RE: [CH] Chile pasta

Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Mon, 08 Jun 1998 13:26:31 -0700 

	Christi asked: ". . .Does anyone know where I could buy some Chile
flavored
> pasta?  I received some in a gift basket last Christmas and haven't been
> able
> to find it anywhere. . . "
> 
Sorry, can't help you with premade Chile flavored but I think I found the
next best thing. . .I over the weekend I opened my new issue of Better Homes
& Garden (searched their web for the same recipe but its not there yet) - in
fact the whole article's on "Hot and Cool" foods made with peppers like a
Chocolate Flan, Grilled Chicken Mole sandwich, . . .

Rigatoni w/ Fire-Roasted Jalapeno Pesto

6 large fresh jalapeno peppers
1/4 cup freshly grated Parmesean and/or Romano cheese
2 TBS Olive oil
1/4 tsp salt
6 oz dried regatoni
2 TBS snipped Italian parsley
Fresh Parmesan curls

	Pierce wide end of peppers with a long-handled fork; roast peppers
over the open fire of a gas burner (Or roast in a 425 deg oven on a
foil-oined baking sheet for 25-30 minutes or until skin is blackened.) Place
the peppers in a new brown paper bag and seal. Let stand for 20-30 minutes
or until the peppers are cool enough to handle.
	Carefully peel and seed the peppers. In a food processor bowl or
blender container combine jalaepenos, cheese, oil, and salt. Process or
blend until almost smooth; set aside.
	Meanwhile, cook pasta according to package directions. Drain and
rinse w/cold water. Toss cooked pasta with jalepeno pesto and parsley.
Garnish with cheese curls. Serve immediately or cover and chill up to 24
hours before serving. Makes 4 side-dish servings.

Needless to say, you could substitute the jalapenos for other peppers and
adjust the heat according to your own degree.

Another recipe that caught my eye was. . .

Grilled Corn w/Ancho-Avacado Butter

1/2 to 1 small ancho pepper
2 TBS lime juice
3 TBS butter or margarine, softened
1/2 small avacado, seeded, peeled, chopped
1/8 tsp salt
6 ears white and/or yellow sweet corn

	In a small saucepan combine ancho pepper, lime juice, and 2 TBS
water; cook on low heat, covered for 10 minutes or until pepper turns soft.
Drain and cool. Remove stem and seeds from pepper, then chop finely and
combine with butter.
	Slightly mash avacado with the salt. sitr into butter. Cover and
chill or spoon into small mold or cup lined w/wax paper or plastic wrap,
chill.
	Cook corn (this goes into long deatil on cooking it, leaving some of
the husk on for presentation, etc, but basically, cook it for about 5-7
minutes in water, then. . .) Drain. Grill on an uncovered grill directly
over medium coals for 10 minutes, turning several times. Remove butter from
wrapper & serve w/ hot ancho-avacado butter.

Sharen Rund Bloechl

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