[CH] Hotter Than Hell recipes
Christopher E. Eaves (cea260@airmail.net)
Tue, 31 Mar 98 22:16:23 -0600 (CST)
* Exported from MasterCook *
Chile con Queso
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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1/3 cup soybean oil -- * see note
1/2 cup onion -- finely chopped
1 clove garlic -- minced
1 tablespoon all-purpose flour
3/4 cup evaporated milk
3/4 cup ripe tomatoes, fresh -- chopped
1 pound processed American cheese -- cut in cubes
1/4 cup sharp cheddar cheese -- shredded
1/4 cup Monterey jack cheese -- shredded
1/4 cup jalapeno chile pepper -- minced
--pickled or fresh
* Other vegetable oils don't work as well.
Heat oil in a heavy saucepan, fondue pot or chafing dish. Add onion & garlic; cook until onion is clear. Stir in flour. Gradually stir in evaporated milk & cook until mixture is thickened; stir in tomato, cheeses & jalapenos. Cook, stirring, about 5 minutes or until cheeses are melted & flavors are blended. Taste & adjust hotness.
Makes 2 cups.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
My favorite formula for this traditional, cheese - fondue - like dip. I was commissioned to develop the recipe for a major chain of fast food Mexican Restaurants. It keeps in the freezer for 6 months & doubles as a great sauce for vegetables & eggs---- See Chile Cheese Onions & Sombrero Jalapa recipes.
* Exported from MasterCook *
Cold & Hot Cucumber Canapes
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 28 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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1 medium cucumber
kosher salt or sea salt -- as needed
1 can smoked oysters (3 2/3 oz.) -- drained
1 teaspoon fresh lime juice -- or to taste
2 tablespoons mayonnaise
1 teaspoon dry mustard -- or to taste
hot pepper sauce -- to taste
7 thin slices white bread -- firm textured
mayonnaise -- as needed
2 teaspoons New Mexico hot red chile pepper -- ground
Slice ends from cucumber, then score sides with tines of a fork. Cut into 28 very thin crosswise circles from cucumber; set remaining cucumber aside. Sprinkle a large flat, paper towel lined plate generously with the salt. Then carefully place cucumber slices in a single layer on salt. Sprinkle tops of cucumber with salt & cover with another layer of paper towels. Weigh down with a plate & let stand about 2 hours at room temperature. Then rinse slices & pat dry. In a food processor or blender, combine oysters, lime juice, 2 tablespoons mayonnaise, mustard, hot pepper sauce & remaining cucumber (cut in chunks). Process until well chopped but not pureed. Taste & adjust seasonings. (The mixture can be made as hot or mild as you prefer.) Using a biscuit or cookie cutter, cut 28 small rounds of bread; or, if lacking a cutter or short on time, quarter each slice of bread. Spread each round or quarter with mayonnaise, then with the smoked oyster mixture. Cut each cucumber slice almost in half, leaving halves attached just by the rind & a bit of cucumber next to it. Roll each half around your index finger, curling 1 half round forward & 1 half round backward; set a curled cucumber slice on each canape. Sprinkle canapes with ground chile.
Makes 28 appetizers.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Very unusual! Few guests will guess what these canapes are made of until they've taken several bites. I particularly like serving these in warm weather, though they're terrific anytime.
* Exported from MasterCook *
Cream of Broccoli Soup, Caliente
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Posted Soups & Salads
Amount Measure Ingredient -- Preparation Method
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2 cups double strength chicken broth -- * see note
1 cup fresh broccoli -- chopped
2 tablespoons unsalted butter
1 medium onion -- coarsely chopped
1 medium fresh jalapeno or serrano chile -- finely minced
--or more to taste
salt -- to taste
1 cup whipping cream
2 egg yolks
1 tablespoon New Mexico red chiles, crushed -- or to taste
Place broth in a medium, heavy saucepan. Add broccoli, cover & bring to a simmer. Meanwhile, melt butter in a small skillet, add onion & cook until lightly browned. Add onions to the broccoli - broth mixture, cover & simmer about 30 minutes or until onion is very soft. While mixture is still hot, process in a food processor or blender until smoothly pureed. (Be careful not to scald yourself!!!) Add jalapenos or serranos, taste & adjust seasonings, adding salt if desired. Return soup to pan & place over very low heat. Beat cream & egg yolks together; pour into soup in a very thin stream, stirring constantly. Cook, stirring, until soup coats a wooden spoon in a fine film; do not let soup come to a boil, as it may curdle. Immediately pour soup into soup cups, sprinkle with red chiles & serve piping hot.
Makes 4 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
So smooth & flavorful, this basic soup is versatile, too -- it can be made with almost any green vegetable ( you might try asparagus, spinach, Swiss chard or zucchini). The "caliente" character comes from fresh green chiles; use 1 or more, to make the soup as tame or zesty as you wish.
For the best, most special flavor in this & other soups, use homemade broth. You'll get the richest taste if you "recycle" your broth: after stewing a chicken, store the broth in the freezer until you're ready to cook another bird. Then use it again, adding extra flavor with vegetables & herbs... & again, freeze until the next use.
Chris' note:
To make 2 cups of double strength broth from canned broth start with 4 cups broth in a saucepan, bring to a simmer & let simmer uncovered until reduced to 2 cups of broth.
* Exported from MasterCook *
Crunchy Hot Crab Bites
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups lump crabmeat -- drained
--all shell bits removed
1 tablespoon fresh lime juice -- OR
1 tablespoon fresh lemon juice
1/2 teaspoon lime or lemon peel -- finely grated
1 green onion -- minced
2 tablespoons parsley -- minced
1 teaspoon Worcestershire sauce
hot pepper sauce -- to taste
1 teaspoon hot prepared mustard -- or to taste
--such as cajun, creole or chinese
2 tablespoons unsalted butter -- melted
16 melba toast rounds
1/2 cup Swiss cheese -- OR
1/2 cup sharp cheddar cheese -- shredded
Preheat broiler.
Combine crab, lime juice, lime peel, green onion, parsley, worcestershire sauce, mustard & pepper sauce. Taste & adjust seasonings. Brush melted butter on toast rounds & arrange in a single layer in a broiler pan. Top each round with a portion of the crab mixture, then 1 1/2 teaspoons cheese. Broil until cheese is melted & crab mixture is hot.
Makes 16 appetizers.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Simple to prepare & serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab.
* Exported from MasterCook *
Exciting Escargots
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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1 cup unsalted butter
36 large escargots -- canned
3 tablespoons garlic -- minced
1 cup Margarita Jalapeno Salsa
2 tablespoons New Mexico red chiles -- crushed
12 flour or corn tortillas -- OR
1 small loaf French bread -- sliced
Preheat oven to 425F.
Melt butter in a skillet; add garlic & saute until garlic barely begins to turn golden. Place 6 escargots in each of 6 individual casseroles; drizzle evenly with garlic butter. Spoon 2 heaping tablespoons salsa evenly over escargots in each casserole; sprinkle 1 teaspoon of crushed chile over each. Bake 15 to 20 minutes or until sauce sizzles. Meanwhile, warm tortillas (or slice & warm French bread). Serve escargots with tortillas or bread for dunking in the sauce.
Makes 6 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
The sassy flavors of the chile & Margarita Jalapeno Salsa make for a spanking new version of this always elegant appetizer. Serve in small oven proof casseroles.