Text 11397, 138 rader
Skriven 2011-05-28 06:23:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Cash for Crashes
========================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 ML> Tequini
 ML> 1 1/2 oz tequila
 ML> 1 oz Patron Citronge
 ML> 1/2 oz lime juice
 ML> jalapeno wheel for garnish

 JW> Loose the jalapeno and we'd have a good drink. I like chilies but
 JW> they don't belong in everything. Not even bacon does.

Not everyone eats the garnish on their shooter.  Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Chile Rice w/Shrimp & Bacon
 Categories: Rice, Chilies, Seafood, Pork
      Yield: 6 servings

      4 sl (thick) smoked bacon; in 1/2
           - inch pieces
      2 c  Medium grain rice
      2 c  Mellow Red Chile Salsa
  1 1/2 c  Hot rich-tasting chicken
           - broth or hot water
    1/2 ts Salt
      4    Green onions; sliced 1/4"
      1 lb U-24 shrimp; peeled,
           - deveined
    1/2 c  Chopped fresh cilantro

  Heat the oven to 350øF/175øC. In a 3 qt ovenproof saucepan,
  cook the bacon over medium heat, stirring, until crispy and
  brown, about 5 minutes. Remove with a slotted spoon, leaving
  behind the fat (you'll need a generous tablespoon to fry the
  rice). Set the crisp bacon aside. Add the rice to the pan
  and cook, stirring, until lightly browned, about 5 minutes.

  Add the salsa and stir for 1 minute, then add the broth,
  salt and green onions. Bring to a boil, stir once, cover
  tightly and bake for 25 minutes. Remove from the oven.

  Uncover and lay the shrimp on top of the rice mixture;
  re-cover and bake until the shrimp is opaque, 7 to 10
  minutes. Sprinkle with the cilantro and crispy bacon, mix
  everything thoroughly with a fork and serve.

  Rick Bayless; Salsas that Cook

  Epicurious | November 1998

  Yield: Serves 6

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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

      Title: Mellow Red Chile Salsa w/Sweet Garlic & Roasted Tomatoes
 Categories: Salsa, Chilies, Vegetables
      Yield: 2 1/2 cups

      4    Dried New Mexico chilies
      3 md Plum tomatoes
    1/2 sm White onion; sliced 1/4"
    1/2    Head garlic cloves; peeled
    1/4 ts Dried Mexican oregano
  1 1/2 tb Cider vinegar
    1/2 c  Water
  1 1/2 ts Salt
    1/4 ts Sugar (opt)

  Heat the broiler. Pull the stems off the dried chilies, tear
  them open and shake out the seeds (if you prefer a salsa
  with a more refined texture, be sure to remove all the
  seeds). Place in a bowl, cover with hot tap water and lay a
  plate on top to keep them submerged.

  Lay the whole tomatoes on a broiler pan or baking sheet. Set
  as close to the boiler as your oven allows and broil for
  about 6 minutes, until darkly roasted and blackened in spots
  - the tomato skins will split and curl. With a pair of
  tongs, flip over the tomatoes and roast them for another 6
  minutes or so, until they are soft and splotched with dark
  spots. Set aside to cool.

  Turn the oven down to 425øF/220øC. Separate the onion into
  rings and, on a pan or baking sheet, combine it with the
  garlic. Set in the oven. Stir carefully every few minutes,
  until the onions are soft and beautifully roasted (don't
  worry if some of the edges char) and the garlic is soft and
  browned in spots, about 15 minutes total.

  If you're not inclined toward rustic textures in your salsa,
  pull off the peels from the cooled tomatoes and cut out the
  "cores" where the stems were attached; catch the flavorful
  juices on the baking sheet as you work, so as not to waste
  any of them. By now the chilies should be soft (to catch
  them at the perfect stage of re-hydration - before they've
  lost much flavor into the water - soak them no longer than
  30 minutes); drain. In a blender or food processor, combine
  the drained chilies with the tomatoes and their juice.
  Process to a fairly smooth puree - chile skins are tough, so
  you want to make sure they are chopped up enough. Scrape
  two-thirds of the puree into a large bowl. Roughly chop the
  onion and garlic, then add them to the blender containing
  the rest of the chile-tomato mixture. Pulse repeatedly until
  all is moderately finely chopped. Scrape down the sides from
  time to time to keep everything moving evenly; if the
  mixture just won't move through the blades, add a little
  water to loosen it up. Scrape the puree into the bowl. Stir
  in the oregano and vinegar, then add enough water to give
  this salsa a lightly consistency.

  Taste and season generously with salt - this is a condiment,
  remember. Taste again and add a little sugar if you think
  it's necessary to balance any lingering bitterness in the
  chilies. If you're planning to use your salsa right away,
  simply pour it into a bowl and it's ready, or refrigerate it
  covered and use within 5 days.

  Rick Bayless; Salsas that Cook
  
  Epicurious | November 1998

  Yield: Makes 2 1/2 cups

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... "All the hair has fallen off of my monkey."  "Sell the bicycle!"
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