Re: [CH] Austin Hot-Luck: After Action Report

RisaG (radiorlg@home.com)
Mon, 23 Apr 2001 07:47:23 -0400 

We got 2 of the recipes but what about the
Chipotle cannolis???

I will try the cheeseballs though.

RisaG
----- Original Message -----
From: "David Cook" <zeb@austin.rr.com>
To: "Chileheads" <CHILE-HEADS@globalgarden.com>
Sent: Sunday, April 22, 2001 1:25 PM
Subject: [CH] Austin Hot-Luck: After Action Report


> Well, it's a week later and I've finally found the time to write up a
brief
> report on our Central Texas Hotluck. First off I've got to thank whatever
or
> whomever for the weather, because we had perfect day, not too sunny, not
too
> cold, not too hot, just the kind of weather that kept everybody but the
kids
> out of the hammock for fear of falling asleep. We had a nice attendance
with
> a small but loyal chilehead contingent and got to introduce some new
people
> to the joys of El Grande.
>
> The chilehead side of the menu (all of it excellent) included:
>     Hot and Spicy Cheeseballs
>     Rajas con Queso
>     Two Sides Yellow (a tofu dish)
>     Chipotle cannolis
>     New Mex green chile
>     Habanero-Rosemary Jelly over cream cheese (courtesy Austin Slow Burn)
>     Grilled Jerk Shrimp (again courtesy Austin Slow Burn)
>     Shaival's Indian potatoes and his wife's chile-spiked pineapple
>     Plus lots of good salsas and homemade chocolate truffles
>
> It was really nice to meet some other local chileheads -- Bill, Tom, and
> especially Keith and Jill (please I hope I remembered everyone's name
> right!), the folks behind Austin Slow Burn. You may have seen them
> already -- chopping up all those habaneros on the "Eat the Heat" program.
> She had some pretty good stories about what ended up on the cutting room
> floor -- like when the host stuck his nose into the kettle of chopped habs
> right after they opened it! They brought some of the salsas and the hab
> jelly they make. They also had one of the hits of the party, big head-on
> shrimp marinated in their jerk sauce (yes, they sell it) and grilled on
hot
> coals. It was even more interesting by their insistence that you got to
eat
> the meat out of the heads, too. Ah, new experiences for everyone!
>
> I'd also like to thank Chip from Red Lion for sending some samples of his
> fine dry rub and chile fixing mixes. They were well appreciated. (Nice
> labels, too!)
>
> Since no hotluck's any good without a few recipes to share, here's a few:
>
> Bill Woodward's Hot and Spicy Cheeseballs
> 1 lb. Sharp cheddar cheese, grated
> 1 c. soft margarine
> 1 tsp. red savina powder (instead of 2 tsp. paprika)
> 1 tsp. salt
> 2 jars jalapeno-stuffed olives
> 2 c. flour
>
> Blend the cheese and butter. Stir in the flour, salt and chile powder. Mix
> well. Wrap the dough around an olive, covering it completely. Place on an
> ungreased cookie sheet. Bake at 400 for 12-15 minutes or till lightly
> browned. Note: These do not spread like a cookie so you can space them
close
> on the sheet.
>
> Two-Sides Yellow (Fried beancurd with scallions)
>     Brought by Tom Denton (from "Mr's Chiang's Szechwan Cookbook" -- a
> chilehead must!)
>     6 green onions, smashed and cut into 2" lengths
>     5 cloves garlic, chopped
>     5 squares firm beancurd, sliced 1/4" x 1" x 3"
>     2 tsps (or more!) Szechwan chile paste
>     1 tsp, salt
>     1 1/2 tsp. sugar
>     3 T. soy
>
> Gently deep fry the beancurd in hot oil until golden. Stir fry the garlic
> about 30 seconds, add the chile paste, fry a little longer, add the green
> onions, and fry a little more. Add the bean curd and gently mix. Add
> everything else and stir fry for 2-3 minutes.
>
> When I get the recipes for the Indian potatoes and the pineapple dishes,
> I'll post those too.
>
> Thanks again to everyone who came!
>
> David "Zeb" Cook
>
>