Subj : Re: Quick Chili
To : Ben Collver
From : Dave Drum
Date : Wed Apr 03 2024 06:06:00
-=> Ben Collver wrote to Carol Shenkenberger <=-
BC> I enjoyed reading about your fruit trees and garden preparation.
BC> The plum trees have finished blooming here and the cherry tree
BC> is out in full force for almost a week now. My own body is
BC> finally feeling the spring rush. More energy, less aches.
BC> Mom grew anaheims when i was a kid. Different plants in the
BC> same group produced peppers with varying amounts of heat. Some
BC> where mild and others where whoo hah! Chile roulette. I liked
BC> the hotter ones best.
Anaheim/NumMx chilies range from 250 - 2500 SHU. My favourite is the
"Big Jim" which goes "above and beyone" the typical NuMex range and
into jalapeno territory. The NuMex Big Jim matures on the vine following
the typical green to red chile coloration pattern, with the green chilies
being less heat and more bright in flavor and the mature red version being
hotter and slightly sweeter. It has thick walls and a decent size cavity
(great for stuffing). It's comparable to an Anaheim chili and it can
easily be used as a bell pepper substitute given its size, flavor, and
overall meatiness.
If you are growing your own I suggest NuMex Heritage Big Jims. You can
get seeds from Dr. Paul Bosland's Chile Pepper Institute @ New Mexico
State University. They are the zippiest of that range of cultivars.
Here's a recipe I use with my own home grown chilies:
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 All-purpose 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
... Immortality gets boring after a few millennia.
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