Text 21459, 74 rader
Skriven 2012-02-19 21:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chili or chile powder
=============================
-=> Quoting Dave Drum to Jim Weller <=-

 CS> (Chili powder) It's the basics of Kimchee as well!
 
 JW> You mean pure powdered chilies right, not chili powder which has
 JW> additional ingredients in it?

 DD> Once again we have an illustration of why I designate the mix used to
 DD> make a pot of red as "chilli spice" And powdered chilies as "chile
 DD> powder". It tends to remove ambiguities in the minds of those reading
 DD> my recipes.
       
It can be confusing when you are reading an Indian recipe written
by a Brit who calls for "chilli powder". One can usually tell what
is really called for from the context and the amount called for.

Ever make fajitas with chappatis and yogurt?

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

      Title: Beef Fajitas with Pico De Gallo
 Categories: Beef, Tortillas, Chilies, British
      Yield: 4 Servings

           FOR THE PICO DE GALLO:
      1    Green chilli
      2    Tomatoes; seeded, diced
      1 sm Onion; diced finely
      1 tb White wine vinegar
      1 tb Chopped fresh coriander
           FOR THE FAJITAS:
      1 tb Polyunsaturated oil
      1    Onion; chopped
      1    Green pepper; seed, chop
    450 g  Lean rump steak; sliced thinly
      1 ts Ground cumin
      1 tb Lemon juice
    Pepper
           TO SERVE:
    150 g  Greek-style yogurt
      8    Chappatis or tortillas

  Cut the ends off the chilli, slice it lengthways in half and
  remove the seeds. Slice the chilli thinly and mix it with the
  tomatoes, onion, vinegar and coriander. Spoon into a serving bowl.

  Pre-heat the oven to Gas Mark 4/180øC/350øF. Wrap the
  chappatis/tortillas in foil and heat in the oven for 5-10 minutes
  or until warmed through.

  Meanwhile, to make the fajitas, heat the oil in a wok or large
  frying-pan and stir-fry the onion and green pepper over a high
  heat for 5 minutes or until soft but not brown.

  Add the beef and cook for a further 5 minutes.

  Add the cumin and lemon juice, season with pepper, stir and cook
  for a further minute. Transfer on to a warmed serving dish.

  You can top your chappati/tortilla with some of the fajitas, a
  little pico de gallo and a spoonful of yogurt and then roll it up.

MMMMM

Cheers

YK Jim


... A new nadir in fusion cuisine.

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