Text 32416, 98 rader
Skriven 2015-10-27 06:33:00 av Dave Drum (90586.cooks)
  Kommentar till text 32405 av Dale Shipp (1:261/1466.0)
Ärende: Re: Hatch chiles
========================
-=> Dale Shipp wrote to Nancy Backus <=-

 DD>>> The green chilies from Hatch, N.M., are famed

 NB> That's progress, at least...  As I said, maybe someday there will be
 NB> Hatch chilies there in your store, too...  :)

 DS> I have heard of Hatch chilies, but never seen one.  What is supposed to
 DS> be so different or wonderful about them?

Hatch chilies are NuMex/Anaheim chilies grown in the area around Hatch, NM. A
mythos has grown up around them, promoted heavily by the Hatch Grower's Co-op.

"Hatch chile refers to varieties of species of the genus Capsicum which are
grown in the Hatch Valley, an area stretching north and south along the Rio
Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the south of
Hatch, New Mexico. The soil and growing conditions in the Hatch Valley create a
unique terroir which contributes to the flavor of chile grown there. Most of
the varieties of chile cultivated in the Hatch Valley have been developed at
New Mexico State University over the last 130 years. Though only chile grown in
this Valley is considered "Hatch", the chile growing industry is extremely
important to the economy of New Mexico as a whole. Not only is the industry
important economically, it is also a prominent part of New Mexican culture. It
is the official state vegetable and the official state question is "Red or
Green?". When ripe, pods are typically harvested either in the mature green
stage or mature red stage, although some varieties may turn yellow, orange, or
brown. New Mexican cultivars range in heat from very mild varieties such as NM
6-4 to varieties which are much spicier than jalapeños, such as Big Jim, NuMex
Barker, or Lumbre." www.freebase.com

Me, I have never been able to detect extra wonderfulness in Hatch chilies over
those grown in other places. My personal take on it is that they are like
Vidalia Onions - lotsa marketing hype. Walla Walla, Texas 1015, Maui and even
some "unbranded" onions are just as good as Vidalias -- for my money.

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

      Title: Slow Cooker Country Captain Chicken w/Hatch Chilies
 Categories: Poultry, Vegetables, Herbs, Chilies, Fruits
      Yield: 5 servings

     28 oz Can diced, peeled tomatoes;
           - do NOT drain
      1 lg Onion; chopped
      1    Tart green apple; cored and
           - chopped
      4    Hatch chilies; roasted,
           - peeled, seeded, chopped
           +=OR=+
      4 oz Can chopped green chilies
    1/2 c  Golden or dark raisins
  4 1/2 ts Curry powder
      1 tb Minute Tapioca
      3 cl Garlic; crushed
           +=OR=+
      1 ts Garlic granules
    1/2 ts Ground ginger
    1/4 ts Cayenne
  1 1/2 lb Chicken breast; skinned,
           - trimmed of fat, in large
           - bite-size chunks

MMMMM------------------------FOR SERVING----------------------------
           Brown or white jasmine rice;
           - cooked

MMMMM-------------------------GARNISHES-----------------------------
           Slivered toasted almonds
           Cilantro (opt)

  Spray the inside of the crock of a 5 quart slow cooker
  with nonstick spray. Add tomatoes and their juice, onion,
  apple, chilies, raisins, curry powder, tapioca, garlic,
  ginger and chicken. Stir to combine and coat all chicken
  pieces well.

  Cover and cook on LOW about 3 1/2 - 4 hours, until the
  chicken is cooked through.

  Serve over cooked rice, in a bowl. Sprinkle a few slivered
  almonds over the top of each serving, if you like, and
  chopped cilantro if you are a fan.

  Serves 4-6.

  GARNISHES: Other interesting garnishes or go-alongs: Diced
  mango, shredded coconut, sliced banana.

  Recipe from: http://www.shockinglydelicious.com

  Uncle Dirty Dave's Archives

MMMMM

... Man is the richest whose pleasures are the cheapest
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