[CH] Hotter Than Hell recipe
Christopher E. Eaves (cea260@airmail.net)
Wed, 1 Apr 98 01:43:14 -0600 (CST)
* Exported from MasterCook *
Fluffy Greek Cheese Chile Pastries
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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unsalted butter -- melted
2 eggs
2 cups cottage cheese -- small curd
16 ounces feta cheese -- crumbled
1/4 cup parsley -- chopped
pinch salt
12 ounces phyllo pastry -- thawed
1/2 cup New Mexico green chiles, hot -- parched and peeled
--seeded and chopped -- OR
1/2 cup canned green chiles -- diced
Preheat oven to 350F.
Brush baking sheets with melted butter. Beat eggs, cheeses, parsley & salt together until well blended. Stack 2 pastry sheets; cut stacked sheets lengthwise in 3 inch wide strips. Brush each 2 layer strip with melted butter on both sides, then place a spoonful of cheese filling at 1 end of each strip. Top with a few pieces of chile. Fold one corner of strip over filling to create a triangular end; then fold triangle over on itself. Continue to fold triangle from side to side until you reach the end of the pastry strip; you should have a triangle shaped pastry. Pierce top of pastry with a wooden pick & place on buttered baking sheet. Continue making pastries to use remaining phyllo sheets, cheese filling & chiles. Bake 30 - 40 minutes or until golden & flaky.
Makes about 4 dozen pastries.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Inspired by the popular Greek appetizers, these melt in your mouth delicacies, spruced up with zesty green chiles, are guaranteed to please most everyone. Be prepared to make many! The phyllo pastry keeps well in the freezer; the appetizers, either baked or unbaked, can be frozen at least 3 months. (To bake frozen pastries, increase baking time by about 15 minutes.
* Exported from MasterCook *
Great Grandma's Louisiana Gumbo
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Salads Posted
Amount Measure Ingredient -- Preparation Method
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3/4 pound boneless beef chuck -- OR
--use pork shoulder, chicken, seafood -- OR
--any combination
2 tablespoons all-purpose flour
3 tablespoons bacon drippings
1 pound fresh okra -- sliced
1 can whole tomatoes (16 oz.) -- drained
2 medium onions -- chopped
1 small green bell pepper -- cut in 1" squares
1 large garlic clove -- minced
1 teaspoon file' powder -- or to taste
liquid hot pepper sauce -- to taste
cooked rice -- hot
Cut meat into 1 inch cubes, then dredge in flour. Melt bacon drippings in a large, heavy saucepan, then add meat & cook until browned. Remove meat from pan; add okra & cook until browned ( browning prevents the okra from taking on the slimy texture that many find unpleasant). Return meat to pan, then stir in tomatoes, onions, bell peppers & garlic. Add water to cover. Bring to a boil; reduce heat, cover & simmer 1 1/2 to 2 hours or until meat is tender & mixture has the consistency of thick soup. Add file' powder, salt & pepper sauce. Simmer 30 minutes longer. Taste & adjust seasonings, then serve over rice
Makes 4 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
My Swedish Grandmother's Mother got this recipe from one of her helpers whose home was in Louisiana. The original recipe was a real kick -- it called for a 10 cent soup bone, a sack full of freshly picked okra & so on -- but I tested & retested it with modern measurements, finally achieving the true flavor of Grandma's gumbo. To please those who like their gumbo searing hot as well as those who don't, I recommend seasoning it only lightly with pepper sauce, then offering additional sauce at the table. File' powder, crucial for an authentic flavor, is quite strong tasting; I have developed the recipe with only a small amount, but those who enjoy the flavor (as I do) can add more to taste.
* Exported from MasterCook *
Grilled Tuna Salad
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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1 pound fresh tuna steaks -- cut 1 inch thick
1/3 cup extra-virgin olive oil
2 cups cherry tomatoes -- quartered
1 cup Tuscan peppers -- pickled
1 medium red onion -- thinly sliced
--separated into rings
2 sprigs fresh thyme
2 cloves garlic -- minced
2 tablespoons red wine vinegar
1 tablespoon prepared mustard, hot style
2 teaspoons mustard seeds
2 teaspoons Worcestershire sauce
salt -- to taste
freshly ground black pepper -- to taste
1 head romaine lettuce
Prepare a bed of hot coals or heat a griddle or heave skillet over very high heat until very hot. Brush tuna on both sides with some of the oil. Brush grill or griddle with oil; cook tuna 2 to 3 minutes on each side or until browned on outside but still very rare in the center. Cool tuna briefly, then cut it in 1 inch squares. Combine tuna, tomatoes, peppers, onion & thyme. Sea aside. Combine garlic, remaining oil, vinegar, mustard, mustard seeds & Worcestershire sauce; whisk to blend, seasoning with salt & pepper. To serve, line a platter or 4 individual plates with lettuce. Fold dressing into tuna mixture; then arrange salad on platter or individual plates.
Makes 4 servings.
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NOTES : Authors notes:
What could be more soothing than seafood & salad? The combination somehow makes summer seem cooler -- even when you include a spirited helping of Tuscan peppers. Crisp garlic toast makes a nice accompaniment for this salad.
* Exported from MasterCook *
Guacamole
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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2 ripe Hass avocados -- pitted
1/2 ripe fresh tomato -- chopped
1/2 lime -- juice of
1/4 cup onion -- finely chopped
1 clove garlic -- finely minced
2 tablespoons New Mexico green chiles, hot -- roasted and peeled
--seeded and chopped -- OR
1 medium jalapeno chile pepper -- finely minced
3/4 teaspoon salt -- or to taste
Halve & pit avacados & scoop flesh into a bowl. Using 2 knives, cut flesh into 1/2 inch cubes; add tomato, lime juice, onion, garlic, chiles & salt; lightly toss together. Taste & adjust seasonings. Serve immediately.
Makes 4 - 6 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Everyone likes guacamole, a lively avacado dip that can double as a salad or topping. In addition to serving it the traditional way, with warm tortilla chips, I use it as a topping or filling for a variety of dishes-- burgers, chops, omelets, tacos & Southwestern dishes such as Flaming Fajitas.
* Exported from MasterCook *
Hot Garlic Sopa
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Salads Posted
Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil
4 large garlic cloves -- minced
4 corn tortillas -- cut in sixths, OR
1 cup tortilla chips -- broken pcs. OK
4 cups beef broth
1 large New Mexico hot green chiles -- parch, peel, seed
--chop -- OR
--substitute pickled jalapenos
2 teaspoons New Mexico hot red chiles -- ground
4 eggs
1 cup Monterey jack cheese -- shredded
2 tablespoons jalapeno chiles, fresh or pickled -- finely minced
Heat oil in a 3 quart saucepan with a close fitting lid. Add garlic & cook briefly; then add tortilla pieces or chips & cook until lightky browned, crushing chips with the back of a wooden spoon. Stir in broth, green chiles & 1 teaspoon ground chile. Bring to a simmer. Meanwhile, preheat oven to 450F. Break 1 egg into a small bowl to check for quality. Stir soup rapidly in a small circle, then slide egg into center of circle. Repeat with remaining 3 eggs, working quickly. Cover, let cook 2 to 3 minutes to soft poach eggs. Set 4 heated ovenproof bowls on a baking sheet. Spoon soup into bowls, placing 1 egg in center of each bowl. Sprinkle each bowl with 1/4 cup cheese. Set in oven just until cheese is melted. Sprinkle each bowl with 1/4 teaspoon ground chile. Depending on your guests' tastes, either top each serving with 1 1/2 teaspoons minced jalapenos or serve separately, to be added to taste.
Makes 4 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
One of my Uncle Harry's favorite soups, a delightful dish he learned to make while living in Mexico. Serve it as HOT as you can handle it!