Text 23659, 114 rader
Skriven 2007-12-02 08:32:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Chilli dissipations
===========================
On 11-29-07 MICHAEL LOO Scribbled to DAVE DRUM about Chilli dissipations 

ML> ML>That is way too broad. It would encompass everything from what my
ML> ML>mother made as an experiment once - chuck roast with anchos and
ML> ML>garlic, nothing else - to goulash and some versions of coq au
ML>vin.  DD> Why so it does. I have no problem with that. Apparently you
ML> DD> do, you  little old incipient Food Kop, you.

ML>Not Kop but historian, and not incipient. You should realize by
ML>now that I am one of the most vigorous defenders of various
ML>culinary faiths and traditions here, especially the classic
ML>French.

Actually your mother's version was probably closer to what is claimed as 
"Chuckwagon Chilli" than most other versions. The chilies were in there 
to cover the pong of the "off" meat. Garlic or wild onions were probably 
used, too. No tomatoes as those would not survive in the chuck wagon.

Chilli is a _VERY_ broad category.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Chilli w/Hominy & Zucchini
 Categories: Lamb/mutton, Chilies, Stews, Weird, Squash
      Yield: 5 servings
 
      4 lb Bone-in lamb shoulder or
           - neck
           -=OR=-
      3 lb Boneless lamb shoulder; in
           - 1 1/2" cubes
           Salt & fresh ground pepper
    1/2 c  All-purpose flour
      6 tb Extra-virgin olive oil; as
           - needed
      1 md Onion; large dice (1 cup)
      4 cl Garlic; chopped
      2 tb Chile powder *
      1 ts Ground cumin
      1 ts Dried oregano
      1    Bay leaf
      1 c  Lager beer
      4 c  Canned beef broth
      2 md Zucchini; in 1/2" thick
           - half-moons
     14 oz Can hominy; rinsed
           Corn tortillas
 
  * further, deponent sayeth not. You are on your own as to type and
  style AFAICS. UDD (see notes below)
  
  All kinds of chilli are in this world--not all of them are made equal.
  One sure way to make a flavorful chilli is by using lamb. Any kind of
  lamb stew meat you can find will work wonders. Bone-in cuts make for
  less-polite eating, but the bones do add lots of flavor to the sauce.
  Any way you go, you won't want to miss a drop, so use tortillas to
  sop up the broth.
  
  Position a rack in the center of the oven and preheat to 325oF. 
  
  Season the lamb with salt and pepper to taste. Toss the lamb with the
  flour to coat, shaking off excess. Heat 2 tablespoons of the olive oil
  in a Dutch oven or flameproof casserole over medium-high heat. In
  batches, add the lamb turning occasionally until browned, adding more
  oil as needed, about 8 minutes. Transfer to a plate.
  
  Wipe out the pot and heat 2 tablespoons of oil over medium heat. Add
  the onion and cook until softened, about 5 minutes. Add the garlic,
  chile powder, cumin, oregano, and bay leaf and stir until fragrant,
  about 1 minute. Add the beer and bring to a boil. Return the lamb to
  the pot and add the broth. Bring to a boil over high heat. Cover and
  bake until the lamb is tender, about 2 hours.
  
  Meanwhile, heat the remaining 2 tablespoons oil in a large skillet
  over medium-high heat. Add the zucchini and cook, turning
  occasionally, until lightly browned, about 7 minutes.
  
  Stir the zucchini and hominy into the chilli and bake until the
  vegetables are heated through, about 10 minutes.
  
  Remove from the oven and let stand for 5 minutes. Skim off any fat on
  the surface. Season to taste with salt and pepper. Serve in bowls,
  with hot tortillas passed on the side.
  
  Uncle Dirty Dave Note(s): I suppose that since the definition of
  chilli is "any kind of meat cooked with chilies and spices" that this
  qualifies. But, eeewwww. What kind of chile powder is used? Powdered
  red ancho is a lot different than powdered habanero which is
  different than powdered cayenne. And, if a chilli-mix was meant -
  which one. They are all different and they all taste different.
  
  FROM: "Back To The Table" a food blog by Art Davis
  
  Makes 4 to 6 servings
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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