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

• * 1 lb Anaheim peppers (or any similar large, mildly hot pepper)
• * 1 lb meat.
• * 1 (unpacked) cup fresh oregano leaves
• * half a bulb of garlic
• * half an onion (sometimes)

Cut the meat into small pieces, perhaps one inch long, a half inch wide, and a quarter inch thick. Use a cuisinart's slicing blade to make pepper "rings", then pulse quickly with the metal blade to cut these up. Do the same with the onion, if you're using one. Put them aside, then mash the garlic thoroughly with the metal blade, add a couple tsps or so of olive oil, and mix thoroughly.

Put a pan on high heat and add the garlic/oil. Just before the garlic starts to brown, add the meat. Turn steadily, 'till thoroughly brown, then add the peppers and onion. Keep turning, 'till the onions seem ready. Slowly add water to taste -- maybe a couple of cups, if you're going to serve this over rice. Mash the oregano with the metal blade, and stir it in. Add a little cumin and cardamon, to taste (perhaps a half tablespoon each). Simmer fora half an hour.

Served over bhasmati rice, makes a meal and half for a glutton like me; might serve as many as four more dainty eaters, with chips or bread or in burritos or whatever.

In fresh corn season, I like to slice the kernels off an ear or two, and add them at the last minute.

From:Jon Shemitz jon@armory.com

Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chiles, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chile, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chiles, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tbsp cornstarch mixed with water prior to serving to thicken as desired. The quality of green chile is directly proportional to the quality of the chiles used. You can't make good green chile with inferior chiles, especially canned. Use these only if you're desperate.

Preferably use fresh roasted, peeled, and seeded New Mexican green chiles. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chiles may be substituted, in that order of desirability. Dried chiles are the next best thing to fresh. Frozen new mexican chiles under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chiles are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried. Dried green chiles, and a large assortment of other dried chiles, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call 1-800-748-2861 for a catalog. In September and October they will ship fresh green chile.

From:Garry Howard Cambridge, MA
Posted By:Garry Howard

Heat tortillsa and keep soft. (Nuke or steam) Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink and done, drain cool and peel. Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T chipoltes, and set aside at room temp. Just before serving, toss remaining shrimp with rest of chipolte puree, and heat in skillet.
Put three tortillas on plate, add 8 shrimp, top with butter. Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each plate with avocado slices.

From: Mark Miller--COYOTE CAFE COOKBOOK
Posted By:
Post Date:

(a pickled vegetable mixture; Mexican / Southwestern)

Place the vegetables and vinaigrette and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days.
Makes 10 cups.

Origin:???
Posted By: ???
Post Date:

Place above ingredients into an iron skillet or dutch oven, gently cook until onion is transparent and pork has cooked through. Drain off fat, if any. To a dutch oven or large stockpot add:

Heat through and simmer until flavors have blended. With limes, be careful how much salt you use- maybe add at the end of cooking. Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people- at least a platoon!

From: Steven L. thomas
Posted By: Steven L. thomas
Post Date: Thu, 2 Apr 1998

• 2 dozen corn husks
• 4 cups dried masa
• 1 teaspoon salt
• 2 1/2 cups chicken broth
• 1/2 cup vegetable shortening

In a large pot, cover the chicken with water, bring to a boil, reduce the heat and simmer until the chicken is tender. Allow the chicken to cool, and when it can be handled, take the chicken out of the broth. Remove the bones and, using two forks, shred the chicken. Saute the chiles and onions in the oil until they are softened.

Add the tomatillos and simmer for 15 minutes. Add the chicken and simmer for an additional 5 minutes. Save the cilantro and sour cream for later in the process. Soak the corn husks in water to soften. Mix together the masa and salt. Slowly add the chicken broth until the mixture holds together. Whip or beat the shortening until fluffy. Add the masa and continue to beat until fluffy. Drop a teaspoonful of the dough into a glass of cold water and if it floats, it is ready. If it sinks, continue to beat and test until it floats.

To assemble: Select corn husks that measure about 5-by-8 inches. If you don't have husks that wide, overlap two of them and use a little of the masa to "glue" them together. Place 2 tablespoons of the masa in the center and spread the dough thinly and evenly into a 2-by-3 inch rectangle. Place the some of the chicken and sauce down the center of the masa and top with a teaspoon of sour cream and a little of the cilantro. Fold the husk around the masa and filling, being careful not to squeeze. Take two strips of the corn husks and firmly tie each end of the tamale. Place on a rack in the bottom of a steamer or large pot. Make sure that the rack is high enough to keep the tamales above the water, and also high enough to allow a good quantity of water. Place the tamales on the rack, folded side down, or if the pot is large enough, stand them up. Do not pack tightly. Cover the tamales with a towel to absorb the moisture. Bring the water to a boil, reduce to a gentle boil, and steam for 2 1/2 hours or until done. To test for doneness, open one end of the husk and if the masa pulls away from the wrapper, it is done.

Yield: 24
Heat Scale: Mild

From: ???
Posted by: ???

In this dish the prawn can be served warm, right off the grill or at room temp as part of a summer buffet, You can either peel the prawns, as suggested, or grill them with the shell on which makes them harder to handle at the table but adds a lot of flavor. To grill shell on, simply take a pair of scissors and snip the shell along the back so that you can remove the sand vein.

Peel and devein the prawn, leaving the tail segment and its shell intact. Whisk the remaining ingredients together and marinate the prawns for up to 2 hrs in the refrigerator. (The prawns will toughen if they marinate too long; be careful not over marinate). Skewer, if desired, to facilitate grilling.

Grill or broil the prawns quickly approximately 1 to 2 mins per side, until they begin to turn pink. Be careful not to overcook, prawns should remain slightly transparent in the middle. Divide the salsa among the plates and place the prawns on top. Garnish with cilantro sprigs and avocado slices.

MELON-PINEAPPLE SALSA

Gently combine the melon, pineapple, serrano, and onion in a bowl. In a separate bowl, whisk together the olive oil, garlic vinegar lemon juice and honey. Season with taste with salt and pepper. Just before serving, combine the oil mixture with the fruit and gently toss with the cilantro.

Recommended wine:The melon pineapple salsa is particularly embellished by the tropical fruit flavors of Gewurztraminer, Riesling or Chenin Blanc

Note:For additional flavor, lightly oil and grill slices of pineapple, about 2 mins on each side, before cutting them up
Serves 4 as an appetizer or lunch

From: "From the Earth to the Table", John Ash, EP Dutton © 1996
Posted By:
Post Date: 2/4/98

Blend to a paste:

• One half cup chopped Jalapeno's
• One half cup chopped Cerrano's
• One half cup chopped Garlic
• 2 tablespoons Rice Wine Vinegar
• Salt to Taste Very important!

Unless you want to blow the top of your head off, remove the seeds from the peppers!

Great for Sandwiches and Burgers, Mix with Mayo or a dip. Really adds life to Soups, Stews and Pasta dishes.

Origin: http://www.instantweb.com/c/chilepeppers/chilerec.htm
Posted By: ???

Mix the Red Chile Pesto and the cold pasta in a medium bowl. Serve the salad on top of the lettuce leaf, garnish w/ the pepper and olives.
Red Chile Pesto

Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.
Serves about 4

From: Mike Bowers....Chile-Head Mailing List
Posted By:Mike Bowers
Post Date:

This paste, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.

• 4 dried ancho chili peppers, stems, veins, and seeds removed
• 2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds removed
• 2 canned chipotle chile peppers (or reconstituted dried chipotles)
• l/2 cup chopped onion
• 4 garlic cloves
• 2 teaspoons ground cumin
• 2 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon kosher salt

Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water. Combine the chilies. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

Yield: 2 to 3 cups

Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight)
NOTE: I often leave the seeds in the chiles.

Origin: Created by Chef Jon Jividen,
Posted By: ???

First you make a roux. (I love saying that.) Medium brown.

Sautee onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft. Add stock, potatoes, spices and simmer for 20 minutes. Add lima beans, corn and milk. Return to low simmer for10 minutes. Whisk in roux.
serves 8

Origin: "Lean Bean Cuisine" by Jay Solomon
Posted By: Kit Anderson
Post Date: Fri, 26 Sep 1997

TAMALES

Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.
Serves 8 as a main course.

From: Gourmet, March 1999
Posted By:  
Post Date:  

Preheat the oven to 375F. Place the red bell peppers in a dry baking pan, skin side up. Place the onion, garlic, and tomatoes in another dry baking pan. Sprinkle the vegetables with the olive oil. Place the pan with the peppers on a shelf near the top of the oven. Place the other pan in the middle of the oven. Roast the vegetables until the onion and tomatoes are golden and soft and the skins of the peppers begin to blister and blacken, 15 to 25 minutes. The tomatoes, garlic, and onion may be done before the peppers. Remove the pans to wire racks. Immediately transfer the roasted bell peppers to a small glass or stainless steel bowl, cover with a tight-fitting lid or plastic wrap, and allow to steam for 10 minutes. This will loosen the skins and make peeling them very easy. Peel the bell peppers and place them in a blender container. Add the roasted tomatoes, garlic, and onion. Add all the spices, the 1 tablespoon olive oil, and the vinegar, if desired. Blend until smooth. You may need to add a small amount of water or stock to thin the sauce. Transfer the sauce to a medium saucepan and heat gently. Cover and keep warm. Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander. If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the grated cheese, and serve immediately.

Serves 4

From: COOKING AT THE NATURAL CAFE IN SANTA FE by Lynn Walters, © 1992, used with permission of The Crossing Press.
Posted By:CompuCook website
Post Date:

Cook pasta according to package directions until al dente.

Meanwhile, prepare pesto by combining avocados, garlic, lemon juice, cilantro, and Chile Powder in food processor. Process until smooth, about 1 minute.

Drain pasta and transfer to a large serving bowl. Pour pesto over pasta; toss well. Sprinkle with Parmesan before serving.
Makes 8 servings.

From: Vegetarian Times (July 94) with modification Via: Chile Head Mailing List
Posted By: Imildur@aol.com
Post Date: Wed, 25 Nov 1998

Preheat the oven to 375F. Place the red bell peppers in a dry baking pan, skin side up. Place the onion, garlic, and tomatoes in another dry baking pan. Sprinkle the vegetables with the olive oil. Place the pan with the peppers on a shelf near the top of the oven. Place the other pan in the middle of the oven. Roast the vegetables until the onion and tomatoes are golden and soft and the skins of the peppers begin to blister and blacken, 15 to 25 minutes. The tomatoes, garlic, and onion may be done before the peppers. Remove the pans to wire racks. Immediately transfer the roasted bell peppers to a small glass or stainless steel bowl, cover with a tight-fitting lid or plastic wrap, and allow to steam for 10 minutes. This will loosen the skins and make peeling them very easy. Peel the bell peppers and place them in a blender container. Add the roasted tomatoes, garlic, and onion. Add all the spices, the 1 tablespoon olive oil, and the vinegar, if desired. Blend until smooth. You may need to add a small amount of water or stock to thin the sauce. Transfer the sauce to a medium saucepan and heat gently. Cover and keep warm. Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander. If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the grated cheese, and serve immediately.

Serves 4

From: COOKING AT THE NATURAL CAFE IN SANTA FE by Lynn Walters, © 1992, used with permission of The Crossing Press.
Posted By:CompuCook website
Post Date:

One 12-inch commercial pizza crust, ready to bake

• 1 1/2 cups lightly packed cilantro leaves
• 1/2 cup lightly packed parsley leaves
• 2 cloves garlic
• 1 jalapeno chile, halved, seeded
• 1 scallion, cut in pieces
• 1 tablespoon lemon juice
• 1/2 cup olive oil
• salt and freshly ground pepper to taste

• 2 anaheim or other mild green chiles, roasted, peeled, seeded, cut into 1/2-inch strips
• 5 tomatillos (or substitute green tomatoes), husked, rinsed, sliced
• 4 small plum tomatoes, sliced and drained on paper towels
• 1 small red onion, thinly sliced
• salt and freshly ground pepper
• 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried
• 2 cups grated jack cheese

Combine all sauce ingredients except salt and pepper in a food processor or blender. Puree until smooth. Add salt and pepper to taste. Preheat oven to 450 F. Place pizza crust on a large baking sheet. Brush the shell with the sauce. Arrange strips of chiles, radiating out from the center. Arrange slices of tomatillos, tomatoes, and red onions in between. Sprinkle with salt and pepper and oregano. Top with grated cheese and bake for 5 to 10 minutes, until edges are crisp, and serve hot.

Serves 2 to 4.

Origin: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff
Posted By: ???

Ingredients:

1. Place the black beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1hour.

2. Meanwhile, roast the poblanos, cubanelles, bell peppers and haban~ero under the broiler or over a gas flame (see notes), turning frequently, until blackened all over. Transfer them to a paper bag and let steam for 10 minutes. Peel the chiles and peppers under running water and remove the cores, seeds and ribs. Drain and pat dry. Place them all in a food processor or blender with the spinach, tomatillos and scallions and puree until smooth (see notes).

3. Drain the black beans and return them to the saucepan. Add the ham hock, bay leaves and 6 more cups of water. Bring to a boil over moderately high heat. Cover and simmer over low heat until the beans are tender, about 1.5 hours. Drain the beans, reserving 1 cup of the liquid; discard the bay leaves. Remove the meat from the ham hock, cut it into 3/4 inch pieces and set aside (see notes).

4. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season the pork cubes with salt and black pepper. Add some of the meat to the casserole in a single layer and cook over high heat until well browned all over, about 5 minutes. Transfer the cooked pork to a plate and brown the remaining meat in batches.

5. Heat the remaining 1 tablespoon oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.

6. Return the browned pork to the casserole with the chile and spinach puree, sugar, cumin and 1 teaspoon salt. Bring to a boil over moderately high heat. Lower the heat and simmer gently until the meat is very tender, about 2 hours. Stir in the black beans and cubed ham with the reserved cooking liquid. (The chili can be prepared up to 3 days ahead; cover and refrigerate. Rewarm slowly over moderate heat.)

7. Season the chili with the corainder and salt. Spoon the chili into bowls and serve with tortilla chips and sour cream.
****** Notes from Tony and Gloria:

1. Allow a full day to make this recipe; it's a lot of work.However, note that the beans don't have to be soaked overnight so you can start and finish the entire job in oneday. This chili is unique in my experience, but quite delicious and worth the effort.
2. As it stands, this is not a very hot recipe. Chile-heads should adjust the quantity of haban~ero to suit individual taste. We used three ripe Fresno chiles instead of the haban~ero; it was tangy, but not very hot.
3. Ah, the elusive cubanelle. We used "biscene" peppers obtained at a local farmers market. Others have convinced me these are the same as "Biscayne" peppers and closely related to cubanelles. The cubanelle is shaped roughly like an Anaheim, a long, skinny pepper. Its color ranges from yellow-green to orange. Biscayne peppers tend more toward red than orange and are stubbier. Several chile-heads informed me that cubanelles are available in Italian markets (Andronico’s in the San Francisco area was specifically mentioned), and that seed catalogs often carry the seeds.
4. If you have the time, roasting the chiles over a charcoal or other wood-based fire adds a nice smoky flavor. You might also want to spray the chiles with spray-on olive oil before roasting, as it makes the skin come off easier.
5. I can't imagine a blender handling this volume of the chile-spinach mixture. I used a large Cuisinart and had to add more spinach several times to fit an entire pound into the bowl.
6. Be sure to throw away the fat from the ham hock.

From: "Food & Wine," March, 1994, pp. 72-74
Posted By:Tony Lima
Post Date: Mon, 10 Nov 1997

Put the pork chops into a shallow baking dish. Prepare the apple cider marinade: In a medium-size bowl, whisk together all marinade ingredients. Pour over the pork chops, cover with plastic warp, and marinate in the refrigerator for at least 4 or up to 24 hours, turning the chops occasionally. Preheat the grill to medium-hot. Place a vegetable grill rack on top and brush with oil. Prepare the red onion salsa: Brush the onion slices and garlic cloves with the oil. Grill the onion and garlic for about 6 minutes, or until lightly browned and softened. Remove from the grill and set aside until cool. Coarsely chop the onions and garlic and put into a medium-size bowl. Add the remaining salsa ingredients and mix well. Set aside. Grill the chops for 5 to 7 minutes on each side, or until just cooked through. Remove to a platter and serve accompanied by the salsa.

Serves 4 to 6

From: SOUTHWESTERN GRILLING by Jane Stacey, © 1997, used with permission of Bantam Books.
Posted By:CompuCook website
Post Date: 12/04/97

Posole is a feasts day favorite among the Pueblo Indians who live in the Rio Grande Vaslley. Its special flavor and character, however, have made it a year-around favorite of all New Mexicans.

Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3 1/2 hours).

When the posole is almost done, lightly brown onions and garlic in in a skillet in 2 Tablespoons of cooking oil; drain on paper towels. Add another 2 Tablespoons of cooking oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.

Add onion, garlic, pork and all remaining ingredients to the posole. Mix well and simmer covered for 3 more hours. Taste for salt and adjust as needed.

Serve in large soup plates and pass a rich red chile sauce for topping, if desired. Serve with warm tortillas.
Yield: 8-10 servings

NOTE: There are a lot of variations on this theme. One which we like a lot involves adding red chile sauce (the kind you make with just pureed red chiles and NO tomatos) to the mixture during the last couple of hours of cooking and adjusting the amount of jalapeños accordingly. This, of course, makes a red posole rather than the posole verde of the recipe above.

NOTE #2: We like to make it with dried chicos (hominy) which are much more satisfactory when cooked than canned hominy which tends to be soggy. (Chicos are large corn kernels, about the size of chick peas.)
When we are luck enough to get to Santa Fe, we general make a stop at the Wild Oats coop supermarket and buy many pounds of posole corn from their bulk bins. (It keeps very well stored in large air-tight jars in our pantry.)

From: Simply Simpatico, A Taste of New Mexico from the Junior League of Albuquerque (1981)
Posted By:The Old Bear
Post Date: Thu, 23 Oct 1997

Melt 4 Tbl. of the butter in a medium saucepan over moderate-to-high heat. Add the potatoes and sauté them for about 5 minutes; then add the onions, bell pepper and chile pequin and sauté about 2 minutes more. Add the tomatoes and the chicken stock. Bring the liquid to a boil, then reduce the heat and simmer, uncovered, until the vegetables are tender, about 25 minutes. Transfer the contents of the pan to a processor and purée them. Return the purée to the saucepan and add the half-and-half, salt, pepper, and the remaining butter. Stir the soup over moderate heat, just until the butter melts and the soup is hot. Sieve the soup and serve it in heated bowls, garnished with sprigs of fresh dill.
Serves 6

From: MODERN SOUTHWEST CUISINE by John Rivera Sedlar, © 1986, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: 2/2/98

In a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don't worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.
In a large bowl, combine the olive oil, garlic, and cumin and mix well. Add the bread cubes and toss well to coat. Put the seasoned cubes on an ungreased baking sheet and bake in a 350 degree F. oven until crisp on the outside but still chewy inside, about 10 minutes.
In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Sprinkle with cheese and croutons, and serve. Serves 6.
Each serving contains 603 calories, 9g protein, 49 fat, 36g carb, 697mg sodium, 32mg cholesterol.

From: "Lettuce In Your Kitchen"by Chris Schlesinger and John Willoughby
Posted By: DeseretNews.com
Post Date: Tuesday, June 08, 1999

With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Sezson to taste and pour over the warm potatoes.

NOTES : Notes from the book: This summer salad became a Mesa Grill phenomenon after I prepared it on television. Guests request it all the time. It's one of the classics, an American favorite with a southwestern twist.

Risa's notes: As always, make it hotter if you wish. 1/2 jalapeno is pretty lame so add serranos or whatever is your favorite pepper. I always use a whole pepper or 1 serrano since hubby is not a C-H and can't take it too hot.

From: Bold American Food by Bobby Flay
Posted By: RST G, synapse7@home.com. Via: Chile Head Mailing List
Post Date: Wed, 21 Apr 1999

• 8 chiles guajillos, dried
• 8 chiles anchos, dried
• 6 chiles pasillas, dried
• 1 tsp. cumin
• 1/2 tsp oregano, dried
• 1/2 tsp thyme, dried
• 6 cloves, whole
• 2 bay leaves
• 4 garlic cloves, peeled
• 2 Tbs. vinegar, white
• 4 lamb shanks
• 12 oz. beer (1 bottle)

Wash the chiles and remove the stems, veins and seeds. Cover with boiling water and soak for 1 hour. Drain, reserving water.

Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight.

Place each shank, bone side up, on a piece of parchment paper. Fold up the sides into a loose package and tie around the bone with kitchen string.

Bring beer and 2 cups water to a boil in a large steamer over medium heat. Place shanks on rack above liquid. Cover and steam, add water as needed, until meat falls from bone (open one to check), about 2 hours. To serve, present shanks in their packages and unfold at the table.

Origin: Saveur magazine, Jan96?
Posted By: Brent Thompson
Post Date: Mon, 29 Sep 1997 14:55:11

Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min, stirring, till soft and black all over. Roast garlic till soft, peel. Saute inion in 1 T oil till soft.
Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl smooth. Add water if necessary. Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it's too hot.
Serve warm, room temp or cold with chips or see recipe for Beef or Chicken with Tomatillo Sauce

VARIATION:
Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min, till soft. Seed peppers (or not for more heat), remove stems, and proceed, using both peppers and their soaking water.

From:   JRB
Posted By:  
Post Date:  

In a large saucepan, bring the water to a boil over moderate-to-high heat. Add the beans, bacon, garlic, onion, bay leaf and chile pequin. Reduce the heat to a simmer, cover the pan and cook until the beans are tender, about 3 1/2 hours, adding a little more water if necessary to keep the beans covered. Remove the bacon and bay leaf from the pan. Pour the contents of the pan into a processor and purée them. Return the purée to the pan over moderate heat, stir in the half-and-half, salt and pepper, and cook just until the soup is heated through, about 5 minutes. Sieve the soup and serve it immediately in heated bowls, garnished with fresh chives.
Serves 6

From: MODERN SOUTHWEST CUISINE by John Rivera Sedlar, © 1986, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date:

Dry the meat and dredge in the flour. Brown the lamb, onion and garlic in the oil. Add the chile, juniper berries and oregano. Add the water and simmer for 1 1/2 hours or until the meat is tender. Add the hominy and simmer 15 minutes. This is good with cheese and minced Italian parsley sprinkled over the top.

From: Mary Filmore. Via Rec.food.recipes
Posted By: Mary Filmore
Post Date: 19 Apr 1998