PEPPER FOOL News Letter Issue #07
11/17/1999
Http://www.PepperFool.com
"THANKSGIVING 99 EDITION"
_________________Contents________________________
I. NEWS
II. UPDATED RECIPES
III. UPDATED RESTURANT REVIEWS
IV. NEW BOOKS
V. PRODUCT NEWS
VI. THIS MONTHS FEATURED RECIPES
_________________________________________________
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I. NEWS:
NEW ADDITIONS TO PEPPERFOOL:
*
There is a new page dedicated to Chile Pepper Poetry, Prose
and Music Lyrics. At this moment the page is only available via this link
( http://www.pepperfool.com/poetry/poetry.html). It will be
available via the regular web site links soon.
**
New Book Section: African Cook Books.
***
Don't Forget about The Holiday Recipe Pages.
------------------------------
NEW FLAVOR OF ICE CREAM:
Mark Brandenburg posted the following:
Hot Chilly Chili is a new flavor of ice cream recently introduced by
Dreyer's Grand Ice Cream of Oakland , CA.
It is a vanilla ice cream with spicy nuts and a mole fudge swirl.
Ingredients list ancho chile base, chili powder and red pepper. The
packaging shows a southwestern desert scene with red peppers (standard
graphics generic red pepper) emerging from the soil stems first among
cacti etc.
Zero heat and the mole swirl is mostly chocolate and cinnamon,
but I appreciate the effort on their part.
May be a good way to break in baby chile heads.
------------------------------
CHILE PEPPER CALENDAR:
Dave Anderson (Tough Love Chile Co, http://www.Tough-Love.com) Sent this in:
Found a nifty calendar this weekend called "A 16-month Peppers
2000 Calendar" It's published by Avalanche Publishing, 15262
Pipeline Lane, Huntington Beach CA, 92649. Phone 714-898-2400,
Fax 714-898-2410.
You can order from their website at: http://www.avalanchepub.com
but it's a pain to navigate.
You also can order from: http://www.barnesandnoble.com
The ISBN # is 1-56894-765-8.
********
Pepperfool.com has no affiliation with the above items. This is stricly FYI.
********
II.______________________________________________
_____________Updated Recipes:_________________
1. Desserts
2. Eggs
3. Breakfast
4. Canning
5. Drinks
III._____________________________________________
_________Restaurant Reviews__________________
1. New Mexico (thank you Brendan Kelly)
IV._______________________________________________
____________NEW BOOKS.___________________________
Southwest: Savor the Southwest
Africa: (New Category with 6 titles)
IV.________________________________________________
____________PRODUCT NEWS._________________________
From now until the new year, take 20% off all Dried Chile orders!
(Ancho, California, Chipote, Guadillo, Morita, New Mecican, and Pasilla)
This offer is available only to our newsletter subscribers.
VI.________________________________________________
____________THIS MONTHS FEATURED RECIPES._________
Squash Pumpkin Soup with Ancho/Chipotle puree
Chile & Garlic Stuffed Steaks with Mushrooms
Charred Habanero Salsa
------------------------------
* Exported from MasterCook *
Squash and Sweet-Potato Soup with Chipotle Sauce
Recipe By :Gourmet Magazine, November 99
Serving Size : 8 Preparation Time :1:20
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Butternut squash (1 large) -- Halved lenghtwise, seeded
2 teaspoons Olive Oil
2 Sweet potatos (2 large) -- or yams
1 Large Onion -- chopped
1 Leek -- white part only, chopped
2 teaspoons Fresh ginger -- chopped
8 Cups Vegetable stock
White Pepper to taste
3 Tablespoons Fresh lemon juice
1 Tablespoon Honey
2 Tablespoons Butter -- (optional)
Chipotle Sauce:
3 Ancho Chiles -- (about 1 oz)
4 Chipotle Chiles -- (about 1/3 oz)
3 Cloves Garlic -- Roasted
1 Tablespoon Cumin seed -- toasted
1 Small Onion -- coarsely chopped
1/2 tablespoon Sea salt
2 Cups Hot Water
1 teaspoon Honey -- (optional)
Preheat oven to 400 F.
Brush cut sides of squash with 1/2 teaspoon oil and season with salt and pepper. Arrange squash cut sides down in a shallow baking pan. Prick sweet potatoes all over witha fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
Cool vegetables ans scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
Cook onion in remaining olive oil and 1 Tbs of butter (if using), with salt in a heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash, sweet-potato, leek ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
Puree in batches in a blender (or use a hand wand.... CAUTION with blender and hot liquids), transfer to a clean pot. Bring to a simmer and if too thick, add more vegie broth. Season with salt and pepper. Finish with lemon juice and Honey.
CHIPOTLE SAUCE:
Remove seeds and stems from chiles. Toast chiles on hot skillet till just smoking about 2 min a side. Roast garlic on same skillet till the cloves give to the touch, about 4 minutes.
Remove seeds from chiles and add to 2 quart pan with water. Add onion, salt, and garlic then simmer uncovered till chiles are softened, about 30 minutes.
While chiles are soaking, finely grind cumin seeds with a mortar and pestle or electric coffee/spice grinder.
Transfer chiles and vegetables with a slotted spoon to a blender and puree with cumin and 1/4 cup chile water (save remaining chile water) until smooth. (Sauce should be thick but not stiff; add more chile water, 1 tbs at a time if necessary). Season with salt. If the resulting sauce is a bit bitter add honey. or poncillo sugar.
Cuisine: "American"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve soup with a dallop of the chipole sauce and some Good bread.
*Great addition is Chicken & Apple sausage. Grilled, sliced then added to soup upon serving.
*Crispy Maple Ham chunks would work very well here as well.
NOTES : I added the ginger and leeks to the browning onions and let them cook for a minute or so before adding rest of vegies. I made Homemade vegetable stock instead of canned.
I added 1 TBS Chicken Base & 1 cup of the vegetables from the home made Vegetable stock (with 3 cloves garlic)
before the soup was pureed.
---------------------------------------------------------------------------------------
* Exported from MasterCook *
Chile & Garlic Stuffed Steaks with mushrooms
Recipe By : PepperFool
Serving Size : 2 Preparation Time :0:20
Categories : Beef Mushroom
Steak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large t-bone steaks -- Thick
1 Head Garlic
1 teaspoon Ground Cumin
1 teaspoon Ground Ancho Chile
1 teaspoon ground chipotle chile
1/2 teaspoon dried oregano
Salt & Pepper
2 teaspoons Olive Oil
4 Jalepenos -- Roasted, seeded
Mushrooms:
2 Large Portabella mushrooms -- cut into 1/4 inch strips
1/2 Pound Shitake or crimini mushrooms -- cut in half
2 Tablespoons Butter
3 Tablespoons shallot -- minced
1 tablespoon Olive oil
2 Cloves Garlic
1/2 Cup Beef or Veal stock -- (optional)
Salt and Pepper
Heat a heavy skillet over medium heat and add garlic cloves (seperated but not peeled). Roast garlic for about 5 min untill cloves give to the touch.
Roast jalepenos over open stove flame or undrer broiler till skin begins to blacken. Let cool, remove skin from garlic, and deseed and cut jalepeno in strips.
(Serranos may be substituted). If garlic cloves are large, cut them in half lengthwise.
Trim off excess fat from steaks. Insert a filet knife in the side of each steak (both sides) and while keeping the opening small, fan the blade inside the steak to create a good sized pocket. Stuff pockets with garlic and chiles.
Mix the dry ingredients together (except salt) and rub into both sides of the steak. Drizzle oil onto each side and work the "rub" into the steaks. (The back of a spoon works well here). Let steaks sit for an hour (longer if the steaks have not come to room temperature.)
Heat grill or Iron skillet on medium high, salt steaks, and grill 4 minutes a side. for rare, 5 min for medium rare. You want a good char on the outside while still retaining red color on the inside. Let stand for 5 minutes before serving.
Serve with Herbed Mashed potatoes and portabella/shitake Mushrooms.
For mushrooms, add butter, olive oil, salt and pepper to skillet on med heat. When oil is hot add shallots \ garlic, and cook for 2 min. Add mushrooms and cook for 3 minutes then add stock (wine would work well here as well). Heat through, add more butter if you want to gild the lilly and serve.
*NOTE:
Chilemaiden and I shared 1 steak so depending on the appetites of your diners (and the size of the steaks) the above recipe may be enough for 4.
------------------------------------------------------------
* Exported from MasterCook *
Charred Habanero Salsa
Recipe By :Robert Lusk
Serving Size : 0 Preparation Time :5:00
Categories : Habanero Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole Orange Habaneros -- (or Scotch Bonnets)
1 Whole Serrano pepper
1/2 Large Onion -- sliced 1/4" thick
1/4 teaspoon Sea Salt
1/4 teaspoon Mexican oregano
1/2 Pound Tomatillos -- Husk removed
1/2 Lime -- juiced
Blacken chiles and tomatillos over gas stove burner, barbecue,
or oven broiler. (use broiler as a last resort).
Heat heavy cast iron skillet and cook onion slices till slightly
blackened about 4 min a side.
(if adding garlic to recipe put unpeeled cloves into skillet with onions).
Add all ingredients to blender or food processer and buzz till well mixed
but still slightly chunky.
*Authentic recipes call for cooking the puree in a heavy skillet with a
bit of oil for a few minutes. I feel this is not really necessary unless
the salsa is too liquid.
Source: "(Inspired by habanero salsa at Border Grill, Santa Monica Ca)"
Yield: "1 Cup"
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