Chile Recipe Collection Volume I

- Salsa - Guacamole - - Chiles - Chili-Heads Colonel Philpotts - Steaks - Chicken - Fish - Barbecue - - Beans - - Ethnic - Collections - Lee's Recipes -

A compilation of hot pepper recipes from across the Internet

Edited By: Luis K. Ayala ayalal@txswu.edu

 

Welcome pepper-eating friends! You are about to start a journey through what I hope will be a very complete compilation of pepper dish recipes. Before we go any further, I would like to thank everybody who submitted their recipes and secrets to the Chile-Heads Recipe Archive, and to all the members of the Chile-Heads Mailing list on the Internet. This collection would not have been possible without these priceless resources.

 

This file was downloaded from the internet and converted to html by Eileen Westgate.  Many recipes are in the MasterCook Export format and date from magazine articles and books of the 1980's and 1990's. Harking back to the days when the internet was text, friendly and safe, the entries include contributors' real names and real email addresses, often from work. Many of these people met each other in person and became friends. The email addresses are for the most part now all defunct. Among the names are such as friends Garry Howard and Jim McGrath. Bruce and I met Jim and Linda through the "chiliheads" bulletin board. Jim hosted "hot lucks" where chili-head posters would gather to share food and conversation. Garry sold his house in Cambridge and moved to Puerto Rico. Jim stopped working for Hitachi in the early 2000's so had to give up his neat email address of jim@hi.com. He had a T-shirt sporting his address which he would wear while grilling up hot spicy delicacies!  The wonderful days before spammers, pop-ups, phishers, and internet predators. 

Eileen – November 13, 2005

 

What makes peppers hot?

Peppers, as we generally refer to them, are members of the Capsicum species, many of which are not hot or pungent. Two examples are the bell peppers grown in the US, as well as some paprikas grown in Europe. These varieties are used fresh, and many times used to enhance other foods with their colors. The wilder members of the Capsicum species, on the other hand, range from mildly to extremely pungent. This is due to the substance capsaicin, or, actually, a group of similar substances called capsaicinoids.

 

The capsaicinoids are unique compared to other “spicy” substances, such as piperine (black pepper) and gingerol (ginger) in that capsaicin causes a long-lasting selective desensitization to the irritant pain, as a result of repeated doses of a low concentration or a single high concentration dose.  The result is an increasing ability to tolerate hotter foods.

 

Warnings:

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. Contact lens users: REMOVE your contacts BEFORE you start any recipe that requires handling peppers (you don’t want to touch your eyes later trying to remove your contacts).

 

Heat as Measured in Scoville units

(high pressure liquid chromatography):

PEPPER

FROM:

TO:

Bell Pepper

0

 

Cherry

100

500

Anaheim

500

1,000

N.M. Big Jim

1,000

1,500

Ancho

1,000

1,500

Poblano

1,000

1,500

Jalapeno

2,500

5,000

Yellow Wax

5,000

15,000

Serrano

5,000

23,000

Piquin

30,000

50,000

Cayenne

30,000

50,000

Tabasco

30,000

50,000

Chipotle

50,000

100,000

Thai

50,000

100,000

Habañero (a.k.a Scotch Bonnets)

100,000

325,000

Specs:

The following table should only be used as a general guide when trying to make a substitution (to make things hotter, of course!). Keep in mind that even the same variety of peppers will have different heat intensity due to a number of different factors.

 

The following is an excerpt from an article that appeared in Organic Gardening Magazine, in their March 1995 issue:

 

“The Chile Institute Newsletter reports that a RED SAVINA habañero pepper is now believed to be the hottest pepper ever tested (577,000 Scoville Units)”

 

Disclaimer

Whenever possible I have included information on the source of the recipes, as well as any original comments that may be helpful to those trying them for the first time.


 

A

Aglio Olio Peperoncino ( garlic oil with peppers)        8

Aji Sauce.......................................... 8

Ancho Chile Puree............................. 9

Apricot Salsa.................................. 10

Apricot/Habanero Glaze.................... 9

Artichoke Dip.................................. 10

B

Basic All-American Barbecue Sauce... 8

Basic Fresh Salsa Techniques........... 75

Basic Lemon Grass Curry Sauce...... 110

Basic Salsa Recipe........................... 12

Basil Guacamole............................. 13

Berbere.......................................... 13

Berebere........................................ 13

Billy Bob's Texas Chili...................... 14

Birria-style Brisket.......................... 15

Black Bean Dip................................ 68

Black Bean Salad............................. 17

Black Hole Chili............................... 18

Blue Cheese Dip.............................. 27

Blue Cornsticks............................... 19

Brendan's famous Onion Rings......... 20

Buffalo Chicken Salad...................... 26

Buffalo Chicken Wings................ 23, 26

Buffalo Style Chicken Wings............. 20

Buffalo Wings.................................. 21

Bul Gogi (Korean marinated beef)..... 27

Butternut Squash and Ancho Chile Puree         28

C

Cacahuetes Oaxaquenos................. 28

Cafe Con Leche Habanero Sauce...... 29

Cafe Pasqual's Black Beans.............. 15

Cafe Pasqual's Green Chile Sauce..... 29

Cafe Pasqual's Huevos Motulenos..... 91

Cafe Pasqual's Salsa Fresca............. 30

Cajun Spiced Nuts........................... 31

Calabacitas.................................... 31

Camarones Rancheros (Ranch-Style Shrimp)  32

Cambogee Beef.............................. 31

Carne Adovada............................... 33

Carne Asada con Chile Guajillo......... 33

Ceviche De Palapa Adriana - Acapulquito Style          35

Charlie's Salsa................................ 35

Cheddar Corn Biscuits..................... 36

Cherry Tomato Salsa....................... 36

Chicken and Rice with Peppers......... 39

Chicken Chile Verde......................... 37

Chicken Chili................................... 38

Chicken Stir Fry............................... 39

Chile Bean Soup.............................. 41

Chile Bread..................................... 42

Chile Cheese Sausage Dip................ 42

Chile con Queso......................... 44, 45

Chile Con Queso (Chiles With Cheese) 45

Chile Petine Wine............................ 48

Chile Roasted Pecans...................... 51

Chile Sauce................................... 182

Chile Verde..................................... 52

Chile Verde ( Basic Green Chile Sauce) 78

Chile Vinegar.................................. 53

Chiles En Nogada (Chiles in Walnut Sauce)      46

Chiles Poblanos Stuffed W/Corn....... 62

Chiles Rellenos................................ 49

Chiles Rellenos (Stuffed Chiles)........ 49

Chiles Rellenos de Queso................. 48

Chiles Rellenos De Queso (Chiles Stuffed With Cheese)       51

Chili blackeye pancakes................... 41

Chili Verde Stew.............................. 52

Chili Vinegar Sauce.......................... 53

Chilorio (shredded pork filling for burritos)      53

Chinese Brine Pickles....................... 54

Chipolte Marinade.......................... 172

Chipotle Chile Oil and Vinegar........... 56

Chipotle Pepper Stuffed Flank Steak.. 55

Chipotle Puree................................ 56

Chipotle Sauce................................ 56

Chipotle Sauce 1............................. 57

Chocolate Mole............................... 57

Chorizo..................................... 58, 59

Cilantro Lime Salsa Fresca............... 60

Cilantro-Lime Salsa......................... 59

Classic Salsa................................... 60

Cold Tomatillo Soup......................... 60

Colonel Hatch's Chorizo*................. 61

Corn, Bean and Pumpkin Stew.......... 61

Cranberry Chipotle Compote -- A cranberry relish     62

Cranberry Salsa.............................. 63

Cream of Green Chile Soup............... 63

Creol Seasoning.............................. 64

Cucumber Kimchee......................... 64

Cucumber Tomato Chili Salad........... 64

Curry-Spiced Citrus and Avocado Salsa 65

D

Dashi............................................ 109

Dave W's Salsa (Thanks to Julia)...... 65

Death Wish Hot Sauce..................... 66

Death Wish Salsa............................ 66

Deep-Fried Plantain Rounds............. 67

Don Fernando's Green Chile Stew (serves 6)   81

Double Mustard Chicken................... 67

Dried Red New Mexico Chile Puree... 126

Dry Rub Sirloin................................ 68

E

Eggplant with Yu-xiang Sauce.......... 69

Elote Con Crema (Fresh Corn With Cream, Chiles, & Cheese)        70

Emeril's Baked Spiced Shrimp........... 11

Emeril's Creole Seasoning................ 12

Enchiladas Verdes de Pescado (Shredded Fish Enchiladas with Roasted Tomatillos)     71

Escabeche...................................... 72

Evil Jungle Prince Salsa:................... 72

F

F-16 Afterburner Hot Sauce............. 73

Fiery Thai Salsa............................... 73

Fish Tacos...................................... 74

Food Haven Pepper Sauce.............. 190

Fresh Salsa (Chile).......................... 74

Fried Sweet Plantains.................... 129

G

Gabi's Harissa................................. 75

Garlic Chicken................................. 76

Grandma's Green Chile.................... 77

Green Chile..................................... 14

Green Chile Stew............................. 79

Green pozole(pozole verde)........... 142

Green Rice...................................... 82

Grilled Shrimp Rellenos.................... 82

Ground Turkey Burritos.................... 83

Guisada de Chile Verde (Green Chile Stew)      53

H

Habanero Extract............................ 84

Habanero Mango Chutney................ 84

Habanero Rum Toddies.................... 84

Habanero Salsa............................... 85

Habanero Sauce.............................. 85

Habanero Vodka............................. 86

Habanero-Chipotle Sauce................ 83

Harissa Sauce................................. 86

Harissa Sauce (Hot Licks)................ 89

Harissa:......................................... 86

Hawaiian Chicken Wings.................. 27

Hell's Eggs...................................... 86

Holy Basil Chicken........................... 87

Home-Smoked Chipotles Adobado.... 87

Home-Style Inner Beauty Hot Sauce. 93

Hopping John.................................. 88

Hot and Spicy Nuts.......................... 91

Hot Artichoke dip............................ 88

Hot Oil Dressing And Dip.................. 89

Hot Pepper Chicken......................... 90

I

Indian Red Gun Powder (Molaha Podi) 92

Island Salsa.................................... 93

J

Jack Daniel's Rib Glaze..................... 94

Jacquie's Everyday Salsa................. 94

Jalapeno Cheese Soup..................... 95

Jalapeno Honey MustarD with Sundried Tomatoes     98

Jalapeno Ice Cream......................... 97

Jalapeno Jelly................................. 97

Jalapeno Margaritas........................ 98

Jalapeno Mustard............................ 98

Jalapeno Poppers............................ 99

Jalapeno sauce............................... 99

Jalapeno-cilantro mustard............... 96

Jamaican Jerk Chicken................... 100

Jamaican Jerked Chicken............... 100

James' World's Hottest Wings!......... 22

Janice Okun's Buffalo Chicken Wings. 24

Jerk Chicken........................... 102, 103

Jerked Chicken.............................. 101

Jerked Chicken/Ribs, ala Jon.......... 102

Jerked Pork Chops......................... 101

Jicama Tomatillo Salsa................... 103

Joey's Seared Collards................... 104

Jonathan's Tempeh Mock Brahmin Keema-Matar       122

K

K.C.'s Grilled Killer Jamaican Party Beef from Hell      106

Karen's Green Chile Stew................ 104

Ken's Corn Muffins......................... 106

Kim Chee...................................... 107

Kim Chi......................................... 108

Kimchi.......................................... 107

L

Lamb Green Chile Stew.................. 109

Lamb Patties Moroccan Style With Harissa Sauce      124

Lemon Fire Crisps.......................... 109

Lentils with Apricots and Peppers.... 110

Lime Pickle.................................... 111

Lobster Seviche............................. 169

Locro............................................ 114

Lucy's Lamb Stew.......................... 115

M

Ma Tuckers BBQ Sauce................... 118

Mango Salsa.................................. 116

Mango-Habanero Icecream............ 115

Mango-Tomatillo Salsa................... 117

Max Lippitt Salsa........................... 117

Meatballs In Chipotle Sauce............ 118

Mermaid Prawns............................ 119

Mesa Verde (Green Sauce)............. 119

Mexican Jalapeno Chocolate Cream Cake        96

Mexican Style Hot Sauce................ 121

Mexican-Style Chicken................... 120

Mild Chile Sauce............................ 121

Modified Buffalo Wings..................... 25

Mole Poblano................................. 122

Muscadine Habanero Jam............... 125

Mussel Seviche.............................. 168

My Grandma's Salsa........................ 77

N

Nappy Pie..................................... 126

New Mexican Pasta Salad w/ Red Chile Pesto  147

New Mexican Red Pepper Paste....... 151

Ninfa's Green Sauce....................... 127

Not Yo' Mama's Red Beans and Rice 145

Nuoc Cham (Vietnamese Chili Sauce for dipping)       127

Nuoc Cham (Vietnamese Hot Sauce) 127

O

Old Angler's Inn Santa Fe Shrimp Seviche       167

Orange Beef.................................. 180

Oriental Hot Wings.......................... 25

Oriental Slaw................................. 128

Ortega Fire-Roasted green chiles.... 120

Oven-Roasted Potatoes with Rosemary and Chile      154

Oysters In Spicy Black Bean Sauce.. 177

P

Papas Fritas Con Rajas................... 129

Pasta from Hell.............................. 130

Paula's Pickles............................... 130

Pebre (Chilean hot sauce).............. 131

Persimmon Habanero Salsa............ 131

Peruvian Chicken (Aji de Gallina).... 132

Pfeffernusse.................................. 132

Pineapple Salsa...................... 133, 134

Pipian paste (Pumkin Seed Paste)... 134

Piri Piri sauce................................ 135

Piri-piri......................................... 134

Plain ol' Hot Oil................................ 91

Poblano And Chipotle Potatoes....... 135

Pollo En Escabeche Oriental (Shredded Chicken Yucatan)    40

Pollo en Mole................................. 136

Pork and Tomatillo Chili.................. 137

Pork Tenderloin with Jalapeno Sauce 138

Portuguese Style Chile Sauce......... 138

Posole.......................................... 139

Posole as a Vegetable.................... 140

Potato Soup with Green Chiles........ 141

Pozole Jalisco................................ 141

Puppy's Breath Chili Recipe............ 142

Q

Quelites (Spinach and Pinto Beans). 143

Quemada Salsa............................. 144

R

Rain's Posole Con Queso................ 139

Rajas Con Jitomate (Chile Strips With Tomatoes)      144

Rajas De Chile Poblano (Chile Poblano Strips)  145

Real Buffalo Wings........................... 26

Really Bad Chocolate Ice Cream....... 43

Red Beans and Rice........................ 145

Red Chile BBQ Sauce...................... 146

Red Chile Pesto............................. 147

Red Chile Puree............................. 148

Red Chile Sauce............................. 148

Red Curry Cambogee..................... 149

Red Curry Cambogee with Meat and Peanuts   148

Red Hot Roux................................ 149

Red pozole.................................... 142

Rib Rub with a Mexican influence..... 184

Rice and Peas................................ 152

Rich Chili....................................... 153

Ring-of-fire dip.............................. 153

Ringwarmer Nuts........................... 153

Ripe Olive Swiss Enchiladas.............. 70

Roasted Habanero Salsa from Hell.. 154

Roasted Red Pepper Soup with Green Chilies and Smoked Chicken 150

Roof Terrace Restaurant Caribbean Seafood Escabeche       167

Rotel Salsa.................................... 154

Rude's Cayenne Pumpkin Pie............ 34

S

Saigonnais Scallop Seviche............. 166

Salmon w/ Cumin-Coriander Crema & Chipotle Salsa 155

Salmon with Citrus Habanero Salsa. 156

Salpicón........................................ 156

Salsa Ahogada.............................. 157

Salsa Campechana (Campeche-Style Sauce)  157

Salsa Cruda (Raw Tomato Sauce).... 158

Salsa De Aguacate (Avocado Salsa).. 11

Salsa de Aji................................... 114

Salsa de Chile Cascabel.................. 157

Salsa de Jitomate y Queso (Tomato And Cheese Sauce)      161

Salsa de Tomate Verde (Cruda)...... 162

Salsa Del Sol................................. 158

Salsa Escabeche Para Carne (Pickled Sauce for Meats)        159

Salsa for Honeybaked Ham............. 116

Salsa Fresca........................... 159, 160

Salsa Fresca 1............................... 160

Salsa Frita (Fried Sauce)................ 160

Salsa From Canned Ingredients........ 32

Salsa From My Mom....................... 124

Salsa Roja..................................... 161

Salsa Roja (Fields of Greens).......... 162

Salsa Verde M5.............................. 163

Salsa verde:.................................. 163

Salsa Xcatic.................................. 164

Sangrita................................. 164, 165

Sauce for Pork............................... 165

Scott's Red Beans and Rice............. 166

Serrano Rum................................. 166

Sesame Hot Oil............................... 91

Seviche Collection......................... 166

Shrimp Creole............................... 170

Shrimp Grits.................................. 171

Simple, Easy, and Hearty Vegetarian Chile      191

Skillet Cornbread........................... 171

Smoked Cayenne Oil...................... 171

Smokey Chipotle Corn Bread............ 55

Smoky Roasted Salsa..................... 172

Sopa De Chaya.............................. 173

Sopa de Hongos y Nopales............. 125

Sopa De Lima (Lime Soup).............. 112

Sour Green Chile Salsa................... 173

Spago's Vanilla Lobster Sauce Pasta 112

Spago's Vanilla Lobster Sauce Pasta 2 113

Spicy Black Bean Dip....................... 17

Spicy Cajun BBQ Shrimp................. 174

Spicy Cajun Shrimp........................ 175

Spicy Confetti Chicken Breasts....... 175

Spicy Island Hot Sauce................... 176

Spicy Nut Salsa With Blue Cheese... 176

Spicy Oysters................................ 177

Spicy Seafood barbecue sauce........ 177

Spicy Thai Chicken and Coconut Soup 178

Squash Soup with Four Chiles........... 52

Steak Diablo.................................. 178

Steve's wing sauce:......................... 25

Stir-fried Green Beans with Pork and Chilies    78

Stuffed Peppers............................. 179

Successful Green Chili Stew.............. 80

Sweet and Hot Peach Relish............. 90

Sweet-Hot Holiday Grapes............. 180

Szechuan Orange Beef................... 180

Szechwan Prawns.......................... 181

T

Tamale Sauce................................ 182

Taters and Chiles........................... 140

Texas Chili.................................... 183

Thai Pasta..................................... 185

Thai Pepper Rum............................ 185

Thai Salad..................................... 186

Thai Table Hot Sauce (Nam Prik)..... 169

Thai/Vietnamese Table Sauces....... 187

The World Famous Texas Tornado... 184

Thick Sour Cream........................... 187

Tinga Poblana................................ 188

Toasted Chile Custard.................... 188

Tomatillo Salsa.............................. 189

Tomatillo y Almendra Sauce........... 189

Tortellini with Smoked Chedder Cheese and Chipotle Pepper Cream         190

Tropical Fruit Salsa........................ 190

V

Vegetarian Chorizo........................ 192

Vegetarian Red Chile Sauce............ 191

Viet Table Hot Sauce...................... 169

Viet-Acadian Salsa........................ 192

W

Warm Black Beans with Chiles and Cilantro     16

Warm Chocolate Pecan Pie............. 193

West Indian Pumpkin Soup............. 194

White Chili.................................... 195

White Pasta From Hell.................... 195

White Salsa Dip............................. 196

Wine-Habanero Sauce................... 196

Y

Yukkai Jang Kuk (Beef Stew).......... 197


 

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

                   or

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:

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 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:

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. 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