[CH] Hotter Than Hell recipes

Christopher E. Eaves (cea260@airmail.net)
Tue, 31 Mar 98 22:16:23 -0600 (CST)

                     *  Exported from  MasterCook  *

                             Chile con Queso

Recipe By     : "Hotter Than Hell" by Jane Butel
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Posted

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           soybean oil -- * see note
     1/2  cup           onion -- finely chopped
   1      clove         garlic -- minced
   1      tablespoon    all-purpose flour
     3/4  cup           evaporated milk
     3/4  cup           ripe tomatoes, fresh -- chopped
   1      pound         processed American cheese -- cut in cubes
     1/4  cup           sharp cheddar cheese -- shredded
     1/4  cup           Monterey jack cheese -- shredded
     1/4  cup           jalapeno chile pepper -- minced
                        --pickled or fresh

* Other vegetable oils don't work as well.

Heat oil in a heavy saucepan, fondue pot or chafing dish. Add onion & garlic; cook until onion is clear. Stir in flour. Gradually stir in evaporated milk & cook until mixture is thickened; stir in tomato, cheeses & jalapenos. Cook, stirring, about 5 minutes or until cheeses are melted & flavors are blended. Taste & adjust hotness.

Makes 2 cups.

Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>

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NOTES : Authors notes:
My favorite formula for this traditional, cheese - fondue - like dip. I was commissioned to develop the recipe for a major chain of fast food Mexican Restaurants. It keeps in the freezer for 6 months & doubles as a great sauce for vegetables & eggs---- See Chile Cheese Onions & Sombrero Jalapa recipes.
                     *  Exported from  MasterCook  *

                       Cold & Hot Cucumber Canapes

Recipe By     : "Hotter Than Hell" by Jane Butel
Serving Size  : 28   Preparation Time :0:00
Categories    : Appetizers                       Posted

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        cucumber
                        kosher salt or sea salt -- as needed
   1      can           smoked oysters (3 2/3 oz.) -- drained
   1      teaspoon      fresh lime juice -- or to taste
   2      tablespoons   mayonnaise
   1      teaspoon      dry mustard -- or to taste
                        hot pepper sauce -- to taste
   7      thin slices   white bread -- firm textured
                        mayonnaise -- as needed
   2      teaspoons     New Mexico hot red chile pepper -- ground

Slice ends from cucumber, then score sides with tines of a fork. Cut into 28 very thin crosswise circles from cucumber; set remaining cucumber aside. Sprinkle a large flat, paper towel lined plate generously with the salt. Then carefully place cucumber slices in a single layer on salt. Sprinkle tops of cucumber with salt & cover with another layer of paper towels. Weigh down with a plate & let stand about 2 hours at room temperature. Then rinse slices & pat dry. In a food processor or blender, combine oysters, lime juice, 2 tablespoons mayonnaise, mustard, hot pepper sauce & remaining cucumber (cut in chunks). Process until well chopped but not pureed. Taste & adjust seasonings. (The mixture can be made as hot or mild as you prefer.) Using a biscuit or cookie cutter, cut 28 small rounds of bread; or, if lacking a cutter or short on time, quarter each slice of bread. Spread each round or quarter with mayonnaise, then with the smoked oyster mixture. Cut each cucumber slice almost in half, leaving halves attached just by the rind & a bit of cucumber next to it. Roll each half around your index finger, curling 1 half round forward & 1 half round backward; set a curled cucumber slice on each canape. Sprinkle canapes with ground chile.

Makes 28 appetizers.

Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>

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NOTES : Authors notes:
Very unusual! Few guests will guess what these canapes are made of until they've taken several bites. I particularly like serving these in warm weather, though they're terrific anytime.
                     *  Exported from  MasterCook  *

                     Cream of Broccoli Soup, Caliente

Recipe By     : "Hotter Than Hell" by Jane Butel
Serving Size  : 4    Preparation Time :0:00
Categories    : Posted                           Soups & Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          double strength chicken broth -- * see note
   1      cup           fresh broccoli -- chopped
   2      tablespoons   unsalted butter
   1      medium        onion -- coarsely chopped
   1      medium        fresh jalapeno or serrano chile -- finely minced
                        --or more to taste
                        salt -- to taste
   1      cup           whipping cream
   2                    egg yolks
   1      tablespoon    New Mexico red chiles, crushed -- or to taste

Place broth in a medium, heavy saucepan. Add broccoli, cover & bring to a simmer. Meanwhile, melt butter in a small skillet, add onion & cook until lightly browned. Add onions to the broccoli - broth mixture, cover & simmer about 30 minutes or until onion is very soft. While mixture is still hot, process in a food processor or blender until smoothly pureed. (Be careful not to scald yourself!!!) Add jalapenos or serranos, taste & adjust seasonings, adding salt if desired. Return soup to pan & place over very low heat. Beat cream & egg yolks together; pour into soup in a very thin stream, stirring constantly. Cook, stirring, until soup coats a wooden spoon in a fine film; do not let soup come to a boil, as it may curdle. Immediately pour soup into soup cups, sprinkle with red chiles & serve piping hot.

Makes 4 servings.

Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>

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NOTES : Authors notes:
So smooth & flavorful, this basic soup is versatile, too -- it can be made with almost any green vegetable ( you might try asparagus, spinach, Swiss chard or zucchini). The "caliente" character comes from fresh green chiles; use 1 or more, to make the soup as tame or zesty as you wish.
For the best, most special flavor in this & other soups, use homemade broth. You'll get the richest taste if you "recycle" your broth: after stewing a chicken, store the broth in the freezer until you're ready to cook another bird. Then use it again, adding extra flavor with vegetables & herbs... & again, freeze until the next use.
Chris' note:
To make 2 cups of double strength broth from canned broth start with 4 cups broth in a saucepan, bring to a simmer & let simmer uncovered until reduced to 2 cups of broth. 
                     *  Exported from  MasterCook  *

                          Crunchy Hot Crab Bites

Recipe By     : "Hotter Than Hell" by Jane Butel
Serving Size  : 16   Preparation Time :0:00
Categories    : Appetizers                       Posted

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          lump crabmeat -- drained
                        --all shell bits removed
   1      tablespoon    fresh lime juice -- OR
   1      tablespoon    fresh lemon juice
     1/2  teaspoon      lime or lemon peel -- finely grated
   1                    green onion -- minced
   2      tablespoons   parsley -- minced
   1      teaspoon      Worcestershire sauce
                        hot pepper sauce -- to taste
   1      teaspoon      hot prepared mustard -- or to taste
                        --such as cajun, creole or chinese
   2      tablespoons   unsalted butter -- melted
  16                    melba toast rounds
     1/2  cup           Swiss cheese -- OR
     1/2  cup           sharp cheddar cheese -- shredded

Preheat broiler.

Combine crab, lime juice, lime peel, green onion, parsley, worcestershire sauce, mustard & pepper sauce. Taste & adjust seasonings. Brush melted butter on toast rounds & arrange in a single layer in a broiler pan. Top each round with a portion of the crab mixture, then 1 1/2 teaspoons cheese. Broil until cheese is melted & crab mixture is hot.

Makes 16 appetizers.

Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>

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NOTES : Authors notes:
Simple to prepare & serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab.
                     *  Exported from  MasterCook  *

                            Exciting Escargots

Recipe By     : "Hotter Than Hell" by Jane Butel
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Posted

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           unsalted butter
  36      large         escargots -- canned
   3      tablespoons   garlic -- minced
   1      cup           Margarita Jalapeno Salsa
   2      tablespoons   New Mexico red chiles -- crushed
  12                    flour or corn tortillas -- OR
   1      small loaf    French bread -- sliced

Preheat oven to 425F.

Melt butter in a skillet; add garlic & saute until garlic barely begins to turn golden. Place 6 escargots in each of 6 individual casseroles; drizzle evenly with garlic butter. Spoon 2 heaping tablespoons salsa evenly over escargots in each casserole; sprinkle 1 teaspoon of crushed chile over each. Bake 15 to 20 minutes or until sauce sizzles. Meanwhile, warm tortillas (or slice & warm French bread). Serve escargots with tortillas or bread for dunking in the sauce.

Makes 6 servings.

Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>

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NOTES : Authors notes:
The sassy flavors of the chile & Margarita Jalapeno Salsa make for a spanking new version of this always elegant appetizer. Serve in small oven proof casseroles.