Text 27874, 79 rader
Skriven 2012-08-03 05:53:46 av Dave Drum (1:18/200.0)
Ärende: Chile 1201
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mignonne's Chipotle Fried Onion Rings
 Categories: Latino, Vegetables, Chilies, Appetisers
      Yield: 4 Servings
 
      1 md White onion
           Oil to deep-fry
    1/2 c  All-purpose flour
      2 ts Recado rub

MMMMM-----------------------RECADO DRY RUB----------------------------
    1/4 c  Dried Mexican oregano
    1/4 c  Oil
      5    Dried chipotle chilies;
           - stemmed, seeded, deveined
      5    Ancho chilies; seeded,
           - deveined
     25 cl Garlic
  1 1/2 c  Coarse salt
 
  To make the onion rings: reheat oven to 250øF/120øC and
  line a large baking sheet with paper towels.
  
  With a mandoline or other manual slicer, slice onion
  paper-thin and separate into rings.
  
  In a deep kettle or deep fryer heat 2 inches oil to
  375øF/190øC.
  
  While oil is heating, in a large bowl stir together flour
  and chipotle rub. Add onion rings and toss well to coat.
  Transfer onion rings to a large sieve and shake gently to
  remove excess flour mixture.
  
  Add a handful of onion rings to hot oil and fry, stirring,
  until crisp, about 30 seconds, transferring with a slotted
  spoon to baking sheet to drain. Fry remaining onion rings
  in same manner. (Onion rings may be made 15 minutes ahead
  and kept warm in a 250øF/120øC oven).
  
  To make the chipotle rub: In a small heavy skillet
  dry-roast oregano over moderate heat, shaking skillet
  occasionally, until fragrant and beginning to brown, about
  2 minutes, and transfer to a small bowl. Cool oregano
  completely and in an electric coffee/spice grinder grind
  fine.
  
  In a heavy skillet heat oil over moderately high heat
  until hot but not smoking and, using tongs, fry chilies, 1
  or 2 at a time, turning them, until puffed and just
  beginning to brown, about 10 seconds. (Do not let chilies
  burn or rub will be bitter.) Transfer chilies as fried to
  paper towels to drain and cool until crisp.
  
  Break chilies into pieces and in coffee/spice grinder
  grind fine in batches. In a food processor grind oregano
  and chilies with garlic and salt until mixture is a
  shaggy, salt-like consistency. If mixture seems moist, on
  a large baking sheet spread it into a thin even layer and
  dry in middle of an oven set at lowest temperature until
  no longer moist, about 1 hour. Wearing rubber gloves,
  break up any lumps with your fingers. (Chipotle rub keeps
  in an airtight container, chilled 6 months. Regrind rub
  before using.)
  
  Makes about 3 1/4 cups.
  
  La Parilla: The Mexican Grill - Reed Heron
  
  From: Mignonne Ronsard
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Toast making is like nose-picking: it's best if you do it yourself.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)