Text 40193, 91 rader
Skriven 2010-07-20 23:14:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Jalapeno
====================
 -=> On 07-20-10  09:08,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Jalapeno <=-

 DS> I remembered that you did not like jalapenos.  How about chipotles?
 DS> I'm thinking about smoking some jalapenos some day soon.  Haven't
 DS> looked up how to do it yet, but will.

 DD> Keep in mind that chipotles traditionally are made from *ripe* red
 DD> jalapenos. Ripe jalapenos lose nearly all of the "grassy" component.
 DD> Cajun cooking seems to use a lot of both green and red jalapenos. Not
 DD> so much on the chipotles, though.

Thanks for the info.  I did see that when I went on a web crawl late
last night (early this morning).   We occasionally see red jalapenos in
the store, but not often.   I'll keep it on my roundtoit list.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Chicken Soup
 Categories: Soup, Cajun, Diet
      Yield: 2 servings
 
    1/2 c  Onion - chopped
    1/4 c  Celery - chopped
      1    Garlic clove - minced
      3 c  Water or chicken stock (fat
           -removed)
      1 c  Tomato - chopped
      6 oz Chicken meat - lean, cooked
           -or raw
    1/4 ts Thyme
    1/4 ts Marjoram
      2    Bay leaves
           -black pepper - freshly
           -ground, to taste
 
  Cook the onion, celery, and garlic over high heat for 2 minutes,
  stirring constantly until they begin to colour.
  
  Add all remaining ingredients
  
  Cover the pot and simmer gently for 30 minutes.
  
  To Serve:
  Ladle into warm soup bowls and serve piping hot.
  
  NOTES:
  This is a very simple and basic preparation, and an excellent way to
  create a thrifty meal or first course from small amounts of leftover
  poultry.  It can, of course, be made from scratch by simply using
  uncooked poultry meat.  I prefer to cut leftover bird parts into
  pieces with the bone still in and add them to the pot.  However, this
  does require the sometimes inelegant exercise of dealing with the
  bones as you eat.
  
  Variations:
  Any poultry can be used, from chicken or turkey to Cornish hen or
  squab, and from wild duck, or poule d'eau, to snipe, quail, or
  pheasant.  The meat of the bird can be cooked or raw.  I like to add
  pieces of bird meat leftover from one of my smoked chickens.
  
  A tablespoon of blond "roux" mixed with some of the stock and stirred
  into the soup a few minutes before the simmering is complete adds a
  silky texture to the dish.
  
  Analysis:
  Calories            198         Calcium     49.3 mg
  Protein              26.1 g     Iron         2.00 mg
  Carbohydrates         8.03 g
  Dietary fibre         2.38 g
  Fat-total             6.66 g
  Fat-saturated     1.79 g
  Fat-mono          2.31 g
  Fat-Poly          1.57 g
  Cholesterol          75.9 mg
  
  Calories from protein       53%     Poly/Sat    =   0.9:1
  Calories from carbohydrates 16%     Sod/Pot     =   0.2:1
  Calories from fats          31%     Ca/Phos     =   0.2:1
  CSi               5.6
  From: Fred Towner                     Date: 26 Jan 94
 
MMMMM


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