Text 15989, 80 rader
Skriven 2014-08-19 16:30:22 av Dave Drum (1:261/38)
Ärende: Chile 7316
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Tomato Ranchero
 Categories: Vegetables, Herbs, Chilies, Citrus
      Yield: 4 Servings

      3 lg Peeled, seeded tomatoes; in
           - small dice
  1 1/2 tb Olive oil; divided
      8 cl Garlic; peeled
      2 lg Peeled onions; in small dice
      1    Peeled carrot; in small dice
    1/2 ts Fresh thyme; chopped fine
    1/2 ts Fresh oregano; chopped fine
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/2 ts Cracked black peppercorns
      1    Bay leaf
      1 c  Veal Demi-Glace
      2 c  Rich chicken stock
    1/2 c  Ancho chile paste
      1 sm Roasted red bell pepper;
           - skinned, seeded, in small
           - dice
      1 sm Roasted yellow bell pepper;
           - skinned, seeded, in small
           - dice
      1    Poblano; skinned, seeded, in
           - small dice
      1 bn Cilantro; washed, picked,
           - Chopped
           Lime juice
           Salt

  Prepare smoker for cold smoke. Place tomatoes on tray and
  cold smoke with as little heat as possible for 12 to 15
  minutes. Remove from smoker and set aside.

  Preheat oven to 350øF/175øC.

  Heat 1/2 tablespoon oil in a small ovenproof saute pan
  over medium heat. When hot, add garlic cloves and saute
  for 3 minutes or until golden brown.

  Place in preheated oven and roast for 6 to 8 minutes or
  until each clove is soft, stirring occasionally to prevent
  burning. Remove from oven. Remove garlic from pan and
  allow to cool. Set aside until ready to use.

  Place remaining 1 tablespoon oil in a large saucepan over
  medium heat. When hot, add onions and carrot and saute for
  5 minutes or until onions are golden brown. Add thyme,
  oregano, cumin, coriander, black peppercorns, and bay leaf
  and saute for 1 minute. Add Demi-Glace, chicken stock, and
  ancho chile paste and bring to a boil. Lower heat and
  simmer for 30 minutes. Skim any fat that may have settled
  on the top. Add smoked tomatoes, roasted garlic, roasted
  red and yellow bell pepper, and roasted poblano chili.
  Simmer for 10 minutes to combine flavors.

  Remove from heat and add cilantro, lime juice, and salt.

  Served as part of: Grilled Chicken Breast with Drunken
  Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo
  Relish

  Home Entertaining w/Dean Fearing SHOW #HE1A05

  Recipe By: Dean Fearing

  From: Holly Butman | 28 Sep 1997

  Uncle Dirty Dave's Archives

MMMMM

... Miss Child is never bashful with butter. - Phil Donahue

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)