Re: [CH] Chili with Flexible Heat
Dave Drum (xrated@cityscape.net)
Fri, 24 Sep 1999 07:47:43 -0500
> I know about Skyline "5 ways" .... icky icky nasty stuff cinnamon and
> allspice belong in Jerk spices not .... I REPEAT NOT in Chili........
5 Ways is a glorified chilli-mac which is not the same as a real bowl
of red. I quite like it. But, I suppose that's whay they have more
than one item on the menu in most restaurants.
> and no I am not opinionated :-)..... I grew up down I-75 from
> Cincinnati so I am judging from experience .....
I spent 20 years as an OTR trucker and got through Cincy fairly often.
Home of the Kamikaze motorist. <GGG>
> Rice on the other hand is somewhat acceptable ... red beans and rice .....
> ya know ...
Red (or black) beans and rice ain't chilli
> Chili is supposed to have a strange ingredient in it ..... Coffee.....
> Carrots ...... Calvin's powder ..... Jim's Smoked Habanero powder .....
I use coffee in my chilli. But, not carrots.
> man I am hungry ..........
OK, here y'go
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spam Stuffed Squid in Red Sauce
Categories: Thai, Seafood
Yield: 4 Servings
3/4 lb Spam, fine dice
(orig. pork, ground)
1/2 c Coarsley Chopped Bamboo
Shoots
1/4 c Coarsley Chopped Water
Chestnuts
1 ts Ground Black Pepper
1 ts Finely Chopped Garlic
1 Coriander Stem With Root,
Finely Chopped
1/2 ts Sugar
2 tb Fish Sauce
12 Whole Squid, Cleaned With
Cavities Intact
MMMMM---------------------------SAUCE--------------------------------
3 tb Butter
1/4 c Tomato Sauce
1/2 c Dry Red Wine
1/4 c Black Soy Sauce
1 tb Sugar
1 ts Ground Black Pepper
In a large mixing bowl, mix the Spam, bamboo, chestnuts, pepper,
garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour.
Stuff the raw squid with the Spam mixture, so that they are puffed
and cylindrical. Place the stuffed squid on a flat steamer or steam
tray and steam for 8-10 minutes, or until squid turns opaque white.
Remove from heat and set aside while preparing the sauce. Preheat
oven to 450øF. In a saucepan, melt butter over low heat. Add the
tomato sauce, stirring to blend. Stir in the wine, black soy sauce,
sugar and pepper. Bring to a boil and add one cup water. Return to a
simmer for 5-7 minutes. While the sauce is simmering, arrange the
steamed squid in a single layer in a deep casserole dish. Pour the
sauce over the squid and cover. Bake for 30 minutes, serve with
steamed rice.
Source: Pojanee Vatanapan's Thai Cookbook; Adapted by Uncle Dirty
Dave
FROM: Uncle Dirty Dave's Kitchen
MMMMM
ENJOY!!!
--
Uncle Dirty Dave's Kitchens
Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider