[CH] Anyone with any Choko recipies for these people? 2 [1/2]

Jim Weller (Jim.Weller@salata.com)
09 Apr 01 08:08:07 -0800 

 >>> Part 1 of 2...



And now a couple of Caribbean.Central American vegetarian things....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chayote & Corn Stuffed Chilies with Red Sauce
 Categories: Vegetarian, Chili, Nuts, Chilies, Sauces
      Yield: 10 chilies
 
     10 lg Fresh long green chilies
           FILLING:
      1 tb Vegetable oil
      2    Garlic cloves; minced
    1/2    Onion; finely diced
      1 lg Chayote squash
           -seeded, finely diced
      1 c  Corn kernels
    1/2 ts Salt
    1/2 ts Ground red chili pepper
           Black pepper, to taste
      2 tb Lemon juice
    1/2 c  Coarse breadcrumbs
      1 tb Nutritional yeast (optional)

MMMMM---------------------------BATTER--------------------------------
      1 c  Cornmeal
    2/3 c  All-purpose flour
      1 ts Baking powder
    3/4 ts Salt
  1 1/4 c  Water
           Vegetable oil; for frying

MMMMM-------------------------RED SAUCE------------------------------
      1 c  Tomato sauce
      2    Garlic cloves
    1/2    Onion
  1 1/2 c  Water
      1 tb Ground red chili pepper
    1/2 ts Salt (or to taste)
    1/4 ts Cinnamon
    1/4 ts Ground cumin
 
  Roast chili peppers according to your favorite method. (I don't have a
  gas stove or other type of open flame, so I heat the oven to the
  hottest temperature, then bake the peppers on a heavy-duty baking
  sheet, turning if necessary to char all sides.  The roasted peppers
  are placed in a bowl, covered, then allowed to steam a few minutes to
  help facilitate removal of the peels.) Carefully remove peels from
  roasted peppers, leaving stems attached. Remove seeds by cutting a
  slit along one side of each pepper and gently scraping and rinsing out
  seeds and attached membranes. Pat dry and set aside.

  FILLING: In a heavy skillet, heat oil on medium-high. Add garlic,
  onion and chayote; cook until onion is translucent and mixture begins
  to brown, stirring frequently. Remove pan from heat and add corn,
  chili pepper, salt, black pepper, and lemon juice, stirring to combine
  well. Gently mix in breadcrumbs and nutritional yeast. On a flat
  surface, open up one pepper at a time and spread about 3 tablespoons
  of the filling mixture down the center of each. Carefully roll sides
  of pepper around filling to enclose, pressing firmly to shape.
  (Chilies may be prepared ahead of time to this point, covered, and
  refrigerated up to 24 hours.)

  BATTER: In a pie plate or shallow dish, stir together cornmeal, flour,
  baking powder and salt. Gradually mix in water to form a batter of
  medium consistency. Heat 1-1/2 inches of oil in a large skillet over
  medium heat. Lightly roll each stuffed chili pepper in flour.
  Carefully coat each pepper with batter, as evenly as possible, using
  stem to help drag chili through mixture, and a spoon to spread batter
  over top of chili if necessary. Fry chilies in hot oil, two at a time,
  until lightly browned, turning once. It should take about 3 to 4
  minutes per side. Remove and drain on absorbent paper.  (The
  temperature and freshness of the oil is important. If conditions are
  right, each chili will absorb LESS than 1 tablespoon of oil.) (If
  chilies must be prepared in advance, reheat just before serving by
  placing them on a baking sheet in a preheated 350 F. oven until hot
  and crisp.)

  RED SAUCE: In a food processor or blender, puree garlic and onion with
  tomato sauce. Transfer to a saucepan and add water, ground red chili
  pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30
  minutes, stirring frequently to prevent scorching.

  TO SERVE: Spoon a little sauce onto each plate, spreading it around in
  a spiral fashion with the back of the spoon to form a large circle.
  Place a chili onto circle of sauce, drizzling a bit of additional
  sauce over top if desired, and garnish with a few slices of avocado
  and/or some finely minced cilantro leaves. A black bean salad and
  slices of cooling fresh melon and/or tropical fruits would be nice
  accompaniments.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Caribbean Guisado
 Categories: Vegetarian, Main dish, Beans, Caribbean, Chilies
      Yield: 8 servings
 
  1 1/2 c  Chickpeas; cooked
  1 1/2 c  Pinto beans; cooked
      2 c  Pumpkin; cubed
      2 md Chayote squash; cut into 2"
           -pieces
      2 c  Celery root; chopped
      2 c  Yucca; peeled and cubed
      2 c  Battata; peeled and cubed
      8    Plum tomatoes; quartered
           -lengthwise
      3 tb Ground cumin
     16    Whole garlic cloves
      4 lg Yellow onions; coarsely
           -chopped
      1 tb Black pepper
      1 ts Hot pepper sauce
    1/4 c  Olive oil
    1/4 ts Salt
    1/2 c  Fresh cilantro;chopped
 
  Preheat oven to 300 deg.

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