Finely chop onion, garlic, ginger, and place in a good sized pan with about 2 tbls oil, simmer for about one half hour slowly, until onion is cooked, sprinkle with the curry powder, the chile paste, Calvin's chile powder, cover and let simmer slowly!! The secret, as I may have mentioned before, of a GOOD curry, is long slow cooking of the onion mixture...move the onion mix to one end of the pan, tilt it, and add the chicken pieces to the pan, raise the heat, and stir well until the chicken is well coated with the curry mixture, and is no longer pink. Add the coconut milk, salt to taste, check for heat, and let it go for at least 40 minutes...this particular time, I had about a dozen green beans, which I nuked(cook until crisp)and threw them in(cut up of course, one inch)Ya wanna add more color, throw in a skinned tomato! Chopped of course!. Cook another 20 minutes, thicken with the corn starch mix, throw in a couple of dashes of sesame oil, and serve over rice, noodles, whatever...even hash browns would do(as long as you added a hab to the potatoes!)The mark of a GOOD cook, is inovation, right Rael? And even better if you are paid for it(which I aint, except by the accolades of my wife, and friends)Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 06 Nov 1998

Marinate the chicken pieces in the sherry and cornstarch for about 15 minutes or more, then heat some of the oil in a wok or large pan, and stir fry those pieces until well browned, removing as they do....set aside and keep warm. In the oil remaing in the pan or wok, add a little more, and throw all of the onions, garlic and ginger in at the same time, and let simmer on low heat until the onion is transparent, and it is all very fragrant....addthe curry powder, red curry paste and the reserved chicken pieces, about two thirds of the coconut milk, and let this simmer for about half an hour, then add the tomato which has been peeled and de-seeded...taste for seasoning, add salt, Calvin's and let go for another few minutes,then add the rest of the coconut milk....this should be a medium thin curry, to accompany either plain boiled rice, or fried rice, should you have leftover rice...sprinkle with sesame oil, chopped scallions(green onions) and serve. My biggest critic(Marie)said it was absolutely fantastic!! cheers, Doug in BC You there David Smith? This one is as good as the pork tenderloin!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 07 Oct 1999

Salt and freshly ground pepper to taste, also a little sugar if sour! Cook about 8 ozs of linguine to ala dente and keep warm. Heat a skillet or a wok and add the olive oil, then add the garlic, peppers and the asparagus, and stir fry for about two minutes, then add the prawns, and cook until just pink...combine the broth, lemon juice, lemon zest, ginger and the cornstarch, water mix, and add this to the wok, stirring until it thickens a little...place the pasta in a large pasta dish and add the contents of the wok to it tossing well, and serve immediately....freshly grated parmesan or romano on top. This is a great dish, all the flavors come through, including the habs Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 10 Nov 1998

Chop asparagus into one inch lengths, put pot of water on to boil with a little salt, and cook pasta until just before al a dente, add asparagus, cook another couple of minutes, drain and blanch. Slice onion into rings and cook until transparent, add garlic, habs, red pepper, sliced into pieces, lemon zest, and when this cooks for a couple of minutes, add the chicken broth and the lemon juice then add the ham, cut into strips, about the same length as the asparagus, check for how wet this is, add more water, OR a little dry white wine, and then add the cornstarch mix, carefuly.
Rinse the blanched pasta and asparagus with a little hot water to moisten if drying out, and add to the other mixture....toss this until well mixed, keep hot, and serve immediately, with either grated romano or parmesan, or my choice is a mix of the two, which I always have on hand. Enjoy, Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 19 May 1999

Put stock on to boil, and turn to simmer, add all of the asparagus, and the other veggies, bring back to simmer and let this go for at least 40-45 minutes, until the asparagus is tender to a fork. Place all of the veggies in a blender or food proccessor, and spin until well broken up, add some of the stock, and salt to taste, and spin some more, then return all this to the pot and reheat. Taste for seasoning and add more salt, and Calvin's or Jim Campbell's chile powder for as hot as you wish, and reduce this to the thickness you wish. This is a very asparagus-ie soup, with the heat coming through, but not overpowering the asparagus flavour. Hope you enjoy it and can get some into the little guy! Cheers, Doug in BC

From: Doug Irvine. Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Heat a wok to HOT add 2 tbls peanut oil, and stir fry the meat shreds, until they change color and are cooked....remove and keep warm. Drain oil and re-heat the wok, add another 2 tbls peanut oil, and heat to high again, and stir fry the chile paste for a minute and then add the sauce ingredients, heat to boil and add the tofu, mushrooms, snow peas, water chestnuts, baby corn, hot peppers, and the reserved meat...heat this through, for about three minutes, long enough to cook the vegetables, add the peanuts and serve with either rice or noodles. If this is not thick enough, add cornstarch and water mixture 1-1 until thickened then serve immediately. This one is a combination of Nina Simond's recipe and my additions and changes....it is a very delightful Szechuan Chinese(or Hunan) dish. Enjoy! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 20 Mar 1999

Wash, and cut bok choy in half, lengthwise, check for dirt in the middle, and dry on paper towel. Get a wok to sizzle add a little peanut oil, and stir fry the garlic , quickly . Add the stock, oyster sauce and hab powder, then place the bok choy in this, large end down, let green leaves stick out of the sauce, and turn off heat, and cover wok....That's it..Do Not Over Cook! Gently remove bok choy to a platter, with tongs, keep warm, and reduce the stock, then drizzle it over the veggies...serve with whatever else you are having, like that chicken curry, and fried rice, plain rice, whatever....Cheers, Doug in BC

**NOTE:
there are a number of different kinds of "choy" ...Suey choy, quite dense, fat, cylindrical in shape, very mild, ususally shredded for use in stir frys. Then we have regular bok choy, which grows fairly large, up to a foot or more in height, has a thick, fleshy stem, and the leaves are dark green and large, and is also used in stir frys....it has a much different flavor. And then we have baby or Shanghai bok choy, a simply wonderful little vegetable, about 6-7 " in height, approx. 2" in diameter at the base, very light green leaves, which are green to the base as well, and the flavor is much much different to either of the others....Rob, if you have a Chinese green grocer, or given that you are in the Netherlands, try an Indonesian market, of which, I am sure, you must have a few....the Chinese market will have them, the Indonesian one should have them....and for everyone else, wherever you live, try a Chinese market. Every city on this continent has a Chinese population,if you have not checked out their food stores, do so, their hot sauces and chili pastes are a big surprise to those who have not used them. Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Mon, 04 Oct 1999

Tonight I did a whole pork tenderloin, with a sorta jerk sauce crust:

Wash and dry the tenderloin, and let it sit in the fridge, while you make the marinade...In a food processor, or a blender, place the first eight ingredients, and spin this until a paste forms...add more flour if too thin, this will depend on the onions...taste this and then add salt and pepper. Set oven to 350F and slather the marinade all over the tenderloin...this could marinate for up to half a day if you wish. Place the meat on rack over hot water, and place in the oven. Cook for at least 50 minutes to an hour, turning heat down after 45 minutes to 300F. If using a meat thermometer, it should hit at least 160F and then let it sit for at least 15 minutes before slicing into good sized slices. Realy good cold, sliced thin next day(if any left!) Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 14 Nov 1998

In a large soup pot, heat the oil, and add the onion, carrot, garlic and peppers, and saute until just tender...add the peppers and cumin, and heat for another minute for to blend it in and then add the stock and the beans, and bring to a boil. Reduce to simmer and cook for about another 15 minutes, then remove about half of the beans and puree in a blender or food processor, return this to the pot, and heat again, add salt and more black pepper to taste...place in bowls and top with the chopped up tomato, and more hot pepper sauce of your choice....I can hear you all the way from Oz, Luke! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 27 Jan 1999

Break the cauliflower into florets, and soak in cold water. Peel the potatoes, mostly, leave some skin on, or if small potatoes, clean and leave whole. Melt the butter or marg and add the oil, then fry the ginger, and the onion and the chiles over very low heat, until onion transparent, then add the turmeric, raise the heat and add the drained cauliflower and the potatoes, stirring around well, add a little of the stock, salt and cook over low heat, covered, for about ten minutes. Check for dryness, add the curry powder, and more stock if required, and continue cooking, until potatoes are tender, but not mushy....do not mash the vegetables.

This is comfortably hot, if more heat needed, add more chiles! A really great dish which was made even greater by the addition of the chiles.

From: Doug Irvine. Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Rinse the chicken pieces and pat dry, then season with salt, freshly ground pepper and I use Calvin's powder, any hot chile powder, set aside...in a wide pan melt the butter or marg, add the chicken and brown all over, remove and put in a shallow 3 qt baking pan, and tuck the artichoke pieces all around the chicken. Re-heat the frying pan and add all the mushrooms and the peppers and cook until a little brown, then throw in the flour, mix around, add the chicken broth and the sherry and cook until thickened a little, pour over the chicken pieces, add the rosemary, and put into a 350 F oven for about 30 minutes...this is a fabulous dish, you will do it again and again, if you like artichokes! Enjoy, cheers Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 02 Jun 1998

I just found this terrific new(to me)chile paste out of Thailand, a vegetarian chilli paste...cheng sim, comprised of soybeans, dried chili, red onion, garlic,salt, sugar, vegetable oil, in that order on the label, made by CAL Industries & Marketing Co. Ltd, in Bangkok, it is a really good chile paste, of course the first thing I did when I opened the bottle(8 ozs ...$3.49 Cdn)was stick a spoon into it, tried a small taste first(discretion, etc!)then had a good taste...sweet to the tongue, hot to the back of the mouth, REAL hot when it hits the throat, and it lingers, and lingers, and half an hour later,was still there...most of the chile pastes that I have had before have had fish or shrimp paste incorporated into them, but for any vegetarians out there, this is the answer to hot vegan! So I had to try it out on a recipe...cant remember if I posted this one before, but here it is :

Pour the coconut milk into a good sized stainless pot add the salt and then add the chicken pieces...bring to a boil, turn to simmer and cook for about ten minutes until the chicken is cooked, remove from heat and set aside. Put peanut oil in a wok, add the chopped onion, garlic, ginger and cook a little until vegs softened, add the chile paste, (curry paste) and stir fry for about a minute or two, until it is fragrant, lower the heat and add the fish sauce, then the reserved chicken in coconut milk, and cook until reduced somewhat, for about five minutes, there should not be too much sauce...place into a serving dish, add the basil leaves, chopped up, and then throw the shredde lime leaves or lime rind over all the dish. Serve with Thai rice or basmati rice...This is a take off from a recipe I have done for years, which I got from Madhur Jaffreys Far Eastern Cookery..enjoy it...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 17 Jun 1998

Tonight I just could not figure out what to do with last nights roast chicken, which I had taken all the meat from, then cooked it down for stock....After a long deliberation with myself, and checking out MasterCook, and all my cook books and my head, I finally went with my head, and this is the result:
First the cornbread:

Preheat the oven to about 400F and put a one and a half qt casserole dish in with the 2 tbls of butter or marge, and let it melt and get the casserole dish hot...Combine the corn, cornmeal,flour, eggs, soda ,salt. milk, oil, chiles, and about half the cheese, and mix until well combined...when the casserole is hot pour this into it and put back in the oven for about 45 minutes...check this at about half an hour and put the remaining cheese on top, then back into the oven.
The rest of the mess:

Make roux with the flour and the milk, add a sprinkle of salt, add the chopped cilantro, the onion, the chiles, and mix into a smooth cream sauce, on medium heat, add the shrimp, stir it in, and then add the chicken....taste and add Calvin's until the heat range is in your neighbourhood....sprinkle with a good dollop of paprika, a tbls of dry sherry, well mixed in and serve with the corn bread, which is now ready to come outta the oven. Enjoy. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 25 Jan 1999

Make a cream sauce, not too rich, half chicken stock, half milk,
add the corn, chiles and cover the chicken which you have placed in a casserole, about 1 & half quart, cover and cook for about twenty-five minutes, then cover with garlic mashed potatoes(but no spam) laced with cayenne pepper, and finish baking for another fiteen minutes uncovered. Dot with butter and brown....Wow! If you were judicious( new word for you !)in the use of the hotta ones, you could even serve this one as a lunch dish in the CAFE!! Try it first, I think you will like it. Cheers, from Old Doug In Beautiful British Columbia!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 18 Feb 1998

Finely chop onion, garlic, ginger, and place in a good sized pan with about 2 tbls oil, simmer for about one half hour slowly, until onion is cooked, sprinkle with the curry powder, the chile paste, Calvin's chile powder, cover and let simmer slowly!! The secret, as I may have mentioned before, of a GOOD curry, is long slow cooking of the onion mixture...move the onion mix to one end of the pan, tilt it, and add the chicken pieces to the pan, raise the heat, and stir well until the chicken is well coated with the curry mixture, and is no longer pink. Add the coconut milk, salt to taste, check for heat, and let it go for at least 40 minutes...this particular time, I had about a dozen green beans, which I nuked(cook until crisp)and threw them in(cut up of course, one inch)Ya wanna add more color, throw in a skinned tomato! Chopped of course!. Cook another 20 minutes, thicken with the corn starch mix, throw in a couple of dashes of sesame oil, and serve over rice, noodles, whatever...even hash browns would do(as long as you added a hab to the potatoes!)The mark of a GOOD cook, is inovation, right Rael? And even better if you are paid for it(which I aint, except by the accolades of my wife, and friends)Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 06 Nov 1998

Here is a chicken curry I did last night, sort of a combination of Indian and Thai..it MAY serve 6 if they aint hungry, 4 if they are and 2 if you pig out!

Chop onion and garlic and ginger, the onion medium dice the rest small dice, and place in a fair sized pot, not aluminum, in a small amount of olive oil, sprinkle with the curry powder, and cook on low heat, long and slow...the secret to a good curry is long slow cooking of the onion mixture. While this is starting to go, cut chicken breasts into medium strips, across the breast, and about half inch by 3 inches. When the onion mixture is transparent and fragrant, remove it to a bowl, add a little more oil to the pot, and throw in the chicken pieces, raising the heat, and stir frying the meat, so it doesnt stick. Throw the onion mix back in, and add the coconut milk, the Thai curry paste and the sugar...bring to simmer, put on lid and finely chop the habs,seeded. Toss them in too, and let it go, with the lid ajar, so it will thicken. While this is doing, cut the red and green peppers into 1/4 inch strips about the length of the pepper, so that you have a pile of red and green pepper strips, use more peppers if you wish...PUT THESE IN LAST, ALONG WITH THE CILANTRO, and cook for about another five minutes, taste for seasoning, and add salt and more sugar if needed. Serve with Thai rice, the only kind I use, it is fragrant, and does it ever taste good! For anyone who does not know how to cook rice, here is a fool proof method.....1 cup of rice, picked over, not washed, 1 cup plus a little cold water...bring to boil, cover pot, turn heat to simmer and set timer for 14 minutes, remove from heat, let stand for another 5-10 minutes and fluff..perfect rice every time, specially Thai rice!
Hope everyone enjoys this one, we do, and if you want it hotter, use more chile powder, Calvin's or The fireman's Red Savina!
Cheers, Doug in Beautiful British Columbia

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 24 May 1998

After looking at the recipes that Chet posted, and David Smith's , I decided that as it is Chinese New year today(year of the Rabbit)that I would put together a fusion, if you will, of the two cuisines...so I came up with this...Curry was introduced to west China from Burma, who knows when, and because the Szechuan Chinese already had chilies from the Portugese (remember that they colonized Macao}as well as the tomato, one can find these used in Szechuan cooking for the past 200 years, so I devised a slightly different curry:

Trim and chop the chicken into bite sized pieces, and set aside...heat the oil in a pan large enough to hold everything, and then add the onion, garlic, and ginger...let this simmer on low for at least 5-10 minutes, and then add the curry powder, stir this around and then let this simmer for about fifteen minutes, on very low heat. Throw in the chicken, which you have cut up and stir it around, ensuring that it is all covered with the curry mixture...add half of the chicken stock, and add the oyster sauce to the remaining stock, and add this to the dish cooking as it is needed, making sure that it is all added before cooking time is over. This should cook for at least an hour on simmer, long slow cookiing is essential for a good curry...add the chopped tomatoes...taste for seasoning, add sugar, salt & black frshly ground pepper.,Let this all reduce down, it should not need a thickener...serve tt with rice and lentils, kitchri, and steamed broccoli...I think that I posted kitchri once before, email me if you do not have it...Cheers, Doug in BC, and gung hey fat choy!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 16 Feb 1999

This is in a GREEN enchilada sauce...never have done this one before, but it is a keeper, have to write it down while I still remember it!I managed to find a whole bunch of Tomatillas, so I thought what am I gonna do with them this time, and I came up with this one:

Do the tomatillas the same way as usual....simmer them in salted water for about ten minutes, let them cool, and put them aside...chope up the onion, the garlic, jalapeno and the hab and dump all into a food proccessor(almost said word proccessor) with the stock and whirl until blended, add a LITTLE salt and a dash of sugar.Add the tomatillas and whirl again...take out and put into a pan with a little oil(olive is best) Cook, until reduced to about half, set aside to cool. Take one full chicken breast, simmer in a little water with onion, celery, a little salt...in other words poach the chicken breast! Let cool, and chop it up into bite sized pieces...chop up another onion, one peeled and chopped tomato, one garlic clove, and two canned green Anaheim chiles(we do our own and freeze them)but if you aint got those, then use the ones in the can, various brands...etc. etc. Simmer the onion, garlic, tomato & chiles until most of the moisture has gone, and add the chicken...mix well, and let sit...if too wet reheat until more liquid disappears....Heat 6 flour tortillas in a microwave.,wrapped in a damp paper towel, until pliable, put one heaping spoonfull of the chicken mix in each tortilla, and wrap it up and place it in a dish, big enough to hold six...put a good couple of ladles full of the green sauce over the enchilladas, cover with grated sharp cheddar cheese, and put inot a 450 oven for about 15 minutes, until the cheese has melted and it all is bubbly....serve with whater strikes your fancy...tater gems are great! Enjoy...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 13 Jun 1998

Cut chicken breast in two...lightly pound each half, and sprinkle with salt and freshly ground black pepper...mix together the sour cream or mayo and lemon juice, and the salsa, in a shallow dish..mix together the bread crumbs, the cheese, red pepper flakes, rosemary and a dash of salt & pepper....dip chicken pieces in sour cream mixture,then in the bread crumb mixture and coat well...place on a baking sheet and bake for about 10-15 minutes at 450F,then another five at 400, remove when browned and chicken is cooked...serve with rice,more hot salsa and veggie of your choice...great for one or two, eh Alda?? Eh Jim(shameless) or any others out there...
cheers, Doug in BC...would go great with pita and hummus Chuck!!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 11 Jun 1998

Top with the following dumpling:

Get the soup going well and when the vegetables are all nearly cooked, sift together, the flour, baking powder,sugar and salt. Cut in the marg or butter to fine crumble. Beat egg and add milk, then add to the dry ingredients. Place large tablespoons in the soup(stew) while it is simmering. Cook uncovered for 10 minutes, then covered for a final ten minutes....serve and enjoy. Try a salad of your choice, and nothing else will be needed. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 27 Apr 1999

Here is a very nice green chile chicken dish...make it as hot as you wish,the flavour is tremendous and improves the next day!

Brown the chicken pieces in hot oil or lard, remove from pan when brown...do in small batches, then set them aside...do not overcook! Combine the cilantro, onions, long green peppers, small green peppers, garlic and the tomatillas in a blender or food processor, and whirl until well combined...just stem the peppers, not seed or skin them! Taste this now, and add salt and freshly ground pepper, to your liking. Add a VERY little sugar, which will enhance the flavour. Place the browned chicken pieces in a heavy pot, and pour the mixture over them, and simmer for at least an hour,covered, then uncover and cook down, until chicken is tender...if too thin, thicken with a roux..this will improve in flavour. Hope you can find the tomatillas, Ole, the dish requires it...Enjoy! cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Here is another Hot Chinese Recipe from Szechuan Province. This one uses a very hot chile paste, available at a Chinese grocery store made by Lee Kum Kee, Chile paste with garlic. It is incredibly hot, dont have any idea what kind of chiles they are using, but they are HOT! This dish also makes use of another Chinese cooking trick, the slippery marinade, comprised of sherry(or Chinese cooking wine),egg white, cornstarch and sesame oil, which is the reason that chicken pieces done at a good chinese restaurant taste the way they do. Have fun with this recipe, a wok is almost an essential, and they are so inexpensive at a Chinese market. Get a carbon steel one, and then season it thusly...first scrub with detergent and steel wool, then rinse well, put it in the oven to completely dry, then rub peanut oil all around it on the inside, then heat it over high heat, until it gets black..wipe it out when it cools, and re-oil..that's it, it will get blacker with time and use, and eventually be completely non stick.

Soak the dried mushrooms in very hot water for 30 minutes until soft. Remove and discard the stems, and shred the mushrooms. Chop the chicken into bite size pieces and set aside. Lightly beat the egg white, add the sherry, half the sugar and the cornstarch, mix well and add the chicken...place in the fridge, this can be done several hours before the cooking process, in fact it is better if you do. In a small bowl, combine the chile paste, water, soy sauce and the remaining sugar...set this aside.

Cooking: Heat a wok or large skillet over high, until a drop of water sizzles, maintain high heat throughout the cooking process. Add the peanut oil, and just before it starts to smoke, add the chicken pieces after giving them a stir in the marinade..stir fry for about a minute, until the chicken begins to brown slightly, and remove the chicken. Drain off all but about 2 tbls of oil, re-heat the wok, and add the bamboo shoots, mushrooms, carrots, and the habs, stir fry for about one minute, then add the chile paste mixture, stir fry this in and add the reserved cooked chicken, stir fry another minute, thicken with the cornstarch mixture, add about 1 tbls of sesame oil,stir around and serve...this will serve two with other Chinese dishes, rice or-and a vegetable dish...one of those tomorrow. Enjoy,Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 29 May 1998

WASH the chiles in hot running water, then dry in paper towel. Break off the stem, and open the chile, and remove the seeds, but not membrane, it has flavor. Cover the cleaned and seeded chiles with 3 cups of boiling water and let stand for a couple of hours, even overnight if possible. Place them and the water they soaked in, in a blender and mush up well. Then add the onion, garlic and spices and cook this for at least 15 minutes, until the onions, chile, garlic are cooked....when a little cool, back into the blender, and then when it is well blended again, run this through a seive, or a food mill, a seive is fine, just use a spoon to extract all the juice from the solids. When you have a nice red liquid, looking like tomato juice, discard the pulp. Taste this, and add more salt if necessary....neophytes, taste this with a very small amount! Actually, this will taste absolutely wonderful, and you will never ever buy canned enchilada sauce again! I have been doing this recipe for more years than I can recall. It will freeze very well, or keep in the fridge for about 10 days...Cheers, Doug in BC

From: Doug Irvine. Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 16 Sep 1999

Open the chiles, which have been de-seeded, and put in cheese, can also add white onion slivers also at the same time, if desired. Lay the chiles in a casserole dish which will hold them(buttered of course) and cover with this mixture: in a blender add the eggs and the milk and salt, blend for a few seconds and then add the flour to make a batter,pour this over the stuffed chiles, or chiles rellenos which means just that! Bake about half an hour or longer until a toothpick comes out clean, in a 350F oven,uncovered....let stand to set for about ten minutes and then serve with my previous Mexican rice!! This is truly an unforgetable dish, which will make the A list, Deb & Dan! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 14 Aug 1998

First brown the meat cubes in a little olive oil, add the green chile salsa, turn off stove and let it sit all day, and all night as well. Next day, re-heat the mess, add the other chiles, and the beans, drained, and hold the tomatoes. Let cook for about two hours on simmer, then mix some flour with the juice from the tomatoes, and shake in a shake jar, add the tomatoes to the chile, cook some more, and add the thickener. Adjust seasoning, salt, freshly ground black pepper(all the stuff the kooks say is bad for you)and more heat if not hot enough, I add the hab powder to the meat, first, then adjust the heat later at the end.

SERVE with this corn bread:

Pre heat oven to 375 F Melt bacon drippings in 9 " cast iron skillet Combine the cornmeal, flour, baking powder & salt in a mixing bowl.Stir in the cheese and chiles. Separately beat together the milk, eggs and oil, and stir in the dry ingredients until moistened, then pour batter into hot pan and bake at 375 F for 30 - 35 minutes. THIS IS A GREAT CORNBREAD, FIGURED OUT BETWEEN THE TWO OF US, Marie and Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 16 Oct 1998

Here is a very hot Chinese chicken dish, which I devised by combining two different recipes which I found in an old West China cookbook:

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 18 Oct 1998

Pit and chop plums to measure 10 cups. Combine the sugars, vinegar, mustard seed, five spice powder, chile peppers, salt the garlic and the ginger root in a non reactive(stainless)pan of pot. Bring this to a boil and then add the chopped up plums, return to a boil, and boil gently(rolling boil) stirring every once in awhile for between one and two hours, or until thick. Fill a boiing water canner with water, and place about 6 clean half-pint mason jars in the canner, and keep the heat high...ladle the sauce into a hot jar, leaving 1/4 inch head room and remove air bubbles with a hot knife or spatula along the sides and re-adjust the head space to 1/4 inch...wipe jar rim to remove any sticky stuff, and place a snap lid on the jar, apply the screw band until finger tight, and place the jar in the canner, repeating for all remaining jars...cover canner, return water to boil and process about 10 minutes at altitudes up to 1000 ft. Remove jars, and cool for about 24 hours, then check jar seals to make sure they all went down, and any that do not, use right away,and store in the fridge...those that seal, and they all should if you do it right, label, and store in a cool dark spot in your cupboard. In our opinion after the taste test tonight, it is as good(better)than the store bought stuff. We are gone for two weeks on vacation, starting towmorrow...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 07 Sep 1998

Preheat oven to 325F. Butter an 8 inch springform pan, and line it with parchment paper. Melt butter with sugar and coffee over low heat, unti sugar disolves. Add the chocolate chips and the chile powder, and stir until smooth. Remove from heat, and when a little cooler, whisk in egg yolks.(The whites will either cheer, or go boo hoo) Beat those bad egg whites until they cry and go a little frothy. Add 1 tbls of sugar, and beat until glossy. That should teach them to cheer. Stir one third of the egg whites into the chocolate mixture, then fold in the remaining egg whites, and spoon into the prepared springform pan. Place pan on a cookie sheet, and bake for about an hour, until edges pull away from the sides, the center will not be set, but it will set while it cools. Refrigerate over night, and serve with COOL whip, if for me, or Whipped Cream, for others! This is a much better one than yours, Tomas Doc, much better for the arterial driveways! Cheers, Doug in BC

From: Doug Irvine. Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine, and a very little salt,and a sprinkle of sugar( I use ginger wine) and mix in the cornstarch...let sit until well absorbed, mix again, if too dry,add more corn starch,if too wet add more wine! Put in fridge for as long as you wish, up to six hours. While the pork is marinating in its little bowl,start the onons in a low heat pan with a little peanut oil, add the garlic and the ginger, and a little salt to taste(gently on the salt) Let this go for about five minutes onlow,until the onion, garlic, ginger become fragrant,the sprinkle with the curry powder...at least 1 tbls.Let this simmer on low for another five to ten minutes and add half to two thirds of the can of coconut milk, adding one tbls of cornstarch to the remainder of the milk Throw the habs into the mixture now and cook for another few minutes...Let this simmer on very low for about fifteen minutes, and while this is doing, in a wok, start frying the pork pieces, when they are done set them aside and keep them warm, draining them well of the oil....then add all of the pork to the curry mixture,stirring it around and adding sesame oil and chopped up basil to taste...This one took me about 1 hour to figure out, put together and serve,with fried rice and a steam bun(bought)....I did this one tonight,right outta the old skull, which reminds me of what I said to my long departed mother many years ago,when she told me that the recipe for something was out of her head, and I was so bold as to ask her if there was anything left in there? She,who had watched the present Queen Mother being pulled in a dog cart outside of Glamis Castle in the early part of the century,WAS NOT AMUSED and let me know that...however, having the sense of humour, which she bestowed on me, she thought about it and started to laugh! Hope everyone enjoys what we had for dinner tonight, Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 29 Jul 1998

Pork:
Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine, and a very little salt,and a sprinkle of sugar( I use ginger wine) and mix in the cornstarch...let sit until well absorbed, mix again, if too dry,add more corn starch,if too wet add more wine! Put in fridge for as long as you wish, up to six hours.

While the pork is marinating in its little bowl,start the onons in a low heat pan with a little peanut oil, add the garlic and the ginger, and a little salt to taste(gently on the salt)Let this go for about five minutes onlow,until the onion, garlic, ginger become fragrant,the sprinkle withthe curry powder...at least 1 tbls.Let this simmer on low for another five to ten minutes and add half to two thirds of the can of coconut milk, adding one tbls of cornstarch to the remainder of the milk Throw the habs into the mixture now and cook for another few minutes...Let this simmer on very low for about fifteen minutes, and while this is doing, in a wok, start frying the pork pieces, when they are done set them aside and keep them warm, draining them well of the oil....then add all of the pork to the curry mixture,stirring it around and adding sesame oil and chopped up basil to taste...This one took me about 1 hour to figure out,put together and serve,with fried rice and a steam bun(bought)....I did this one tonight,right outta the old skull, which reminds me of what I said to my long departed mother many years ago,when she told me that the recipe for something was out of her head, and I was so bold as to ask her if there was anything left in there? She,who had watched the present Queen Mother being pulled in a dog cart outside of Glamis Castle in the early part of the century,WAS NOT AMUSED and let me know that...however, having the sense of humour, which she bestowed on me, she thought about it and started to laugh! Hope everyone enjoys what we had for dinner tonight,
Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: 1999

First weight the tofu for about half an hour to remove excess water, and then cut it into 1" squares(approx)and let these sit and dry some more while you finely chop the onion...use a big onion. Mince the garlics, and finely chop the ginger, and the hab(use mittens, or be prepared to face the consequence) In a wok, quickly stir fry the tofu pieces,using peanut oil, in batches over high heat, until it is all a little browned, then set it aside to get rid of the excess oil and any more moisture. In a pan or pot, stainless is good, place about 2 tbls of peanut oil on low heat and dump in the onion, garlic, ginger, and minced hab. Let this simmer over low to medium heat, and add the curry powder, and salt to taste. Cover this and let it go for awhile on LOW...do not let it burn. The secret to a good curry, either vegetable or animal, is long slow cooking of the onion curry mixture. Now you can stir in the reserved tofu, raise the heat to medium high and add the can of coconut milk. Do not cover, but let this simmer until reduced quite a bit...taste for seasoning, add a little sugar and more salt to taste.
Serve this with Thai rice, or any good long grain rice.Great veggie food! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 10 Oct 1998

For James, Diane, & anyone else who wants it, here is the recipe for dilled onion, and the variations are endless, subject only to your imagination...I have added garlic, one sliced clove, habanero, one half, sliced into rings....whatever suits you. Just remember, The Discovery of a New Dish, Does More for Humankind, than the Discovery of a New Star! DILLED FRESH ONION Uses oil of dill weed, essential oil, available from drug store.

Choose an onion that will fit the jar, and slice the onion into the jar, ensuring that the onion slices are covered by the liquid. If adding garlic, or peppers, do it now, interspersing with the onion slices. DO NOT use a thick walled pepper. Let this sit in the fridge, with the lid on for at least 24 hours before using, and it will keep in the fridge about two weeks, if it lasts that long! Cheers, Doug in BC CAUTION: THIS IS UNCOOKED...DO NOT KEEP FOREVER!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 03 Feb 1999

Cut the ends off the eggplant(Aubergine), and cut into cubes about 1-2 inches square, place these in a colander and sprikle liberally with salt. Let sit for about half an hour, and then rinse well, and pat dry and this will get rid of the bitter juice. Heat a large skillet or non reacting pan, add olive oil to coat the bottom to about 1/4 inch.

Chop onion, garlic and mushrooms, and saute about 2-3 minutes...add the tomatoes, broken up and the tomato paste,mixed with a little water and then add the cut up eggplant. Let this cook, covered for about five minutes, then add a chopped, seeded jalapeno or two or habs if more heat desired. Continue cooking, uncovered until it starts to thicken somewhat, then add the basil and the rosemary and salt & the pepper and about 1 tsp of sugar, cook for another couple of minutes until the flavours all meld...taste for seasoning. Serve with any type of pasta, terrific as a spagetti sauce with a difference! Take the recipe to Italy on your next trip! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 24 Jun 1998

Red Aneheims have more flavor than green. Open the chiles, which have been de-seeded, and put in cheese fingers, can also add white onion slivers also at the same time, if desired. Lay the chiles in a casserole dish which will hold them(buttered of course) and cover with this mixture: in a blender add the eggs and the milk and salt, blend for a few seconds and then add the flour to make a batter,pour this over the stuffed chiles, or chiles rellenos which means just that! Bake about half an hour or longer until a toothpick comes out clean, in a 350F oven, uncovered....let stand to set for about ten minutes and then serve with my previous Mexican rice!! This is truly an unforgetable dish, which will make the A list, Deb & Dan! Cheers, Doug in BC

From: Doug Irvine, Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: 14 Aug 1998

This is a sorta fusion dish of Thai, and Indonesian, and Chinese(where it all started anyway!) So here goes...it really is very good, my wife said so:

**plus cooking wine, oyster sauce, fish sauce...these ingredients are a must for me in any Asian dish..use as you wish, taste, and add, taste and add, etc, etc!

Stir fry the tofu squares in about a 1/4 cup of peanut oil,until all are browned, then set aside and keep warm...assuming that you have soaked the noodles in hot water, drain them and keep warm. Place all of the vegetables in a bowl, and set aside. Get about two tbls peanut oil hot in a wok, add the garlic, ginger, and chile paste to the oil and stir fry until fragrant, then add the noodles, keeping the heat up, and stir frying as you add a good shot of fish sauce, and a good shot of Chinese cooking wine, then add the chicken stock, and the vegetables, and pulling it all away from one side of the wok, add a little more oil, and the shrimps and tofu pieces...very carefully mix this all together, taste for heat and seasoning, add more heat, Calvin's does great, cover, and turn heat off, then serve, with a steam bun or egg roll or pot stick ers...we had steam bun! But I shoulda done pot stickers! Enjoy, this is an all in one meal...cheers,Doug in BC....and i served it with pickled ginger and my just home made soy sauce, Ketjup Manis sorta.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

salt and freshly ground black pepper and cayenne pepper to taste Cook the onions, garlic and chiles in a little olive oil until the onions are transparent, remove to a dish, add a little more oil, heat the pan to hot and brown the beef chunks. Do not burn them, and when they are all nicely browned, throw the veggies back in, and add the flour, mixing it around well....add the chicken broth(use beef broth if you wish)and cook on a simmer for about two hours, checking that it does not stick,or become too thick...if it starts getting too thick, add a little more broth. Taste it at this point, and season to taste....there is NO canned chili powder in this recipe...add more cumin if desired. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 28 Sep 1999

Chop, Mush all of the above together, add a good squirt of fresh lime juice, salt to taste and cover with plastic wrap, and refrigerate, until needed. These little beggars, that were supposed to be serranos, are as hot as some habs, and I eat them raw, the one I used was about two inches, I seeded it(yeah, I'm chicken)and chopped it finely into the quacamole...At the very last, I added about two tbls cilantro(no, it does not taste like soap!)and it is essential to Mex food, and most other hotstuff as well.
This was a very delightful accompaniment to my green chile hash,stack over corn tortillas,mit cheese in between!! A little taste of heaven, Mexican style.Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 13 Sep 1999

Hello all...Two nights ago we had a boneless pork loin, slathered with Walkers Jerk Rub, which had been marinated in a plastic bag with this for 48 hours...got it outta the bag, and put it inna oven at 300F for about 4 hours(2-3 lb roast) Put water in the bottom of pan and as this was a convection oven, kept adding water. It was very good! Tonight, not ever having the same thing twice inna row, we had the pork, sliced cold, fat removed, and with it I devised a Sort of Mexican Rice.

**Calvins is a dried chile spice mixture. A good substitute is 50% Cayenne & 50% Habanero .

Put oil in pot, heat and add the onion, garlic, peppers and simmer for about five minutes until onions are transparent..throw in the tomatoes and stir this mess around for awhile until the liquid disappears, then add the rice, sprinkle it all over the top of the veggies, cover for about another two minutes...lift lid, stir rice around, add the stock, bring to boil, turn down to simmer, add salt and Calvins and cover for about 15 minutes....set timer! When the timer goes off, check for seasoning, add whatever it needs, salt, sugar, cumin or whatever, cover again, remove from heat and let sit, covered for aboput five minutes before serving...you could add Mexican Oregano, if desired. I served the meat and the rice with a foil of creamed celery and carrots, NOT hot, as a counterpoint to the heat in the rice and the flavour in the meat....Walker's Wood Jamaican Jerk sauce is absolutely the best there is(all disclaimers, dont even get a free bottle!!!But boy it is good! Hope whomever tries this likes it as much as we did....Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Soak the rice in the hhot water for about half an hour, drain well and dry in oven....heat oil in good sized pot, add the dry rice, and cook on high until the rice starts to brown somewhat, then add all the eggies at once, and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time,somewhat like a pilaf, until you can finish adding stock, and then close lid, turn heat to simmer, and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve...this is as good as any that I have ever eaten in a Mexican place in Mexico, so try it and enjoy it...it is a perfect foil for really hot, spicy foods, as the chile heads are accustomed to.... Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 05 Aug 1998

Place all of above in a saucepan and heat to simmer, ensuring that the sugar disolves...chop 1 medium to small carrot into chinese roll cut and place in simmering mixture...cut half a green pepper into chunks and also place in saucepan...prepare 2 tbls cornstarch with 2 tbls water and have ready...when carrots are tender firm, add cornstarch mix, slowly, using only as much as required to thicken. Taste, and add salt, if required, then add a good shot of red food coloring, and one tsp of sesame oil, and stir it in. This makes a superb sweet and sour sauce with a little bite, ideal for any Chinese dish calling for sweet and sour, and the rice wine vinegar is a lot less vinegary than others Cheers, and enjoy it...Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 06 Nov 1998

Hello all...Two nights ago we had a boneless pork loin, slathered with Walkers Jerk Rub, which had been marinated in a plastic bag with this for 48 hours...got it outta the bag, and put it inna oven at 300F for about 4 hours(2-3 lb roast) Put water in the bottom of pan and as this was a convection oven, kept adding water. It was very good! Tonight, not ever having the same thing twice inna row, we had the pork, sliced cold, fat removed, and with it I devised a Sort of Mexican Rice, recipe follows:

Put oil in pot, heat and add the onion, garlic, peppers and simmer for about five minutes until onions are transparent..throw in the tomatoes and stir this mess around for awhile until the liquid disappears, then add the rice, sprinkle it all over the top of the veggies, cover for about another two minutes...lift lid, stir rice around, add the stock, bring to boil, turn down to simmer, add salt and Calvins and cover for about 15 minutes....set timer! When the timer goes off, check for seasoning, add whatever it needs, salt, sugar, cumin or whatever, cover again, remove from heat and let sit, covered for aboput five minutes before serving...you could add Mexican Oregano, if desired. I served the meat and the rice with a foil of creamed celery and carrots, NOT hot, as a counterpoint to the heat in the rice and the flavour in the meat....Walker's Wood Jamaican Jerk sauce is absolutely the best there is(all disclaimers, dont even get a free bottle!!!But boy it is good! Hope whomever tries this likes it as much as we did....Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 30 May 1998

Put fish(check for bones first, into dish)chop up the tomato after taking skin off with hot water(should not have to explain that) add onion, garlic, chiles,cumin, salt, place in pan with a little olive oil and cook for about five minutes, until reducd somewhat, add fish pieces on top of sauce and sprinkle with Calvins or Savina or whatever that is HOT and cook until fish is cooked but still firm, remove fish, reduce sauce, put fish back, and serve....really neat dish, in a fairly short length of time, some mex cookbook, mostly Doug...Cheers, Doug in BC.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 23 Apr 1998

Take about two lbs of fresh cod, or a like firm fleshed fish, sprinkle with flour, salt and cayenne pepper, both sides and let rest in fridge..Make sauce...3 fresh tomatoes, peeled and chopped, 2-3 Jalapenos, seeded and chopped, 1 medium onion, chopped, 3 tablespoons of shredded fresh ginger at least, 2 finely chopped garlic cloves....little chicken stock...simmer until thick and vegs cooked..add flour if too thin. Meanwhile, take fish, and fry in a little olive or peanut oil, until browned both sides, put in a warm oven while the sauce cooks....serve with rice, and with a broccolli and cauliflower stir fry. LIKE WoW, even Hendrix would be impressed! Cheers, from the Old Man Of B.C. Doug Oh, salt and black freshly ground pepper to taste.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 19 Feb 1998

I had 8 reasonable sized tomatillas sitting staring at me on my counter, making me feel guilty for not using them, and telling me that if I did not use them soon, they would end up as compost, or worse! So I stuck them into a pot with about 1 cup of water and two serranos, simmered them until they were cooked, left them sitting in the water and went and did other things.(Itook their raincoats off first!) So then I turned them into a green sauce, adding two garlic cloves, two slices of onion, chopped fine, one cup of cilantro, chopped up(does NOT taste like soap, I checked, YUK)one tsp of oregano(Mex, of course)a little salt, and spun it all in the blender, then cooked it in a pot for about 15 minutes, let sit, until I decided what to do with it! Went out shopping, found a beautiful chunk of halibut, so took that home, poached it in a little water that the tomatillas had cooked in, and then removed the bones, and let it sit. Greased a little casserole dish(this fish was about a lb) and chunked the fish into it, then put some of that tomatilla sauce over the fish, and let it sit for awhile so it could ponder on its sins that brought it to green end.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 16 Apr 1999

The day before, at least, cook one cup of rice, according to the directions I gave with the curried chicken recipe the other day. This should give you about four cups of left over or cold rice...it should be at least a day old!! IMPORTANT. Then proceed as follows:

METHOD:
Use a hot wok, or a large pan, wok preferred, heat to HOT, put a good dollop of peanut oil in the wok, add the garlic, ginger, half the green onions and stir fry for about two minutes, add the hot paste, and mix well, throw in all the vegetables, add the egg, and mix again stirring the egg into the veggies, then all at once add the rice, breaking up the clumps of rice as you stir fry and add in about two to three tablespoons of either the cooking wine or the fish sauce...add about 2-3 tbls of hot water, and continue to stir fry...this is all on hot to medium hot heat in a wok...turn heat down, add a little more water if dry, and cover for about two minutes...stir fry once more, and serve, garnished with the remaining green onions....notice: NO SOY sauce was added...use a light Soy sauce(kikkoman)(no affilliation) or the same at the table....before you take it outta the wok, check for seasoning...this is where I add more heat...Calvin's powder, or even cayenne, and check for salt, maybe even a little sugar...This is a terrific recipe, and you may add shrimps. chopped up cooked chicken, ham or whatever suits your taste buds, just before the last stir in the wok! I realize that this is a long recipe...try it anyway!

About WOKS Go to an oriental market, get one of their steel ones, scrub it WELL! Put it into an extemely hot oven for at least a half hour, let it cool in the oven, season it with peanut oil, heat it again on the stove(get a wok ring with it, that fits on either gas or electric), wipe it out and re season it with peanut oil...it will then be usable and will not stick! The Chinese used to season them in a fire, and use sand to clean them, scrubbing with the sand...Dont use soap on this wok after seasoning...hot hot water and a brush, then dry it well, then re heat it. I have one that I have used for 20 yars, it is black, and works better that teflon! Have fun Alda, and whomever else does this, Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 26 May 1998

Brown beef, drain, put in bean pot. Brown onion and bacon, add to beef. Combine: brown sugar, dry mustard, white sugar, molasses, ketchup, chili pepper, barb. sauce and salt and pepper. Add undrained can red beans, 1 can pork and beans, 1 can of butter beans. Bake at 350 for 1 to 2 hours. Depends on if you want it dry or not, the last half hour of cooking add two hab (or your favorite pepper).

From: David J. Boyd, djboyd@on-net.net
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Jun 24, 1998

Put the potatoes in a baking pan or dish large enough to hold them...mix the freshly squeezed lemon juice and the olive oil together and pour over the potatoes, sprinkle liberally with oregano, and the garlic cloves, and freshly ground pepper, and a little salt...cover and place in oven at 350F for about a half hour...check for potato doneness, and place chicken pieces on top of potatoes, sprinkle again with oregano, and back into the oven, add some water to cover and bake until the chicken has browned a little...stir it all around, and back in for another ten minutes until the othere side of the chicken has browned...remove, let sit for about five minutes and serve..the smell of the garlic and the lemon will drive you crazy, and you will burn your tongue,getting into it! Nwzt time I do it, I will add some heat, to see how that will change the dish....will that ruin it Chuck Demas? Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Jul 29, 1998

Put a little of the oil in a baking dish, I use a Corningware one with lid, place the chicken pieces there, and then the potato pieces. Sprinkle the garlic cloves around and cover with the lemon juice, and then the rest of the olive oil....sprinkle most of the oregano over this and then Calvin's and salt and the pepper. Place in a pre heated 350 F oven and let this bake, covered, for about half an hour...check for liquid, and if drying out, add the water, and turn over the chicken and the potatoes...sprinkle the rest of the oregano on and up oven temp to 450F leave cover off and let bake for another 10 minutes or more....the smell of the lemon, oregano and garlic will drive your taste buds mad! This is very likely different than the last one I posted, they always are! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 28 Oct 1999

Render the fat removed from the pork butt, and after dredging the meat chunks in the flour, salt, pepper mixture, brown the meat in a heavy pot large enough and heavy enough to go for awhile. You may have to add more fat, use olive oil..dont let the meat burn. Add in the chiles, chopped onion, chopped garlic and the chopped tomatoes, then addd half of the tomatillas, drained..cook for about an hour on simmer then add the cilantro and the lime juice and the rest of the tomatillas from that tin! Cook until thickened, uncovered, check for seasoning, and at this point add about 1 tablespoon of oregano and more heat if not hot enough, such as a few finely chopped habs if you can get them or serranos...make it as hot as you wish, but check for the flavour as well....this is always much better the next day, so I make it sometimes two days ahead,and reheat it..hope you like it Ole,
Cheers from Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 01 May 1998

Do the tomatillas the same way as usual....simmer them in salted water for about ten minutes, let them cool, and put them aside...chop up the onion, the garlic, jalapeno and the hab and dump all into a food proccessor (almost said word proccessor) with the stock and whirl until blended, add a LITTLE salt and a dash of sugar. Add the tomatillas and whirl again...take out and put into a pan with a little oil(olive is best) Cook, until reduced to about half, set aside to cool. Take one full chicken breast, simmer in a little water with onion, celery, a little salt...in other words poach the chicken breast! Let cool, and chop it up into bite sized pieces... chop up another onion, one peeled and chopped tomato, one garlic clove, and two canned green Anaheim chiles (we do our own and freeze them)but if you aint got those, then use the ones in the can, various brands...etc. etc. Simmer the onion, garlic, tomato & chiles until most of the moisture has gone, and add the chicken...mix well, and let sit...if too wet reheat until more liquid disappears....Heat 6 flour tortillas in a microwave., wrapped in a damp paper towel, until pliable, put one heaping spoonfull of the chicken mix in each tortilla, and wrap it up and place it in a dish, big enough to hold six...put a good couple of ladles full of the green sauce over the enchilladas, cover with grated sharp cheddar cheese, and put inot a 450 oven for about 15 minutes, until the cheese has melted and it all is bubbly....serve with whater strikes your fancy...tater gems are great! Enjoy...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 17 Jun 1998 10:13:13 +0000

Melt butter in a RevereWare stainless steel pan, or similar, when butter liquid and bubbling, add the chopped habs, salt, and cook for a few minutes on medium...add in the flour, and mix well, so that the flour and the butter mix are solid lumps in the pan, then add the milk all at once, and stir with the mixing wisk...if too thick, add more milk, and the salt and paprika...I also add parsley chopped as well, the color mix is attractive...this is a hot cream sauce..mo hotta mo betta...add mo habs..less hotta,less habs! Simple,huh? Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 29 May 1998

I took one 14 oz can of white hominy(corn) and one can of Rotel, or other Mexican tomato canned preparation, simmered a quarter onion, then added the tomato, and the white hominy, and simmered that for awhile.Added a 1/4 tsp of Jim Campbell's smoked hab powder, then thickened the whole thing with cornstarch...you MUST know how to do that, and then took it outta the pot, put it in a casserole dish, covered it with grated white aged cheddar and into the oven with the old witch....oops....wrong list! into the oven with the new dish....hey Rain, you will like this one...NO DED animules! And stuck it in the oven until the cheese melted!!! YOWEE, what a side dish to go with the left over green chile stew(except that now....we have leftover stew, leftover Mexican rice, leftover whatever it is that Doug did tonight) And we aint gonna eat it again for awhile, so into the freezer with the old wi....dish! All ov them!
Enjoy....Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 08 Feb 1999

Hot and Sour soup originated in China a long time ago as a way of using upleftovers! It can be made as hot as you wish by the addition of as many habs as you want(or any other hot pepper):

Soak the black,dried mushrooms in boiling water for about half an hour then shred them, removing the tough stems first. Combine the pork with the cornstarch and the rice wine or sherry...Mix the remaining cornstarch with the little bit of water and set it aside, then cut each beancurd into one inch pieces...combine vinegar, pepper, chile paste and sesame oil in a bowl, and chop the green onions(scallions) Bring the chicken stock, salt and soy sauce to a boil in a non reactive pot...add the pork and cook for 1 minute, then add the mushrooms and the bean curd pieces and bring back to boil for another two minutes...add the cornstarch mix and thicken a little, lower heat and add the vinegar, taste for seasoning, and stir in the beaten egg, and add the green onions...That is it, serve it right away, with a bowl of steamed Thai rice! Just great, and if uyou ad a couple of chopped habs with the pork, to taste, it will be even better! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 22 Jun 1998

Simmer onion, garlic, ginger and the chopped habs in a little olive oil, add the curry and garam masala....add more of each if you wish, then let this simmer slowly until onion transparent...add 2 tbs lemon or lime juice, and add the tomatoes, let this simmer for awhile, and add the chickpeas....taste for seasoning, and if this needs thickening, mix in a little cornstarch and water...1 tbls of each, until thickened to your liking. I usualy sere this with either Calvin's powder or Jim Campbells hab powder, if it is not hot enough...Enjoy, Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Wed, 01 Sep 1999

Combine first six ingredients in small bowl. Leave skin on and cut eggplant into bite size chunks. Heat a wok over high heat until a drop of water goes to steam, add the peanut oil, just before the oil smokes, throw in the eggplant, sherry and the hab..stir fry for about three minutes or until the eggplant is slightly brown, and soft, turn down heat, add the water and cover for another minute, remove cover, stir in the chile paste, soy sauce mixture, and the corn starch if too thin and cook until thickened..Very good dish NO MEAT AT ALL, there kid! Cheers Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 27 Apr 1998

Shred the pork into 2" by 1/4 " strips. Combine 1 tbls corn starch with the egg white and marinate the meat in this for up to an hour. Combine the remaining cornstarch with water, sherry, soy sauce, sugar and pepper and vinegar. Heat the oil to just below smoking and stir fry the meat in batches until all cooked....remove and keep warm. Clean wok and add 2 tbls peanut oil and stirr in the curry paste, stir fry for a few seconds, then add the peppers and the leeks, stir fry this for about a minute, then stir in the reserved meat, add the soy, sherry, water mixture and stir fry untill thickened. Serve with Thai rice, garnished with chopped scallions. Terrific, and as hot as you wish, just add more hot bean sauce or curry paste...this is a quick stir fry from Szechuan. Cheers, Doug in BC
To Shred Pork:
To shred uncooked pork, stick it in the freezer for awhile, until it is partially frozen, then you turn it into matchsticks, if you wish! I usually do not shred it that finely, preferring a 1/4 " strip by about 1-2 inches, gives more bite, and it is simpler.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 07 Apr 1999

Put about 1 tbls oil, I used olive oil, in a 10" skillet, get it medium hot, and add potato, carrot, onion, garlic and hab(s), and let this cook slowly, until the onion and the sweet potato are soft...remove and keep warm, and then add the beef to the same pan...cook this until no longer pink, add the remaining ingredients, and about half a cup of water,mixed with a tbls of flour and simmer this for about 10 minutes, throw in the reserved veggies, mix well, and add the spices, the peas, and cover for a minute or two. Warm pitas, cut in half, and fill each half with a lettuce leaf, then spoon the mess into that! I served this with garlic mashed potatoes...this should serve four.Enjoy, Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Fri, 05 Nov 1999

This is also known as the Viceroy's Chicken, because a Peking government official was exiled to Szechuan, as a Viceroy, and when he did come back, he brought this recipe with him...I do the chicken in a slippery marinade, of which I have written previously, it is simple, but, oh so effective.

Cut the chicken into bite size pieces. In a bowl, beat the egg white, and add one tsp of the sherry, then the cornstarch...mix this around, hand is best, and set it aside in the fridge.

In another bowl mix everything else, except the peanuts, and depending on how hot you wish to have it, add or subtract the amount of chile. If this is too dry, add a little water or more rice wine, or Chinese cooking wine, if available. Place about half a cup of peanut oil in a hot wok, and stir fry the chicken pieces, about half a dozen at a time until they are all browned...drain off most of the oil, and re-heat the wok, then add the remaining ingredients to the wok and heat until simmering, then add the reserved chicken...stir fry this until it starts to reduce, and add the peanuts and serve....just before serving, sprinkle with sesame oil.

Serve with stir fried vegetables and Thai rice, with pickled ginger as a side dish. The real secret here, is the slippery marinade, I use it for all chicken and pork that I wish to deep fry. ..Cheers,Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: ???

In about one tbls olive oil, simmer the onion and garlic until transparent, move to one side, and add the lamb, stirring well, until it changes color... sprinkle the meat with 2 tbls flour,add the chipoltes, and sauce, the beans, the peppers and half the chicken stock. Let this go on simmer for an hour, then taste for heat, if not hot enough, add some powdered chile(not chili powder) and taste again...if too thick, add the rest of the stock, if not thick enuf, keep cooking it until it is. Finally add the cumin, salt and pepper to taste....I serve this with grated cheddar cheese, and I use PORK! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 19 Sep 1999

Get about 1-2 tbls olive oil heating in a good size pan, and add the chopped onions, chopped garlic cloves, and simmer this until the veggies are transparent, clear a space in the bottom, and add the meat, stirring to break up the pieces, when no longer pink, add the can of tomatoes, the chicken stock and the chopped peppers....now when I started this, I found to my disgust, that I had no green bell peppers, otherwise one of those would have gone in as well, in big chunks if you do. Let this go for half an hour, then add the hab powder, and one can of beans, either the black or the red, and cook for another half hour, then add the other can of beans, and taste for seasoning....add salt, and freshly ground black pepper to taste, and serve with corn bread... We used one of them, the one with the chopped green chiles. Also served this with a cob of sweet corn! (Could I still taste the wool, you ask???Not after half a bottle of red!) Marie said, this is a great recipe, she likes lamb, but then she's got me! Cheers, Doug in BC Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 23 Sep 1999

Here is my favourite hot weather Chinese dish...Lemon Chicken:

Cut the chicken into small bite sized pieces, and arrange on a platter under the lettuce leaves...discard the hard centers of the black mushrooms, and shred them into matchstick pieces...squeezing most of the water out, and set them aside with the ginger and peppers. Heat a wok,or non reactive skillet to sizzle, add the oil and a dash of salt and then throw in the ginger, the mushrooms and the peppers. Stir fry this for about 1-2 minutes, and the lemon rind, stir this around and add the chicken stock, Chinese wine and the lemon juice..AT THIS POINT ADD AS MUCH SUGAR AS YOU THINK IT NEEDS but go easy!!This dish will be served cold so it will not need as much...try about 3 tbls of sugar and if you have a sweet tooth(or are not diabetic,like me)add more. Then add the dash of light soy sauce, and the cornstarch mixture and cook to thicken...let this cool completely, it can be done away ahead of time, and then pour it over the chicken on the lettuce bed...throw a good couple of squirts of sesame oil over all, and serve cold...this is just great with rice or noodles or even potato salad, and I have a good Chinese potato salad...would you call this cross dressing, Rael?

NOTE:
I have also sliced another whole lemon, and simmered it in the sauce for the last minute, then laid those slices carefully over the chicken before ladeling the sauce over...a little imagination goes a long way!!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 07 Jul 1998

I was looking for a lime marinade for a chicken that I was planning on doing in the convection oven...horrors, I did not have any limes, did not want to go out for some so looked in my fridge (yeah, the same one with all the sauce bottles) and I found some Hanifs Lime pickle, made in India. so Voila!!! I took two tablespoons of that, two tablespoons of chopped ginger, one tablespoon of chopped garlic, half cup of white wine, and spun it all in a little food processor....slathered it all over the bird, into a plastic bag, and into the fridge for about five hours, took it out and put it in the convection oven at 300F for about 45 minutes, and it came out absolutely perfect. Now I was going to add some more heat to this, until I tried the pickle, and remembered that it was loaded with mustard oil, and I decided not to, until I had tasted the end result. Am I going to do that one again? Am I ever though! Tonight we had hot and sour soup with the stock made from the carcas, and it was fabulous, along with plain Thai rice, and two steam buns, and I still have enough chicken left to do enchiladas tomorrow night. That Indian lime pickle is really great stuff. Just thought that you would appreciate this one. Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Mon, 19 Apr 1999

More green onions,chopped (scallions) for garnish, or coriander In a bowl,combine pork,soy sauce,sugar,and hot chile paste...cut each bean curd into equal sized pieces.

Heat wok over high heat until drop of water sizzles,add the peanut oil , ginger,garlic and salt,stir fry for about 30 seconds until it becomes pungent, add the pork mixture, stir fry for about a minute,add the chicken stock and cook for about five minutes. Put in the tofu pieces, and gently stir them in, being careful not to break them up.Cook for about another two to three minutes, then add the ground Szechuan pepper, scallions and the sesame oil...stir until a little thickened, and serve, adding more sesame oil if desired...garnish with more onions...serve with Thai rice, and a stir fried vegetable mix...use whatever takes your fancy for the veggies, I usually clean ou the fridge! Enjoy, and if required hotter, add Calvins or whatever hot that you wish, a couple of chopped seeded habs works very well, take my word for it! Cheers, Doug in BC. I have been doing this one for more years than I remember!!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 22 Jun 1998

Place the cinnamon, bay leaf, mustard seed, celery seed, cloves and peppercorns, in a cheesecloth bag, and tie as a spice bag, leaving a long string attached. Combine the tomatoes, onions, green and red bell peppers chile peppers, vinegar, sugar and salt in a large stainless steel or enamel pot, then add the garlic, ginger and nutmeg. Put this on high till it comes to a boil, add the spice bag, and tie the string to the pot handle and bring the mixture to simmer. Cook gently for a couple of hours until this is reduced by at least half volume, stir once in awhile to prevent burning or sticking....taste at this point for seasoning, bearing in mind that when it is hot it will not taste as it will when cold, and mellowed. This should not require any more seasoning. This amount will do about 8 half pint(250 ml) jars. Processing!Important!! Fill a boiling water canner with water, and place 8 pre-washed 250 ml jars in it, and bring it up to boiling. Put the mason jar snap lids in boiling water in a sauce pan, boil for a few minutes to soften the rubber on the lids. Spoon the chile sauce into the jars, leaving about 1/4 inch head room, make sure no air bubbles remain in jar, wipe the jar rim, and place the lid on jar. Turn the screw lid on hand tight, and place jar in canner. When all the jars are filled, the same way, return the water in the canner to a boil, cover canner, and process for at least 15 minutes. Remove jars, and cool for at least one day, then next day check seals. Lids should have all popped down, and any that didnt, use these right away, keeping them in the fridge. If you have done all this correctly, there should not be any no seal ones. Make sure that there is enough water in the canner to cover the mason jars, and if adding boiling water to the canner, add it down the side of the pot. This is a terrific chile sauce, we have been doing it for years, and still have four left from 1996, the last year we did it! Cheers, Doug and Marie in BC

From: Marie Irvine
Posted By: Doug Irvine, , dougandmarie@home.com
Post Date:

Peel and cut into chunks the potatoes, and just cover with cold water, add a LITTLE salt and bring to a boil, add the garlic, the chopped onion, the chopped pepper. and turn down heat, simmer until potatoes are done...drain water, save this for soup stock! and mash the potatoes, adding the milk, butter, and the chile powder...adjust the milk, or, and butter(or marg) so that the ensuing potato mixture is correct. Serve with whatever you would serve ordinary mashed potatos with....BEWARE! THESE AINT!! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 07 Dec 1998

Preheat the oven to 325F. Toast the nuts for 15 minutes. Set aside the pasta and cheese. Stem and seed the peppers, then cut into 2-inch-wise strips. Stem the eggplant, then cut lengthwise into 1/4-inch-wide slices. Place the vegetables in a large bowl. Set aside the 2 tablespoons of olive oil and basil sprigs. In a small bowl, combine all the ingredients for the marinade. Stir; pour over the vegetables. Toss the vegetables until well coated. Marinate 30 to 60 minutes at room temperature. Grill the vegetables over medium heat on an outdoor gas or charcoal barbecue, or on an indoor grill pan until they soften slightly and acquire light grill marks. During cooking, brush a little marinade over the vegetables. When done, cut the vegetables into 1-inch-wide pieces. Refrigerate. Save the remaining marinade. Grate the cheese, about 1/2 cup. Cut the basil sprigs into slivers and sprinkle over pasta. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw texture but is still slightly firm, remove from the heat and drain. Return the empty pasta pot to the stove over high heat. Add the reserved 2 tablespoons olive oil. When the oil becomes hot, add vegetables and cook until reheated. Add the marinade, pasta, walnuts, and the cheese. Stir and toss the pasta until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the pasta to a heated platter or 4 heated dinner plates. Serve at once.
Serves 4 as a side dish

From: HOT PASTA by Hugh Carpenter and Teri Sandison
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: ???

most of the way through Cook macaroni, drain, and toss with the marg or butter. Mix egg well with the milk, add salt & pepper, and simmer onion and the peppers until transparent, add enough flour to make a roux, and add the milk and egg until a sauce forms, mixing constantly, then add the cheese....in other words, make a cheese sauce! Taste this, and if it is not hot to your liking, add some of Jim's smoked hab powder, until it is, then mix the sauce with the macaroni, put in the oven at 350 F for about 30 minutes, then sprinkle paparika over all, and let it go for another 20 minutes, remove it and let it rest. Note, if you wish to cover with bread crumbx before the cheese or after, go for it....be flexible in your cooking, it is more fun! Serve the above, with the other above! If you can figure all that out! Have fun and enjoy the chile-head list...Dont get onto one subject and kick it to death, please. Cheers,Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 16 Apr 1999

From:Doug Irvine / Mike Bowers Via:Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 16 Oct 1998

Melt chocolate....spin everything else in blender, breaking up teh cinnamon stick first. Add the melted chocolate and spin some more...pour into heavy pan, add 1/2 cup water and cook, slowly until thickened...add salt to taste...you may have to spin the cinnamon stick first, or do it separately, in order to break it up. Notice that there is no sugar in this, and it also calls for 2 tbls of lard, while it is cooking, add one tbls of olive oil instead....lemme know how you like this one, I ahve modified it somewhat from the original, but it aint bad! Doug up where it still has not frosted up yet...

**Note From Chet Bacon:
Try adding raisins and sub the peanut butter with toasted sesame seeds. I added some sugar to take away some of the bite, and used Chinese 5 spice (sub for cinnamon, cloves, and anise). Ya forgot the garlic..

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Thu, 07 Oct 1999

Step 1:

STEP 1:
Cook butter, sugar & cocoa over hot water until sugar disolves....add beaten egg and vanilla. Remove from heat and mix in cracker crumbs, the coconut, and when well combined, spread this in an 8"X 8" well greased pan, and place this in the fridge to set. Go to

STEP 2:
Combine the above, and mix well, then spread on top of the mixture in pan in fridge. Return pan to fridge, while preparing, go to Step 3.

STEP 3:
Melt the chocolate and the butter together, add nuts if using, and spread over the custard mixture, and return pan to fridge to continue setting. When totally set, cut into rectangles, and serve....some use a little food coloring in the custard to make it more yellow. Have fun, and now you see why I dont do this one! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

My sainted wife of 49 yrs(not her age) has a fabulous recipe for Nectarine and Lime Chutney...she has been making it for years, and I have never ever seen this recipe before anywhere, part is from her head and part from another recipe of her late Mothers...Makes 4 pints

Heat sugar, vinegar, salt, cayenne and allspice in large stockpot to boiling: reduce heat...simmer 10 minutes.
Process nectarines in food processor with steel blade, pulsing until coarsely chopped...move to large bowl.
Repeat, chopping limes, onion,pepper and ginger separately...transfer to same bowl, add raisins, toss to mix well.
Add nectarine mixture to syrup. Heat to boiling , reduce t o simmer, stirring occasionally until thickened. Ladle into hot, sterilized pint jars, leaving half inch headspace. Adjust lids and process in boiling water bath for 10 minutes....makes four pints of a wonderful chutney! Hope you'all try it and it really goes well with any spicy, chile-head food! Trust me....Cheers, Doug and Marie in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 24 Apr 1998

Mix the above 4 ingredients and add 1/4 cup of the stock...set this aside. Prepare a pot of boiling water, and give the oysters a bath, lasting only a minute. Remove them and dry them off on paper towel, then dredge them in cornstarch.
Deep fry the oysters, and remove to keep warm. Place 1 tbls peanut oil in wok, and heat to hot. Put ginger, garlic, habs and half of onions in wok, and stir fry, until fragrant, then add the oyster sauce mixture, adding a little water if it starts to get too thick, then return the oysters to the wok. Do not overcook the oysters when deep frying them, it is best to do these in a wok in a little peanut oil, and remove when getting brown...Sprinkle the rest of the green onions over this dish, and place over shredded lettuce if desired. Serve with Thai rice, or fried rice, which is what I did tonight, Indonesian style, with trassi and peanut butter...Yowee! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

I have a rice cooker, which I have not used in many years, it is a National, made by Panasonic, and I believe that it is the only good one.They are OK but I use an ordinary pot, Revereware 2 qt, and the tried, proven, foolproof method.....1 cup of long grain rice, 1 1/4 cup of water, bring to boil, cover, turn to simmer and time for 14 minutes, remove, fluff, and let sit for 5 minutes covered. This makes absolutely the best rice, and as any CH who has done any of my recipes, knows, I use Thai rice, almost exclusively. I use a different method for Arborio rice, follow the directions of the pkg. I found that rice cookers did not save any time, used as much electricity, and were much more of a nuisance to store, which a pot is not, and can be used for all of the other things you use a pot for! (try putting a rice cooker under the bed!)Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Mon, 22 Nov 1999

Cut pears in half and remove the center core and the stem, sprinkle with the lemon juice so they wont go brown, and set aside..put a little oil in pan and brown the chops on both sides, high heat, quickly, and remove chops to an oven proof baking dish. Place the cut pears pieces on or around the pork chops,cut side up, sprinkle with the brown sugar and the cinnamon, and the habs, and put a chunk of butter or marg in the center of each pear piece...PUT THE CHILE powder on NOW...not before like old stupid did!Then pour the sherry over all. and pop into a 325F oven for about 40 minutes until the meat is tender

The juice will come out of the pears, and mix with the sherry, so thicken the liquid with a little cornstarch & water...This is a terrific dish, I have been doing it since about 1980! I served this last night with sweet potato, but rice,or pasta would go equally well with it..serves 2, to serve more, just double or triple or whatever! Just do not sprinkle the hot chile powder over the pork chops while they are browning! Enjoy, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 04 Jun 1998

To do pork for burritos, tamales, enchilladas, or whatever Mex....boil heck out of it...just dump a good sized hunk of pork butt, leg, or loin, in a pot of water, salt it, a little vinegar(very little) and bring to a boil and simmer until tender...hours if necessary! Works like crazy, tastes great too, let it cool, and shred it, then use as you wish. Cheers, Doug in Beautiful British Columbia.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 15 Feb 1998

Last night I did another soup, because I happened to have all the ingredients handy, so here it is: Potato, Leek & Broccoli soup, and the heat is in Calvin's chile powder!

Halve the leeks, lengthwise, and soak in a few changes of water to remove sand, remove most of the green part, and separate the rest, then slice crosswise and drain. Peel and chop the garlic cloves...heat the butter or marg in a skillet or in the soup pot that you are going to do the soup in, and sweat the leeks and the garlic, on very low, while you do the rest of this.

Peel the potatoes, and cut into chunks, and in another pot, bring the stock to a boil, drop in the potato chunks and cook for about ten minutes. Cut the broccoli into flowerlets, and chop the stems, and after the ten minutes, add to the potatoes, cook for another five to ten minutes....let this cool a bit and put it through either a food proccessor or a large blender in batches, until it is all smooth, and add to the leek and garlic mix. Add the chile powder, and salt and taste for how YOU like it, then add the milk, and re-heat, do not let it boil. This is a thick, very satisfying soup, with a great flavour(flavor?) Enjoy....THIS IS A WELL TESTED RECIPE!!!!! Cheers,Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 26 Mar 1999

Thaw the prawns, or not if not frozen! Put oil in pan and simmer onions, and the mushrooms, add a little flour when mushrooms start to sweat, and then add the chicken stock....sprinkle with the hab powder...more if you wish...one teaspoon of this stuff will add FIRE naturally, seeing as who made it! You should now have a nice mushroom gravy to which you will add the prawns...I used 8 prawns for two, more if you wish...these were deep fried with a batter, so were pretty big. When I added them to the gravy, they all swelled up, of course, and there was sufficient for two. Another half cup of chicken stock to the boil, very little salt, pinch of hab powder, half cup of cous cous, turn off heat and let stand for ten minutes...serve with the other mess.

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Mon, 12 Apr 1999

**Remember, the more costly, the better mushroom. Let these soak in boiling water to cover for at least an hour, then remove, sqeeze dry and cut into strips. Always remove the stem, it is too tough to eat

Marinade:
Mix this all up and add the pork strips, use your hands and mix them all around in it and then let it sit for at least an hour, longer is OK

First, stir fry the tofu pieces, until browned, and remove and keep warm. Then in about 1 tbls oil, stir fry the pork pieces, and the marinade, and remove it also and keep warm. Stir fry the mushroom strips, and the carrots, and then add the broth mixture to the wok, and bring to a boil, turn down to simmer, add the pork and the tofu and the habs, and let this simmer for about 20 minutes. Mix up 1 tbls water with 1 tbls corn starch and have ready to add at the last. Add the snow peas, and the green onions and the thickener and serve about two minutes later. Serve with Thai rice....a great dish, not nearly as difficult as it looks, took me about half an hour to figure it out and put it together. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: 1999

Soak all dried ingredients in hot water, until soft, then place all ingredients in a blender or food processor until mixed to form a smooth paste...if necessary to add water, use the soaking water from the dry chiles, and only use enough to make a paste...this will make about 1/2 cup or a little more, and may be frozen or will keep refrigerated for about two to three weeks. If fresh are used, use less chile, depending on your heat tolerance! A word on that, if I may...we like hot, but we also like flavour, and if the heat kills the flavour, then cut down on the heat...this has been our motto for a great many years that I have been cooking and eating(and feeding my better half), and it works for us, so it is up to you...the end rsult is how does it taste? Cheers from Doug in BC

From: Doug Irvine. Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Posted By:
Post Date: Sat, 25 Apr 1998

** Caution: do not soak the rice sticks for any longer than ten minutes, and maybe that is too long. Recipe called for half an hour! Ya dont want rice mush, if you did, it would be congee!

Soak rice sticks in hot water, check after five minutes, ten min.max. Heat wok to HOT, add oil, then add garlic, green onions, ginger, hot peppers, and stir fry this until fragrant, add the curry powder, then add all remaining veggies, stir fry for about 2 minutes and add the prawns....stir in the stock mixture, stir fry until prawns start to turn pink, then add the bean sprouts, noodles and the snow peas....keep tossing this with the wok paddle, sprinkle with sesame oil, and taste for heat....I had to add powdered chile, a mix of Calvin's and Jim's smoked hab, to add the amouint of heat we desired...probably should have chopped in three or four habs, instead of two....it was very good, notwithstanding, and it is so easy to add the heat later, at the table! Served egg rolls with this and nothing else...it is a meal unto itself, but be careful with the rice noodles. Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Fri, 10 Dec 1999

Cut up the chicken into bite sized pieces, and marinate in one tbls dry sherry, dash of salt, 1/2 tsp sesame oil and one tbls cornstarch, more or less. Let this marinate in the fridge for up to 24 hours. In a 2 qt saucepan, add about one tbls peanut oil, and stir fry the chicken pieces until browned. Hint...get pan HOT before adding the oil, and then it will not stick. When meat is browned, remove and add vegetables, and stir this around for a minute or two, then add the rice, salt and stock, bring to simmer, and put chicken on top, cover and simmer for 15 minutes, timed. When timer goes off, remove from heat, and let stand, covered for another five to ten minutes....serve this with the curry, and Nectarine Chutney which I posted either last year or the year before....anyone wants it again, holler! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Wash and dry the chicken breasts, cut in half, crosswise, and soak in the buttermilk. Mix all of the dry ingredients together. amd place in a shallow dish. If you wish to have this really browned, then also add a little paprika to the dry ingredients....note that there is no salt, other than the celery salt. Line a baking sheet with foil and spray the foil with Pam or whatever kind you use, spray. Heat oven to 400F . Remove chicken from buttermilk, roll in the crumb mix, and place on the baking sheet. Place in the pre-heated oven and bake for about 40 minutes. As I have a convection oven, this takes a lot less time, like as in 25 minutes, instead of 40, at the same temperature...served this with the new red potatoes, and creamed onion, carrot, celery and mushrooms in a low fat cream sauce made with skim milk and CALVIN'S of course...you could also use Jim Sr's red savina powder, but not the smoked in the cream sauce. Or I have chopped up a couple of habs, finely and done that with the other veggies! Use yer imagination...Cheers, and enjoy, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Mince onion. Wearing protective gloves, mince chipotle. In a colander rinse black beans well and drain.

In a 2- to 3-quart heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add chipotle and cook, stirring, 2 minutes. Add beans, 1 cup water, and orange juice and simmer, mashing mixture 3 or 4 times with a potato masher, until slightly thickened, about 15 minutes. Season beans with salt.
Serves 4.

From: Adapted by Doug Irvine. From: Gourmet magazine, 2/99.
Posted By: Dave Sacerdote, davesas@ntplx.net
Post Date: Sat, 6 Mar 1999

OK Kiddies, now that we all have our priorities straight, this is what I did tonight..first, we had a big, old, stewin hen, that I did yesterday, took all the meat off, and continued cooking it down,with the bones, skin, etc(dunt esk)(about the etc)!!This gave me about 4 qts of a really great stock, of which I took one qt, and with other things, made a soup, that was spectacular(according to my Lady Wife!) Here tis...

Simmer the onion, ginger & garlic at LOW heat, in a pot with a heavy bottom(anybody out there with that problem after all the Christmas goodies????) Sprinkle the curry powder over this, and then add the yam or sweet potato chunks, and cook on low for about twenty minutes....pour in half of the chicken stock, and let simmer for another twenty...cut up the tofu into one inch squares, and add that to the mixture...add more stock, cook another ten minutes and taste, for salt, add some if needed, then add the chopped peppers, and simmer for another 15 minutes...throw in the rest of the stock, add water if necessary, so it wont be too thick, add the half cup of shells, or whatever macaroni takes your fancy, and let this cook until the macaroni is medium cooked, then add the chicken and the garam masala, check to correct the seasoning, and cook for about ten minutes longer. It will be thick, and really good soup, serve with hot rolls, Marie made Irish Soda bread! Fantastic!!! Add Calvin's chile powder if it aint hot enuf....I did!
Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 14 Jan 1999

I promised one of you ex Scots(YOU WILL NEVER BE EX) here is the recipe that my wife of long standing(near50) does, with a couple of modifications, that would turn her late Scottish Grandmother rolling in her grave...:

Simmer veggies in whatever fat you decide on(actually the bacon fat is best)add to the blended dry ingredients, including the seasonings, mix around well, and add the cold water to moisten, but not make wet...c'mon, if you guys have made haggis, then you know what I mean, stuff bird, if you have made too much, which we always do, wrap it in foil, and place in oven, after the bird is 2/3 done....this is a great stuffing to eat cold as well as hot from the turkey, or chicken, or spareribs rolled, or whatever! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 21 Nov 1998

Beat first seven ingredients in a medium saucepan, until smooth, then stir in the vinegar and water, then stir over medium heat, until thick. Do not let the eggs scramble, in other words, keep stirring, and keep the heat low, in necessary, or do this over boiling water, if not accustomed to making a good thick egg sauce. Before pouring into an 8 oz jar, add 2 tbls dry sherry and mix in, or do this when the mustard is fairly cool, before putting into a jar...you want to retain the alcohol in the sherry.
Once again, note that there is no salt, add your own if desired, but taste it first. This mustard is best about three weeks later, and will keep in the fridge almost indefinately....if it lasts! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Cut up sweet potato, peel and cook until tender in salted water. Drain and mash, and add butter, ginger and marinade, sugar, Calvin's and taste prior to adding the salt. If you do not have Calvin's, then use whatever chile powder you do have(not that stuff in the jar from the store)and mix this well, return the pot to the stove and re-heat, until hot and serve with whatever.....I served this with pure pork sausage cooked first then simmered in apple sauce, spiked with one finely minced hab! It passed the taste test of my better half! Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Wed, 01 Dec 1999

This curry paste may be frozen.

Put 1 cup water in a bowl and crumble the dried chilis into it, let soak for half an hour. Finely chop the ginger and the lemon grass, but with the lemon grass, cut across the lemon grass into very fine slices and only up to where the grass gets dry like straw. Pell the garlic and the onion and chop them coarsely. When the chilies have done soaking, put them and the water into a blender, and add the other ingredients...blend until smooth. This is your basic curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used up...notice that there is no salt in this curry paste, the shrimp paste makes up for it.....try this Alda, and let me know how you like it. Cheers, Doug

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 04 Jun 1998

Put all the chopped peppers, garlic, onion, and ginger into a good sized pot, that has been heated with the oil, and simmer for a few minuits, add the chicken stock and the coconut milk, and bring to just below the boil...do NOT let it boil, just simmer for about ten minuits then add the tofu, cut into about one inch cubes, add the fish soy (nam pla) and the sugar and taste...probably add more salt, and if you want it really hot add a little red chile paste...garnish with cilantro chopped into it just before serving...this is fast, hot, and tastes terrific..I put this recipe together from a couple of others in two different Thai books, one of them called for chicken thighs chopped into it, which could also be done..hope you enjoy it as much as we do...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 19 Jul 1998

Marinate the chicken after chopping it up into bite size in the wine and ginger(actually I use Green Ginger Wine, dunno how available it might be)everywhere, it is here in Canada. Put half of the coconut milk into a wok and add all the fire, including the jalapeno and simmer for at least five minutes...add the chicken and its marinade, cook for about two minuts, add all the asparagus and the mushrooms and cook gently for about five minutes. Add the rest of the coconut milk, cook for another five minutes...add a good shot of nam pla, the cornstarch and water mix and stir fry for another minute...stick this on a platter and add the basil leaves....Like wow man, even Hendrix and Chiles would like it!!! Cheers, from Doug in BC...PS I will TRY and do this once a week if anyone wants me to, bearing in mind that I am very busy at month end.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 19 Apr 1998

Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 25 Apr 1998

Press water from block of tofu, by wrapping in paper towel and weighting(Iuse a brick) for at least half an hour or longer, drier is better...cut into inch cubes and deep fry in about quarter cup of peanut oil, until slightly browned, remove as you do them and drain on paper towel. Set the tofu aside while you prepare the curry.

Take a skillet at least 10" and put on medium heat, add onion, garlic, ginger and the peppers to the one tbls of peanut oil...cover and cook on LOW heat until onion is soft...sprinkle with the curry powder and cook another five minutes, add fish sauce, and half of the can of coconut milk, simmer for another 5 - 10 minutes, add drained tofu and the rest of the coconut milk...taste for seasoning, add sugar, about 1 teaspoon or more to taste, and you may need to thicken the sauce if it is too thin...do this with a little cornstarch and water mix...I have been doing this one for so long I just a*d to the consistency that I want to have...a very nice curry, serve with chopped cilantro and sprinkle with more dessicated coconut. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine
Post Date: Mon, 27 Apr 1998

Combine stock, oyster sauce, cornstarch,sherry and soy sauce in a small bowl or measuring cup and set aside. Get a wok sizzle hot, add 2 tbls peanut oil and fry the tofu squares, a few at a time until they are browned, set aside and keep warm..chop peppers, celery, onion, the Chinese style on the diagonal, and add the halved mushrooms...clean and re-heat the wok to sizzle again, add one tbls peanut oil, then the garlic and the chile paste, stir fry for a minute and add all the veggies at once, keeping the heat high and stir frying, then add the stock mixture and cook until it thickens a little and add the reserved tofu, draining off the accumulated water, before adding to the wok. If not thick enough, add a little more cornstrch and water mix..salt may be added or more soy sauce...this is a low sodium, vegetarian dish! It is also very colourful(Cdn spelling!)Cheers,Sandy, from Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 22 Jul 1998

Take however many chicken livers, cut em in half, take an equal amount of bacon, cut in half to wrap around the chicken livers, cut water chestnuts in half, enuf to be in the middle of the liver, when it is wrapped in the bacon, take a pickled jalapeno, one slice and put all together...take pepper, chestnut, chicken liver and wrap in a half slice of bacon...skewer with toothpick...marinate in mixture of soy sauce, ginger chopped up, garlic chopped up and a little white wine, marinate for at least a couple of hours, then take those little beauties and place them on a greased(olive oil)pan, and do them in the oven for about 20 to 25 minutes at 350F(dunno what in C, Chuck) When they are done take them out and enjoy...they are terrific...This recipe was given to me by a customer to whom I had sold a Hammond Organ in Kelowna BC who had been a resident of Hawaii, he has since gone to the big Island in the Sky, but his recipe lives on!MUCH BETTER THAN TRIPE!! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 13 Apr 1998

About WOKS Go to an oriental market, get one of their steel ones, scrub it WELL! Put it into an extemely hot oven for at least a half hour, let it cool in the oven, season it with peanut oil, heat it again on the stove(get a wok ring with it, that fits on either gas or electric), wipe it out and re season it with peanut oil...it will then be usable and will not stick! The Chinese used to season them in a fire, and use sand to clean them, scrubbing with the sand...Dont use soap on this wok after seasoning...hot hot water and a brush, then dry it well, then re heat it. I have one that I have used for 20 yars, it is black, and works better that teflon! Have fun Alda, and whomever else does this, Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: