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Chef2Chef Recipe Club - Volume 5 Issue 83 - October 22, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Chile vs. Chili. A Chile is a pepper, so Chile powder would be the powder of a specific Chile. One of my favorites is Ancho Chile powder. It is a dried Poblano Chile and it is the most commonly used dried Chile "South of the Border". It's spectacular brick red color and earthy flavor makes it a must for a good Mole Sauce. I use this when Chili Powder is asked for in a recipe. What is Chili and Chili (or chilli) Powder? Well everyone knows that Chili is a dish made with peppers, spices, flavorful broth, maybe beans and meat, etc. Chili Powder can contain dried chilies of any blend and other spices, like oregano. One brand is not necessarily consistent with another, so your chili will taste different to you from last time if using a different powder. I recommend using a favorite Chile Powder for a consistent taste batch to batch. -------------------------------------------------- Hot Stuff! ForBurns.com If you're near a fire, you're near a potential accident. Have on hand what firefighters, emergency responders, our U.S. Armed Forces and Professional Chefs use for treating their burns - - -Water-Jel and Burn-Jel Emergency Burn Care Products. They cool the burn, prevent infection and stop the pain. You can order an introductory package for just $7.95 plus $2.00 shipping and handling by going to http://html.chef2chef.net/goto.php?id=349 or calling 1-800-645-6789. Our website gives you all the information you need - make the choice of professionals today! Be prepared. -------------------------------------------------- My first recipe today is for Green Chili. This is a house favorite here and came to us from our daughter Kelsey. She got it from a friend at work. It's easy to make, smells and tastes great and freezes well. This one uses canned chiles, if you like it HOT, just add more of the jalapeno and you'll be sweating over your bowl. I've also made this using boneless chicken with good results. Green Chili Servings 4 2 Tbsp. Olive Oil 1.5 lbs. Cubed Pork 1-1/2 Tbsp. garlic, chopped 1 med. Onion, diced 2 oz. chopped canned Jalapeno 8 oz. chopped canned green chiles 15 oz. canned chicken broth 15 oz. water 28 oz. canned tomatillos, drained and crushed 1 Tbsp. oregano 1/4-tsp. black pepper 1 tsp. cumin 1/4 tsp. crushed red pepper 1-1/2 Tbsp. Ancho Chile Powder Brown the meat and onion in the olive oil, add garlic and cook for 1 more minute. Add remaining ingredients. Simmer for 1-2 hours depending how thick you like it. Serve with warm tortillas and a frozen Margarita! -------------------------------------------------- Honey Mustard Chicken - a Bandana Bandito Gourmet Collection Series taste treat! Bandana Bandito's new Gourmet Collection Series products have spawned a clutch of new recipes that take San Antonio taste to a new level. At the top of the list is David Nelson's Honey Mustard Chicken - a melt-in-the-mouth concoction using Bandana Bandito's new Sweet Mustard Marinade. Click here to get Honey Mustard Chicken, plus a bonus recipe now. http://www.bandito.com/c2c_recipe_oct.html Only available to Chef2Chef Newsletter subscribers. Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes are available in singles, cases or gift sets from the Bandana Bandito. http://www.bandito.com/c2c_recipe_oct.html or call 800.880.5938 for more info. -------------------------------------------------- Did someone say Margaritas! Here is a recipe that we use at our house in the summers. It's quick and easy and surprisingly delicious. Yes there is beer in it. Try it, You'll like it, I promise. Margaritas Serves 6 Preparation Total: 05 This magic elixir has inspired many great fantasies, business plans and even moved us to buy our first home, which happens to be in Mazatlan, Mexico. It was handed down to us by Dave and Vicki Adams who claim to have perfected it after years of intense research. Unfortunately, they were searching for a cure for baldness. 1 cup tequila, Cuervo Gold 1 cup limeade frozen concentrate 1 cup beer Ice Fill your blender nearly to the top with ice cubes, add the tequila and frozen limeade straight from the can and blend until smooth. Pour the beer into a decanter and add the frozen mix to it. Stir. Pour into salted glasses and enjoy !!! NOTE: Do not put the beer into the blender! What a foamy mess you'll make. I know! -------------------------------------------------- Signature Secret A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the home cook, personal chef or caterer at our online store. Click Here http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- Here is a simple red chili for you to try. It's really quite good and easy to make. Red Chili Serves 8 Preparation Total 3:00 Ingredients 1 onion, medium, chopped 1 red bell pepper, chopped small 1 tsp. garlic, minced 1 1/2 pounds ground beef 1 teaspoon peppercorns, cracked 45 ounces Chile beans, Kuner's Hot Spicey style, 3 cans 24 ounces V-8 juice 24 ounces beef broth 2 tablespoons Ancho Chile powder 1 teaspoon ground cumin Procedure: Cook the ground beef, onion, garlic and pepper together in a heavy skillet until the meat is colored but not browned. Turn the heat to low and cover the meat with 1 1/2 cups of the beef broth and simmer for 25 minutes. Add the beans, V-8, remaining beef broth, Chile powder and cumin to the meat and simmer for a long time (maybe 2 hours). -------------------------------------------------- Got a Passion for Cooking or know someone who does? Make it your Career! Shop and compare TOP US Culinary Institutes that offer Financial Aid and Job Placement. Request Information today and get your Career cooking in just 15 months! Chef2Chef.Net/Culinary-Institute -------------------------------------------------- Here is a fun appetizer that can be made hotter by adding you favorite hot sauce, salsa or some chopped jalapeno. Chili Con Queso with Blue Corn Tortillas Serves 8 Preparation Total: 35 Ingredients: 1 can of Chili, No Beans 1 pound Velveeta (the Mild Mexican style) 1 4 oz. can canned green chiles, diced 2 each tomatoes, Roma, chopped 3 each scallions, chopped end to end 4 tablespoons red onions, chopped Blue Corn Tortillas Procedure: Combine all the ingredients in a heavy skillet and heat until smooth and reach just a boil. Be careful not to burn. This can be made in a crock-pot if you have the time to prepare ahead. It takes about two hours on low. Serve in the crock-pot at a low setting with a bowl of blue corn tortillas. Or serve with Frito's Scoops. NOTE: You can use this dip to make a very tasty lunch. Place a bed of lettuce on a plate and put half of an avocado (skinned and pitted) on top. Place sliced tomatoes, jicama and tortilla chips around the avocado. Top the avocado with bits of grilled and diced beef or chicken and top with this sauce. Very delicious! -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |