[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