Re: [CH] This is a test

Rael64 (z42dkm@yahoo.com)
Thu, 3 Aug 2006 05:17:32 -0700 (PDT) 

Chet-

Got your first message w/recipes, including its
formatted text.  I think sometimes it slips through
<g>...

But to all, that could be the problem for those who
have difficulties posting.  Tis been a while, but I'm
fairly sure I remember some heated discussions as to
how Brother Mike B. had the list set up, but in
essence, I believe he was after simplicity and ease of
upkeep (meaning, he didn't have to check in on us
daily...hourly?)   So, as we may have come to be seen,
the list operates with 'no frills': plain text, no
pics, etc.  Fine by me...

Of course, I could be wrong as can be (it happens) and
there's an list-voodoo going on.  Somebody kill a
chicken...or smoke one...or stuff it...<flash>...what
you stuff it with? onion? no no nooo, no. With lemons
and chiles? no no noooo no. with jimminana? ya ya
yaaaaa ya.

Peace, Hendrix, and Chiles.......
Don

--- Chet Bacon <chet@chetbacon.com> wrote:

> Sometimes my posts make it through sometimes they
> don't
> or I don't see them come back through the list.
> I sent this out to Rael and the list but it never
> made it back to me 
> from the list so I don't think it made it.
> Lets try this again - sorry for taking up bit space
> but it drives me 
> nutz until I figure out what is happening.
> 
> Chet
> PS - First batch of Chocolate Habs picked! Not a lot
> in the picking but 
> a small fix! These are wintered over and potted
> plants though we are 
> getting a few others coming ripe now. So the hot
> weather is a good thing 
> for these peppers.
> 
> 
> 
> Curry-Ginger Oil
> 1 quart grapeseed or canola oil
> ½ cup peeled and minced fresh ginger
> 1 cup Madras curry powder
> 1. In a large, heavy saucepan, combine the oil with
> the ginger and heat 
> over medium heat until the oil is fragrant and the
> ginger just begins to 
> color, about 8 minutes. Remove from the heat and
> cool completely, about 
> 20 minutes.
> 2. Meanwhile, place a large, heavy sauté pan over
> medium ehat. Add the 
> curry powder to the dry skillet and toast, stirring,
> until the curry 
> powder smokes slightly, 8-10 minutes. Whisk in the
> ginger and oil, 
> remove from the stove, and cool completely, 30 to 40
> minutes.
> 3. Transfer the oil and spices to a 1- to 1 ½ -quart
> glass jar, scraping 
> the pan well. Allow the mixture to stand until the
> oil and curry powder 
> have separated completely, about 4 hours or
> overnight. The oil is now 
> ready to use. Store in the refrigerator.
> Makes 1 quart. Lasts 1 month, refrigerated.
> Toss veggies like zucchini, onions or peppers with
> the oil, season them 
> with salt and pepper, and bake them on a baking
> sheet that’s been 
> preheated in a 400°F oven. Tsai uses this oil for
> recipes such as 
> Curry-Ginger Sweet Potato Fries.
> Asian Pesto
> 2 jalapeño chiles, stemmed and seeded
> 8 garlic cloves
> 1 tablespoon sugar
> 1 heaping tablespoon peeled and minced fresh ginger
> 1 cup roasted salted macadamia nuts or roasted
> salted peanuts
> Zest of 2 lemons
> 2 cups extra-virgin olive oil
> 1 cup fresh basil leaves, packed
> 1 cup fresh mint leaves, packed
> ½ cup fresh cilantro leaves, packed
> Kosher salt and freshly ground black pepper to taste
> In a blender or food processor, combine the chiles,
> garlic, sugar, 
> ginger, nuts zest, and 1 cup of the oil and blend
> until smooth. Add the 
> basil, mint, and cilantro and blend while slowly
> adding the remaining 
> oil until a thick puree is formed. Season with salt
> and pepper. Store in 
> a tightly covered jar and refrigerate.
> Makes about 3 ½ cups. Lasts 2 weeks, refrigerated.
> Tsai suggests mixing equal ratios of this pesto with
> cream cheese for a 
> yummy chip dip. This pesto can also serve as a
> spread in sandwiches. 
> Some of the recipes Tsai uses the pesto for include
> turkey spaghetti and 
> chicken salad with orzo pasta.
> Hoisin-Lime Sauce
> ½ cup plus 2 tablespoons grapeseed or canola oil
> 2 tablespoons minced garlic
> 1 tablespoon peeled and minced fresh ginger
> 2 cups hoisin sauce
> ½ cup fresh lime juice
> Kosher salt and freshly ground black pepper to taste
> 1. Heat a wok or large sauté pan over medium heat.
> Add the 2 tablespoons 
> of oil and swirl to coat the pan. Add the garlic and
> ginger and sauté 
> until soft, about 2 minutes. Add the hoisin sauce
> and stir to prevent 
> burning. Cook, stirring for 1 minute, then add the
> lime juice.
> 
> 2. Transfer the mixture to a blender and blend,
> drizzling in the ½ cup 
> oil. Season with salt and pepper. Cool thoroughly
> and use or store.
> Makes about 2 cups. Last 2 weeks refrigerated.
> Spread this sauce on tortillas, use it for dipping
> chicken fingers, or 
> drizzle it over stir-fries. Tsai has used this sauce
> to make Asian 
> Sloppy Joes and Hoisin-Roasted Duck With Sweet
> Potatoes.
> 
> from MrsLinsKitchen
> Rael64 wrote:
> 
> Oh, man...mint is wonderful stuff...mint tea, mint
> in
> iced tea, mint in ice cream, in beans...but here:
> 
> Cut up one fresh pineapple and put into a big bowl
> (small bite-sized pieces, say, 1/4-1/2 inches). Chop
> fairly fine about 2 cloves garlic (more or less, to
> taste), and add to pineapple. Dice a couple roma
> tomatoes and add along with some ground cumin,
> approx.
> 1/8 tsp. Dice/mince a couple chiles of your choice
> and add. Stir well, and wet (not drown) with some
> lime juice (1 lime should be plenty) and maybe a
> splash of vinegar. I've chopped up a bit of onion
> and
> added as well, but the onion tends to fight with the
> garlic and pineapple too much, so I think it's best
> without. And lastly, add in a good tablespoon, or
> even two, of chopped fresh mint. Stir again, cover,
> refrigerate, and let sit for a good 3-4 hours so the
> mint does its thing.
> 
> Great with just chips but good with fish too.
> Probably works with chicken (blah) and other beasts
> too.
> 
> Peace, Hendrix, and Chiles......
> Don
> 
> 
> --- jsphar@pacbell.net wrote:
> 
> > Wow didn't know that. Sounds like the mint I have
> > almost everywhere in the garden. Too bad I only
> > seem to use 2 bunches of the stuff per year...
> >
> > John S.
> >
> 
> 
> 
> 
> 


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