[CH] NJ Hot Luck & After
RisaG (radiorlg@home.com)
Wed, 25 Oct 2000 09:25:39 -0400
I went and looked at Mark's pictures of the event. Thanks for a separate
picture of the hummus. I'm glad everyone enjoyed it so much. I'm glad
there was at least one shot of me (in the group shot). I've sent the URL
onto others so they can see the pictures.
In the aftermath, I have to say, I had a ball and the food was the best
of the 3 hot lucks so far.
Yesterday, I re-heated a brownie, put some vanilla ice cream on it and
then sprinkled some chipotle powder over that. Boy was it good. A good
take on what Doug did with his Evil chocolate chip cookies. Great
dessert.
My DH said that he thought the brownies were the best brownies I've ever
made, except he still doesn't understand the combination of sweet & HOT.
I do and enjoy it thoroughly.
I've gotten a good review on the brownie from Karen Zanger (hi Karen)
and she thought the chocolate chip cookies were truly evil. They are. I
still have 2 on my counter which I am going to sandwich together with
vanilla ice cream later this afternoon. Maybe sprinkle some powder on
top. We'll see how evil I want to get. Depends on how the day is going.
Since I finally got re-subbed to the C-H last night, here are the
recipes for what I made (and already posted to DePepperMan):
* Exported from MasterCook *
Risa's Kick-Butt Hummus
Recipe By : RisaG, Hot Luck 10/21/00
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beans
Chiles
Amount Measure Ingredient -- Preparation Method
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2 15 oz cans chickpeas -- drained & rinsed
8 cloves roasted garlic -- or 1/2 head
8 cloves fresh garlic -- chopped
4 oz lemon juice
4 oz tahini -- or more
olive oil
3/4 tsp red savina powder
3/4 tsp smoked chocolate habanero powder
ground cumin -- to taste
salt -- to taste
cilantro -- chopped finely
Place garlic in food processor and process until finely chopped. Add
chickpeas, tahini, habanero powders, cumin, salt and a bit of cilantro.
With machine running, add olive oil in a thin stream. Puree until
smooth. Add a touch of salt and pepper, to taste.
To serve, remove to serving bowl. Surround with pita triangles. Chop
cilantro and garnish hummus. Drizzle extra oil on top. Maybe a touch of
habanero powder, for color.
Makes enough for a large crowd.
FOR PERSONAL USE ONLY! RIGHTS RESERVED.
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NOTES : You can divide this recipe. Take 1/2 out and put in a bowl, for
the non-chile heads and add the habanero to the other half. You'll make
both crowds happy!!
* Exported from MasterCook *
Spicy Mushroom Monkey Bread
Recipe By : RisaG, Rights Reserved 10/19/00
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Dough:
3/4 cup lukewarm water
1 egg -- lightly beaten
3 tbsp unsalted butter -- softened
1 1/2 tsp salt
2 tbsp sugar
3 tbsp dried milk
3 cups bread flour
1 1/2 tsp instant yeast
Filling:
3/4 lb fresh mushrooms -- cleaned & chopped
1/2 oz dried mushrooms (to 1 oz)*
2 shallots -- minced
2 cloves garlic -- minced
1/2 red bell pepper -- chopped
2 habanero peppers -- chopped finely
1 1/2 tbsp unsalted butter
1 1/2 tbsp olive oiil
2 tbsp unbleached all-purpose flour
1 tbsp sweet paprika
1/3 cup fat-free sour cream
1 tsp salt
1/4 cup vegetable broth
Set ABM for dough setting. Place ingredients in machine
according to manufacturer directions.
When dough is done, place in a greased bowl and let sit
for 30 minutes, covered, until doubled in bulk. Remove
from bowl. Break into small pieces, about the size of a
large walnut.
Preheat oven to 350°F.
While dough is in machine, make filling: Melt the butter
in skillet, then add oil. Heat medium. Add mushrooms to
the skillet, stirring frequently. Add reconstituted dried
mushrooms. Saute for a moment. Saute together for 6
minutes. Add shallots, garlic, bell peppers and habanero
peppers. Cook for 2 minutes more. Meanwhile, mix the
flour and paprika into the sour cream until smooth and
set aside. Add the reserved mushroom liquid and broth to
the pan, and bring to a boil; reduce the heat to simmer,
and add the sour cream mixture stirring well. DO NOT let
this mixture boil. Adjust seasonings. Place in a bowl to
let it cool.
When filling is done, place it at the bottom of a 13x9"
baking pan. Place dough balls in melted butter and then
place them on top of the mushroom mixture. When finished,
place pan in preheated 350°F oven for 40-50 minutes until
browned on top.
Serve as an appetizer by scooping each piece of bread
out of the pan with some mushroom mixture on top and placing
each one (2-3 on a plate) on plate, mushroom mixture atop.
Sprinkle with a touch of paprika or chili powder and serve.
FOR PERSONAL USE ONLY! RIGHTS RESERVED.
Notes:
* To reconstitute mushrooms, place them in a small bowl. Cover
with boiling water. Let sit for 30 minutes, covered. When
soft, drain well, reserving soaking liquid. Press on mushrooms
to extract all the liquid.
Served at October 2000 Hot Luck, Bound Brook, NJ
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* Exported from MasterCook *
Hot Luck Chocolate Chipotle Brownies
Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Chiles
Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine
6 oz semi sweet chocolate -- broken into sm pc
3 oz unsweetened chocolate
3 large eggs
3/4 cup sugar
1/2 cup brown sugar
2 tsp vanilla extract
1 tbsp chipotle powder
1/2 tsp cayenne powder
1/2 tsp ground coriander
1/8 tsp ground cloves
1 cup all-purpose flour
1/2 cup raisins -- soaked overnight in
beer
1/2 cup hazelnuts -- toasted & chopped
confectioners' sugar -- for garnish
Combine the chocolate and butter in a heavy bottomed
pan and cook over low heat just until chocolate melts.
Cool. Beat the eggs in a mixing bowl until they start to
thicken. Add the sugars. Continue beating until the mixture
is light and fluffy. Stir in vanilla and chocolate mixture.
Lightly toast the spices in a skillet over low heat, stirring
often. DO NOT LET THEM BURN! Combine the spices
and flour in a bowl with a whisk. Gently stir the dry
ingredients into the wet ingredients. Gently add the
raisins and hazelnuts, stirring just until combined. Don't
overmix.
Pour the mixture into a greased and floured 9" round pan.
Bake in a 350°F oven just until set 25-30 minutes. Cool
in the pan. Turn out and cut into wedges. If desired,
dust with confectioners' sugar and serve with vanilla
ice cream.
Notes:
* I put the butter and chocolate in a microwaveable dish
and melted them together on HIGH for a few seconds at a
time until the chocolate was melted. I stirred them together.
Then completed the recipe.
Served at October 2000 Hot Luck, Bound Brook, NJ
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
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RisaG