Text 3730, 80 rader
Skriven 2013-08-20 08:56:00 av Dave Drum (69546.cooking)
   Kommentar till text 3728 av Ruth Haffly (1:396/45.28)
Ärende: Spices from herb
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Mint doesn't care - it's one of the hardiest of herbs.   Bv)=

 RH> So I'm seeing in Jim's post. Never would have thought it to be that
 RH> hardy but guess I was wrong.

I knew it was tough  - just didn't know it was *that* tough. But, then, I don't
know everything. I just sometimes pretend I do ....   Bv)= 

 DD>       Title: Roasted Green Chiles in a Light Vinaigrette
 DD>  Categories: Five, Chilies, Dressings
 DD>       Yield: 3 servings

 DD>            Several green chilies *
 DD>            Olive oil
 DD>            Cider or red wine vinegar
 DD>            Salt

 DD>   * such as Anaheims, Hatch, poblanos, or jalapeños. They
 DD>   should have thick flesh and sturdy peels (not a thin
 DD>   skinned pepper like a padron).

 RH> Looks good. Rachel got a box of Hatch green chilis last week. She made
 RH> chili relinos for the family and a lot (!) of green chili sauce. There
 RH> were still about 18 when we got here on Friday so she made another
 RH> batch of chili relinos for supper on Saturday. I don't think any were
 RH> left over.

Were Rachel's pre-roasted? I know that they sell them both ways. When I was
driving the semi trucks I always rolled down my window when I got near Hatch in
chile season. The aroma of roasting chilies spread for miles around.

I have found, too, that a freezer can be used to prepare chilies for use in
many dishes, The freezing and thawing breaks down the cell wall and makes the
chilies fairly easy to peel. There is a bit of a difference in the flavour
profile, though. But, when it 20 below nothing outside and you're Jonesing for
rajas or chile verde sauce ....

This recipe is good on Italian sausage or chorizo sandwiches. I get the epazote
at Lupita's Hispanic-American Grocery in Bloomington (60 miles north of me)
while I am making my deliveries for Auto Zone.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rajas Con Crema (Poblanos w/Cream)
 Categories: Latino, Chilies, Vegetables, Dairy
      Yield: 4 Servings
 
      8    Chilies Poblanos
      2 md Onions sliced
      1 c  Cream
           Salt
      2    Or 3 leaves of epazote *
           - (opt)
           Black pepper
           Oil
 
  Peel the poblanos and cut in slices like one finger. Fry
  in vegetable oil, add onions, salt and black pepper. When
  the onion is transparent add the cream. Remove and serve
  while hot.
  
  Good served with tacos.
  
  * epazote leaves is a Latino spice/herb there is not a
  substitution.
  
  Patricia Wriedt
  
  Recipe By: Patricia Wriedt - Mexico City
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Uncle Ben's Perverted Rice - now in the new Leather Box!!!
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