Subj : Re: Chilies To : Ruth Haffly From : Dave Drum Date : Wed Nov 20 2024 10:47:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Even Taco Bell makes their tacos shells a bit "pliable". If nothing DD> else - when you wrap the individual tacos and put them in a bag they DD> "steam" a bit and soften the crunch. RH> Guess you and I have been getting them in different places. (G) For a RH> while I made our own taco shells with pre made corn tortillas but gave RH> that up even before we knew of Steve's corn allergy. Just wasn't worth RH> standing over a pan of hot oil to make enough to feed our family of 4, RH> much easier to open a package and nuke them a few seconds. Even so, the store-bought shells have always seemed to have a "stale" taste to them. 8<----- CLIP ----->8 DD> Title: Loaded Beef Chalupas DD> Categories: Beef, Breads, Vegetables, Greens, Chilies DD> Yield: 4 Servings RH> Looks good, now I want some Mexican food. (G) DD> Me too. So I went through Taco Gringo's drive thru last night for a DD> nice Junior Chalupa (medium heat). They also offer a Chalupa (no DD> junior in the name) for U$3 more. I ordered one once to see what DD> was the difference. Three bucks. And that same meal. So no I DD> *always* order the "Junior". Bv)= RH> Smart, wonder how many other people have realised they can do that. Very few, I'd imagine, or they wouldn't have the choice on their manu. DD> I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid DD> the butter/juices would drip off my chin. These days, if I did DD> corn-on-the- cob I'd have to jump in the shower to give my beard a DD> thorough cleaning. RH> I was spoiled as a kid. Dad grew corn and would not even go out to pick RH> it until the water was heating on the stove. A few minutes of Mom and RH> us kids husking as Dad tossed us ears and then the corn went right into RH> boiling water. I still like it but have my taste buds reconciled to the RH> fact that I'll probably never have it that fresh again. I've had it that way at my Grandparent's home. I was usually the one tasked with pulling the ears from the plants and lugging them back to the kitchen. I like corn - almost any way that it's fixed. Even "field" corn. And right up to the "dent" stage. Just before the dent stage it gets firm and chewy - but still flavourful. Every year the Chatham (near by bedroom community) Jaycees hold a "Sweet Corn Festival" in one of their parks. It's well attended and it also features an ICS Chilli Cook-Off where I have placed in the red chilli category and won the "Salsa" (pico de gallo) competition. DD> You'll likely never make this at home given Steve's corn allergy - DD> but, it do look interesting. I'd leave the cilantro off, though. RH> We would leave the cilantro out also but it does look good. DD> Title: Jalapeno Popper Mexican Street Corn DD> Categories: Vegetables, Herbs, Dairy, Chilies, Cheese DD> Yield: 4 servings DD> I'm making this later in the week - using frozen corn niblets. And DD> after a trip to Hy-Vee for some cojita cheese. Should be good as a DD> side dish. My only problem is that I don't have a 14" pan. 12" is as DD> big as I own ... so, I'll have to make do. DD> I'll leave the cilantro in this. At least the first go. DD> Title: Skillet Mexican Street Corn DD> Categories: Vegetables, Chilies, Sauces, Cheese, Herbs DD> Yield: 8 servings RH> Cut the recipe down just a bit (maybe a 2/3 batch?) and you won't have RH> a problem with the pan size. Otherwise it looks pretty good (omitting RH> the cilantro, of course or maybe just a light sprinkle of it for me. Or use my Dutch oven like a high-sided no-handle skillet. Bv)= And, as I have mentioned here before - I generally make a recipe as given on the first go. I'm not a huge fan of the soap-weed. But, it's needed in some recipes to maintain/enhance the flavour profile. Realizing, of course, that it's easy to overload. Unlike garlic. Bv)= I've posted this one before - but, it's been a while, MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black Bean & Corn Salsa Categories: Salsa, Chilies, Citrus, Beans, Vegetables Yield: 4 Servings 1 1/2 c Fresh corn kernels * 15 oz Can black beans; rinsed, - drained 15 oz Can diced tomatoes w/chilies 1 md Bell pepper; diced fine 1 md Onion; diced fine 3 (to 4)jalapeno &/or serrano - chilies; seeded, fine - diced 4 oz Can chopped green chilies; - undrained 2 cl Garlic; diced fine 1 ts (to 1/2 tb) ground cumin 8 oz Can plain tomato sauce +=OR=+ 8 oz Can El Pato tomato sauce +=OR=+ 8 oz Can Snap-E-Tom tomato sauce 1/2 Avocado; peeled, pitted, - diced 3/16" 2 Limes; juiced 1/2 bn Fresh cilantro; chopped Salt & Pepper Cook corn in a small amount of boiling water for 4 minutes or until crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes 4 cups of Pico de Gallo. * 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of Green Giant Niblets or Mexi-Corn may be substituted. I've won prizes at several chilli cook-offs with this recipe. Uncle Dirty Dave's Kitchen MMMMM .... "A sure cure for seasickness is to sit under a tree." -- Spike Milligan --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .