Text 33343, 78 rader
Skriven 2015-11-19 08:32:40 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: 8 os 490
====================
-=> MICHAEL LOO wrote to RUTH HAFFLY <=-

 >  ML> Tomatoes in moderation improve many long-cooked
 >  ML> dishes, even chili sometimes.

 > For me, they're a must have for chili.

 ML> Sometimes I like the duskier taste of a chili with
 ML> few or no tomatoes, and I never care for a tomato-
 ML> heavy one except perhaps as a spaghetti sauce.

A la Don Houston's chilli? I can make (and have) perfectly acceptable chilli 
with not tomato at all. I did that one time at the Tayloeville (IL) 
Chillifest. On Sunday I was out of tomato of any description so I did the best 
I could. The public, for themost part, liked it. Which is almost always the 
"kiss of death". My fellow chilli competitors said it was "pretty good". But 
every single judging sheet had a comment about there not being any tomato in 
the stew. Needless to say I took home an almost full judging cup to enjoy at 
my leisure.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: El Charro Salsa De Chile Colorado (Basic Red Chile Sauce)
 Categories: Latino, Salsa, Chilies
      Yield: 2 Quarts
 
     12    Dried red chilies
      2 qt Water; boiling
      3 tb Oil
    1/4 c  Garlic puree *
    1/2 ts Salt; to taste
      3 tb Flour
 
  * Garlic Puree - peel 8 whole heads of garlic by smashing
  the cloves with the side of a wide knife; the peel will
  slip off easily then. Put the peeled garlic in a blender
  with about 2 cups of water, and puree. Drain, if
  necessary, and store in a tightly closed glass jar in the
  refrigerator.
  
  Salsa De Chile Colorado is used in countless Latino
  dishes. It is available canned and is usually called
  enchilada sauce. But nothing commercial is as good as the
  sauce you make yourself from dried red chile peppers.
  
  To prepare a sauce, the peppers are softened in boiling
  water, then ground into a rich red paste. The paste is
  thinned with the cooking liquid for use as a sauce for
  enchiladas, et cetera. Left unthinned and spiced with
  oregano and vinegar it becomes adobada and is used as a
  marinade for carne (beef) adobada or puerco (pork)
  adobada.
  
  Wash chilies in cold water and remove stems. Cook in
  boiling water until tender. Remove chilies and reserve the
  cooking liquid.
  
  Place a few of the chilies in a blender, along with 1/2
  cup resreved liquid, and blend to a paste. Remove to bowl.
  Repeat with remaining chilies. (It is now unseasoned red
  chile paste).
  
  Heat oil in a large skillet. Add garlic puree and flour,
  stirring until four browns. Add the chile paste, stirring
  constantly until it boils and thickens. Season with salt.
  Thin slightly with cooking liquid.
  
  Yield: 2 quarts
  
  Recipe By: El Charro Cafe Favorite Recipes
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Birthdays are nature's way of telling us to eat more cake. - Anonymous
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