Text 18248, 75 rader
Skriven 2008-12-22 19:41:00 av JIM WELLER (1:123/140)
Ärende: Chile 6
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salsa De Merquen - Salsa of Dried Red Peppers
 Categories: Salads, Salsa, Chilli, Latin amer
      Yield: 1 /2 c
 
  1 1/2 tb Merquen powder; OR
  1 1/2 tb ; chilli flakes
      3 ts Lemon juice; fresh
      1 sm Garlic cloves; chop fine
    1/2 ts Vegetable oil
           Salt
 
  Merquen derives from cacho cabra, the dried red hot chilli found
  primarily in southern Chile. Outside Chile, substitute red chilli
  flakes or kirmizi biber, found in Turkish stores. Sometimes it is
  combined to make a sauce that is ideal for drizzling over ARROZ
  CHILENO, for dipping on BBQed meats or for generating heat in
  salads. The amount below is more than enough for 4 to 6 people to
  use in any Chilean meal.
  
  Use a fork to mix the merquen, lemon juice, garlic, & oil in a bowl.
  Add about 4 tablespoons of water & salt to taste. Store in a small
  jar.
  
  Refrigerate after opening.
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 22 OCTOBER 2008
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alino Completo - Mixed Herbs
 Categories: Spices, Latin amer
      Yield: 1 /2 c
 
      3 tb Cumin- ground
  1 3/4 tb Paprika
  1 3/4 tb Coriander- ground
  1 1/2 tb Black pepper; ground
 
  Alino Completo is to the Chilean chef what herbes de Provence are to
  the French chef or garam masala is to the Indian chef. It is a
  mixture of localloy popular, dried spices that are packaged under a
  single name. Alino competo, which means "complete seasoning", is
  added to meats, bean dishes, & much more. Since it is often a
  potpourri of the most abundant spices in the home chef's cabinet,
  its composition varies according to the chef, & in Chilean stores it
  is also sold under various guises. While its mainstays are cumin &
  black pepper, it can also include oregano, paprika, & dried garlic.
  
  Mix all the ingredients together thoroughly in a small bowl.
  
  Place them in a jar & store in a cool, dry place. The herb mixture
  stays fresh for more than a year.
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 22 OCTOBER 2008
 
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Cheers

YK Jim

... Obama should name a Secretary of Food instead of a Secretary of
Agriculture!

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