Text 16823, 106 rader
Skriven 2007-06-16 20:19:00 av JIM WELLER (1:123/140)
Ärende: re-post 8
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Ä Area: 193 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 10                                           Date: 14 Jun 107  21:24:51
  From: Jim Weller                                   
    To: Ian Hoare                                    
  Subj: Re: clean/dirty 614
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

-=> Quoting Ian Hoare to Dale Shipp <=-

 IH> I learnt that even if USAians are
 IH> cavalier about what goes into food from other countries (Burton's
 IH> Bouillabaisse, and everyone's Coq au Vin) they sure as hell defend
 IH> their own prejudices. Whether it be chili or chowder.

Let us not forget proper Cornish pasties. No peas or carrots or
other muck in 'em!

I am trying to teach Glen how to make proper baked beans with proper
white beans. But he keeps fooling around with Barlotti beans
whatever the hell they are and mung beans. A pure waste of good pork
and molasses! You should re-post your synthesis beans for his
benefit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Chili with Sirloin and Asiago
 Categories: Beans, Beef, Mexican, Chili, Chilies
      Yield: 8 Servings
 
      1 lb Dried black beans
      1 tb Whole cumin seeds
    1/2 ts Cayenne
      2 ts Paprika
      1 tb Dried oregano leaves
      1 sm Pasilla chile
      2 tb Olive oil
      1 lg Yellow onion, chopped
      1 ts Salt, plus more to taste
      1    Chipotle chile, chopped
      4    Cloves garlic, chopped
      4    Tomatoes, (large and ripe)
           -peeled, seeded, and chopped
      1    Green bell pepper, (medium
           -size) seeded and chopped
      1    Bay leaf
      1 lb Sirloin steak
    1/2 c  Cilantro, chopped
    1/2 c  Salsa fresca
    1/2 c  Asiago cheese, grated

MMMMM------------------------SALSA FRESCA-----------------------------
  1 1/2 lb Tomatoes, cored, seeded, and
           -cut into 1/2-inch dice
    1/4 c  Onion, finely chopped
    1/4 c  Cilantro, chopped
      1    Jalapeno chile, or serrano
           -chile, seeded, deveined,
           -and finely chopped
      3 tb Lime juice, fresh
           Salt and pepper, to taste
 
  To make Salsa Fresca: Mix all the ingredients together and let
  stand at least half an hour before serving. Use within 24 hours.
  
  1. Sort through the beans and discard any stones. Rinse well. Soak
  overnight.
  
  2. Toast the cumin seeds, cayenne, paprika, and oregano lightly in
  a large dry skillet over a medium flame. Do not let them burn.
  Remove and set aside.
  
  3. Remove the stem, seeds, and veins from the pasilla chile and
  grind the chile to a powder in a spice grinder or blender.
  
  4. Heat the oil in the same skillet and saute the onion until
  softened. Add 1 teaspoon salt and the chipotle chile, ground
  pasilla chile, toasted spices, garlic, tomatoes, and bell pepper
  and cook together for about 15 minutes.
  
  5. Drain the beans and place them in a large pot. Add the contents
  of the skillet and the bay leaf. Add water to cover by 2 to 3
  inches. Bring to a boil, reduce the heat, and simmer until the
  beans are soft, 1 1/2 to 3 hours.
  
  6. When the beans are cooked, season to taste with salt. Grill the
  steak, cut it into cubes, and stir into the beans along with the
  cilantro. Serve in bowls, garnishing each serving with a
  tablespoon of salsa fresca and a tablespoon of grated cheese.
  
  NOTES: Served at Cafe Terra Cotta in Tucson and in Scottsdale,
  Arizona

  Donna Nordin, Contemporary Southwest Cookbook
  Formatted by Brenda Adams
  Posted to MC-Recipe Digest
 
MMMMM

Cheers

YK Jim


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