Text 32021, 108 rader
Skriven 2015-10-14 21:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Hatch chiles
====================
-=> Quoting Nancy Backus to Dave Drum <=-

 DD> The green chilies from Hatch, N.M., are famed for their
 DD> depth of flavor and slow-building heat.

 NB> They recently had a two-week, more or less, appearance at our
 NB> Wegmans

I sure wish they were distributed this far north. I've never tasted them,
just ordinary Anaheims, fresh, and Old El Paso canned green chilies.
My store has improved a lot over the past decade though and I do have a
fairly large variety of fresh and dried peppers as well as numerous
bottled chile based mixed powdered spices.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Seared Salmon W/cumin-Coriander Crema & Chipotle Salsa
 Categories: Fish, Southwest, Salmon, Chilies, Dairy
      Yield: 6 Servings
 
           SALMON:
      6 x  8 oz salmon fillets, skin on
      1 c  Fresh oregano, stemmed &
           Finely minced
      1 c  Fresh basil, stemmed &
           Finely minced
      1 c  Fresh parsley; stemmed &
           Finely minced
    1/2 c  Olive oil
           CUMIN-CORIANDER CREMA:
  1 1/2 ts Cumin seed
      1 ts Coriander seed
      1 c  Yogurt; plain
      2 ts Heavy cream
    1/2 bn Cilantro, stemmed, chopped
      2    Cloves garlic
           Juice of 1 lemon
           CHIPOTLE SALSA:
      1    Egg
      1 ts Ground red chile,
           Preferably Chimayo
      1    Chipotle chile in adobo
    1/2    Lemon's juice
      1    Clove garlic
  1 1/4 c  Olive oil
  
  The chipotle chile in adobo that is called for in the salsa is the
  canned product. They are packed in a red chile sauce, to which
  vinegar has been added, and are very piquant. There is no
  substitution for the zippy taste they add to sauces and fillings.
  
  When purchasing the salmon, ask for fillets not steaks. Rinse and
  dry each salmon fillet. It is not necessary to remove the skin
  from the fillets. Check for pinbones by running your fingertips
  over the flesh side of the fillet. Use pliers or tweezers to
  remove any bones. In a small bowl stir together the oregano,
  basil, and parsley. Pat the herbs onto the flesh side of each
  fillet, covering well. Refrigerate until ready to cook.
  
  To prepare the crema, combine the cumin and coriander seeds in a
  small, dry saute pan over medium heat. Roast the seeds, shaking
  the pan frequently, until the aromas are released,about 2 minutes.
  Remove from the heat and let cool. Place the spices in a spice
  mill or coffee grinder and grind to pulverize the seeds.
  Alternatively, pulverize in a mortar using a pestle. In a small
  bowl, combine the ground seeds with all the remaining crema
  ingredients. Let sit for 30 minutes so the flavors can develop and
  blend. Pour through a fine-mesh strainer into a bowl to remove the
  cilantro leaves.  You will have about 1 cup. (The crema will keep
  for up to 1 week in the refrigerator.)

  To prepare the salsa, place all the ingredients, except the olive
  oil, in a food processor fitted with the metal blade or in a
  blender. Blend thoroughly. With the motor running, slowly pour in
  the olive oil in a thin, steady stream, continuing to process
  until a mayonnaise-like sauce is achieved. Transfer to a bowl,
  cover, and refrigerate until serving. You will have about 1 1/4
  cups. (The salsa will keep for up to 2 days in the refrigerator.)

  About 15 minutes before serving, place a saute pan large enough to
  hold the salmon, with room to spare, over medium heat. Add the
  olive oil. When the oil is just smoking, put the fillets in the
  pan, herb sides down. cook  4 to 5 minutes, then turn and cook on
  the second side until done, 4 to 5  minutes longer. Cooking times
  vary according to taste and the thickness of the fillet. At Cafe
  Pasqual's fish is considered done when the middle is still moist
  and a bit darker than the surrounding light pink flesh.
  
  To serve, spoon the crema onto individual plates, dividing it
  equally among them. Place 1 salmon fillet on each plate, herbed
  sides up, to cover half the crema. Drizzle the salsa decoratively
  onto the fillet and then onto the visible half of the crema.

  Created by Chef Jason Aufrichtig of Cafe Pasqual in Santa Fe, NM.
  Source: Cafe Pasqual's Cookbook by Katharine Kagel
  Posted by Garry Howard, Cambridge, MA

MMMMM  


YK Jim


... It tastes vividly, brightly and damn near erotically of chilies.

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