Subj : Re: poblano chiles
To   : Dave Drum
From : Dale Shipp
Date : Fri Dec 02 2022 00:17:02

 -=> On 12-01-22  05:52,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: poblano chiles <=-

 DS> level. The poblano provide a lot of flavor and a moderate amount of
 DS> heat. IIRC, your recipe also skips the anaheim chiles.

 DD> My recipe calls for "NuMex" which is a close cousin to the Anaheim. My
 DD> usual chile to use in Verde is the Big Jim Heritage variety of the
 DD> NuMex. It's spicier without blowing your head off and has an excellent
 DD> flavour. 

Never seen those two in any store we used to shop at.

 DS> read the menu more carefully.  The other chili was called "chili" and
 DS> our restaurant menu said "chili soup"!

 DD> In the eastern US many restaurant chillies (in my experience) are more
 DD> correctly tomato-beef soup w/chilies (darned few of those).

True, but the chili was actually quite decent except for the spice heat
level -- which we corrected with a bit of chili powder from a jar we
carry now.

 DD> I'm going to interleave some comments to your recipe below ...
 
 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05
 
 DS>       Title: Chili Con Carne (or "Spicy Bean Soup" if you're a Texan)
 DS>  Categories: Soup, Chili, Beef, Beans, Sthrn/livng
 DS>       Yield: 6 Servings
 
 DS>       1 lb Beans, pinto; dried
 DS>       3 lb Beef, boneless; trimmed and
 DS>            -cut into 1/2-inch cubes

 DD> Try smaller dice. It cooks faster
 
I like the longer cook and the mouth feel of the larger cubes.
 DS>     1/4 c  Olive oil

 DD> Use suet instead of oil

Another thing that we don't recall being readily available, if at all.

 DS>       1 qt Water
 DS>       1 T  Sugar
 DS>       1 c  Onion; chopped
 
 DS> MMMMM-------------------------RUB SPICES------------------------------
 DS>     1/3 c  Chili powder

 DD> That's about right - my ratio is 1 heaping TB of chilli spice per
 DD> pound  of meat.
 
 DS>       1 T  Salt
 DS>      10    Garlic cloves; minced

 DD> Might try garlic granules - both for convenience and repeatability. 
 DD> Cloves of garlic can vary wildly in "garlicness"

Decent point.

 DS>   1 1/2 ts Cumin, ground

 DD> Double the cumin. One ts per pound of meat.

The chili powder has cumin in it -- but we do like cumin so would follow
your suggestion if we ever cooked this again.

 DS>       1 ts Marjoram, ground
 DS>       1 ts Red pepper, ground
 DS>       3 T  Paprika

 DD> I'd use a fairly zippy jalapeno in place of the ground cayenne and 
 DD> paprika -

As I said, a small amount of a long green chile.  Better flavor than
jalapeno.

 DD> although you may be using the paprika for its colouring.
Correct.
 
 DS> MMMMM-------------------------THICKENING------------------------------
 DS>       3 tb Flour, all-purpose
 DS>     1/3 c  Cornmeal
 DS>       1 c  Water

 DD> I've tried similar and keep coming back to arrowroot for the thickener
 DD> (if needed). Some use cornstarch - but that breaks down under the
 DD> acids in a pot of red. I have tried the masa harina called for in many
 DD> recipes and find that it does a subtle "bad turn" to the flavour of my
 DD> chilli. 

 DS>   NOTE Needs work.
       (as I said -- suggestions appreciated.)


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jalapeno Poppers - Baked
 Categories: Easy, Testing
      Yield: 2 Servings
 
      4 oz Cream cheese, softened
      1 c  Mexican shredded cheese
    1/4 ts Garlic powder
    1/4 ts Chili powder
      1 t  Crystals hot sauce
     10 ea Fresh jalapenos,
           -halved lengthwise/seeded
    1/2 c  Panko crumbs

MMMMM--------------------------OPTIONAL-------------------------------
           Sour cream
           Onion Dip
           Ranch dip
 
  PREHEAT OVEN 350
  
  Wash jalapenos, slice in half lengthwise and remove seeds.
  
  In mixing bowl, combine all cheese and seasonings, mix well.
  
  Spoon cheese mixture into each half of pepper, packing cheese tightly.
  (Amount of cheese for each pepper will be determined by size of
  pepper)
  
  Place stuffed peppers on greased or sprayed baking sheet - cheese
  side up. Spray top of cheese lightly with Pam then place cheese side
  down into panko crumbs. Pat crumbs down with fingers. Place peppers
  back on baking sheet. Lightly spray again.
  
  Bake in preheated 350 degree oven for 20 minutes for spicy flavor, 30
  minutes for medium and 40 minutes for mild.
  
  (Have not figured out if cooking poppers any longer will make them
  milder -it may depend on the hotness of the pepper to begin with?)
  
  This is a smaller version of the original recipe - this can be sized
  up for more servings.
  
  Variation of recipe from Taste of Home Recipies.
  
  Tested 8-08  Easy, flavorful, would be good appetizer or snack.
  Will make again.
 
MMMMM

 

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