Text 6253, 91 rader
Skriven 2013-10-30 07:13:00 av DAVE DRUM (1:261/1381)
Ärende: Missing Posts
=====================
There is a packet of 10 recipes numbered 4401 thru 4410 floating on FIDO's
water dish somewhere. I had tried to upload them to Janis' BBS (my normal for
those) but, for various reasons could not. So, I brute forced them over to
Chowdah .... and they have not appeared AFAIK anywhere except there.

I'll wait until next Sunday before re-posting on another BBS. Which, of course,
will be the signal for the Chowdah packet to re-appear.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adobo De Chile Pasilla
 Categories: Sauces, Chilies, Poultry
      Yield: 1 Servings
 
      1 sm Garlic bulb; broken into
           - unpeeled cloves
     12 lg Pasilla chilies
      2 ts Mexican oregano; dried
    1/2 ts Fresh ground black pepper
    1/4 ts Cumin seed; fresh ground
    3/4 ts Salt
 
  THE GARLIC AND THE CHILIES. Set a heavy ungreased skillet
  or griddle over medium heat. Lay the unpeeled garlic on
  the hot surface and let it roast to a sweet mellowness,
  turning occasionally, until soft when pressed between your
  fingers (you'll notice it has blackened in a few small
  spots), about 15 minutes. cool, then slip off the papery
  skins and roughly chop.
  
  While the garlic is roasting, break the stems off the
  chilies, tear the chilies open and shake nd/or pick out
  all the seeds; for the mildest sauce, be careful to remove
  all the stringy, light-colored veins. Next toast the
  chilies (to give them a richer flavor) a few at a time on
  your medium-hot skillet or griddle; Open them flat, lay
  them on the hot surface skin-side up, press flat for a few
  seconds with a metal spatula (if the temperature is right
  you'll hear a faint crackle), then flip them. (If you
  pressed them just long enough, they'll have changed to a
  mottled tan underneath. If you see a slight wisp of smoke,
  it's okay, but any more than that will mean burnt chilies
  and bitter taste) Now, press down again to toast the other
  side (you won't notice as much change in color on the skin
  side). Transfer the toasted chilies to a bowl, cover with
  hot water and let rehydrate for 30 minutes, stirring
  regularly to ensure even soaking. pour off the water,
  reserving about 2/3 cup.
  
  THE PUREE. If you're using whole spices, pulverize the
  oregano with the pepper and cumin in a mortar or spice
  grinder, then transfer the ground spices to a food
  processor or blender, along with the drained chilies, the
  garlic and the reserved soaking liquid. Process to a
  medium-smooth, thick puree, scraping and stirring every
  few seconds. (If you're using a blender and the mixture
  won't move through the blades, add water a little at a
  time until everything is moving, but still as thick as
  possible. Not only is a soupy mixture a watery,
  uninteresting marinade, but the pureeing capabilities of
  the blender are much reduced when too much liquid is
  added.) Taste and season with salt
  
  ADVANCE PREPARATION - Covered and refrigerated, the
  seasoning will keep for a week or more, it can be
  successfully frozen.
  
  OTHER CHILIES YOU CAN USE - While this recipe looks
  similar to that for ancho, the fact that it used the
  soaking liquid and more garlic gives it a balance just
  right for pasilla. Mulato could work here, though it
  doesn't have the roundness of pasilla. As with Ancho Chile
  Seasoning Paste, you can embroider pasilla with a chipotle
  for a smoky edge.
  
  TRADITIONAL DISHES THAT USE THIS ESSENTIAL AS A STARTING
  POINT - Spicy Pasilla-Mushroom Tacos, Layered
  Pasilla-Tortilla Casserole, Seared Lamb in Swarthy
  Pasilla-Honey Sauce
  
  Recipe By: Rick Bayless's Mexican Kitchen
  
  From:  Karrie Brothers
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's OK to be fat. So you're fat. Just be fat and shut up about it!
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