Re: [CH] Flayin' Chillin' Chiles - Early Show
Assembly (Assembly1@btinternet.com)
Tue, 28 Mar 2000 13:19:07 +0100
Hi,
Re:
><snip>
>Anyway, he does have some good recipes, I just don't like his TV
>personality and how he sometimes pretends to know more than he does.
Haven't had the "pleasure" of his acquaintance, either live or by video, as
I can't get CBS here in England, but I get what you say from the
tone of the web page: a kind of feeling that we should be grateful for his
wisdom and in awe of his technique.
However, as you also say, some of the recipes are good. I tried the Spiced
Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce & Roasted
Garlic Tamale. My SO and I used a kilo of good, cheaper pork loin roast
instead of tenderloin, but otherwise made it as described. It is a very
good and very easy recipe (the actual work time was no more than a half an
hour). The spice rub is a good one - as good as others which
have been posted on this list - and the ingredients are those which a CH
normally would have to hand. By roasting the slightly fattier loin, I'm
left with some wonderful nut-brown chile fat perfect for frying potatoes.
The sauce is creamy and goes well with the pork. The leftovers make a
great sandwich.
I'd recommend this recipe to the list. But Flay seems to
be expecting us to read the recipe and applaud him, not cook it ourselves.
For instance, he left out the recipe for roasted garlic tamales which appear
in the title (we may expect magicians to hide the secrets of their trade,
not TV chefs). I'm glad you may have got through to Flay about the
differences between habs and Scotch Bonnets, Deb; but if he's running a
place called the Mesa Grill and he's being paid big bucks to lecture about
chiles and provide recipes on national television you'd think he'd take the
trouble to get things right himself.
Cheers,
Virginia