Text 22415, 91 rader
Skriven 2009-03-26 13:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Food Quiz 397
=====================
 ML> fried chicken skin entry on thisiswhyyourefat.com? 
 JW> I love crispy chicken skin but that is too big a helping at one time
 JW> for me.

That eyeballed nowhere near too big a serve.

 JW> The Bacon Weave Roll With Cheese looks delicious!

Most of them look at least hungrifying.

 -=> Jim Weller said to Dave Sacerdote <=-
 DS> Well that tears it.  I'm petitioning Her Highness to have the
 DS> protection and custodianship of the English Language officially
 DS> transferred to North America.
 JW> Like it's safe here after Bush's manglefications. [g]
 JW> If you can verb a noun why can't you noun an adjective.

Only the intelligent are sanctioned to do this.

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     Title: Warning Shot Chili - Runs For Your Life 2002 ICS Winner
Categories: Chili, beef, pork, sausage, no_beanz
  Servings: 15

      1 ts Tradewinds ground Cayenne
           pepper
      1 TB Tradewinds MSG
      5 TB Tradewinds ground Cumin
      2 TB ground Chimayo chile powder
      2 TB ground Pasilla chile powder
      2 TB New Mexico Hot chile powder
      6 TB Tradewinds California Chili
           Powder
      5 ts Tradewinds granulated
           garlic
      5 ts Tradewinds granulated onion
      3 ts Smart & Final non-iodized
           salt
    1/2 ts Ground chile pequin powder
      4 cn chicken broth
      2 TB cider vinegar
      2    sweet onions, minced
      8 TB garlic, pureed
      5 lb cubed Smart & Final tri-tip
           beef
      2    8-oz  cans El Patio brand
           Mexican tomato sauce (yellow
           can)
      2 oz Smart & Final pork
           tenderloin
      4 oz Jimmy Dean hot sausage
      2 sm cans Ortega fire-roasted
           green chiles (3 per can),
           seeded and minced
      2 ts Tabasco sauce (traditional
           flavor)

Measure dry ingredients prior to day of cook-off, keep in refrigerator
or freezer. This is the set-up. On the cooking day: Preparation prior to
cooking:  Place onion, garlic, and two minced green chiles in a blender
with a small amount of chicken broth; puree, pour into chili pot. Pour
El Patio Mexican tomato sauce in pot with pork tenderloin. Add one can
of chicken broth to blender and the entire set-up, reserving 2 TBSP of
set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up
mixture into chili pot.

Hour 1: Boil ingredients in chili pot, keeping temperature between
180-200 degrees. Meanwhile, in a frying pan, saute the cubed tri-tip
until no longer pink; strain, reserving juices; set aside. Saute the
Jimmy Dean hot sausage. Place sausage in a bouquet garni bag, place bag
in the chili pot, and allow sausage bag to float in chili pot. Watch pot
and add broth as needed.

Hour 2: Add half of remaining broth/set-up mixture into chili pot. Add
two minced green chiles. Add broth as necessary. Take reserved meat
juices and run through a coffee filter.  Add strained meat juices to
chili pot. 30 minutes after Hour 2, add sauteed meat to chili pot. Add
broth as necessary.

Hour 3: Remove pork tenderloin and bouquet garni bag; discard. Add half
of remaining broth/set-up mixture into chili pot. Continue to boil,
watching consistency. 30 minutes into cooking time (30 minutes before
conclusion of cooking) add all remaining ingredients, including Tabasco.
Blend well. Adjust salt to taste.

From: A1hotfood@hot.Rr.Com

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