Re: List Options - Was: Re: [CH] Irrelevant postings V8 #433
RisaG (radiorlg@home.com)
Fri, 28 Sep 2001 09:13:33 -0400
<so, let's grab some fresh salsa, whip out the Twister[TM!] game, and all
get nekkid in a pile...left foot yellow, right foot blue...>
I agree. Here are two recipes I made yesterday. One is for salsa and the
other is for a simmered sauce - both from Rick Bayless. Both delicious.
* Exported from MasterCook *
Essential Chopped Tomato-Serrano Salsa
Recipe By : Rick Bayless's Mexican Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Chiles
Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz ripe tomatoes (2 med-small or 4 plum)
3 fresh serrano chiles (to 5) -- stemmed
12 lg sprigs cilantro
1 lg clove garlic -- peeled & finely chop
1 small white onion
1 1/2 tsp fresh lime juice
3/4 tsp salt (about)
Core the tomatoes, then cut in half widthwise and squeeze out the seeds if
you wish (it will give the sauce a less rustic appearance). Finey dice the
flesh by slicing it into roughly 1/4 inch thick pieces, then cutting each
slice into small dice. Scoop into a bowl.
Cut the chiles in half lengthwise (wear gloves if your hands are sensitive
to their piquancy), and scrape out the seeds if you wish (not only will this
make the salsa seem less rustic, butit will make it a little less picante).
Chop the chiles as finely as you can, then add them to the tomatoes.
Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them
1/16 inch thick, stems and all, working from the leafy end toward the stems.
Scoop into the tomato mixture, along with the optional garlic. Next, finely
dice the onion with a knife, scoop it into a small strainer, then rinse it
under cold water. Shake to remove excess water and add to the tomato
mixture. Taste and seaon with lime juice and salt, and let stand a few
minutes for the flavors to meld.
Makes 2 cups.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Essential Simmered Tomatillo-Serrano Sauce
Recipe By : Rick Bayless's Mexican Kitchen
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb tomatillos (10-12 medium) -- husked & rinsed
fresh serrano chiles (roughly 3) -- stemmed
1 1/2 tbsp olive or vegetable oil -- or lard
1 med white onion -- roughly chopped
2 lg cloves garlic -- peeled, roughly chop
2 cups chicken broth
1/3 cup cilantro -- roughly chopped
salt (1/2 to 3/4 tsp) -- depending on broth
The tomatillos and chiles: Roasting method: Lay the tomatillos and chiles on
a baking sheet and place about 4 inches below a very hot broiler. When the
tomatillos and chiles begin to blister, blacken and soften on one side,
about 5 minutes, turn them over and roast the other side.
Transfer tomatillos and chiles and any accumulated juices to a food
processor or blender*.
The puree: Heat 1 tbsp of the oil in a deep, medium-large heavy skillet over
medium heat. Add the onion and cook, stirring often, until deep golden,
about 8 minutes. Stir in the garlic and cook a minute longer, then scrape
the browned mixture into the processor or blender. If using a blender, cover
it loosely. Now, pulse whatever machine you are using to reduce the
ingredients to a rough-looking puree - smooth enough to hold together, but
rough enough to keep it from that uninteresting baby-food blahness.
Finishing the sauce: Wipe the skillet clean; then heat the remaining 1/2
tbsp of the oil over medium-high heat. When hot enough to make a drop of
puree sizzle sharply, pour it in all at once and stir constantly for 4-5
minutes, as the sauce base sears and sizzles into a darker and thicker mass.
(You'll notice that characteristic roasty, tangy aroma fill the kitchen.)
Stir in the broth, let return to a boil, reduce the heat to medium and
simmer briskly until thick enough to coat a spoon, about 10 minutes. (You
can check the consistency by spooning a little on a plate. If it looks
watery, solids separating quickly from the broth, simmer it longer. If it
mounds thickly, stir in a little broth or water.) Stir in cilantro, then
taste and season with salt.
Makes 2-1/2 cups of sauce.
Can be made 4-5 days ahead. If frozen, whiz it in the blender or processor
to get it back to a beautiful texture.
- - - - - - - - - - - - - - - - - -
Serving Ideas : stew chicken in it, use in enchiladas
NOTES : * I used a hand blender. I scooped the mixture into the hand blender
container and then used the hand blender.
I used this sauce tonight. I put some on the bottom of a plate. Put some
leftover chicken on top and then spread a lot of it all over the top of the
chicken, covered with foil and heated it up for about 1/2 hour in a 300
degree F oven. Came out great. Served with other leftovers. DH loved it.
Great sauce. I put some of the Essential Salsa on the side too. Needed more
chiles, IMHO. I have a ton in the garden so I know what I'll be doing with
them.
RisaG
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mailto: radiorlg@home.com
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Updated 9/21/01
----- Original Message -----
From: "OverFedLongHairedLeapingGnome" <raelsixfour@cableone.net>
To: <chile-heads@globalgarden.com>
Sent: Friday, September 28, 2001 4:11 AM
Subject: Re: List Options - Was: Re: [CH] Irrelevant postings V8 #433
> At 1:36 AM -0400 9/28/01, Ed Johnson wrote:
> >Do you folks like the way Michael has this list configured
> >whereby if one wants to simply reply to a message on the list, he
> >cannot do so by simply hitting the "Reply" icon in his mail
> >reader?
> >
>
> actually, this configuration probably helps to *prevent* email from
> being posted to the list rather than going to the orginial
> poster/person because one must insert the list's email address before
> sending it, i.e. you can NOT (usually) just reply to the list...
>
> anywho, I think it's groovy where it's at....and I also think we're
> all a little stressed, understandably, but let's talk chiles and
> leave the patriotism, terrorism, capitalism, radicalism (eh?),
> dramaticism, as well as the anger at home or with friends or on lists
> where it's *supposed* to be the topic...
>
> so, let's grab some fresh salsa, whip out the Twister[TM!] game, and
> all get nekkid in a pile...left foot yellow, right foot blue...
>
> --
> Peace, Hendrix, and Chiles.......
>
> Rael64
> Monk of the TCS
> Order of Enlightened Twister