[CH] A recipe enquiry

Jim Weller (Jim.Weller@salata.com)
23 Aug 98 15:03:31 -0800

 -=> Quoting Andrew Healy to All <=-

 AH> Aallow, fokes,
 AH> [a Somerset accent is hard to type]

G'd day eh? [Canuck version]

 AH> does anyone out there have a good recipe for a flavoursome chile dish
 AH> - made with pork or chicken cubes - and preferably Spanish (or Mex) in
 AH> origin.  I can already do a mean porky chile and tortillas but need
 AH> another style.

Here's a Mexican pork dish and a Spanish turkey one. I imagine chicken
would work just as well. Neither are Chile-Head hot but you can play
with them.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lentils with Chilies, Pork, and Fruit - Lentejas En Adobo
 Categories: Mexican, Beans, Pork, Chile
      Yield: 4 Servings
 
    1/2 lb (1 heaped cup) lentils,
           -brown if available
    1/2 sm White onion
           Sea salt to taste
           The pork:
      1 lb Boneless stewing pork, cut
           -into 1-inch cubes
           Sea salt to taste
           The seasoning and final
           -cooking:
      5 sm Chilies anchos, cleaned of
           -veins and seeds and
           Lightly toasted
    1/4 lb Tomatoes, broiled
      1    Garlic clove, peeled and
           -roughly chopped
    1/4 ts Dried oregano, Mexican if
           -possible
      1    Whole clove
  1 1/2    Inch cinnamon stick
      1 tb Melted lard or safflower oil
      1 md Plantain (about 8-oz),
           -peeled and cut into
    1/4    Inch cubes
      2    Thick pineapple slices,
           -peeled, cored, and cut into
           Small triangular wedges
 
  The lentils: Run the lentils through your hands to make sure there
  are no stones or other foreign bodies in them.  Rinse them in two
  changes of water and put into a pan.  Add onion, salt to taste, and
  enough water to come about 2 inches above the surface of the lentils.
  Set over medium heat and bring to a fast simmer. Continue simmering
  until the lentils are quite soft ~ about 3 hours, depending on their
  age. Keep a pan of near-boiling water on the side, ready to add if
  necessary.
  
  Put the pork pieces into a pan; add salt to taste and water to cover.
  Bring to a fast simmer and continue simmering until the pork is
  tender but not soft - about 25 minutes.  Strain, reserving the broth,
  and set broth and meat aside.
  
  Cover the dried chilies with boiling water and leave to soak for
  about 15 minutes, until the chilies have softened and become fleshy.
  Drain and put into a blender with 1 cup of the reserved pork broth,
  the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend
  until smooth, adding more broth only if needed to release the blades
  of the blender.
  
  Heat the lard in a small frying pan, add the blended ingredients, and
  fry over medium heat, stirring and scraping the bottom of the pan,
  until reduced and well seasoned - about 4 minutes.  Add to the
  lentils and add the pork, remaining broth, plantain, and pineapple;
  simmer together for about 30 minutes.  Adjust salt and add water if
  necessary. The mixture should be like a thick soup.
  
  The Art of Mexican Cooking
  From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick Turkey & Sausage Paella
 Categories: Poultry, Sausage, Rice, Casseroles, Spanish
      Yield: 4 Servings
 
      1 lb Turkey cutlets; cut 1/2"
           -strips
    3/4 lb Chorizo or other sausage;
           -cut in  slices
      1 md Onion; thinly sliced
      1 sm Red bell pepper
  1 1/4 tb Olive oil
      2 md Dried hot red chilies
    1/4 ts Dried thyme
      1    Bay leaf
  1 1/2 c  Long grain rice
    1/2 c  Dry white wine
  1 3/4 c  Chicken stock
      8 oz Can Italian tomatoes
    1/4 ts Saffron
           Salt and ground pepper
    3/4 c  Frozen peas; thawed
 
  Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly
  browned, about 4 minutes. Add sausage and saute it until lightly
  browned. Add the onions, chiles, thyme, and bay leaf; cook over low
  heat until onions soften, about 5 minutes; add the bell pepper and
  rice, stirring to coat with oil. Add the wine, chicken stock,
  tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling;
  reduce heat and simmer, covered until rice is tender, 18 to 20
  minutes. Remove from heat; stir in peas; cover and let stand for 2
  minutes; adjust seasonings and serve immediately.

  (wrv) Submitted By BILL SPALDING MSG# 40344
 
MMMMM
 

                                                            Cheers,

                                                            YK Jim

... Home of the [Unsanctioned] Caribou Chili Pizza Experiment