Text 18141, 117 rader
Skriven 2008-12-20 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: White
=================
-=> Quoting Dave Sacerdote to Hap Newsom <=-


 DS> I love a snowy winter and a white Christmas.

So do I. It's the snowy Halloweens and white Labour Days I can't
stand! [g]

I just came across a different style of food blog. Tom the Grocery
Guy is a butcher and as crude as Gordon Ramsay.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tom's Chili Recipe
Categories: Chili, Beef, Pork
  Servings: 3 gallons

           guajillo (juajillo) chiles
           puja (puya) chilies
           water
           ground short rib
           brisket
           pork scrap
           lamb
           salt, pepper
           toasted, freshly ground
           cumin
           diced onions and garlic
           more cumin
           more black pepper
           white hominy
           beer or chili water or
           stock
           white wine vinegar or cider
           vinegar

I figure that I have been pontificating enough about making chili
that I'm required at this point to actually come correct and put
forth a recipe for it so that I can be further judged. Like I said,
it's not really neuro-science. It's just dried chilies, spices
onions garlic corn meal and good ground meat.

Anyway, lets start with the most important part which is the
chilies. For a 3 gallon batch you'll need a small plastic grocery
bag made up mostly of guajillo (juajillo) chiles and a fist full of
puja (puya) chilies. New Mexicos are OK and anchos, chipotles and
mulatos are to be avoided as they make a dark and bitter flavor that
tastes like chewing on spicy aspirin. The more heat you want the
more puya you need but keep them separate for the time being.

Now take your chilies and pull off the stem and shake out the seeds.
If your anal and also want a milder chili you can also remove the
white veins too. Make sure to get all the seeds as they'll ruin the
whole deal if you get one in your teeth. Once you have your seeded
chilies you want to boil water equivalent to the volume of chilies
and the turn off the heat. Make sure that the pot has a lid or when
you add the chilies you'll pepper-spray your apartment with the
spicy steam. Now add the chilies, punch them down and put on the
lid. Basically you want to wait until the pot has cooled to the
point where you can touch the sides with your hand (45 minutes or
so) and then puree the whole shiterie with an immersion blender
until it's smooth. This might be a good time to run the paste
through a china cap to get the big chunks out but if you're not
trying to impress anyone with your flawless French Laundry chef
skills skip it.

Another alternative if a) if it's late Summer and b) you're lucky
enough to have a farmer that raises flavorful, ripe red peppers you
can fire roast the skins off them, seed them and make a puree of
fresh chilies, though you might need to add dried ones to add some
bottom end.

Anyway, next you want to brown your meat. I like ground short rib,
brisket and some pork scrap but really it doesn't matter that much.
Ideally I would also throw in a small amount of lamb to give it some
gamey punch, just don't over do it or it'll start tasting like
kibbe. I like add a little salt, pepper and toasted, freshly ground
cumin at this point. Again, don't over do it you just want to make
the meat suck in some flavor but not make it bitter and over spiced.
Brown until, well, brown.

For some reason I like to saute the ton of diced onions and garlic
separately, though I don't think it matters that much. If you're
going for that perfection fetish shit you could immersion blender
this stuff after it's cooked and then add it to the meat.

Now add your chili paste and more cumin and maybe more black pepper.
Taste it you fool! It should be tasting nice but raw and not quite
integrated. After it simmers for a while taste it again and correct
the seasoning. Usually I find that it either needs more garlic, heat
(add powdered cayenne), cumin or black pepper and salt.

You're chili should have simmered a good while now. Time to add
hominy. I like white hominy but hey it's YOUR chili. You want the
water in the can and everything unless the water tastes like a can.
At this point your should gradually add corn meal a few tablespoons
at a time. Let it settle in for ten minutes and then reevaluate and
add more if needed. You're shooting for Hormel consistency here no
further explanation needed. Too thick? Add beer or chili water or
stock. Too fatty? Add some white wine vinegar or cider vinegar.

Done. That wasn't hard was it?

Posted by tom.murder.murder.marcyville.
                     
  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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