PEPPER FOOL News Letter Issue #05
May/26/99
Http://www.PepperFool.com
_________________Contents________________________
I NEWS
II. UPDATED RECIPES
III.UPDATED RESTURANT REVIEWS
IV. NEW PRODUCTS
V. THIS MONTHS FEATURED RECIPES.
_________________________________________________
The Recipe Download page is up! All of the recipes will
be in Master Cook format. I'm still trying to figure out a
good format for the page, but at least its finally up.
This page will be updated frequently with all of the new recipes
(and old ones already on the website) posted to PepperFool.
Coming next time:
More BBQ!
II.______________________________________________
_____________Updated Recipes:_________________
1. BBQ
2. Beef
3. Bread
4. Candy
5. Doug Irvine Recipes (once again Mr. Irvine has come up with some great ones!)
6. Drinks
7. Kung Pao (link now works, sorry about that)
8. Vegetables
III._____________________________________________
_________Restaurant Reviews__________________
1. Southern California. Tons of BBQ spots all over the southland.
III.______________________________________________
____________NEW PRODUCTS:________________________
Nothing new. The chile pepper Socks were a big hit!
Thank you all for your orders.
IV.______________________________________________
____________THIS MONTHS FEATURED RECIPES._________
* Exported from MasterCook *
Pork and Hominy Stew with Red Chiles (Pozole Rojo)
Recipe By : Gourmet, March 1999
Serving Size : 8 Preparation Time :2:00
Categories : Mexican Pork
Stew Gourmet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
3 teaspoons salt
two 30-ounce cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1 1/2 cups vegetable oil
Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes
Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to
8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork.
Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2
hours.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a
bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally,
30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking
liquid, reserved garlic, and 2 teaspoons salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork,
using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture
and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and,
if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin
strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry
tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes.
Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to
drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and
kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.
Serves 8 as a main course.
- - - - - - - - - - - - - - - - - -
NOTES :
Used Cabbage instead of lettuce.
I seasoned the ribs with Chipotle powder, New Mex chile powder, garlic powder, salt/pepper,
then grilled it for a few minutes on the barbecue. This carmelized the the ribs giving
them a nice texture and better flavor. After removing the meat from the bones,
I returned both to the pot and simmered for an hour or so.
* Exported from MasterCook II *
Indian Spiced Potatoes
Recipe By : Sunset Mag. April 98
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Potatoes Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon salad oil
1/4 teaspoon caraway seed
1 teaspoon cumin seed
1 Cup red onion -- finely chopped
2 Cloves garlic -- minced
6 serrano chile -- minced
2 teaspoons fresh ginger -- minced
2 teaspoons turmeric -- ground
3 Cups potatoes -- cooked & diced
2 teaspoons cayenne pepper -- (fresh if possible)
1/4 Cup fresh cilantro -- chopped
1/4 Cup fresh mint leaves -- chopped
2 Tablespoons lime juice
salt
1. In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway seed,
and cumin seed. Stir until seed smells slightly toasted, about 2 min.
2. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but
not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste.
Stir often until potatoes are hot, about 2 min.
3. Add Cilantro, mint, lime juice, and salt to taste.
From: Sunset Mag. April 98
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Have a great Month. Remember we need your Input!
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