Re: [CH] any suggestions for apple (must be cooked)/cayenne concoction?

JohnT (Love2Troll@kc.rr.com)
Fri, 13 Jun 2008 13:02:53 -0500 

Jim,

Apples and heat for sure go together.  I use Granny Smith apples in a lot of 
my ferments.  Not exactly what you might be looking for, but here is a 
burrito I once made that turned out darned good! You might be able to use 
some of the ideas behind it.


From: Love2TrollSent: 4/9/2008 4:52 PM
Apple Pie Burritos

I've done really well at avoiding desserts for the last 6 mos or so. But....

Wilderness Original Country Apple pie filling
Luck's Fried Apple With Cinnamon filling
Cabot Extra Sharp cheddar cheese
Mama Lupe's flour tortillas (burrito size)
Seeded and diced fatalii pods
Croutons

Pretty simple & pretty good. Fatalii pods can be overpowering to me what 
with the strong flavor, but worked well in this mix. Cheddar cheese on top 
of apple pie is a family fav & I used a full ounce for ea burrito. (remember 
that all my burritos are made to be frozen and nuked so strips, chunks, 
shredded etc get melted)

The Chatham Village garlic & butter flavored croutons are something that I 
often use to soak up juices etc when making burritos. Various stuffing mixes 
too. I get 32 oz resealable foil-lined bags croutons at Sam's for abt $6. 
They nicely soaked up the pie filling syrup so could roll the burritos.

First time using Mama Loupe's tortilla wraps and very happy with them. A 24 
pk at Sam's costs just a little more than the 8 pk of Mission brand that I 
usually use. Same procedure... nuke each one for 20 seconds before adding 
filling and rolling. Makes them more pliable and at the same time toughens 
them up so don't tear when rolling.

Just a trial batch. Used three 15 oz cans Luck's & a couple 21 oz cans 
Wilderness to make 10 burritos. I forgot to add a smear of crushed refried 
beans to the wrap before rolling. Sounds weird, but I think would work & 
will try next time.





----- Original Message ----- 
From: Jim Graham
To: Chile Heads
Sent: Friday, June 13, 2008 9:48 AM
Subject: [CH] any suggestions for apple (must be cooked)/cayenne concoction?


Might be a bit off-topic, but I see (from my procmail logs scrolling by)
that the fighting/bickering is still going on (all I see is a log entry
telling me the mail was directed to /dev/null, which for you non-Unix
types, is like a black hole...nothing that goes in can ever escape).

Ok...fresh/raw apples now appear to be on the danger list for my oral
allergy syndrome (foods trigger pollen allergies with, at least in my
case, a quick trip into anaphylaxis or full-blown anaphylactic shock).

So, I've got a whole bag of apples that I can't eat unless I cook them
(denatures the proteins that get confused with those in the true pollen
allergens, and the immune system doesn't trigger).

I'm also starting to get (in increasing quantities) cayennes that are
nice and red (of the peppers in my pepper garden, cayenne has always
been, by far, the first to produce good quantities of ripe peppers).

I'm just wondering how a cayenne-enhanced apple sauce would taste....
Does anyone have any thoughts on this?  Would that be a good combination
of mildly hot/sweet?  And if so, does anyone know how to make apple sauce
from fresh apples?

Later,
   --jim

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