Subj : Re: Heat
To   : Shawn Highfield
From : Dave Drum
Date : Tue Jul 23 2024 06:09:33

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> That pretty much bites the bitter carrot. I'm a happy omnivore. Made
 DD> this for myself and my kid brother the other night. You could eat
 DD> this, I think. But the cayenne (just a smidgen) might put Andrea off
 DD> of it.

 SH> I just leave most of the spice out and add it to my own serving, not as
 SH> good but it's a small price to pay for all the things she does for me.
 SH> :)

A diplomatic solution. Unlike many other chilies cayenne seems to not 
have any flavour to my taste buds so you'd probably be OK with your way
of handling it at your house. Anaheims, jalapenos and serranos have a
definite and detectable taste. I think once the heat gets above your
personal comfort level it overwhelms your sense of taste. Up to that
point the spiciness just enhances the flavour.

I won't recommend you mke this at home as it has both gluten and heat.
But, if you ever get the chance to have it ala carte - go for it. It's
right tasty if I do say so myself.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Chilies Rellenos (Stuffed Green Chilies)
 Categories: Latino, Vegetables, Chilies, Cheese
      Yield: 5 Servings
 
     10 lg Green chilies; NuMex, Big
           - Jim or Anaheim, roasted,
           - peeled, stems on
     10 oz Longhorn (yellow) or Jack
           - (white) cheese
      1 lg Onion; peeled, in thin
           - slivers, opt

MMMMM---------------------------BATTER--------------------------------
      1 c  A-P flour
      1 ts Baking powder
    1/2 ts Salt
    3/4 c  Cornmeal
      1 c  Milk
      2 lg Eggs; slightly beaten
 
  To make batter, combine flour, baking powder, salt and
  cornmeal. Blend milk with egg;then combine milk and egg
  mixture with dry ingredients. Add more milk if necessary
  for a smooth batter.
  
  Cut cheese into slices or batons 1/4" thick and the length
  of the chile pods. Make a small slit in roasted chile just
  big enough to insert cheese (you can also poke in some of
  the slivers of onion at this point).
  
  Heat a deep fryer or skillet w/an inch or so of oil to a
  temperature of 375ºF/190ºC.
  
  Using a spoon, dip stuffed chilies in batter then fry in the
  hot oil or lard until golden brown. Drain and serve. May be
  garnished with green chile sauce if desired.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Chefs, please stop trying so hard to be so pathetically trendy.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.