My daughter has sent me a gift package containing Hatch green chili powder, mild Hatch red chili powder and Jalapeño powder. How do I best make use of them? I can figure out using them to make soup, but how else do the locals use them? I can use them in making Pico de Gallo, but what about Pork Chili Verde? Or other dishes? Any hints or pointers are welcome. Thanks Janet
>> My daughter has sent me a gift package containing Hatch green chili >> powder, mild Hatch red chili powder and Jalapeño powder. How do I >> best make use of them? I can figure out using them to make soup, >> but how else do the locals use them? I can use them in making Pico >> de Gallo, but what about Pork Chili Verde? Or other dishes? Any >> hints or pointers are welcome. Thanks Janet
> The possibilities are endless Janet. Use it as a rub on meat. Make > salsa with it. Season soups with it. The link below may be useful to > you. There are some recipes at the end of the page.
Thanks, Michael. I was puzzled because all of the NM cookbooks that I have make no mention of powdered chili, only the fresh or dried pods. Thanks again for the link. Janet
>> Thanks, Michael. I was puzzled because all of the NM cookbooks that >> I have make no mention of powdered chili, only the fresh or dried >> pods. Thanks again for the link. >> Janet
> Yourewelcome ;) Enjoy the bounty! I'm going to order myself some of > the powder. It's cool and cloudy here today. My mind is on stew, > soup and chili.
> Michael
Achoo!! Achoo!! I just bottled up the powders -- they came in plastic bags. What a lovely smell they have. I can't wait to do something with them. I now have 2 quarts of red chili powder and a pint each of green chili and jalepeno. Plus a quart and a half of Mexican oregano. I need to broaden my outlook on recipes if I am going to use all that in a timely fashion. I'll store the jars in the freezer just to help lengthen their potency. I was going to have steak sandwiches for dinner, but it is looking more like chili. I bought a case of chuck from Costco a while back and can pull a piece from the freezer and either dice or grind it. Chili does sound good. Janet
> My daughter has sent me a gift package containing Hatch green chili > powder, mild Hatch red chili powder and Jalapeño powder. How do I best > make use of them? I can figure out using them to make soup, but how else > do the locals use them? I can use them in making Pico de Gallo, but what > about Pork Chili Verde? Or other dishes? Any hints or pointers are > welcome. Thanks > Janet
I made a pork adobada recently. I used dried new mexican chilis that I ground up into powder. It was quite good there should be many recipes online for this
Mike wrote: > "Janet Bostwick" <nos...@cableone.net> wrote in message > news:zpadnUW8mpzJeV7VnZ2dnUVZ_tPinZ2d@supernews.com... >> My daughter has sent me a gift package containing Hatch green chili >> powder, mild Hatch red chili powder and Jalapeño powder. How do I >> best make use of them? I can figure out using them to make soup, >> but how else do the locals use them? I can use them in making Pico >> de Gallo, but what about Pork Chili Verde? Or other dishes? Any >> hints or pointers are welcome. Thanks >> Janet
> I made a pork adobada recently. > I used dried new mexican chilis that I ground up into powder. > It was quite good there should be many recipes online for this
Janet Bostwick <nos...@cableone.net> wrote: >My daughter has sent me a gift package containing Hatch green chili powder, >mild Hatch red chili powder and Jalapeño powder. How do I best make use of >them?
I must say I've never heard of green chili powder.
On Sun, 7 Sep 2008 08:25:36 -0600, "Janet Bostwick"
<nos...@cableone.net> wrote: >My daughter has sent me a gift package containing Hatch green chili powder, >mild Hatch red chili powder and Jalapeño powder. How do I best make use of >them? I can figure out using them to make soup, but how else do the locals >use them? I can use them in making Pico de Gallo, but what about Pork Chili >Verde? Or other dishes? Any hints or pointers are welcome. Thanks >Janet
I picked up some powdered Jalapeño last year while I was in New Mexico. I use it in a salad dressing that I make and I also sprinkle it on various foods. Use it in rubs for beef and chicken. Here's one of my favorite rubs
@@@@@ Now You're Cooking! Export Format
Cowboy Steak With Coffee and Chili Rub
spices
1 1/2 teaspoons ancho chili powder, or other; chili powder 1 1/2 teaspoons fine ground espresso coffee 1/2 teaspoon brown sugar 1/4 teaspoon dry mustard 1/4 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/4 pound shoulder center steak (ranch steak); , or top sirloin, about; 1 1/4 inch thick
Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.
Larger portion 1/2 cup chili powder 1/2 cup ground espresso coffee 1/ 4 cup not packed brown sugar 1 1/2 T dry mustard 1 1/2 T ground coriander 1 1/2 T salt 1 1/2 T fgbp
Notes: Ellie Krieger food t.v.
** Exported from Now You're Cooking! v5.84 **
I use the powdered red chili to make a quick and simple enchilada sauce. I use the equivalent measurements as if I was making gravy, 2 tablespoons of oil and 2 tablespoons of chili powder and 2 cups of chicken broth or beef broth, or more if you like it thinner.
First I cook off a little onion and garlic in the oil, then I add the chili powder. Cook the chili powder in with the onion and garlic stirring all the time until it starts taking on a darker color, watch closely as it can burn quickly. I like a dark sauce. From here on the procedure is like making a gravy, whisk in some chicken broth or beef broth, as much as you need to achieve your desired thickness. I prefer a thicker sauce while some like a thinner sauce. Strain it if you like a nice smooth sauce.
There are as many enchilada sauce recipes as there are cooks. Add or take away as you like and you'll have your own unique sauce.
koko There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 9/06
koko <k...@letscook.com> wrote: >@@@@@ Now You're Cooking! Export Format >Cowboy Steak With Coffee and Chili Rub >spices >1 1/2 teaspoons ancho chili powder, or other; chili powder >1 1/2 teaspoons fine ground espresso coffee >1/2 teaspoon brown sugar >1/4 teaspoon dry mustard >1/4 teaspoon ground coriander >1/4 teaspoon salt >1/4 teaspoon freshly ground black pepper >1 1/4 pound shoulder center steak (ranch steak); , > or top sirloin, about; 1 1/4 inch thick
Sounds wonderful but I must quibble at the name. A cowboy steak is a specific cut, a large (usually 2 lb) bone-in rib steak. This recipe calls for a boneless shoulder cut.
aem wrote: > On Sep 7, 7:25 am, "Janet Bostwick" <nos...@cableone.net> wrote: >> My daughter has sent me a gift package containing Hatch green chili >> powder, mild Hatch red chili powder and Jalapeño powder. How do I >> best make use of them? I can figure out using them to make soup, but >> how else do the locals use them? I can use them in making Pico de >> Gallo, but what about Pork Chili Verde? Or other dishes? Any hints >> or pointers are welcome. Thanks >> Janet
> Maybe you'd like this one. I like it with wings or drumsticks as > snack or picnic food, but you can make a dinner dish of it with a > whole chicken cut up.
> Baked Spicy Ginger Chicken
> 1 whole chicken - cut into parts (or 3 lbs. wings) > 2 tbsp chopped fresh ginger > 1/2 cup fresh lemon juice > 2 tsp red chile powder > 1/2 tsp salt > 1/4 tsp black pepper > 1/4 tsp thyme > vegetable oil
> Combine seasoning ingredients in a jar, shake to mix. Let it stand > for 1 hour, shaking every 15 mins. or so.
> Rinse and dry chicken pieces, arrange in shallow baking pan in a > single layer. Pour mixture over chicken pieces and turn them to coat.
> Bake at 400 degree for 45 minutes. Turn chicken pieces over and > continue baking at 350 degree for 30 to 40 minutes. Reduce these > times if just wings. -aem
Steve Pope wrote: > koko <k...@letscook.com> wrote:
>> @@@@@ Now You're Cooking! Export Format
>> Cowboy Steak With Coffee and Chili Rub
>> spices
>> 1 1/2 teaspoons ancho chili powder, or other; chili powder >> 1 1/2 teaspoons fine ground espresso coffee >> 1/2 teaspoon brown sugar >> 1/4 teaspoon dry mustard >> 1/4 teaspoon ground coriander >> 1/4 teaspoon salt >> 1/4 teaspoon freshly ground black pepper >> 1 1/4 pound shoulder center steak (ranch steak); , >> or top sirloin, about; 1 1/4 inch thick
Thanks for the above recipe and the good hints about how to make your own enchilada sauce. I appreciate it. For some reason I don't see your message here and had to go to Google to read it. Thanks again. Janet
>On Sep 7, 7:25 am, "Janet Bostwick" <nos...@cableone.net> wrote: >> My daughter has sent me a gift package containing Hatch green chili powder, >> mild Hatch red chili powder and Jalapeño powder. How do I best make use of >> them? I can figure out using them to make soup, but how else do the locals >> use them? I can use them in making Pico de Gallo, but what about Pork Chili >> Verde? Or other dishes? Any hints or pointers are welcome. Thanks >> Janet
>Maybe you'd like this one. I like it with wings or drumsticks as >snack or picnic food, but you can make a dinner dish of it with a >whole chicken cut up.
> Baked Spicy Ginger Chicken
snippage and in my cooking program.
Dang, does that ever look good. I just cut up a fresh whole organic chicken I bought yesterday. _And_ I have all the ingredients YAHOOOOO
koko There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 9/06
