Text 9033, 78 rader
Skriven 2006-12-19 21:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Fishing, Okinawa!
=========================
 -=> Quoting Carol Shenkenberger to Hap Newsom <=-

 CS> I think now, I'd cook with a hab possibly though would be more apt
 CS> to use several less hot ones in larger amounts
 
My vote would be several less hot ones in larger amounts; habs are
unbearably hot and 1/2 a pepper heats up a large pot of stew or chile,
so by the time it's too hot to enjoy, there still isn't enough chile in
it to taste of chile.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Huevos Rancheros With Spicy Ham Sofrito
Categories: Tex-Mex, Eggs, Ham, Chilies, Tortillas
  Servings: 4

      3 TB vegetable oil
     10 oz smoked ham, cut into
      2    by-1/4-inch strips
      4 lg garlic cloves, thinly
    sliced
      2 md red onions, thinly sliced
      2    Scotch bonnet chiles or
    jalapeno halved, seeded and
    thinly sliced crosswise
      1 lg green bell pepper, thinly
    sliced
      1 ts sweet paprika
      2 md tomatoes, coarsely chopped
    Salt and freshly ground
    pepper
      8    6-inch corn tortillas
      8 lg eggs

Preheat the oven to 475. In a large skillet, heat 1/2 tablespoon of the
vegetable oil. Add the smoked ham and cook over moderately high heat
until  browned on the bottom, about 2 minutes. Using a slotted spoon,
transfer the ham to a plate. Add 1 1/2 tablespoons of the vegetable oil
to the skillet along with the garlic, onions, Scotch bonnet chiles and
green bell pepper. Cover and cook over moderately low heat, stirring
occasionally, until the vegetables are softened, about 12 minutes. Stir
in the paprika and cook over moderately high heat for 1 minute. Add the
tomatoes and cook until they  release their juices, about 2 minutes.
Stir in the ham and season the sofrito with salt and pepper.

Meanwhile, wrap the tortillas in aluminum foil and warm them in the
oven.  In a large cast-iron skillet, heat 1/2 tablespoon of the
vegetable oil. Crack  4 of the eggs into the skillet, season with salt
and pepper and fry sunny-side  up over moderate heat, until the egg
whites are set and the egg yolks are  still slightly runny, about 3
minutes. Transfer the eggs, yolk side up, to a plate and keep them warm
by tenting them with aluminum foil. Add the remaining  1/2 tablespoon of
vegetable oil to the skillet and fry the remaining eggs.

Set 2 tortillas on each plate. Top with the fried eggs, spoon the
sofrito  on the side and serve.

NOTES Variations: Use the sofrito in cheese quesadillas or on  grilled
chicken, or toss with roasted new  potatoes.

Recipe by Marcia Kiesel
From Quick Flavor Fixes

From: Kailariwoifeyes To: Native-Cookin

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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