Cut a slit in the eggplant and roast it in a 400 degree oven for about 30 minutes or until soft. (If camping you can grill it) Run under cold water and peel off skin.
Mash up the eggplant and add tahini, garlic, lemon juice and salt.
Spread on a plate or a shallow dish, sprinkle with red pepper and whatever other garnish you like. Pour 2 -3 Tbsp of olive oil on top to cover thinly.
Serve cold or at room temp (best) with triangles of pita bread or cubes of frensh sourdough for dipping.

NOTE: You can bake and add an onion for variation and/or add a peeled, finely chopped tomato. I have also used yoghurt mixed in instead of olive oil on top (althouhg this sort of makes the stuff look like someone ate it already - but it tastes good!)
This is simple enought to prepare while camping or for an outdoor buffet where refrigeration may be a problem. It is best eaten immediately after being prepared.

From: Lorraine Heidecker
Posted By:Lorraine Heidecker
Post Date: Fri, 25 Jul 1997

• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 1 large clove garlic, minced
• 1/2 jalapeno chile, seeded, finely chopped
• 2 teaspoons fresh ginger, finely chopped
• 1 medium onion, coarsely chopped
• 4 cups small broccoli flowerets
• 1 cup coarsely chopped fresh tomatoes
• 1/4 cup chicken stock
• salt and freshly ground pepper Garnish:
• 1/4 cup chopped fresh cilantro

Heat a large skillet or saucepan. Add mustard seed and cumin, stirring until fragrant. Add oil. Stir in garlic, chile, ginger and onion, lower heat and sauté onion mixture slowly, stirring frequently, for 8 to 10 minutes until onion is softened and mixtur e is golden. Add broccoli, tomatoes and chicken stock, cover and cook just until broccoli is tender crisp. Add salt and pepper to taste.

Serves 4.

Origin: (1996 Shepherd's Seeds Catalog)
Posted By: ???
Post Date:

This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods.

Saute the squash and onion in the butter until the squash is tender. Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.

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

Carefully cut the poblanos (and stems) in half lengthwise and set aside.

Heat the peanut oil in a large skillet and carefully place the plantain slices into the hot oil. Saute over medium-high heat until very dark golden, about 2 to 3 minutes per side. Turn them over and saute until brown. Remove the plantains from the skillet and drain on paper towels.

Heat the oven to 350 degree. Place the plantains in a bowl and mash with a fork. Mix in the butter, salt and pepper. Carefully pack the mashed plantains into the poblano chile halves with a spoon. Transfer the chiles onto a baking sheet and place in the oven for about 10 minutes or until they are heated through. These rellenos may be made ahead and stored in the refrigerator under plastic wrap. Allow additional time for rewarming them.

From: "Today's Paper"
Posted By: Chateau Stripmine, chateaustripmin@mcn.net
Post Date: Wed, 19 Nov 1997

Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt untilthick and creamy. Fold the yolks into the whites.

Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

No collection of New Mexican recipes could be complete without including one for stuffed green chiles. In late summer when the fresh crop of chile comes in, nothing tastes better. We stuff them with cheese, meat mixtures, or combinations of meats, dried fruits and nuts. We not only serve them whole, but also chopped and formed into balls or made into casseroles. Big Jims are the preferred chile for this recipe.

Serves: 4

Origin: (Bhopal, 1970)
Posted By: ???
Post Date: ???

In a deep, heavy sauce pan heat olive oil to approx 375 degrees. Drop in potato chunks and cook until tender.. about 4 minutes. Remove potatoes and pat dry with paper towels. Next heat 2 or so tablespoons of olive oil in a frying pan over medium-low heat, add garlic and serrano chiles, cook until soft. Next add the red chile flakes and stir.. then remove from heat. Add the cilantro and sherry to mixture then pour over the Potatoes and serve.

From: Chipotle Coyote
Posted By:Chipotle Coyote
Post Date: Mon, 29 Dec 1997

Preheat oven to 350 F.
Cut tomatoes in half and scoop out guts, saving the juice/guts. Strain seeds out and save the liquid. Place the bell pepper, onion, garlic, chiles, wine, dried herbs/spices and wee bit of salt + pepper in liquid. Stir to ensure well mixed. Put tomatoes cut side down in a baking dish and pour reserved liquid/veggies/etc. over them. Dot tomatoes with butter. I find it's easiest to do this if you cut the butter into thin little "pats" and let them warm where they can be "molded" on the top of the 'maters.

Bake in oven @ 350 F for approx. 15 minutes until soft and heated through.

Strain the juices out of the pan and into a saucepan. Add more salt if needed. Bring juices to a boil, reducing by approximately 1/4. Stir in cream and bring to a boil, removing from heat @ point of boil. Spoon sauce over tomatoes and eat 'em up. Garnish with fresh basil if desired.
'Tis the season for homegrowns, ya know. Can use fresh basil, thyme, etc. of course.

From: Variation of a recipe from _New Orleans-Style Cooking_ (Kate Cranshaw; copyright 1994, CLB Publishing. ISBN: 1-56138-446-1)
Posted By:Rael64
Post Date: Wed, 5 Jun 1996

Mix together:

Stuff spice/besan mix into green chiles (seeds and membranes removed, per taste preference, but also to make some room there). Fry chiles in ghii. Add black mustard seeds (they should pop a bit). Add yoghurt and cook slowly until done.

Origin:
Posted By:
Post Date:

*BACK TO TOP OF PAGE*

Grind together:

Fry spice mixture in ghii. Stuff this into green chiles (seeds and membranes removed, per taste preference, but also to make some room there). Fry chiles in ghii. Squeeze lime juice on top when served.

Origin: (Bhopal, 1970)
Posted By: ???
Post Date:

Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender.

Heat the oil in a deep pot. Add onions and garlic & saute' until golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and cook over low heat, covered for 15 minutes.

Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 or 3 minutes, till pliable but not mushy. * Remove carefully to a plate. Preheat oven to 350*F.

Lightly oil a large shallow casserole dish and layer as follows: A thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat. Bake for 35 - 40 minutes until cheese shows some brown spots.
NOTES : * I broke the matzo into 3 strips each and put the pieces in a shallow dish. I soaked them with warm tap water for a moment or so and then I drained them. They were soft but they didn't break apart.

From: : Vegetarian Celebrations by Nava Atlas
Posted By: RST G, synapse7@home.com
Post Date: Fri, 09 Apr 1999

(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:

Blanch eggplant in boiling salted water for 1 minute and drain. Do the same with zucchini. Mash the canned tomatoes by hand, juice and all. Set aside.

In a large saucepan heat the oils and saute the chopped onion for 2 minutes, stirring constantly. Add the parboiled chiles and stir-fry not more than 1 minute. Add the tomatoes and salt, pepper and oregano. Stir in the mushroom slices and continue cooking until mushrooms are limp. Stir in the eggplant and zucchini, correct seasoning, and remove from heat. Fold in mashed garlic. Cover tightly. Set stand 10 minutes before serving. Good cold also. Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Thu, 24 Jul 1997

Sauce:

Blenderize all sauce ingredients, except stock, until smooth. Heat 1 Tbs. oil, then fry sauce 5 minutes, stirring constantly. Add stock and cook one more minute. Set aside.

Heat vegetable oil for deep frying and fry tortilla pieces, about a fourth at a time, until they begin to stiffen, but are not browned; drain well.

Return sauce to heat and bring to a boil; stir in the tortilla pieces and cook over medium heat, scraping up bottom of pan almost constantly, until most of the liquid has been absorbed and tortillas are _just_ beginning to soften -- about 5-8 minutes. The tortilla pieces should still be chewy. Quickly mix in the chicken meat.

Serve immediately, garnished with cheese, hard-boiled eggs, finely chopped onion, and cilantro.

Origin: The Tortilla Book, Diana Kennedy, 1991)
Posted By: Brent
Post Date:

Preheat the grill. Pull down the corn husks, but don't remove them. Extract the silk and rewrap the husks around the corn. Soak the ears in cold water for 30 minutes.
In a blender or food processor, combine the remaining ingredients. Pulse intermittently to make a paste.
Remove the corn from the water, pull back the husks and drain thoroughly. Spread the paste over the kernels. Rewrap the husks, then arrange the corn on the hot grill. Cook, turning often, for about 15 minutes, or until the husks are lightly charred. Serve in the husks.

Optional serving style: After removing corn from water, drain, rewrap in husks and grill. When done, remove from grill, cut corn into 1 inch rings and toss with the chile paste. Serve in a bowl.
Yield: 6 servings

From: TOO HOT TAMALES SHOW #TH6318
Posted By: muddy@ibm.net
Post Date: Tue, 17 Feb 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

PROCEDURE:
Combine all of the ingredients in a medium bowl and blend well. Select the vegetables you wish to marinate. Prep into appropriate sized pieces for grilling. Add the vegetables to the marinade. Cover, and marinate for one hour. Remove the vegetables from the marinade, and finish on the grill.
Makes 1 cup.

From:
Posted By:
Post Date:

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

I cooked the above and served with fried golden brown chicken breasts.. YUM Serves 2.

From: Chet Bacon
Posted By: Chet Bacon, hcbacon@connix.com
Post Date: Mon, 16 Nov 1998

1. In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min.
2. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 min.
3. Add Cilantro, mint, lime juice, and salt to taste.

From: Sunset Mag. April 98
Posted By:
Post Date:

First the marinade...

Mix all thoroughly, and let stand, refrigerated, overnight.

An hour before grilling, brush the shrooms with the marinade (mix vigorously as the oil will have separated), saving enough to brush on while grilling. After the grill is fired up, toss the shrooms on, gill side down and baste the tops with some more marinade. Be careful to be somewhat frugal while basting the caps, as the oil in the marinade can flare up.

After about 5 minutes, flip them over. You can be more generous when basing the undersides, as the gills seem to soak up more marinade. When you begin to see the marinade in the gills and stem start to buble, flip again and baste again. Let cook another minute or 2 and remove to a serving dish.

The marinade can be doctored to any level of heat, just taste it until it seems right. You can substitute other sauces and seasonings, but remember that most traditional Jerk seasonings contain spices such as cinnamon, clove and allspice with hot chiles to give it a distinct "sweet/spicy/hot" flavor. Either seek out other jerk seasonings or hot sauces, or add these spices to what ingredients you can find.

Cooking is easy and fast, and marinated portabellas are very forgiving whether under or overcooked. If the caps or edges become singed, just baste with more marinade. The shroom will soak it up and give a meaty, distinctly "grilled" flavor. Just don't burn them to a crisp!

Origin: Mark Stevens
Posted By: Mark Stevens
Post Date: Mon, 29 Sep 1997

Toss the jicama in a colander with the lemon juice and let sit for 15 minutes. Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time. Spread on a doubled layer of paper towels and blot with more paper towels. In a large bowl, toss the jicama with the onion, egg, flour, salt, and chili. Toss well to be sure the chile is evenly distributed in the mixture. Grate the potato into the bowl on the largest hole of the grater and toss again.

In a large cast-iron skillet, heat I tablespoon of the oil over medium-high heat until very hot. Form the mixture into 2 1/2-inch patties and saute them in batches, turning with a metal spatula when brown on one side, until crisp and brown. Add more oil to the skillet as necessary and keep the pancakes warm on a paper towel-lined baking sheet in a warm oven while you finish cooking the rest. Serve warm.
Yield: 6 to 8 servings

Note: remove the outer brown layer of skin from the jicama. Shred on the largest hole of a grater.

From: TOO HOT TAMALES SHOW #TH6240
Posted By: muddy@ibm.net
Post Date: Tue, 17 Feb 1998

Arrange the jicama on a platter and douse with the lime juice. Sprinkle with chile powder and salt and serve. Advance Preparation: The jicama can be tossed with the lime juice, chile powder, and salt in a bowl and refrigerated for several hours before arranging on a platter. Cover with plastic so the jicama doesn't dry out. Sliced jicama can also be held in a bowl of water in the refrigerator for a couple of days.
Per Portion: Calories 12, Fat .05g, Saturated 0, Cholesterol 0, Protein 0, Carbohydrate 3g, Fiber 0, Sodium 2mg.
Serves 12

From: MEXICAN LIGHT by Martha Rose Shulman, © 1996, used with permission of Bantam Books.
Posted By:the CompuCook website at
Post Date: 2/2/98

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

Wash the eggplants and slice in half horizontally. Using a sharp knife, cut around the inside of each eggplant, leaving about 1/4-inch "wall." Carefully scoop out the inside with a teaspoon. Reserve. Heat the olive oil in a large skillet and saute the eggplant, the onion, and the garlic for 3 minutes, taking care not to burn the garlic. Then add the remaining ingredients and stir. Fill the eggplant halves with the mixture, mounding the tops. Arrange the halves in a baking dish. They should be close together so that they don't topple over. Bake at 350 degrees for 40 minutes, or until the mixture is very hot and the sides of the eggplant are cooked. Sprinkle with grated Parmesan cheese if desired.
Each serving provides: Calories, 491; Protein, 8 g; Carbohydrates, 58 g; Fat, 28 g; Sodium, 711 mg; Cholesterol, 0 mg; Dietary Fiber, 15 g.
Serves 2 - Heat Scale: Mild

From: HOT & SPICY & MEATLESS by Dave DeWitt, Mary Jane Wilan and Melissa T. Stock, © 1994, used with permission of Prima Publishing.
Posted By:CompuCook website
Post Date: 2/2/98

Cut potatoes in half lengthwise and then into long strips 1/2 inch thick. Place into a good sized bowl and add everything except the tomatoes and onions. Toss to coat well ( I use my hands), then add the onions and toss again. Lay out the potatoes on a greased baking sheet. I stand some of them on edge so that they will all fit. Season the tomatoes by adding them to the bowl. Spoon the mixture over the potatoes and cook in a 400 oven for 30 min.

From: Robert Lusk
Posted By: Robert Lusk, RobLusk@pepperfool.com
Post Date: 4/20/99

This popular dish from the mountain town of Huancayo is often served as an entree at social events and parties. These potatoes are traditionally garnished with hard-cooked egg halves, olives and sliced onion rings, but anything goes. Here we have garnished with egg whites, parsley and sliced chiles.

Boil the potatoes until done, drain and keep warm. If the potatoes are large they may be cut in half.
Put the egg yolks, chile lemon juice, and turmeric in a blender or food processor and puree unfil smooth.
Heat the oil in a skillet, add the cheese sauce, and simmer until the sauce is hot and thickened. The sauce should be thick but pourable. Add more milk to thin, if necessary.

To assemble: Arrange the lettuce on a platter and place the potatoes on top. Pour the sauce over the potatoes and garnish with the egg whites, parsley, chile strips and olives.

Serves: 4 to 6
Heat Scale: Mild

Origin: Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
Posted By: ???
Post Date:???

Put the potatoes in a pan, cover with cold water, add a few teaspoons of salt and boil until tender, just like ordinary potatoes.

Meanwhile, heat up the butter in a small pan and, when melted, add the remaining ingredients. Cook over a moderate heat until the garlic begins to colour, stirring from time to time, then take off the heat.

Drain and mash the potatoes, then stir in the chilli mixture. Taste for seasoning and serve.

From: Kit Anderson
Posted By: Paul Richards, paular@zoo.co.uk
Post Date: Tue, 9 Mar 1999

1. Cut potatoes in half lengthwise then cut crosswise into thick slices.
2. Heat oil in large skillet, preferably nonstick, over medium heat. Add cumin seeds & tumeric and saute 10 seconds. Add potatoes and salt. Cover and cook over low heat until potatoes are half done, 15 to 20 min. Add bell pepper, cover and cook until pepper is tender, about 10 min. Add coriander and chile powder and cook, uncovered, gently turning occasionally, until potatoes are litghtly browned, 3-5 min.

From: LA Times Food Section 4/16/98
Posted By: The Pepper Fool
Post Date: 4/16/98

Melt butter over low heat. Whisk in flour until smooth. Cook, whisking constantly, for one minute. Gradually add milk and cook over medium heat, whisking constantly until slightly thickened.

Stir in 1-1/2 cups cheese. Remove from heat and stir until cheese melts. Add pimento, chiles, jalapeno and salt, stirring well.

Place half of potato slices in a lightly greased 2-qt. baking dish; top with half of cheese mixture. Repeat layers.

Bake, covered, at 350 degrees for 20 minutes; uncover and bake 40 more minutes. Sprinkle remaining cheese over top and bake for 5 more minutes.

Origin: Southern Living Magazine
Posted By: Judy Howle | Flavors of the South - Recipes for "heat lovers"
Post Date: Thu, 03 Jul 1997

Place all ingredients in a saucepan, bring to simmering point while mashing the tomatoes up with a wooden spoon. Simmer gently covered for 30 minutes. If at the end of this time the sauce is too thin reduce by boiling with lid off. Add salt to taste.

NB This sauce should not be extra hot, rather it should have a predominately tomato taste with an undercurrent of smoky heat. Don't overdo the salt at the end. You can also use this sauce for thin pastas like spaghetti, in which case add a medium onion, skinned and halved, at the beginning, remove it before serving and add chopped fresh basil to the sauce 5 minutes before serving.

RATATOUILLE

There are two essential things for good ratatouille: firstly, use the freshest, best quality produce you can get. Using tired vegetables past their peak or (even worse) tinned or frozen will give you vegetable stew; secondly, *cook each of the constitutent parts separately* only combining them for a brief simmer immediately before serving. It takes slightly longer this way but the effort is well worth it.

The thickness of the slicing and the cooking time will vary according to your taste. It can range from thin slicing and cooking slowly till soft to thick slicing and brief stir-frying on a fierce heat. Experiment but go for the middle range (c 1/4 inch slices and cooking unti al dente) first and see how you like that.

Take aubergine slices and layer in a colander cut sides up, sprinkle with salt. Add extra layers as necessary. Don't worry too much about the salt you use as you will wash most of it off later. Leave for c 30 minutes, rinse off salt and juices that have come out of the aubergine. Shake off excess water and leave to dry for c. 30 minutes. This process softens the aubergines and reduces any potential bitterness. I'm told that fresh picked aubergines do not need this but I don't grow them so I've never been able to test this out.

Heat 4-6 tablespoons olive oil in frying pan. Fry onions and garlic gently until golden and soft, remove from pan with slotted spoon and place in large bowl. Check oil level and add more if necessary and bring back to heat. Fry peppers rather more vigorously stirring often until al dente, remove peppers with slotted spoon to same bowl as onions, pour back any oil from bowl into frying pan, add oil as necessary to pan and return to heat, fry courgette slices until browned both sides, remove to bowl as before. Check oil (aubergines absorb a lot of oil while frying and adding oil while they are frying can make them soggy) and fry aubergines until browned and soft. Remove to bowl when done.

Bring tomato sauce back to boil and add fried vegetables to it and stir in. Add chopped fresh herbs (basil most of all, a little thyme and rosemary) simmer for 5 minutes or so until heated through. Check for seasoning and add a little salt and fresh ground black pepper to taste, a little lemon juice will lift the flavour.

Serve either as a main course with plain boiled rice, or a starter with crusty french bread. Also excellent as an accompaniment to char-grilled meats such as lamb or pork (or even tuna steaks). For the last two you can cook in advance and serve it lukewarm rather than hot so it's great for barbecues. Wine: a Bandol (or other Mourvedre/Mataro) wine or a good fruity dry rose.

From: Iain Noble
Posted By:Iain Noble
Post Date: Tue, 29 Jul 1997

Cut the eggplant in half lengthwise. Brush the exposed flesh with 2 tablespoons of the olive oil. Lay the eggplant halves cut side down on a cookie sheet and roast in a 350 degree oven for about 35 minutes, until the fleshside of the eggplant is nicely browned and the eggplant has softened and fully cooked. Remove from the oven, and cool.

When cool, use a large spoon to scoop the pulp away from the skin. Discard the skin. Heat the remaining 3 tablespoons of olive oil in a large skillet and saute the onion and red pepper until translucent. Add the garlic and continue to cook for another minute. Do not allow the garlic to brown.

Add the eggplant pulp to this mixture and cook for another 6 to 7 minutes until all the flavors have mingled and the eggplant has begun to brown in the saute pan. Add the cayenne, cumin, salt, pepper, cilantro leaves and bread crumbs and mix well. Set aside to cool.

Using 3 phyllo pastry leaves at a time, brush each leaf very lightly with melted butter and layer the sheets together. Cut the stack in half. Place 3 tablespoons of the eggplant mixture in a long thin strip in the center of each stack, so the phyllo can be rolled around it to form a cigar or firecracker shape. Roll the phyllo tightly, crimping the ends shut to seal in the filling. Repeat until all of the eggplant has been used. This will yield approximately 10 to 12 eggplant firecrackers. At this point, they can be held for up to 2 days, covered and refrigerated.

To cook the firecrackers, saute in olive oil or lay them on a nonstick baking pan, and bake in a 375 degree oven until lightly browned, about 10 to 12 minutes. Serve hot.

Yield: 4 to 6 servings

Origin:
Posted By:
Post Date:

1. Cut slits in each eggplant. Roast over gas burner until smoked and blackened, or broil, turning to cook evenly. Roast tomatoin the same manner.
2. Peel eggplants and chop. Peel tomato and chop. Place eggplants and tomato in a bowl and mash together. Add onions, chiles, cilantro, lime juice, mustard oil and salt and stir to mix.
Serving Size : 4

From: LA Times Food Section 4/16/98
Posted By: The Pepper Fool
Post Date: 4/16/98

Prick the squash in several places with a sharp knife. Place a steamer rack in a large pot with a tight-fitting lid over several inches of boiling water. Steam squash for about 45 minutes, or until the squash can be pierced through with a sharp knife. Set aside to cool. When the squash is cool, slice it lengthwise, scoop out and discard the seeds. With a fork, draw out the squash strands, pulling lengthwise and pile them on an ovenproof platter or casserole dish. Set the squash aside. Roast the bell peppers and jalapeno peppers under the broiler or over an open flame until the skins are blackened, then set aside in a sealed paper or plastic bag for 15 to 20 minutes. Remove the charred skin, then core and seed them. Cut the peppers into 1/4-inch dice, combine in a bowl and set aside. Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic and rosemary and cook stirring frequently, until softened, about 3 minutes. Add the wine and simmer until it is reduced by half. Stir in the peppers, 5 tablespoons of the parsley and the olives. Season with salt and pepper and reduce the heat to low. Cover and simmer gently for a few minutes until heated through, then remove from the heat. Preheat the oven to 300F and reheat the squash for 10 to 15 minutes, or heat it in the microwave for 1 minute. Toss with roasted pepper mixture and sprinkle with the diced tomato and the remaining 3 tablespoons of parsley.
Serves 4 to 6

From: JUMP UP AND KISS ME by Jennifer Trainer Thompson, © 1996, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: 2/2/98

Make mashed potatoes as usual (not too smooth) from potatoes, not packaged mix Coarsely chop onions, red and green peppers and jalapenos (proportion according to taste) and saute them until slightly wilted add to mashed potatoes, do not overmix. Fill mixture into any type of green or red pepper you prefer, halved lengthwise (e.g. bell peppers or pimentoes if you have guests) arrange the stuffed peppers in a greased baking dish, drizzle with olive oil. bake 15 minutes at medium high heat, then top with grated cheese and bake until nicely browned.
Serve with fish, meat or whatever.

From: adapted from from Jessica B Harris's Hot Stuff.
Posted By: Bucsics, Bucsics@ping.at
Post Date:Sun, 12 Oct 1997

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to a bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade. Season with salt and pepper and serve.

From: Newsgroups: rec.food.recipes
Posted By: arielle@taronga.com (Stephanie da Silva)
Post Date: 27 Oct 1996

Peel red potatoes and cut into 2-inch chunks. Put potatoes in bowl of cold water as you peel them to prevent discoloration.
Peel turnips and cut into 2-inch chunks. Steam potatoes and turnips in large steamer until fork-tender, about 30 minutes. Put potatoes and turnips through ricer. Blend together wasabi paste and chicken broth. Stir into potatoes along with salt and bit of cracked peppercorns. Spoon into warm serving bowl. Garnish with additional cracked peppercorns and a few snipped chives.

For the uninitiated, wasabi is that green Japanese horseradish which can (literally) take your breath away! Remind me to tell you some day about the time I accidentally wolfed down a blob of wasabi in a dimly-lit restaurant in Yokosuka, Japan......woweeeee!!

* Wasabi is available at large super-markets and Asian groceries.

From: Myron Menaker
Posted By: Myron Menaker, myronm@bellsouth.net
Post Date: Sun, 22 Nov 1998

Southwestern flavors and Monterey Jack cheese come together in this rich, creamy gratin.

Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.

Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro.
Serves 10.

From: Bon Appétit November 97
Posted By:epicurious.com
Post Date: 2/2/98