Shawn Highfield wrote to Dave Drum <=-

That pretty much bites the bitter carrot. I'm a happy omnivore. Made
this for myself and my kid brother the other night. You could eat
this, I think. But the cayenne (just a smidgen) might put Andrea off
of it.

I just leave most of the spice out and add it to my own serving, not as good but it's a small price to pay for all the things she does for me.
:)

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your way
of handling it at your house. Anaheims, jalapenos and serranos have a
definite and detectable taste. I think once the heat gets above your
personal comfort level it overwhelms your sense of taste. Up to that
point the spiciness just enhances the flavour.

I won't recommend you mke this at home as it has both gluten and heat.
But, if you ever get the chance to have it ala carte - go for it. It's
right tasty if I do say so myself.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt

MMMMM---------------------------BATTER--------------------------------
1 c A-P flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten

To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.

Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).

Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.

Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.

Uncle Dirty Dave's Kitchen

MMMMM

... Chefs, please stop trying so hard to be so pathetically trendy.
--- MultiMail/Win v0.52
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Hi Dave,
On <Wed, 23 Jul 24>, you wrote me:

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your

I can sneak a bit in and she'll be okay.

way of handling it at your house. Anaheims, jalapenos and serranos
have a definite and detectable taste. I think once the heat gets
above your personal comfort level it overwhelms your sense of taste.

I have lots of peppers here i use for my hot sauce. One thing about the
dried pepers they sure do last a while.

I won't recommend you mke this at home as it has both gluten and
heat. But, if you ever get the chance to have it ala carte - go for
it. It's right tasty if I do say so myself.

I've saved the recipe. We are getting new room mates so will try a few
more things, but I stick with GF flower everywhere.

Shawn

* SeM. 2.26 * Environmental condoms: "Y'want paper or plastic?"
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Shawn Highfield wrote to Dave Drum <=-

A diplomatic solution. Unlike many other chilies cayenne seems to not
have any flavour to my taste buds so you'd probably be OK with your

I can sneak a bit in and she'll be okay.

way of handling it at your house. Anaheims, jalapenos and serranos
have a definite and detectable taste. I think once the heat gets
above your personal comfort level it overwhelms your sense of taste.

I have lots of peppers here i use for my hot sauce. One thing about
the dried pepers they sure do last a while.

My only hot sauce is what I first made as a try for a more "garlicky"
version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

I won't recommend you mke this at home as it has both gluten and
heat. But, if you ever get the chance to have it ala carte - go for
it. It's right tasty if I do say so myself.

I've saved the recipe. We are getting new room mates so will try a few more things, but I stick with GF flower everywhere.

If you're used to the ins & outs of cooking GF that's a safe alternative.
I'd have to stumble along for a bit as I imagine there's a learning
curve. Bv)=

* SeM. 2.26 * Environmental condoms: "Y'want paper or plastic?"

Condoms been around for a loooooooong time. The most wide spread versions
were made from fish air bladders (according to Giacomo Casanova (really)
a well kown author and rake from early 18th century. It's said he used
to blow them up to check for holes and leaks. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.

When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,
On <Fri, 25 Jul 24>, you wrote me:

My only hot sauce is what I first made as a try for a more "garlicky" version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

The one I make is a more "garlicky" version of "Grace Hot Sauce" which is
a thinner vinager based one. If I want it more mild I don't blend many of
the peppers in the sauce, just simmer then for a while so the vinager is flavoured.

Here in the woods I just have good old frank's red hot. (Which I like and don't care who knows it! ;) )

/ DD> If you're used to the ins & outs of cooking GF that's a safe

alternative. I'd have to stumble along for a bit as I imagine there's
a learning curve. Bv)=

Not as much as their used to be. Especially with things like Bob's
1-1 flour. It's supposed to be 1-1 for AP in recipes. It's darn close,
I still add extra xanthum gum and sometimes those phy husks we
talked abuot before depending on what it is.

a well kown author and rake from early 18th century. It's said he
used to blow them up to check for holes and leaks. Bv)=

At least he was smart about it. DOn't want too many of those bastard's
running around ya know? LOL

Shawn


* SeM. 2.26 * Celibacy is not hereditary.
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Shawn Highfield wrote to Dave Drum <=-

My only hot sauce is what I first made as a try for a more "garlicky" version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

The one I make is a more "garlicky" version of "Grace Hot Sauce" which
is a thinner vinager based one. If I want it more mild I don't blend many of the peppers in the sauce, just simmer then for a while so the vinager is flavoured.

Here in the woods I just have good old frank's red hot. (Which I like
and don't care who knows it! ;) )

Nothing wrong with Frank's. I use it in my breakfast tomato juice. My
favourite G.P. store-bought hot sauce is Cholula.

If you're used to the ins & outs of cooking GF that's a safe
alternative. I'd have to stumble along for a bit as I imagine there's
a learning curve. Bv)=

Not as much as their used to be. Especially with things like Bob's
1-1 flour. It's supposed to be 1-1 for AP in recipes. It's darn
close, I still add extra xanthum gum and sometimes those phy husks we talked abuot before depending on what it is.

a well kown author and rake from early 18th century. It's said he
used to blow them up to check for holes and leaks. Bv)=

At least he was smart about it. Don't want too many of those bastard's running around ya know? LOL

It's not the social stigma it used to was.

Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ancho Chile, Shrimp & Pasta
Categories: Pasta, Seafood, Cheese, Citrus, Chilies
Yield: 2 Servings

8 oz Long, thin pasta
Salt & black pepper
1/2 c Oil; grapeseed or canola
3 cl Thin sliced garlic
1 oz Dried ancho chilies; rinsed,
- seeded, deveined
1/2 lb (U-25) raw shrimp; peeled,
- deveined, tails off, cut
- in thirds
Fresh grated Parmesan
Lime or lemon juice; fresh

Put a large pot of salted water on to boil for the pasta
when you start this recipe. Once the water is boiling, add
the pasta and cook until al dente. While the water is
coming to a boil and while the pasta is cooking, prepare
the rest of the recipe as follows.

Heat oil in a small skillet on medium heat. Once the oil
is hot, add sliced garlic. Cook until lightly browned,
then remove with a slotted spoon to a large bowl.

Thinly slice the ancho chilies (can chiffonade as you
would with basil, just roll up into a cigar shape and
slice crosswise). Add the sliced chilies to the hot oil
and cook ONLY for 20 to 30 seconds. Remove with a slotted
spoon to the bowl with the garlic. Do not over-cook the
chilies or they will get bitter.

Add the raw shrimp to the pan with the now chile and
garlic infused oil. Increase the heat to high, cook for a
couple minutes, stirring frequently, until the shrimp is
just turning pink. Remove from heat. Add the shrimp and
oil to the bowl with the garlic and chilies.

Add the drained, cooked pasta to the bowl with the shrimp,
garlic, chilies, and oil. Sprinkle with salt and black
pepper and toss to combine. To serve, portion out into
bowls, sprinkle with freshly grated Parmesan and a little
lemon or lime juice.

Yield: Serves 2 as a main or 4 to 6 as a side.

From: http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Shotgun Wedding: Case of wife or death!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Sun, 27 Jul 24>, you wrote me:

Nothing wrong with Frank's. I use it in my breakfast tomato juice. My favourite G.P. store-bought hot sauce is Cholula.

Ohh that's an idea. I never tried franks's in tomato juice, I"ll grab a can next week though!

Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:

Sometimes freezing diving is fun. We had ours down pretty good but
she bought a bunch of meat on sale so it's crammed again.

Shawn


* SeM. 2.26 * Bosses come and bosses go, but a good secretary lasts forever. --- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

Nothing wrong with Frank's. I use it in my breakfast tomato juice. My favourite G.P. store-bought hot sauce is Cholula.

Ohh that's an idea. I never tried franks's in tomato juice, I"ll grab
a can next week though!

Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:

Sometimes freezing diving is fun. We had ours down pretty good but
she bought a bunch of meat on sale so it's crammed again.

My upright Kenmore freezer needs defrosted again. That will involve the
ice chests and styrofoam frozen foods shipping containers I've stashed
in the garage/warehous. Then trundling the thing out to the patio and
leaving it with the door propped open on a 90 degree day. Let the melt
water run off (saves mopping) rather than dumping catch pans dow the
drain. Bv)= Then re-stocking things ... and no doubt finding more of
the forgotten treasures.

If I ever hit a windfall I'm going to buy a self-defroster model and
have Habitat for Humanity come pick this one up for their op shop.

The freezer compartment atop my icebox is a delf defroster which is a
nice thing - but it's relatively small.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Mushroom Freezer Mix
Categories: Beef, Mushrooms, Soups, Wine
Yield: 4 Quarts

4 lb Ground beef
2 1/2 lg Onions
2 cl Garlic; minced
3 (10 3/4 ounce) cans Cream
- of Mushroom soup
12 oz Mushroom stems & pieces
1/2 Can water
+=OR=+
1/2 Can red wine
1 tb Instant beef bouillon
1/2 ts Pepper

Cook and stir meat until brown and well broken up.

Drain off fat and resserve for another purpose.

Stir in remaining ingredients; heat to boiling.

Reduce heat; cover and simmer 15 minutes, stirring
occasionally.

Divide mixture among four 1-quart freezer containers
(about 3 cups in each).

Cool quickly.

Cover and label; freeze no more than 3 months.

NOTE: If using a vacuum sealer freezer life can be
quadrupled or more. -- UDD

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... It depends on which end he tries to light.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)