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Herrerano 
Posted: 13-Dec-2005, 12:39 PM
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ZodiacIvy

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I forgot to mention that you could also add either cilantro or culantro. Down here I ususally put in about three or four crushed culantro leaves since that is the dominant spice used in this part of the world.

Also, this recipe is fairly mild in the heat category, but is great to eat between crunching down whole jalapeños en escabache.

Also goes good with really cold beer.

Leo cool.gif


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Ita erat quando hic adveni.

Time is a great teacher, but unfortunatley it kills all its pupils. - Hector Berlioz

"No matter where you go, there you are." - R. Young




¡Visté! ¡Te lo dijé!
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Shadows 
Posted: 15-Apr-2006, 09:13 AM
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ZodiacHolly

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Recipe Name: TOASTED CORN & CUMIN SALSA
Category: SAUCES
Serves: 1

2 cups corn (from 3 to 4 ears)
1 tables olive oil
1/2 lb yellow tomato (1 large) chopped
1 garlic clove chopped
1 to 2 teaspoons chopped fresh jalapeño
chile including seeds
2 teaspo fresh lemon juice
1 teaspo cumin seeds toasted
1/2 teaspo salt
6 Each scallions,finely chopped

Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes.
Transfer to a bowl and cool 5 minutes.

Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.

For a more firey version use Habenero peppers instead of the jalapeño.


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I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

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Shadows 
Posted: 03-Jun-2006, 05:54 PM
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ZodiacHolly

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Chipotle Herb Butter


Serves 6-8

• ¼ lb (1 stick) Butter Salted and Soft
• 2 Tbsp. Lea and Perrins Worcestershire Sauce
• 1 Tbsp. Chipotle in Adobo Sauce Pureed
• 2 tsp. Fresh Chopped Oregano Leaves
• 2 tsp. Fresh Chopped Rosemary Leaves
• 2 tsp. Fresh Chopped Basil
• 2 tsp. Fresh Chopped Chives
• 1 Tbsp Garlic Fresh Chopped
• ¼ tsp Kosher Salt
• ¼ tsp Paprika
• ¼ tsp Black Pepper


Procedure:
1. Soften butter at room temperature.
2. Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.
3. Add remaining ingredients and mix well.
4. Transfer to a sheet of parchment paper.
5. Roll into a tube about 1-1/2" in diameter and twist the paper at the ends.
6. Refrigerate for 4-6 hours.
7. Slice into 1-1/2" coins as needed.
8. Place the "coin" on the steak just as they are coming off the grill.
9. The idea is to have it half melted on top as you are serving your steaks.
10. Store the unused butter in the refrigerator for up to 1 week.



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stoirmeil 
Posted: 05-Jun-2006, 10:17 AM
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There's very little in life that can't be improved by chipotles. biggrin.gif

Here's a nice, summery deal with shrimp and mango:


MANGO SHRIMP TOSTADAS
1 firm-ripe mango (about 1 lb.)
1 firm-ripe avocado (about 10 oz.)
6 tablespoons lime juice
3/4 pound (26 to 30 per lb.) shelled, deveined cooked shrimp, rinsed and drained
1 teaspoon minced fresh serrano chili
1/3 cup chopped green onions
4 flour tortillas (8 in.)
1 can (16 oz.) low-fat refried black beans
1/4 cup fat-skimmed chicken broth
3 cups shredded iceberg lettuce
1/2 cup nonfat sour cream
Salt
sprigs of cilantro

1. Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl.
2. Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, and green onions; mix gently.

3. Place tortillas side by side on a 14- by 17-inch baking sheet. Bake in a 400° oven until crisp and lightly browned, about 10 minutes (about 9 minutes in a convection oven), turning tortillas over once after 4 to 5 minutes. Let cool on pan 1 to 2 minutes.

4. Meanwhile, combine refried beans and broth in a microwave-safe bowl, cover, and heat in a microwave oven on full power (100%) until hot, about 1 minute.

5. Place tortillas on plates. Spread beans equally onto tortillas. Scatter lettuce equally over beans, then top lettuce with shrimp mixture and sour cream. Add salt to taste. Garnish with cilantro.

Yield: Makes 4 servings

Substituting garbanzos (chick peas) finely mashed with a little oil is a lighter flavor than the refried beans, and I think it lets the shrimp and mango sing out more. Also, you can mince a little cilantro into the garbanzo mixture too.

Also -- you can use yogurt cheese as a substitute for sour cream of creme fraiche if you are worried about fat. The mouth feel is not as rich, but the flavor is good.


Yogurt cheese:
Line a large fine-mesh strainer or colander with cheesecloth or a disposible coffee filter (much handier smile.gif ). Place this over a bowl and then pour in a quart container of yogurt. (Do not use yogurt made with the addition of gelatin. Gelatin will inhibit whey separation.) Let it drain 24 hours covered with plastic wrap. Throw out the whey or save it to use later in a smoothie. The longer it drains, the thicker the cheese.

The flavor is similar to a sour cream with a texture of a soft cream cheese. By volume, it reduces by about 1/2, so a quart of yogurt gets you a pint of cheese. The yogurt cheese has a shelf life of approximately 7-14 days when wrapped and placed in the refrigerator and kept at less than 40°F. (Sweetened vanilla or fruit-flavored yogurts made into cheese are incredible on fresh blueberries or melon. biggrin.gif Just rtemember to check for gelatin. Dannon natural yogurts work really well. Blueberries, vanilla yogurt cheese and a few cinnamon graham crackers are almost as good as blueberry pie a la mode, for your friends who are dieting.)

Non-fat yogurt is rather grainy made into cheese. There's not that much fat in whole milk yogurt, compared to soured cream. I'd use whole milk yogurt, just for the texture.
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DesertRose 
Posted: 27-Jan-2007, 06:55 PM
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ZodiacAlder

Realm: The desert of Arizona

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Easy Enchiladas Rancheros --------- New Mexican style


1 dozen or more corn tortillas
4 cups of shredded chedder cheese
20 oz Enchilada sauce
2-10 oz Ro-Tell tomatoes with peppers and cilantro
1 batch of green onions
1 can of chopped black olives


Mix Enchilada sauce and Ro-tell tomatoes.
spray bottom of cooking dish (13x9) with Pam
pour a wee bit of sauce on the bottom of 13x9 baking dish
layer on top of sauce corn tortillas to cover
layer sauce
layer chedder cheese
layer corn tortillas
layer salsa
layer chedder cheese

Keep doing so till last layer of tortillas and add cheese all over on top, then salsa mix. Then add green onions and chopped blacked olives to cover. Bake 350 for 3 minutes.

Will feed 6-8 people.

Add either refried beans, guacamole sauce and/or sour cream on side.


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Randy 
Posted: 29-Jan-2007, 11:04 AM
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Technical question??

What exactly is Chapotle?? Is it just Grilled hot peppers (and if so what kind are best) with other marninades in it. I do not know what it is but I know I like it.

I grow different kinds of hot peppers every year and I never know what to do with them. Usually they just end up rotting. Any additional ideas would be great.
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Shadows 
Posted: 29-Jan-2007, 04:50 PM
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ZodiacHolly

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Chipotle is a smoked jalopeno pepper, usualy smoked with pecan wood, I have had success using alder or sasafrass woods.
It is not just grilled.
Chipotle with adobo sauce is the way you find them canned here in the states.
Specialty stores carry the smoked and you can order them online from many places if not found locally.
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stoirmeil 
Posted: 01-Feb-2007, 01:45 PM
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QUOTE (Randy @ 29-Jan-2007, 11:04 AM)
Technical question??

What exactly is Chapotle?? Is it just Grilled hot peppers (and if so what kind are best) with other marninades in it. I do not know what it is but I know I like it.

I grow different kinds of hot peppers every year and I never know what to do with them. Usually they just end up rotting. Any additional ideas would be great.

Order whole or ground chipotles from Penzeys (no, I do not work for them. I just love their selection and freshness).
http://www.penzeys.com/cgi-bin/penzeys/p-p...ilipeppers.html

Chipotles are amazingly versatile in cooking -- something so simple as natural peanut butter on a rice cake becomes a party when you sprinkle chipotle powder on top and get a Dos Equis to go with it. smile.gif Chipotle makes a good mole too -- a pinch of unsweetened cocoa powder mixed with the chipotle powder on that peanut butter rice cake -- it's like a combination Reese's Cup and afternoon interlude with your sweetie. Sort of. rolleyes.gif

To preserve chilis: just do it the old fashioned way, and hang them up in a warm dry place -- put up a string like a little clothesline and tie them on it. Then give them to people as gifts, if you have too much. you could also freeze them, or preserve in alcohol (vodka). It seems to me you could dry them in a very slow oven, halved and seeded and cut side up, but I never tried it. It's a shame to let good chilis rot. sad.gif

It's weird, but chilis are kind of my totem, if you can have a vegetable totem. I found a dried red chili pepper once on the ground and I planted the seeds for a lark, and they all grew. Every one. 21 pots with 3 seedlings each. I was like a new mother. And I got hundreds of peppers. I love the things like people.
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