Text 16509, 95 rader
Skriven 2008-11-17 08:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: CHILLI recipe
=========================
-=> hap newsom wrote to Dave Drum <=-

 hn> ok, so they are prepared chili spices mixes...I
 hn> don't use any of them, preferring to mix my own.

One can make some wonderful chilli spice mix. But, it is MUCH more convenient
to find a good base mix already made and modify it to suit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Some Like It Hot
 Categories: Spices, Chilli, Chilies
      Yield: 1 Cup
 
MMMMM--------------------MILDNESS AND FLAVOUR-------------------------
      4    Ancho chilies (dried
           - poblanos)
      3    Dried New Mexico chilies

MMMMM----------------------------HEAT---------------------------------
      3    (to 5) Dried Chiles de Arbol
           - or Cayenne

MMMMM--------------------------FLAVOUR-------------------------------
      2 tb Cumin seeds; toasted
      2 tb Garlic powder
      2 ts Ground Mexican oregano
 
  The whole point of making your own chilli powder is to make it to your
  own personal taste.
  
  Preheat your oven to 300F.
  
  Remove stems and seeds from all the chilies. Cut each chile in half
  with scissors and flatten the pieces. Incidentally, good dried
  chilies will still have some moisture in them and be fairly pliable.
  Dont use dried chilies that are so dry and fragile that they shatter
  when touched. Chile ristras and wreaths are wonderful decorative
  accents, but the chilies dry out and lose their flavor.
  
  Put the chilies in a single layer on a baking sheet and bake for 4 or
  5 minutes. Remove the pan and check the chilies (they cool almost
  immediately). The smaller chilies will be toasted first, so remove
  them and set aside. Bake the larger pieces another 4 minutes and
  check again. The poblanos will be done last, but as portions of them
  toast, break them off and set aside returning the pan to the oven if
  necessary.
  
  When all chilies are toasted and crispy, break each piece into two or
  three pieces and place in a blender. Pulse briefly until you have
  powder.
  
  Toast the cumin seeds by placing them in a dry skillet over medium
  heat. Stir the seeds constantly being very careful not to let them
  scorch. When they are a few shades darker than the untoasted seeds,
  they are ready. Grind the toasted seeds with a mortar and pestle or
  with a rolling pin between two sheets of waxed paper.
  
  Add the ground cumin, garlic powder and oregano to the ground chilies
  in the blender. Pulse a few more times to thoroughly mix the powder,
  and youre through. You should have about 1 cup of chilli powder,
  depending upon the size of your chilies.
  
  You have created your own custom blend of chilli powder. If you
  compare what you have just made with the store-bought variety, you
  will find it to be much darker in color with a deeper, richer aroma
  and taste.
  
  This recipe makes very good chilli powder, but is by no means written
  in stone. The chilies and other ingredients can be varied according
  to your taste. To add the smoky heat of chipoltes (smoked jalapeos),
  for instance, substitute a chipolte for one of the chilies de arbol.
  Or better yet, toast some chipoltes and make a pure chipolte powder
  from them. A teaspoon of chipolte powder is the rough equivalent of
  one chipolte chile.
  
  Store your chilli powder in a small, airtight container like a glass
  jar with a lid that can be tightened. If you make more chilli powder
  than you will be using in the immediate future, triple bag it in
  plastic bags and put it in the freezer.
  
  With this knowledge, you are limited only by your imagination and your
  taste.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 13 June 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Art is wasted on people who have no souls." -- Jack Butler
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