Re: [CH] Disappearance of chile head list
The Geissmans (jgeissman@socal.rr.com)
Sat, 28 Jun 2008 22:59:14 -0700
I'm certainly getting a lot of posts. After months of maybe
two or three digests per month, recently there have been
more than one on some days.
Here's a recipe to change the topic. "Chile"
10 oz Mexican Longaniza sausage
onion, 1
celery, 2-3 sticks
bell pepper, 1
garlic
rice vinegar, 1/4 cup?
tomato paste, 2 tbsp
[chile paste optional]
chicken stock, 1 cup?
oregano, cilantro, other herbs & spices
other peppers as desired
beans, 1 to 1 1/2 lb
Skin sausage and fry slowly until it melts and
starts to cook. Add chopped onion, celery and
bell pepper to the red oil that is released from
the sausage. Add other peppers to taste. Cook
rather slowly for a while. I use a jar of chopped
garlic, or dried garlic slices, so I don't add it until
later. Add tomato paste, vinegar, stock, beans
and herbs/other flavors. Bring to boil, turn down
and cover until beans are done.
For beans I like bland green ones because the
sausage provides plenty of flavor. I mostly use
a package of frozen lima or broad beans (the latter
from the local Persian market). Last time I used a
package of frozen Trader Joe's Soycotash, which
is 1/2 corn and 1/2 soy beans, plus a drained and
rinsed can of black beans; that was quite good and
had lots of different colors. Because a good longaniza
sausage has a lot of flavor, I don't add other flavors
such as chipotles, usually just some some hot sauce
or fresh serrano if available to make it a bit hotter.
Jim