PEPPER FOOL News Letter Issue #06
August/7/1999
Http://www.PepperFool.com
_________________Contents________________________
I NEWS
II. UPDATED RECIPES
III.UPDATED RESTURANT REVIEWS
IV. NEW PRODUCTS
V. New Books
V. THIS MONTHS FEATURED RECIPES.
_________________________________________________
I've been playing around with chipotles these past few weeks and thanks to Rick Bayless,
I now know the "official" difference between a Chipotle morita and Chipotle meco. Being that grilling
season is upon us your next cookout should not be without chipotles. A can of Chipotle en adobo,
some brown sugar, vinerar and fresh milled pepper makes an incredible instant BBQ sauce.
A recent post to The Chile-Heads News letter
(http://neptune.netimages.com/~chile/list.html )
mentioned that Image Checks has a new ChilePepper Design. If you're interested they can be found at:
http://www.imagechecks.com/salsa5.html
II.______________________________________________
_____________Updated Recipes:_________________
1. Appetizers (Dips)
1. Barbecue
2. Chipotles (new category)
3. Salads
4. Doug Irvine
III._____________________________________________
_________Restaurant Reviews__________________
1. Georgia
2. Southern California
V.________________________________________________
____________NEW BOOKS.___________________________
Frida's Fiestas : Recipes and Reminiscences of Life With Frida Kahlo
Bobby Flay: Boy meets Grill
The Great Ribs Book
These books and others can be viewed and ordered at:
www.pepperfool.com/books/book_home.htm
VI.________________________________________________
____________THIS MONTHS FEATURED RECIPES._________
1. Chipotle Chicken Stew
2. Sweet Pickled chipotles (Chipotles en Escabeche)
3. Habanero Hummus
* Exported from MasterCook II *
Chipotle Chicken Stew
Recipe By : Robert Lusk (Pepper Fool)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Chipotle Chile-Heads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole chicken (3 lbs, cut up)
5 Quarts water
1 Large white onion (large dice, reserve peel)
2 Carrots
2 Stalks Celery (1 cup of the tops & heart are better)
8 Red boiling potatoes (medium dice)
3 Large or 8-10 Roma tomatoes (medium dice)
4 cloves garlic (minced)
1 Can chipotles in adobo (pureed)
1 Tablespoon Lime juice
1 tsp thyme
1 tsp Mexican oregano
1 tsp lemon zest
2 Bay leaves
1/8 Cup sherry or good white wine
1 Tablespoon olive oil
Fresh cracked pepper
1 tsp Kosher salt
Directions:
Pat dry chicken, season with salt, thyme and pepper. In a heavy skillet or dutch oven heat
oil and brown chicken on all sides (about 10 min). Remove chicken, deglase pan with sherry,
then add garlic, potatoes, onion and brown (5 minutes). Now add the chipotle, tomato, carrots celery, oregano
lemon zest and cook (5 min).
In a large stock pot: 5 quarts water, bay leaf, vegie trimmings, lime juice and browned chicken.
Simmer for 1 hour. Remove chicken, cool and debone. Add chicken to vegies. Heat oven to 400 F and brown bones 45 minutes.
Add to stock and simmer for 2 hrs. Remove bones and strain stock into vegies. Add oregano,
adjust for salt and pepper.
Serve with lime wedges and tortillas.
Variations. Season chicken, coat vegies in olive oil and Roast in oven (350 f) for 1 hour. Cool & debone chicken,
chop vegies and deglase the pan with sherry to get all of those brown bits up.
Put deglasing liquid, bones, bayleaf, and vegie trimmings in 5 quarts of water and simmer) for as long
as you can stand (at least 2 hours) and strain liquid.
In Stock pot add chopped vegies, chipotles chicken and stock.
Simmer for 30 min and serve.
**for even more work, put bones in oven at 450 for 30 min. Then add to stock.
**Don't use carrots.
***Season chicken with chile powder as well (guadillo or new mex)
* Exported from MasterCook *
Sweet Pickled chipotles (Chipotles en Escabeche)
Recipe By : Rick Bayless's Mexican Kitchen
Serving Size : 1 Preparation Time :0:30
Categories : Chipotle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Ounces Chipotle chiles (moritas..dark red) -- (about 50)
1 Cup Cider vinegar
4 Ounces Piloncillo -- * see note
OR
1/2 Cup Brown sugar -- packed
4 Sprigs fresh thyme (1/2 teaspoon dried)
4 Sprigs fresh marjoram (1/2 teaspoon dried)
3 Bay leaves
1 Medium White onion, sliced 1/4 inch thick
1 Head Garlic, cloves peeled and halved
2 teaspoons Salt
1. Soaking the chiles. Place the chiles in a medium-size (2-3 quart) saucepan, cover with water and bring to a full rolling boil. Drain off allt he water, cover with warm tap water, lay a small plate on top of the chiles to keep them submerged and let stand 10 minutes. Drain, cover once again with warm water, lay plate on top and let stand for 10 minutes more. Drain off most of the liquid, then transfer to a jar (preferably one with a noncorrosive lid) large enough to comfortably hold all the chiles (large mason jar)
2. Pickling the chiles.
In the saucepan, combine all the remaining ingredients with 1 1/4 cups of water. Bring to a gentle simmer and stir until the sugar is completely dissolved. Pour the hot liquid over the chiles and stir to mix the garli and herbs down into the chiles as best you can. The chiles should be completely submerged, if there's not quite enough liquid to cover them, add equal parts cider vinegar and water. Taste the liquid for salt (it should be a little salty), cover and refrigerate a day or more before serving.
*Note: Piloncillo is a unrefined brown sugar that can be found in most latin markets. It has a cone shape and comes in 1 ounce and 4 ounce sizes.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Habanero Hummus
Recipe By :Robert Lusk
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Chile-Heads
Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cans Garbanzo beans
1 Whole Habanero chile (or more)
1 Red Bell Pepper, Roasted, skin removed
10 Cloves Garlic *
1/3 Cup Tahini
1 tsp Salt
1/2 Lemon, Juiced
Paprika
Olive Oil
Drain garbanzo beans, reserve liquid from one can. put all ingredients in a
food processor or blender, process till smooth. Add reserved liquid
if hummus is too thick.
To serve: Put into a serving dish, sprinkle with paprika and a drizzle of
olive oil.
*Roasted Garlic can be used but you'll need about twice the amount. I usually use a mixture
of the two.
*************************************************************************************
Thanks again for your continued support of PepperFool and its affiliates.
Have a great Month. Remember we need your Input!
Pepper Fool is based in Los Angeles.
If you are in need of a special Asian or Latin product please let us know.
We will be glad to fill special orders. All orders are shipped USPS. Priority mail.
If you find a better price on the web for any of our products we want to know about it.
The whole reason we offer products for sale is to ensure you the lowest price.
Pepper Fool Sells products for one reason and one reason only.
To ensure that you get the lowest price for the best products. Period!
Pepper Fool Purpose:
1. To become the Internets #1 Recipe index for Hot & Spicy Food.
2. To allow visitors the opportunity to voice their views about Recipes/ Resturants/Hot Sauce Vendors....
3. A dynamic source for information about Chiles:
by linking only to sites that are approved and respected by the Chile-Head community.
4. An inexpensive source of Authentic Chile products.
*************************************************************************************
If you have recieved this E-Mail in error please reply with unsubscribe in the subject,
You WILL be removed from the list immediteatly.
*************************************************************************************