[CH] Delurking with recipe

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As I sit here and read about all the fun at Open Fields I gotta say I wish
I'd been there. Still, I can't complain too much. I've got a tray full of
aji rojo drying in the dehydrator,  Thai Tango's are only now starting to
ripen up and frost is still about a month away. The joys of gardening in
Texas. But best of all was last night's dinner, a curried chile dish. It's
not healthy but it's good!

Chiles in Cream Sauce

1 1/2 lbs. Anaheims, Hatch, or other long green chile (I used a mix of Hatch
hot and mild), roasted and peeled.
1/4. c. oil
2 medium onions, sliced
1 t. gingerroot
1/2 t. cinnamon
1 t. mustard
1 t. cumin
1/2 t. turmeric
1/4 t. ground clove
1 cup coconut milk
3 jalapenos, minced
3 T. cream
1 t. salt

Fry the onions in the oil until golden brown and crispy. Meanwhile, deseed
the chiles (if you want). Add the gingerroot, cinnamon, mustard, cumin,
tumeric and clove to the onions and cook 1 minute. Add the peeled chiles and
mix throughly, then add the coconut milk. Bring to a boil and then simmer
until thick. Stir in the cream, jalapenos and salt and serve with rice (or
naan).

David "Zeb" Cook

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