Subj : Re: poblano chiles
To : Dale Shipp
From : Dave Drum
Date : Fri Dec 02 2022 05:18:00
-=> Dale Shipp wrote to Dave Drum <=-
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.
DS> Never seen those two in any store we used to shop at.
They may also be called "Hatch" chilies. The Big Jim pepper is a New
Mexico chile pepper cultivar of the species Capsicum annuum with a
Scoville rating of mild. (Big Jim is at the top of the mild rating at
3000 SHU. Anaheims, OTOH, average 1200 SHU) It is extensively grown in
New Mexico where it was developed and is popular in New Mexican cuisine.
Big Jim peppers are both sweet and mild and are normally picked while
still green. I got my original seeds for Big Jim "Heritage" from The
Chile Pepper institute. The Heritage strain averages in the jalapeno
range (5000 SHU) and is not commonly available in stupormarkup bins.
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
DS> I like the longer cook and the mouth feel of the larger cubes.
DS> 1/4 c Olive oil
Fair enuf. It's a darned poor cook that cannot suit himdelf.
DD> Use suet instead of oil
DS> Another thing that we don't recall being readily available, if at all.
In most stupormarkups you have to ask at the service meat counter. At my
local Humphrey's, Magro's Meat, and Hy-Vee it is packaged and ready.
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"
DS> Decent point.
DS> 1 1/2 ts Cumin, ground
DD> Double the cumin. One ts per pound of meat.
DS> The chili powder has cumin in it -- but we do like cumin so would
DS> follow your suggestion if we ever cooked this again.
Yes it does contain cumin. But seldom enough for my (or chilli judge's)
tastes. And its flavour is very "up front".
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 -
DS> As I said, a small amount of a long green chile. Better flavor than
DS> jalapeno.
Which "long green chile" do you use? For the most part my go-to "long
green chile" is a skinny Thai chile called Prik Jinda and comes in at
75,000 to 199,000 SHU. I quite like the flavour of the jalapeno. And
its heat fits the profile of my chilli nicely.
DD> although you may be using the paprika for its colouring.
DS> 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.
DS> (as I said -- suggestions appreciated.)
MMMMM--------------------------MARINADE-------------------------------
2 tb Seasoned fish sauce
2 tb Cornstarch
1 ts Fresh ground black pepper
MMMMM---------------------------SAUCE--------------------------------
2 tb Garlic; chopped
1/2 c Shallots (purple onions);
- fine sliced
1/2 c Prik chi fa (green Thai
- Jalapenos); sliced
1/2 c Prik chi fa daeng (red Thai
- Jalapenos); sliced
5 tb Fish sauce
2 tb Dark sweet soy sauce
2 tb Sugar
2 tb Sesame oil
This is a quick, and fairly mild preparation for beef.
It can also be prepared with pork.
The prik chi fa used are a mild chili, about the length
of a finger, often called a "Thai Jalapeno" and ordinary
jalapenos make a reasonable substitute.
The seasoned fish sauce is the fish sauce from nam pla
prik, found on any table in Thailand. If you don't have
any then take 4 tablespoons of fish sauce, add a
tablespoon of green prik ki nu ('birdseye chilies'),
sliced thinly, store in a stoppered jar for a week in
the refrigerator, then it is ready to use. The excess
can be used as a condiment for this dish.
Slice the beef, and pound the slices thin. Mix the
marinade ingredients and combine with the beef, and
marinade for about 2 hours.
In a large skillet or wok, heat some oil, and sautee the
beef, marinade, garlic, shallots and chilies for about 3
minutes.
Add the remaining ingredients and sautee for a further
2-3 minutes until cooked.
Serve over jasmine rice, and garnish with a fried egg.
Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
Vongchavalitkul University, Korat 30000, Thailand
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