnishes if you like--I served it with rice on the side, but you could use tortilla strips, chopped onions, chopped fresh chilies, sour cream, guacamole, or shredded cheese (queso de papa or Monterey Jack). I also threw in a can of yellow corn just for color and fun. This should be a cockle-warming dish on a chilly night, eh.

Beth Woodell

woodell@umuc.umd.edu

Chili blackeye pancakes

I thought you bean lovers may like to see the following recipe I made last night from Priya Somethingorothers Vegetarian Eastern Cooking:

Soak 12 oz black head beans 12-16 hours (she says peel them, but I didn't bother and I'm still alive)

1 cube fresh ginger

5 garlic cloves

coriander

2-3 jalapenos ( I added more later)

½ pint water

½ tspoon bicarbonate of soda

½ tspoon salt

Blend all ingredients except beans and water, then add beans, then water & bicarb of soda & salt.

Place a cup of batter in a hot non-stick pan (skillet?), and spread with a spoon.

Cook 2 minutes covered or until red spots appear underneath.

Turn and cook other side for 1½ minutes.

Serve with yoghurt dips, salsas or chutneys.

etxtomc@osd.ericsson.se (Tom Coady)

Chile Bread

Preparation time: 30-45 min., plus 2-1/2 hours for dough to rise

Baking time: About 40 min.

Storage time: Up to 1 day at room temperature; up to 1 month in freezer

Green or Red Chile Puree (directions follow)

1 pkg. active dry yeast

1/4 c. warm water (about 110 degrees F)

1/2 c. milk

2 tb. butter or margarine

1 tsp. salt

1 tb. sugar

4-1/2 to 5 c. all-purpose flour

Prepare chile puree of your choice and set aside.

In a large bowl, sprinkle yeast over warm water and let stand for about 5 min. to soften. Meanwhile, in a 2- to 4-cup pan, heat milk and butter to 110 degrees F. Add to yeast along with salt, sugar, chile puree, and 2 c. of the flour, stirring to blend

well.

Stir in 1-1/2 c. more flour until moistened, then beat vigorously until dough forms long, stretchy strands (about 10 min.). With a dough hook, knead in 1 to 1-1/2 c. more flour (or knead it in by hand on a floured board).

Place dough in a greased bowl and turn to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1-1/2 hours).

Punch dough down and knead briefly on a floured board to release air. Shape into a smooth loaf and place in a greased 5- by 9-inch loaf pan. Cover with plastic wrap and let rise in a warm place until dough has risen 1-1/2 inches above pan rim (about 1

hour).

Bake in a 375 degree oven until golden brown (about 40 min.). Turnout onto a rack and let cool completely. Wrap airtight; store at room temperature for up to 1 day, in a freezer for up to 1 month. Makes 1 loaf.

Green Chile Puree: In a blender or food processor, whirl 1 can (7 oz.) diced green chiles just until smooth. You should have 3/4 c. For hotter flavor, add 1/8 to 1/4 tsp. ground red pepper.

Red Chile Puree: In a 1-1//2- to 2-quart pan, combine 2 oz. (about 6 large) dried red New Mexico or California chiles (stems and seeds removed) with 1-1/2 c. water. Cover and simmer until chiles are very soft (about 15 min.). In a blender or food processor, whirl chiles with 1 to 2 tb. of the cooking liquid until pureed (add more liquid if necessary). You should have about 1/2 c. puree. For hotter flavor, stir in 1 tb. crushed dried hot red chiles.

Christina Craig <ccraig@mail.solinet.net>

Chile Cheese Sausage Dip

2 lbs Old Folks Sausage, Hot

2 lbs Velveeta Mexican Variety

2 cans rotel tomatoes

1 Large jar Pace Picante Sauce, Hot

2 Scotch Bonnet Peppers, finely diced

Brown Sausage and drain. Put in crock pot with all other ingredients. Simmer on low until completely eaten by officemates. Note that dip thickens (and improves) as day goes on.

Notes: this batch used frozen sb peppers, reconstituted would work, fresh would be best. But, this isn't really a summer recipe. You could use a tbsp of ground habanero for some extra kick. Jalapeno is also a good flavor for this dish.

Scott Sehlhorst

Really Bad Chocolate Ice Cream

1 red chile serrano or other small hot chile

3 Tbs dark rum

3 Tbs black coffee

8 oz unsweetened chocolate coarsely chopped

1 250 gram bar of Valrhona Le Noir

Gastronomme bittersweet chocolate

1 tsp vanilla extract

1 Cup heavy cream

2 extra-large or 3 large eggs

1 Cup vanilla sugar

1 1/2 Cups heavy cream

Chill a large metal mixing bowl in the freezer or fridge.

Seed the chile and crush it in a mortar and pestle or puree it in a food processor.

In a 2-quart heavy sauce pan over very low heat melt the chocolate with the coffee, rum, crushed chile and butter stirring from time to time. When the chocolate and butter are melted and the mixture is shiny and smooth remove from heat and whisk in the cream. Stir 'til smooth and set aside.

In the chilled bowl, beat the eggs with an electric beater set on highest speed until they are pale and creamy colored; add the sugar a little at a time beating all the while. When all the sugar is beaten in, beat the mixture until it is very thick and creamy -- 2-3 min. Beat in the 1 1/2 cups cream, and continue beating until well combined. (You can do all this with a whisk, but a hand held electric mixer is faster and easier.) Beat in the chocolate mixture, stopping once in a while to scrape down the sides of the bowl, until the mixture is completely combined.

Chill the mixture for at least 1/2 hour. Freeze according to your ice cream freezer's directions.

For a totally different "hot" chocolate flavor, omit the chile and add 1/4 to 1/2 cup crystalized ginger cut into 1/4" hunks to the mixture before chilling. Yield 1 quart.

Libby Goldstein <libby@igc.apc.org>

Chili Colorado con Carne

Here's the recipe I use. This is a Sonoran style dish and here in Tucson (just north of Sonora) *every* mexican restaurant you go to serves this dish. For variety I sometimes like to use different combinations of chiles. A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and chipotle.

2 lbs beef chuck, cut in bite size cubes

2 T vegetable oil

2 c water

6-8 dried chiles, break off stems and shake out seeds

2-3 garlic cloves, minced

1 medium onion, chopped

1 t salt

1 t ground black pepper

1 t mexican oregano (1 1/2 t if not mexican)

1/2 t ground cumin

1 1/2 T oil

1 1/2 T flour

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c water to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.

Heat 2 T oil in heavy skillet. Add meat and cook until browned. Add 2 c water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste.

Saute chopped onion in 1 1/2 T oil until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 min to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.

Rick

Richard Thead | email: rthead@seagull.rtd.com

Chile con Queso (from scratch!)

2 Tbs butter

1/2 medium onion, chopped

1 large garlic clove, chopped

1/4 tsp cumin

black pepper

3 or 4 peeled canned tomatos, or 2 peeled fresh tomatos

2/3 C whole roasted green chiles

8 oz white cheese - Monterey Jack is ok

3 oz cream cheese, diced

1/2 - 2/3 C cream

Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatos, green chiles, cumin and pepper in a food processor and chop throughly (don't puree). Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.

Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to rewarm the dip use very low heat to avoid breaking down the cheese. Serve with tortilla chips, or flour tortillas

Chile con Queso

You're not going to believe how simple this is, and it's great too. There is a restaurant in my home town called "Cooks Truck Stop" (New Mexico) that is known for it's chile con queso.

Ingredients

1 can of minced green chile's

approx 8 ounces cheddar cheese

1 can of (campbells) CREAM OF CHICKEN SOUP (use the concentrated and DON'T ADD WATER

I know, cream of chicken soup? Yes, cream of chicken soup. Mix the above ingredients together in a saucepan and gently heat until the cheese is melted and the ingredients are well mixed. Eat it with chips or use it as thick enchillada sauce. This stuff is addictive.

If you like it a little hotter, toss in a can of minced jalepenos.

kyle@cgsvax.claremont.edu

Chile con queso

Cheese - We NM use plain, old, everyday Velveeta -

Cream - and here we're talking "cream"

Green Chile - variety to suit your taste - We NM use the Sandia or the

Sandi/Big Jim combo

Place cheese in saucepan over LOW heat.

As cheese begins to melt, add cream and after cheese is melted, add the green chile.

Proportions vary to suit individual taste but they are about:

4 oz cheese

1/4 cup cream

6-8 fresh roasted and peeled green chile.

Serve warm to hot with warmed corn tortillas. We place 8-10 tortillas in

the nuke for about 30 sec's with a drizzle of water .

Patsy Ann Little <plittle@nmsu.edu>

Chile Con Queso (Chiles With Cheese)

Recipe By: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

20 fresh green chiles -- roasted and peeled

5 tablespoons peanut oil

1 medium onion -- thinly sliced

1 medium tomato -- skinned

3/4 cup milk

3 tablespoons water

1/2 pound muenster or mild cheddar cheese

1 1/2 teaspoons salt

I had always thought of chile con queso as a Texas dish until I went to Chihuahua. It is eaten thereas a vegetable with broiled meats, and it is also sered as an appetizer with hot tortillas. The light green Anaheim chile with which it is made is grown extensively in the north of Mexico and southwestern United States. It is used a great deal in the cooking of Chihuahua and Sonora.

Two of the best Mexican cheeses come from Chihuahua--the queso Chihuahua made by the Mennonites, living there in settlements, and the queso asadero, a very creamy, slightly acidy cheese that is layered like the mozzarella. It is always used cooked, and gives the lovely creamy stringiness that the mexicans hold in high esteem. It is curious that in some parts of the State they use a wild plant to coagulate the milk instead of the more usual rennet. I have not yet been able to find out what this is--possibly a type of thistle that I have seen mentioned in the same connection in an old Spanish cookbook.

Roast and peel the chiles and cut them into rajas (strips) without removing the seeds.

Heat the oil and cook the onion, without browning, until it is soft.

Slice the tomato thinly and add it with the rajas to the onions in the pan. Cover and cook over a medium flame for about 8 minutes.

Add the milk and water and let the mixture cook for a few minutes more.

Just before serving, cut the cheese into thin slices and add, with the salt, to the chile mixture. Serve as soon as the cheese melts.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Chiles En Nogada (Chiles in Walnut Sauce)

Recipe By: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

6 chiles poblanos

1 small bunch Italian parsley

seeds of one small pomegranate

**Picadillo**

3 pounds boneless pork

1/2 onion -- sliced

2 cloves garlic -- peeled

1 tablespoon salt

6 tablespoons lard or the fat from the broth

1/2 medium onion -- finely chopped

3 cloves garlic -- peeled and chopped

8 peppercorns

5 whole cloves

1/2 inch stick cinnamon

3 tablespoons raisins

2 tablespoons almonds -- blanched & slivered

2 tablespoons acitron or candied fruit -- chopped

2 teaspoons salt

1 1/4 pounds tomatoes -- peeled and seeded

1 pear -- peeled and chopped

1 peach -- peeled and chopped

**Nogada (Walnut Sauce)**

25 fresh walnuts -- shelled

1 small piece white bread -- without crust

1/4 pound farmer cheese

1 1/2 cups Thick Sour Cream -- See recipe

1/2 teaspoon salt -- *

large pinch powdered cinnamon

This is one of the famous dishes of Mexico: large, dark green chiles poblanos stuffed with a pork meat picadillo and covered with a walnut sauce. It is decorated with red pomegranate seeds and the large-leafed Italian parsley.

The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide's saint's day, August 28 in 1821. He and his followers had led he final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were concocted of ingredients of the colors of the Mexican flag; in this dish were the green chiles, the white sauce, and the red pomegranate seeds.

It is almost worth a special journey to Mexico City or, better still, to Puebla toward the end of August. By then it is well on in the rainy season, and the fresh crop of walnuts will have been gathered. The peasants come in from the country with them, and you can see them sitting on the sidewalks at every street corner selling little piles of a dozen walnuts. Sometimes they are crammed into small paper bags, but the top one will always be cracked open so that you can see its quality. The flesh is tender, almost milky, with a very delicate flavor, and the papery skin around it can be peeled off easily. Practically every restaurant will have chiles en nogado on the menu, and no family fiesta will be complete without them during their short season.

You really have to use chiles poblanos for this dish. Bell peppers or the canned, peeled green chiles are no substitutes. The walnuts should be very fresh, but in a pinch you could use the commercially packed walnuts, which soften and swell when soaked in water overnight.

One of the points most vehemently discussed among Mexican cooks is whether the chiles for this dish should be capeados (covered with beaten egg and fried) or not. I agree with those who say no; I think the rich sauce and batter together is too much. They are served warm with the cold sauce poured over them at the last moment. But if you personally prefer them capeados, then do it that way.

* Many people like a slightly sweet sauce, while others prefer it a little salty--it is entirely a mater of taste. If you prefer sweet, substitute 1 1/2 tablespoons of sugar for the 1/2 teaspoon salt.

Prepare the picadillo:

Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.

Melt the lard and cook the onion and garlic, without browning, until they are soft.

Add the meat and let it ook until it begins to brown.

Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan.

Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry.

Prepare the walnut sauce:

Cover the nuts with boiling water and leave them to soak for 5 minutes. (If you leave them soaking too long the skin will become too soft and will be more difficult to remove.) Remove the papery brown skin--it should come off quite easily.

Cover the walnuts with cold water and leave them to soak overnight.

Blend all the ingredients until they are smooth.

Prepare the chiles:

Put the chiles straight onto a fairly high flame or under the broiler--not into the oven--and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through.

Wrap the chiles in a damp cloth or plastic bag and leave them for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam.

Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (If the chiles are too picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chiles and pat them dry.

Stuff the chiles until they are well filled out.

Cover the chiles with the sauce and garnish with parsley leaves and pomegranate seeds.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Chile Petine Wine

Ok, I dug around through my recipe mess and found the recipe for the infamous "Chile Petine Wine". I'm going to type it in just as it was written by my friend. I know nothing about wine making in general so have no idea how accurate the instructions are. I have never made this but I have drunk some and remember it as being pretty good (this was also 20 odd years ago and there were a number of things I liked that make me cringe now!).

Chile Petine Wine from a family recipe of Alan Voight

2 good double-handfuls of chile petines

5 apples

2 limes

1 lemon

6 cups of hen scratch (take out the mineral pellets)

2 cups honey

1 cup maple syrup

1 almost cup of molassas

4 gallon bucket

add ingredients and fill with water

Add 1/2 packet wine yeast

Let ferment 1.5 weeks

Then add 2 cups of sugar

2 oranges

the other 1/2 packet of yeast

Let it go, but watch it

Strain 3 or 4 times over 4 month period

Drink

If anyone actually decides to try this, please let me know what results you get.

"Susan S. Oehlers 512-245-3686" <SO02@a1.swt.edu>

Chiles Rellenos de Queso

Yields 2 Servings

2 California Chiles, 1/3 Clove Garlic

Roasted & Peeled 1/3 Tbls Vegetable Oil

1 1/3 oz Monterey Jack 1/2 Cup Chicken Broth

Oil For Frying 1/2 tsp Salt

1 Egg, Separated 1 small California Chili

1/2 Cup All-Purpose Flour 1 pinch Cinnamon, Ground

TOMATO SAUCE:

1 Pinch Cloves, Ground

1 1/3 small Tomatoes, Peeled

1/3 small Onion

NOTE: California Chile Peppers are also known as Anaheim Chiles.

Prepare the tomato sauce by combining the tomatoes, onion and garlic in a blender. Puree. Heat the oil in a medium saucepan over medium heat. Cook, stirring occasionally, for 10 minutes. Add the broth, chili peppers, salt, cloves and cinnamon.

Simmer gently for 15 minutes. Keep warm.

Prepare the chili peppers by cutting as small a slit in the side of each pepper as possible. Remove the seeds through that slit. Leave the stems attached to the chili peppers. Pat dry with a towel. Cut the cheese into long, thin sticks, one for each chili pepper. Place one stick of cheese in each pepper (use more if the peppers are large). Wrap the peppers around the cheese and fasten with picks only if needed. Pour the frying oil 1/4 " deep in a large, heavy skillet. Heat to 365 degrees. Beat the egg white in a medium bowl until stiff. Beat the egg yolks lightly in a small bowl. Add the beaten yolks all at once to the whipped whites.

Fold lightly but thoroughly. Roll each pepper in flour. Dip in the egg mixture to coat. Fry in the hot oil until golden brown, turning with a spatula. Drain on paper towels.

Serve immediately topped with tomato sauce.

Chiles Rellenos

No collection of New Mexican recipes could be complete without including one for stuffed green chiles. In late summer when the fresh crop of chile comes in, nothing tastes better. We stuff them with cheese, meat mixtures, or combinations of meats, dried fruits and nuts. We not only serve them whole, but also chopped and formed into balls or made into casseroles. Big Jims are the preferred chile for this recipe.

4 large green New Mexican chiles, roasted and peeled, stems on

X Cheddar cheese or Monterey Jack, cut in sticks

3 eggs, separated

1 Tbs water

3 Tbs flour

1/4 tsp salt

flour

Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt until thick and creamy. Fold the yolks into the whites.

Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

Serves: 4

Chiles Rellenos (Stuffed Chiles)

Recipe By: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

**Picadillo**

3 pounds boneless pork

1/2 onion -- sliced

2 cloves garlic -- peeled

1 tablespoon salt

6 tablespoons lard or the fat from the broth

1/2 medium onion -- finely chopped

3 cloves garlic -- peeled and chopped

8 peppercorns

5 whole cloves

1/2 inch stick cinnamon

3 tablespoons raisins

2 tablespoons almonds -- blanched & slivered

2 tablespoons acitron or candied fruit -- chopped

2 teaspoons salt

1 1/4 pounds tomatoes -- peeled and seeded

**Tomato Broth**

1 1/4 pounds tomatoes -- peeled and seeded

1/4 medium onion -- roughly chopped

2 cloves garlic -- peeled and chopped

1/4 cup lard or reserved fat from the broth

4 whole cloves

6 peppercorns

2 small bay leaves

2 1/2 sticks cinnamon

1/4 teaspoon dried thyme

3 cups reserved pork broth

salt -- to taste

**The Chiles**

6 chiles poblanos -- or bell peppers

**The Batter**

Peanut oil - at least 3/4" deep

4 eggs -- separated

1/4 teaspoon salt

a little flour

This dish consists of large chiles or bell peppers stuffed with meat or cheese, coated with a light batter, and fried. They are served in a light tomato broth.

There is alays an exclamation of pleasure and surprise when a cazuela of golden, puffy chiles rellenos sitting in their tomato broth is presented at the table. If you have eaten those sad, flabby little things that usually turn up in so-called Mexican restaurants in the United States as authentic chiles rellenos, you have a great surprise in store. Here is yet another prime example of the fine feeling the Mexicans have for texture in their food: you bite through the slightly crisp, rich chile poblano to experience the crunch of the almonds and little bits of crystallized fruits in the pork filling. Then there is the savory broth to cut the richness of the batter.

Chiles poblanos are imported in great quantities to large centers of Mexican population here in the States but very few find their way to the East. (Maybe this was true in 1972 when this book was published, but these days they are readily available here in Cambridge. To me, bell peppers are no substitute.) I am afraid the bell pepper is about the only suitable substitute for appearance and size--you can always spike them with a little chile serrano.

Assembling the chiles may seem like a long laborious task, but it is no more complicated and time consuming than most worthwhile dishes, and this dish is certainly worthwhile.

Prepare the picadillo:

Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.

Melt the lard and cook the onion and garlic, without browning, until they are soft.

Add the meat and let it ook until it begins to brown.

Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan.

Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry.

Prepare the tomato broth:

Blend the tomatoes, with the juice extracted from their seeds, with the onion and garlic until smooth.

Melt the lard and fry the tomato puree over a high flame for about 3 minutes, stirring to prevent sticking. Add the rest of the ingredients and cook them over a high flame for about 5 minutes, stirring.

Add the pork broth and continue cooking the broth over a medium flame for about 15 minutes. By that time it will be well seasoned and reduced somewhat--but still a broth rather than a thick sauce. Add salt as necessary.

Prepare the chiles:

Wrap the chiles in a damp cloth or plastic bag and leave them for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam.

Stuff the chiles until they are well filled out. If you are using bell peppers, add some chopped fresh chile to make them a little picante. Set them aside on paper toweling while you make the batter.

Prepare the batter:

Heat the oil until it starts to smoke.

Meanwhile, beat the egg whites until they are stiff, but not too dry. Add the salt and egg yolks one by one, beating well after each addition.

Pat the chiles completely dry (or the batter will not adhere) and sprinkle them lightly with flour. Coat them with the batter.

Fry the chiles in the hot fat, turning them from time to time, until they are an even gold all over.

Drain the chiles on the paper toweling and place them in the tomato broth--it should come about halfway up the chiles--to heat through over a low flame.

Serve immediately.

Variation:

Chiles Rellenos De Queso (Chiles Stuffed With Cheese)

Follow the instructions for Chiles Rellenos but stuff the chiles with slices of mozzarella or mild Cheddar cheese instead of the picadillo. In Mexico the braided queso de Oaxaca is generally used.

garhow@hpubmaa.esr.hp.com

Chile Roasted Pecans

1 1/2 C olive oil

1/8 C Kahlua liqueur

1/4 C Chimayo red chile powder (or use any other _pure_ chile powder)

1/8 C sugar

1 Tbs salt

3 C whole pecans, shelled

Preheat oven to 300F.

Mix all the ingredients except the nuts together in a bowl. Add the nuts and toss until they are well coated.

Spread on a flat sheet and back for 20-30 minutes, stirring frequently; you will probably need a stiff spatula to keep them from sticking. Nuts should be crispy when done.

Try this with almonds, walnuts, etc.

Eat as munchies, or use in salads instead of croutons.

Squash Soup with Four Chiles

Bake 2 large butternut squash and 3 lb banana squash covered for about an hour at 400 degrees F.

Soak a dried Chipotle in boiling water for 5 minutes and draun. Put it, 5 cups chicken broth, a large dried ancho pulverized in a blender and a stemmed and seeded habanero in a large pot. Simmer 20 minutes; remove and discard ancho and habanero

Scrabe squash from rind; whirl in blender or food processor and add to broth with 1/4 cup lime juice. Add 2 diced zucchini, simmer 10 minutes.

Serve topped with sour cream and chile garnish (roast 4 large jalapenos, red and green; chop, saute a chopped red onion in a little salad oil, add the chopped jalapenos),

Serve it with Rosemary smoked turkey and spiced basmati rice with chayote.

Chile Verde

This chile verde is loosely based on a recipe that came with some dried green peppers that my parents sent me from New Mexico once:

* ca 1 lb Anaheim peppers (or any similar large, mildly hot pepper with a good flavor).

* ca 1 lb meat.

* ca 1 (unpacked) cup fresh oregano leaves

* half a bulb of garlic

* half an onion (sometimes)

Cut the meat into small pieces, perhaps one inch long, a half inch wide, and a quarter inch thick. Use a cuisinart's slicing blade to make pepper "rings", then pulse quickly with the metal blade to cut these up. Do the same with the onion, if you're using one. Put them aside, then mash the garlic thoroughly with the metal blade, add a couple tsps or so of olive oil, and mix thoroughly.

Put a pan on high heat and add the garlic/oil. Just before the garlic starts to brown, add the meat. Turn steadily, 'till thoroughly brown, then add the peppers and onion. Keep turning, 'till the onions seem ready. Slowly add water to taste -- maybe a couple of cups, if you're going to serve this over rice. Mash the oregano with the metal blade, and stir it in. Add a little cumin and cardamon, to taste (perhaps a half tablespoon each). Simmer for ca half an hour.

Served over basmati rice, makes a meal and half for a glutton like me; might serve as many as four more dainty eaters, with chips or bread or in burritos or whatever.

In fresh corn season, I like to slice the kernels off an ear or two, and add them at the last minute.

Jon Shemitz <jon@armory.com>

Chili Verde Stew

Yields 300 Servings

75 lb Boneless Pork, Cut Coarsely Into 1 1/2" Cubes

112 4 oz Cans Green Chili Peppers, Diced

2 1/3 cups Vegetable Oil

1350 oz Canned Corn Kernels,

150 Cups Chicken Broth Drained

1 1/2 cups Cumin, Ground

75 Stalks Celery, w/o Leaves,

3/4 cup Dried Oregano Diced

Salt to taste

75 Med. Potatoes, Diced

75 Med. Tomatoes, Chopped

Lightly brown the pork cubes in oil in a Dutch oven or deep skillet over medium high heat. Add the rest of the ingredients. Cover. Simmer for 1 hour.

Serve hot with fresh corn or flour tortillas.

Guisada de Chile Verde (Green Chile Stew)

No. 2528 Yields 300 Servings

125 Lb Boneless Pork Shoulder

725 oz Canned Italian Plum

17 Cups Bacon Drippings

Hot Water To Cover Tomatoes

100 RED Potatoes, Cooked Until Just Tender & Then Peeled

100 Cloves Garlic, Peeled

100 LARGE Yellow Onions, Peeled

1 cup Cumin, Ground

600 Green Chiles, Roasted & Peeled

3 1/8 cups Oregano

3 1/8 cups Salt

Flour Tortillas

1 cup Black Pepper, Ground Coarsely

Trim the excess fat from the meat. Cut into 1" cubes. Heat the bacon drippings in a heavy kettle. Sear the meat on all sides. Add hot water to the kettle to cover the meat.

Mince the garlic. Slice the onions.

Add the garlic and the onions to the kettle. Add additional hot water as needed to cover all the ingredients.

Bring to a boil. Reduce heat to a simmer. Skim the surface. Add the cumin, oregano, salt, pepper and tomatoes.

Cover. Simmer for 1 1/2 hours.

Cut the potatoes into bite sized chunks. Slice the chiles into thin strips. Add both to the the kettle. Simmer, uncovered, until the liquid has thickened and the potatoes are tender (15-20 minutes).

Serve with flour tortillas.

Chile Vinegar

Bring 1 cup of cider vinegar to a boil in a covered saucepan (not aluminum). Pour the vinegar over 3 to 10 fresh whole jalapenos or serranos, slashed deeply in several places. Add 5-10 black peppercorns, 1 clove of garlic, peeled and lightly crushed, and 1/2 tsp salt. Let sit at least a week. Add more chiles if you want it hotter; you can eat the peppers if you wish.

Chili Vinegar Sauce

1/2 Cup distilled white vinegar

1 TBS nuoc mam [I prefer Thai fish sauce]

10 fresh red or green Thai bird peppers (or two serrano, or one jalapeno pepper),

thinly sliced

Combine all ingredients in small bowl. Can be prepared three days ahead. Cover and store at room temperature. Makes about 1/2 cup.

[I usually triple or quadruple the recipe and add more Thai peppers than are called for. It keeps very well in a covered plastic container for at least six months.]

David Ford daford@delphi.com Terre Haute, Indiana

Chilorio (shredded pork filling for burritos)

(From Cuisines of Mexico by Diana Kennedy)

2 pounds of pork shoulder without bone but with some fat

1 tsp salt

cold water to cover

a flameproof dish

a mortar and pestle or two forks

Cut the meat into 1 inch squares and cook as for carnitas (bring to a boil, reduce to a simmer and cook until nearly dry). When the water has evaporated and the fat has rendered out of the meat, but the meat has not browned, about 45 minutes - remove the meat for the dish and shred it finely with two forks.

A bowl

8 chiles anchos

hot water to cover

a blender

Meanwhile, prepare the sauce. Slit the chiles open, remove the seeds and veins, and cover them with hot water. Leave to soak for 15 minutes, then remove with a slotted spoon and transfer to the blender jar and blend until smooth with the rest of the

ingredients.

The Chiles

8 cloves garlic, peeled

1/8 tsp cumin seeds

1/4 tsp oregano

6 peppercorns

1/2 tsp salt (or to taste)

1/3 cup vinegar (make up to 1/2 cup of liquid by adding water)

The sauce should be thick, more like a paste. You will have to keep stopping the blender to release the blades.

Lard as necessary the shredded pork

The chili sauce

There should be about 1/4 cup of fat in the dish in which the meat was cooked; if not, make up to that amount with lard. Add the meat and mix the chili sauce well into it. Cook the mixture over a low flame for 15 to 20 minutes, or until the meat is well-seasoned and the mixture rather dry, scraping the bottom of the dish so the sauce does not stick.

George Nelson <70431.3065@compuserve.com>

Chinese Brine Pickles

Recipe : Jeff Smith

2 tbsp salt

1 tbsp Szechwan peppercorns

2 to 4 small dried red chili peppers

1/2 cup boiling water

3 1/2 cups cold water

4 to 5 slices fresh ginger

1 tbsp vodka or dry sherry

4 cups TOTAL of any combination of the following cut into bite size pieces:

broccoli stems

Napa or Chinese celery

cabbage

carrots

cauliflower

daikon

green string beans

red sweet bell peppers

In a mixing bowl combine the salt, peppercorns, chili peppers, and boiling water, and stir until the salt dissolves. Stir in the cold water, ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or a 2-quart glass jar. If using a CPJ, seal with water according to the instuctions. If using a regular glas jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve.

The pickles will keep for several days if sealed and in the refrigerator.

hazyone@aol.com

Smokey Chipotle Corn Bread.

Here is a recipe for corn bread that has a real nice smokey (and hot) flavour. It was listed in the spring issue of Food and Wine Magazine. I have been making corn bread for years, trying new recipes etc., and this is one of the best I have ever had.

Ingredients

1 cup flour

1 cup stone ground corn meal

2 tbsp sugar

2 tsp baking powder

1 tsp salt.***

1 cup buttermilk

1 cup milk

1 egg(beaten)

6 tbsp melted butter

3 (yes, count em 3) chopped chipotle chiles.

Mix together all dry ingredients, and mix together all wet ingredients. Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy). Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil. Quickly add mixture into pan and cook for 20 to 25 mins. WOW!!! Hope you like it.

Chipotle Pepper Stuffed Flank Steak.

Here's a recipe I worked out last weekend that came out a great success. For those who are faint of heart, you might want to cut the chipotles down to one or two.

3-6 Chipotle chiles (canned)

1 small sweet onion (chopped)

6 sun dried tomatoes (chopped)

1 TBS chopped fresh thyme

1 cup grated fontina cheese

1/3 cup bread crumbs

2 lb flank steak.

Saute the onion in olive oil until translucent. Add the tomato, chiles, and thyme and saute a couple minutes more. Mix the cheese and bread crumbs with the sauted mixture.

Lay the steak flat and place the stuffing in a line down the long axis of the steak. Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.

Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes.

Scrape any residue from the baking dish into the frying pan and deglaze with white wine. (Add 1/2 C or so of white wine, scrape the pan, and boil down until slightly thick.)

Slice the roll into two inch medallions and top with the strained wine sauce.

Ken paris@gene.com (Ken Paris) from rec.food.recipes

Chipotle Chile Oil and Vinegar

2 chipotles and 6 peeled cloves of garlic in 1 pt olive oil (soak peppers in hot water for 20 minutes). Add 2 sprigs fresh rosemary.

2 chipotles + 2 sprigs fresh thyme in 1 pt white wine vinegar.

Let both steep in a cool, dark place (not the fridge) for at least a week before using.

Chipotle Puree

Recipe By: Annie Somerville in "Fields of Greens"

Serving Size: 20 Preparation Time :0:05

Categories: Chile Pepper Dishes Condiments

Mexican,Two Thumbs Up

Spices,Food Processor/Blender

Amount Measure Ingredient -- Preparation Method

1 can chipotle peppers packed in adobo sauce -- any size can

preferably Embasa brand

From "Fields of Greens":

"Chipotles are jalapeo chilies [sic] that have been smoked and dried Q a favorite Greens seasoning. Their smoky heat is delicious brushed over tortillas and pizzas and carefully added to soups and stews. Chipotles can be found in Mexican specialty stores, as whole dried chilies or in small cans. We use canned chipotles packed in adobo sauce Q a puree of smoked jalapeos and vinegar, though the chilies are so fiery hot that you'd hardly know the vinegar was there. Take care in handling chipotles, remembering that a little of this smoky chili puree will go a long way. Puree a whole can at a time in the blender or food processor and store in the refrigerator until needed. The puree will keep almost indefinitely; if you know you'll be storing it for a long period of time, cover the puree with a thin layer of oil."

Curtis sez: To give you some idea of how long this lasts in the fridge *without* oil, I pureed two cans but didn't use it fast enough, and it took over 4 months to begin to mold. I would recommend that even avid chipotle fans puree only one can to begin with, as a little truly does go a long way.

Serving Ideas : Curtis sez: I use this in everything!

Chipotle Sauce

Recipe By : rec.food.cooking - cluther@morticia.cnns.unt.edu

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

10 chipotles -- cut in half

2 cups cider vinegar

1 tablespoon ketchup

1 teaspoon salt

Put ingedients in a pan and simmer over low heat (covered loosely) until reduced by half. Puree and strain.

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA

Chipotle Sauce 1

Recipe By : rec.food.cooking - jojo@leland.Stanford.EDU (Joanne Spetz)

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

1/2 onion, chopped

1 tablespoon olive oil

1 garlic clove, minced

28 oz can crushed tomatoes

1 1/2 cups chicken broth

2 chipotle chiles -- minced

Saute onion in oil until soft. Add remaining ingredients and simmer for 20 minutes.

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com or garhow@aol.com

Chocolate Mole

Courtesy of my wife, Sara.

Ingredients:

100 gms chilies anchoes

100 gms chilies chipotle

100 gms chilies mulato

4 tblspns lard

1/4 cup (1-1/2 oz/45g) raw sesame seeds

4 corn tortillas (6 in/15 cm in diam), cut into 1/2-in (12-mm) strips

1 cup (5 oz/155 g) finely chopped onions

1 cup (6 oz/185 g) chopped seeded tomatoes

1/2 cup (3/4 oz/20 g) chopped fresh cilantro (coriander)

1 bay leaf, crushed

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon oregano

4 oz (125 g) bittersweet chocolate, chopped

3-1/2 cups (28 fl oz/875 ml) chicken stock

1/2 cup (2-1/2 oz/75 g) cashews, toasted and chopped

Directions:

Cover all the chilies and soak for 30 minutes. Reserve 1/3 cup (3 fl oz/80 ml) of the soaking water. Stem and seed the chilies

In a medium skillet, heat 1 tblspn of the lard over medium heat. Fry the chilies for 30 seconds on each side. Remove the chilies from the skillet and add the sesame seeds; stir until toasted lightly, about 1 minute. Remove the sesame seeds from the skillet and set aside. Add 1 tblspn of lard to the skillet and, when hot, add the tortilla strips; fry until soft, about 2 minutes.

Place the chilies, sesame seeds, tortilla strips and reserved soaking water in a blender and puree to a paste; set aside.

In a large skillet, heat the remaining 2 tblspns lard over med-high heat; saute the onions until translucent, about 3 minutes. Add the tomatoes and cilantro and cook for 2 minutes. Add the bay leaf, cinnamon, pepper, salt, cloves, cumin, cayenne and oregano and cook, stirring, for 2 minutes, or until well blended. Add the chopped chocolate and continue cooking and stirring until the chocolate is melted, about 2 minutes. Add the chicken stock and cashews and bring to a boil. Add the pureed chili mixture and stir well. Lower the heat and simmer, uncovered, stirring occasionally, for 15-20 minutes, or until the mixture thickens and the flavors have blended. Serve with grilled pork tenderloin, duck breasts, chicken or turkey.

Makes about 3 cups (24 fl oz/750 ml)

Of course, it is beneficial if you are sipping a Texas Tornado while preparing above. (don't tell my wife I said that!) Piere Jim ;-V

Chorizo

INGREDIENTS

1 large garlic clove

1 teaspoon salt

2 tablespoons mild chile powder (California chile)

2-3 tablespoons hot chile powder (New Mexico chile)

1/2 teaspoon dried leaf oregano

2 tablespoons vinegar

1 tablespoon water

1 pound boneless pork

Procedure:

In a small bowl, mash garlic with salt to make a paste. Add chile powders. Crush oregano to fine crumbs and add to garlic mixture with vinegar and water. Grind pork with fine blade of meat grinder or food processor. Add garlic mixture; mix well. Cover tightly and refrigerate 24 hours to blend flavors. Chorizo may be stored in refrigerator 3-4 days before cooking. Freeze for longer storage. Makes 1 pound of chorizo.

CHORIZO

(Bon Appetit, March 1981)

1&1/2 lb trimmed pork shoulder/loin, 1/2" x 1&3/4" strips

1/2 lb trimmed pork fat cut similarly

Small onion, sliced

2 med. garlic cloves

5 small dried red chili peppers 3 cloves

3/4 t. coriander seed 3/4 t. cumin seed

2 t. salt 3/4 t. paprika

1/2 t. dried oregano, crumbled 1/8 t. ground red pepper

1/8 t. cinnamon 2 T. red wine vinegar

Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and fat 30 minutes, then grind fat through fine blade of grinder and pork through coarse blade with onion and garlic.

Toast chilies, cloves, coriander and cumin seeds in heavy small skillet over medium-low heat, stirring frequently. Crush coarsely in mortar. Stir into meat with salt, paprika, oregano, red pepper and cinnamon. Stir in vinegar 1 T. at a time. Cover and chill.

Stuff sausage mixture into casings. Tie or twist into 8 links 5-6 inches long. Hang in cool spot until dry or refrigerate on a rack, turning occasionally, for about 12-24 hours.

CHORIZO

(Bon Appetit, May 1986)

5 lb untrimmed boned pork shoulder, 1" cubes

3 T. red chili powder 3 T. salt

2 T. hot paprika 1 T. minced garlic

1 T. dried red chili flakes 1 t. dried oregano, crumbled

8-10 feet hog sausage casings 1 T. white vinegar

1/4 C. tequila or water 3 T. red wine vinegar

Combine pork, chili powder, salt, paprika, garlic, chili flakes and oregano in large bowl. Cover mixture and marinate in refrigerator overnight.

Soak casings in cold water mixed with distilled vinegar 1 hour. Rinse. Slip one end of casing over faucet and run cold water through. Clip out or tie closed any sections with holes. Soak in cold water while preparing filling.

Coarsely grind pork misture in meat grinder or processor. Return to bowl. Make well in center of meat mixture. Add tequila and red wine vinegar to well; knead into meat.

Attach stuffing horn to grinder. (casing can also be stuffed with pastry bag fitted with 1/2 inch plain tip, or a kitchen store will have a small metal sausage stuffing horn for a few dollars). Wring out casings and place one end over horn. Gradually push all of casing onto horn, leaving 6 inch overhang. Tie knot in overhang. With one hand, feed meat mixture into grinder. Meanwhile, anchor casing on top of horn with thumb of other hand, allowing casing to unroll as mixture is extruded. Stop occasionally to mold meat. Pierce any air bubbles with fine needle. Do not pack too full or sausage will burst as filling expands during cooking. Remove horn and knot casing. Knot 3 inch pieces of string around sausage at 4 inch intervals. Cut into individual sausages. Place on paper-towel lined pan and refrigerate uncovered overnight.

Cilantro-Lime Salsa

Recipe By : Sunset Mexican Cookbook

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

1 small onion, finely chopped

1 cup chopped fresh cilantro (coriander)

1/2 cup parsley -- chopped

1/2 cup salad oil

6 tablespoons lime juice

3 tablespoons distilled white vinegar

2 cloves garlic -- minced

1 jalapeno -- stem, seed, mince

Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl.

Makes 2 1/2 cups.

From: rec.food.cooking - arielle@taronga.com (Stephanie da Silva)

Cilantro Lime Salsa Fresca

Source: Vegie Fat Free board:

3 large tomatoes or 5-6 plum tomatoes, diced small

1 med. white onion, diced small

1 jalapeno or other hot pepper, diced (you decide if you want to seed it or not ;)

juice of 2 limes, or one lemon and one lime

1/2 cup chopped fresh cilantro

salt to taste (I like alot, but if you're watching your sodium...)

Combine everything in a bowl. Cover and refrigerate a couple of hours or overnight before serving.

jaj@fns.com

Classic Salsa

Recipe By: Houston Chronicle (Universal Press Syndicate)

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

4 ripe tomatoes -- cored

10 fresh jalapenos

1/2 teaspoon garlic -- chopped

salt -- to taste

freshly ground black pepper -- to taste

This classic salsa starts with fresh tomatoes, but canned tomatoes can be substituted. Tasting as you go is a must, since the heat of jalapenos varies.

With a paring knife, cut a small "X" in the bottom of each tomato. Place tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper. Blend to desired consistency.

Makes about 3 cups.

From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)

Cold Tomatillo Soup

(from a Bon Appetit Mag.)

6 Servings

2 Tbs vegetable oil

2 jalapenos, seeded and diced finely

1 small onion, diced finely

2 pounds tomatillos, husked and quartered

4 cups chicken stock (preferably homemade)

salt

2 Tbs chopped cilantro leaves

Heat oil in a lage saucepan over medium-low heat. Add chilies and onion and cook until tender, stirring occasionally, about 10 minutes. Add tomatillos and stock and bring to boil. Reduce heat,cover and simmer until tomatillos are tender, about 10 minutes. Puree soup then cool completely. Cover and chill.

Before serving test for salt and ladle into bowls. Garnish with cilantro.

Depending on how many chilies you add, this could make a good cooler for a hot and spicy meal.

KGB (Katherine M.Grine Barto) barto@popmail.ucsd.edu

Colonel Hatch's Chorizo*

(from the Hatch Chile Cookbook)

1/2 C Hatch Red Enchilada Sauce

3 tsp. oregano

1/2 C dried red chiles, ground

2.5 pounds lean ground beef (or half beef, half pork, ground)

Use only ground beef or beef and pork mixture in this recipe.

Mix the enchilada sauce and the oregano with the ground chile. Put the meat in a large glass bowl or non-reactive pan. Cover the meat with the sauce and marinate overnight in the refrigerator. Next, pour off any excess liquid. To cook, crumble the desired amount with a fork and fry in a skillet. The chorizo may be frozen into serving size packages, or may be stuffed into sausage casings. Makes 40 sausages.

*Please note: recipe requires advance preparation.

Dot's notes: I used half ground beef, half ground pork, dried oregano, and Hatch-brand enchilada sauce. Now you know why I'm always on the prowl for Hatch-brand stuff in Michigan. This recipe makes a lot of chorizo. I divided it into some 4 and some 8 oz. portions, wrapped it tightly in plastic wrap, then aluminum foil and froze it. It makes absolutely wonderful breakfast burritos and you can also use it in the Blue Cornbread and Chorizo stuffing recipe found in Steven Pyle's New Texas Cuisine. Enjoy.

Detroit Dot

<DSHEETS@us.oracle.com>

Corn, Bean and Pumpkin Stew

"A delicious and heathful combination of ingredients make up this homey autumnal stew. Make it hotter, if you like, with ground ancho chilies or chile powder."

1 C pinto beans, soaked overnight and drained

1 lb tomatoes, fresh or canned, peeled, seeded, and chopped, juice reserved

3 ears corn (about 1 1/2 C kernels)

1 t cumin seeds

1 t oregano

1 inch piece of cinnamon

3 cloves

1 large onion, cut into a medium dice

2 cloves garlic, finely chopped

1 T paprika

2 C bean broth or stock (If you make the stock yourself, she

suggests one made with carrots, zucchini, onion, potato,

parsley, garlic, cinnamon, cloves, coriander seeds, cumin seeds,

cardamom pods, and salt.)

3 C pumpkin or winter squash, peeled and cut into 1 inch cubes

2 serrano chilies, seeded and finely chopped

Cilantro or parsley, chopped, for garnish

Cook the beans in water and 1/2 t salt for about 1.5 hours or until beans are tender. Drain and reserve the cooking liquid. Warm a small heavy skillet and toast the cumin seeds until their fragrance emerges; then add the oregano, stir for 5 seconds, and quickly transfer the spices to a plate or bowl so they don't burn. Combine them with the cinnamon and the cloves, and grind to a powder in an electric spice mill.

Heat a wide skillet (with water or some sauteing liquid) and saute the onion briskly over high heat for 1 minute; then lower the heat to medium. Add the garlic, the spice, the paprika, and 1 t salt. Stir well to combine; then add 1/2 C reserved bean broth or stock and cook, stirring occasionally, until the onion is soft. Next add the tomatoes and cook 5 minutes. Then add the pumpkin or winter squash along with another C of bean broth or stock. After 20 to 30 minutes, or when the pumpkin is about half-cooked -- soft but still too firm to eat -- add the corn, the beans, and the fresh chiles. Thin with the reserved tomato juice, adding more broth or stock as necessary. Cook until the pumpkin is tender. Check the seasoning, and add more salt if necessary. Serve garnished with the chopped cliantro or parsley.

Even though there is corn in the stew, corn bread or tortillas make a good accompaniment.

originally posted by Cindy_Bloch@transarc.com.

kelly roddy mchugh kroddy@bgnet.bgsu.edu

Chiles Poblanos Stuffed W/Corn

Yields 3 Servings

6 Chiles Poblanos Coarse Salt

2 Tbls Sweet Butter Black Pepper, Ground

1 Medium Onion, Peeled & 1/2 Lb Farmer's Cheese

Chopped Fine 1 Cup Creme Fraiche

1 Clove Garlic, Peeled & 1/2 Cup Monterey Jack, Grated

Minced

3 Ears Corn, Kernels Only

Char the peppers over a gas flame or under a broiler, turning them often to ensure they char evenly.

Wrap the charred peppers in a dish cloth and let cool for several minutes. Carefully scrap the skins off the peppers, making sure not to poke any holes in the peppers. Cut a slit in the side of each pepper and remove the seeds. Set the peppers aside. Preheat the oven to 350 degrees. Melt the butter in a skillet.

Saute the onion and garlic until the onion is soft. Add the corn, salt and pepper.

Cook for 2 minutes. Stuff the peppers with the corn mixture and one spoonful of the farmers' cheese.

Butter a baking dish large enough to hold the peppers comfortably in a single layer. Place the peppers in the dish with the slit facing up. Pour the creme fraiche over.

Bake for 10 minutes. Sprinkle the grated cheese over. Brown lightly under the broiler.

Serve hot.

Cranberry Chipotle Compote -- A cranberry relish

1 Tbs vegetable oil

3 medium apples

3 medium pears

1/3 C raisins

1/4 C Grand Marnier liquer

1 lb fresh cranberries

4 oz chipotle chile peppers, canned in adobo sauce, chopped fine

2 tsp ground cinnamon

1 C sugar

Zest from 1/2 orange, chopped fine

1/2 C fresh orange juice

1/2 tsp nutmeg

1/4 C Grand Marnier liquer

Peel, core and dice pears and apples (medium).

Heat oil on medium high until hot. Add pears, apples and raisins.

Saute 3-5 min, or until soft.

Add 1/4 C Grand Marnier and deglaze pan. Add cranberries, chipotles, cinnamon, sugar, orange zest and orange juice. Stir and simmer for 40-45 minutes until it begins to thicken. Add nutmeg and 2nd 1/4 C of Grand Marnier and mix.

Refrigerate until ready to serve (cold).

Makes about 1 quart.

Mike

Cranberry Salsa

2 large oranges; grate or zest 4 Tbs of the orange peel

2 C fresh cranberries

1/4 C salad oil

1/4 C minced onion

1 Tbs minced cilantro

1 Tbs minced ginger

1 minced fresh jalapeno or serrano pepper

Cut peel and all white membrane from oranges. Coarsely chop orange sections. Coarsely chop fresh cranberries.

Combine all ingredients. Season to taste with salt. Let sit at least 3-4 hours before serving.

(I've made this; it's better made 12-24 hours ahead.)

Cream of Green Chile Soup

2 Corn Tortillas, Preferably 1 of yellow cornmeal and 1 of blue

1 (12 oz) tub of Bueno Green Chiles - Mild, Hot, or X-Hot

1/2 stick (4 tablespoons) margarine

2 cups chopped onion

1 garlic clove peeled ad minced

1/2 teaspoon dried oregano, crumbled

2 bay leaves

3 1/2 cups chicken broth, homemade or canned

1 pound (2 medium) baking potatoes, peeled and chunked

1/3 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup whipping cream

2 cups (about 8 ounces) grated Monterey Jack cheese or

mozzarella cheese or a combination of both

Cut the tortillas into 1/4 inch wide strips and leasve them uncovered at room temperature until they are dry and crips, about 24 hours (or heat in iron skillet until dry and hot).

In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially coverd, stirring once or twice, until the potatoes are very tender,

about 25 minutes.

Stire in the cream and adjust the seasoning if necessary. The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, coverd. Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

Serves 4 to 6.

Atlanta Chile Company's Recipe of the Month

chile@bizweb.com

Creole Seasoning

After a couple of months of lurking, here's a recipe.

From Parade Magazine, 23 Oct 94.

2 1/2 T paprika

2 T dried garlic

1 T black pepper

2 T salt

1 T cayenne pepper

1 T dried thyme

1 T oregano

1 T onion powder

Makes 2/3 cup. Mix in a small bowl. Transfer mixture to a small jar. Seal tightly and store in a cool, dry place. Use in shrimp Creole, crab cakes, or in place of Creole seasoning in New Orleans-style recipes. Keeps for a month.

poland@cam4.gsfc.nasa.gov (James Poland)

Cucumber Kimchee

(From Pearl S. Buck's Oriental Cookbook)

5 medium-sized cucumbers

1 tablespoon salt

2 green onions, finely chopped

1 clove garlic, minced

3/4 teaspoon chopped red chile peppers

1 teaspoon salt

1/2 cup water

Wash the cucumbers, cut unpeeled into quarters lengthwise and remove the seeds. Cut each piece into 2-inch strips and place in a bowl. Add the salt, mix thoroughly and allow to stand for 20 minutes. In another bowl mix the onions, garlic and red chile peppers. Wash the salt from the cucumbers and drain. Combine with the onion mixture and salt and water. Mix well, put in a jar, cover and set aside for 2 days to a week.

George Nelson <70431.3065@compuserve.com>

Cucumber Tomato Chili Salad

I am offering a recipe I've adapted from FIRE AND SPICE, The Cuisine of Sri Lanka, Heather Balasuriya and Karin Winegar, McGraw-Hill, 1989.

1 cup cucumbers (2 medium), peeled and sliced

2 medium tomatoes, sliced and drained slightly

1 large sweet onion, sliced thinly

3-4 jalapenos, seeded and sliced thinly

1/4 cup fresh parsley, finely chopped

1/4 cup celery, thinly sliced

1/4 cup whole grain prepared mustard (I used a prepared creole mustard)

2 tsp sugar

salt

Combine the cucumbers, tomatoes, onions, green chilies, parsley and celery in a bowl. Combine mustard and sugar and added to sliced vegetables. Salt to taste. Serves 4.

I recommend the cookbook as it contains many meatless recipes.

LWy

wyckoff@teleport.com (Christy N. & Laura D. Wyckoff)

Curry-Spiced Citrus and Avocado Salsa

Recipe By: July 1993 issue of Bon Appetit

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

2 large oranges

1 large red grapefruit

1 tablespoon curry powder

1 avocado -- peeled, seeded and d

1/2 cup red onin -- chopped

2 tablespoons fresh chives or green onions -- chopped

1 tablespoon avocado oil or vegetable oil

ground white pepper

Cut peel and whith pith off oranges and grapefruit. Using small knife and working over heavy small saucepan to catch juice, cut between membranes or fruit to release segments. Using slotted spoon, transfer segments to work surface and chop. Transfer to bowl. Scrape juice from work surface into saucepan. Squeeze any remaining juice from citrus membranes into saucepan. Whisk curry powder into juice. Boil until reduced to 1/4 cup, about 10 min.

Cool. Add avocado, onion, and chives to citrus segments. Drizzle with oil and 2 tablespoons plus 1 teaspoon reduced juice. Toss gently.

Makes 2.5 cups

rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca

Dave W's Salsa (Thanks to Julia)

Recipe By: chile-heads list - David Wilkinson

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 14oz tin chopped plum tomatoes

Juice of two limes

Some chiles -- chopped

2 cloves garlic -- crushed

6 Spring Onions (scallions) -- Chopped

1 teaspoon sugar

Here's my favourite salsa recipe. Quick to make, and delicious. As with most recipes of this type, the quantities are variable according to personal taste, but this is what I like...

Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it.

If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies.

How to eat: well, anyway you like. My favourite is to make a big bowl of salsa, take a big bag of tortilla chips, and then to while away the evening on the sofa dunking one into the other.

Dave W.

David Wilkinson

Death Wish Hot Sauce

Recipe by: Ted Klamm via Jennifer Trainer Thompson in "Hot Licks"

Serving Size: 32 Preparation Time :0:10

Categories: Chile Pepper Dishes, Condiments

Sauces, Haven't Tried Yet

Food Processor/Blender

Amount Measure Ingredient -- Preparation Method

15 habanero chiles -- stemmed

7 ounces A Taste of Thai Garlic Chili Pepper Sauce

or other garlic-chile sauce

1/4 cup honey ("to deaden the pain momentarily")

3 medium garlic cloves -- minced

Grind the habaneros (with seeds) in a food processor. Add other ingredients and puree.

Serving Ideas : Use to marinate chicken wings.

NOTES : At the end of a snowmobile trail in New York's Adirondack mountains lies the Red Dog Tavern, a bar run by Ted Klamm. A former Navy Sea Dog, Ted has developed an incendiary line of hot sauces starting with Nuclear Waste and ending with his Armageddon series (I - VII). If a customer can eat ten chicken wings marinated in one of the Armageddon hot sauces, he gets his name on Red Dog's Wall of Flame. So far, only eleven have made it (and only one has survived Armageddon VII).

While not wanting to disclose his secrets, Ted shared his recipe for Death Wish, a sauce falling somewhere between Nuclear Waste and Armageddon I. Short of hopping on a snowmobile and heading to Inlet, New York, this is the closest you may get to Armageddon.

Curtis

Death Wish Salsa

I saw this one from Kit Anderson in Fidonet, and I had to share it. The 'Taste of Thai Chile and Garlic Sauce' is available even here in Israel (different brand, same sauce). It's somewhat hard to reproduce.

Particularly I like the instructions.

15 Habaneros, stemmed- not seeded

7 oz bottle 'Taste of Thai Chile and Garlic Sauce'

3 cloves garlic minced

1/4 cup honey

Blend. Stand back. Don't get too close.

Kit "Travels With Chiles" Anderson

Bath, Maine

<kit.anderson@acornbbs.com>

Deep-Fried Plantain Rounds

Recipe By: Big Flavors Of The Hot Sun by Chris Schlesinger

Serving Size: 4

Categories: Appetizers, Big Flavors Of The Hot Sun

Caribbean Dips

Amount Measure Ingredient -- Preparation Method

2 green plantains

2 cups vegetable oil

salt and pepper -- to taste

This is one of my favorites. Fried plantains are great with a whole range of Caribbean and African-inspired dishes or just as a snack by themselves. Make sure you use green plantains, even though they are somewhat of a nuisance to peel. Ripe ones are too mushy for this preparation.

METHOD:

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3 minutes. Remove and drain.

Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Double Mustard Chicken

Recipe By: Sharon Barbour

Serving Size: 8 Preparation Time :2:00

Amount Measure Ingredient -- Preparation Method

------- ------------ --------------------------------

2 cloves garlic -- pressed

1 teaspoon salt

1/3 cup brown sugar

1/3 cup apple cider vinegar

1/4 cup dijon mustard

1/4 cup honey mustard

- OR -

1/4 cup Home-Style Inner Beauty Hot Sauce

2 teaspoons dried thyme

2 teaspoons dried tarragon

8 boneless skinless chicken breast halves

Whisk all ingredients together and marinate the chicken for at least one hour. Grill over hot coals.

HEALTH REMINDER: Do *NOT* use the leftover marinade as a basting or serving sauce for the chicken. Because it has been in contact with the raw chicken, you run the risk of salmonella by using the uncooked marinade.

Serving Ideas : Serve over pasta/rice/quinoa, or make sandwiches.

NOTES : Curtis sez: "The sugars in the marinade turn the finished chicken a beautiful deep brown on the outside. Although my favorite way to prepare these is to grill them, you can also double the amount of marinade and cook them in a nonstick skillet or bake them in the oven. For a real treat, replace the honey mustard with Home-Style Inner Beauty Sauce - yum!"

Dry Rub Sirloin

1 Tbs ground cinnamon

1 Tbs freshly ground coriander

1 1/2 tsp cayenne pepper

1 Tbs paprika

1 Tbs sugar

1 Tbs salt

Use a good quality Hungarian paprika. Enough for four 12 oz New York Strip steaks. Mix spices, dredge meat until well coated. Grill over high heat 3-5 min/side or until desired Also usable on fish, chicken, pork, etc.

Black Bean Dip

Recipe By: Big Flavors Of The Hot Sun by Chris Schlesinger

Serving Size: 8

Categories: Appetizers Big Flavors Of The Hot Sun

Dips, Caribbean

Amount Measure Ingredient -- Preparation Method

2 tablespoons vegetable oil

1 large red onion -- diced small

2 tablespoons garlic -- minced

1 pound dried black beans -- soak overnight

2 bottles beer -- of your choice

1 cup white vinegar

3 cups cold water

1/4 cup tomato catsup

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon dry mustard

1 teaspoon ground cinnamon

1 tablespoon fresh red or green chile of your choice -- minced

1 cup sour cream

1/2 cup fresh cilantro -- chopped

1/4 cup lime juice -- about 2 limes

salt and pepper -- to taste

One day when I was making black bean soup in the East Coast Grill, it turned out much too thick. Since it was too late in the day to adjust it, I did what any cook would do -- changed it from a soup to a dip. As it often turns out in the world of food, out of failure came a new creation.

I like black beans both for their own intrinsic taste and for the fact that they are an interesting way to pass on other flavors. Here they are cooked with beer and chiles and served with fried sweet plantains. I prefer a dark or amber beer, which complements the earthy taste of the black beans, but you can use whatever suits your fancy. If you don't feel like making fried plantains, you can always use tortilla chips.

METHOD:

In a large saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it begins to turn dark, about 5 to 7 minutes. Add the garlic and cook, stirring, for an additional 30 seconds. Add the drained beans, beer, vinegar, and water and bring the mixture to a boil. reduce the heat to low and simmer for about 1 1/2 hours, stirring occasionally, until the beans are mushy, adding more beer or water if the mixture becomes too dry.

Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth.

With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 days.

Serving Ideas : Serve with Fried Sweet Plantains.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Eggplant with Yu-xiang Sauce

(Yu-xiang qie-zi)

This eggplant recipe is one of the best of all Szechwanese dishes. It is also very inexpensive when eggplant is in season. Somewhat hot, this dish tastes best when the garlic is literally overpowering. If you don't peel the eggplant, the color of this dish will be purplish.

1-2 large eggplants or 4-8 small Asian-type eggplants, about 1lb.

0.25 lb. pork

2 green onions

2-3 T finely chopped fresh ginger

3-5 T finely chopped garlic (a handful is the right attitude here)

1 T hot bean sauce, or more depending on how hot a dish you want [OK

C-heads, this is where you can experiment -CB]

SEASONINGS

2 T soy sauce

1 t salt

1 t sugar

0.5 cup (=4 fl. oz.) chicken or pork stock or water.

2 t sesame oil

1 T cornstarch (cornflour) mixed with 2 T water

approx 0.75 cup (=6 fl. oz.) oil

To PREPARE:

1 If you like the taste and texture of eggplant skin, just wash them and slice into little finger size pieces. If not peel them first. [A potato peeler works well -CB] Salt lightly, then pat dry 5-10 m later.

2 Chop pork into 0.25 inch cubes. Chop green onion into small pieces. Chop ginger and garlic as finely as possible.

3 Mix the 4 seasoning components in a small bowl.

To COOK:

1 Heat 0.5 cup of oil in wok until very hot. Add eggplant and then turn heat down to medium. Cook stirring frequently until the eggplant strips have become soft and moist looking. Add oil during cooking as necessary. Remove from wok using slotted spoon and press out excess oil with spoon or spatula. [Or don't bother -CB] You can do this ahead of time.

2 Heat 3 T of oil in the wok until very hot. Stir-fry meat until gray. Add ginger garlic and hot bean sauce. Cook until red color of hot bean sauce is absorbed. Add SEASONINGS, stir briefly, then add eggplant strips.

3 Cook until the liquid begins to disappear. Add green onion and sesame oil. Stir and add cornstarch mixture to thicken. When the sauce has thickened and begins to adhere to the eggplant strips, remove to a warmed serving dish and serve hot. [Looks nice with "hairs" of shredded red pepper on top-CB]

Hope you like it.

Cameron, a.k.a. - BEGG.4@OSU.EDU

Elote Con Crema (Fresh Corn With Cream, Chiles, & Cheese)

Recipe By: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

1/4 cup butter

1/2 medium onion -- finely chopped

1 clove garlic -- peeled and chopped

5 chiles poblanos -- roasted and peeled

4 cups corn -- *

1/4 pound mild cheddar cheese -- in small cubes

1 teaspoon salt

Thick Sour Cream -- See recipe

Again, there are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious any way.

This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after it's cooked, as the cheese gets tough when reheated.

Preheat the oven to 350 degrees F.

Melt the butter and cook the onion and garlic, without browning, until they are soft.

Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.

Add the corn, heese, and salt to the chile mixture. Cover tightly with foil or a lid and let it bake for 20 minutes for frozen corn. If you use fresh corn, cook for 40 minutes, adding the cheese after the first 20 minutes of cooking time.

Serve the vegetables hot, with the sour cream.

garhow@hpubmaa.esr.hp.com

Ripe Olive Swiss Enchiladas

I got this recipie off the back of a tortilla package several years ago -- you can obviously leave the olives out if you wish...

1 C canned pitted ripe olives (the black ones), cut into large wedges.

1/2 C chopped onion

1 small clove garlic, minced

1 tbs cooking oil

1 lb canned tomatoes (or substitute fresh)

1 tsp salt

1/8 tsp white pepper

3 Tbs chopped green chiles, or add jalapenos, etc to taste

1 1/2 C diced cooked chicken

2 chicken bouillon cubes

1 C light cream

6 large corn totillas

about 1 C oil for frying tortillas

1 1/2 C grated Monteray Jack cheese

Preheat oven to 350F. Heat oil, add onion and garlic and cook until tender, but not brown. Add tomatoes, salt, pepper and green chile to pan. Cook gently for 15 minutes. Remove from heat, add olives and chicken.

Crumble bouillon into cream. Heat cream, stirring, until bouillon dissolves. Pour into a shallow dish. Heat oil, fry tortillas lightly until pubbed and tinged with brown. Drain on paper towels. Dip each tortilla into cream to soften. Divide chicken mixture between tortillas, rool up each filled tortilla, and place seam side down in a baking dish. (I need to use toothpicks to hold them shut!). Pour remaining cream over tortillas. Top with cheese. Bake 25 minutes until well heated. Watch out for the toothpicks if you used them!!!

Enchiladas Verdes de Pescado (Shredded Fish Enchiladas with Roasted Tomatillos)

Sauce:

3/4 lb. tomatillos (about 8), husked & washed

2 small, fresh, hot green chiles (such as serranos), stems removed,

seeded, deveined & chopped

2 cloves garlic, chopped

1 tb. vegetable oil

1-1/2 cups fish stock or defatted reduced-sodium chicken stock

1/4 c. reduced-fat sour cream

2 tb. chopped fresh cilantro

salt to taste

Filling:

1/2 lb. fish fillets, such as grouper, snapper or sea bass, skin removed 6 oz. boiling potatoes, preferably Yukon Gold (2 small), peeled & cut into 1/2" cubes

Tortillas & Garnishes:

1/2 c. chopped onion

2 tb. chopped fresh cilantro, plus 8 sprigs for garnish

8 steamed corn tortillas

3 tb. crumbled or grated Mexican _queso_an~ejo_

4 radishes, chopped or cut into matchsticks

To prepare sauce: Preheat the broiler. Place tomatillos on a baking sheet and broil, 4 inches below the heat source, until soft and blackened in spots, about 4 minutes. Turn and broil on the other side. Scrape the tomatillos and their juices into a blender or food processor. Add chiles and garlic and process to a smooth puree.

Heat oil in a medium-sized saucepan over medium-high heat. When hot enough to make a drop of the puree sizzle, add it all at once. Stir for several minutes as the puree thickens and darkens, then stir in stock and sour cream, reduce heat to medium-low and simmer until thickened to the consistency of heavy cream, 20-30 minutes. Remove from the heat, stir in cilantro and season with salt. Reserve 1/2 cup for the filling. (The sauce can be made ahead and stored, covered, in the refrigerator for up to 24 hours.)

To prepare filling: Fill a small saucepan halfway with lightly salted water; bring to a boil over medium heat. Add fish fillets, reduce heat to low and poach until the fish flakes easily, 5-10 minutes, depending on the thickness of the fillets. Remove the fillets with a slotted spoon, then add the potatoes and simmer until tender, about 5 minutes. Drain. Flake the fish into a small saucepan, add the potatoes plus the 1/2 cup of reserved sauce, cover and set aside.

To finish dish: Bring the remaining sauce to a simmer over low heat and warm up the filling. Mix onions with chopped cilantro and set aside.

Make the enchiladas one at a time: lay a warm tortilla on a warm individual plate, spoon a portion of the filling across one side, fold over, ladle on a portion of the sauce and sprinkle with cheese, the onion-cilantro mixture and radishes. Garnish with a sprig of cilantro and serve immediately.

Serves 8.

That's all for now.

Christi Craig

sol131@sol1.solinet.net

Escabeche

(a pickled vegetable mixture; Mexican / Southwestern)

1 1/2 c salad oil

1/2 c white vinegar

1 Tbs Dijon mustard

2 Tbs fresh oregano

2 tsp salt (or to taste)

1 tsp black pepper (or to taste)

1 c broccoli florts, cooked al dente

1 c cauliflower florets, cooked al dente

1 red bell pepper, seeded, julienned

1 green bell pepper, seeded, julienned

1 c carrots, sliced, cooked al dente

1 small yellow onion, julienned

1 small red onion, julienned

1 cup baby corn

1 cup pickled jalapeno chiles (whole), drained and reserve juice

1 cup pickled jalapeno chiles (sliced), drained and reserve juice

In a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes.

Place the vegetables and vinaigrette and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days. Makes 10 cups.

Mike

Michael Bowers

mikeb@radonc.ucdmc.ucdavis.edu

Evil Jungle Prince Salsa:

From "Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande" by W. Park Kerr (William Morrow, 1994, ISBN 0-688-12818-1).

3 large ripe tomatoes (about 1.5 pounds total)

1/3 cup finely chopped white onions

1/4 cup fresh orange juice

1 or 2 fresh habanero chiles, stemmed and coarsely chopped

1 tablespoon fresh lime juice

1.5 teaspoons salt

2/3 cup finely diced seedless cucumber

2/3 cup finely diced red radish

2/3 cup finely diced jicama root

1/3 cup finely chopped cilantro

3 tablespoons finely chopped fresh mint

Trim and halve the tomatoes. Gently squeeze out and discard the seeds and juice. Chop the tomatoes.

In a food processor, combine the tomatoes, onions, orange juice, habaneros, lime juice, and salt and process until fairly smooth. Transfer the puree to a bowl and stir in the diced cucumber, radish, jicama, cilantro and mint. Adjust the seasoning. Refrigerate for at least 30 minutes before serving. The salsa can be prepared up to 1 day in advance.

F-16 Afterburner Hot Sauce

Recipe By: Jennifer Trainer Thompson in "Hot Licks"

Serving Size: 32 Preparation Time :0:10

Amount Measure Ingredient -- Preparation Method

1/2 dried chile ancho

1 fresh red Dutch, Thai, or jalapeno chile

16 fresh Scotch bonnet or habanero chiles

preferably orange or golden yellow

1 cup coarsely chopped yellow onion

4 medium garlic cloves

1 tablespoon fresh lemon juice

1 tablespoon light or amber rum

1 cup distilled white vinegar

1/2 teaspoon dried oregano

Submerge the ancho in a pot of hot water and soak until soft, about 20 minutes. Chop ancho finely and reserve. Roast and peel the Dutch chile. Stem, seed, and finely chop the chile.

Stem and seed the Scotch bonnets, leaving the inner membranes (and, if desired, a few seeds). Combine the Scotch bonnets with onion and garlic in a food processor and process until very finely chopped. Combine lemon juice, rum, and vinegar in a nonreactive pan and bring to a boil. Pour liquid into processor, add the oregano and Dutch chile, and process lightly. Add the ancho teaspoon by teaspoon, processing briefly in between, pulsing only enough to obtain a smooth, yellow-orange sauce, highlighted by red flecks. (Overprocessing or adding too much ancho will result in a redder sauce, which is also quite beautiful.) Refrigerated, this sauce will keep 6 weeks.

Serving Ideas : Curtis sez: Try this on blackeye peas for a great snack!

NOTES : This recipe has the basic ingredients of a Carribean hot sauce, although the Scotch bonnet peppers appear in extremis for those who care about flavor but can't get enough heat. The recipe is not named after the Navy fighter plane that starred in Desert Storm, but after the sixteen chiles that create a heat storm of their own in this sauce. In other words, this is a sauce for chileheads whose predictable reaction to all hot sauce is, "oh, it wasn't that hot," because the F-16 takes no prisoners.

Though many Carribean sauces feature one chile type, I also used an ancho and a fresh red chile; I like the fuller tones of the ancho, and the red chile adds a lingering heat to the hit-and-run Scotch bonnet. Perhaps just as important, the red chile contributes brilliant crimson flecks to an otherwise golden sauce, which I like to think of as little warning flags signaling the red-hot heat to come.

MAKES 2 CUPS

Fiery Thai Salsa

Recipe By: July 1993 issue of Bon Appetit

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

3 cups cucumbers -- chopped seeded peele

1 cup green onion -- chopped

3/4 cup radishes -- chopped

1/4 cup fresh mint -- chopped

3 tablespoons fresh ginger -- minced & peeled

3 tablespoons fresh lime juice

2 tablespoons sugar

1 tablespoon minced garlic

1 teaspoon minced garlic

1 1/2 teaspoons sesame chili oil

Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold.

Fish Tacos

In the spirit of the recent cilantro discussion, here's my favorite chile and cilantro recipe. I first had fish tacos down in Baja, and as a cilantro lover, I found heaven. They're pretty easy to make, just remember to use the freshest ingredients possible.

Ingredients (for two people)

1 pound fresh meaty fish, like tuna or swordfish

12-20 small flour tortillas

2-4 limes, sliced

1 bunch cilantro, chopped

Chopped jalapenos or serranos to taste

Salsa (optional)

Prepare a medium-hot grill. Cook the fish, turning once, (basting with salsa if so desired) until it flakes apart when tested with a fork. Try not to cook the fish too long, or you'll dry it out. When the fish is done, move to sides of grill to keep warm. In the center of grill, warm flour tortillas until slightly crispy. Remove tortillas (watch out they're hot!), placing down the center of the tortilla about 1/4 cup of the fish, flaked apart. Now comes the good part. Squeeze as much lime as you like over the fish, covering liberally with chopped cilantro (a handful in my case). Finally, add the chopped chiles. Enjoy. The proportions of the toppings are to taste, so after you've had the first one, adjust to your preferences. I know of no way better to enjoy fresh fish and chiles.

Jaeger@SBMS01.SUNYSB.EDU

Fresh Salsa (Chile)

Recipe By: rec.food.cooking - jongleur@aol.com

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

3 serrano peppers

4 tomatillos

4 cloves garlic

5 tomatoes -- fresh or canned

1/2 cup cilantro

salt

juice from one lime or lemon

If you can use a molcajete, do, otherwise use a blender for waterier salsa. Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes).

Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste.

Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is.

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA

Basic Fresh Salsa Techniques

There are of course nearly as many salsa recipes as there are chile-heads, but here are a few comments and a basic recipe.

1. There's a huge difference between cooked and fresh salsas. Canned tomatoes are cooked. I think you're interested in a basic fresh salsa; you can go from there into a variety of red and green fresh and cooked salsas.

2. I don't much like tomatoes, fresh or otherwise - basically the only food I don't like - so if preparing just for myself I leave them out. When preparing salsa to share with others, I use under-ripe tomatoes, and sparingly. Just my taste, but it seems to run in our family.

3. No need for sugar. No way of knowing what "2 green and 1 red chilli" means. No problem with some fresh white onion and some coriander (cilantro). Scallions are okay too, but are a bit of a variation. Garlic - matter of taste; it's a strong flavor.

4. A fresh Mexican salsa, often called "pico de gallo," will usually include the following, so this might be considered a basic recipe:

1 fresh, not too ripe tomato, diced fine

1 Maui or other sweet onion, diced fine

Cilantro to taste - maybe 2 tablespoons

2 fresh jalapeno or serrano chiles, diced fine - more to taste

juice of 2 limes or a lemon

Stir well, keep chilled and covered until you serve it, and use within 24 hours (the tomato will start to get weird on you after that).

Adding some small cubes or hunks of ripe avocado right before serving is a good variation.

Will <wdborgeson@ucdavis.edu>

Gabi's Harissa

It reminds me of the harissa I made recently. It's a classic Morrocan hot sauce, and many variations of it exist. The recipe goes something like the following:

2-3 red bell peppers

10 habaneros (from Josh :-))

1 teaspoon cumin

1 teaspoon ground coriander

2 tablespoons olive oil

salt and pepper

Stem and seed the bell peppers and the habaneros. Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel. Put the bell peppers flesh with everything else in the food processor, and process until smooth.

Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles, etc... I added a few cilantro sprigs.

From: tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)

Subj: Garlic Chicken

Date: 8 Jul 1993 22:26:40 GMT

Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Serve over rice. Makes 4 servings.

Gil's Plum Sauce (a.k.a. Duck Sauce)

makes enough.

1 lb. ripe, pitted red plums

2 lbs. ripe, pitted peaches

1-10 chiles (one for very mild..., suit yourself)

1 lb. sugar (or less if fruit is very sweet, or if you like your sauce not too sweet. One can always add more at the end.)

1 cup vinegar. (Use a fruity vinegar, or white...)

4 tbsp dark soy sauce

2-5 finely minced garlic cloves

1 tbsp (or more) finely minced ginger root.

(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan.

(2) Finely chop the chiles (seed them if desired) and add to fruit.

(3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them.

(4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.)

(5) Put in jar(s). Ripen in the fridge for a MONTH before eating.

Keeps a long time in the fridge, or you can process in a water bath and can it.

(6) Eat with Peking Duck, Chinese Dumplings...

Gil Rivlis, Physics Department, The Ohio State University

gil@atlantic.mps.ohio-state.edu

Grandma's Green Chile

I'm new to the listserve. I just checked my e-mail and Anaheim chiles are close to my heart. MY grandfather in New Mexico is a Chile farmer. Anaheims are one of the mildest chiles. When they turn red they are used in coloring in lipstick , and paints. My grandfather has grown them for both. I think they're best eaten. Some people eat them straight with no preparation. I have a recipe for scalloped potatoes with anaheim green chiles it anyone is interested. Right now I'll give you my GRANDMA'S GREEN CHILE RECIPE which my grandmaother passed on to me. I don't have any exact mesurements everything is to taste but these are aproximations. If you like more of an ingredient add it the recipe is pretty versatile.

3-6 Anaheim green chiles

1-2 cloves garlic minced or pressed

1 small onion diced

1 16 ounce can whole tomatoes or 4-6 large fresh tomatoes

1 round steak

A pinch of flower

First you have to cook the anaheims either over a grill, on a ungreased frying pan, or in the oven. cook until the chiles are soft. The skin should be crackin g and parts of the chile should have black burn marks. Rinse the chiles in cold water for a second then peel of the skin. Remove the seeds and veins and pat dry on a paper towel.

Place the Chile, tomatoes, garlic, and onions in a bowl. Crush the tomataoes and tear up the chiles with your hands. Mix everthing together with your hands when the chile mixture is blended set the bowl aside.

Trim fat from roundsteak and cut it into bitesize chunks. Heat lager frying pan on medium high burner. Oil the pan with a small amount of vegetable oil. Fry meat until slightly brown. Cover with a little flower and let cook until flour browns. Place burner on low heat and add chile mixture to the pan. Add a 1-2 cups of water depending on how watery you want the chile. Stir. Cover pan and let cook over low heat until meat cooks aprox. 30-40 minutes. Stir every 10 min to make sure the meat doesn't burn on the bottom. Serve in a tortilla as a burrito or serve it like my grandma does as a main dish with rice, pinto beans, and flour tortillas to accompany it. I usually have it this way with a couple of mexican beers. Buen comida a todos.

David Tellez C595811@Mizzou1.Missouri.edu

My Grandma's Salsa

Recipe By: rec.food.cooking - Lorance Romero

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

4 16 oz cans Diced Tomatoes -- Fresh are better

1/4 cup cooking oil

lots of garlic *

4 medium onions

1 bunch cilantro

1/2 teaspoon salt

6 anaheim chiles -- roasted & diced

Instructions:

* (figure out your own taste - grandma always used too much)

I get a big bowl throw it all together take half of it and put about 6 more chiles in another bowl (this makes this portion hotter) :-) Now I have some hot and some medium. I put it in freezer containers freeze it and it lasts for a while.

The real key to this recipe is the chiles. If you can roast them just before, peel them and then put them in the salsa they taste better. One other thing I usually let the salsa sit around for about a half day to let it ferment. I know grandma would be proud.

From: lromero@nyx.cs.du.edu (Lorance Romero)

Stir-fried Green Beans with Pork and Chilies

From Madhur Jaffrey's _Far Eastern Cookery_. This is a thai dish.

1 1/4 lb green beans

12-16 garlic cloves

6-9 fresh hot green or red chilies

5 T vegetable oil

10oz lean pork, ground

1/2 t paprika

1 t dark brownsugar

3 T fish sauce

Wash and trim the beans. Cut them crosswise into 1/4-1/3 inch rounds. Peel the garlic and chop finely. Cut the chilies crosswise into very thin slices.

Put the oil in a wok and set it over a medium-high heat. When the oil is hot, put in the garlic and green chilies. Stir and fry until the garlic turns golden, then add the pork. Stir and fry, breaking up any lumps, until the pork has lost its raw look. Put in the beans, paprika, sugar, fish sauce and 1 1/4 C water. Stir and cook on medium-high for 8-10 minutes or until beans are tender and most of the water has been absorbed.

My notes: Using red chilies gives the dish a wonderful color. I've used red jalepenos in the past. I usually have to cook the dish a bit longer than 8-10 minutes, more like 13, to get the beans tender. This is quite hot, and very good. Serve with lots of rice.

Chile Verde ( Basic Green Chile Sauce)

makes 2 cups +

2 Tbs vegetable oil or olive oil

1/4 to 1/2 small onion, diced

1 large garlic clove, minced

2 Tbs flour

1/4 tsp ground cumin

1/4 tsp black pepper

1 1/2 cups chicken or pork broth

1 cup roasted, peeled green chiles (10-12 fresh New Mexico, Anaheim

or California or poblano chiles), or (if you don't have

fresh chiles) 8 oz canned green chiles.

1/4 tsp oregano

1/2 tsp salt

(optional: 2 tsp or more chopped, canned or fresh jalapenos

if you want it hotter)

Heat the oil in a 1-2 qt saucepan over medium heat. Add onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Don't let them brown. Raise heat to medium, stir in flour, cumin and black pepper. Cook, stirring about 2 min. When the onion/flour mix just begins to color, remove from heat and add broth, stirring constantly to avoid lumps.

Add rest of ingredients. Return pan to heat, bring to a boil, cover and simmer over low heat another 30 min. The finished sauce should not be too thick; dilute with more broth or water if needed. You can puree it if it's not smooth enough. Will keep in fridge for a week; heat before using.

An interesting variation is to add 3-4 diced chipotles (don't add the jalapenos in this case) with the green chiles. This gives a hot, smoky green chile sauce that goes great with plain bean burritos or cheese enchiladas; it will overwhelm more complex dishes.

Michael Bowers mikeb@radonc.ucdmc.ucdavis.edu

Green chile (or chili), or chile verde can mean different things, and knowing one from another is a distinction that marks one as an insider (or _real_ chile-head!). The term applies to 1) the fresh green chiles picked before they turn red, 2) a paste made from roasted green chiles and garlic presented at the table to flavor 'frijoles' (= beans), 3) the thickened cooking sauce served over enchiladas, burritos, etc, 4) the same sauce with chunks of cooked pork (or other meat) served as a soup/stew or a sauce for bean burritos.

The following recipe is for the chile verde sauce (#3). It can also include tomatoes and/or tomatillos (now that we've discussed epazote and cilantro, how about tomatillos!?).

There are many versions; this is one that I like; I have others that use no oil, and ones that include other ingredients (see previous paragraph).

Green Chile Stew

Recipe By: sfisher@megatest.com (Scott Fisher)

Serving Size: 1

Categories: Southwestern Stews

Amount Measure Ingredient -- Preparation Method

8 fresh long green chiles

1 medium onion -- chopped fine

5 cloves garlic -- minced

1 teaspoon oregano

1 teaspoon cumin

Juice of 1/2 lime

1 pound lean pork -- cut into 1" cubes

1 cup chicken stock -- or less

Salt

black pepper

hot green chiles to taste -- see note 2

1 tablespoon olive oil

Chilies should be roasted, peeled, seeds removed and cut into coarse chunks (note 1) Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles, saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix. Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn't scorching on the bottom. When the timer goes off, check the consistency and either add more stock if it's gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it's too runny. Add salt and black pepper now. Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll describe shortly, and lots of cold beer, horchata, or jamaica. You can also serve this with sour cream, which is nice.

Garnish: I've taken to chopping up fresh chiles to make my own food hotter, since the kids max out at Anaheim chiles. My base mild mix is to cut up an ancho or poblano chile (the dark green glossy ones, triangular and medium-pungent) into 1/4" dice, as well as about a quarter of an onion and a clove of garlic. Add a little olive oil and some dried oregano, stir well and salt to taste. Sprinkle this on the chile verde, roll it up in your tortillas, use it in omelettes or even on Texas-style chili.

Notes:

1. Long green chiles:

If you can't find them fresh, you can use canned but the taste will be slightly different; the canned variety add lots of citric acid as a preservative. You might want to cut down on the lime in that event. I used fresh Anaheim chiles from my garden last year, and will do so again this year as the Anaheim is producing earliest (four chiles!) but I'm anxious for my New Mexico varieties to get going. The original poster is in the center of the universe for this stuff, though, and frankly you'd probably get better recipes asking your co-workers, fellow students, or the janitorial staff there than the net; if you do, please post it! :-)

2. Hot chiles:

The Anaheims are pretty mild. Some people like to add jalapenos to this, but I preferred the serranos when we had the pepper garden last year. I liked six Anaheims and six serranos when it was just for me and Kim, but the girls wouldn't touch it, which is why I started making the garnish. You can also garnish with chopped fresh cilantro or epazote if you can find it; we're growing that and I love it so far, it's like a cross between cilantro and sorrel in flavor.

Successful Green Chili Stew

hi - i've been working on creating a good green chili stew for a while now. i finally did it! it turned out great! this was inspired by some that i had last Christmas at Jemez Pueblo. it is a traditional new mexican dish.

Serves 4-6 (depends on appetite)

Cooking time: 1 - 1 1/2 hours

serve with rice, and/or bread, and/or (fresh!) tortillas and butter, and/or sopapillas and honey, and/or chips and salsa/guacamole.

4 small cans diced green chiles

I recommend 2 hot and 2 mild to get a good noserun while eating.

4 mild to be slightly hot

all hot to be volcanic, of course.

(you can of course also use the same amount, but frozen or fresh roasted)

1 lb. finely ground turkey

1 small zucchini, thinly sliced

1 cup frozen corn (off the cob)

14 oz. canned peeled tomatoes, with juice.

24 oz. water

4-6 garlic cloves, minced (depends on your taste, and the clove size)

1 tsp ground cumin

1 tsp italian seasoning

1 tsp salt

Note: I make no bones about this being full of fat and salt.

1. Brown the ground turkey. just before it is done, add the garlic and saute it with the meat. Then put this into a large saucepan or dutch oven. I did not drain the fat off - i think this is part of what made it taste so good. besides, if it weren't a bit greasy, it wouldn't be authentic. :)

2. Turn on heat to medium high and add tomatoes + juice. use a spatula or something to cut up the tomatoes in the pan. then add the rest of the vegetables, the chiles, the water, and the seasoning.

3. Bring to a boil, then turn heat down and cook until zucchini becomes soft. Spoon into bowls and eat. As with many things, this is also better the next day.

New Mexico Green Chile Stew

Here's an interesting chile recipe I've made several times with outstanding results. Recipe notes at the bottom of the file. -- Tony (tony.lima@toadhall.com)

Sharon Badian, AT&T Bell Labs

Posted by Tony Lima (tony.lima@toadhall.com)

(with modifications and notes added)

There was a request for New Mexican recipes. Here's one adapted from a recipe in *Taos Recipes*, a collection of recipes from restaurants in Taos, New Mexico.

Don Fernando's Green Chile Stew (serves 6)

(with extensive modifications by S. Badian)

1 cup dried white beans

1/2 lb lean ground turkey or beef (see note)

1/2 lb bonless sirloin, cubed (see note) (cheap steak will do)

4 cups chicken broth

1/2 cup Mexican beer (not dark) (we use Corona)

2 lbs poblano peppers, roasted, peeled and chopped (we use half

this amount and seed the chiles)

1 tomato, chopped

1 medium onion, chopped

1 clove garlic, minced

1/2 cup fresh cilantro, chopped

2 1/2 tsp tabasco

1 1/2 tsp oregano

2 1/2 tsp cumin

1/8 cup parsley, chopped

1 tsp salt

1 tsp pepper

1. Soak and cook beans until tender.

2. In a soup pot, saute ground meat and sirloin until done. Remove. (We saute in a little olive oil)

3. Add onions, garlic and cilantro to pot and saute for 3-5 minutes or until onions are softened.

4. Add chicken broth, beer, poblano peppers and tomato. Bring to a boil and reduce to a simmer.

5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and pepper. Stir well.

6. Simmer for 2 hours, stirring occasionally.

Note: you could eliminate the meat by using TVP for the ground and doubling the amount of beans. I have not tried this though.

-- Sharon Badian, AT&T Bell Labs - Denver (seb1@dr.att.com)

Tony's notes: Fresh poblano peppers are essential to this recipe. We've found they tend to be rather mild in mid-summer, with the hotness increasing as they move into the end of the growing season. Adjust the number of peppers to your taste and the hotness of the particular chiles you use. Incidentally, although it's heresy to say it, this is a pretty low-fat recipe. Enjoy!

Green Rice

Recipe By: Frida's Fiestas by Guadalupe Rivera

Serving Size: 4

Categories: Mexican Rice

Frida's Fiestas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup rice

2 tablespoons lard

1/2 small onion -- finely chopped

3 poblano chiles

1 3/4 cups chicken broth

1/4 cup cilantro leaves -- chopped

juice of 1/2 lime

salt -- to taste

Devein poblano chiles, puree with 1/4 cup water, and strain.

Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Saute' the rice in hot lard for a minute or so. Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened. Add the broth, cilantro, lime juice, and salt to taste. When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.

NOTES : From: Frida's Fiestas, Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle. ISBN 0-517-59235-5

Entered into MasterCook by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Grilled Shrimp Rellenos

8-12 large fresh Anaheim, New Mexico or Poblano chiles (I prefer Poblanos)

1 lb small, cooked shrimp (as sold in the supermarket).

3/4 cup thinly sliced green onions, including the tops

Sour cream

Tomatillo Salsa

Place the chiles on a grill 4-6 inches over hot coals, cook until chiles are blistered and somewhat charred on one side, about 2-3 minutes. Remove and peel any skin that comes off easily. Slit lengthwise down the cooked side and remove seeds.

Mix shrimp and onions and fill chiles with mixture. Place over medium fire and cover barbecue with lid. Cook without turning until shrimp mixture is hot to touch (5-7 min). Serve with salsa and sour cream.

Tomatillo Salsa

Remove stems and husks from 1/2 lb. tomatillos (about 8 medium). Coarsely chop, and combine with 2 minced, seeded jalapenos, 3 Tbs cilantro, 2 Tbs lime juice and 1 minced garlic clove. Season with salt to taste. Let sit, refrigerated, for at least 1 hour before using.

Mike

Ground Turkey Burritos

Serving Size : 8

Categories : Mexican

Amount Measure Ingredient -- Preparation Method

1 pound ground turkey

1 large onion -- chopped

1 large green pepper -- chopped

2 chiles serranos (optional) -- minced

1 clove garlic -- minced

1 can refried beans

1 can chiles

3/4 cup picante sauce

1 teaspoon ground cumin

1/2 teaspoon oregano

1 teaspoon salt

1 dash cayenne

1 cup monterey jack cheese -- shredded

8 flour tortillas

Brown the turkey with onion, peppers and garlic. Drain exces fat. Add the remaining ingredients and simmer about 10 minutes. Let cool a bit so the mixture is a little firmer. Warm the tortillas in the microwave or individually in a frying pan to soften. Put a big spoonful in the center of each tortilla, top with some cheese, and wrap, folding the ends within.

Optional additions:black beans, corn, more chiles, rice, whatever you like.

NOTES : I make a triple batch of these, freeze them on a cookie sheet then wrap in aluminum foil and store in freezer bags. Great for lunches!

Diana Rattray

Recipe By : dianar@delphi.com

Habanero-Chipotle Sauce

I don't know how traditional this is since I haven't previously paid particular attention to sauces involving chipotles.

4 habaneros (insides removed)

2 chipotles (soaked in just-boiling water for about 15 minutes)

3 cloves garlic

1 small apricot

some of the water from the chipotles

some apple cider vinegar

1/8 tsp salt or less

I added enough liquid (vinegar+chipotle water) to make about 3 oz of sauce. It didn't come out very spicy and the chipotle and apricot flavors really overwhelmed the habaneros. The next time I'd probably leave in the insides of the habaneros or add more of them, or both.

As an added bonus: mix this sauce with tapenade & spread on toast. (That's what I had for lunch today. It was very tasty.)

As an extra-special added bonus: mix the sauce with tapenade and puree'd peanuts (aka peanut butter), and spread on toast. (Use approximately equal amounts by volume.) Also surprisingly tasty. I would have expected that the olives and peanut butter wouldn't go so well together, but everything blended rather nicely. Be warned that I may have weirder taste than you do. I do not recommend adding jelly to the mix.

<jeremy@apple.com> (jeremy j. b. nguyen)

Habanero Extract

Another way to preserve habanaros is to make an extract. Put a blender under the range hood, start the fan, and wear rubber gloves. Eye protection is recommended. Load the blender with habanaros, fill blender with grain-alcohol, and liquefy. Pure the results into a jar, seal, and clean-up. After a day, shake the jar and allow it to settle again.

To bottle, you'll need a container that support drop dispensing (i.e., empty food color container, honey container, tobasco sause bottle). Put on rubber gloves, eye-protection and filter the pulp so only the 'fire-water' remains. Taste test by using a toothpick dipped in the extract and touched to the tong, avoid the lips. Carefully (remember the toothpick tasting), fill the containers and dispose of the left over.

The extract is best used in liquid and semi-liquid foods (i.e., soups, jumbolias, beans, casseroles, vegetable juices, and flavoring in a bloody-hot Mary).

Bob Wilson bwilson@msfc.nasa.gov

Habanero Mango Chutney

1 ripe habanero, stemmed

1 ripe mango, peeled & chopped

1 large ripe peach, peeled & chopped

juice of 1 lime

2 t curry powder

1 t cumin

1 t ground ginger

1/4 t nutmeg

Chop habanero in food processor. Add remaining ingredients and pulse until semi smooth. Refrigerate for a couple hours to blend flavors. Great with grilled chicken, smoked turkey and baked ham, even rice and vegetables.

From: "Tim Dunnuck, CCC, 855-0789" <DUNNUCKT@ucs.indiana.edu>

Habanero Rum Toddies

I put two or three roasted habaneros into a small jar and covered it with rum. (Fans of Barbados Delites crushed peppers in rum will know why; it's a great flavor combination.)

I haven't done much with the rum except make absolute kick-ass hot toddies. When you've got a cold, and a sore throat, and you need something that will clear you up and make you forget about your troubles, try this:

Extra-Hot Hot Toddies

2 or 3 ounces plain rum

1 teaspoon habanero rum (see notes)

Juice of 1/2 lemon or lime

1 tablespoon honey

boiling water to taste

Mix the first three ingredients in a mug or heatproof cup. Pour boiling water over the other ingredients; stir to dissolve honey.

Notes:

One teaspoon of the habanero rum is about all you need. Remember, those of you who have your Mercks Indices out at hand, that chemical reactions double for every 10 degrees C, so if you drink this at standard coffee cup temperature (about 60 C, 140 F), you'll feel the capsaicin nearly 16 times as *quickly* as you would at room temperature (22 C, 72 F). In purely subjective terms, it's about like the difference between picking up a loaf of hot bread from the oven -- where the bread isn't too dense and the surface has lots of air pockets to dissipate the heat -- and picking up a piece of metal out of the same oven at the same temperature. There's also some synergistic effect between the actual heat of the liquid on your mouth and the "synthetic heat" effect of the capsaicin on your nerve endings, but I haven't worked that one out yet.

--Scott "Like a cross between Doctor Science and Captain Capsaicin" Fisher

Habanero Salsa

If you have a good salsa recipe, the substitution of habs for whatever other pepper you used before should work just fine. Here's my favorite fresh, uncooked version:

Ancient, family recipe...commit to memory and wipe disks!!!

tomatoes enough quarters to fill a blender (preferably homegrown)

garlic 2 whole cloves (plus/minus to taste)

yellow onion 1/4 of a medium sized one (plus/minus to taste)

lime juice 3 tablespoons

cumin 1 teaspoon ground

seasoned salt 1 or 2 teaspoons (to taste)

cilantro 1 cup chopped

jalapenos 4 to 6 whole fresh (vary number to taste)

habaneros 4 whole fresh (vary number to taste)

Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary. If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied. This is really important with the habaneros...

*** NOTE: The salsa will be at its hottest right after you make it, but will cool down the longer it sets. Since it's fresh, keep it refrigerated if you somehow have any leftovers.

From: breland@mcc.com (Mark A. Breland)

Habanero Sauce

Similar to Caribbean/Yucatan hot sauces

1 part chopped onion

1 part chopped tomato

1 part chopped Habanero peppers

1 part orange juice, or

substitute a mix of 2/3 orange juice to 1/3 lime juice

Mix in bowl. Add enough juice to make it soupy. Salt to taste.

(Note: use equal measurements of the above; ie, 1/4 cup of each to make 1 cup)

Mike Bowers <mikeb@radonc.ucdmc.ucdavis.edu>

Habanero Vodka

I make habanero vodka on occasion. A shot from a bottle fresh out of the freezer provides a wonderful combination of fire and ice.

I make the habanero vodka by quartering 4 habs and stuffing them into a liter of vodka. I let it steep in a dark place for about six months. The vodka will pick up a lovely habanero orange color.

Harissa:

20 fresh red chillies, or 5 and 2 red capsicum peppers

4 canned plum tomatoes

2 cloves of garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1-4 teaspoons very hot chili powder (optional)

vinegar

De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes. Put everything, except vinegar, in foodprocessor or blender and blend it till it has a very fine texture. Add just enough vinegar to ensure it turns into a stiffish paste. Or, if you want do it the old fashioned way and use a pestle and mortar.

This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, but I might just make it tonight, I like the sound of it....:)

Danielle

Harissa Sauce

The following is my wife's recipe for Harissa (very simple to make, she says):

Grind with mortar and pestle:

2 1/2 TBSP Cayenne pepper

1 TBSP Cumin

3 or 4 cloves of garlic (depending on size)

1/2 tsp salt

then add:

1 cup olive oil

Cook for 5 minutes, stirring constantly. Store in a glass jar in the refrigerator. It lasts for a long time... unless you use it up quickly.

tenney@netcom.com (Glenn S. Tenney)

Hell's Eggs

(hotter than your normal deviled eggs!)

For 10 large hard cooked eggs:

1 clove garlic

2 serrano chiles, seeded and minced

1/2 C mayonnaise

1 tsp fresh lemon juice

2 tsp dried mustard powder

1/4 tsp cayenne powder

1/4 tsp pure chile powder

1/4 tsp paprika

1/2 tsp salt

1 tsp chopped cilantro

1 tsp chopped chives

Mash egg yolks with remaining ingredients (except chives). Refill eggs. Sprinkle chives on top.

Mike

Holy Basil Chicken

Recipe by: Siam Express (modified by Tim Champney)

Serving Size: 4 Preparation Time :0:15

Categories: Low Fat

Rice Dishes, Thai

Amount Measure Ingredient -- Preparation Method

1 large onion -- sliced

2 cloves garlic

1 jalapeno pepper -- seeded

1 red bell pepper -- seeded and sliced

1 green bell pepper -- seeded and sliced

2 tablespoons oil

1 pound chicken breast halves without skin -- sliced

1 tablespoon fish sauce -- optional

2 tablespoons fresh basil -- Holy Basil, sliced

Heat wok, add tablespoon oil and chicken. Stir-fry until chicken is almost done. Puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. Add pureed mixture from food processor to wok. Stir fry one minute. Add rest of peppers and onions. Stir-fry two minutes. Add rest of ingredients and stir-fry one minute. Soy sauce or small amount of salt can be substituted for fish sauce. Serve over steamed rice.

Note: 1 teaspoon dried basil may be used in place of fresh basil.

"Timothy F. Champney" <0006143349@mcimail.com>

Home-Smoked Chipotles Adobado

Recipe by: W. Park Kerr in "Burning Desires"

Serving Size: 100 Preparation Time :3:30

Categories: Chile Pepper Dishes Condiments

Techniques: Grilled/Smoked

Mexican Spices

Sauces Haven't Tried Yet

Amount Measure Ingredient -- Preparation Method

Chunks or logs of fragrant hardwood, preferably a combination of

oak & mesquite

1 1/4 pounds red-ripe jalapeno chiles, with stems

1/2 cup Dried Red New Mexico Chile Puree

- OR -

commercial chile paste, such as Santa Cruz

1/3 cup water

2 tablespoons tomato paste

2 tablespoons cider vinegar

1 tablespoon packed dark brown sugar

1 clove fresh garlic -- peeled and crushed

1/4 teaspoon salt

Prepare a smoker according to the manufacturer's directions, using the wood chunks and achieving a steady temperature of 275 to 300 degrees F. Place the chiles directly on the smoker rack (or use a shallow disposable foil pan) at the cooler end of the smoking chamber or on the upper rack if your smoker has one. Lower the cover and smoke the chiles for 2 1/2 hours, or until they are soft, brown, and slightly shriveled.

Remove the chipotles from the smoker. In a medium nonreactive saucepan, combine them with the chile puree, water, tomato paste, vinegar, brown sugar, garlic, and salt. Set over medium heat and bring to a simmer. Cook, stirring once or twice, until the sauce is very thick, about 15 minutes. Cool to room temperature.

Transfer the chipotles to a covered storage container and refrigerate for at least 24 hours before using. They can be refrigerated for up to 2 weeks or frozen for up to 2 months.

UNSAUCED DRIED CHIPOTLES: After removing the chiles from the smoker, place them on a rack and leave them, loosely covered, at room temperature, until crisp, light, and dry, 1 to 2 weeks, depending on the humidity. Store airtight at room temperature.

NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or in the store, select chiles that have begin to turn red; they will eventually ripen. (Those picked without any red at all in their peels will always remain green.)

Curtis sez: "If you want to use store-bought dried chipotles (which means the time to make this recipe goes down to under 1/2 hour), it might help you to know that I just weighed 1 1/4 pounds of jalapenos, and it took 30 peppers. But since my jalapenos were on the small side, I'd think that 20-25 dried chipotles would be about the right amount."

MAKES ABOUT 3 CUPS

Hopping John

4-5 strips of bacon

1 medium onion

1 10 oz. can of Rotel whole tomatoes and green chiles

1 16 oz. can of black-eyed peas

5 cups of rice (Minute Rice will do nicely)

Crispy-fry the bacon in a skillet. Keep or drain the fat, your choice (I usually keep and skimp on flavor elsewhere in my life). Mince the onion and chop the tomatoes--throwing the whole thing in a Cuisinart for a minute does the trick--and add to the bacon. Add the peas, undrained.

As you spike with peppers to taste, cook the rice. Let the bean mixture simmer while the rice cooks, then add the rice to the mix. Stir, grab a beer, and good luck in the upcoming year.

Hot Artichoke dip

Here's my sister's version of artichoke dip that is very simple

and easy to prepare, and tastes great. I like to hollow out the

top of a loaf of round sheepherder's bread and serve the dip from

there.

1 Can Artichokes in water

1 Cup Mayonnaise

1 Small Can Green Chiles

1/2 Cup or More Grated Parmesan Cheese

Cut the artichokes in pieces. Mix all the ingredients together. Bake at 350 degrees for 30 minutes or heat in microwave. Serve warm with bread.

Rick Myers <rcm@col.hp.com>

Harissa Sauce (Hot Licks)

Recipe by: Jennifer Trainer Thompson in "Hot Licks"

Serving Size: 12 Preparation Time :0:10

Categories: Chile Pepper Dishes Condiments

Sauces Haven't Tried Yet

Food Processor/Blender

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 dried chile anchos

1/8 cup tomato paste

4 tablespoons olive oil

4 teaspoons cayenne

6 medium garlic cloves

2 teaspoons cumin

2 teaspoons coriander

3/4 cup water or reconstituted chile water

Reconstitute the anchos by putting them in a pot of hot water and soaking until soft, about 20 minutes. While the chiles are soaking, puree all the ingredients except the water in a blender or food processor.

Remove the anchos from the pot (reserving the water), stem and tear them into several pieces, and add to the blender. Taste the chile water, and if not bitter, add 3/4 cup to the blender (otherwise add water). Puree until smooth. For a thinner sauce, add more chile water in small increments until you reach the desired consistency. Refrigerated, harissa will keep for several weeks.

NOTES : This rip-roaring North African and French hot sauce made with cayenne (called "the enraged pepper" by the French) is served with many things -- stews, grilled mussels, even bread. Its thick, paste- like consistency makes it a flavorful side accompaniment to grilled meats, or it can be thinned with chile water and served over couscous.

MAKES 1 1/2 CUPS

Curtis

cjackson@mv.us.adobe.com (Curtis Jackson)

Hot Oil Dressing And Dip

(Good with Mediteranean dishes)

1 cup extra virgin olive oil

5 jalapeno peppers - diced (seeds optional)

1 tbls cracked black peppercorns

Heat oil to about 300. Carefully add jalapeno and peppercorns.(Be careful that the moist peppers don't spatter oil on you) Cook about 5 minutes and let cool. Doesn't store very well. (Add a little tarragon and/or garlic for a real treat)

Note: Try dipping a piece of crusty French bread into a little salt and then the oil! Serve with a veggy platter on the side. Heaven!

Hazyone@aol.com

Sweet and Hot Peach Relish

Recipe by: Big Flavors Of The Hot Sun by Chris Schlesinger

Serving Size: 4

Categories: Big Flavors Of The Hot Sun Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large ripe peaches -- pit & thinly slice

1 red bell pepper -- cut into thin strips

1/2 cup orange juice

1 tablespoon lime juice -- (about 1/2 lime)

1 tablespoon molasses

1 tablespoon red or green chile of your choice -- minced

1/4 cup fresh parsley -- chopped

salt and pepper -- to taste

This relish is fairly hot, but it also has a mellow sweetness that contrasts nicely with the spicy, crunchy exterior of the chickent breasts.

In a large bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, for about 4 days.

Serving Ideas : Serve with Spice-Rubbed Grilled Chicken Breasts

NOTES : From: Big Flavors Of The Hot Sun by Chris Schlesinger and John Willoughby ISBN0-688-11842-9

Entered into MasterCook by Garry Howard, Cambridge, MA

garry_howard@hpatc1.desk.hp.com

Hot Pepper Chicken

Recipe by: Tim Champney

Serving Size: 8 Preparation Time :0:30

Categories: Ethnic Low Fat

Poultry Dishes, Thai, Chinese

Amount Measure Ingredient -- Preparation Method

2 pounds chicken breasts without skin -- sliced thin

2 onions -- matchstick

2 cloves garlic -- minced

1 teaspoon ginger -- minced

8 jalapeno peppers -- wheel sliced

3 bunches green onions -- matchstick

2 tablespoons soy sauce

2 tablespoons corn starch

2 tablespoons white wine -- dry

2 tablespoons cooking oil

Serve over steamed rice.

Mix chicken with corn starch, wine, and soy sauce, stir fry about 1 minute. Add white onion, garlic, ginger, hot peppers, stir fry about 1-2 more minutes. Add green onion and stir fry very briefly. Serve immediately.

Variations: substitute beef, pork, or shrimp in place of chicken.

"Timothy F. Champney" <0006143349@mcimail.com>

Plain ol' Hot Oil

1 cup peanut oil

4 tbls dried crushed red pepper flakes

Heat oil to about 350, add pepper flakes and heat for about 5 minutes. Remove from heat and let steep for 1 hour or until cool. Strain and store in a sealed container.

Sesame Hot Oil

(My favorite for Dim Sum and Pit Beef or Pork)

1/2 cup peanut oil

1/2 cup toasted sesame oil

10 dried Bird's Eye (Chinese) peppers

Heat peanut oil to about 350 and add peppers. Cook 5 minutes and remove from heat. Add sesame oil. Pour into a storage container. Note: Don't heat the sesame oil with the peanut oil. The smoking (burning) point is too low.

Hazyone@aol.com

Hot and Spicy Nuts

2 Tablespoons Butter

1 Tablespoon Worchestershire Sauce

1/4 Teaspoon Ground Cumin

1/2 Teaspoon Celery Salt

1/2 Teaspoon Garlic Powder

1/8 Teaspoon Cayenne Pepper

1/2 Teaspoon Season Salt

1 1/2 Cup Mixed Roasted Nuts

Preheat Oven to 325 degrees. Melt butter in sauce pan over low heat. Add spices and Worchestershire Sauce and simmer over low heat to blend. Add nuts and stir until evenly coated. Spread in single layer on baking sheet and cook for 20 minutes, shaking pan occasionally. Let cool, serve and ENJOY!

Happy Holidays!

(P.S. These nuts taste great with any one of the Holiday Microbrewery beers.)

Julie A. Lobdell, Systems Analyst

email: JLobdell@DOC.GOV

Cafe Pasqual's Huevos Motulenos

Recipe by: Cafe Pasqual's Cookbook by Katharine Kagel

Serving Size: 4

Categories: Eggs, Mexican

Amount Measure Ingredient -- Preparation Method

2 cups black beans -- See recipe

4 cups Green Chile Sauce -- See recipe

8 blue corn tortillas

4 tablespoons vegetable oil

1/4 cup clarified butter -- + 2 tablespoons

4 bananas -- split lengthwise

8 eggs

1 cup feta cheese -- crumbled

1 cup green peas -- *

2 cups Salsa Fresca -- See recipe

8 sprigs cilantro -- for garnish

* Use fresh shelled or frozen peas, cooked until just tender in boiling water, well drained, and kept hot.

Garry

The village of Motul on Mexico's Yucatan peninsula is the origin of this wonderful concoction. In Motul, cooks serve this dish with diced ham, but we have always been satisfied with it as a vegetarian offering. The fried bananas are what "make" it.

Place the beans and chile sauce in separate saucepans over medium-low heat and heat to serving temperature, stirring frequently to prevent scorching.

Brush each tortilla on both sides with vegetable oil. Place a dry skillet over high heat. When the pan is hot, add the tortillas, one at a time, and heat, turning once, until soft, about 5 seconds on each side. Set aside.

In a saute pan, melt the 1/4 cup butter over medium-high heat. When the butter sizzles, add the banana halves and cook, turning once, until golden brown on both sides, about 5 minutes on each side. Set aside.

In another saute pan, melt the 2 tablespoons butter and cook the eggs as desired: fried, over easy, sunny side up, or scrambled.

To assemble the motulenos, place 2 tortillas side by side on each serving plate. Spoon 1/2 cup of the beans into the center of each tortilla, and place 2 fried eggs or one fourth of the scrambled eggs on top of the beans. Ladle the chile sauce around he eggs, covering the beans. Scatter 1/4 cup of the cheese and 1/4 cup of the peas over each serving. Top with 1/2 cup of the salsa, and place 2 fried banana halves along either side of each serving. Garnish with cilantro sprigs. Serve immediately.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA.

garhow@hpubmaa.esr.hp.com

Indian Red Gun Powder (Molaha Podi)

The following spicy powder is extremely hot, but very tastey and addictive. I find myself eating it plain, unable to stop--but I'm a strange one. The recipe comes from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Some of the ingredients are specialized; you'll have to get them from an Indian foods store.

1 t vegetable oil

2 T channa dal

2 T urad dal (white gram beans)

15 dry small red chile pods

1/2 t asafetida

2 T sesame seeds

1/2 t salt or to taste

1 1/2 T brown sugar, or palm sugar, or jaggery

1. Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes. Add the urad and channa dal and chiles. Fry stirring constantly until the beans begin to turn color, about 3 minutes.

2. Stir in the asafetida and sesame seeds. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes. Turn off the heat, transfer mixture to a plate and cool completely. Blend in the sugar and salt. Grind the mixture to a powder using a coffee grinder (my prefered method), or a large mortar and pestle or spice mill. The powder should be neither course, nor as fine as flour; it should have a grainy texture.

This mixture stays fresh indefinitely if stored in an airtight container in a cool place. Optionally, just before serving, blend a little oil into as muchpowder as you might use to make a sauce.

Comments welcome: Jonathan Kandell, tucson, az; JKANDELL@CCIT.ARIZONA.EDU

Home-Style Inner Beauty Hot Sauce

Recipe by: Big Flavors Of The Hot Sun by Schlesinger & Willoughby

Serving Size: 1

Categories: Big Flavors Of The Hot Sun Condiments

Amount Measure Ingredient -- Preparation Method

12 fresh habanero chiles -- roughly chopped

1 ripe mango -- peel, pit, mash

1 cup cheap yellow prepared mustard

1/4 cup brown sugar -- packed

1/4 cup white vinegar

1 tablespoon prepared curry powder

1 tablespoon ground cumin

1 tablespoon chili powder

salt and freshly cracked black pepper -- to taste

This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start:

"One day in Jamaica I was in this dingy bar and met this old guy who..." and you take it from there.

Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful, though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists.

WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling.

Be careful not to rub your nose, eyes, or mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful.

NOTES : From: Big Flavors Of The Hot Sun by Chris Schlesinger and John Willoughby. ISBN 0-688-11842-9

Garry_howard@hpatc1.desk.hp.com

Island Salsa

Recipe by: July 1993 issue of Bon Appetit

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

1 cup pineapple -- peeled and chopped

1 cup mango -- peeled and chopped

1 cup yellow or red bell pepper -- chopped

2/3 cup kiwi fruit -- peeled and chopped

1/2 cup red onion -- finely chopped

1/4 cup fresh cilantro -- finely chopped

1 teaspoon fresh lime juice

1/2 teaspoon serrano chili with seeds -- minced

ground white pepper

Combine all ingredients in medium bowl. Season with white pepper and salt.

Makes 4 cups

rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca

Jack Daniel's Rib Glaze

Taken from "Cooking with Wine and Spirits" edited by Barbara Brusehaber Dvorak

1 cup Jack Daniel's Whiskey

1/2 cup dark brown sugar

1 cup catsup

1 teaspoon Worcestershire sauce

1/4 cup vinegar

1 Tablespoon lemon juice

3 cloves garlic, minced

1/2 teaspoon dry mustard

1/4 teaspoon black pepper

1/4 teaspoon salt

Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.

Also great on chicken wings.

My Comments:

I made this sauce yesterday for ribs with only a slight modification. Ya'll will notice that this sauce is not hot; I added about 1/2 teaspoon of "Dave's Insanity Sauce" to it and it was great! The sauce was very hot and the added "Dave's" didn't change the flavor of this delicious BBQ sauce. I cooked the ribs reeeeeal slow so they were nice and tender, and had lotsa sauce layered on. For those who can get Habaneros,etc., you can spice it up that way but I don't know how it will affect the flavor(probably very nicely ;-) ).

Pete herzer <herzer@urz.unibas.ch>

Jacquie's Everyday Salsa

Recipe by: Healthy Fiesta by Jacqueline Higuera McMahan

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

4 ounces tomatillos

2 pounds tomatoes

1 cup onion -- chopped

1/2 cup green onions -- chopped

1 tablespoon garlic -- minced

1/2 cup canned green chiles

1/2 cup jalapeno chiles, some seeds removed

2 teaspoons ground red chile

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 cup minced cilantro

3 tablespoons white wine vinegar

Soak tomatillos in warm water and remove dry husks. Dip tomatoes in boiling water for 30 sec. or hold over a gas flame and char. Remove skins and squeeze out seeds. (I ignored this and just opened a large can of stewed tomatoes.)

ROUGHLY puree everything.

Simmer in an open 2 quart saucepan for 5 minutes to blend flavors and help preserve the salsa. Salsa keeps well. If you want salsa even hotter, just add more jalapenos or keep more seeds. (I didn't have jalapenos, so just added some cayenne and some tabasco to taste. I also found that about a tablespoon of lime juice was nice.)

Obviously not a gourmet recipe. But it turned out very nice, and solves the problem of what to do with the other 90% of the cilantro I buy every week or two.

From: rec.food.cooking - tobis@skool.ssec.wisc.edu (Michael Tobis)

Jalapeno Cheese Soup

This stuff is delicious!

Recipe by: Guadalupe Cafe, Santa Fe, NM

Serving Size: 6

Categories: Mexican Cheese Vegetables

Amount Measure Ingredient -- Preparation Method

6 c Chicken broth

8 Celery stalks

2 c Diced onion

3/4 tsp Garlic salt

1/4 tsp White pepper

2 lb Velveeta cheese

1 c Diced jalapeno peppers

Sour cream

Flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.

In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth.

Return the pureed mixture to the saucepan and simmer it for 5 minutes.

Add the diced peppers and mix them in well.

Serve with a dollop of sour cream and warm flour tortillas.

NOTES : From "Santa Fe Recipe", Tierra Publications.

Formatted for you by Garry Howard - Cambridge, MA

garhow@hpubmaa.esr.hp.com

Mexican Jalapeno Chocolate Cream Cake

Categories: Desserts, Cakes

Yield: 1 cake

4 oz Semisweet chocolate-- (best-quality)

2 tb Kahlua-- or other coffee-flavored -- liqueur

1/2 c Unsalted butter; softened

3/4 c Granulated sugar; plus...

1 tb Granulated sugar

3 lg Eggs; separated,-- at room temperature

1 ts Pure vanilla extract

3/4 c All-purpose flour

1 ts Cinnamon

1/2 c Finely ground almonds-- (blanched)

2 md Jalapeno peppers; seeded,-- de-ribbed, finely minced

1 pn Salt

Preheat the oven to 350 F.

Butter a round cake pan, cut a round of wax paper to fit and line the

bottom, and then butter the wax paper. Set aside.

In a small, heavy saucepan over lowest possible heat, or in the top of a double boiler set over simmering water, melt the chocolate with the Kahlua. Stir together until smooth and set aside to cool.

In the large bowl of an electric mixer set on medium speed, cream together the butter and 3/4 cup sugar until thick and pale yellow. Still beating, add the egg yolks one at a time, beating well after each addition, until completely incorporated. Turn the speed to low and mix in the chocolate mixture until thoroughly combined. Blend in the vanilla.

Add the flour, cinnamon, almonds, and jalapenos and continue beating until combined well.

In a separate bowl, with a hand or electric mixer, beat the egg whites with a pinch of salt until they form soft peaks. Add the remaining tablespoon sugar and continue beating until soft peaks are formed. With a rubber spatula, fold one-third of the egg whites into the chocolate batter until thoroughly combined. Then fold in the remaining egg whites gently and continue folding until no streaks of white are visible.

Pour the batter into the prepared pan and bake in the center of the oven for 25 minutes. The cake will seem quite soft and underbaked in the center. This is the way it is supposed to be. Let cool in the pan on a wire rack to room temperature or for at least 1/2 hour. Run a thin, sharp knife around the edge, invert the cake onto a cake plate or footed cake stand, and peel off the wax paper.

NOTE: This cake can be served plain, dusted with confectioners' sugar and each serving mounded wtih Kahlua-flavored whipped cream.

Serves 6 to 8

Source: Desserts with a Difference - by Sally and Martin Stone

Typed for you by Karen Mintzias

km@salata.com

Jalapeno-cilantro mustard

1 bunch cilantro, blanched and stems removed

1 teaspoon Coleman's dry mustard mixed with 1 tsp cold water

3/4 cup Dijon mustard

1 fresh jalapeno, stemmed, seeded and chopped

2 cloves garlic

Blanch the cilantro for 15 seconds in boiling water; place in a bowl of ice water for another 15 seconds. Pat dry. This keeps the color when mixed in the mustard.

Place all ingredients in the food processor and pulse until very smooth. Store in glass bowl or jar, tightly covered, and refrigerate. Makes ca 3/4 cup.

From: Mike Bowers <mikeb@radonc.ucdmc.ucdavis.edu>

Jalapeno Ice Cream

A couple of years ago I pulled a little article out of the food section talking about mixing jalapenos with vanilla ice cream. I just ran across the article again, and wanted to know if anyone had ever tried this before I just had to.

The recommended recipe, from Ortega, calls for mixing a quart of softened vanilla ice cream or frozen yogurt with a half-teaspoon of grated lime peel and 3 teaspoons of diced, canned jalapenos. The food editor suggests putting a whole large fresh jalapeno (their quote: "more if you dare, seeded if you're a wimp"), a tablespoon of granulated sugar and the half teaspoon of lime peel in a food processor until they're finely minced, then adding a PINT of softened ice cream or yogurt, process then refreeze until firm.

Christi Craig

Jalapeno Jelly

[Note: There's more jelly recipes on the Preserving page.]

Keywords: Preserves, Canning, Mexican, WCP

I made this one, and gave a jar to Josh Teitelbaum. It was OK, but not hot enough, and a bit too sweet. Of course, since we don't have jalapenos here in Israel :-( Hungarian wax peppers, medium hot, were used.

Six 1/2 pints

10 jalapeno chiles, stems removed

2 medium bell peppers

1 1/2 cups distilled vinegar

6 cups sugar

1/3 cup lemon juice

4 ounces liquid pectin

10 drops green food coloring

Place chiles and peppers in a blender and puree until finely chopped.

Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.

Remove pan from heat and stir in sugar and lemon juice.

Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.

Skim off foam and bottle in sterilized jars.

Origin: The Whole Chili Pepper, from the collection of Jim Vorheis.

Gabi's notes: If using powdered pectin, use 20-25 grams. Instructions for using dry pectin are from another recipe:

Combine liquid ingredients and powdered pectin. Bring to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot be stirred down; boil, stirring, exactly 2 minutes.

Additional notes: don't overcook. It will harden as it cools. Before adding pectin, dissolve it in 1/4 cup cold water, trying to dissolve it as much as possible, and then add it gradually to the jelly, stirring constantly. This way you will avoid the white granules left that I got.

About the hotness: it was nicely hot when made, and mellowed over time. Maybe you should add 1 or 2 green habaneros to the ingredients. In another recipe they also note that you can add some hot sauce to the prepared jelly to make it hotter.

Suggested uses: serve the jelly over creamed cheese, or use as in recipe for [Nappy Pie] (I didn't try it yet, G.S.)

Jalapeno Margaritas

4 jalapenos, halved

1 pt. tequilla

1 oz triple sec

3 oz fresh/bottled lime juice

coarse salt for garnish

1.) Put peppers in bottle of tequilla and let steep minimum 3 days.

2.) 4 margaritas = 5 oz tequilla, 1 oz triple sec, 3 oz limejuice,

Stir and strain into glasses or over ice cubes, salt the glasses first if desired.

ROBERT F PARZICK <FSRFP@acad3.alaska.edu>

Jalapeno Mustard

Yield: 1 servings

2 ts Whole coriander seeds

1/4 c Whole yellow mustard seeds

1/4 c Whole black mustard seeds

1/4 c Dry powdered mustard

3/4 c Water; cold

3 Garlic cloves- peeled and chopped

1 sm Onion; peeled & chopped

3 sm Jalpeno peppers; seeded

1/4 c Cider vinegar

1/4 c Dry white wine

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours.

Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.

Makes about 1 pint

Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias

Jalapeno Honey MustarD with Sundried Tomatoes

Recipe by: Woman's Day, 12/94 (from Georgia Clure)

Serving Size: 1

Categories: Chile Pepper Dishes Condiments & Seasoning

Amount Measure Ingredient -- Preparation Method

1 cup dry mustard

1/4 cup all-purpose flour

1/2 cup water

1/2 cup mustard seeds

1 cup cider vinegar

1 cup honey

2 teaspoons salt

2 tablespoons jalapeno pepper -- up to 4T; seeded -- and chopped

2 tablespoons sun-dried tomatoes -- up to 4T; chopped;-- optional

Yield: 3 1/2 cups

Stir together mustard powder and flour in saucepan. Whisk in water. Let stand for 10 minutes.

Stir in mustard seeds, vinegar, honey, and salt. Simmer over medium heat, whisking constantly. Cook for 2 minutes.

Remove from heat. Stir in jalapenos and tomatoes. Scrape into sterilized jars and refrigerate for up to 2 months.

Ellen C. ellen@brakes.elekta.com

Jalapeno Poppers

A little while back, someone on the chile-heads mailing list requested my poppers recipe from me in a personal mail. My reply bounced, but our mail- server here is particularly brain dead.

Popper recipe (and why it doesn't always work correctly) follows.

Take whole jalapenos and split them lengthwise (keep the stems on, you'll need them soon). Remove the seeds and as much of the veins as you wish, adjusting the heat to your taste. Stuff both halves with cream cheese, slightly overfilling. Press the halves back together.

Dip the jalapenos into milk, using the stem as a handle. Roll them in flour. The goal here is to get a light dusting all over the jalapeno. A heavy coating will make the breading fall off. Dip them in an egg and water mixture. Roll them in the breading. The problem with most poppers is that the breading falls off of them, the outside of the jalapeno being too slick. The flour helps fix that, but too heavy of a coating doesn't work (I'm still experimenting with this). Freeze the breaded jalapeno's for several hours.

Heat a pan of oil to about 350 degrees (this is fairly cool, you want them to take a little while to brown). Deep fry for 10 to 15 minutes, until browned. Serve hot.

We tried baking these, just to see if it worked. It didn't. Small chisel required to removed baked on cream cheese.....

Snyder_Curtis <CurtisS@MAIL024.USIRVINE.allergan.infonet.com>

Jalapeno sauce

I have concocted a jalapeno sauce that I wish to share. Having a surplus of jalapenos from my garden, I tried this:

1 doz deseeded jalapeno peppers

aprx. 8 oz cider vinegar

Place in blender and homoginize at warp 9 for about 2-3 minutes

Funnel into a bottle and add:

3 bruised garlic cloves

10 pepper corns

1 bay leaf

This makes a tasty sauce which I find is particularly good on green vegetables.

Tom White, Driftwood, TX

Jamaican Jerk Chicken

(Judi M. Phelps <judimae@liberty.com>, 08 Aug 94, alt.creative-cook)

Yield: 8 servings

1 Tbs. allspice, ground

1 Tbs. thyme, dried

6 garlic cloves, peeled, crushed

2 Tbs. ginger, fresh, peeled, chopped

2 Tbs. sugar, brown, dark

1 tsp. cinnamon, ground

3 Scotch bonnet chilies (I use 6-7 whole, green habanero chili)

1/2 tsp pepper, cayenne

1/2 tsp pepper, black, freshly ground

1 tsp. salt (optional)

1/4 C. oil, olive

1/3 C. onions, green, sliced

1/4 C. vinegar, red-wine

2-4 Tbs lime juice

6 lb. chicken parts

Combine all ingredients except chicken in a food processor or blender. Process until smooth. Place chicken pieces in a large nonaluminum pan; rub with marinade. Lift skin and rub marinade underneath. Cover with plastic wrap. Refrigerate 2 hours or longer.

Place chicken pieces on the grill, skin side down. Baste frequently and turn chicken every 10 minutes or so. Over a slow fire, which is preferred, the chicken will cook in about 1-1/2 hours. Over a hotter flame, the chicken will take 30-40 minutes. The chicken is done when the juices run clear when the meat is pricked with a fork. It may also be roasted in a 400 degree oven for 35 minutes, and placed under the broiler for about 4-5 minutes. It can also be started on the grill and finished in the oven. The chicken may be cooked ahead and reheated in a 350 degree oven for 10 minutes before serving.

Judi's Notes: If you are in a hurry, a good way to cook the chicken is to microwave the parts for about 10-12 minutes, and finish cooking on the grill to brown for about 20 minutes or so on a medium setting. Make sure you use rubber gloves when working with habanero chilies as the oils from the skin and seeds are very, very hot. (n.b. I don't know why you would even need to touch the habaneros to need gloves, unless of course this refers to how you should be eating the chicken, if you've got sufficient chiles whirred up in the marinade :-) Brent)

Brent Thompson <brent@hplbct.hpl.hp.com>

Jamaican Jerked Chicken

Jerked meat is one of the Caribbean's most famous spicy dishes. There are a few tendencies which give Jamaican food its characteristic flavor, but one of the main things is the preponderance of the allspice berry among the spices used as a paste-type marinade.

6 loin pork chops

3 chicken breasts, split

6 chicken legs (2 oz)

whole allspice berries

1/4 ts fresh grated nutmeg

1/2 ts ground cinnamon

8 scallions, chopped

1 lg clove garlic, chopped

1 ts hot pepper, chopped

3 T red-wine vinegar

1/4 c peanut or vegetable oil

1/2 ts salt

1/4 ts fresh ground pepper

2 bay leaves, crumbled

Pickapeppa sauce (see note)

Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.

To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrigerate 2 hours or overnight.

Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.

If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to 8.

(Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.

(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)

Jerked Chicken

I have no idea where this recipe came from. Probably the net or the San Jose Mercury News.

4 tsp allspice

6 garlic cloves, crushed

2 tbsp fresh ginger

2 tbsp dark brown sugar

1 tsp cinnamon

1 tsp jalapeno, chopped

1/4 tsp cayenne

1/4 tsp black pepper

1/2 tsp salt

1/3 cup olive oil

1/3 cup green onions, sliced

1/2 cup red wine vinegar

2 tbsp lime juice

Mix all ingredients. Marinade chicken (about 4 pieces) for 2 hours. Grill or broil, basting frequently.

jojo@leland.Stanford.EDU (Joanne Spetz)

Jerked Pork Chops

1 tbsp allspice

1 tbsp thyme

1.5 tsp cayenne

1.5 tsp black pepper

1.5 tsp sage

3/4 tsp nutmeg

3/4 tsp cinnamon

1 tbsp salt

2 tbsp garlic powder

1 tbsp sugar

Mix these together. Add:

1/4 cup olive oil

1/4 cup soy sauce

3/4 cup white vinegar

1 tbsp lime juice

1 tbsp lemon juice

1 scotch bonnet pepper, minced (serrano or jalapeno ok)

1 cup white onion, chopped

3 green onions, chopped

Marinade meat at least one hour. Grill or broil.

*even though this recipe is designed for pork, it would probably be good on chicken.

Joanne

jojo@leland.stanford.edu

Jerked Chicken/Ribs, ala Jon

Peel two or three inches of "average width" ginger root and toss in the Cuisinart. Take the stems off ten to 12 supermarket serranos (five or six backyard serranos) and toss them in, too. Mash thoroughly with the metal blade. Add the juice of a half dozen limes, and mix thoroughly. Add either a) two tbsp allspice and a half tbsp coriander or b) two tbsp coriander and a half tbsp allspice, and mix. Let your chicken or ribs marinate in this for at least half an hour at room temperature, then cook in a covered (Weber-style) BBQ with the vents wide open. Use the left-over marinate to baste: Turn the meat often enough that it doesn't burn, but not so often that the previous marinade hasn't dried up.

Cook ribs until the fat stops boiling out; ditto drumsticks. I find that putting on drumsticks-cum-thighs first and turning them two or three times before I put on the wings, then turning them all a couple of times before I put the breasts on the hottest part of the fire works pretty well at cooking them all evenly. I go back on forth on skinning the chicken, but these days I skin it: It seems that leaving the skin on just invites burning and all those wonderful carcinogens in charred fat.

Jerk Chicken

(from 'A Taste Of The Tropics' by Jay Solomon)

IMHO, this is an *outstanding* recipe.

6 to 8 green onions, diced

1 medium-sized onion, diced

2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced

3/4 cup soy sauce

1/2 cup red wine vinegar

1/4 cup vegetable oil

1/4 cup brown sugar

2 tablespoons fresh thyme leaves

1 teaspoon whole cloves, crushed

1 teaspoon black peppercorns, crushed

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 1/2 pounds skinless, boneless chicken breast, cut into strips

Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.

Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra.

Alt:

Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.

Ken Garrido <keng@tunfaire.den.mmc.com>

Jerk Chicken

1/2 cup Jerk Rub

1 Chicken

Rub jerk on Chicken. Cook. Eat. Have plenty of cold beer handy, preferably Red Stripe.

Now the trick is obviously in the jerk rub. You can make your own or buy

a jar. Jerk is available in Caribean stores. Watch out, there is some phony stuff appearing in supermarkets which is nothing like real Jerk Seasoning.

To make your own jerk rub:

Jerk Rub

1 onion finely chopped

1/2 cup finely chopped scallion

2 tsp fresh thyme leaves

2 tsp salt

1 tsp allspice (BTW, In Jamaica, allspice is called "pimento")

1/4 tsp ground nutmeg

1/2 tsp cinammon

4 to 6 hot peppers, finely ground (Habanero ideal, otherwise Jalepeno)

1 tsp black pepper

Mix together to make a paste (food processor ideal). Smear all over chicken pork fish whatever. Let sit for a while. Keep leftover rub in a jar in the frig.

Charlie Byrne * University of Miami * Div of Marine Biology and Fisheries

Jicama Tomatillo Salsa

Recipe by: Houston Gourmet Cooks 2 - by Ann Criswell

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1 medium jicama, peel & dice, abt 3/4 cup

2 pounds tomatillos -- diced, abt 1 cup

3 jalapenos -- seeded and finely di

1 teaspoon cilantro -- chopped

1 teaspoon garlic -- chopped

1 teaspoon shallots -- chopped

juice of 1 lemon

juice of 1 lime

salt and black pepper -- to taste

2 ounces peanut oil

jalapeno vinegar -- to taste

Prepare jicama; it can be diced finely or coarsely as desired -- 1/2 inch dice is typical. Place in a large mixing bowl. To prepare tomatillos, cut ends off, remove insides and dice skins. Add to jicama in mixing bowl. Add jalapeno, cilantro, garlic, and shallots. Mix all ingredients and adjust seasoning with lemon and lime juice, salt and pepper. Add peanut oil and toss to coat mixture. Correct spiciness and heat by adding jalapeno vinegar.

To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let cool and strain. Let sit until completely cool. Store in refrigerator.

From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)

Source: Houston Gourmet Cooks 2 by Ann Criswell (Houston Gourmet, 1988) [Ann Criswell is the Chronicle's food editor.] This recipe originated with Peter Rosenberg, chef/owner of DelicaTexas Food Creations Catering. It was one of the salsas served with a seared snapper dish, but can be used on its own as a dip or salsa. The jicama gives it a fresh crunch.

Joey's Seared Collards

Recipe by: Big Flavors Of The Hot Sun by Chris Schlesinger

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

3 tablespoons olive oil

3 cups collard greens

pinch salt and pepper

2 tablespoons lime juice -- about 1 lime

tabasco sauce -- to taste

This method of cooking collards is radically different from the southern method of boil, boil, and boil some more. This method was shown to me by my pal Dr. Joey Knauss, former chef at the East Coast Grill, who was lucky enough to live in Brazil for a while. Here the greens are cooked quickly over high heat and become tender without the hours of cooking the southern style.

Wash, dry, and remove stems from the collards. Cut into ribbons about the width of your little finger.

In a wok or the largest saute pan you have, heat the olive oil over high heat until it just begins to smoke.

Quickly throw in the greens, add the salt and pepper, and stir madly for 30 seconds, turning the greens over and over until they have all wilted slightly and have turned a rich, bright green. Remove from heat, add the lime juice, Tabasco, and additional salt and pepper to taste, and stir well.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Karen's Green Chile Stew

(Chiles Verdes Con Carne)

(4 good-sized servings) Freezes very well.

Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc.

INGREDIENTS

1: 2 tsp. olive oil**

1/2 lb. pork loin (cut into 1/2-inch chunks and remove all visible fat)

3 small garlic cloves, finely minced

1 red onion, finely chopped (optional)

2: 2 T. flour (preferably masa flour)

2 T. cornstarch

4 T. water

3: 28 oz. New Mexican chiles***

(already roasted, peeled, seeded, and finely chopped)

1-2 T. chopped jalapeno pepper (optional and preferably fresh)

1 tsp. cumin

1/8 tsp. salt

1/8 tsp. white pepper

2-3/4 c. chicken broth**

2 large fresh tomatoes, pureed (or peeled and chopped) (optional)****

Instructions:

WARNING: Do NOT touch your eyes after handling chiles, even after washing your hands very well. The oils will take a while to wear off even after the briefest touch ... as a contact lens wearer, i can *personally* attest to the importance of removing them BEFORE you get started!!

1) In skillet, heat olive oil over medium-high heat.

Saute pork until all pink is gone (about 5 minutes).

Move meat aside and add garlic (and onion).

As soon as garlic sizzles, stir together with pork.

Put into crockpot on high.

2) In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crockpot.

3) Add chiles, spices, chicken broth to crockpot. Bring to a low boil, then reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture). Simmer on very low heat, covered, for at least 1 hour (preferably all day).

*Note: Mexican food is a big part of my diet, so I finally spent an entire weekend preparing 10 different green chili recipes from several of my Mexican/Southwestern cookbooks and newspaper clippings, and had my family and friends (even neighbors) pick their favorite version. This recipe is the result of merging and very slightly modifying the three favorites (all three were "classic New Mexican" versions). (I'll keep fiddling with it, though!)

**Note: This green chili is already pretty low-fat, but if you prefer, eliminate or diminish the olive oil when frying your pork, and use non-fat chicken broth.

***Note: The flavor of green chili is influenced most by the kind of green chiles you decide to use. There are about 200 varieties of chiles, only three or four of which are commonly used in green chili. Traditional New Mexican green chiles are a special variety that were originally bred in New Mexico from Anaheims, and which (last I knew) aren't grown outside that state. The growing climate and the varietal breeding has created chiles that are both hotter and more flavorful. Of these, my personal favorites are "Big Jim" New Mexican chiles ... plenty of fire but also lots of flavor. Anaheims have some flavor but very little fire, so they're usually mixed with the much hotter Jalapenos. Other chiles such as Poblanos or Habaneros (a/k/a Scotch Bonnets) have incredible fire (literally thousands of times hotter than any Anaheim, by scientific measure, as seen below), but not all will have equivalent flavor. Nonetheless, there is no reason to limit yourself to these, if you enjoy experimentation. It's similar to choosing what variety of apples you prefer. If anybody is particularly interested, I order mine from Hatch, New Mexico ("Chile Capitol of the World"):

The Hatch Chile Express

Post Office Box 350

Hatch, New Mexico 07937

1-800-292-4454 1-505-267-3226

They come already roasted, peeled, deseeded, chopped, and frozen, or you can get red dried-chile ristras, etc.). When I can't get fresh New Mexican "Big Jim" chiles from them, then I buy Josie's brand New Mexican chile in 14-oz. white plastic containers (already roasted, peeled and chopped) from the frozen foods section of my grocery store (but then, I live in Colorado where such items are very common). If your store doesn't carry them, they might order them for you. As a last resort, canned green chiles (which are almost always Anaheims) can be an acceptable (though far milder) substitute for the timid, with a rather different flavor. Avoid the pickled varieties.

Note: A completely traditional Mexican Chile Verde is a green chile stew without any tomatoes at all; however, in practice it is far more common to include some tomatoes ... some "green" chilis use so many the color becomes red and the flavor becomes heavily tomato, but that's definitely overdoing it! This recipe has just a couple of tomatoes, to lend the richer, smoother flavor they impart, but not so many to adulterate the green chile character.

BONUS SUGGESTION: A popular hors d'oevre in this area is pickled jalapeno peppers stuffed with lots of peanut butter. Buy a jar of *pickled* whole jalapenos; cut off the stem and slice the pepper in half. Deseed it with a spoon, then dollop a great pile of peanut butter onto each half. You DO have to like the hot stuff! (I know, I know ... sounds strange and awful. Trust me.)

Ken's Corn Muffins...

5 habanero chilies, finely minced

2 poblano chiles, coarsely chopped

1/2 cup corn oil

1 cup corn meal

1 cup all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 egg

1 cup milk

4 finely minced habanero chiles

8 thinly sliced serrano chiles

Saute 5 habanero chiles and the two poblano chiles in the 1/2 cup corn oil; cool

Mix the next 4 dry ingredients; mix the egg, milk and 1/3 cup of the prepared chile oil

Combine dry ingredients milk mixture and last two chiles; mix just until blended; bake at 400 F for 25 minutes or until golden brown.

Caution! The heat builds on you. Enjoy!

krowberr@pacific.abbotthpd.com (ken rowberry)

K.C.'s Grilled Killer Jamaican Party Beef from Hell

(serves 8 as appetizer)

2 lbs Flank steak, skirt steak, or top round

1/2 cup finely chopped habanero peppers (~15 peppers) or 1 Cup Inner Beauty Hot sauce. [I find the Inner Beauty is better.]

6 Tablespoons lime juice

1/4 c chopped cilantro [I leave this out.]

Salt & Freshly cracked pepper to taste.

Method:

1) Slice the flank steak on a slant as thinly as poossible. Place each piece of steak between 2 sheets of plastic wrap and pound until 1/4 inch thick or about the thickness of a beer bottle cap. (This should result in rounds of steak 3 to 5 inches in diameter.) [Mine never look like this, but it doesn't really matter...]

2) Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well. Rub the steak rounds with about 2/3 of this paste and reserve the remainder.

3) Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare. Brush liberally with the remaining hot pepper paste.

Fair warning: I really like hot stuff, and I find this to be just barely tolerable. (Of course, I make about a 1/2 recipe and eat it all myself for dinner, instead of as an appetizer.) The author of the book says "To this day I can count on one hand the customers who have eaten this dish and returned to eat it again." The last time I tried it, I used fresh Habanero peppers, and it was definitely the hottest version of it I've made.

Have fun, and here's burning you.

- Ross thompson@mv.us.adobe.com

Kimchi

(from The Complete Book of Oriental Cooking, Myra Waldo,1965)

6 lbs. celery or cabbage or green cabbage

3 Tbs. salt (not iodised)

2 C. scallions, sliced

2 garlic cloves, minced

1 Tbs. ginger root, minced (or 2 tsp. powdered)

3/4 tsp chili peppers, dried, ground

Shred the cabbage into strips 1 inch wide. Mix with one half the salt and let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt. Pack into a crock or glass jar. Add enough cold water to cover the vegetables. Cover the container and set aside in a cool place for 5 days. Taste to see if the vegetables are pickled sufficiently -- if not, let stand 2 more days. Chill and serve.

Brent Thompson <brent@hplbct.hpl.hp.com>

Kim Chee

There are about as many different ways to make kim chee as there are Korean families...but this one works well for me. I will give the basic most important ingredients, and some things you can add if you like. The amounts will be for one good size head of Chinese (Napa) cabbage and you can expand from there (since one head would last the average family about 3 days...:)

Cut one head of Napa cabbage either into small pieces, or into quarters longways. Salt with kosher salt/pickling salt, and let stand overnight. If you did the longway slicing, be sure to get the salt between the leaves. The next morning, wash it off under cold water. Make a mixture of:

5 large cloves of garlic

1 T grated fresh ginger

5 scallions, sliced thin at the white end, longer at the green end

(include the greens in other words)

2 T korean red pepper. You can use other red flake pepper, but it won't be the same; the kind sold in Korean groceries has a wonderful aroma.

If you chopped the cabbage up, just mix this in with the cabbage. If you sliced it longways, then stuff it in between the leaves. This is a "fancier" way to do it, and when it is done this way, it usually includes some of the extra ingredients listed further

below.

Pack the cabbage into large wide jars or into a crock. Use glass or glazed ceramic; don't use metal. Put a plate over the top to keep the cabbage submerged in the liquid that will come out of it. (This is why a crock is easier to use, though a glass jar will work too.)

Put the crock in a cool place and wait a few days. The distinctive aroma will tell you the fermentation is working. Try in a few days. Some people like kim chee new, others like it more fermented and sour; when it is ready, put it in the refrigerator, and make sure your milk products are sealed. :) You don't want to seal it too tightly, because it does continue to exude some gas.

Other ingredients you can add to kim chee are:

shoestring sliced carrots, daikon radish, or turnip, about a cup for a head of cabbage. a little sugar a teaspoon or so of ground dried shrimp.

Kim chee can also be made with other greens such as turnip greens (great!), and pure cubed daikon radish. Treat it the same way as cabbage kim chee. I have usually seen this one with added sliced carrots.

bbeer@u.washington.edu (Bob Beer) posted to Rec.food.recipes

Kim Chi

(from The Complete Asian Cookbook, Charmaine Solomon, 1976)

Kim chi is one of Korea's national dishes, with as many versions as there are cooks. This is a combination of three recipes, and while it may have an unorthodox touch in the Japanese dashi stock, it is a very tasty version of kim chi -- one that would appeal to most people.

1 cabbage, white, Chinese, large

salt, not iodised

cayenne pepper

6 onions, spring, finely chopped

6 garlic cloves, finely chopped

3 chillies, red, fresh, finely chopped

3 tsp. ginger, fresh, finely chopped

2 C. dashi (stock)

2 tsp. soy sauce, light

pinch monosodium glutamate

Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage. Weight it down with a heavy stone and leave for a week, then rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible.

Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and put into the rinsed-out jar, this time layering with the onions, garlic, chillies, and ginger. Fill pot with the dashi stock mixed with the soy and MSG. Cover with wax paper, put lid back on top and refrigerate. After 4 or 5 days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce.

Note: in cold weather kim chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks.

Dashi

Dashi is basic to Japanese cooking and is quickly and easily made. It may be kept refrigerated for 2 days. Even simpler to make (and useful to have on hand) is instant dashi, sold in packets.

6 C. water

5 cm square (2 inch) kombu (dried kelp)

3 Tbs. katsuobushi (dried flaked bonito)

Bring water to a boil. Wash dried kelp under cold tap and add to the water as it comes to the boil. Stir and let boil for 3 minutes, then remove from water and add flaked bonito. Allow to come to the boil and remove from heat immediately. Leave for a few minutes until flakes settle, then strain and use as required.

Brent Thompson <brent@hplbct.hpl.hp.com>

Lamb Green Chile Stew

Recipe by:

Serving Size: 4

Categories: Mexican-Southwestern Stews Chili

Amount Measure Ingredient -- Preparation Method

3 Lb Lamb -- Boneless Shoulder

1 C Onion; Chopped -- 1 Large

3 Cloves Garlic -- Finely Chopped

1/4 C Vegetable Oil

2 C Chicken Broth

1 Tsp Salt

1 Tsp Juniper Berries;Crushed -- Dry

3/4 Tsp Pepper

1 tbsp Unbleached Flour

1/4 c Water

4 Poblano Chiles; Medium, roasted and peeled

2 tbsp Lemon Peel -- Finely Shredded

Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat.

Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture.

Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.

Lemon Fire Crisps

2 sticks butter or margarine, room temperature

1/2 cup sugar

1 tablespoon lemon juice

2 tablespoons grated lemon peel

1 egg

2 1/4 cups flour

1 teaspoon cayenne powder

1/4 teaspoon salt

1/4 teaspoon baking powder

Preheat oven to 400 degrees. Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the dry ingredients together. Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned.

Yield: 6 dozen Heat Scale: Mild

Shamelessy borrowed from June 1993 Chile Pepper. Get the magazine. It's excellent reading for those of you that are chile heads.

Stan England thomase@tekig5.pen.tek.com

Basic Lemon Grass Curry Sauce

Recipe by: Richard Sterling

Serving Size: 1

Categories: Cambodian

Amount Measure Ingredient -- Preparation Method

-------- ----------- --------------------------------

1/3 cup lemon grass -- sliced

4 cloves garlic

1 teaspoon galangal -- dried

1 teaspoon ground turmeric

1 jalapeno chile -- stemmed & seeded

3 shallots

3 1/2 cups coconut milk

3 lime leaves

1 Pinch salt or shrimp paste

Puree together the lemon grass, garlic, galangal, turmeric, Jalapeños and shallots.

Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.

To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.

NOTES : Yield: 1 quart. Heat Scale: Mild

SirRedhawk@aol.com

Lentils with Apricots and Peppers

Here's a recipe that uses poblanos, but I often use pasillas. It only calls for 2 of them, but use your imagination and spice it up! I find that Turkish apricots are especially nice in this, and I make Thai jasmine rice on the side and serve the lentil dish over the rice instead of putting it in the pot with the lentils. I also use a bit more cayenne. ;-)

Adapted this from a Moosewood cookbook. I didn't have apricots, so I substituted golden raisins instead. Gonna try it again with the apricots.

1 1/2 cups lentils

6 cups water

1/2 cup chopped dried apricots

1 cup chopped onion

1 1/2 cups chopped tomato

2 poblano peppers, chopped

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp cayenne

1 tablespoon paprika

1 tsp salt

chopped fresh parsley

1 cup rice

Rinse the lentils cover them with water and bring them to a boil. Reduce heat. At this point, I added everything but the rice & parsley and cooked until done. In the meantime, I cooked the rice in the microwave (2 cups water to 1 cup rice) and stirred it into the lentils with the parsley.

Curtis Jackson cjackson@mv.us.adobe.com (preferred) or dod721@aol.com

Lime Pickle

This recipe makes roughly 1.5 kg of lime pickle. If you want to, you can also add mustard seeds.

INGREDIENTS

Whole limes 20

Green chillis 20

Coarse rock salt 6 Tbs

Bay leaves, crumbled 4

Fresh root ginger,

peeled and cut into

thin matchstick shapes 175g

Lime juice 300ml

Wash the limes in cold water and dry on kitchen towels. Make four cuts through the limes to quarter them to within 0.5 cm of the bottom. Remove the pips.

Slit the chillis lengthways and scrape out the seeds, leaving the chillis whole with their stalks.

Arrange a layer of limes on the bottom of a large pickling jar. Sprinkle with salt and crumbled bay leaves. Add 2 or 3 chillis and about 2 tablespoons of the ginger. Repeat these layers until all the ingredients, except half the salt are used up. Pour over the lime juice and give the jar a good shake to settle the contents.

Cover the mouth of the jar with a clean cloth and tie in place with string. Put the jar in a sunnyt place for at least 6 days, adding half a tablespoon of the remaining salt each day.Shake the jar at least twice a day. Each night, put the jar in a dry place in the kitchen. Be sure to turn the jar each day so that all sides are exposed to the sun's rays.

After six days, keep the pickle on a shelf for 10 days. Cover with a lid and shake the jar every day. The pickle will be ready to eat after 10 days.

Sopa De Lima (Lime Soup)

Recipe by: Chile Pepper Magazine - Oct. 1992

Serving Size: 4

Categories: Mexican Soups, Yucatan - Chile Pepper Magazine

Amount Measure Ingredient -- Preparation Method

3 corn tortillas -- cut in strips

vegetable oil -- for frying

2 chicken breasts

1 small onion -- chopped

2 cloves garlic -- chopped

6 black peppercorns

1 2 in stick cinnamon

8 whole allspice

1 tablespoon fresh oregano -- chopped

4 cups chicken broth

1 tomato -- peeled and chopped

2 tablespoons lime juice

1 green New Mexican chile -- roast, peel, chop

4 lime slices

chopped cilantro -- for garnish

This delicate soup from the Yucatan is popular throughout all ov Mexico. Mexican limes, or Key limes, differ from the Persian limes that are common in the United States in that they are smaller, a darker green, and are more tart than sweet. Although they are preferred, any lime can be substituted.

Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm.

Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid.

Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot.

To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve.

NOTES : Heat Scale: Hot

MasterCook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Spago's Vanilla Lobster Sauce Pasta

Recipe by: Spago's

Serving Size: 4 Preparation Time :0:30

Categories: Pasta Seafood

Amount Measure Ingredient -- Preparation Method

2 Lobster Bodies

1/4 cup Shallots -- chopped

2 tablespoons Garlic -- chopped

2 teaspoons Ginger Root -- chopped

1/2 Jalapeno Pepper -- chopped

1/4 cup Carrots -- chopped

1/4 cup Celery -- chopped

1/2 Vanilla Bean -- split

1 cup White Wine

1 cup Chicken Stock

1/4 cup Coconut Milk

1/4 cup Heavy Cream

Sea Salt -- to taste

White Pepper -- to taste

2 tablespoons Butter -- cut up

1 pound Fresh Pasta

Combine the lobster, shallots, garlic, ginger, jalapenos, carrots, celery, and vanilla bean in a large sauce pan and saute foe 3 to 4 minutes. Add the wine and cook until the mixture is reduced by half. Add the chicken stock and reduce by a third. Add the coconut milk and heavy cream and cook for 10 to 15 minutes until it is thickened. Then thoroughly break up the lobster shell - to release the lobster taste into the sauce - with the back of a heavy spoon or an immersible blender.

Strain cooked sauce well through a colander lined with cheesecloth or a fine chinois.

Return sauce to saucepan and season with salt and pepper. Whisk in the butter to emulsify and reduce sauce again over high heat. Cook pasta slightly less than al dente and add to the saucepan. Serve with sauteed shrimp or grilled salmon.

My Mods: I took a look at this recipe and decided to streamline it a little.

* Exported from MasterCook II *

Spago's Vanilla Lobster Sauce Pasta 2

Recipe by: Spago's and Hazy

Serving Size: 2 Preparation Time :0:30

Categories: Pasta Seafood

Amount Measure Ingredient -- Preparation Method

1 can Frozen Lobster Meat -- Defrosted

1 tablespoon Olive Oil

1/4 cup Shallots -- chopped

2 tablespoons Garlic -- chopped

2 teaspoons Ginger Root -- chopped

1/2 Jalapeno Pepper -- chopped

1/4 cup Carrots -- chopped

1/4 cup Celery -- chopped

1 tablespoon Vanilla Extract -- split

1 cup White Wine

1 cup Chicken Stock

1/4 cup Coconut Milk

2 teaspoons Cornstarch

6 teaspoons Water

2 tablespoons Butter -- cut up

1 pound Fresh Pasta

Black Pepper -- crushed

Open can of lobster meat and cut into bite size pieces, draining and saving juices and shell bits. Combine the shallots, garlic, ginger, jalapenos, carrots, and celery in a large sauce pan and saute for 3 to 4 minutes with the oil. Add the wine and vanilla and cook a few minutes. Add the chicken stock and cook a few minutes. Add the reserved lobster juice.

Strain sauce well through a colander lined with cheesecloth or a fine chinois. Discard vegetables.

Return sauce to saucepan and add the coconut milk. Cook a few minutes and add the lobster pieces. Mix the cornstarch and water and stir into sauce to thicken. Remove from heat and whisk in the butter to finish sauce. Cook pasta slightly less than al dente in plenty of boiling salted water. Drain pasta and put on serving plates. Pour lobster mixture on pasta and top with cracked black pepper. Enjoy!

Serving Ideas : Wonderful as a buffet dish.

NOTES : Also good with shrimp of scallops. Add more peppers, please!

Locro

This is another recipe from _Chile Pepper_. Locro usually refers to a thick, potato-based stew which can be served with a number of meats or vegetables.

2 T. butter or margarine

2 to 3 T. vegetable oil

2 t. ground paprika, hot preferred

1 cup chopped onion

2 lbs. potatoes, half sliced thick and half sliced thin

1 jalape~no or serrano chile, stem and seeds removed, chopped

1 c. milk

1/2 c. heavy cream

6 c. hot water

Salt and freshly ground black pepper

Garnishes:

Salsa de aji (see recipe below)

1 avocado, sliced

Lettuce

Sliced tomato

In a large pot, melt the butter and add the oil, stir in the paprika and saute the onions until softened, about 5 minutes. Add the potatoes and saute over medium heat for 5 to 10 minutes, stirring constantly, until the potatoes are somewhat golden.

Place the chiles and 1/2 c of the milk in a blender or food processor and puree until smooth and add to the potatoes along with the cream and remaining milk. raise the heat and when the sauce begins to boil add the hot water and season with salt and pepper. Reduce the heat and simmer for 20 to 30 minutes or until the thin slices of potato are broken down, and the the thick slices are tender. Thicken the soup. Serve the potatoes along with the Salsa de aji, lettuce, avocados, and sliced tomatoes.

Yield: 4 to 6 servings Heat Scale: Mild

Note: To assist in thickening the soup, you can puree some of the cooked potatoes with a little broth and add it back to the pot.

Salsa de Aji

2 large tomatoes, seeds removed, finely chopped

1 medium onion, finely chopped

1 T. chopped fresh cilantro

4 large aji or jalape~no chiles, stems and seeds removed, chopped

1/2 c water

Salt to taste

Combine the tomatoes, onion, and cilantro.

Place the chiles, water, and 3 T. of the tomato and onion mixture in a blender or processor and puree until smooth.

Add the chile puree to the remaining tomato mixture and mix well. Salt to taste.

Yield: 1 to 2 cups Heat Scale: Medium

Salsa Variations: Ecuadorians are very fond of putting beans in their salsa. The most popular beans are the lupini, which are large white beans about the size of lima beans. Just add the cooked beans directly to the salsa.

On several occasions, the writer encountered salsas with peanut butter as an ingredient. Add 1 t. peanut butter with the chiles in the blender and follow the above recipe.

NOTE: This is a classic Latin American salsa, and the writer has included some optional preparation methods which are fairly unique to Ecuador and the Andes. Although this recipe calls for the use of an electric blender, one can follow the traditional method of using a mortar and pestle.

nancy lee <nlee@FALCON.BGSU.EDU>

Lucy's Lamb Stew

Recipe by: Peggy Barnes

Serving Size: 4

Categories: Carribean Extremely Hot

Lamb Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ----------- --------------------------------

2 pounds lamb -- cut in 1/2" cubes

1 1/2 cups red wine

3 tablespoons peanut oil

4 cloves garlic -- finely chopped

1 large onion -- coarsely chopped

2 bay leaves

1/4 cup tomato paste

salt to taste

4 Habanero chiles -- stem, seed & chop

Marinate the lamb in the wine for 3 hours. Remove the lamb and reserve the wine.

In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion, sauteing until the onion is translucent. Lower the heat and add the bay leaves, tomato paste, salt, wine, and Habaneros.

Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves and serve.

Serving Suggestion: Start with a green salad tossed with an oil and red-wine vinaigrette. Serve the stew with crusty bread and cold mugs of a flavorful beer such as the Jamaican import, Red Stripe.

SirRedhawk@aol.com

Mango-Habanero Icecream

Puree 2 (dried) habaneros in a blender with one peeled and pitted mango. Fold into a litre of softened icecream and freeze.

Instead of dried habaneros, I used fresh 'preserved' in vodka. I was lucky enough to find some in London recently, chopped them up and covered them with vodka. Thanks to whoever recommended this a while ago.

I used dairy-free icecream, worked fine.

Good luck,

Karin vandamk@prl.philips.co.uk

Salsa for Honeybaked Ham

It's not exactly a salsa but I make a chutney that goes very well with grilled meats and fish. I don't have the recipe at my office but roughly it includes

1 habanero

1 ripe mango

1 large ripe peach

juice of 1 lime

curry powder

cumin

I just drop the habanero in a running food processor and then add the other ingredients and pulse until semi smooth. The habanero gives it a nice heat in contrast to the sweetness of the fruit. It's been a big hit at the summer potlucks. I am giving this recipe from memory (which is fading quickly it seems) so let me know if you would like the "official" recipe and I will post it from home.

Tim Dunnuck

Mango Salsa

Recipe by: La Times (15 July, 1993) by Marie Simmons

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

2 Large Ripe Mangoes

2 tablespoons Sweet Red Pepper -- minced

2 tablespoons Green Onion Tops -- Thinly Sliced

1 tablespoon Cilantro Or Basil -- Chopped

1 tablespoon Fresh Lime Juice

1 tablespoon Fresh Chile -- Minced

1 Dash Salt

Instructions:

-------------

Before Peeling, Cut Mango Lengthwise Along Either Side Of Long, Flat Central Pit. Cut Each Half In Half Lengthwise And Then Peel Off Skin. Dice Mango Flesh Into 1/4" Pieces. Using Sharp Knife Cut Flesh From Pit. Combine Mango, sweet red pepper, green onion, cilantro, lime juice to taste, chile to taste and salt in small bowl. Sitr to mix. Add more lime juice to taste. Serve salsa over grilled salmon or other fish or as relish with chicken. Makes 4 servings. From: rec.food.cooking - Sdg@Wag.Caltech.Edu (Siddharth Dasgupta)

Mango salsa

2 ripe mangos, peeled and chopped

1 medium red onion, chopped

1/4 cup of fresh cilantro leaves

3-4 fresh jalepenos, chopped

the juice of 1 lime (about 2 Tbs)

grated rind of 1 lime

dash of salt

Mix together and let chill for at least an hour! (this was hard to do, as we could hardly stop eating it!)

We served it with chips and margaritas, but it used up the last of our fresh jalepenos from the garden. ):

George McTyre

mctyreg@baylor.edu

Mango-Tomatillo Salsa

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

3 ripe mangoes

6 cloves garlic

4 large ancho chiles

7 tomatillos

8 plum tomatoes

1 large white onion

2 limes

1 bunch fresh cilantro

vinegar

Roast the Ancho Chiles and the garlic in an oven. Remove the chiles when they are puffed out, and the garlic when it is soft and warm. Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add a small amount of vinegar (about 1 tablespoon) and the juice of the two limes.

Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chiles into the mixture. If you like it hotter, leave the seeds in; if not, take them out. Wash and add the cilantro and any extra chili powder to taste. Mix the salsa until it's well-combined. Put it in the refrigerator and let it sit a few hours before serving.

From: aperrin1@cc.swarthmore.edu (Andy Perrin)

Max Lippitt Salsa

Recipe by: rec.food.cooking - Jody Lytton

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

3 16 oz cans whole peeled Tomatoes

1 small can green chiles -- (optional)

1 yellow or white onion -- chopped

1 bunch green onions

9 jalapenos

1 tablespoon Oregano

1 tablespoon Garlic Powder

1 teaspoon red pepper

1 teaspoon crushed red pepper

Put tomatoes, yellow/white onions and jalapenos in food processor and pulse quick just to chop up coarsely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalapenos.

Chop green onions and green chilies by hand and add to tomatoes.

Add spices to taste.

You can add a little of the jalapeno vinegar to Salsa if it will not be eaten that day, for preservative.

From: rec.food.cooking - lytton@hobie.mlb.semi.harris.com (Jody Lytton)

Ma Tuckers BBQ Sauce

Here is the sauce for ribs that I bragged about. Thanks to Tony Tuckers mom for providing it.

2 cups catsup

1 cup cider vinager

1 cup water

3/4 cup sugar

1/3 cup worcestershire

5 Tabl. cracked black pepper (or more if you're like me)

2 Tabl. salt

3 Tabl. lemon juice

2 Tabl. mustard

5 Tabl. hot pepper vinager (I use the juice from the jalapino bottle, and I probably put lots more than this.)

Red pepper flakes

cyanne pepper

Dash or two of hot sauce (I use tiger sauce)

Mix all and simmer 20 minutes. After this, I adjust the seasonings to taste. When you walk into the kitchen and the fumes bring tears to your eyes, its just about right.

When you run out of meat to eat this on, just use white bread and dip.

Think i'll make some tonight!

Jena

Meatballs In Chipotle Sauce

Recipe by: Frida's Fiestas by Guadalupe Rivera

Serving Size: 8

Categories: Meats, Mexican Frida's Fiestas

Amount Measure Ingredient -- Preparation Method

MEATBALLS

1 pound ground pork

1 pound ground beef

1/2 teaspoon ground cumin

2 cloves garlic -- chopped

3 eggs

1/4 cup bread crumbs

salt and pepper -- to taste

CHIPOTLE SAUCE

6 chipotle chiles -- pickled or en adobo

6 medium tomatoes -- roasted & peeled

1 cup chicken broth

2 cloves garlic

3 cumin seeds

1 tablespoon dried oregano

2 tablespoons lard

salt and pepper -- to taste

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. shape the mixture into medium-size meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes.

To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic, cumin seeds, and oregano. Strain. Saute' the puree in light lard and season with salt and pepper to taste. Bring sauce to a boil.

NOTES : From: Frida's Fiestas, Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle. ISBN 0-517-59235-5

Entered into MasterCook by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Mermaid Prawns

Recipe by: Sim My

Serving Size: 2

Categories: Cambodian

Amount Measure Ingredient -- Preparation Method

1 cup Red Curry Cambogee

6 prawns -- in the shell

2 tablespoons tomato paste

1 tablespoon peanuts -- chopped

1 cup cooked spinach

12 fresh basil leaves

1 tablespoon chile paste

1 teaspoon fresh ginger root -- minced

Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.

Cover the bottom of a heated plate with the spinach in an even layer.

Remove the prawns from the sauce and shell them. Arrange them on the spinach. Stir the basil and chile paste into the sauce and pour over the prawns. Sprinkle with fresh ginger and serve.

NOTES : The Red Curry Cambogee must first be prepared for this recipe.

Heat Scale: Hot

SirRedhawk@aol.com

Mesa Verde (Green Sauce)

Recipe By : Houston Chronicle

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

1 pound fresh green chiles -- diced

3 tablespoons olive oil

1/3 cup onion -- diced

1 tablespoon salt

1 teaspoon granulated garlic

1 teaspoon dried leaf oregano

2 cups water

3 tablespoons flour

2 tablespoons vegetable oil

Fresh green chiles make the best salsa, and frozen ones are sometimes available in supermarkets. If you can't find either, substitute canned

Ortega Fire-Roasted green chiles.

To prepare fresh green chiles, roast on a barbecue grill, then peel the skins under running water or by rubbing with a wet towel. Remove stem and seeds before dicing. Place chiles in a food processor fitted with the metal blade and process to puree; set aside. Blend flour with vegetable oil.

Place olive oil in a skillet over medium-high heat; add onion and saute until translucent. Add salt and spices and reduce heat to medium. Add the green chile puree, then water. Bring to a slow boil, stirring occasionally.

Add the flour/oil mixture gradually, stirring constantly, until mixture thickens (you may not need to add all of it, depending on the amount of juice in the chiles). Simmer 2 minutes, stirring continually to avoid sticking. Transfer to a covered container and refrigerate.

Serve chilled. Makes 1 quart.

From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)

Mexican-Style Chicken0

Recipe by: from Mexican Family Cooking by Aida Gabilondo

Serving Size: 8

Amount Measure Ingredient -- Preparation Method

2 frying chickens (2 1/2-3lbs each) -- cut up

1 quart water

1 bay leaf

2 cloves garlic -- crushed

few peppercorns

1 tablespoon salt

1 cup onion -- chopped

1/4 cup oil

1 can italian-style tomatoes (or 4 fresh) -- chopped

2 cans green chiles(mild)

1/2 teaspoon oregano

4 cloves garlic -- mashed

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart of well-seasoned water, adding bay leaf, 2 garlic cloves, peppercorns, and salt. Let chicken cool in broth.

Saute onion until golden in hot oil in deep kettle or dutch oven. Add the tomatoes (do not blend tomatoes, just break them with your hands) and chiles. Season sauce with salt, black pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct seasoning.

Place chicken in baking dish, pour all of the sauce over it, cover, and bake in 350 deg. oven for 15 minutes, until bubbly.

Serving Ideas : Serve with rice and green beans.

NOTES : A green onion, cucumber, and raw zucchini salad is wonderful with this dish.

Diana Rattray

DIANAR@delphi.com

Mexican Style Hot Sauce

1 can (28 oz) whole tomatoes

1 can (6 oz) tomato paste

3 to 4 green onions, finely chopped

1/2 medium bell pepper, diced

4 jalapeno peppers from a can or bottle, finely chopped (USE GLOVES!)

3 Tablespoons juice from jalapeno can/bottle

1/2 oz tabasco sauce

1 Tablespoon crushed red pepper

3/4 cup of cold water

1. Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces.

2. Add all the other ingredients, blending well. Store in a glass container in the refrigerator. You must use glass because the acid in the peppers will react with metal or plastic.

Makes about 6 cups.

Serving size (for nutritional analysis purposes only!): 1 Tablespoon

Nutritional analysis per serving: 4 calories, 0 cholesterol, 0 dietary

fiber, 0 fat, 2 milligrams sodium

My substitutions and alterations:

1. Substitute equivalent amount of FRESH tomatoes for canned tomatoes. Remove skin from tomato if you like. I used beefsteak tomatoes from my garden and they made this recipe simply delicious!

2. Substitute fresh jalapenos for canned/bottled. You will still need juice from canned/bottled jalapenos though.

3. Omit the 3/4 cup water, especially if using FRESH tomatoes.

4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper and/or tabasco.

JLobdell@doc.gov

Mild Chile Sauce

Recipe By : rec.food.cooking - Stephanie da Silva

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

3 1/2 pounds tomatoes -- cored and quartered

2 Anaheim chiles -- stemmed and seeded

1 large onion -- quartered

1 clove garlic

3/4 cup sugar

1 tablespoon salt

1 1/2 cups cider vinegar

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground ginger

In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger.

Cook over low heat, stirring often, until thickened and reduced to 1 quart (about 1 1/2 hours). Let cool. Makes 1 quart.

From: rec.food.cooking - arielle@taronga.com (Stephanie da Silva)

Jonathan's Tempeh Mock Brahmin Keema-Matar

Keema Matar is a ground beef and pea dish native to Kashmiri in India. There is a vegetarian version, Matar Shufta, that uses "milk fudge", milk that's been reduced to flakes. I developed the following second vegetarian version because milk fudge is such a pain to make and clean up. I find this recipe delicious, even though the name sounds more like a medical experiment. It's tastes vaguely like an Indian chorizo. It's based on a recipe by Julie Sahni.

1 8-oz can tempeh

3 T vegetable oil

2 t cumin seeds

1/4 t asafetida/hing

1 1/2 T ground coriander

1/2 t ground cardamom

1/4 t ground ginger powder

1/2 t cayenne pepper

6 T plain yoghurt

1 C green peas, fresh or frozen

2/3 C water

2 t paprika

1 T grated fresh ginger

2-3 hot green chiles, chopped

1/2 t garam masala

2-3 T cilantro (optional)

1. Crumble the tempeh and fry it in 1 T oil until it's somewhat cooked. Transfer to a bowl.

2. Measure the rest of the ingredients into four small glasses/bowls:

In one glass the asafetida, corriander, cardamom, ginger powder and cayenne.

In a second glass, the cumin seed.

In a third glass or a bowl, the yoghurt.

In a fourth glass the peas, water, paprika, grated ginger and chiles.

3. Add the remaining 2 tablespoons of oil to the same pan on medium heat. When it's hot add the cumin seeds and cook for a few seconds until they turn dark. Take the pan off the heat, let it cool a little, then add the spices in the first glass (asafetida, corriander, cardamom, ginger pwd, cayenne). Shake the pan a couple seconds. Immediately add the yoghurt, a little at a time, so it doesn't separate too much. Cook stirring on low-medium heat until the the fat begins to separate and the sauce looks thick, about 4 minutes.

4. Add the cooked crumbled tempeh and distribute the spices evenly. Immediately add the contents of fourth glass (peas, water, paprika, ginger, chiles) and mix again. Cook over low heat uncovered to 2 minutes. Turn off heat and add (optionally) the cilantro. Add the garam masala, 1/2 teaspoon at first. A little more if desired. Add salt to taste.

Comments welcome. Jonathan Kandell, Tucson Arizona. JKANDELL@CCIT.ARIZONA.EDU

Mole Poblano

If Mexico could have a national dish, and to attempt to select just one from the wide repertoire available is nearly impossible, it must be mole. The dish originally came from the Convent of Santa Clara in Puebla. According to the legend the sauce was concocted by the nuns in honor of their bishop, don Alonso de la Mota y Escobar, specifically for Lent. In the sixteenth century the custom of not eating meat in Lent did not apply to fowl. Consequently in honor of the bishop's visit one Lent the nuns made a chocolate sauce, "in order to sweeten our sins." Thank heavens for a little conventual sin!

The name mole comes from the Nahuatl "molli," which comes from the verb-stem "mola" meaning to grind something, since the most important part of the whole recipe is the grinding of the spices. Curiously this is very close to the Spanish word for grind, "moler." Each major town and city in Mexico has a "molino" or mill. This mill is dedicated to grinding spices. The various mixes are then displayed in white enamel pans in the shop windows. There are ground chiles, spices, and nuts, as well as prepared pastes, such as mole poblano, adobo, and achiote. The colors run the gamut from bright greens to earthy reds and browns, even purple, The scent from that shop is like to die and go to heaven, or sneeze as you go by.

Mole Poblano

8 lb turkey, cut into pieces

1 tsp salt

4 each, dried mulato chiles, dried pasilla, dried ancho, (where dried chiles are not available, or only one type, You can use one type, and add canned red chile puree.)

2 cups hot chicken stock

1 cup blanched almonds (some substitute 1/2 cup peanut butter)

3 large tomatoes, peeled seeded and chopped (or you may use a combination of tomatoes and tomatillos)

1 onion chopped

1/2 cup raisins

1 dried tortilla, broken up

2 cloves garlic, minced

Spices: (you may grind your own for best flavor, or used already ground, for convenience)

4 cloves 1/8 tsp ground cloves

10 peppercorns 1/4 tsp ground pepper

1/2 inch stick cinnamon 1/2 tsp ground cinnamon

1/2 tsp coriander seeds 1/4 tsp ground coriander

1/2 tsp anise seed 1/4 tsp ground anise

3 Tbs bacon fat

1 1/2 oz unsweetended chocolate (1 1/2 squares)

2 Tbs sesame seeds

Place the turkey pieces in a large pot, cover with water, add salt, bring quickly to a boil, reduce heat and simmer until nearly done, about an hour. Remove from the heat and pat dry with towels.

While the turkey simmers, while wearing rubber gloves, wash the chiles under running water, removing the stems, breaking them open and removing the seeds. If you insist on preparing the chile bare-handed, do NOT touch your eyes, nose, or any other senstive part of your body (or those of any loved one). Place the chiles in a large bowl, and cover with the chicken stock. Let soak half an hour, reserving the stock afterwards.

Place the almonds in a blender and reduce to a relatively fine chop. Place in the blender the chiles, spices, raisins, dried tortilla, tomatoes, garlic, and onion in a blender, along with a little of the stock in which the chiles were soaked, and reduce to a smooth paste.

In a large frying pan, melt the bacon fat and brown the pieces of turkey, having first patted them dry with towels. Place the browned turkey pieces in an oven-proof baking dish. Add a little more bacon fat, if necessary, and spoon in the chile paste. Fry it over medium heat, for about 5 minutes, slowly adding about 2 cups of the stock in which the chiles were soaked. Finally add the chocolate, and stir well until it has melted. The sauce should be the consistency of thick cream or a medium cream sauce. Pour the sauce over the turkey, cover, and place the baking dish in a 350~oven for about 45 minutes. Remove, sprinkle the sesame seeds over the top.

Serve with Mexican rice, beans, "rajas en crema", sliced avocados, and lots of fresh, warm, soft corn tortillas. Personally we prefer the blue corn tortillas which are available in the fall in Mexico.

This recipe, and various others I have posted is from a cook-book my wife and I wrote and published here locally, for limited distribution to out friends two years ago. As you can see it is an anecdotal cookbook, telling of our lives in Mexico, Peru, and Spain, where we have lived on and off for quite a while. The recipes were those we collected as we went along, and have incorporated into our daily lives.

J. F. "Fritz" Schwaller, Associate Dean schwallr@acc.fau.edu

Salsa From My Mom

Recipe by: rec.food.cooking - Laura Ann Wallace

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

4 medium tomatoes -- peeled and chopped

1/2 cup onion -- finely chopped

1/2 cup celery -- finely chopped

1/4 cup bell pepper -- finely chopped

1/4 cup oil

2 tablespoons green chiles -- finely chopped

2 tablespoons red wine vinegar

1 teaspoon mustard seed

1 teaspoon cilantro seed -- crushed

fresh cilantro leaves

1 teaspoon salt

Combine all ingredients. Cover and chill, stirring occasionally. Serve with corn chips.

From: walllau@karl.acc.iit.edu (Laura Ann Wallace)

Lamb Patties Moroccan Style With Harissa Sauce

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1 1/2 Pounds Ground lean lamb

2 Tablespoons Grated onion

1 Teaspoon Paprika

4 Tablespoons Chopped parsley

1/4 Teaspoon Crushed dried hot peppers

Salt to taste

1/4 Teaspoon Ground black pepper

1 Tablespoon Vegetable oil

1 Teaspoon Ground cumin

Harissa sauce

2 Teaspoons Chopped garlic

Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary.

Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side.

Muscadine Habanero Jam

Our newspaper's food section printed this recipe today in a little column on habaneros. I'll never make it, but I know there are those on this list who will.

6 lbs. ripe muscadines

2 ripe habaneros, stemmed, seeded for lesser heat (!)

1 plum (Santa Rosa or Friar), seed removed, for natural pectin

5 cups granulated sugar

2 cups water

In a heavy saucepan combine the muscadines, chiles, plum, sugar, and water. Slightly crush the muscadines on the bottom of the pan with a potato masher. Let boil 30-40 minutes until it is thickened to a heavy syrup consistency. Remove from heat and strain mixture through a mesh strainer using a rubber spatula to press pulp through a strainer into a bowl. Discard the seed mixture. Pour the hot jam into sterilized mason jars and seal. Refrigerate a few months or hot water bath and store on shelves.

Christi Craig

sol131@sol1.solinet.net

Sopa de Hongos y Nopales

(Mushroom-Cactus Soup with Roasted Tomatillos)

1 lb. _nopales_ (cactus paddles)

1/2 lb. fresh tomatillos (about 6 medium), husked & washed

1/2 lb. ripe plum tomatoes (2 medium)

8 cloves garlic, unpeeled

2 small, fresh, hot green chiles (such as serranos), stems removed

1 onion, cut in to 1/2" thick slices

8 cups defatted reduced-sodium chicken stock

8 large sprigs cilantro (oh no!)

2 small sprigs _epazote_ (optional)

1/2 small _hoja_santa_ or 1/4 tsp. ground aniseed

1/2 tb. plus 1/2 tsp. vegetable oil

1 lb. fresh shiitake mushrooms, stems removed and caps sliced

salt to taste

2 dried _chiles_pasillas_, stemmed, seeded and cut into 1/4" rings

Preheat the broiler. Carefully trim edges and cut the spines from cactus paddles; brush the paddles with 1/2 tsp. oil. Broil the paddles, 4" from the heat source, turning occasionally, until limp, 10-15 minutes. Cool, cut in half lengthwise, then cut each half into 1/4" wide slices. Set aside.

Place tomatillos and tomatoes on a baking sheet and broil, 4" below the heat source, until soft and blackened in spots, about 4 minutes. Turn and broil on the other side. Cool; peel the tomatoes.

Meanwhile, on an ungreased griddle or heavy skillet set over medium heat, roast garlic cloves and fresh green chiles, turning regularly, until soft and blackened in spots, about 15 minutes. Let the garlic cloves cool, then peel. Lay the onion slices on a piece of foil set on the griddle or in the skillet and roast until browned and softened, about 5 minutes per side.

Combine the roasted tomatoes, tomatillos, garlic, green chiles and onions in a blender or food processor (in batches, if necessary) with 2 cups of the chicken stock, cilantro, _epazote_, if using, and _hoja_santa_ or aniseed; blend to a smooth puree. In a large saucepan, heat 1/2 tb. oil over medium-high heat. When hot enough to make a drop of the puree sizzle, add puree all at once. Stir continually until darker and noticeably thicker, 5-7 minutes. Add the remaining 6 cups stock and mushrooms; simmer over medium-low heat, partially covered, for 30 minutes. Season with salt. (The soup can be made ahead to this point and stored, covered, in the refrigerator for up to 2 days.)

While the soup is simmering, preheat over to 350 degrees F. Spread the _chiles_pasillas_ on a small baking sheet and toast until fragrant and crispy, about 8 minutes. (The toasted chiles can be stored in an airtight container for up to 2 weeks.)

Just before serving, add the reserved cactus slices to the soup and bring to a boil. Ladle into warm soup plates and sprinkle with the toasted _chiles_pasillas_. Serve immediately.

Makes about 8 cups, serves 8.

Christi Craig (sol131@sol1.solinet.net)

Nappy Pie

2 to 3 ripe avocados, peeled and thinly sliced

6 hard cooked eggs

4 tbsps green onion, finely chopped

6 tblsps miracle whip

1/4 tsp dijon mustard

2 tbsps chopped fresh parsley

juice of half a lemon

salt and pepper to taste

1 1/2 cups sour cream, mixed with additional 1/8 tsp Dijon mustard.

1/4 1/2 cup Jalapeno jelly (any colour or combination of colours)

Dip sliced avocado in lemon juice and arrange on bottom of a quiche or pie plate. Mash the cooked eggs and combine with the green onion, miracle whip, mustard, parsley and salt and pepper. Spoon an even layer over the avocados, then spread sour cream mixture evenly over top. Spread Jalapeno jelly over top, cover and chill for several hours. Serve with crackers, and let your guests, spoon the dip on the crackers. Note: If you want that added Zip, then the jalapeno jelly is really essential. If all you have on hand is regular pepper jelly, then add a couple of dashes of hot sauce to the jelly before spreading it on top of the pie. Alternating green and red jalapeno jelly on top, makes it very attractive to serve for Christmas.

Dried Red New Mexico Chile Puree

Recipe by: W. Park Kerr in "Burning Desires"

Serving Size: 8 Preparation Time :2:00

Amount Measure Ingredient -- Preparation Method

6 cups boiling water

1 cup hot tap water

1/4 pound (12 large) mild dried New Mexico chiles

stemmed, seeded, torn into small pieces

In a medium heat-proof bowl, combine the 6 cups boiling water with the pieces of chile. Cover and let stand, stirring once or twice, until cool. Drain, discarding the chile-soaking water.

In a food processor, combine the soaked chile pieces with the hot tap water and process, stopping several times to scrape down the sides of the work bowl, until smooth.

Transfer the puree to a sieve set over a bowl. With a rubber scraper, force the puree through the sieve into the bowl; discard any tough peels or seeds that remain.

Transfer the puree to a storage container and refrigerate for up to 3 days or freeze for up to 1 month.

NOTES : This is not a recipe, it's more like the general technique for extracting the rich flavor from dried red chile pods. The best of these come from Hatch, New Mexico, just up the road from El Paso, as well as from other growing areas like Chimayo and Dixon further north. The ruddy puree that results contains the very essence of the chiles, and is used in all sorts of ways -- in stews, chili, butters, mayonnaise, marinades, and wherever that unique regional flavor is wanted. For extra taste -- a chile symphony rather than a simple melody -- replace one or two of the red chiles with anchos; for a hotter puree, add two dried chiles de arbol or chipotles.

MAKES ABOUT 2 CUPS

Ninfa's Green Sauce

Recipe by: Ninfa's Restaurants - Houston, TX

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

3 medium green tomatoes -- coarsely chopped

4 tomatillos -- cleaned and chopped

2 jalapenos -- stemmed and coarsely

3 cloves garlic

3 medium ripe avocados

4 sprigs cilantro

1 teaspoon salt

1 1/2 cups imitation sour cream

Combine chopped tomoatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide all the liquid), reduce heat and simmer 10 to 15 minutes or until tomatoes are soft. Remove from heat and let cool slightly.

Peel, pit and slice avocados; set aside. Place tomato mixture with part of the avocados (do this in batches), cilantro and salt in food processor and process until smooth. Turn into a large bowl. Stir in sour cream, cover with plastic wrap and refrigerate. Serve with tortilla chips.

From: rec.food.cooking - arielle@taronga.com (Stephanie da Silva)

Nuoc Cham (Vietnamese Hot Sauce)

Recipe by:

Serving Size: 12

Amount Measure Ingredient -- Preparation Method

1 Garlic clove minced

1 tsp Lime peel minced

1/4 tsp Pepper flakes red -- crushed

2 tsp Lime juice

2 tbsp Fish sauce

3 tbsp Water

2 tsp Sugar

Increase the amount of red pepper flakes to suit taste.

Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved.

Makes about 1/3 cup.

Will keep short periods if refrigerated.

Serve: Used on vegetables, meats and fish by the Vietnamese.

Nuoc Cham (Vietnamese Chili Sauce for dipping)

2 Dried red chilies

2 Cloves garlic

1/2 t Sugar

2 T Fish sauce

1 T Vinegar

1 T Lemon juice

Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition. This makes enough for 2-4 people.

From "Great Asia Steambook" by Irene Wong. Published by Taylor and Ng, distributed by Random House. 1977. ISBN 0-912738- 11-1.

Variations: use green serrano chilies instead of dried red ones, lime juice instead of the lemon juice or palm sugar instead of granulated. If you make it in a food processor, don't over process. It should have small chunks of each ingredient rather than being a homogeneous liquid.

Fish sauce is a liquid made with anchovies and salt. It's not really fishy tasting. Look for it in the oriental section of supermarkets or at markets catering to Asian clientele.

Recipe via UNREGISTERED Meal-Master (tm) v8.01

Title: Nuoc Cham

Categories: Sauces

Yield: 1 servings

2 Garlic cloves, minced

1 Small shallot, minced

1 Chili, fresh seeded minced

2 tb Sugar

1/4 c Fish sauce

1/4 c Fresh lime juice

3 tb Vinegar

3 tb Water

1 Carrot, finely shredded

This was developed for people who did not like the taste of fish Sauce. Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot. Or you can combine all ingredients in jar with tight-fitting lid and shake until blended.

Garry Howard - Cambridge, MA - garhow@a4450gh.esr.hp.com

Oriental Slaw

Source: Robin Webb's "A Pinch of Thyme" Cooking School

Here's a tasty recipe for "Oriental Slaw". It's not especially hot, but can be made hot by upping the amount of cayenne pepper used. It's quite tasty, is extremely healthy, and is very low in fat.

Measure Ingredient

=======================================================

1/3 cup rice vinegar or mirin (mirin is a sweet rice

wine)

2 teaspoons honey

2 Tablespoons tamari soy sauce

1 teaspoon finely chopped ginger root

1/4 to 1/2 teaspoon cayenne pepper (the more the merrier!)

2 Tablespoons sesame oil

2 cups shredded carrots

2 cups shredded cabbage (about a 2 pound head)

In blender, combine all ingredients except carrots and cabbage. In a large bowl, mix cabbage and carrots, pour dressing over and toss well.

Makes 6 servings.

NOTE: The dressing made for this salad can also be used as a normal green salad dressing or as a marinade for chicken, fish, or vegetables.

If you want more heat, up the cayenne!

Enjoy!

Julie A. Lobdell

JLobdell@DOC.GOV

Fried Sweet Plantains

Recipe by: Big Flavors Of The Hot Sun by Chris Schlesinger

Serving Size: 8

Categories: Appetizers Big Flavors Of The Hot Sun Caribbean Dips

Amount Measure Ingredient -- Preparation Method

4 ripe (yellow black) plantains

1/4 cup vegetable oil

salt and pepper -- to taste

To prepare plantains this way, they have to be dead ripe. If only green ones are available, you should use the the method for Deep-Fried Plantain Rounds. Either way is fine. You will find that this preparation results in plantains that are a bit more floppy than the chips made from the green variety, so I suggest you spoon the dip onto them and eat them with a fork.

Peel plantains and cut on a severe slant into 1/2-inch slices.

In a large saute pan, heat the oil over medium heat until hot but not smoking. Add as many plantain slices as will fit easily in a single layer, and fry until just lightly browned, about 1 minute per side. As they brown, remove them to paper towels to drain, then sprinkle well with salt and pepper. Repeat until all the plantain slices are fried.

Serving Ideas : Serve with Black Bean Dip

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Papas Fritas Con Rajas

(Potatoes Fried With Chile Strips)

Recipe by:

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

8 chiles poblanos -- roasted and peeled

2 tablespoons peanut oil

1 1/2 medium onions -- thinly sliced

1 teaspoon salt

2 pounds red bliss or other waxy potatoes

This is an excellent accompaniment for roasted and broiled meats, especially if you want something more substantial than the rajas alone.

I shall never forget the wonderful smell of the chiles frying as we would walk in very hungry at lunch time. Sometimes our maid Rufina would use strips of the long, thin, dark green chile chilaca, which can bite your stomach as well as your mouth quite fiercely.

Cook the potatoes but be careful not to cook them too much; they should be al dente, or they will disintegrate during the frying.

Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until they are soft.

Add the chile strips, potatoes, and salt to the onions in the pan. Without coverint the pan, fry the potatoes until theyare nicely browned, stirring the mixture from time to time, as the chile and onions are apt to stick to the bottom of the pan.

garhow@hpubmaa.esr.hp.com

Pasta from Hell

Adapted from "Thrill of the Grill"

2 T olive oil

1 yellow onion, diced small

1 red bell pepper, diced small

2 bananas, sliced

1/4 C pineapple juice

juice of 3 oranges

1/4 C chopped cilantro

4 T lime juice

4 T finely chopped habaneros or 6 oz. inner beauty

1/4 C grated Parmesan

2 t unsalted butter

1 lb fettuccine

salt and cracked pepper to taste

In a large saucepan, heat oil and saute onion & red pepper about 4 minutes over medium heat.

Add bananas, pineapple & orange juices. Simmer 5 minutes over medium heat until bananas are soft.

Remove from heat, add lime juice, cillantro, chile peppers & 3 T Parmesan. Mix well

Cook fettuccine until tender, put in a bowl.

Add spice mixture & mix. Season with salt & pepper. Garnish with remaining Parmesan.

kathyt@ISI.EDU

Paula's Pickles

Don't be too 'exacting', make it too your taste.

1/2 gallon jar of hamburger chip pickles

3 1/2 cups sugar

approximately 2-4 ounces of your favorite hot sauce

1-4 cloves of garlic (depending on taste) chopped coarsely

Drain pickles COMPLETELY. Put them back into the jar about 1 inch depth at a time. Layer pickles 1", then 3/4 cup of sugar, 1/2 oz hot sauce, and a few pieces of garlic. Keep layering until all is used. You may really have to pack in the pickles. Each day for 10 days, turn the jar upside down and leave it, then the next day turn it upright and so on for 10 days. Store in the refigerator.

Jena

Jena.Buttimer@es.atl.sita.int (Jena B)

Pebre (Chilean hot sauce)

"Pebre is a popular Chilean hot sauce traditionally served as a meat or chicken accompaniment. It's also delicious atop grilled tomatoes. A lovely bright-green color, pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Although, this recipe calls for only two habaneros, they are not masked by a sugar base, and their zesty heat springs forward alongside the cilantro, parsley and garlic. Warn your guests that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. A judicious spoonful per serving is plenty." - Hot Licks

PEBRE

1 cup olive oil

1/2 cup red wine vinegar

1 cup chopped yellow onion

1/2 cup chopped cilantro (yep, half a cup- BJ)

1/2 cup chopped parsley

4 medium garlic cloves, minced

4 habanero chiles, stemmed

salt and freshly ground black pepper to taste

Combine all ingredients in a blender and puree. To allow flavors to develop, let the sauce stand at room temperature for several hours before serving. Refrigerated, it will keep 1 week. Makes 2 cups.

Enjoy,

Brent Jones

jones@msuacad.morehead-st.edu

Persimmon Habanero Salsa

makes about 1 cup

very ripe kaki persimmon (ie one of the

Asian types, not the American native)

ripe Hab, seeded, deveined and cut up

1 large garlic clove, peeled and cut up

1/4-1/2 Tsp Quatre Epices (French 4-Spice powder)*

Scrape the flesh of the persimmon off the skin and into a food processer; add the Hab, the garlic and the Quatre Epices. Pulse til smooth.

If you cook this, it gets very thick, loses some of the terrific persimmon color and some heat, but it isn't bad sauteed briefly. Store in a closed jar in the fridge.

I had it with boneless pork chops just cooked in a bit of olive oil, but you could add some of the salsa to the chops after they've been browned over high heat; lower the heat and let the chops cook in the salsa for 10-15 min.

* If you can't find Quatre Epices in a specialty food store, you can make your own.In France it's much used in charcouterie, but I like it a lot in prune butter, punkin pie and apple crisp. Larousse Gastronomique gives the following formula, but I think the one I buy here in Phila at Assouline & Ting has less pepper.

Quatre Epices

1 1/8 Cup ground white pepper

1 1/2 Tbs ground or pwodered cloves

3 1/2 Tbs ground ginger

4 Tbs ground nutmeg

Combine the spices really well...you could even use a hand mixer, and store in a closed jar.

Libby

From: Libby Goldstein <libby@igc.apc.org>

Peruvian Chicken (Aji de Gallina)

Recipe by: "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A

Serving Size: 8

Categories: Poultry Peruvian

Amount Measure Ingredient -- Preparation Method

4 pounds chicken

1/2 cup oil

1/2 pound nuts -- such as walnuts,chop

2 teaspoons garlic -- ground

6 chili -- liquidized

4 bread slices

1 can evaporated milk -- large can

4 ounces Parmesan cheese -- grated

1 large onion -- finely chopped

salt and pepper to taste

6 potatoes

olives, hard boiled eggs

boiled rice, enough for 8 servings

Boil chicken in salted water. Bone and break into bite size pieces. In a saucepan, heat oil and fry onion, garlic, and chili peppers. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese, and chopped chicken. 2 or 3 minutes before serving, add evaporated milk. Decorate with halved potatoes, eggs quartered lengthwise, and olives. Serve with boiled rice.

Lesley P. Burnette

llburnet@lesley.b23b.ingr.com

Pfeffernusse

Pfeffernusse is a traditional German Christmas cookie. The Danes and the Swedes also claim this Christmas tradition as their own calling these cookies Pebernodder and Perrarnotter respectively. The name Pfeffernusse, Pebernodder, or Perrarnotter translated into English is Pepper Nuts. These are somewhat different than the ones you can buy in the stores at Christmas time. Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers. (Note: The European/Scandinavian versions of this cookie do NOT call for Scotch Bonnet pepper. That is my contribution.)

You can control the heat to make these milder or hotter as you desire by varying the amount of ground Scotch Bonnet Pepper you use. If you want them really mild, you can leave out the ground Scotch Bonnet altogether or if you like them blazin', try 1-1/2 to 2 teaspoons of ground Scotch Bonnet instead of the 1 teaspoon called for in the recipe.

2 eggs

3/4 cup dark brown sugar, firmly packed

3/4 cup granulated sugar

Grated rind of 1 lemon

2 heaping tablespoons of finely chopped mixed candied fruit

1/4 cup finely chopped almonds

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/4 teaspoon ground cardamom

1/2 teaspoon ground black pepper

1 teaspoon ground Scotch Bonnet pepper

3-1/2 cups (approx) all-purpose flour

1 teaspoon baking soda

Light rum

Confectioners' Sugar

Beat the eggs with both sugars until the mixture is very thick and almost white. Add lemon rind, candied fruit, almonds, baking soda and spices. Mix well. Add flour a little at a time and stir in thoroughly until mixture is very heavy and will form a ball when kneaded in the hand without sticking to the hand. Turn dough out onto a lightly floured board and form into several rolls, approximately 1 inch in diameter. Cut the rolls into 3/4 inch slices. Arrange the slices on a buttered cookie sheet, leaving approximateluy 2 inches between cookies in all directions. Bake in a 300 degree F. oven for approximatley 15 minutes or until the bottom of the cookies brown. Remove cookies from the oven and allow to cool for approximately 5 minutes.

Remove cookies from cookie sheet one at a time and dunk in a bowl of light rum for 3 seconds. Drain each cookie briefly and then coat with confectioners' sugar. Place cookies in single layers on racks or cookie sheets or cardboard covered with aluminum foil and allow cookies to dry for several hours (overnight is best). Carefully remove cookies and place in plastic bags or other airtight containers for storage. These cookies will remain delightful for at least a month if they are stored in airtight containers.

Makes about 4 dozen cookies.

Carl

CarlD95148@aol.com

Pineapple Salsa

Recipe by: rec.food.cooking - Stephanie da Silva

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1/2 medium pineapple -- peel, core, 1/2" dic

reserved pineapple juice

1 small red bell pepper -- 1/2 inch dice

3 medium green onions -- minced

1 serrano chile -- seeded and minced

1 1/2" piece fresh ginger -- peeled and minced

1 tablespoon fresh lime juice

1/8 teaspoon salt

Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least 1 hour at room temperature.

From: rec.food.cooking - arielle@taronga.com (Stephanie da Silva)

Pineapple Salsa

The most popular was from "Salsa, The Salsa Book" by Jaqueline Higuera McMahon, The Olive Press:

2 c Fresh Pineapple, diced

1/2 c Jicama, peeled and diced (about 1/3 jicama)

1/3 red onion diced

1/2 cup red bell pepper, diced

1 serrano or jalapeno - she recommends seeds removed, I did not

2 t fresh ginger, minced

1/4 to 1/2 t dried small chile, crushed

1 T rice vinegar (not seasoned)

Mix together, keeps about 2 days in refrigerator. I found its better the next morning. You can vary the fresh and dried chiles for heat.

[Good with ham, or grilled meats]

Pipian paste (Pumkin Seed Paste)

Something I concocted this weekend. I made monkfish enchiladas with this:

3 pasilla chiles (dry) seeded

4 ancho or mulato chiles (dry) seeded

1 large white onion chopped

1 cup of pumpkin seeds

2 tbs sesame seeds

1/2 tsp cinnamon

1 tbs cumin ground

peanut oil

1 tsp peanut butter

hot chicken stock or beer

Place chiles in a glass bowl. Cover with boiling water for 10-15 minutes to reconstitute. Drain. Puree in blendor or food processor or molcajete. Reserve

Toast pumpkin seeds. Toast sesame seeds. Grind them finely. Add these with other

dry ingredients to chile puree.

Saute onions in peanut oil til nearly caramelized. Add chilepaste & peanut

butter. Saute for 10-15 minutes, adjusting fluid with chicken stock or beer as needed.

Use as an enchilada sauce or use as a base to cook chicken, fish, shrimp, pork,

venison in a guisado.pipian.

"Theodore B. Samsel" <tbsamsel@wrdmail.er.usgs.gov>

Piri-piri

This fiery Portuguese-African condiment came into my kitchen thanks to Chef Emeril Lagasse of Emeril's and NOLA restaurants in New Orleans. He uses it in several of his dishes, but it's very versatile experiment! It's hot, but it kinda creeps up on you. I am now never without a jar of this at hand.

* 1-1/2 cups extra-virgin olive oil

* 4 jalapeno chiles, roughly chopped (stems, seeds and all)

* 2 poblano chiles, roughly chopped (stems, seeds and all)

* 1 tablespoon crushed dried red chile flakes

* 1 teaspoon salt

* 8 turns fresh ground black pepper

* 3 cloves minced garlic

Combine all of the ingredients except the garlic in a small saucepan

and cook over high heat for 4 minutes, stirring frequently (be VERY

careful as you do this). Remove from heat and stir in the garlic. Let

the mixture cool to room temperature, then place in a food processor

and pulse sixteen times.

Pour into a jar and let it sit for one week before using. The piri-piri will keep at room temperature for two months. Use as a marinade, a sizzling sauce, an ingredient in a dish, or in place of regular oil for sauteing...there's lots of room for creativity. Experiment! Be creative!

Buy Chef Emeril's book _Emeril's New New Orleans Cooking_, published by Random House, and see how he uses piri-piri. In fact, you can order it online by telnetting to books.com, so do yourself and your dinner guests a favor and buy it!

Chuck Taggart \/ eamon@netcom.com \/

Piri Piri sauce

Another sauce I got from "The Frugal Gourmet on our Immigrant Ancestors," this time in the Portugese chapter, is the following for Piri Piri. I currently have some of this sitting and "stewing." It smells great! He recommends tiny dried red chiles (like Thai chiles), but I am using half Thai and half dried habs.

Fill a 1 qt. glass canning jar 1/3 full of tiny hot dried red peppers. Add 1/2 cup whiskey and fill jar with a mixture of 1/2 olive oil and 1/2 vegetable oil. Cap the jar and let sit 1 month. Shake now and then during the curing process. You can add more oil as you use up the sauce.

Enjoy!

"James L. Lehmer" <lehmer@netcom.com>

Poblano And Chipotle Potatoes

Recipe by: Food & Wine Magazine Feb. 1995

Serving Size: 6 Preparation Time :0:30

Categories: Garnish (veggies)

Amount Measure Ingredient -- Preparation Method

3 pounds red potatoes -- cut in quarters

1 whole chipotle pepper -- split

2 quarts milk

2 teaspoons salt

1 large poblano chile

6 tablespoons unsalted butter

1)_ split chipolte perre and remove seeds.

2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 teaspoons salt and bring to a boil then lower heat and simmer for 20 minutes.

3)_ Drain, reserving 1-1/2 cups of the milk. Finely chop the chipotle pepper.

4)_ While potaoes are boiling roast poblano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces.

5)_ Using a hand masher or electric mixer on _LOW_ speed mash the pots gradually adding the reserved milk and the butter. When it is to the desire consitancy add the peppers and serve immediately.

gunterman@ccmailpc.ctron.com

Pollo en Mole

This is an attempt at rendering in written form the intuitive and spontaneous techniques of mole preparation demonstrated to me by a wonderful Mexican cook. Lupe confidently constructed this dish as if she'd done it all her life, which she probably has. Some of her techniques seemed a little unusual to me, but I've included them literally with commentary as to how I might do things.

This recipe makes a lot of sauce. Lupe says it's better the next day anyway. I should add that the cooking demonstration was conducted primarily in Spanish, with running translations provided by Lupe's sister and my feeble grasp of the language. I guess that makes it more authentic.

INGREDIENTS

1 large roasting hen

3 onions

1head garlic

2 cubes tomato broth concentrate (Knorr Caldo de Tomate)

2/3 cup sesame seeds

1/2 cup oil

1/2 cup peanuts

1/3 cup pumpkin seeds

4 roma tomatoes, or 3 ordinary tomatoes

3 chiles ancho

4 chiles guajillos

4 chiles negros

4 chiles pasillas

5-15 chiles de arbol (these control the hotness)

2 bananas

1/4 cup raisins

1 stale tortilla

2 slices stale bread

4 cloves

1 tsp cumin seeds

3 bay leaves

1 inch cinnamon stick

1 tsp oregano

2 circles Mexican chocolate (Lupe uses Abuelita brand)

(All ingredient quantities are subject to interpretation.)

PROCEDURE

Wash the chicken, remove the skin, and separate it into serving-sized pieces. Put the chicken in a large stock pot and cover with cold water. Put one onion and half the head of garlic in the pot with the chicken. [Lupe just peeled the onion and put it in whole. She didn't peel the garlic. I think I'd cut the onion into chunks.] Drop the broth concentrate into the water, then put the pot over high heat. When the stock boils, lift off the scum that rises and discard it. Lower the heat, cover the pot, and allow the chicken to cook for about 30 minutes.

Meanwhile, in a small skillet brown the sesame seeds (without oil) over medium high heat. The seeds will pop and make a minor mess; most will stay in the pan. Transfer the seeds to a blender or food processor (or, as Lupe's mother does, crush them on a stone metate). Pour the oil into the pan and allow it to get hot. Wash the chiles and separate the stems. Dry them (well!) and fry each briefly in the oil (this will be a little dangerous, as the moist chiles will splatter a lot). Transfer each chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl. The seeds should be left in the chiles. [I might remove some seeds and toast them separately iin a dry skillet, then grind them up.] Fry the tomatoes in the oil until the skins blacken a little, then transfer them to the blender.

Lift the chicken from the stock and set aside. Strain the stock, and add enough to the blender to enable blending of the chiles, tomatoes, and sesame. Blend all together well, then press the blended product through a sieve. You'll probably have to do this in batches. Discard the seeds and skins that remain behind in the sieve. Transfer the smooth blended chiles to a large pot.

In the skillet, sautee in succession the nuts and seeds, 2 onions [which Lupe didn't chop up; this was a little odd], the remaining garlic (peeled), the two bananas (sliced in half lengthwise but not peeled [!!!]), the raisins, the tortilla, and the bread. The onions and garlic should be lightly browned, as should the nuts. The bananas should be allowed to get soft and translucent (sort-of). The raisins should be allowed to plump and brown slightly; it should take only about a minute. The tortilla and bread should be well browned. Transfer all these ingredients to the blender, along with the herbs and spices. [I think I'd toast and grind the cloves, cumin, and cinnamon separately.] Purree until smooth with some stock, then add to the purreed chiles. Add stock as desired; Lupe added almost all the stock from the first chicken-cooking step through the various blendings.

Put the sauce over medium-high heat, drop in the chocolate, and bring to a boil. Reduce the heat, add the chicken, and let the mixture simmer for about 45 minutes. Serve with rice. Yum.

NOTES: You will end up with a lot of sauce. Use it for all sorts of stuff.

You may find the sauce bitter, depending on the condition of the peppers. A little sugar (be careful!) can balance the taste. A little vinegar, similarly, can be used to intensify the flavor, which can be a little "flat" (though quite rich).

Keep in mind (as I'm sure all you chile heads will :-) that those dried peppers (except the anchos, which are pretty reliable) can vary in hotness. You may end up with something more or less hot than you anticipated. That makes it more fun, I guess.

I've burned up a blender doing this. Use a big one (I've got a VitaMix, which could probably purree a cow; the one I fried was my parents') or a good food processor, or else be careful to process in small batches.

Pork and Tomatillo Chili

This recipe was from the L.A. Times. We rate our recipes A,B or C depending on ease of prep, similarity to others, and quality of the end product. This one rated an A- because it is great, but it does take some work.

1 cup orange juice

1 (12 ounce) bottle dark beer

1 pound tomatillos, husked and quartered

1 cup peanut oil

1 head garlic peeled

2 pounds boneless pork, cut into 1/2 inch cubes

Salt, pepper

2 large onions, thinly sliced

2 pounds Roma tomatoes, chopped

3 jalapeno chiles, diced

1 teaspoon crushed hot red pepper, or to taste

1 bunch cilantro, leaves chopped

1 (1 pound) can black beans with liquid

Cooked rice

1 avocado, peeled and sliced

Cilantro sprigs

Lime Sour Cream

Combine orange juice, beer and tomatillos in large saucepan. Cook over medium heat about 20 minutes.

Heat peanut oil in large skillet. Add garlic cloves and cook 2 minutes. Stir in 1/2 of cubed pork and season to taste with salt and pepper. Brown pork on all sides, remove pork with slotted spoon and add to tomatillos. Cook remaining pork in skillet. Remove pork and garlic and add to tomatillos.

Pour off all but 1/4 cup oil in skillet. Add onions and lightly brown. Add to tomatillo and pork mixture. Mix in tomatoes, jalapenos, crushed red pepper, and cilantro. Cover and cook over low heat 2 hours. (Chili can also be baked in 350-degree oven for 2 hours.) Add beans. Cook uncovered, 1/2 hour more. Adjust seasonings to taste.

Serve over rice, or with warm flour tortillas, garnished with sliced avocado, sprigs of cilantro and Lime Sour Cream. Makes 6 servings.

Lime Sour Cream: 1/2 cup of sour cream mixed with grated zest and juice of 1 lime.

PS:

To all who collected the tomatillo chile recipe:

We made the chile last night and I want to add something to the instructions. Before you add the beans _and_ the liquid, check the chile to see if it needs more liquid. Last night we drained the beans. Another time we made it, it needed the extra liquid. It depends on how juicy your vegies are. Save the liquid and add during the last half hour to correct the texture. I also added more jalapenos and some cayenne to taste.

KGB (Katherine M.Grine Barto)

barto@popmail.ucsd.edu

Pork Tenderloin with Jalapeno Sauce

Place 2 lbs. pork tenderloins in a shallow roasging pan lined w/ heavy duty aluminum foil. Melt 3 Tbs. jalapeno jelly in a small saucepan or the microwave (set _low_ -- jelly burns easily) and brush on pork. Sprinkle with salt and coarsely ground black pepper. Roast at 425 F for 15-20 minutes or until instant meat thermometer indicates internal temp. of 160 F.

Meanwhile, melt another 3 Tbs. of jelly and stir in 1/3 C. sour cream, and heat until blended, stirring regularly.

Remove pork from oven, letting it rest for 5 minutes to "set" the juices. Slice into 3/4-1 inch medallions and serve with the sauce.

This is adapted from M. Cunningham's _The Supper Book_, in which she accurately characterizes the sauce as "a shocking pink." Naturally, the heat will vary depending on the jelly you use; I used a small-batch brand I purchased in North Carolina this summer, so it was quite warm.

"Jack W. McKee" <jmckee@TSO.UC.EDU>

Portuguese Style Chile Sauce

Oddly enough, I was chatting with a Portuguese acquaintance at a barbecue a couple of days ago. He described a sauce he makes using chiles and alcohol, which is roughly as follows:

(To make one jar)

Fill the jar about half full with crushed hot chiles.

(He uses piri-piri, a small thin red very hot chile. I think it's the same as the Brazilian malagueta, for those who may know it.)

Add sufficient alcohol (aguardente, cachaca, grappa, vodka, etc) to cover the chiles and leave for a week.

Add the other ingredients according to taste. He uses something like:

1 fresh not-quite-ripe tomato, chopped.

1 onion, chopped.

1 clove of garlic (or more), chopped.

salt to taste

chopped cuentro (cilantro, coriander) (optional)

John Moore

Posole

Categories: Mexican, Soups, Main dish

Servings: 12

2 lb Pork roast,cut in chunks

1/2 lb Pork rinds (skins)

2 Pork shanks or pigs feet

1 tb Salt

2 c Posole

1 ts Oregano

2 Cloves garlic, mashed

2 tb Chopped onion

4 Red chili pods,remove seeds

Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice.

NOTE: Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.

Originally contributed to Prodigy by Melanie Miguel.

Rain's Posole Con Queso

All the talk of posole inspired me, and while I can certainly take the heat, I sometimes like a dish that's MILD and flavorful. So here's what I made for dinner tonight:

In a well-oiled 9" pan or skillet, mix well:

* 2 C. drained, rinsed white hominy

* enough bottled taco sauce or something similar to coat hominy (4-5

tbsp.)

* 1 c. cooked rice

* I smallish chopped onion

* 4-6 strips crisp bacon, crumbled

* A few chopped MILD green chiles

(Anaheims or thereabouts)

* 4 oz. grated or crumbled sharp white cheddar

* Black pepper to taste

* a couple of tbsp. of the bacon grease, if you're not obsessed with cholesterol--it really improves the taste.

Sprinkle with several tbsp. of water and bake uncovered at 400" for about 25-30 minutes. Enjoy...it's good cold the next morning, too.

rain@hothouse.iglou.com

Posole as a Vegetable

Here's a recipe from 'The Feast of Santa Fe' for posole as a vegetable. He also suggests just combining some good red enchilada sauce and canned, drained hominy, and simmering for 30 min. Another suggestion was to add it to a green chile- potato soup.

Serves 4 as a side dish

2 Tbs vegetable oil

1 small onion, chopped

1 or 2 clove garlic, chopped

1/2 tsp ground cumin

1/4 tsp black pepper

a pinch of oregano

2 Tbs powdered red chile

4 oz green chile, chopped

2 C chicken broth (or use vegetable broth)

1 C tomato puree (about 8 whole canned tomatoes, pureed)

1/4 tsp salt

2 1/2 to 3 C canned hominy, drained; or the equiv. of frozen

posole, precooked (*see note below)

Heat the oil in a 2 qt saucepan; add onion and garlic and cook over low heat covered for about 5 min (just wilt the onion).

Remove cover, increase heat to medium and add the spices and chile. Cook about 1 min, stirring, then add the rest. Bring to a boil, cover and simmer for 30 min. The liquid should be only slightly thick, add water if needed.

* to prepare frozen posole:

add to 2 qt lightly salted, boiling water and boil for 45 min. One cup of frozen posole will make 2-3 cups cooked, drained posole. It can be refrozen at this point.

Mike

Taters and Chiles

Here is a good recipe for potatos and chiles:

I won't give exact measurements because I "cook by the seat of my pants".

Take some potatos, peel them, and slice them very thin - maybe 1/10".

Dice an onion.

Grate some cheese - sharp cheddar - bout a cup or two (I like more)

You'll need your favorite pepper. I use poblano, but remember if you use poblano, new mexes, etc you'll have to roast and peel them first.

These should be diced as well. Will need a few eggs - mixed up a bit, but not whipped.

Some bacon (cooked crisp) or ham is nice too. Will need a bit of oil. Salt and pepper too.

Now do this:

Coat the bottom of a skillet with oil or butter.

Put a layer of taters down on top of the oil. Follow with chiles, onion, and bacon. Salt and Pepper. Lay down another layer of taters, chiles, etc.

Put top on the skillet and turn the heat on LOW - you want to cook the taters slowly to "fork tender.

When taters are done, pour egg mixture over this - in a stream all over it.

When egg has firmed up, sprinkle cheese on top and let it melt good.

Now eat it!

I firmly belive this stuff will cure a hang-over, but have no proof. I guess I'll just have to keep experimenting. BTY, this goes good with V8 juice laced with salt, worchester sauce, and tobasco sauce.

Brent Jones <jones@msuacad.morehead-st.edu>

Potato Soup with Green Chiles

Serves about 4

2-3 Tbs vegetable oil

1 small onion, chopped

1-2 cloves garlic, chopped

1/2 tsp cumin

1/4 tsp black pepper

oregano (just a pinch)

2 medium potatoes, peeled, diced

8 whole roasted, peeled green chiles, chopped (or about 2/3 C, use canned if you must)

5 C chicken broth

Heat oil in 2 qt saucepan, add onion and garlic, cover, cook over low heat until the onion wilts (about 5 min). Turn up the heat to medium, uncover, and add cumin and pepper. When the onion starts to brown (2 min?), add the rest of the ingredients, bring to a boil and simmer for 45 minutes.

Options:

Add some chopped jalapenos with the green chiles for more heat.

Top with chopped cilantro and/or shredded cheese.

Add 1/2 C sour cream and stir well just before serving.

Mike

Michael Bowers

mikeb@radonc.ucdmc.ucdavis.edu

Pozole Jalisco

5 lb Pork meat(combination, tende

Butt and neck bones.

2 tb Salt

Accompaniments:

Salsa picante

Onion-minced

Lettuce, shredded

Lime wedges

Radish, sliced

Oregano

Tortilla, toasted

2 days ahead:

Put 1 pound whole white corn kernels (hominy) to soak in a pot, covered with water, overnight.

NEXT DAY:

Change water and bring to a boil. Place one heaping teaspoon unslaked lime in one cup cold water and add it to the corn through a strainer. Boil the corn 12 minutes. Cover, and let stand 1/2 hour. Wash the corn in water several times, removing the thin sheaths on the kernels as you go. Rinse again. Keep refrigerated.

On day of preparation:

Bring to a boil 5 pounds pork meat (combination pork tenderloin, shoulder, butt and neck bones). Lower to a simmer for one hour. At same time, place the hominy in fresh, cold water about 14 cups-and bring to a brisk boil for about one hour. The kernels should open. After the hour, remove the pork from its pot and cut into serving size pieces. Add the pieces of pork to the hominy(corn). Add 2 Tablespoons salt and alow to cook, uncovered about 4 hours on a slow simmer Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed.

---

Red pozole

6 Garlic cloves, minced

4 Red chiles, dried

Start with the basic Pazole Jalisco recipe and then follow these instructions:

Add to the pozole, at the same time you add the meat, the following: 6 crushed garlic cloves; 4 dried red chiles (of the large variety, such as ancho or guajillo) First lightly char and then soak them in 1 cup hot water. Then remove stems and seeds and puree in blender with the water. Continue cooking as before.

Green pozole(pozole verde)

1 Chicken, small, cut in half

1 lb Tomatillos, fresh

1/3 c Oil

4 Chiles, green

1 Lg Onion

2 Epazote sprigs

2 Hoja santa sprigs

1 1/2 c Pumpkin seeds, hulled, toast

Start with the Basic Pazole Jalisco recipe and follow these instructions:

After the pozole has been cooking for 2 hours, add: 1 small chicken, halved; 1 pound fresh tomatillos, husked, washed, blended, and then briefly fried in 1/3 cup veg. shortening; 4 small green chiles; one large chopped onion; 2 sprigs each epazote and hoja santa; 1 1/2 cups hulled, untoasted pumpkin seeds (you should toast them yourself till they begin to

ACCOMPANIMENTS: avocado & chicharron

Garry Howard - Cambridge, MA - garhow@a4450gh.esr.hp.com

Puppy's Breath Chili Recipe

The following is the recipe for Puppy's Breath Chili, the winner of the 27th annual World's Chili Championship

Recipe is by Cathy Wilkey of Seattle I've reprinted, because recipe appears to show a fine appreciation of different chile flavors in chili.

Reprinted without permission...;)

Use 3 pounds of tri-tip beef or sirloin tip,

cut in small pieces or ground coarse.

2 tsp cooking oil

1 small yellow onion

1 14.5 oz. can beef broth

3.5 tbsp ground cumin

0.5 tsp oregeno

6 cloves garlic, finely chopped

3 tbsp Gebhardt chili powder

1 tbsp New Mexico mild chile powder

5-6 tbsp California chile powder

1 8 oz can tomato sauce

1 dried New Mexico chile, boiled and pureed

3 dried California chiles, boiled and pureed

1 14.5 oz can chicken broth

1 tsp Tabasco pepper sauce

1 tsp brown sugar

1 lime

dash of MSG

Salt to taste

Directions

Brown meat in oil for about 30 min over med heat.

Add onion and enough beef broth to cover meat

Bring to a boil and cook for 15 min

Add 1 tbsp cumin and 0.5 tsp oregeno

Reduce heat to light boil and add 1/2 of the garlic

add half of chili(e) powder and cook for 10 min

Add tomato suace and reconstituted peppers and remaining garlic

add remaining beef stock and chicken stock for desired consistency

cook for 1 hr on med heat, stirring occasionally

add remaining chili(e) powders and cumin

simmer for 25 min on low to med heat, stirring occasionally

turn heat to light boil and add Tabasco sauce, salt, brown sugar and

juice from lime

simmer on med heat

Comments (mine)

-anyone familiar with Gephardt chili powder?

-I would use Anaheims for the "california pepper"

-surely fresh peppers are better than reconstitued!

-why not put a tabasco and a dash of vinegar instead of McIlhenny's sauce?

a754458@snoopy.mc.ti.com (Scott Sehlhorst)

Quelites (Spinach and Pinto Beans)

1 Tbs crushed red New Mexican chile, seeds included

1-1/2 lbs fresh lamb's quarters or spinach

3 Tbs chopped onion

2 Tbs bacon fat or vegetable shortening

1/2 C cooked pinto beans

1 tsp vinegar

Cook the spinach, drain, and chop. Saute the onion in the oil until soft.

Add the other ingredients and continue to saute for 5 to 10 minutes.

Serves: 4 to 6

Quemada Salsa

Recipe by: Houston Chronicle

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1 pound tomatoes -- cored

1 bunch green onions -- trimmed and washed

1/2 bunch fresh cilantro

1 tablespoon vegetable oil

3 serrano chiles -- stemmed

1 tablespoon garlic puree

1 tablespoon lime juice

1 teaspoon salt

1/2 teaspoon freshly ground white pepper

1/2 teaspoon ground oregano

1 cup water

"Quemada" literally means "burnt" -- and that is what is done to the tomatoes and green onions, giving the salsa a smoky flavor and rich color.

Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minutes, or until the peppers are soft. Place the vegetable oil in a saute pan over medium-high heat. Add the serranos and saute until the peppers are soft. Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade. Process until coarsely ground. Remove tomato mixture to mixing bowl and stir until ingredients are evenly distributed. In a separate bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until well- blended. Add garlic mixture to ground vegetables and mix thoroughly.

Makes about 3 cups.

From: walllau@karl.acc.iit.edu (Laura Ann Wallace)

Rajas Con Jitomate (Chile Strips With Tomatoes)

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

Serving Size: 6

Categories: Mexican Vegetables

Amount Measure Ingredient -- Preparation Method

8 chiles poblanos -- roasted and peeled

6 tablespoons peanut oil

1 1/2 medium onions -- thinly sliced

1 teaspoon salt

2 pounds tomatoes -- peel, seed, chop

Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until they are soft.

Add the chile strips, tomatoes and salt to the onions in the pan. Cook uncovered, over a fairly high flame until the vegetables are well seasoned and the liquid has evaporated--about 10 minutes.

This is excellent served like a thick sauce over Torta de Elote. It also makes a very good accompaniment to plain broiled meat, fish, or chicken.

garhow@hpubmaa.esr.hp.com

Rajas De Chile Poblano (Chile Poblano Strips)

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

8 chiles poblanos -- roasted and peeled

6 tablespoons peanut oil

1 1/2 medium onions -- thinly sliced

1/2 teaspoon salt

In the central and northern part of Mexico, where the chile poblano is used a great deal, to ask for rajas most commonly means strips of chile poblano cooked in this way. It makes an excellent accompaniment for broiled meats.

Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until they are soft.

Add the chile strips and salt to the onions in the pan, cover, and cook gently for about 8 minutes.

You can always prepare these ahead of time and they will keep in the refriegerator for several days. They are inclined to get a bit soggy if you freeze them.

garhow@hpubmaa.esr.hp.com

Red Beans and Rice

1 large onion, chopped

2 cans black beans ( I know it says "red" beans, but I prefer black. purists can substitute kidney beans)

2 bay leafs

1/2 cup chopped fresh parsley (do NOT use dried parsley!!!!) tabasco to taste (boy, does that leave an opportunity open!)

Add enough water to make it just a little bit soupy. Simmer for one hour, stirring periodically. Serve over rice.

The original recipe also calls for adding sausage, like a polska kilbasa, not breakfast sausage. I'm vegetarian, so I don't add it.

Snyder_Curtis <CurtisS@MAIL024.USIRVINE.allergan.infonet.com>

Not Yo' Mama's Red Beans and Rice

For the few of us who are very low fat eaters, here's Paul Prudhomme's very low fat recipe for RB&R. Feel free to fire it up as you see fit; the next time I make this I'm going to try some habanero powder from the habs I just got finished drying.

Recipe by: Paul Prudhomme in "Fork in the Road"

Serving Size: 6 Preparation Time :0:10

Amount Measure Ingredient -- Preparation Method

1 pound red kidney beans -- or other red beans

Seasoning Mix:

2 teaspoons salt

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried basil

1 teaspoon garlic powder

1 teaspoon dry mustard

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon dried oregano

1/2 teaspoon cayenne

3 cups chopped onion -- IN ALL

1 cup chopped green bell pepper

1/2 cup chopped celery

8 1/2 cups defatted chicken stock -- IN ALL

2 cups grape juice -- IN ALL

4 cups cooked long-grain white rice

Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; they'll more than double in volume.

Day 2: Combine the seasoning mix ingredients in a small bowl.

Drain the beans and set them aside.

Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes.

Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix. Stir and cook until the vegetables start to turn brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes. Add the REMAINING 1 cup of onions, stir, and cook 5 minutes.

Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix. Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking. Add 1 CUP grape juice and continue to cook for 25 minutes. CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pan frequently. Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes. Serve over the rice.

Per Serving: Calories 409 Protein 17g Fat 3g

Carbohydrates 81g 5% calories from fat

NOTES : Red beans with rice is an old traditional New Orleans Monday supper dish. Monday used to be wash day, and the story goes that the beans could simmer while the laundry was being done. When the wash was finished, so were the beans. In the past, in order to make the beans really good, the cook started off with a lot of oil. While this recipe eliminates the oil, it still is mouth-watering.

MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS

cjackson@mv.us.adobe.com (Curtis Jackson)

Red Chile BBQ Sauce

This is a chile BBQ sauce that has the flavor and aroma of red New Mexican chilis and the slight smokey - hot flavor of chipotles. Honey and malt extract is used for sweet-n-stickyness and cider vinager is used to balance the sweetness.

1bag (2oz) Freida's New Mex dried chiles

1bag (1oz) freida's dried chipotles

10 sun dried tomatoes

3 cloves garlic

1 med onion

0.5 c chives (optional)

2 tsp oregeno

1 bottle of beer. (homebrewed is preferred)

2 tsp salt

1.75c cider vinager or white vinager

0.5c soy sauce

1c honey

1c amber malt x-tract (or pale)

1 tsp Real-lemon lemon juice

Rehydrate all the dried chipotles, tomatoes, and chiles. Discard the seeds. Then add it to all the ingredients above the dotted line. Puree in a blender until the mixture is real smooth. Use some of the water from the rehydration in the blender to do this.

Mix the puree and the remaining ingredients in an adequate pot. Boil for about 5 minutes then reduce heat to a simmer. The sauce is done when it clings nicely to a spoon or spatula without running off. Makes 3-4 10oz bottles. (I use old BBQ bottles) Keep refrigerated.

This sauce tastes great on chicken breast, steak, or any other BBQ food.

**NOTE**

This batch was not hot enough for me. Next time I will add 0.5oz dried

habaneros to beef it up. ENJOY -RM-

MR_SPOCK@delphi.com

New Mexican Pasta Salad w/ Red Chile Pesto

Serves about 4

1 lb fusilli pasta, cooked, rinsed in cold water and drained

Red Chile Pesto

4 large leaves red leaf lettuce

kalamata olives

1 yellow bell pepper, seeded, julienned

Mix the Red Chile Pesto and the cold pasta in a medium bowl.

Serve the salad on top of the lettuce leaf, garnish w/ the pepper and olives.

Red Chile Pesto

Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.

3 clove garlic

1/8 c pine nuts (or substitute almonds)

1/8 c parmesan cheese

1/4 bunch cilantro

1/4 bunch fresh basil

1/8 c red chile powder

1/8 c chile caribe (crushed red chiles)

1 tsp ground cumin

salt to taste

1 c olive oil

Mike

Red Chile Puree

Recipe by: rec.food.cooking - Stephanie da Silva

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

9 dried New Mexico or California chiles

2 cups water

1 small onion -- cut into chunks

2 cloves garlic

Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems and seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles are very soft (about 30 minutes). Remove from heat and let cool slightly.

In a blender or food processor, whirl chile mixture until smooth. Rub puree through a fine strainer and discard residue. Makes about 2 cups. From: rec.food.cooking - arielle@taronga.com (Stephanie da Silva)

Red Chile Sauce

Here's one variation of your basic red chile sauce. You can substitute 1/4 tsp of oregano for the coriander if you wish. Be careful not to scorch the sauce, keep stirring! This sauce will stain most plastic utensils, but they can be cleaned by putting them in a weak bleach/cold water solution overnight.

Red Chile Sauce

1/4 c vegetable oil

1/3 c finely diced onions

2 minced cloves garlic

2 Tbs flour

1/2 cup red chile powder

1/2 tsp ground cumin

1/2 tsp ground coriander

2 c chicken stock, heated

salt to taste

Heat the oil over medium high heat until hot. Add onions and garlic, saute until tender (about 5 minutes). Add flour, wisk briskly for 3 min. Add chile powder, cumin and coriander, continue wisking another 2 minutes. While stirring continously, slowly add the chicken stock. Reduce heat to low if it starts boiling -- you just want it to simmer. Keep stirring for 5 minutes or until it thickens. Add salt (this is essential).

Serve over burritos, enchiladas, eggs, potatoes, etc.

Michael Bowers <bowers@elsie.ucdavis.edu>

Red Curry Cambogee with Meat and Peanuts

Recipe by: Richard Sterling

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

5 cups Red Curry Cambogee

3/4 pound beef -- diced

2 potatoes -- peeled & diced

1/2 cup peanuts -- chopped

2 cups bean sprouts

Heat the curry sauce and add the meat and potatoes. Simmer for 20 to 30 minutes or until the meat and potatoes are done.

Garnish with the peanuts and serve over the bean sprouts.

NOTES : Heat Scale: Medium

Red Curry Cambogee

Recipe by: Richard Sterling

Serving Size: 5

Categories: Cambodian

Amount Measure Ingredient -- Preparation Method

4 red New Mexican chiles, dried -- stemmed & seeded

1 cup water

4 tablespoons paprika

2 tablespoons vegetable oil

4 cups Basic Lemon Grass Curry Sauce

Break the chiles into small pieces. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. Combine the chiles, chile water, and the paprika in a blender to make a paste.

Heat the oil in a wok or skillet, add the chile paste, and stir-fry until it begins to darken. Reduce the heat, if needed, to prevent burning.

Stir enough of the paste into the Basic Lemon Grass Curry Sauce to give it a good red color, and to suit your taste.

Bring to a boil, reduce the heat, and simmer for 5 minutes.

NOTES : The Basic Lemon Grass Curry Sauce (also found in the Chile-Heads archive) must first be prepared for this recipe. Yield: 5 cups. Heat Scale: Medium

SirRedhawk@aol.com

Red Hot Roux

2 flour

2 cups peanut oil

2 or 3 habanero peppers finely minced

Use a 10 inch or larger frying pan (I have a cast iron pan for this) Put the flour into the pan over moderate heat. Stir constantly until the flour gets to be a nice dark brown. This can be a little tricky but the idea is to toast the flour not burn it!

Add the oil and heat, again mixing constantly. Add the peppers. Cook and stir until the mixture forms a paste and the color you wish is acheived. Roux's can vary from a light brown to almost black. I like a reddish color. At this point you may add vegetables etc. if you wish to continue with another recipe or remove the roux from the heat and let cool for latter use. I will sometimes spread the almost cool mixture on wax paper and then freeze portions for use later.

Use roux's as a thickener for sauces or as a base for many Cajin dishes.

As you can see, the idea, IMHO, is to infuse the oil with the flavor and heat of the pepper(s) and then modify the flavor to suit your taste. The easiest and quickest way to do it is to use a non-flavored oil with a high smoking point such as peanut oil, heat it and cook the peppers in it. Amounts of ingredients really don't matter that much as the heat/flavor of the peppers is so variable. Just experiment! Cold infusion also works (just place the peppers etc. into oil and let sit) but takes much longer and IMO, does not yeild as intense a flavor.

Almost any pepper will work - it just depends on what flavor you are looking for - but dried peppers seem to be the easiest to work with. Smoked peppers are great and add a real taste dimension. Other additives such as garlic or rosemary also give wonderful flavors. Combining different types of peppers is also great.

One note of caution: Heating any volume of oil can be extremely dangerous! Be prepared to cover your pot with a lid if it happens to ignite and be very careful not to let the hot oil splash or splatter on you. No kids in the kitchen at this time please. Also be aware that the fumes can get intense. Don't stick your face over the pan.

Oils are a great way to use up and save some of the over-abundance our garden produces and one trick I use is to make up a batch of plain hot oil and then add spices etc.as I use it. Hope somebody finds this useful.

Hazy Hazyone@aol.com

Roasted Red Pepper Soup with Green Chilies and Smoked Chicken

OK, here's the soup I mentioned. It was written for the fatfree mailing list as a VLF (very lowfat) recipe, but I included the original recipe and just added comments on how to make it VLF.

Before someone asks me more questions about the source cookbook ("Hot, Hotter, Hottest"), this is a not-too-thick book that tries to touch equally on Ginger, Mustard, Horseradishes, and Chiles. So unless you're very enamored of all of the above, I wouldn't suggest this for a primarily chile-head.

Please note that the amount of and presence of chicken in this recipe is completely up to you. If you don't use the chicken you might want to try some kind of smoke flavoring or some such, or better yet put chipotles in the soup instead of (or in addition to) chiles or pasillas and cut back the heat (or not ;-)

Don't be intimidated by the length of the recipe. Once you have roasted peppers prepared (which you can buy in the jar/can) and have relatively lowfat (for chicken) smoked chicken (took me all of 25 minutes), this recipe is quite simple and relatively quick; about an hour.

The hardest part about this was roasting all those peppers, waiting for them to cool, and peeling/cleaning them. And since we were roasting another 5 large bell peppers for another recipe, well, I'm just glad Dorothy (my wife) is willing to prep and clean if I cook!

from "Hot, Hotter, Hottest"

Sweet, mild red bell peppers combined with fiery dried chilies for the base of this beautiful red soup. The smokey taste of both the roasted peppers and the chicken make for a flavorful and unusual cold-weather dish. If you prefer a milder soup, reduce the amount of cayenne or small red chilies to 1.5 tablespoons. Serve warm tortillas or tortilla chips and a green salad alongside.

Makes 6 to 8 servings. Hottest: rated 10 [out of 10]

1 large onion, coarsely chopped

3 cloves garlic, minced

3 tablespoons ground cayenne pepper or small red chilies [we used 1 T cayenne powder , 1.5 T arbol powder, and two minced chipotles]

1.5 tablespoons ground coriander

1 teaspoon each ground mace, cloves, and cumin [didn't have mace; so omitted it]

3 tablespoons olive oil [omitted]

3 tablespoons unsalted butter [omitted]

2 quarts light chicken stock [used veggie broth]

4 large roasted red bell peppers, peeled, seeded, and coarsely chopped

3 roasted California or other long green chilies, seeded, stemmed, and sliced into thin strips

[used 3 pasillas; just roasted and threw them in with bell peppers instead of following the directions below]

1 cup cubed or shredded smoked chicken or turkey meat [didn't have time to smoke chicken, so I cooked boneless skinless breasts on low heat in a covered grill with lots of mesquite until it browned and crisped well on both sides (about 25 minutes); probably used more like 2-3 cups chicken once loosely shredded]

Salt and pepper, to taste

[probably 2 teaspoons salt and 1.5 teaspoons black pepper for us]

1/2 cup creme fraiche, for garnish [didn't bother]

In a large soup pot, cook the onion, garlic, and spices in the olive oil and butter [used veggie stock] over moderate heat [high heat] for 10 minutes, stirring frequently. Add the chicken stock and red peppers* and bring to a boil over high heat. Boil for 5 minutes, stirring frequently. Reduce the heat to moderate and cook for 15 minutes.

* [NOTE: As noted above, I roasted the bell peppers and pasillas together, and preserved all of the juice. When the recipe said to add the bell peppers, I added both types of peppers plus the considerable amount of juice from roasting the peppers.]

Cool the soup mixture to room temperature. Puree in a blender until smooth**. Strain it through a fine wire mesh, and return it to the saucepan.

** [NOTE: I could not fit this amount of stuff into either my blender or my food processor, so I strained it *before* I pureed it so I'd only have to puree the solids. After I pureed them, I didn't bother to strain the results. If a smooth strained soup is a priority for you, you should strain it back into the pot.]

Bring the soup to a boil over high heat. Cook for 15 minutes over high heat, stirring frequently. Add all but a few strips of the roasted green chilies (chop the remaining chilies for garnish) [I'd already added mine long ago] and the chicken. Reduce heat to moderate and cook for 15 minutes. Season the soup with salt and pepper, and serve with a drizzle of creme fraiche and the chopped bits of the remaining green chilies.

The last time I made this I changed some things even more.

To wit:

1) Adding 5 fresh Anaheims with the roasted red peppers

2) Added two minced chipotles (and less chicken)

This last one was the most successful of all -- it had a *nice* burn to it without being painful, and had a nice smokey flavor.

We always serve it over a large mound of Thai jasmine rice. It is also an excellent cold summertime soup or rice flavoring. I flavor rice with it and bring it to work for lunch. It keeps approximately forever in the fridge (or so I've been told).

Enjoy!

Curtis Jackson cjackson@mv.us.adobe.com (preferred) or dod721@aol.com

New Mexican Red Pepper Paste

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This paste, created by Chef Jon Jividen, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.

4 dried ancho chili peppers, stems, veins, and seeds removed

2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds removed

2 canned chipotle chile peppers (or reconstituted dried chipotles)

l/2 cup chopped onion

4 garlic cloves

2 teaspoons ground cumin

2 tablespoon dried oregano (preferably Mexican)

1 teaspoon kosher salt

Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water. Combine the chilies. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

Yield: 2 to 3 cups

Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight)

NOTE: I often leave the seeds in the chiles.

Rice and Peas

Recipe by: Chile Pepper Magazing - Feb 93

Serving Size: 6

Categories: Jamaican Rice, Caribbean

Amount Measure Ingredient -- Preparation Method

1 can pigeon peas

1 each Habanero chile -- chopped

2 cloves garlic -- minced

1 each medium onions -- chopped

2 tablespoons vegetable oil

2 cups rice

1 cup coconut milk

2 each green onions -- chopped

In place of canned pigeon peas substitute 1 cup dried pigeon peas or 1 cup dried kidney beans. Remove stems and seeds from chiles. Substitute 2 jalapeno chiles.

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If hey aren ot available in your area, black-eyed peas or kidney beans can be substituted.

Cover the dried peas with water and cook until tender. Drain and reserve the liquid. If using canned peas, drain and reserve the liquid.

Saute the chile, garlic, and onion in the oil until softened. Add the rice, and continue to saute until the rice turns opaque and white.

Stir the peas in with the rice.

Combine the coconut mile with 3 cups of the bean liquid. Add water, if necessary, to make 4 cups of liquid. Bring to a boil and add the rice.

Bring the liquid back to a boil and immediately reduce the heat to simmer. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.

Stir in the green onions and serve.

NOTES : Heat Scale: Hot

Formatted for you by Garry Howard - Cambridge, MA

garhow@hpubmaa.esr.hp.com

Rich Chili

I don't use beef chunks but coarsely ground beef (like chopped burger meat....your butcher at your local grocery store will usually grind it special for you......what I usually do is catch the sales on top or bottom round and have them grind a roast...or when if he has meat that has hung for a bit he will give it to me cheaper (shame people don't think that older beef is like butter if it is a tad aged :>) just make sure it is very lean as this cuts down on the fat in the meal)

1/2 - 1 pound coarsely ground very lean beef (depending how much meat you like in your chili)

2 large onions chopped coarsely

1 or 2 bay leaves

herbs (whatever you like.... I use a touch of basil, margoram and rosemary) several (to taste) cloves of garlic smashed with the side of a knife

2 large cans crushed tomatoes

2 Herb-Ox Beef cubes

1 large (2 pound) can pork and beans (no special brand- store brand is fine)

1 large (2 pound) can red kidney beans (again store brand is ok)

salt and pepper to taste

chili powder or crushed chiles to taste (use just commercial

chili powder if that's all you have...I have and it is still good)

Brown meat, onions and garlic slightly in bottom of a large pot (a soup pot (16 qt or better) is good as it allows you to simmer the chili for a while to develop the taste).

Add bay leaves, herbs, Chili powder, beef cubes and tomatoes.

Simmer 5 - 10 min. Add beans with the juice they are packed in.

Simmer 20 - 30 min, then add chiles and adjust seasoning.

Simmer at least 30 min more and taste. You can serve it now or let sit on VERY low heat up to 30 min more. Tastes great the first day and if there is any left it is still good the next day. I usually make 5 gallons and freeze it in quart containers. :) have fun and make changes....only you know what warms your tummy

Ring-of-fire dip

10-15 small red chillis (the hottest ones you can get, I'm not 100% sure what variety we get here in Australia)

1 large onion

2 receipe tubs of tomato paste (or a tin (475ml) of tomato puree)

2 tsp coarse ground black peppercorns

1/2 a green capsicum

Fry the onion in olive oil (or canola), chop finely (but not too fine) the chillis add the chilli, tomato paste and one tub of water (omit water if using puree) add the capsicum and pepper, simmer for ~20 mins, until thick. Serve _hot_ with plain corn chips

Carl carl@oversteer.library.uwa.edu.au

Ringwarmer Nuts

1 or 2 teaspoons good cooking oil or clarified butter.

4 oz. cashew nuts or peanuts.

1 or 2 crushed cloves of garlic.

1 teaspoon of salt.

1 or 2 teaspoons of chile powder.

Heat the oil or butter in a big frying pan. Stir in the nuts, keep stirring to prevent burning until the nuts are golden. Take from the pan and drain on some kitchen towel, while still warm put into a screw top jar and put in the other ingredients and shake until the nuts are fully covered with the mixture. The above recipe is a good basis and other stuff can be added to taste. Best eaten the next day.

Peter Giblin ......peter@paddy.demon.co.uk .........

Roasted Habanero Salsa from Hell

from "Salsas, Sambals, Chutneys & Chowchows" by Chris Schlesinger & John Willoughby

1 Tbsp + 1/4 Cup virgin olive oil

1 tsp minced garlic

6 ripe plum tomatoes, halved

salt & freshly cracked pepper to taste

10 habaneros, stems removed

1/4 Cup lime juice

1/4 Cup cilantro

Combine 1 Tbsp. oil & garlic. Rub tomato halves with mixture. Sprinkle with salt & pepper. Roast in 500F oven until seriously colored, about 15-20 minutes. Allow to cool. Dice.

Grill habaneros over medium hot fire until slightly colored, 2-3 minutes. Remove from fire and mince.

Combine tomatoes, peppers, 1/4 Cup oil, lime juice & cilantro. Mix well.

Cover & refrigerate. Keeps 5-6 days.

From: jimm@hi.com (Jim McGrath) This is Jim's cute Hitachi email address.

Oven-Roasted Potatoes with Rosemary and Chile

This recipe is from Chile Pepper Magazine

1/4 cup extra-virgin olive oil (or substitute a chile oil)

4 tablespoons chopped fresh rosemary or 2 teaspoons dried

2 pounds potatoes, pealed and quartered

2 teaspoons ground chile piquin

Preheat the oven to 350 degrees. Heat the olive oil, add the rosemary and saute for a minute. Pour over the potatoes and toss to coat. Place the potatoes in a roasting pan, sprinkel the chile over the potatoes and bake for 35 to 40 minutes or until crispy on the outside and soft on the inside.

I do something similar, except I use cilantro instead of rosemary.

Brent jones@msuacad.morehead-st.edu

Rotel Salsa

Recipe By: Back of Rotel Can

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1 can Rotel Diced Tomatoes and Chiles

1 large tomato

2 Green Onions

1/2 Lime -- (its juice!)

1 clove Garlic

1 teaspoon salt

Basically, just cut/dice everything up very well and mix together, put it in the fridge a while to get the flavor throughout. (You better make a double at least!!! It's really addictive)!

From: rec.food.cooking - v932514@vms.ucc.okstate.edu

Salmon w/ Cumin-Coriander Crema & Chipotle Salsa

Last week I bought a new cookbook published by Cafe Pasqual's restaurant in Santa Fe, NM. This is one of my favorite restaurants in the world and I have had many memorable meals there so when I saw the cookbook I had to have it. I made this dish Sunday night and it was great so I thought I would share it. I will post other recipes as I test them. It's a dirty job but someone has to do it!!!

Title: Pan-Seared Salmon with Cumin-Coriander Crema & Chipotle Salsa

Categories: Mexican, Southwest

Servings: 6

----------------------------------Salmon-----------------------------------

6 8 oz salmon fillets -skin intact

1 c fresh oregano leaves -stemmed & finely minced

1 c fresh basil leaves -stemmed & finely minced

1 c fresh parsley leaves -stemmed & finely minced

1/2 c olive oil

-----------------------Cumin-Coriander crema-------------------------------

1 1/2 T Cumin seed

1 T Coriander seed

1 c Plain yogurt

2 T Heavy cream

1/2 bunch fresh cilantro -stemmed and chopped

2 cloves garlic

juice of 1 lemon

-----------------------------Chipotle Salsa--------------------------------

1 egg

1 t ground red chile -preferably Chimayo

1 chipotle chile in adobo

juice of 1/2 lemon

1 clove garlic

1 1/4 c olive oil

From: Cafe Pasqual's Cookbook by Katharine Kagel - ISBN 0-8118-0293-0 Cafe Pasqual's is a popular restaurant in Santa Fe, NM

Chef Jason Aufrichtig created this light treatment for rich salmon. When purchasing the salmon, ask for fillets not steaks. The chipotle chile in adobo that is called for in the salsa is a canned product, sold at Latino groceries. The chiles keep for weeks in the refrigerator if they are first transferred to a nonreactive container. They are packed in a red chile sauce, to which vinegar has been added, and are very piquant. There is no substitution for the zippy taste they add to sauces and fillings.

Rinse and dry each salmon fillet. It is not necessary to remove the skin from the fillets. Check for pinbones by running your fingertips over the flesh side of the fillet. Use pliers or tweezers to remove any bones.

In a small bowl stir together the oregano, basil, and parsley. Pat the herbs onto the flesh side of each fillet, covering well. Refrigerate until ready to cook.

To prepare the crema, combine the cumin and coriander seeds in a small, dry saute pan over medium heat. Roast the seeds, shaking the pan frequently, until the aromas are released, about 2 minutes. Remove from the heat and let cool. Place the spices in a spice mill or coffee grinder and grind to pulverize the seeds. Alternatively, pulverize in a mortar using a pestle.

In a small bowl, combine the ground seeds with all the remaining crema ingredients. Let sit for 30 minutes so the flavors can develop and blend. Pour through a fine-mesh strainer into a bowl to remove the cilantro leaves. You will have about 1 cup. (The crema will keep for up to 1 week in the refrigerator.)

To prepare the salsa, place all the ingredients, except the olive oil, in a food processor fitted with the metal blade or in a blender. Blend thoroughly. With the motor running, slowly pour in the olive oil in a thin, steady stream, continuing to process until a mayonnaiselike sauce is achieved. Transfer to a bowl, cover, and refrigerate until serving. You will have about 1 1/4 cups. (The salsa will keep for up to 2 days in the refrigerator.)

About 15 minutes before serving, place a saute' pan large enough to hold the salmon, with room to spare, over medium heat. Add the olive oil. When the oil is just smoking, put the fillets in the pan, herb sides down. Cook 4 to 5 minutes, then turn and cook on the second side until done, 4 to 5 minutes longer. Cooking times vary according to taste and the thickness of the fillet. At Cafe Pasqual's fish is considered done when the middle is still moist and a bit darker than the surrounding light pink flesh.

To serve, spoon the crema onto individual plates, dividing it equally among them. Place 1 salmon fillet on each plate, herbed sides up, to cover half the crema. Drizzle the salsa decoratively onto the fillet and then onto the visible half of the crema.

Garry Howard garhow@hpubmaa.esr.hp.com

Salmon with Citrus Habanero Salsa

Here's a recipe from the "Totally Chile Pepper Cookbook". I haven't tried it yet, but it sounds good.

4 tomatoes, roughly chopped

4 tomatillos, husked and chopped

1/2 onion, peeled and roughly chopped

1 to 2 habaneros, seeded and chopped

1 Tbs olive oil

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp cinnamon

juice of 3 oranges

4 (6 oz.) salmon filets

4 Tbs butter

Combine first 4 ingredients in blender and puree until smooth.

Heat oil in medium saucepan over high heat. Pour in puree, salt, cumin. and cinnamon, and boil about 7 minutes. Skim and discard foam from top.

Pour in orange juice, reduce heat, stir, and cook 1 minute longer.

Strain, if desired, return to pan and beat in 2 Tbs butter until smooth (butter can be ommitted).

Season fish all over with salt and pepper. Melt 2 Tbs butter in skillet over high heat. Sear fish 2 minutes per side, then reduce heat and cook 2 minutes more per side. Serve topped with sauce.

Phyllis

phyllisg@koko.csustan.edu

Salpicón

2 habanero chiles, seeded and diced (or use 2 jalapeno or 3 serrano)

1 large red onion, diced

8-10 radishes, sliced thickly

3 Tbs bitter orange juice* or fresh lime juice

3 Tbs chopped cilantro

Combine everything except for the cilantro and let blend for 1 hour. Mix with cilantro before serving.

* a substitute for bitter orange juice is 1/2 cup fresh grapefruit juice mixed with 1/4 cup fresh orange juice and 3 Tbs fresh lime juice. Let stand 2 hours before using.

Salsa Ahogada

Recipe by: Mark Preston

Serving Size: 1

Categories: Extremely Hot Mexican Sauces & Salsas

Amount Measure Ingredient -- Preparation Method

-------- ----------- --------------------------------

1 cup piquin chiles -- stems removed

2 cups apple cider vinegar

2 cloves garlic

1/4 cup olive oil

1 teaspoon dried oregano

Steep the chiles in the vinegar until soft, add the remaining ingredients, and place in a blender or a food processor. Blend until smooth.

Let stand several hours to allow the flavors to meld. This sauce will keep for a long time in the refrigerator, as the vinegar acts as a preservative.

Wear rubber gloves when making this recipe!

Salsa Campechana (Campeche-Style Sauce)

Recipe by: rec.food.cooking - Lynn Johnson

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1 cup parsley -- chopped very fine

6 cloves garlic -- broiled and chopped

1/2 teaspoon pepper

2 tablespoons vinegar

1 large onion -- chopped fine

1/2 cup olive oil

1 tablespoon butter

1 sweet pepper -- seed & chop very fin

Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive oil until transparent. Add parsely and simmer for ten minutes. Add butter remove from fire when melted and add sweet pepper. serve with cooked fish or cold meats. Yield 6 servings.

From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson)

Salsa de Chile Cascabel

From "The Cuisines of Mexico" by Diana Kennedy p. 303

10 Chiles Cascabel

2 medium tomatoes (about 3/4 pound)

3 peeled garlic cloves

1/2 tsp salt

2/3 cup water (or more)

Toast the chiles in a skillet (or on a comal, preferably); do not burn them! When done, allow them to cool. Open them, remove the veins and seeds. Discard the veins. Toast the seeds in the skillet (in a well)ventilated area!). Broil the tomato (about 7 to 10 minutes over a flame or broiler element, turn it and go about 7 to 10 minutes more; the skin should be blistered and toasted with some black spots. I do mine in a tray under an electric toaster oven set on broil. The tomato will begin to ooze juice as it broils ) the tray saves this and protects from making a mess). Grind all (tomato, skin, garlic, toasted chile, seeds ) the ingredients in a blender. The sauce is supposed to have some texture, and have a loose consistency, so use the water rather than overblend.

Cascabel chiles are small (ca. 30 mm long x 17 mm dia.), cone*shaped chiles that ripen yellow and then to a red color. When dry, the seeds rattle like a Christmas bell. The recipe assumes you have dried chiles. I had to dry mine fresh off the plant in a food drier before undertaking the recipe the first time.

George Nelson <70431.3065@compuserve.com>

Salsa Cruda (Raw Tomato Sauce)

Recipe by: rec.food.cooking - Lynn Johnson

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

4 tomatoes -- chopped

2 green onions -- chopped

1/4 cup onion -- chopped

2 jalapeno chiles

2 anaheim chiles

1 tablespoon olive oil

splash tabasco sauce

1 tablespoon lemon juice

3 tablespoons fresh cilantro leaves

salt and pepper -- to taste

From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson)

Salsa Del Sol

Recipe by: July 1993 issue of Bon Appetit

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1 8-oz onion -- cut into 8 wedges

2 tablespoons olive oil

1 teaspoon sugar

2 cups tomatoes -- chopped & seeded

1/3 cup pitted green olives -- chopped

1/3 cup pitted Greek olives -- chopped

3 tablespoons fresh basil -- chopped

1 tablespoon capers -- drained

2 teaspoons red wine vinegar

1 teaspoon anchovy paste

Preheat oven to 450 degrees. Place onion wedges on baking sheets, brushed with olive oil and sprinkled with sugar. Season with salt and pepper. Roast until golden brown, turning occasionally, about 30 min. Combine all remaining ingredients in large bowl. Chope roasted onion and remaining 1 tablespoon olive oil into tomato mixture. Season with salt and pepper. Makes 3 cups

rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca

Salsa Escabeche Para Carne (Pickled Sauce for Meats)

Recipe by: rec.food.cooking - Lynn Johnson

Serving Size: 8

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

4 dried chiles

1 clove garlic

1/4 teaspoon cumin

1/2 cup vinegar

1 teaspoon salt -- or less

1 bay leaf

1/4 teaspoon thyme

1 onion -- chopped fine

1 cup zucchini -- cooked and diced

1/2 cup peas -- cooked

1/2 pound potatoes -- cook, peel, dice

2 tablespoons olive oil

1/2 package cream cheese

Remove seeds from chiles and soak overnight. Drain and grind with garlic and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mixture to stand one day or longer. When the sauce is to be served with any meat, add the olive oil. Garnish with very thin slices of cream cheese. The sauce will keep if stored in refrig.

Yield 8-10 servings.

From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson)

Salsa Fresca

Recipe by: rec.food.cooking - knabe@ecrc.de (Fritz Knabe)

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

2 pounds ripe Italian plum tomatoes -- seed, juice, dice

3 large fresh jalapenos -- stemmed

1/3 cup onion -- finely chopped

1/2 cup tomato juice

Juice of 1 lime -- about 3 tblsp

1/2 teaspoon salt

1 cup cilantro leaves

In a food processor fitted with a metal blade, combine half the tomatoes, the jalapenos, half the onion, the tomato juice, the lime juice, and salt. Process until smooth and transfer the puree to a bowl. Stir in remaining tomato and onion. Finely chop the cilantro leaves, stir them into the salsa. Let stand at room temperature for 30 minutes before using.

Tips: Don't puree the cilantro (this will make the salsa brown), and don't make more than 3 to 4 hours in advance, since the freshness is a big part of the taste.

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com or garhow@aol.com

Salsa Fresca 1

Recipe by: rec.food.cooking - Stephanie da Silva

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

2 cloves garlic

1/2 medium onion -- quartered

2 jalapenos -- stemmed and seeded

1 pound firm ripe tomatoes -- seeded and coarsely

2 tablespoons salad oil

juice of 1 lime

salt and pepper -- optional

Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime juice. Season to taste with salt and pepper, if deseired. You can make this in a food processor, for a moister (less chunky) texture.

From: arielle@taronga.com (Stephanie da Silva)

Salsa Fresca

Here's my salsa recipe. Amounts always vary, so just use as a guideline.

Approximately equal portions of tomatoes, onions and anaheim chiles, all roasted, peeled and diced. (Go heavy on the tomato if anything.)

For proportions, let's assume you have 4 cups of the preceeding. To it, add:

1-2 cloves garlic, finely diced (and roasted if desired)

2 tbsp. cilantro (more if you eat the salsa with red meat)

1 tbsp. lime juice (or the juice and pulp of 1/2 of a lime)

1/8 to 1/4 tsp. cumin, depending on the fullness of the tomatoes' flavor

1 jalapeno (for my wife, more for me), finely diced

salt to taste

Salsa Frita (Fried Sauce)

Recipe by: rec.food.cooking - Lynn Johnson

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

2 medium tomatoes -- peeled

1 small onion

1 clove garlic

1 canned chili serrano

1 teaspoon salt -- or less

2 tablespoons olive oil

Grind veggies together, add salt and fry in olive oil over low flame about five minutes. Serve hot, yield 8 servings.

From: lynn@engineering.ucsb.edu (Lynn Johnson)

Salsa de Jitomate y Queso (Tomato And Cheese Sauce)

Recipe by: rec.food.cooking - Lynn Johnson

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

2 large tomatoes

4 small green chiles

2 tblsp fat

3 ounces cream cheese -- sliced

Heat tomatoes in water to cover and drain. Peel and grind with chiles. Add fat and cheese and the water in which the tomatoes were cooked. Simmer for three or four minutes. Yield 6 servings.

From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson)

Salsa Roja

Recipe by: rec.food.cooking - Scott Fisher

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

3 dried New Mexico chiles *

3 dried serrano chiles **

3 cloves garlic -- separated & skins le

Boiling water

Salt to taste

* pasilla, guajillo, or ancho chiles

** or chile arbol, or Thai bird chiles

Heat a large flat griddle or skillet over high heat. Place the chiles on the dry skillet, along with the garlic. Check them every few minutes, looking for brown spots as they toast on the dry griddle; turn both the chiles and the garlic cloves, keeping an eye on the color and more importantly on the aroma. When the scent changes and takes on a toasty, rich character, they're done. Remove them from heat and let them cool for a few seconds.

When cool enough to handle (the peppers cool more quickly than the garlic, which in turn takes longer to cook), pull out the stems, veins, seeds and placentas from the chiles. Tear the skins into medium-sized chunks and place them in a small bowl. Pour boiling water over them just to cover, then place a smaller bowl or saucer over the peppers to keep them immersed in the water. Set your timer for at least 30 minutes before continuing. After the peppers have had time to soak well, pour the peppers and water into a blender. Peel the skins off the garlic cloves (which should smell sweet, smoky and wonderful in their own right) and drop them into the blender as well. Puree thoroughly. The sauce will be chunky; if appearance is important, you can strain it through a wire strainer to get the larger pieces of the skin out of the mixture. (I begrudge the amount of sauce that clings to the mesh myself...) Taste it; add salt and serve immediately.

From: megatest!sfisher@uu2.psi.com (Scott Fisher)

Salsa Roja (Fields of Greens)

Recipe by: Annie Somerville in "Fields of Greens"

Serving Size: 4 Preparation Time :0:20

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium yellow onion -- chopped, about 1 cup

1 teaspoon cumin seed -- toasted and ground

salt -- to taste

5 cloves fresh garlic -- finely chopped

1 1/2 pounds fresh tomatoes, peeled, seeded, chopped -- about 2 cups

-or-

16 ounces canned tomatoes, liquid reserved -- chopped

1 tablespoon Ancho Chile Puree

1/2 teaspoon Chipotle Puree -- or more to taste

Get a medium-sized nonstick saucepan very hot over high heat. Add the onions and cook without stirring for 30 seconds. Reduce heat to medium and add the cumin, 1/2 teaspoon salt, and 1/4 cup water and mix well. Continue to saute over medium heat until the onion begins to release its juices, about 4 minutes; add the garlic and saute until the onion is soft, about 5 more minutes.

Add the tomatoes (including reserved liquid if using canned), the

Ancho Chile Puree, 1/2 teaspoon Chipotle Puree, and simmer over medium- low heat for 30 minutes. Add salt and Chipotle Puree to taste.

Tip: If the sauce is acidic, add a little sugar to balance the flavors.

Variations:

To add another level of warmth to the flavor, cook the sauce with a 2- inch length of cinnamon stick or add 1/4 teaspoon freshly ground cinnamon to the onion along with the cumin.

Add half a head of roasted garlic to the sauce. Roast the garlic and peel when cool; chop or puree with a little of the tomato, then add to the sauce along with the tomatoes.

NOTES : (adapted by Curtis Jackson)

Annie Somerville sez: "We serve this spicy, satisfying sauce throughout the year. In summer fresh sweet tomatoes make up its base and require minimal seasoning. In the winter months even the best of canned tomatoes tend to be acidic. Here they're balanced with the earthy flavor of toasted cumin and the smoky heat of pureed chipotle and ancho chiles. The sauce is delicious baked with polenta and summer vegetables for a southwestern gratin, with enchiladas, or spread over a pizza. Make it ahead of time and store in the freezer."

Curtis sez: "With a total of 1 heaping teaspoon of Chipotle Puree, this makes a pizza sauce that is so wonderful (if used sparingly) it is worth the effort!"

MAKES ABOUT 2 CUPS

Salsa de Tomate Verde (Cruda)

Yields 1 Cup

1/2 Lb Tomatillos 1/3 Cup Water, Cold

1 Clove Garlic, Peeled 2 Tbls White Onion, Chopped

4 Chiles Serranos, chopped 2 Tbls Coriander, Chopped

Salt

Remove the paper husks from the tomatillos.

Rinse thoroughly.

Chop coarsely.

Add the tomatillos to the blender along with the garlic, chiles, salt and water.

Pulse until the ingredients are chopped finely but not blended. Stir in the onion and coriander. Serve slightly warmed.

Not that this is the only way to make a Salsa Verde, one based on solely on Anaheim or Serrano chiles is every bit as good. Each has its virtues and adherents. The tomatillos add an interesting difference to the flavor of a fine salsa.

Joel Joel.Ehrlich@salata.com (Joel Ehrlich)

Salsa verde:

1/2 lb tomatillos (ground cherries to some) chicken stock

3-8 serranos

1/2 c chopped white onion

3 clove garlic minced finely

cilantro

Husk, rinse & quarter tomatillos. Put in saucepan with stock to barely cover. Simmer till tender. On a comal or a charcoal fire, (a propane torch works fine) sear the serranos til lightly charred. Allow to cool. Chop coarsely. Place all other ingredients in a blendor (not soulful) or a large molcajete. Grind or puree moderately.

Serve with fajitas......Y fresh hot tortillas de harina.

(note) this is a good sauce to use to make enchiladas verdes or green chilaquiles.

Muy sabroso......

From: tbsamsel@dg11svarmd.er.usgs.GOV (Theodore B. Samsel)

Salsa Verde M5

6-10 tomatillos (depending on size); about 12 oz worth

2-4 serranos & 1-2 jalapenos, or all serranos (to taste)

1/3 cup finely chopped onion

1 clove garlic, finely chopped

1/4 tsp ground cumin

1 tbsp fresh cilantro leaves (cut up or not)

1 tbsp vinegar (optional)

1 tbsp peanut oil

pinch salt

Peel and rinse the tomatillos, being careful for little worms and things. Heat the comal and roll the tomatillos on the surface until there are significant browned patches on all of them. Similarly treat the peppers. Purree the tomatillos and peppers (or if you must, mash them on a molcajete) and force through a seive to remove bits of skin and seeds. (Tomatillo seeds will wind up jumping everywhere.)

Heat the oil in a small skillet and sautee the onion until transparent (about 5 minutes at pretty high heat). Add the garlic and stir quickly; allow neither the garlic nor the onion to brown. Add the cumin and the purree and stir quickly. Reduce heat slightly and allow to reduce until somewhat less watery. Taste and season, adding the vinegar if the tomatillos didn't add enough bite (be careful with the vinegar). Remove from heat and stir in cilantro leaves.

This sauce is a nice accompaniment to grilled pork or chicken. It can be combined in trendy ways with a rich red/brown sauce made from dried peppers.

From: m5@vail.tivoli.com (Mike McNally)

Salsa Xcatic

Recipe by: Chile Pepper Magazine - Oct. 1992

Serving Size: 1

Categories: Chile Pepper Magazine Mexican

Amount Measure Ingredient -- Preparation Method

9 xcatic chiles * -- finely chopped

1 medium white onions -- finely chopped

1/4 cup vegetable oil

1/2 teaspoon salt

2 tablespoons white vinegar

freshly ground black pepper -- to taste

* or substitute yellow wax hot or guero chiles.

Yucatan is identified with its native fiery chile, the Habanero, and the lesser known chile xcatic, (pronounced sch-KA-tik). Similar to a chile guero, it is pale green, much hotter, and resembles the New Mexican chile in shape and size.

Saute the chiles and onion in the oil for 20 minutes at low heat. Place in a blender with the remaining ingredients and puree until smooth.

Serve over grilled meats, poultry, or seafood.

NOTES : Yield: 1 cup Heat Scale: Hot

MasterCook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Sangrita

2 lbs tomatoes, peeled and seeded

juice of 3 oranges

juice of 2 limes

1 small white onion, chopped

salt

4 to 6 small green chiles, seeded and chopped

tequila

Place all ingredients, except tequila, in blender and blend until smooth (a small quantity at a time if necesary). Chill well. Pour into small glasses and sip alternately with a small glass of tequila. If you prefer, the tequila may be poured into the sangrita.

Here's another one, (from Cooking Mexican, by Better Homes and Gardens,

SANGRITA

6 medium tomatoes (2 pounds), peeled, seeded and coarsely cut up

-OR-

28 ounce can tomatoes

1/3 cup lime juice

1 slice of a medium onion

1 jalapeno pepper, seeded and cut up

1 teaspoon sugar

several dashes of bottled hot pepper sauce

1 cup orange juice

1/3 cup tequila

ice cubes

celery stalks

In a blender container place fresh tomatoes or undrained canned tomatoes, lime juice, onion, jalapeno pepper, sugar, and hot pepper sauce. Cover and blend til smooth.

Strain mixture through a sieve lined with cheesecloth. Transfer to a serving pitcher. Stir in orange juice and tequila. Serve over ice cubes with celery stalks. Makes 7-9 (4 ounce) servings)

spteach@interaccess.com (Steve Rosenzweig)

Sauce for Pork

Last night I made a sauce (a variant of a sauce in _Peppers. A cookbook_, author inconveniently forgotten) for serving with pork center-cut butterfly chops. The sauce would probably be out of this world for a tenderloin basting mixture as well. Anyway,

INGREDIENTS

4 med sized red mexi-bell chiles**

1 med yellow onion

2 cloves garlic

1/4 cup white vinegar

1 orange (juice from)

3 tbls light brown sugar

1/4 cup chicken broth*

1 tbsp canola oil

3 tbsp ketchup (Heinz of course)

*I used 1 tsp chicken base & 1/4 cup water

** I used frozen mexi-bells, thawed under running water

Directions:

Thaw peppers (if needed), deseed and roast. While roasting, saute onions and garlic with oil in small saucepan until wilted and onions starting to become translucent. Mix all other ingredients except ketchup and add to suacepan. Bring to a boil for one minute then reduce heat to simmer. Add ketchup and reduce for 10 minutes. Puree entire mixture in blender or force through seive.

Presentation:

Serve hot, on plate, creating a 'moat' around the pork cutlet.

Notes:

I made the sauce 3 hours before dinner, and then covered with some plastic wrap to prevent skinning. I then reheated in a saucepan right before eating, with no loss of quality. This could also be used with a tenderloin, by mixing with some of the natural juices and using as a basting mixture while cooking. Also, a white zinfandel blush wine (prob. any sweet wine) went very well with the flavor of the sauce and pork. Also had applesauce, twice baked potatoes, italian bread w/ garlic butter, and a little steamed broccolli. All flavors worked well togethor except poss. the broccolli.

Hope you try it, you'll like it.

Scott "Nothing impresses a woman like a guy who can cook" Sehlhorst

Scott's Red Beans and Rice

1 can of Light Kidney Beans (beans and liquid)

1 Tablespoons Hot sauce(tabasco)

2-3 Shakes of texas Gunpowder (Ground Jalapenos)

2 Tablespoons of Tomato sauce or paste

1 Tablespoon of "A Women Scorned" Hot sause

2 Tablespoon of sauteed onion

2 tablespoons of sauteed red pepper

2 Shakes of Adobe

Pepper

Mix all in a pan, heat and enjoy over white rice.

JOHNSTOS@gunet.georgetown.edu

Serrano Rum

1 750ml good dark rum

2-3 cinamon sticks

1 vanilla been split lengthwise

3 whole cloves

6-8 serrano peppers cut lengthwise and seeded

Put all the ingredients in the bottle of rum, you may have to remove some to make room for the solids. Let steep a minimum of one week. The flavor improves with age, and it keeps for months.

ROBERT F PARZICK <FSRFP@acad3.alaska.edu>

Seviche Collection

I'm posting here five recipes for seviche/ceviche as published in the Food section of Wednesday's Washington _Post_. The article included all the standard warnings about parasites, etc. but we've been over all that already, and the article didn't have anything new to add to our prior discussion so I'll skip all that and post just the recipes. Also you will note that the chile content of these recipes is minimal or even noted as "optional"!!???

(The _Post_ also spells the word for the fruit "chili;" it's getting so the concept of "literate journalist" is almost a contradiction in terms...) Well, I reckon all of us know what needs to be added in each case--or we can do some trial and error adjusting...

I haven't tried any of these yet, but plan to start with the first one--sounds good....

Saigonnais Scallop Seviche

This recipe is attributed to Chef-owner Tin Quan of the Saigonnais restaurant in Washington's Adams-Morgan multi-ethnic enclave. (A friend of mine with mild dyslexia used to call it "Madams-Organ" ;-))

6 to 8 servings

3 pounds bay or small scallops

1/4 cup fresh lemon juice

1 teaspoon oil

1/4 cup chopped shallots

3 1/2 tablespoons fish sauce (nuoc mam)

6 tbsp sugar

3 ounces fresh rau ram (an aromatic leaf), sliced hair-thin

3 ounces fresh basil, sliced hair-thin

3 tbsp fresh ginger, sliced hair-thin

1/3 cup ground unsalted dry-roasted peanuts

1 tsp chili paste

GARNISH

Oil for deep frying

1/4 lb prawn crackers

Lettuce leaves

Place scallops in a non-corrosive bowl and marinate in lemon juice for 1/2 hour. Drain scallops in a strainer over a bowl in the refrigerator for 2 hrs. Dry completely with paper towels.

Heat oil in a non-stick skillet, add shallots and saute' until browned. Blend fish sauce with sugar until sugar completely dissolves. Pour over scallops and add rau ram, basil, ginger, peanuts, chili paste and fried shallots. Mix well and refrigerate until ready to serve.

Heat oil in a saucepan, add prawn crackers, one or two at a time, and fry until puffed, about 10 sec. Line a serving dish with lettuce leaves and pour scallops over the top. Arrange fried prawn crackers around edges.

Old Angler's Inn Santa Fe Shrimp Seviche

(No personal attribution given; The Old Angler's Inn is a fairly good, quite expensive restaurant in the Maryland suburbs, out along the Potomac River)

4 servings

1/2 pound rock shrimp, peeled and deveined

1 tbsp olive oil

2 tbsp Worcestershire sauce

1 ripe avocado, peeled, pitted, and diced

1/4 "bunch" cilantro, minced (NOTE: You know who you are if you need to leave this out!!)

1/4 cup minced red onion

1 Anaheim chile, roasted, peeled, seeded and minced

Juice of 1 lime

Salt and white pepper to taste

Ground cumin to taste

Lime wedges, cilantro sprigs and blue corn tortilla chips for garnish

Boil shrimp in water to cover until just done. Do not overcook. Rinse under very cold water and drain. Combine shrimp with oil, Clamato juice,

Worcestershire sauce, avocado, cilantro, onion, chile, lime juice, salt, pepper, and cumin. Garnish with wedges of lime and cilantro sprigs. Serve with tortilla chips.

Roof Terrace Restaurant Caribbean Seafood Escabeche

Attributed to Executive Chef Max-Phillippe Knoepfel of the Rooftop Restaurant in the Kennedy Center. The chef says, "I like to serve the escabeche on a bed of cold, finely shredded lettuce. The best variety for this is iceberg, which has no real flavor but does have refreshing crunchiness." (Salinas CA Chamber of Commerce please copy comment on flavor of iceberg lettuce...)

6 servings

1/2 cup olive oil

1/2 pound red snapper fillet

1/2 pound halibut fillet

1/2 pound boneless, skinless tuna steak

3 cloves garlic, peeled and chopped

1 to 2 dried red chiles (said to be "optional")

1 bay leaf

1/2 tsp Spanish paprika

1 1/2 cups red- or white-wine vinegar

1 sprig fresh rosemary or 3-4 sprigs fresh thyme

1/2 tsp coarse salt

2 tbsp coarsely chopped Italian parsley or cilantro

1 ear corn, cooked and sliced into rings

1/8 pound feta cheese, cut into cubes

6 alfonso or Kalamata olives

1 lime, sliced

Heat oil in an 8" skillet. Add fish a few pieces at a time and quickly toss over high heat to sear, about 1 to 2 minutes. When fish is cooked, transfer pieces with a slotted spoon to a deep serving dish.

To the same skillet, add garlic, chiles, and bay leaf. Saute' over medium heat until garlic is barely golden. Quickly add paprika and vinegar. Stir and bring to a boil over medium-high heat. Reduce heat, add rosemary and salt. Simmer gently 8-10 minutes, stirring occasionally. Cool about 20 min undisturbed. Pour while still warm over fish. Let cool to room temperature. Toss in parsley and garnish with rounds of corn, feta, olives, and lime slices. Serve immediately or refrigerate for up to 3 days.

Mussel Seviche

Perhaps from "The Art of South American Cooking" (Harper-Collins, 1991), by the late Felipe Rojas-Lombardi--it's not clear. The _Post_ says there's an entire chapter on seviche in that book...

10 servings

5 pounds very fresh black or green mussels

1/2 cup plus 2 tbsp olive oil

1/2 cup dry white wine

4 sprigs fresh, or 1 tsp dried thyme

3 large new potatoes, washed, cooked and cut into 1/2" cubes

1 1/2 pounds tomatoes, cut into 1/2" cubes

1/2 small sweet onion, peeled and thinly sliced

4 tbsp fresh or frozen green peas

1/3 cup fresh lemon juice

1 tsp coarse salt

1/2 cup fresh chopped Italian parsley

Clean mussels. In a Dutch oven with tight-fitting lid, combine the 2 tbsp of olive oil, 2 tbsp of the wine, thyme and the mussels. Cover and steam over high heat until mussels barely open, 5 to 8 minutes. Discard any unopened mussels. Let juices stand in pan for a few minutes to settle the sediment. Strain juices into bowl through a sieve lined with a double layer of cheesecloth.

Using a paring knife, detach mussels from shells, being careful not to tear them. Place in the bowl with the mussel juices. Add potatoes, tomatoes , onion, peas, lemon juice, salt, parsley and remaining olive oil and wine. Toss gently. Serve at room temperature.

Lobster Seviche

Recipe from "a hotel in Acapulco."

8 servings

FOR THE LOBSTER

Salt to taste

6 lobster tails (I assume rock lobster will do...)

FOR THE MARINADE

2 quarts fresh orange juice

1/2 cup fresh lime juice

1/3 cup tequila

1/2 cup chives, finely chopped

Salt to taste

FOR THE GARNISH

2 tbsp chopped chives

Sesame bread sticks

To prepare lobster, bring 2-3 quarts of water and salt to a boil in a saucepan. Add lobster tails and boil for 15 minutes. Cool slightly in cooking water, remove and shell tails. Shred meat.

Combine orange and lime juices, tequila, chives, and salt. Pour over lobster and refrigerate for 2 hours. To serve, spoon seviche into individual bowls and garnish with chives. Serve with bread sticks.

Bosley John <bosley_john@smtpmac.bah.com>

Viet Table Hot Sauce

INGREDIENTS

1/4 cup Viet fish sauce

1/4 cup unseasoned rice wine vinegar

1/8 cup water

1 tbsp grated carrot

1 tsp chile paste such as Sriracha brand - more to taste

1 tsp sugar or honey - more to taste

PROCEDURE

Mix it all together an hour or two before serving. Pass at table chilled or at room temperature.

Thai Table Hot Sauce (Nam Prik)

INGREDIENTS

1/4 cup Thai fish sauce (Squid Brand is good)

1/8 cup unseasoned rice wine vinegar (optional)

1/8 cup water

6 Thai "bird" chiles or 2 serranos - more to taste

juice of 1 lime

1 tsp sugar or honey - more to taste

PROCEDURE:

An hour or two before you plan to serve the sauce, thinly slice the chiles and mix them in with the other stuff. Serve chilled or at room temp.

Note: finely minced ginger and/or garlic can be added to either of these with good results, but I like the simple versions because you can taste each element, as well as the harmony of the whole. Another note: I'm not sure there's any, or much, difference between Viet and Thai fish sauces. I pretty much stick with the Squid Brand, since that's what I have a huge bottle of. Our first bottle lasted years, but this one's going down faster.

There are as many versions of these sauces as there are cooks of these cuisines. You have to play with either one a bit to get it just the way YOU like it. Viet versions usually include grated carrot, skip the lime juice, and are "heated" with commercial Viet chile paste. Thai versions usually skip the carrots, and use fresh bird chiles instead of paste. Here are a couple of starting points:

Will <wdborgeson@ucdavis.edu>

Shrimp Creole

1/2 tb. olive oil

1 onion, finely chopped

3 bunches chives or 12 scallions, finely chopped (2 cups)

4 shallots, finely chopped

6 cloves garlic, finely chopped (2 tb.)

1-2 Scotch bonnet chiles (or other very hot fresh chiles), seeded and finely chopped

2 tsp. finely chopped fresh ginger

1-1/2 tsp. curry powder, preferably Madras

3 large ripe tomatoes, peeled, seeded and diced (about 2-1/4 lbs.)

1 cup finely chopped fresh parsley

1/4 cup chopped fresh cilantro

1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme leaves

1 bay leaf

1/3 cup dark rum

1 cup fish stock or bottled clam juice

2 tb. tomato paste

18 jumbo or 24 large shrimp (about 1-1/2 lbs.), peeled and deveined

2 tb. fresh lime juice, plus more to taste

1/4 tsp. salt, plus more to taste

1/4 tsp. freshly ground black pepper, plus more to taste

Heat oil in a large nonstick skillet over medium heat. Add onions, chives or scallions, shallots, all but 1 tsp. of the garlic, chiles, ginger, and curry powder. Cook, stirring, until just beginning to brown, 4-5 minutes. Stir in tomatoes, 1/2 cup of the parsley, cilantro, thyme, and bay leaf. Increase heat to high and cook, stirring, for 1 minute. Stir in rum and bring to a boil. Add fish stock or clam juice and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes. (The onion-tomato mixture can be made ahead to this point and kept covered in the refrigerator for up to 1 day. Return vegetable mixture to a simmer before proceeding.)

Meanwhile, place shrimp in a shallow glass dish and toss with 2 tb. lime juice, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover with plastic wrap; refrigerate for 20 minutes.

Stir the marinated shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3-5 minutes. Stir in the remaining 1 tsp. garlic. Taste and adjust seasonings with lime juice, salt, and pepper. Sprinkle with the remaining 1/2 cup parsley and serve at once. Serves 6.Enjoy!

Christi Craig ccraig@mail.solinet.net sol131@sol1.solinet.net

171

Shrimp Grits Top

First, cook the appropriate amount of hominy grits, usually 6 servings for 3-4 people.

Marinate 1 lb. (more or less) of rock shrimp in olive oil and red pepper flakes.

In a skillet, cook 3-4 strips of bacon until crispy. Use the crumbled bacon as a final topping.

In the bacon grease (olive oil can also be used), saute a clove or two of garlic, scallions (about 4 onions worth) and mushrooms (about 6 medium to large grocery store mushrooms). Toss in the rock shrimp and cook until they are bright pink. Be careful not to overcook them as they will continue cooking in the grits.

Grate about 1/2 lb. white American cheese (colby and cheddar also work well but American melts very nicely). Stir the cheese into the grits, followed by the mushrooms, scallions and shrimp. Add more red pepper if needed. Fresh ground black pepper is also nice. Serve in bowls with grated cheese and bacon crumbled on top.

Becky Bates becky@raven.bu.edu

Skillet Cornbread

(makes one 9" cornbread)

2 hot green chiles (New Mexicos or jalapenos)

1 small red bell pepper

6 slices bacon

vegetable oil

1 c. cornmeal

1/2 c. all-purpose flour

2 tbsp. pure hot New Mexico chile powder

1/2 tsp. baking powder

1 c. buttermilk

2 large eggs, beaten

1 c. grated sharp cheddar cheese

3 tbsp. melted unsalted butter

1. Preheat oven to 350 F. Roast the chiles and pepper until charred all over. Place in paper bag, seal, and set aside to steam for about 5 minutes. Open the bag, remove all blackened skins from the chiles and pepper, as well as stems, cores, and seeds. Rinse briefly. Cut chiles and pepper into small dice and drain well on paper towels.

2. In a cast-iron skillet, cook bacon over moderate heat until crisp (about 5 minutes). Drain the bacon and crumble it. Discard bacon fat and wipe the skillet clean. Coat the skillet with a thin film of vegetable oil.

3. In a large bowl, stir cornmeal, flour, sugar, chile powder, salt, baking powder. Add buttermilk, eggs, cheese, bacon, chiles, pepper and melted butter. Sitr well. Pour batter into the skillet and bake about 40 minutes until firm. Serve warm.

Vanisa_Yuthasastrakosol@baylor.edu

Smoked Cayenne Oil

This recipe is from a batch I made last November. Turned out great, not a real lip scorcher, but a thing of beauty in the bottle.

1 tall thin necked bottle to hold 2 to three cups approx.

10 smoked cayenne peppers - coarsely chopped with a knife

peanut oil or like to slightly over fill the bottle - should be able to withstand high heat without smoking

Put peppers in a cast Iron skillet with burner on high. Add oil and heat to a point just below smoking. Continue to cook at high heat for15 min. Reduce heat and hold for 3 to 4 hrs. Let cool to warm.

Filter the oil with cheese cloth and fill bottle. As a final touch add one whole smoked cayenne to the bottle for looks and added heat. Use for stir fry etc.

Bob@evergreen in Olympia, WA

Chipolte Marinade

Mexican Smoked Chili Marinade (from High Flavor, Low Fat Cooking by Steven Raichlen)

He recommends using canned chipotle chilies which usually come canned with tomato paste. [Actually, it's adobo sauce, which is more of a vinegar and tomato based pickling treatment - mb]. You can use dried chiles but you'll have to soften them in hot water and use 2 Tbl of tomato paste.

1 cup fresh orange juice

1/4 cup fresh lime juice

5 canned chipotle chilies, minced plus 1 Tbl sauce

4 cloves of garlic, minced (about 4 teaspoons)

1 tsp freshly grated orange rind

2 tsp dried oregano

1 tsp cumin seeds

2 Tbl wine vinegar (may need more if too thick)

1/2 tsp each salt and freshly ground pepper (or to taste)

Combine the orange juice and lime juice in a small saucepan and boil until reduced to 1/2 cup.

Place reduced juice and remaining ingredients in a blender and puree to a smooth paste. I strongly recommend that you DO NOT take a whiff of this stuff. It is POWERFUL!

Spread paste on the meat to be marinated.

Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat overnight, turning once or twice.

Makes 1 cup, enough to marinade 1.5 to 2 lbs seafood, poultry or meat. I used turkey legs (very Mexican) and it was great.

Mike Bowers <mikeb@radonc.ucdmc.ucdavis.edu>

Smoky Roasted Salsa

Recipe by: rec.food.cooking - Stephanie da Silva

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

3 cloves garlic -- peeled

1 medium onion -- quartered

3 large tomatoes

1 canned chipotle chile in adobo sauce

1/4 cup lime juice

2 tablespoons salad oil

1/4 cup fresh cilantro leaves -- packed

Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups.

From: arielle@taronga.com (Stephanie da Silva)

Sopa De Chaya

Recipe by: Chile Pepper Magazine - Oct. 1992

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

6 slices bacon -- chopped

1 medium onion -- chopped

1 3 inch chorizo sausage -- in 1/4" slices

2 cloves garlic -- chopped

1/4 pound ham -- in 1/2" cubes

1 16 oz can whole tomatoes -- chopped

6 cups water

1 16 oz can garbanzo beans -- drained

1 pound chaya * -- coarsely chopped

* Chaya is a leafy plant with a cabbage-like taste that has been used in Yucatan since pre-Hispanic times. Fresh spinach is an acceptable substitute.

Saute the bacon, onion, chorizo, garlic, and ham at medium heat until the onion is soft. Add the tomatoes and simmer for 5 minutes. Add the water, garbanzos, and chaya and bring to a boil. Reduce heat and simmer, covered, for 1 hour.

NOTES : Heat Scale: Mild

MasterCook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Sour Green Chile Salsa

makes about 3 cups

6 fresh Anaheim or New Mexico green chiles, or 3 bell peppers, seeded

3 fresh jalapeno peppers, seeded

4 cloves garlic, peeled

1 large onion, peeled and cut into chunks

1 1/2 C water

1 C white or cider vinegar

1 1/2 tsp salt

2 Tbs sugar

1/2 tsp cinnamon

1/8 tsp cloves

1/4 tsp oregano

Chop the peppers by hand or in a food processor until finely ground. Place chiles into a 2 qt saucepan. Chop the onion and garlic until finely chopped. Add onions and garlic to saucepan, add remaining ingredients. Heat over medium heat until boiling, then cover and simmer for 15 minutes. If it seems too soupy or the onions are too crunchy for your taste, remove cover and boil a few minutes longer. Remove from heat, cover and let cool. Will store in refrigerator indefinately. Serve cold but not cool over tacos, or dilute with a bit of water and serve with grilled meats

Spice-Rubbed Grilled Chicken

Recipe By: Big Flavors Of The Hot Sun by Chris Schlesinger

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Spice Paste

1 tablespoon garlic -- minced

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon curry powder

1 tablespoon coriander seed -- crushed

1 tablespoon paprika

1 tablespoon brown sugar

1 teaspoon ground allspice

1/4 cup red wine vinegar

1/4 cup white wine

salt and pepper -- to taste

Chicken

4 8 oz boneless, skinless chicken breasts

2 tablespoons vegetable oil

salt and pepper -- to taste

In this chicken preparation, we remove the skin from the breast--a maneuver that more and more health-conscious eaters are doing--and replace it with a spice paste, which provides a nice, crusty exterior much like that of the skin. You will also find that skinless chicken is considerably easier to grill, since the danger of flare-up is completely removed.

In a small bowl, combine all the spice paste ingredients and mix well.

Rub the chicken lightly with the vegetable oil, sprinkle with salt and pepper, and grill over a medium fire for 7 to 9 minutes per side.

Brush on the spice paste and cook 1 additional minute per side; the paste should be brown and crusty but not burned and the chicken should be opaque throughout.

Serving Ideas : Serve accompanied with Sweet and Hot Peach Relish

NOTES : From: Big Flavors Of The Hot Sun by Chris Schlesinger and John

Willoughby ISBN0-688-11842-9

Entered into MasterCook by Garry Howard, Cambridge, MA

garry_howard@hpatc1.desk.hp.com

Spicy Cajun BBQ Shrimp

I've seen lots of requests for spicy food. My dad got this recipe out of the State Times in Baton Rouge about 6 years ago. The author/creator/goddess is Lynn Greeson Mitchell. It's VERY easy and QUICK!

1/2 cup butter or margarine

3/4 cup bottled hickory-flavored BBQ sauce (or your own creation!)

2 tablespoons lemon juice

2 lbs UNSHELLED medium to large shrimp

1/2 cup dry sherry

Cayenne pepper

Black pepper

Garlic powder

1. Turn on broiler and melt butter in a 13x9-inch broiler pan, or other broiler-proof dish.

2. Remove pan from oven and stir in BBQ sauce and lemon juice.

3. Add shrimp and toss to coat. Spread out in pan.

4. Sprinkle cayenne pepper, black pepper and garlic powder GENEROUSLY over the shrimp, remembering that that shell is on the shrimp and not all seasoning will be absorbed!

5. Broil five inches from the heat source for four minutes. Turn shrimp, add sherry and broil for four minutes longer.

6. Let stand for a few minutes to absorb the spices (my dad's astute addition)

7. Makes 4-6 servings, depending on your "hearty" appetite. I serve it with boiled potatoes in butter and parsley and some other veggie, depending on the season.

8. Don't have too much wine while making this. I did one time and ended up with little fireballs that were even too spicy for me (amazing, but true!!)

WARNING: This is a WONDERFULLY addictive recipe and VERY VERY VERY messy,as you have to peel the shrimp when done. NO white shirts or pants allowed (although SOME kind would be appropriate. Enjoy!

-Kristin (where o where has my cajun food gone??) Ringuest

Spicy Cajun Shrimp

This recipe is basically a cajun spice kind of thing. A similar effect, to some palates even better, can be achieved using a cajun spice blend such as Prudhomme's, or your homemade version.

I'm a believer that the shrimp shell harbors much of the flavor, and should be used. However, all that peeling is not only messy, but takes long enough that food chills down. Two suggestions: 1) cut the tails in half lengthwise. This also lets you "devein" if you want to. The main thing, though, is that it facilitates getting the meat out, yet still gain flavor from shell. The amount of spice can be toned down since the flesh will be 1/2 exposed. 2) use thin-shelled shrimp, such as whites, rather than thick-shelled such as the ubiquitous tigers. Then you can actually go ahead and eat the whole thing, even the tips of the tails if they're crunchy enough. The flavor is awesome, and the crunch of the shells kind of grows on you. A classic Chinese dish is shrimp stirfried in a hot, dry wok with cayenne and black or white pepper, nada mas. Again, you eat the whole thing.

I do the cajun shrimp thing a little differently. I cut them in half as above, then marinate them in clarified butter (just enough to moisten them, no excess in bottom of bowl) and cajun spice to taste. The butter richens a bit, but mainly it helps the spice adhere. A little later I skewer them and grill them over hot coals. Served with a lime sqeeze and dirty rice, they're pretty special. I usually don't bother peeling the meat out of the half-shell, if I used thin-shelled shrimp.

Crunch, yum.

Will <wdborgeson@ucdavis.edu>

Spicy Confetti Chicken Breasts

Serves 4

4 chicken breast halves (or use whatever combo of skinless/boneless appeals to you)

Salt and freshly ground pepper

1/4 C fresh orange juice

2 Tbs chopped parsley

2 Tbs olive oil

2 to 6 small fresh hot chiles, seeded, minced. Use a combo of red and green, for best effect. I've used serranos, but Thai, or others would work well.

Rinse chicken with cold water and pat dry. Place in glass dish, or plastic bag, season with salt and pepper. Mix remaining ingredients together and pour over chicken. Marinate at least 2 hours, or overnight in refrigerator. BBQ over hot coals 6-8 minutes, turn and baste with marinade. Continue turning and basting until just cooked through, about 16-20 minutes total.

Michael Bowers mikeb@radonc.ucdmc.ucdavis.edu

Spicy Island Hot Sauce

Here's a Caribbean-style hot sauce recipe (much like Matouk's) from Hot Licks by Jennifer Trainer Thompson. ISBN 8-8118-0575-1.

1 ripe papaya, peeled, seeded, and coarsely chopped

1 med. yellow onion, coarsely chopped

2 med. garlic cloves, minced

4 scotch bonnet or habanero peppers, stemmed and seeded

1-inch length of fresh ginger, peeled and coarsely chopped

1/3 cup dark rum

1/3 cup of fresh lime juice

1/ teaspoon salt

2 1/2 teaspoons honey

1/8 teaspoon cardamom

1/8 teaspoon anise

1/8 teaspoon cloves

1/8 teaspoon turmeric

pinch of nutmeg

pinch of cinnamon

freshly ground black pepper to taste

Combine all ingredients in blender and puree just until smooth, or about

1 minute (taking care not to overblend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered,for 10 minutes.

Remove from heat and allow to cool before bottling. Refrigerated, the sauce will keep approximatly 6 weeks. Makes 2 cups.

Brent Jones jones@msuacad.morehead-st.edu

Spicy Nut Salsa With Blue Cheese

Recipe by: July 1993 issue of Bon Appetit

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

3 tablespoons hazelnut oil or olive oil

4 teaspoons dry mustard

2 teaspoons ground allspice

1/2 cup hazelnuts -- coarsely chopped

1/2 cup pecan pieces

1/2 cup slivered almonds -- coarsely chopped

1 cup celery -- chopped

1 cup Gorgonzola or blue cheese -- crumbled

2 tablespoons honey

Heat first 3 ingredients in heavy large skillet over medium heat.

Add nuts and saute until golden, about 7 min. Transfer to large bowl. Stir in celery, cheese and honey. Season with salt and pepper.

Makes 4 cups

rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca

Spicy Oysters

Here are a couple of excellent, IMO, garnish sauce recipes for raw oysters, which are still in very good condition all around the US, in fact all around the N. hemisphere.

#1:

1 cup unseasoned rice wine vinegar juice of 1 lime 2 tbsp chopped cilantro 2 or 3 finely chopped firm, plump shallots finely chopped hot chiles to taste (Thai bird, habanero, serrano)

Chill this down, and spoon a bit into shucked raw oysters before downing them.

#2:

1 cup sake

2 or 3 scallions (cut the long way, then across fine, including most of green tops)

3 or 4 tbsp tobiko (flying fish roe...find at Japanese markets) 1 or 2 tbsp purple pickled garlic (Japanese markets) finely chopped fresh chiles to taste (Thai bird, habanero, serrano)

This sauce is an awesome rainbow of color and flavor. Again, chill the sauce, then spoon into shucked raw oysters before slurping.

Some sushi bars will sell you tobiko and pickled garlic, if you have trouble finding it in Japanese markets, or if there are none in your area. If no sushi bars in your area, oh well...

Oh what the heck, one more for those who like their oysters cooked:

Oysters In Spicy Black Bean Sauce

1. Shuck bite-sized oysters and set aside, retaining their "liquor" after straining.

2. Saute some garlic in hot peanut or other hi-heat oil in a wok or skillet. When blonde, add a tablespoon or so of prepared black bean sauce (or mashed and soaked fermented black beans), and "heat" to taste. This could be red pepper flakes, cayenne powder, or finely chopped hot chiles of your choice. Saute a bit more to liberate/blend flavors.

3. Add oysters and their liquor. Simmer, stirring gently, until oysters are as done as you like them. Serve over rice or noodles.

Will Borgeson <szborges@peseta.ucdavis.edu>

Spicy Seafood barbecue sauce

This was served at the Napa Valley Wine Auction, 1994, from Fred Halpert, chef of Brava Terrace in St. Helena, CA. [Note: this seems like it makes a _lot_! You might want to cut down the proportions.]

Makes enough for 20 skewers. Serve over grilled scallops, shrimp, lobster, tuna or swordfish.

1/2 cup peanut oil

6 chopped garlic cloves

6 diced medium onions

6 Scotch Bonnet, habanero or Thai chile peppers [presumably chopped]

1 bay leaf

1 #10 can of pear tomatoes, chopped

4 domestic beers

2 quarts veal or browned chicken stock

2 Tbs ground cumin

2 cups brown sugar

6 Tbs Worcestershire sauce

3 Tbs cornstarch

1/2 cup cold water

Saute the garic, onions, peppers and bay leaf in the oil over high heat in a large heavy saucepan until they start to carmelize. Add tomatoes, beer and stock, and reduce heat to mediuim high. Continue cooking until the mixture is reduced by 1/2, then add the cumin, sugar and Worcestershire. Combine the cornstarch with the water, and mix well. Add cornstarch mix to the rest of the sauce and boil for 5 minutes stirring well. Let cool before serving over above seafood.

Spicy Thai Chicken and Coconut Soup

Recipe by: Bradley Koehler

Serving Size: 10

Categories: Soup Thai Extremely Hot

Amount Measure Ingredient -- Preparation Method

-------- ----------- --------------------------------

1 1/2 tablespoons chile oil

1 red onion -- diced

2 stalks lemongrass -- very thinly sliced

1/2 red bell pepper -- cut julienne

1/2 green bell pepper -- cut julienne

1/2 yellow bell pepper -- cut julienne

2 habanero chiles -- stemmed, finely chop

1 jalapeno chile -- stemmed, finely chop

4 Thai chiles -- stemmed, finely chop

2 serrano chiles -- stemmed, finely chop

1 poblano chile -- stemmed, finely chop

1 green New Mexican chile -- stemmed, finely chop

2 tablespoons ginger -- freshly grated

1/2 head garlic -- minced

1/4 pound shitake mushrooms -- thinly sliced

1/4 pound crimini mushrooms -- thinly sliced

2 1/2 cups coconut milk

2 1/2 cups chicken stock

1/2 pound chicken breast, skinless, boneless -- cut in 1/2" strips.

2 tablespoons rice wine vinegar

1 cup whole kernel corn or baby corn -- sliced

1/2 bunch fresh cilantro, stems removed -- chopped

1/2 lemon -- juice and zest

Salt -- to taste

Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently.

Add the ginger, garlic, and mushrooms, reduce the heat and continue to saute for 10 minutes.

Turn the heat to very low and stir in the coconut milk, stock, and chicken.

Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender.

Add the remaining ingredients, garnish with a couple of Thai chiles, if desired, and serve.

NOTES : Heat Scale: Extremely Hot

Steak Diablo

2 Tbs olive oil

1 med yellow onion, diced fine

1/2 C fresh garlic, chopped fine

2 C green chile peppers, roasted, peeled, seeded, chopped

2 tsp dried oregano (Mexican prefered)

salt to taste

12 slices provolone, cut in half enough for eight 6 oz steaks (New York, etc).

Heat olive oil over medium heat, add garlic and onion. Saute until onion turns transparant, 5-6 min. Add green chile, oregano and salt, cook another 5 minutes and remove from heat.

Grill steaks until 2/3 done (maybe 3-4 min/side). Place steaks in preheated broiler, top with green chile sauce and provolone.. Broil 1-2 min until cheese is melted and steaks are done.

Stuffed Peppers

Some more fuzzy recipe material (sorry, I just don't work from precise recipes...)

Things I have stuffed peppers with:

Rice (cooked in savory broth)

Kasha (buckwheat groats prepared like rice)

Other grains

Stir-fried veggies (relatively small-cut zucchini, cabbage, various

sorts of peppers, mushrooms, etc.)

Raw veggies that'll cook easily (zucchini, mushrooms)

Ground meats (various themes: Thai/Chinese -- ginger, garlic, chiles,

onion; Indian -- allspice, clove, cardamom, onion, corriander, cumin;

Italian; Mexican)

Shredded cheese (usually mozarella)

Often, two layers of e.g. meat at the bottom & veggie stuff above it,

or grain topped with cheese.

Pepper preparation: choose varieties whose shapes lend themselves to being scooped out and filled in -- jalapenos, pasillas and bells work very well (and using some of each means most heat preferences are catered to). Unfortunately, the hotter peppers are usually smaller so you end up doing more work. I pick through the jalapenos in the store, grab the biggest ones (and the smallest bells).

I cut around the top at an angle, so that the removed top looks like

___|___ ___|___

this: \_____/ not like this: |_______|

Then, after stuffing, I *push* the caps back on, not in their original position, but *inside* -- something like this:

Not this but this

___|___

/\_____/\ /___|___\

| | |\_____/|

| | | |

\ / \ /

\_/ \_/

If you do this with the cap rotated somewhat from its original position, you can get it to lock in, so that there's no way it can pop off.

Cooking: my favorite way is to wrap them individually in aluminum foil and bake. This also works great for barbecues and beach bonfires! (Warning: it's hard to properly cook large peppers in a beach bonfire, use only the small hot ones, or use stuffings that are fully cooked and not offensive if only lukewarm). The peppers are baked and also partly steamed by their own trapped moisture. Cooking time varies according to the size of the pepper -- start large ones earlier!

Lazy day-after leftovers method: microwave (remove aluminum foil! ;-)

I brought a bunch of these (bells & red & green jalapenos, stuffed with a kasha/dried black mushroom/greek black olive juice layer and a ground beef/zucchini/mushroom/cabbage layer) to this year's 4th of July beach bonfire & pyromania indulgence...

>Bela<

Sweet-Hot Holiday Grapes

Last night I had a class with food scientist/writer Shirley Corriher.

Thought ya'll might be interested in one of the appetizers... it wasn't very hot, so I would increase the peppers. Quite a surprise on the ol' holiday buffet, or ringing the bird!

Remove from their stems 1 3/4 Cups each red flame and green seedless grapes; rinse and place in medium bowl. (Will be approx. 1 1/2 pounds of grapes.)

Simmer in medium saucepan over low heat for 10 minutes: 1 Cup sugar, 2/3 Cup cider vinegar, 1 Cup water and 4 large jalapenos that have been seeded and quartered.

Pour mixture over grapes. (Add a little water if necessary so grapes are completely covered.) Cover with plastic wrap and marinate at room temperature overnight. Serve cold or at room temperature. Keeps refrigerated 5-6 days.

I noticed that the green grapes are slightly discolored at the end b/c of the vinegar, but it's not bad. Might arrange so you don't see it, or just use red ones...Enjoy,

Vicki Braun <braun@use1.eglin.af.mil>

Szechuan Orange Beef

This recipe is a modification of a recipe for Orange Chicken posted by Russell S. Finn back in Dec. 1993. The suggestion of using water chestnut flour to coat the beef was a great one (it really is important to the dish), but unfortunately I forgot the name of the person who sent it to me; I thank him/her anyway. This recipe is one of the closest I've gotten to a Chinese restaurant-style. Hope ya'll enjoy it.

Orange Beef

Beef:

1 lb. (400-500g) beef (I find rumpsteak better than flank), cut into 2" x 1" x 1/4" slices.

3/4 cup pure water chestnut flour

1/2 cup water

4 TBSP vegetable oil

pinch of salt

Mix together all ingredients except beef. The coating will have the consistency of thick gravy. Stir in the beef to coat; it will not coat heavily, but that's okay. After it sits for a while, it gets like wall putty. Let sit for 20-30 minutes; I do it the night before and let sit in 'fridge overnight.

Heat oil in a deep-fryer, pot, or wok; enough oil to deep-fry the beef. If you hold a wooden chopstick in the oil and tiny bubbles stream from the tip of the stick, the oil is hot enough (I use the highest setting on an electric burner). Add several pieces of the coated beef to the hot oil and fry for 5-8 minutes (you may want to remove a piece after 5 minutes and cut it in half and taste it to see how you like it. I cook it for 7-8 minutes until parts of the outside start to turn dark brown; it's a matter of personal choice).

Put the first batch into the oven (on low) to keep warm while you fry the rest. Prepare the sauce while you fry the beef.

Sauce:

1/2 cup beef broth (I use 1/2 cup water + 1/2 tsp beef boullion)

4 TBSP white vinegar

8 TBSP sugar

3 TBSP dry rice wine or pale dry sherry

3 TBSP mushroom soy sauce

3/4 tsp oyster sauce

1 1/2 tsp minced ginger

1 1/2 tsp minced garlic

1 1/2 tsp finely sliced scallion

pinch of white pepper

cornstarch mixture (2 TBSP cornstarch + 2 TBSP water)

Mix all ingredients together and set aside.

Get Ready:

pieces of dried orange peel (wash orange very well and peel 1/2"

pieces and place the peel onto paper towels; let air-dry 2-3 days)

dried red chile peppers (cut into halves)

2 coarsly chopped scallion bulbs

2 coarsly chopped garlic cloaves

2 TBSP vegetable oil

Now:

After beef is finished and waiting in the oven, heat a wok on high heat and add the 2 TBSP of oil. Add the dried chiles, pieces of orange peel, and scallion (the Orange Chicken recipe calls for 5 pieces of orange peel and 3 dried chiles. I use 20 pieces of orange peel and 25-30 chiles, but I like it hot. The heat amount is your choice, but I would use 10 pieces of orange peel initially. You can increase it next time if it's not "orangy" enough for you). Stir-fry about 30 seconds; peel starts to give nice orange smell and chiles start to darken. Add the garlic and stir-fry another 30 seconds or so 'till peels start to brown and chiles turning black. Stir-up the sauce mixture and add to the wok. Stir constantly until sauce thickens and starts to bubble (1-2 minutes). Add the pieces of beef and stir until thoroughly coated. Serve with rice.

You can also serve this dish over a bed of brocolli(sp?) which has been stir-fried or lightly steamed (still crunchy, but not raw). The water chestnut flour is the key to the crunchy coating. You can remove the orange peel after it's done if you don't like to eat them, but they taste good if eaten together with a piece of beef and a couple of peppers ;-)mmmmmmmmmmmm.

pete herzer <herzer@urz.unibas.ch>

Szechwan Prawns

(or use chicken, pork, etc)

1/2 lb cleaned deveined prawns

2 green onions, tops only

2 Tbs vegetable oil

Marinade

2 C cold water

1 tsp salt

Seasoning #1

1 minced garlic clove

1 tsp dried red chile pepper, minced (or more to taste)

1/2 tsp fresh ginger, minced

Seasoning #2

2 Tbs rice wine or sherry

1/2 Tbs catsup

1 tsp soy sauce

1/4 tsp sugar

Seasoning #3

1 tsp sesame oil

1 tsp cornstarch + 2 Tbs water (optional)

To whiten and clean the prawns soak in marinade 10 minutes, then rinse under cold water for 2 minutes. Slice green onion tops into 1/4" pieces.

Heat oil in wok or skillet until hot. Brown Seasoning #1 about 10 seconds, then add prawns. Stirfry for 1 minutes, then add scallions and Seasoning

#2. Stir fry another minute.

Add 1 tsp cornstarch in 2 Tbs water if a thicker sauce is desired. Stir fry another minute, then add sesame oil and blend. Serve immediately with rice. Makes enough for 2 servings.

Chile Sauce

I made a really simple chile sauce last summer that now is my favorite seasoning for eggs, vegetables and main dishes. I make it a little thicker than you want (on the order of Pickapeppa or A1) but you could easily add more vinegar and water to resemble Tabasco.

What I did was take about 2 pounds of ripened Chile de Arbol peppers and wash and chop off the stems. Then chop them up coarsely and put in a stainless steel saucepan. Cover with a 50-50 mixture of vinegar and water and boil for 3-4 hours, adding more liquid as necessary. Make sure you have adequate ventilation: this combination will absolutely *stop* your respiration if you get more than a few minutes of it.

After you've boiled it, pour the whole mixture into a food processor or blender and puree. Cook it down to the thickness you want and put it in a bottle. Refrigerate.

The de Arbols give it a nice, small (but pungent) amount of heat and I think it tastes better than Tabasco sauce, especially on eggs. It's kept beautifully in my refrigerator. I imagine several other types of peppers would produce a nice sauce like this as well.

Tamale Sauce

RECIPE/METHOD:

I learned how to make tamale sauce from a Mexican woman, and used some to make some incredible enchiladas while snowed in on Sunday.

INGREDIENTS

dried chiles (I used home-grown--oops, pardon the garden ref:)--extra hot anchos)

water

masa harina (corn meal works fine)

lard (oil works fine)

tomato sauce (optional)

tortillas (I used flour this time)

something for filling (I used those frozen fake mesquite chicken breasts, cut into slices)

SECRET SAUCE

Soak the dried chiles in warm water to cover for an hour. Remove stems and seeds. Put peppers and some of the soaking water in a food processor or blender and make a puree. Add enough water so that it's a little thinner than the sauce you want.

Make a roux with 1 TB masa and 1 TB oil PER CUP of puree. Cook the roux for a few minutes over low heat. Add the puree, and stir until thickened. Add salt to taste, add tomato sauce if it's a little bitter or to make it go farther.

ENCHILADAS

Quickly fry the needed tortillas in oil, long enough to soften, but not long enough to crispen. Wrap them around your chosen filling (at room temperature or slightly warm), and put them in a casserole that has a little sauce in the bottom. (You can do the wrapping and rolling _in_ the casserole--then they get a bit of sauce all over.) Cover well with sauce, and bake (about 15 minutes at 350, uncovered--maybe longer if you've got cheese in your filling).

NOTES: It's the corn component that makes this sauce special, IMHO. What I liked about what I made Sunday was how well the mesquite flavor (albeit phony) went with that dark, bittersweet sauce. Eileen Anderson

Texas Chili

Texas chili is meat and spices and that's it. The legendary Wick

Fowler added a little tomato sauce to his to thicken it, but actual tomatoes and onions do not appear, nor do beans. If you must have beans, you cook them in a separate pot and people can serve them with the chili as much as they like. "Real" chili also uses suet, but for my tastes it produces a very greasy product so I leave it out.

Frank X Tolbert's Original Bowl of Red

(Tolbert founded the World Chili Cookoff in Terlingua, Texas and owned a chain of chili parlors in Dallas.)

3 lbs lean beef

1/8 pound rendered beef kidney suet (if you want to go for it)

1 tsp each oregano, cumin powder, slat, cayenne pepper, and Tabasco

3 tbsp chile powder (optional)

4 hot chile peppers

at least two chopped cloves of garlic

2 tsp masa harina, cornmeal, or flour (optional)

Sear beef in a 4qt+ dutch oven or skillet. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 min.

Add spices and garlic, bring to boil, lower heat and simmer for 45 minutes. Add more liquid only to keep the mix from burning.

Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary. WARNING: this is spicy chili, so leave out some of the spicy stuff in the beginning if you have a tender tongue.

At this point, I refrigerate the chili overnight which allows the chili to mellow and you can skim off all the grease.

Enjoy with beer and some tortillas.

Liz RLIZ@msg.ti.com (Liz) posted to Rec.food.recipes

The World Famous Texas Tornado

INGREDIENTS

1 bottle Tequila (preferred brand Reposado which is rare in U.S.)

1 bottle any cheap vodka

1 bottle Sangrita* (can't find in U.S.) so use V8 juice

1-2 cans Tecate beer

2 ripe limes

3 peanuts

Salt if desired

* Check out the Sangrita recipes here

Directions:

Mix tequila and vodka half & half (whatever quantity you think you can handle.) hee hee

Pour another glass with the same amount of Sangrita or V8 juice

Cut wedges of limes

Shell peanuts so no time will be wasted

Take a sip of tequila/vodka 50/50

Take another sip of Sangrita or V8 juice

Take a sip of Tecate beer with a twist of lime

Eat a peanut

Sake a tip of tequila/vodka half n half

Swallow some Sangrita or jugo de V8

Suck some Tecate beer with lime juice on the top of the can

Eat nother peanut

Guzzle some tequila/vodka feefty feefty

Get a big drank of Sangrita or jugo de V8

Chase it with Tecate beer and lime juice topside

Chow down on nother nut

Turn up the tequila/vodka

Dittorinski on the Sangrita or V8

Take a big ole bite of lime

Finish off the Tecate beer

This world famous drink goes especially well with my "chilibomb"

Enjoy . . . Jim

Jim Kelley <RPEE30@WACCVM.corp.mot.com>

Rib Rub with a Mexican influence ("Tex-Mex rib rub")

A couple of folks have asked about my mention of an achiote rub for chicken for green chile/chicken sandwiches. I can't for the life of me find the recipe I've used in the past, but this one looks good. It's from Babs Woods, who may be on this list; I can't remember. As usual, chile-heads adjust heat as endorphin addiction dictates:

Combine in a small bowl:

2T sweet paprika 1/2t black pepper

1/2t cayenne 1t dry mustard

1T brown sugar 2T chili powder

1t garlic powder 1t ground cumin

1t onion powder 1t ground achiote seeds

Use on about 2lbs meat. (Recipe can be doubled, for 4 lbs. of meat or ribs.) Bake, roast, grill, whatever, until meat is properly cooked. Store dry rub in screwtop jar until use.

Curtis Jackson cjackson@mv.us.adobe.com (preferred) or dod721@aol.com

Thai Pasta

Recipe by: Tim Champney

Serving Size: 4 Preparation Time :0:15

Amount Measure Ingredient -- Preparation Method

3 cloves garlic

1/4 cup red onion -- sliced

1 bunch green onion -- matchstick

1 red bell pepper -- sliced

1 green bell pepper -- sliced

1/2 pound crab surimi seafood chunks -- or shrimp

1 teaspoon curry powder -- Madras, hot

1 chili pepper -- optional

1 tablespoon fish sauce -- optional

1/2 pound angel hair pasta -- cook al dente

1 tablespoon oil

Stir fry minced garlic (and chili pepper, optional) in oil. Add red onion and bell peppers. Stir-fry 2 minutes. Add seafood and rest of ingredients. Stir-fry about 2 minutes or until shrimp are done.

"Timothy F. Champney" <0006143349@mcimail.com>

Thai Pepper Rum

Original: Scott "quotes 'tween his names" Sehlhorst

formatted for nothing 'cause I don't have a good recipe program Heat Scale : 6 (delayed, short lived)

Ingredients*

6 oz Floozy bottle

1 tbsp lime juice

1/2 tbsp distilled white vinegar

1 stick cinnamon

2 drops of vanilla extract

6 Thai peppers, whole, dehydrated

bacardi silver label 80 proof light dry rum to fill bottle

*scale up for rum bottles

for a fifth, I would probably drop in a vanilla bean, and I would probably split it lengthwise.

Directions

put everything in the bottle. wait 3 months.

Notes

The acid keeps the peppers from spoiling, and the rum will eventually develop a dangerous looking orange hue. I've stored it at room temp. If you taste it, you should get a rum taste with a hint of cinnamon (the vanilla is masked by the rum), followed by a 2 or 3 second delay, and then a pure heat phenomena. There isn't any taste when the heat kicks in, and it only flashes by. I only had the bravado to taste a drop on my finger!

Thai Salad

I make an elaborate Thai-inspired salad using chiles & cilantro. It goes something like this -- I've never written down the recipe, I usually make it up as I go along, so this is approximate. Preparation involves lots of chopping -- a food processor is a big help.

Proportions are all guesses based on not having made this in a couple of months, so be ready to adjust (I always do ;-).

First layer:

Baby greens ("spring greens", mixed lettuce-radiccio-endive- whatever they put in that mixture I see at local supermarkets). About 6 oz.

Second layer:

Stir-fry some ground beef(*)

Chopped fresh ginger (1 oz.) \

Chopped fresh garlic (1/2 bulb) | -- these go in before the beef

Chopped fresh Thai chiles (2-8) /

Ground beef (about 1 lb.) -- make sure it crumbles and gets well-cooked

Fresh squeezed lime juice (1-2 limes) \

Thai fish sauce (1 oz.) / -- these go in near the end

(*) Pork or even turkey would probably work reasonably well

Third layer:

Mix together:

Shredded green papaya (available at local Chinese markets -- I've successfully substituted shredded carrots when the papaya couldn't be found) (about 10 oz.)

Finely chopped fresh cilantro, sparingly! (about 2 sprigs = 20 leaves)

Finely chopped fresh mint leaves, 4 sprigs (about 40 leaves)

Finely chopped fresh ginger (lots! -- 1-2 oz.?)

Dressing:

Lime juice & Thai fish sauce, probably in about equal quantities

Optional: Thai or Vietnamese red chili paste (Sriracha or similar)

Top off with a handful of:

Crushed, roasted (nearly burnt) unsalted peanuts

>Bela<

Thai/Vietnamese Table Sauces

1 clove garlic, peeled and chopped

1/2 fresh red chile, finely chopped

2 T nuoc mam

2 1/2 T water

Mix, and add julienned carrots and some lime juice

======================================

1 t crushed hot red pepper

1 T white vinegar

1/2 C nuoc mam

1/4 C fresh lime juice

1 small finely-shredded carrot, rinsed and squeezed dry

2 small garlic cloves, minced

1/2 C sugar

Soak hot pepper in vinegar for 2 min, and mix in rest.

======================================

2 dried red chiles

2 cloves garlic

1/2 t sugar

2 T nuoc mam

1 T vinegar

1 T lemon juice

Mix and use.

My comments: I usually just take a few tablespoons of nuoc mam, add some chile-garlic paste (hot stuff, available at your local chinese/vietnamese grocery store; look for the one with the chicken on it), a bit of lime juice, *maybe* some sugar. Shredded carrots and daikon are optional. Serve with fresh spring rolls or on top of rice.

From: Steven Miale <smiale@cs.indiana.edu>

Thick Sour Cream

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

Serving Size: 1

Amount Measure Ingredient -- Preparation Method

1/2 pint heavy cream

2 tablespoons buttermilk

Many recipes from central Mexico call for cream. it should be slightly sour, liek the creme fraiche of France. I suggest that you make your own, which is far more satisfactory that using the commercial brands.

Put the cream and buttermilk into a glass jar and mix them well together.

Cover with plastic wrap and set the mixture aside in a warm place, but not too warm (a strong pilot light is too warm; the cream will taste "cooked" and a skin will form) until it is set, about 6 hours. Put the crem into the refrigerator overnight; it will thicken and become more solid.

Some creams will sour more quickly, and some become thicker than others.

The milk experts inform me that these are uncontrollable factors depending on the culture of the buttermilk, the amount of light and heat to which the cream was exposed before it was used, and even the bateria in one's own kitchen.

For Thin Sour Cream you can substitute light for heavy cream.

garhow@hpubmaa.esr.hp.com

Tinga Poblana

One of my favorite dishes using chiles chipotles is Tinga Poblana, from Puebla in Mexico.

Tinga poblana is one of those very Mexican dishes. It is to pork what mole poblano is to turkey or chicken. The very best tinga poblana has a deep smokey flavor which comes from both the chipotles and from the chorizo. Without the chiles and sausage, the dish just won't be the same. There are few things in the world better than this in a warm tortilla, with a bit of beans, rolled up in a taco.

Tinga Poblana

2 lb. pork shoulder roast, cut in 1" cubes (removing as much fat as possible)

1 medium onion, diced

3 tomatoes, peeled, seeded, and diced

4 tomatillos (green, husked ground tomatoes), remove husk, parboil, and chop

3 slices bacon, cut into 1" pieces

1 chorizo

2 cloves garlic, minced

1/4 tsp marjoram

1/4 tsp thyme

1/3 tsp oregano

1 bay leaf

1 chile chipotle*, chopped (more or less to taste, they tend to be HOT!)

salt & pepper to taste

Remove the casing from the chorizo, break up the meat and place in a dutch oven, along with the bacon. Fry until most of the fat is rendered. Remove all but 2 Tb grease. Add the onion and garlic, and saute until limp. Add the tomatoes, chiles and spices, and cook for about 5 min. Add the pork, stir well, cover tightly and cook over medium low heat until done, aproximately 1 1/2 hours. Watch carefully to see that it does not cook dry. If the sauce is too thick, add a little water.

* Chiles chipotles are available canned in Mexican food stores. The best to use are those in adobo, as they have a slightly smokey flavor.

J. F. "Fritz" Schwaller, Associate Dean schwallr@acc.fau.edu

Toasted Chile Custard

2 lg Eggs 2 c Cream, Heavy

2 lg Egg Yolks 1/4 ts Vanilla

1/3 c Sugar, Brown 2 ts Chile de Arbol, powdered toasted

2 tb Sugar, Brown

1/4 ts Salt

Directions

Heat oven to 300 degrees.

Whisk egg, egg yolks, 1/3 c Brown Sugar and salt in nonreactive bowl until just blended.

Scald cream and vanilla in a saucepan over medium heat; remove from heat; rapidly whisk in half to egg mix until smooth; add back to cream in saucepan; bring back to just below a simmer (stir constantly) until custard coats back of a spoon; remove from heat.

Pour custard into 4 4 ounce ramekins; place in hotel pan; plan pan in oven; fill with enough water to reach 2/3 up the sides of the ramekins; bake until set (about 35 minutes); refrigerate 3 hours.

To serve; sprinkle each custard with 1/4 teaspoon chile powder; top with sifted brown sugar; broil until sugar is melted, not burned.

Chef's Note: Heat scale = mild Sweet scale = medium

Source: Chef Nathan Peterson, Fourth Street Grill, Berkeley,

California. Adapted from "Hot Spots Spicy Recipes from America's Most

Celebrated Fiery Foods Restaurants" by Dave DeWitt, 1992

Reprinted in Food Arts Magazine June 1993, page 82

[ shared by Dorothy Hair Davis 3/94]

Tomatillo y Almendra Sauce

1) 20 oz. tomatillos, cleaned

2) 2 jalapenos, diced

3) 1/4 c. yellow onion, diced

4) 1 1/2 tsp. garlic, chopped

5) 6 tbsp. cilantro, chopped

6) 1 tsp. sugar

7) 2 1/4 tsp. salt

8) 1/4 c. water, cold

9) 1/4 c. olive oil

10) 3/4 c. toasted almonds, sliced

11) 1 avocado, peeled and pitted

Boil tomatillos for 10 minutes, strain and chop in food processor. Combine ingredients 2-8 in a blender and blend thoroughly. Add tomatillos and blend thoroughly. Heat oil over medium heat. Add sauce and cook for 5 minutes. Return sauce to blender.

Add almonds and avocado and blend thoroughly.

Yield: 6 4oz servings.

Hi! I've been lurking on this list for a few weeks and decided that some of you may enjoy this sauce. It is good on grilled chicken breasts. It is not immediately and overwhelmingly hot but has a real nice afterburn. It was developed by Chef Mickey Donald at Aunt Chilada's Restaurant at Squaw Peak in Phoenix. BTW, if you are ever in Phoenix, the restaurant you want to eat at is Los Dos Molinos on South Central.

Karen

karenwe@indirect.com

Tomatillo Salsa

Amount Measure Ingredient -- Preparation Method

1 1/4 pounds tomatillos -- husks removed

1/3 cup fresh cilantro -- chopped

1 jalapeno or serrano chile, or other small, hot chile

chopped

3/4 cup chicken broth

1/3 cup lime juice

salt -- (optional)

Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500 oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste with salt, if desired.

Makes 3 cups.

arielle@taronga.com (Stephanie da Silva) (rec.food.cooking)

Tortellini with Smoked Chedder Cheese and Chipotle Pepper Cream

1 Tbs vegetable oil

2 cloves garlic, chopped fine

1 shallot, chopped fine

4 Tbs white wine

3 C heavy cream

2 oz chipotle chiles in adobo sauce, chopped fine

6 oz smoked chedder cheese, diced medium

1 1/2 lb tortellini, cooked al dente, drained

1 C broccoli florets, blanched

1 red bell pepper, diced medium

salt and white pepper, to taste

Heat the oil in a large saucepan until hot. Add garlic, shallots, saute for 2 min. Add wine, simmer until almost completely reduced, about 2 min. Add cream, stir and simmer 10-15 minutes until reduced by 1/2. Add chiles and cheese and stir until cheese melts. Add tortellini, broccoli, red pepper and salt and pepper; mix well and serve.

Serves 6-8.

Michael Bowers mikeb@radonc.ucdmc.ucdavis.edu

Food Haven Pepper Sauce

Recipe by: Mary Jane Wilan

Serving Size: 1

Categories: Extremely Hot Seasoning Paste Tabago & Trinidad

Amount Measure Ingredient -- Preparation Method

5 Congo peppers -- stemmed & seeded

1 cup water

1/2 teaspoon salt

1 onion -- minced

2 cloves garlic -- minced

1/4 cup fresh culantro -- minced

Puree the peppers with the water in a blender. Add the remaining ingredients and let the mixture sit for at least an hour to blend the flavors. Serve with grilled meats, poultry, or fish.

Variation: Add cooked pumpkin or carrots to make the sauce milder.

NOTES : Yield: 2 cups. Fresh cilantro will substitute for fresh culantro

SirRedhawk@aol.com

Tropical Fruit Salsa

Recipe By: rec.food.cooking - Stephanie da Silva

Serving Size: 4

Categories: Mexican Salsas

Amount Measure Ingredient -- Preparation Method

1 firm-ripe mango, peeled and diced

1 cup fresh pineapple -- diced

1 cup honeydew -- diced

1/2 cup red bell pepper -- diced

1/3 cup seasoned rice wine vinegar

2 tablespoons fresh cilantro -- minced

1/2 teaspoon crushed red pepper flakes

In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro, and red pepper flakes. Makes 3 1/2 cups.

From: arielle@taronga.com (Stephanie da Silva)

Simple, Easy, and Hearty Vegetarian Chile

Serves four. Or more if you have lots of bread and salad.

One can (16 oz.) corn

One can (16 oz.) beans (type? Pick one.)

16 oz. or so of tomatoes, canned, chopped fresh, or store bought

8 oz. can tomatoe sauce

1/4 to 1/2 cup Cajun Sunshine (or your current chile pepper/hot stuff ingredients, according to taste)

5 tbs. Heinz Chile Sauce

1/2 tsp curry powder

1 tbs prepared mustard (powder)

1/4 to 1/3 cup sour cream

Drain corn and beans, add to tomatoes in a deep skillet. (My favorite chile pan is a black cast iron unit about 2 1/2 inches deep). Put at medium heat. While mixture warms, add tomatoe sauce, Cajun Sunshine, chile sauce, curry powder, mustard, and 8 oz. water (or so, until the mixture has just enough liquid to cook, but not to much!). After coming just to boil, let simmer on Low heat for 45-55 minutes or until beans are tender. Keep heating to reduce mixture until it reaches "good chile viscosity." Add water if necessary. Add sour cream and continue heat for 10 or so minutes more or until the mix is warm. Serve with good bread and greens...

Ingredients for this excellent vegetarian chile are variable, depending on what is available, what crops are season, and how hot the cook decides to make the dish. The recipe uses canned corn, beans, and tomatoes, but fresh produce is all ways preferred when available. Of course dry beans need a good water soak before being used to prepare the chile. We've tried several hot sauces, and most are good, but I just prefer the Cajun Sunshine, or if fresh chiles are avalable, use them. The amount of 'hot ingredient' is of course to be determined by the cook.

Bill wbradford@delphi.com Salt Lake City, UT

Vegetarian Red Chile Sauce

Makes approximately 5 cups

3/4 C dried ground red chile, preferably Chimayo, other New Mexico red, or Ancho

1 tbs. minced white onion

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. white pepper

4 C vegetable broth, preferably, or water

2 tbs. cornstarch, dissolved in 2 tbs. water

Additional salt and white pepper to taste

Into a large, heavy saucepan, measure the chile, onion, garlic, salt, and pepper. Slowly add the broth or water, stirring carefully. Break up any lumps of chile. Cook the mixture over medium heat until warmed through, and add the cornstarch. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally. The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.

Serve the sauce warm with enchiladas, burritos, or other dishes.

Vegetarian red chile sauce keeps for up to 5 days in the refrigerator. It also freezes well.

Kelly Roddy McHugh kroddy@andy.bgsu.edu

Vegetarian Chorizo

2 cups (dried, not reconstituted) TVP*

6 dried anchos or new mexico chile or some combination of the two

2 dried chipotles, optional, if you want smokey flavor

1/2 ts coriander seeds

3 whole cloves

1/2 ts pepercorns

1/2 ts oregano

1/4 ts cumin seeds

small piece cinnamon, about 1/3" X 3/4"

8 cloves garlic, peeled and crushed.

2 ts paprika

2 ts salt

1/4 cup vinegar

1/2 cup red wine

3/4 cup water or stock

1/4 cup of oil or more

* TVP = Textured Vegetable Protein, check your local health food stores.

Toast chiles in wok/cast iron skillet until they start to smell roasted. Make sure you don't burn them. Open them and discard seeds and membrane. Cool.

Toast the whole seeds and cinammon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker. Do not burn them. Cool down.

Put everything except TVP and liquids into a spice mill and grind. You will probably have to do it in batches. (You may use a blender also, but then add the liquid before blending.)

Put TVP in a container. Add spice mixture and liquid and pressed garlic. Stir. (If TVP isn't fully reconstituted after 20 minutes--use your intuition--add some stock, stir, wait another 10 min, and check again.) Add oil.

Stir. Cover well, and stick in your fridge for about 2 days. Really do this. The flavors need to blend. You might want to stir it once or twice a day.

For one serving suggestion, mix with boiled , cubed potatoes.

Variations: Please experiment with the proportions of the spices. Adjust the wine/vinegar/water ratios if you'd like, but keep the liquid total at 1 1/2 cups. Also, using crumbled tempeh or ground seitan instead of tvp would also be intresting.

Comments welcome. jonathan kandell, tucson, jkandell@ccit.arizona.edu

Viet-Acadian Salsa

Recipe by: EAT-L - Tom Solomon SOLOMON@ALISON.SBC.EDU

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

2 16oz cans whole peeled tomatoes

20 cloves garlic

7 Jalapeno peppers

2 ribs celery

1 medium yellow onion

8 tablespoons nuoc mam

5 tablespoons apple cider vinegar

4 tablespoons worcestershire sauce

4 tablespoons sugar

1 tablespoon paprika

1 tablespoon ground hot red pepper -- preferably dried tab

1 tablespoon whole cumin seed

Here's a salsa recipe I've been playing around with for about a month or so. Originally, I wanted to "wrap" a salsa around a core of nuoc cham, with a hint of a Cajun hot sauce thrown in for good measure. The end result was a bit of a hybrid, but it seems to have worked out fairly well. Anyway, enjoy--it's a hot one!

Peel (if necessary) and coarsely chop the tomatoes. Place in a saucepan. Add coarsely chopped onion, celery, and jalapenos. Peel and finely dice the garlic, add half now and reserve the other half.

Grind the cumin seed and add it along with the nuoc mam, vinegar, worcestershire, paprika, ground red pepper, and three tablespoons of sugar. Bring to a gentle boil, reduce to a moderate simmer, and cook for 25-30 minutes, or until desired thickness is achieved.

Now, about 5 minutes before the salsa is done, fry the reserved garlic in a little oil until it is crispy and golden. Remove the salsa from heat, add the fried garlic with one tablespoon of sugar, and stir occasionally until the salsa cools (stops steaming).

This should keep for between 1 and 2 weeks at 40 degrees F. The recipe makes between 1.5 and 2 quarts of salsa.

--Tom

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com

Warm Chocolate Pecan Pie

ere is a recipe from the St. Louis Post Dispatch which sounds a little bland, but this can be fixed. I apologize for the MIME problem with the last transmission. I'm just getting going.

This is from the Februrary 1994 Chile Pepper magazine, p. 41. I haven't tried it yet, but it won a 1st prize in "The Great Chile Pepper Recipe Contest"

by Stella Fong

Warm Chocolate Pie Pastry:

1 cup unbleached all-purpose flour

2 tbl cocoa

2 tbl suger

1 tsp Chimaro chile powder

1/8 cup veg. shortening

1/4 cup unsalted butter

2 tbl sugar

3 tbl cold water

Sift all the dry ingredients together in a food processor.

Add the shortening to the flour. Cut the butter into chunks and add to the food processor and process until it is cut into very tiny pieces, about 1 minutes.

Add the water and continue to mix until the dough wraps itself around the blade and forms a ball.

Wrap the dough in plastic and refrigerate for at least 30 minutes.

Pastry can be kept in the refrigerator for about a week or it can be frozen for several months. If frozen, defrost slowly in a refrigerator before use.

Pie Filling:

4 tbl butter

1/4 cup Bianca's Bittersweet Hot Fudge Sauce

3 eggs, beaten

3/4 cup dark corn syrup

1/2 cup dark brown sugar

1 tsp vanilla

1 1/4 cups pecan halves

Preheat the oven to 425 degrees F.

Line a 9-inch pie pan with the chocolate pie pastry and set aside.

Combine the eggs, corn syrup, sugar, fudge mixture, and vanilla.

Stir in the pecans and pour the mixture into pie shell.

Bake for 15 minutes, then reduce heat to 350 Degrees F and continue baking for another 30 minutes, of until the edges are set. Serve with chocolate ice cream for the ultimate chocolate experience! Serves: 8 to 10

Heat: Mild

Todd Masco "Bear left." cactus@bb.com

West Indian Pumpkin Soup

1 tb. olive oil

1 onion, chopped

2 stalks celery, chopped

1 carrot, chopped

3 cloves garlic, finely chopped (1 tb.)

1/2 Scotch bonnet chile (or other very hot fresh chile), seeded and

finely chopped

5 cups defatted reduced-sodium chicken stock

1-1/2 lbs. calabaza or butternut squash, peeled, seeded and cut into 1"

pieces (4 cups)

1/4 cup finely chopped fresh parsley

2 bay leaves

2 sprigs fresh thyme or 1 tsp. dried thyme leaves

1 tb. brown sugar, plus more to taste

1/2 cup reduced-fat sour cream, plus 3 tb. for garnish

salt & freshly ground black pepper

chopped chives or scallions for garnish

1/4 tsp. ground red pepper (cayenne) for garnish

Heat oil in a Dutch oven or soup pot over medium heat. Add onions, celery, and carrots; cook until soft but not brown, 3-4 minutes. Add garlic and chiles and cook for 1 minute more. Stir in stock, squash, parsley, bay leaves, thyme, and sugar. Bring to a boil, then reduce heat to medium-low and simmer until the vegetables are very soft, 25-30 minutes. Discard the bay leaves and thyme sprigs.

Puree the soup in a blender or food processor, in batches if necessary, until very smooth. Add a little water if the soup is too thick. (The soup can be made ahead to this point and kept covered in the refrigerator for up to 2 days.)

Return the soup to the pot and stir in 1/2 cup sour cream. Simmer the soup for 3 minutes. Adjust seasonings, adding brown sugar, salt, and pepper to taste.

To serve, ladle the soup into bowls. Garnish each portion with a 1/2 tb. dollop of sour cream, some chives or scallions, and a dusting of red pepper. Serve at once. Makes about 7 cups. Serves 6.

Christi Craig <sol131@sol1.solinet.net>

White Chili

Yield: 18 cups

from Llywelyn's Restaurant

St. Louis, Missouri

6 cloves garlic, mashed

1 1/2 onions, chopped

1/4 cup vegetable oil

2 1/4 teaspoons ground cumin

1/2 cup white wine

4 cups chicken broth

2 1/2 pounds cooked turkey breast,

cut in 1/2 inch pieces

3/4 cup uncooked barley

6 1/2 cups canned garbanzo beans,

rinsed and drained (about 3 14 oz cans.)

1 tablespoon minced jalapeno

3/4 teaspoon dried marjoram

3/8 teaspoon dried savory

3:1/8 teaspoon ground cloves

1/4 teaspoon cayenne pepper (or to taste)

1/2 teaspoon freshly ground black pepper

1 tablespoon plus 3/4 teaspoon arrowroot

dissolved in 3 oz. water.

Grated cheese, for garnish

Sour cream, for garnish

Salsa, for garnish

Saute garlic and chopped onions in oil until limp. Do not brown. Add cumin; mix well. Add wine, broth, turkey breast, barley, beans, jalapeno, marjoram, savory, cloves, red pepper, oregano and black pepper. Bring to boil; cover and let simmer 1 hour, being careful not to let scorch. Stir often.Stir in arrowroot mixture; mix well and simmer 15 minutes more, stirring often. Garnish with shredded cheese, sour cream and salsa. Yield: About 18 cups.

(Arrowroot is a fine powder used for thickening. If you can't locate it, you may thicken with 2 teaspoons cornstarch or 4 tablespoons all-purpose flour. However, the flavor and texture will be slightly different.)

Submitted by Walter Vesper (wvesper@ozarks.sgcl.lib.mo.us)

White Pasta From Hell

Ross Thompson mentioned something called "Pasta From Hell". Here's a quick and dirty rendition that I've been making. It's good hot (sic)or cold.

To 1 can of Progresso White Clam sauce (the stuff in the jar is a bit better),add about half a dozen shitake (cut), several chopped scallions, and 2-4 finely chopped Habs (dried work fine). Let the sauce simmer about 20 minutes, then thicken with a little butter & flour and add enough cream or milk to make sauce look white.

You can, of course, add more/less habanero as you see fit. I made a cold pasta like this (2 cans sauce, 1/2 of a hab) for a party, and it went over very well.

Steven Rezsutek <S.Rezsutek@baloo.gsfc.nasa.gov>

White Salsa Dip

Recipe by: The Junior League of Kansas City, Missouri

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

1 cup mayonnaise

1 cup sour cream

juice of 3 limes

4 cloves garlic -- crushed

1 1/2 cups fresh cilantro -- finely chopped

1 6-oz can pitted black olives -- drain and coarsely c

1 1/2 cups scallions -- finely chopped

5 tsp hot pepper sauce -- or to taste

salt and white pepper -- to taste

Instructions:

In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings if desired. Chill until serving.

Serve with blue corn tortilla chips.

From: rec.food.cooking - soc1071@vx.cis.umn.edu (Elisabeth)

From: Above & Beyond Parsley, Food for the Senses presented by The Junior League of Kansas City, Missouri

Wine-Habanero Sauce

Yield: 2 cups

20 Habaneros

1 lg Chipotle in adobo sauce -or 3 small ones

1 White onion, chopped

2 Garlic cloves, chopped

1 ts Ground cumin

1 tb Lemon juice

1/2 Apple, peeled

1 ts Salt

1/4 c Distilled white vinegar

1 tb Lemon juice

3/4 c White wine

Stem and seed the habaneros, leaving the inner membranes. Combine the habaneros with all the other ingredients except the lemon juice and wine in a blender and process to a fine puree. Transfer to a nonreactive pan and cook over low-medium heat for ten minutes. Add lemon juice and wine, mix well and transfer to sterilized sauce bottles.

Keep refrigerated, shake well before use.

I found that this sauce improves over time, apparently as the wine turns into vinegar.

Adapted by Gabi Shahar from a recipe by Jeremy Nguyen, November 1994.

Gabi gabi@comm.mot.com (Gabi Shahar)

Yukkai Jang Kuk (Beef Stew)

Recipe by: Arthur Pais

Serving Size: 4

Amount Measure Ingredient -- Preparation Method

-------- ----------- --------------------------------

2 pounds flank steak -- cut in thin slices

1/2 teaspoon black pepper

20 green onions -- sliced

2 teaspoons garlic -- crushed

2 tablespoons soy sauce

2 cups cooked rice

2 tablespoons sesame oil

1 teaspoon sesame seeds -- roasted & ground

2 teaspoons sugar

2 tablespoons cayenne pepper

2 eggs

Cover the meat with water, bring to a boil, ruduce heat, and simmer for about 45 minutes to an hour or until very tender. Remove the meat, cool, and using two forks, shred the meat. Save the broth.

Combine the onions, garlic, and soysauce. Add to the broth with enough water to make 3/4 cup of broth per serving. Bring to a boil, reduce the heat, and simmer for about 8 minutes. Add the shredded meat and rice and mix well.

Mix the oil, sesame seeds, sugar, pepper and cayenne and add to the stew.

Break the eggs and pour them into the stew. In a few minutes, when the yolks become hard, the stew is ready to serve.

Traditionally served with plain white rice, kimchi, and a steamed vegetable.

NOTES : Vermicelli or egg noodles can be substituted for the rice. Hawk's Kitchen Kollection - 1994