[CH] Linda & Jim Hotluck

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Frank J. Hashek: "[CH] Recipe request"
• Previous message: Judy Howle: "[CH] pepper problem"
• Next in thread: =Mark: "[CH] Last Weeks BBQ"

We feasted and partied well at the Concord, MA hotluck.  Warm thanks to
Linda Peters & Jim McGrath for being so good to us, again.  The food
that we brought was prepared based upon multiple dishes that we have
experienced.  Here is a try at turning our hotluck dish into a recipe:

Roasted Sweet Potato Salad with 
Hot Smokey Black Beans and
New Mexican Red Sauce

Roasted Sweet Potato Salad (may be prepared on a
grill)_-------------------
3 good sized sweet potatoes*- cook, peel, cut in big chunks, broil or
grill
1/2 c onion (we use vidalia) julienned (large cut)& roasted or broiled 
1/2 c red bell pepper julienned (large cut)& roasted or broiled
1/2 c. New Mexican HOT GREEN chiles roasted & peeled, coarse chopped
1/4 c black beans
1/2 juicey lime's juice
2 Tablespoons New Mexican Red Chile Sauce (recipe below)
cilantro to taste 
salt to taste 
COMBINE INGREDIENTS & TOSS LIGHTLY (DO NOT BREAK POTATOES UP TOO MUCH)
SERVE COLD (or hot)
* We combine different colors of yams & sweet potatoes.  One of the
sweet potatoes may be substituted for by one good Maine Aroostook County
potato-----------------------------------------------------------------------------Smokey
Black Beans---------------------------------------------------------
32oz Black Beans
1-2 cloves garlic cooked in 
2 Tablespoons Olive Oil
4 Tablespoons catsup
2 red chiles (toasted) or 3 Tablespoons New Mexican Chile Sauce
1 teaspoon of soaked chipotle chopped fine 
BRING TO A BUBBLE AND THEN SIMMER A WHILE
---------------------------------------------------------------------------
Basic New Mexican Red Chile
Sauce------------------------------------------
2 Tablespoons oil (we used olive oil. Butter is good too)
1 clove garlic - cook in the oil (medium heat)then add
(pinch of cumin optional-we don't use)
3 Tablespoons flour (cook a minute to prepare for roux)then add
2 cups water & 
6 dried RED New Mexican chiles from nearby ristra, toasted in hot dry
iron griddle
salt to taste (oregano optional)
STEW FOR A WHILE AND THEN BLEND SMOOTH. PLACE IN ICE CUBE TRAYS, FREEZE
& BAG UP.
--------------------------------------------------------------------------

• Next message: Frank J. Hashek: "[CH] Recipe request"
• Previous message: Judy Howle: "[CH] pepper problem"
• Next in thread: =Mark: "[CH] Last Weeks BBQ"