Text 25999, 47 rader
Skriven 2012-06-11 20:00:05 av Dave Drum (1:18/200.0)
Ärende: Chile 689
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Chile & Tomato Fondue
 Categories: Chilies, Vegetables, Wine
      Yield: 4 servings
 
      2    Scotch Bonnets
      2 tb Olive oil
      1    Shallot; fine chopped
      2 cl Garlic; fine chopped
     18 oz Ripe tomatoes; rough chop'd
    2/3 c  Red wine
      1 ts Balsamic vinegar
      1    Handful fresh basil leaves;
           - roughly torn
    1/2 ts Superfine sugar
           Salt & fresh ground pepper
           Selection of dippers
 
  Skewer the chile peppers with a fork and hold them in the
  fondue flame, or place under a hot broiler, for 2 to 3
  minutes, turning until the chile pepper skins blacken and
  blister. Using a clean dish towel, rub off the blistered
  skins. Hold the chile peppers with the fork and slice them
  open. Scrape out and discard the seeds, then finely chop
  the flesh.
  
  Heat the oil in the fondue pot and cook the shallot and
  garlic for 5 minutes, until softened. Add the tomatoes and
  chile peppers and cook for 5 to 10 minutes, until pulpy.
  Pour in the wine and balsamic vinegar and cook for another
  10 minutes, until slightly thickened.
  
  Stir in the basil and sugar, and salt and pepper to taste.
  Serve with a selection of dippers.
  
  Recipe By: Silvana Franco - Fondue It!
  
  FROM: Chile Buzz; Chile-heads List - 05 Sep 2005
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Passion makes the world go around. Love makes it a safer place. - Ice T
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)