Text 9639, 91 rader
Skriven 2014-02-06 21:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Dominican 164
=====================
 ML> I guess that Dominicans don't do heat much.
 JW> I only know one Dominican but based on her tastes, you may be
 JW> right.

From what I've seen Dominican tables usually offer a
bottle of wimpy hot sauce such as Goya, often in that
same state of abandonment as the Tabasco shaker in many
American households. Not at her place, though, as I
recall.

M's note 1 on the following: "Janice's good stuff" refers to
the Berthelot Foods ground red serranos that we were discussing
while you were gone. I tended to use about a teaspoon per
serving if I was eating it or 1/3 to 1/2 if someone else was.

M's note 2: 4 cups of beans to 1 lb of meat, wow.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Aura's Chili
 Categories: Chili
      Yield: 6 Servings

      1 lb Very lean ground beef
      4 c  Pinto beans, cooked
      1 c  Chopped onion
      1 c  Green bell pepper, chopped
      4 lg Garlic cloves Note1
      6 oz Can tomato paste Note2
           Chili peppers, crushed
           -Note3

---------------------------------SEASONING---------------------------------
      2 tb Cumin seeds Note4
      1 ts Coriander seeds, fresh
           -ground
           Salt to taste Note5
    1/2 ts Pregano, crushed
      2 tb Cooking oil Note6
           Black Pepper Note7
      1 ts Vinegar

  Note1: I still use a mortar to mash them, just put in one teaspoon
       of salt to make it easier, (Add more or less to your taste) Note2:
  Hunts tomato paste (I have tried others, this is the best) Note3: Crushed
  chili peppers to taste.  This is a very subjective
       thing, and depends on which peppers you use.  I have used a
       half teaspoon of Janice's good stuff, and it is great.  More
       than that, you need to keep a fire hose handy. Note4: Freshly roasted
  cumin seeds, ground Note5: Less if you are using canned beans Note6: For
  browning the meat Note7: I quite frankly don't use any, but it's a matter
  of taste

  Aura's Note: I sautee the meat as I add each ingredient for a minimum of
  five minutes, ten if I'm not rushing. The temperature must be set very low
  to allow the flavors to sink in, and to prevent sticking.

  In a very large skillet, I brown the meat, and add the chopped garlic,
  Sautee.

  Add onions, sautee until onions are crystaline

  Add Peppers, sautee

  Add the following ingredients in the order listed and allow at least five
  minutes of cooking before adding the next ingredient. Coriander, cummin,
  tomato paste, beans.

  Once I add the beans I add about one and a half cup of water, the hot
  peppers, the oregano, the vinegar and about another teaspoon of salt and
  simmer for about twenty minutes (forty minutes makes it even better), stir
  constantly to prevent sticking.

  Taste as it dries and adjust spices to your taste.

  Serve with crackers or, better yet, over white rice or pasta, garnish with
  minced onions.

  Enjoy.

  Aura's Note:  Please remember that these amounts are approximate, because I
  DON'T MEASURE!! So you may have to adjust to your taste, but this will give
  you a darn close facsimile.

  Source: Aura Almanzar, The Dinner Table

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)