Text 26040, 98 rader
Skriven 2012-06-13 06:37:42 av Dave Drum (1:261/38)
Ärende: Chile 693
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Old Buffalo Breath Chilli (1985)
 Categories: Chilies, Beef, Citrus
      Yield: 10 Servings

      5 lb Chuck roast
      8 cl Garlic; crushed
    1/4 c  Olive oil
      2 tb Mexican oregano
      1 tb Cumin seeds; toasted,
           - ground
           Juice of 1 lime
      2 tb Mild chile
      2 tb Hot chile
           Beef broth
           Masa harina
        sm Whole dried piquin chiles
           Salt; to taste

  This writer's own. On the Texas range, firewood meant
  mesquite. Not only did the trail cook use it for his own
  pit cooking, but the ranch cook used it to fire his wood
  stove. Until it was replaced with gas and electric,
  mesquite-flavored grilling dominated rural Texas cooking
  with its distinctive sweet savor. The meat rof this chilli
  is seared over charcoal where mesquite chips have been set
  to flame (the taste of mesquite charcoal is
  indistinguishable from that of any other hardwood), which
  gives the resulting chilli a haunting hint of smoke; and
  without tasting a bit like barbecue, since there is no
  onion or tomato in it, none at all.

  For the fire: mesquite wood chips and hardwood charcoal.

  For the Rub: 2 or 3 cloves of garlic and chilli powder.

  The chuck roast should be as lean as possible and cut at
  least three inches thick. Two or three hours before you
  plan to make the chilli, rub the meat all over with a mash
  of crushed garlic and salt then sprinkle it with chilli
  powder to coat it lightly. Loosely cover it with plastic
  and set it aside.

  Fire up enough hardwood charcoal to sear the meat in an
  outdoor grill, preferably one with a cover. At the same
  time, soak a few handfuls of the mesquite chips in the
  water. When the coals are covered with gray ash, spread
  them out evenly, and scatter the soaked mesquite chips
  over them. Then immediately set the meat on a grill over
  the smoke, about an inch from the coals. Cover the grill
  and adjust the dampers to maintain a slow, steady heat.
  Let meat sear for about 12 minutes (this is meant to
  flavor, not to cook the meat) and turn over to sear the
  other side for the same amount of time. Remove it from the
  heat, saving any juices on its surface, and transfer to
  the refrigerator. Let it cool thoroughly, about one hour.

  After the meat has cooled, trim away any surface fat or
  cartilage. With a sharp knive, cube the meat into the
  smallest pieces you have patience for, saving all juices.
  Heat the olive oil in a large, heavy pot over moderate
  heat. Stir in the garlic and saute until it turns
  translucent. Stir in the meat and all reserved meat
  juices, adding just enough beef broth to cover, or about
  one cup. Pour in the lime juice and sprinkle in the rest
  of the seasonings, stirring and tasting as you go. Crumble
  in a few piquins or other fiery chiles to bring the heat
  up to taste. However, do not try to adjust the seasoning
  to perfection right now; it's easy to ruin a chilli by
  correcting the flavors too soon; the long cooking will
  smooth and sweeten it.

  Lower the heat to as low as possible. If the pot is left
  to boil, the meat will toughen. Every half hour or so
  after the first hour, taste for seasoning, adjusting and
  thickening with the masa harina a teaspoonful at a time.
  The chilli should be about ready to eat in three hours,
  although it will benefit from a night's aging in the
  refrigerator.

  Serve it simmering in large, heavy bowls with an ample
  supply of soda crackers and a side of beans, but not much
  else except, maybe, hot, black coffee or quart-sized
  glasses of iced tea or a few frosty bottles of your
  favorite beer. And, after a good long while, push things
  aside, lean back in your chair, and start arguing.

  Recipe By: John Thorne Sep/Oct Chile Pepper Magazine

  Uncle Dirty Dave's Archives

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... Cookery is become an art, a noble science; cooks are gentlemen-Robt. Burton

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