Text 40139, 65 rader
Skriven 2010-07-19 09:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: right 410
=================
 -=> Hap Newsom said to Dale Shipp <=-

 -> We would probably use a mixture of poblano, anaheim, perhaps some
 -> jalapeno, and maybe one serrano if we are feeling brave.
 HN> The "2c roasted peeled green chiles (about 20)" seems 
 HN> to indicate a smaller chile like the serrano, but I 
 HN> think that would make it hotter than most would 
 HN> care for. Looking in my chile book "The Great 
 HN> Chile Book"  ISBN 0-89815-428-6, I see that
 HN> the "new mexico" chile would work nicely combined
 HN> with serrano's or jalapeno's or others. My only 
 HN> problem with serrano's is that they give me
 HN> the most "after burner" effect!

Numex, that's right on the money. After roasting, seeding,
and peeling, it takes quite a number of chiles to get 2 cups.
I'm guessing a dozen years ago, they might have been a tad
smaller than they are now, as well.

 -> Michael might use poblano, a bunch of serrano, and perhaps even some of
 -> the small Thai green chiles.  As I recall, he doesn't really like
 -> jalapeno that much and so might skip right over those.
 HN> They do tend to have a bit of a "grassy" 
 HN> flavor for many (me included) but I don't
 HN> mind it too much, though there are other 

They have their place, though I can't for the life of me
think what that place is. But one good thing is that in
the 15-20 years we've been talking, they've come up with
some mighty hot Jalapenos - hot as serranos used to be.

 HN> chiles I prefer more. If I were making this
 HN> for Anne, I'd probably have to use bell
 HN> peppers, and maybe ONE anaheim or problano.

But then you could add your own special salsa cooked up
just for the purpose.

Tamale pie Stella Teller
cat: main
servings: 6

1 1/2 c blue cornmeal
1/2 c flour
2 ts double-acting baking powder
1/2 ts salt
2 Tb melted lard
water (3/4 to 1 c)
3 c Indian red chile with meat

Sift cornmeal with flour, baking powder, and salt.
Stir in fat and water to make a fairly stiff batter.
Spread a 3/4" layer of batter evenly in the bottom
of a greased 8" square baking pan, spread 2 c of
red chile mixture over, then top with the remaining
batter. Bake at 350F for 25-30 min or until top is
lightly brown and no longer sticky. Serve in squares
with additional red chile with meat.

Gourmet, 11/97


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