Re: [CH]V6 #215 Tricks to share
Cameron Begg (begg.4@osu.edu)
Mon, 17 Jul 2000 11:34:23 -0400
Hi C-H's,
Michelle asked:
>Now if someone could explain the easy way to roast and peel green chiles.
Three steps:
1 Put a rack on the top level of your oven and heat it to 500degF or
hotter. Open the door carefully and quickly distribute the chile pods
on the rack. Shut the door promptly. Wait and listen for spitting and
popping noises from within. (10-15min.)
2 Take out peppers with tongs and drop them into a plastic bag. Put
the plastic bag inside a paper one (grocery sack) and fold down the
top to keep the heat in. Sweat the peppers for half an hour.
3 Tip the peppers out into ice water and chill them thoroughly. They
will now easily part with their skins.
Tomatoes: Impale on a long kebab skewer through the "spider" end.
Blister all round with your trusty kitchen propane torch. Peel under
cold running water. Don't drop 'em - they're slippery!
Fajitas - I have mentioned this before but it was years ago and some
of the new list members might be interested in a re-post. Mix equal
volumes of cheap sweet red wine, soy sauce and green Louisiana hot
sauce. Marinade thinly sliced steak or chicken for as long as you
like before searing it in a very very hot cast iron frying pan.
(Unless you have SERIOUS extractor fans this is best done outdoors on
the grill.) Serve in warm flour tortillas with sour cream, salsa and
chopped vegetables. Now I'm hungry.
Louisiana hot sauce: In my opinion the following cheap alternative
tastes better - Put a catering can size (about a gallon) of pickled
jalapenos with carrots and onions etc. through your liquidiser
(blender) to produce green goop. Store in a gallon plastic container.
Use as required. This is the only form of green jalapeno that I like.
--
---
Regards, Cameron.