Text 17078, 131 rader
Skriven 2014-09-17 14:05:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: farmers
===============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> Which sparks a question...  When we went shopping last week, the
 NB>> produce demo-er had Hatch chiles on offer...  She said they were only
 NB>> available for 3 days out of the year... (adding mystique to them ala
 NB>> Vidalia onions, to my thinking)  Is that normally true, or is it only
 NB>> true for Wegmans, being so far east of NM...?  We could get them fresh,
 NB>> already roasted, or already prepared into a spread (with other heat
 NB>> added)... they came in mild, medium and hot, IIRC...  She was putting
 NB>> the spread on little slices of bread for tasting, and had the fresh for
 NB>> display...

 DD> According to my memory and the Specialty Produce website the peak
 DD> "season" is not long for them. But, three days is a joke.

 NB> I rather suspected as much...  :)  It could be that Wegmans only gets
 NB> in enough for approximately a three-day supply at the peak of the
 NB> season...

I'd say that is probably the likely scenario. Has several advantages to Wegmans
- no long term storage needed in-store. Low spoilage factor. High exclusivity /
mystique / scarcity to drive sales. Etc. 
 
 DD> "Hatch chile's peak season begins mid- to late August. Because of
 DD> their short season, roast and peel them for storage in the freezer
 DD> throughout the year.
 DD> "Located right in the middle of the Rio Grande agricultural territory,
 DD> Hatch, New Mexico, declared itself to be the Chile Capital of the
 DD> World. "Hatch chilies" refer to the five or six main cultivated
 DD> varieties of New Mexico chilies. The most common is the NuMex 6-4
 DD> Heritage. It comes from a long line developed by New Mexico State
 DD> University. Others are Barker, Big Jim, and R-Naky. They have similar
 DD> growth and flavor profiles. New Mexican chilies have a short growing
 DD> period. They're planted in April and harvested in August and
 DD> September." http://www.specialtyproduce.com

 NB> That is a somewhat longer season than the story told... but still
 NB> pretty short, all the same..  :)  Perhaps they aren't produced in
 NB> enough quantity to allow for shipping tons and tons all over the
 NB> country, either, so some rationing may be happening...  :)

They *do* ship roasted Hatch chile all over creation ... mostly frozen. I knew
a guy from the Chile-heads list who lived at Bay of Plenty, NZ and had 10 kilos
FedEx-ed to himself. And got them through the very nit-picky En-Zed
agricultural strictures because they were roasted and were classed as
"prepared" foodstuff and not raw ingredients.  Bv)=
 
 NB> When they come around next year, maybe I'll be better prepared for
 NB> doing something with them...  ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp-Stuffed Hatch Chiles W/Cilantro Cream Sauce
 Categories: Seafood, Chilies, Wine, Cheese
      Yield: 8 servings
 
      1 lb Medium shrimp
      2 tb Olive oil
      2 tb Butter
      1 c  Chopped onion
    3/4 c  Chopped red bell pepper
    3/4 c  Corn niblets
    1/4 c  Dry white wine
      1 ts Chilli spice mix
      1 c  Shredded Monterey Jack
      1 c  Shredded sharp cheddar
      1 lg Egg; lightly beaten
    1/4 ts (ea) salt & ground pepper
           Cooking spray
      8    Fresh Hatch * chilies;
           - roasted; peeled
           Cilantro sprigs (opt)

MMMMM--------------------CILANTRO CREAM SAUCE-------------------------
    1/2 bn Cilantro; coarse chopped
      3    Serrano chilies; seeded.
           - chopped
      3 cl Garlic
      1 c  Mayonnaise
      1 c  Heavy cream
           Salt & pepper
 
  Place cilantro, serrano peppers, garlic, mayonnaise, and
  cream into a blender; season with salt and pepper. Puree
  until smooth, about 15 seconds
  
  Store, covered, in refrigerator until needed. Makes 2
  cups.
  
  Thaw shrimp, if frozen. Peel and devein shrimp. Rinse
  shrimp; pat dry with paper towels. Chop shrimp.
  
  For filling, in a large skillet heat oil and butter over
  medium-high heat. Add onion; cook and stir for 2 minutes.
  Add shrimp, sweet pepper, corn, wine, and chili powder;
  cook and stir for 3 minutes or until shrimp are opaque.
  Transfer mixture to a large bowl; set aside to cool for 10
  minutes. Stir in cheeses, egg, salt, and black pepper; set
  aside.
  
  Preheat oven to 400oF/205oC. Coat a 3-quart rectangular
  baking dish with cooking spray; set aside.
  
  Cut a slit lengthwise down one side of each chile pepper;
  open chile peppers and lay flat. If desired, remove stems
  and seeds from chile peppers. Spoon 1/2 cup of the filling
  onto each chile pepper (filling will be wet). Fold up
  peppers around filling and place, filling sides up, in
  prepared dish. Bake for 20 to 25 minutes or until lightly
  browned and filling is heated through. Let peppers stand
  for 10 minutes before serving.
  
  Serve chile peppers with Cilantro Cream Sauce and, if
  desired, garnish with cilantro sprigs.
  
  * If Hatch chilies are not available, use Anaheim chilies,
  which are similar in size and shape.
  
  Better Homes & Gardens | May 2013
  
  MM Format by Dave Drum - 01 May 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Eat salmon - the OTHER pink meat. -- Bob Zany T shirt
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)