On Sun, 7 Sep 2008 08:25:36 -0600, "Janet Bostwick"
> wrote:
>My daughter has sent me a gift package containing Hatch green chili powder,
>mild Hatch red chili powder and Jalapeņo 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 Jalapeņo 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