Text 39156, 165 rader
Skriven 2010-06-19 09:09:00 av Dave Drum (41881.cooking)
  Kommentar till text 39091 av Ruth Haffly (1:396/45.28)
Ärende: Chilies
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Not from this specific recipe. But, it's near enough to what I usually
 DD> do with pinto beenz as to make no "never minds". I usually use a TB or
 DD> so of Mexene (used to be Chilliman) chilli spice and half that much of
 DD> good cumin (which isn't called for in Brother Walter's). Almost a
 DD> meatless chilli (which may be a contradiction in terms  Bv]= ).

 RH> The main thing I've used pinto beans for is in chili.  I know, 2 lls
 RH> out in your part of the country, and no beans but my usual prize
 RH> winning version is with one l and beans.  I've made a beanless type
 RH> also, for variety.  It has lots of meat, tomato, onion, pepper and
 RH> various seasonings.  I use gound meat in the first one, cubed or
 RH> chunked meat in the second--which will probably go to a chili cook off
 RH> for the first time this fall.

The two ells spelling of chilli is the "original". And by act of the Illinois
legislature and Governour, the "official" spelling in Illinois.

I only specify no beans in chilli if it is a recipe for ICS or CASI competition
chilli. I use beans often in my chilli ... preferring beans cooked in chilli
spice that will not alter substantially the flavour of my chilli -- although
they add a couple of layers to the texture and stretch the meat sauce quite
nicely for not a lot of money ... beenz is cheeper tha meat.  Bv)=
 
 DD> The quantity of red pepper (usually cayenne) is not specified, so one
 DD> may vary the heat according to taste without going too far off the
 DD> track of the recipe.

 RH> That's good to know.  Steve would probably add some chipotle if he
 RH> didn't think it was hot enough. (G)

That would be good - if using the beans as a stand-alone side dish. I'm not
sure what the smoky flavour of the chipotle would do to a pot of my chilli
though.   Bv)=

Look below the recipe for another that Steve might put to good use now that
y'all have a smoker.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Higaditos en Chipotle
 Categories: Latino, Poultry, Offal, Chilies
      Yield: 4 servings

    1/2 lb Tomatoes; broiled
      2 cl Garlic; peeled, rough chop
      2    Canned chipotle en escabeche
           - or en vinagre
    3/4 lb Chicken livers
      3 tb Melted chicken fat or
           - safflower oil
    1/2 md Onion; thin sliced
           Coarse salt
 
  Serves 4
   
  Put the unpeeled tomatoes, garlic, and chilies into a
  blender jar and blend until almost smooth; there should be a
  little texture to the sauce. Set aside.
   
  Trim the livers of any connective tissue and any greenish
  spots from the bile duct; cut each one into six parts. Heat
  the fat in a frying pan, add the liver pieces and onion,
  sprinkle lightly with salt, and fry, tossing them almost
  constantly - a stir-fry if you will- for about 3 minutes
  over high heat. Add the blended ingredients and, still over
  high heat, cook for about 5 minutes or until the sauce has
  reduced and seasoned. Adjust seasoning.
   
  The Art of Mexican Cooking

  From the collection of Jim Vorheis

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Home-Smoked Chipotle Chilies
 Categories: Chilies, Sauces
      Yield: 1 batch

           Chunks or logs of fragrant
           - hardwood, preferably a
           - combo of oak & mesquite
  1 1/4 lb Red-ripe jalapeno chilies
           - w/stems
    1/2 c  Dried Red New Mexico Chile
           - Puree
           +=OR=+
           Commercial chile paste; such
           - as Santa Cruz
    1/3 c  Water
      2 tb Tomato paste
      2 tb Cider vinegar
      1 tb Packed dark brown sugar
      1 cl Fresh garlic; peel, crush
    1/4 ts Salt
 
  Prepare a smoker according to the manufacturer's directions,
  using the wood chunks and achieving a steady temperature of
  275 - 300øF F. 

  Place the chilies directly on the smoker rack (or use a
  shallow disposable foil pan) at the cooler end of the
  smoking chamber or on the upper rack if your smoker has one.
  Lower the cover and smoke the chilies for 2 1/2 hours, or
  until they are soft, brown, and slightly shriveled.

  Remove the chipotles from the smoker. In a medium
  nonreactive saucepan, combine them with the chile puree,
  water, tomato paste, vinegar, brown sugar, garlic, and salt.
  Set over medium heat and bring to a simmer.

   Cook, stirring once or twice, until the sauce is very
   thick, about 15 minutes. 

  Cool to room temperature. Transfer the chipotles to a
  covered storage container and refrigerate for at least 24
  hours before using. They can be refrigerated for up to 2
  weeks or frozen for up to 2 months.

  UN-SAUCED DRIED CHIPOTLES: After removing the chilies from the
  smoker, place them on a rack and leave them, loosely
  covered, at room temperature, until crisp, light, and dry, 1
  to 2 weeks, depending on the humidity. Store airtight at
  room temperature.
 
  NOTES : Green jalapenos can be used, but red ones are more
  beautiful and have a deeper, sweeter flavor. Grow your own,
  or in the store, select chilies that have begin to turn red;
  they will eventually ripen. (Those picked without any red at
  all in their peels will always remain green.)

  Curtis sez: "If you want to use store-bought dried chipotles
  (which means the time to make this recipe goes down to under
  1/2 hour), it might help you to know that I just weighed 1
  1/4 pounds of jalapenos, and it took 30 peppers. But since
  my jalapenos were on the small side, I'd think that 20-25
  dried chipotles would be about the right amount."

  Makes about 3 cups

  Recipe By: W. Park Kerr in "Burning Desires"

  From the Chile-Heads Recipe Collection

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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