Text 96, 126 rader
Skriven 2006-04-07 23:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Strange Eats
====================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JW> My Co-op now carries all sorts of fresh, dried and canned peppers now
 JW> as well as a good variety of hot sauces. How things have changed here
 JW> in 6 years.

 JM> Good! I am glad you are being so much better supplied.

My Co-op is very responsive to changing trends and member's special
requests. For example, we now have prepackaged sushi trays flown in on
alternate Friday's.

Another mole....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yellow Mole/sauce
 Categories: Mexican, Chilies, Sauces
      Yield: 1 batch
 
      3    Ripe yellow medium (baseball
           Size) tomatoes
      1 md Yellow onion (tennis ball!)
      3    Nice big yellow bell
           Peppers
      6    Lemon Drops (yellow Ajis) or
           Other yellow orange chiles
           Juice of 1/2 of a nice sized
           Lemon
      2    Cloves garlic
    1/2 ts Cinnamon
    1/2 ts Allspice
      1 ts Sugar
      1    Fat pinch of nutmeg (I like
           The stuff)
           Salt to your taste
      2 tb Oil for sauteing and the
           Sizzle finish
 
  I think that before summer is completely gone and access to some of
  this stuff (garden/store) becomes tough, I'll post this sauce recipe
  that runs a close second in taste to a fresh batch of adobo. Actually,
  the idea of growing yellow bell peppers, yellow tomatoes, and yellow
  chiles came from this recipe, adapted from the mole amarillo in Mark
  Miller's _The Great Chile Book_. The idea is to use ingredients that
  are all as close to being yellow as possible, so that the end sauce
  turns out to be a golden yellow. I made this the first time with
  greenish tomatillos and Santa Fe Grandes that had a greenish tinge to
  them (overeager to pick, you know!) and the sauce wound up a gaggy
  color that I would not put my lips to and my wife wouldn't because it
  was too hot! (chilehead in progress!)
  
  So, once you corral the ingredients, it's not too complicated.  Here
  it is:
  
  I use the broiler for most all of my roasting, so I'll refer to it as
  my method.  Put the tomatoes and bell peppers under the broiler until
  the tomatoes are soft and the skin is split and brown in spots and the
  bells are blistered all over.  You'll want to turn them a few times so
  that all this gets evenly done.  Set them in a bowl and toss a towel
  over them and let them cool off a bit.
  
  Now put the _____ (your chile's name here) and the unpeeled garlic in
  to roast.  The Ajis I use roast quickly - one turn over and they're
  done. I just snip the good stuff off the stem with a pair of scissors
  into the processor.  The garlic takes a little longer.  In fact, you
  could roast it earlier with the big stuff under the broiler or on a
  dry frying pan or toaster oven or whatever.
  
  While the bells and tomatoes are roasting, oil up a frying pan and
  peel, dice, and start sauteing the onion until it's just soft.  Toss
  this sauteed onion into a food processor.  A note on the pan: if
  you're not into doing dishes, use a bigger pan, like a Dutch oven, to
  saute the onions because the raw sauce also needs to be cooked after
  being pureed and a high-sided pan is handy for this.
  
  After cutting out the stem cores from the tomatoes and the stems and
  seeds from the bell peppers, roughly chop them and put them into the
  processor as well.  I don't bother to skin them - the skins are thin
  and chop up nicely. Add the lemon juice, sugar, some salt, nutmeg,
  allspice, and cinnamon. After the garlic cloves cool, peel and roughly
  chop and have them join the party in the processor.
  
  Puree all this stuff until you get the texture you like.  Note: I
  could have done all this in one leaky batch, but decided to go with
  two shifts, instead.
  
  I like a texture where the skins are well chopped (I don't strain this
  sauce), but it also doesn't look like baby food. At this point, I
  empty the contents of the processor into another pan with a handle on
  it. The hot oil in the next step will make the sauce spatter and it's
  no fun being in the splatter zone with an awkward grip on a slippery
  bowl.
  
  After the blending, or during it, heat up a high-sided pan with the
  rest of the oil until the oil just starts to smoke.
  
  Pour in the raw sauce all at once while stirring.  I like a whisk here
  because it mixes stuff well without pushing it around.  The sauce will
  sizzle and spatter a bit, but keep the heat on it so that it doesn't
  stop bubbling.
  
  Constantly stirring, cook the bubbling sauce for about 10 minutes.  It
  should be thick enough to almost coat a spoon.  After it cools and
  loses more water, it should be nice and thick. Taste it and make any
  additions you might like (sorry, no subtractions!).
  
  This stuff is great with shrimp or fish or as part of some enchiladas
  or empanadas or chicken or ...... do enjoy!
  
  Tom Scheper
  Chile-Heads List
 
MMMMM

Cheers

Jim, in Yellowknife




... Cooked to a state of early deadness.
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