Text 22990, 75 rader
Skriven 2012-03-28 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chilies
===============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> I can get Anaheims, Jalapenos, Serranos, Habaneros, Colorados,
 JW> Hungarian wax and poblanos here.

 DD> you may be better supplied than I -
 DD> albeit at somewhat higher prices (probably).

Probably, all hot peppers are $6.99 per pound. Not too bad for
habaneros but pretty dear for Anaheims and Jalapenos. They are
partly all the same price as our cashiers can't tell one kind from
another.

 JW> I can always start them indoors.

 DD> You can expand the growing season on both ends if needed.

Oh, I do. but I stop harvesting in Nov. when the plants wither from
lack of sunlight. The electricity needed to operate grow lights is
10X the price of fresh peppers in the stores. 

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

      Title: Sopa Seca - "Dry" Soup
 Categories: Chicken, Pasta, Chilies, Fruit, Soups
      Yield: 2 Servings

      1 lg Tomato
      1 lg Jalapeno chile
      1 sm Onion; coarsely chopped
      1 lg Garlic clove
      6    Sprigs Cilantro
    1/4 c  Vegetable oil
      7 oz Small-shaped pasta,
           -such as melon seeds
      2 c  Chicken stock or water

  Heat a heavy ungreased griddle or cast-iron skillet over
  medium-low heat until a drop of water sizzles on contact. Place
  the tomato and jalapeno and cook, turning frequently, until the
  skin of the tomato and chile is blackened and blistered all over,
  about 15 minutes. Remove the tomato into a bowl to hold the
  juices. Place the chile in a small plastic or paper bag; let rest
  10 minutes. When they are cool enough to handle, peel off the
  charred skin. If some tiny blackened bits remain, they will just
  add to the flavor. Be sure to save all the delicious juices. Place
  tomato, onion, garlic, cilantro and jalapeno chile in the blender
  or food processor and process until almost smooth, about 1 minute.
  Reserve.

  Place the oil in a small Dutch oven or medium saucepan; heat over
  medium-high heat until rippling. Add the pasta and cook, stirring
  constantly, until golden. Remove all but 2 tablespoons of the oil.
  Add pureed tomato mixture and cook, stirring often, for 2 minutes.
  Reduce heat to low; add chicken stock and bring to a simmer. Cover
  Dutch oven and cook for 20 minutes or until the liquid is
  absorbed. Serve with shredded Parmesan cheese and pico de gallo
  salsa if desired.

  Recipe by: Zarela Martinez
  Source: COOKING LIVE with Sara Moulton
  Formatted by Joe Comiskey

MMMMM

Cheers

YK Jim


... It tastes like what your grandmother made if she had been Mexican.

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