[CH] Sunset Magazine Recipes
Robert L (rlusk12@earthlink.net)
Sat, 04 Jul 1998 01:42:00 -0700
New Issue of Sunset Magazine (April) has some great Chile Info, Pictures
and recipes. I left a few out but here they are:
* Exported from MasterCook *
Javanese Sambal With Grilled Shrimp
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Main Dishes
Seafood Serrano
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Sweetened coconut flakes
6 serrano peppers; seeded, deveined, chopped
1 1/2 teaspoons anchovy paste
2 Cloves Garlic
5 Tablespoons Lime Juice
1 Pound shrimp -- peeled and deveined
1. In a food processor, whirl cocount, chilies, anchovy paste, garlic,
and lime juice until coconut and chilies are minced; scrape container
sides frequently.
2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14
in.)
3. Brush shrimp with paste. Be sure to reserve some for serving.
4. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or
on a gas grill set at medium hot (can hold hand at grill level for no
more than 3 seconds);
close lid on grill. Cook shrimp, turning once, until bright pink but
still moist (about 2 minutes a side).
5. Serve with reserved sambal paste.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken Enchiladas W/ Salsa Verde
Recipe By : Sunset Mag. April 98
Serving Size : 6 Preparation Time :1:30
Categories : Main Dishes Poblano
Serrano Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Tomatillos -- husks Removed
1 Pound Poblano peppers
1/2 cup pumpkin kernels, roasted
4 Cloves Garlic
1/3 Cup Fresh Cilantro -- chopped, lightly pak
2 Cups Chicken broth
2 2 To 4 Fresh Serrano Chiles -- chopped
1 Whole Red Onion
15 Corn Tortillas -- Cut in half
3 cups chicken -- shredded & cooked
3 Cups Jack cheese -- shredded
Cilantro sprigs
Salt
1 Cup Sour Cream
1. Rinse tomatillos. Place tomatillos and poblanos in a 10- by 15 inch
baking pan. Broil 4 to 6 inches from heat, turning as needed, until
blackened all over, about 20 min. total. When cool enough to handle,
pull off and discard poblano peels, stems, seeds, and veins.
2. In a blender of food Processor, whirl ( in batches if necessary)
tomatillos, poblanos, pumpkin seeds, garlic, cilantro, and broth until
smooth. Add Serranos and puree.
3. Meanwhile, peel onion and cut 3 or 4 thin slices from the center.
Seperate slices into rings and wrap artight. Finely chop remaining
onion.
4. Spread 1 cup chili sauce over the bottom of a shallow 3-quart
casserole (about 10-12 in). Cover sauce with 1/3 of the tortillas,
overlapping. Scatter 1/2 of the chicken, 1/2 of the chopped red onion,
and 1 cup of the cheese over the tortillas. Spoon 1 cup chili sauce
over cheese. Cover completely with another 1/3 of the tortillas.
Scatter remaining chicken, onions and 1 cup cheese over tortillas;
moisten evenly with 1 cup chili sauce. cover with remaining tortillas,
then coat tortillas evenly with remaining sauce.
5. Bake in a 400 F. oven until sauce is bubbling at edges, about 15
minutes. Sprinkle remaining cheese on enchiladas and bake until it
melts, 2 to 3 minutes.
6. Scatter red onion rings over enchiladas and garnish with ciantro
sprigs. Cut into rectangles and serve with a wide spatula. Add salt and
sour cream to taste.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Caribbean Habanero Cornbread
Recipe By : Sunset Mag. April 98
Serving Size : 9 Preparation Time :1:00
Categories : Breads Cheese
Habanero
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup yellow cornmeal
1 Cup flour, all-purpose
1 Tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 Cup Salad oil
1 Large Egg
1 Can creamed corn -- (8 1/2 oz)
1/2 Cup plain low-fat yogurt
1/2 Cup monterey jack cheese -- shredded
2 tablespoons Habanero chiles -- minced
2 Tablespoons Anaheim chili pepper -- minced
1. In a large bowl, stir to combine cornmeal, flour, sugar, baking
powder, and salt.
2. Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheims. Stir
until ingredients are evenly moistened.
3. Pour batter into an oiled 8-inch square pan. Bake in a 375 F. oven
until bread is a golden brown and begins to pull from pan sides, 30-35
minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Indian Spiced Potatoes
Recipe By : Sunset Mag. April 98
Serving Size : 4 Preparation Time :0:20
Categories : Cayenne Potatoes
Serrano Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon salad oil
1/4 teaspoon caraway seed
1 teaspoon cumin seed
1 Cup red onion -- finely chopped
2 Cloves garlic -- minced
6 serrano chile -- minced
2 teaspoons fresh ginger -- minced
2 teaspoons turmeric -- ground
3 Cups potatoes -- cooked & diced
2 teaspoons cayenne pepper -- (fresh if possible)
1/4 Cup fresh cilantro -- chopped
1/4 Cup fresh mint leaves -- chopped
2 Tablespoons lime juice
salt
1. In a 10- to 12- inch frying pan over med-high heat, combine oil,
caraway seed, and cumin seed. Stir until seed smells slightly toasted,
about 2 min.
2. Add onion, garlic, serranos, and ginger; stir until onion is
limp-translucent but not browned, about 2 minutes. Stir in turmeric
and potatoes, then add cayenne to taste. Stir often until potatoes are
hot, about 2 min.
3. Add Cilantro, mint, lime juice, and salt to taste.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Portuguese Red Pork
Recipe By : Sunset Mag. April 98
Serving Size : 4 Preparation Time :2:00
Categories : Jalepeno Main Dishes
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 jalapeno -- chopped
1 Jar Red Pepper -- peeled
3 Pounds pork sirloin chops -- (1 inch thick)
1 teaspoon Olive oil
1 Onion -- finely chopped
2 garlic cloves -- minced
3/4 Cup dry white wine
1 Tablespoon Parsley -- chopped
Salt
Fresh ground pepper
1. In a blender of food Processor, smoothly puree jalepenos and red
peppers.
2. Rinse pork and pat dry.
3. Place an 11- 12 inch nonstick frying pan with an ovenproof handle
over med-high heat. Add oil, onion, and garlic and stir often until
mixture is lightly browned, 8 to 10 minutes. Pour Onion mixture from
pan.
4. Add Pork chops to pan without crowding and brown evenly, turning
once or twice, 3 to 5 min per side. Add onion, pepper puree, and wine;
stir to blend.
5. Cover frying pan tightly and bake in a 375 F. oven until meat pulls
from bone easially, about 1 1/2 hrs. Uncover for last 10 min and stir to
thicken the sauce.
6. Transfer chops to a platter and pour sauce over them. Sprinkle with
parsley; add salt and pepper to taste.
- - - - - - - - - - - - - - - - - -
Cheers!,
Robert Lusk
The Pepper Fools Hot & Spicy Recipe Pages:
Http://home.earthlink.net/~rlusk12