The PEPPER FOOL News Letter Issue #08
2/14/2000
Http://www.PepperFool.com
_________________Contents________________________
I NEWS
II. UPDATED RECIPES
III.UPDATED RESTURANT REVIEWS
IV. NEW PRODUCTS
V. New Books
VI. THIS MONTHS FEATURED RECIPES.
_________________________________________________
I.______________________________________________
_______________NEWS:__________________________
Welcome new Subscribers!
The recipe pages are slowly going through some upgrades to make navigation a bit easier.
Suggestions are always welcome.
-------------------------------
Interview with Dianne Kennedy:
I have posted an interview with the undisputed Queen of Mexican Cooking which appeared in
the Houston Chronicle awhile back. Great article with a few of her recipes.
http://www.pepperfool.com/articles/article_dk.html
-------------------------------
Chile-pepper Templates!
If you don't have them already, here's a site with some great
chile-pepper MS Word (Win and Mac) templates including letterhead and
greeting cards:
http://www.colorize.com/download/free.html
--------------------------------
II.______________________________________________
_____________Updated Recipes:_________________
1. Appetizers
2. Chicken
3. Chutney
4. Doug Irvine
5. Beef
6. Fruit Salsa
7. Chili
(http:www.pepperfool.com/recipe_home4.htm)
III._____________________________________________
_________Restaurant Reviews__________________
1. Florida
2. Southern California
3. Illinois
(http:www.pepperfool.com/dine_home1.htm)
IV.________________________________________________
____________NEW PRODUCTS._________________________
Till the end of March, All dried chile peppers are reduced in price.
These prices include shipping!
$10.00 a pound: $8.00/lb additional pounds.
Ancho, Cascabel, New Mex, California, Guadillo, Pasilla, De Arbol.
Moritas and Chipotles are $12.00 a pound. $10.00/lb additional pounds.
V.________________________________________________
____________NEW BOOKS._________________________
Southwest: The Food of Sante Fe : Authentic Recipes from the American Southwest
(Http://www.pepperfool.com/books/titles/southwest_bk.htm#sfschool")
VI.________________________________________________
____________THIS MONTHS FEATURED RECIPES._________
Shrimp Scampi
Chipotle Pot Roast
Spicy Corn Chowder
Here is a great Recipe for Valentines Day.
* Exported from MasterCook *
Scampi (Pepper Fool)
Recipe By :Robert Lusk
Serving Size : 0 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pound Medium Shrimp -- shelled
1/2 Lemon -- Juiced
1/2 teaspoon Oregano
1/4 teaspoon Cayenne pepper powder
1/8 teaspoon Habanero Chile powder
Salt and pepper
1/2 tablespoon Butter
1/2 tablespoon Olive Oil
2 cloves Garlic -- Minced
1 Tablespoon Tomato paste
Shell and devein shrimp. Squeeze lemon juice over shrimp and add chile powder, oregano, salt and pepper. Let marinate for 20 minutes. Heat butter and oil in skillet over medium heat. Add shrimp and tomato paste. Cook 1 minute and add garlic. Cook for 2 more minutes stirring constantaly. Serve with rice or Spagatti maranaria.
Copyright:
"2-8-2000"
* Exported from MasterCook *
Chipotle Seasoned Pot Roast
Recipe By : Adapted from Rick Bayless's Mexican Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chile-Heads Chipotle
Mexican
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
For about 1 cup Essential Roasted Tomatillo-Chipotle Salsa (see below):
3 chipotle chilies en adobo plus sauce
5 large garlic cloves, unpeeled
8 ounces (about 5 medium) tomatillos, husked and rinsed
Salt, about 1/2 teaspoon, plus a little coarse salt for the final presentation,
Sugar, about 1/4 teaspoon
Roast:
3 pound boneless beef chuck roast, 2-1/2 to 3 *
1 inches think (it'll cook best if it's tied into a compact shape)
1 tablespoon vegetable or olive oil
1 teaspoon dried Mexican oregano
4 medium carrots, peeled and cut into 1/2 inch rounds
4 medium boiling potatoes (like the red-skin ones), cut into 1/2 inch cubes
1/4 cup cilantro
* I used a 2 pound Tri-Tip. Marinated it for 48 hrs and seasoned it with Ancho, New Mex & Chipotle powder prior to browning.
Method:
1. The salsa: For dried chilies, toast them on an ungreased griddle or heavy
skillet over medium heat, turning regularly and pressing flat with a
spatula, about 30 seconds. In a small bowl, cover the chilies with hot water
and let rehydrate 30 minutes, stirring frequently to ensure even soaking.
Drain and discard the water. (Canned chilies need only be removed from their
canning sauce.) While chilies are soaking, roast the unpeeled garlic on the
griddle or skillet over medium heat, turning occasionally until soft (they
will blacken in spots), about 15 minutes; cool and peel. Roast the
tomatillos on a baking sheet 4 inches below a very hot broiler until
blackened on one side, about 5 minutes, then flip and roast the other side.
Scrape the tomatillos (and their juices), rehydrated or canned chilies and
garlic into food processor or blender, and process to a rather fine-textured
puree. Transfer to a bowl and stir in enough water (3 to 4 tablespoons) to
give the sauce a medium consistency. Taste and season with salt and sugar.
2. The roast: In a shallow dish, smear the meat with the salsa, cover and
refrigerate for several hours (the longer the better - up to 24 hours - to
infuse the meat with the smokiness). When you're ready to cook the meat,
turn on the oven to 325 degrees. Scrape as much salsa as possible off the
meat and reserve. Dry the meat on paper towels and sprinkle with salt. Heat
the oil in a heavy, medium-size (4 quart) pot, (preferably a Dutch oven)
over medium-high; when hot, add the roast and brown on one side about 5
minutes, then flip and brown the other side. Remove the roast to a plate;
pour 1 cup of water into the pot and boil over medium, scraping up the
browned bits. Stir in the reserved salsa, then return the roast to the pan.
Cover tightly and bake for two hours, until the meat is just tender.
Distribute the vegetables around the meat, stir to coat them with the pan
juices, cover and continue cooking until the meat and vegetables are tender,
30 to 45 minutes.
3. Serving: Use two large metal spatulas (or meat forks) to transfer the
roast to a large, warm serving platter. Scoop out the vegetables with a
slotted spoon and distribute them around the meat. Skim off the fat from pan
juices, and if necessary, boil them to reduce until lightly thickened; there
should be about a cup. Taste and season with salt if necessary, then splash
the sauce over the meat and vegetables. Sprinkle with cilantro and coarse
salt.
Advance preparation:
The salsa (step 1) can be made a day or two ahead, as can the whole dish,
though the texture of the meat and vegetables is best right out of the oven.
If done ahead, refrigerate covered, then rewarm in the oven, adding a little
water to the pan juices as they reheat if they have thickened too much.
Variations and Improvisations:
An equal-size pork shoulder roast or equal weight of chicken thighs can be
substituted for the beef (chicken and vegetables can cook together - a total
of about 40 or 45 minutes). Other cuts of beef to use include sirloin tip,
rump, top round or eye of the round, almost all of which are leaner and will
need to be very tightly covered to ensure that they don't dry out.
Spicy Corn Chowder
Recipe By : Robert Lusk
Serving Size : 0 Preparation Time :0:00
Categories : Ham Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Medium Yukon potatoes -- 1/4" dice
1 Can Whole Corn kernels
1/2 Cup Ham (Honeybaked) -- Diced small
1 Poblano pepper
2 Roasted Jalapeno
1/2 Red Bell pepper -- Diced
1 Stalk Celery -- Minced
1 Small Onion -- Minced
2 Cans Chicken Stock
1/4 teaspoon Ground cumin
1 Cup Lowfat Milk
1 teaspoon Olive oil
1 Tablespoon Butter
1 Cup Water
2 Tablespoons Flour
2 Cloves Garlic
1 teaspoon Cayenne pepper
Minced parsley or cilantro as garnish.
Heat heavy pot or dutch oven over medium heat. Add Oil and butter, ham, onion, celery, red bell pepper and cook till onions are brownedoil and cook ham till it begins to brown. Add flour & cayenne, and cook for a few minutes. (this could be done first with just the butter and oil =roux) Add Garlic, cumin and cook for a few more minutes (do not brown garlic).
Add Potatoes, Corn, Stock and roasted peppers (seeded, peeled and chopped). Cook till thickened about 20 minutes. Add milk, heat through and serve
Serving Ideas : Serve with Favorite Chipotle sauce drizzled on top with parsley.
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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.
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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.
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