VT outlaw cookin - Salsas
Jack Schidt
Orange Chipotle Salsa
3 cans mandarin oranges
2 dry chipotles, stem off and de-seeded
4 scallions
some cilantro
Rinse the mandarin oranges, cuz they come mit light syrup; wash dat stuff
off. The reason I used mandarin is because the fresh oranges I can find
aren't so good this time of year. In february round here, the oranges are
better. So is this recipe.
After you rinse the mandarins a coupla times, mash em up. take the dry
chipotles (not the canned ones in adobo, but the dry kind you make yourself
or get from Penzey's) and julienne then and then cut them again (mincing,
no?). Add them to the oranges.
Slice up some fresh scallions and toss them in the mix. Then add as much
cilantro as you see fit.
You're done. Let it sit for a while so the flavors marry and the chipotles
hydrate.
Red Salsa
This one brings tears to no eyes
Whole ancho chiles, maybe 8
half a cup of sundried tomatoes
half of a white onion
4 cloves roasted garlic
1/4 cup toasted pinon nuts (pine nuts, pignola, whatever)
tbsp hershey's baking cocoa
pinch of toasted cumin
1 tsp toasted oregano
Cut the tops off the anchos and dump the seeds out. Toast them in a hot,
dry skillet for a couple minutes a side Drop em in a pot with water and
come
to the boil, steeping the chiles. Drain and reserve the liquid (tea). Grab
the limp anchos and puree them along with the onion, garlic, sundired
tomatoes and toasted pine nuts. Pour into a bowl and mix in the remaining
ingredients. I added a chopped tomato to this batch, but you could skip
that if you like.
Salsa Verde - mild
4 good sized poblanos
half a white onion (the other half)
4 cloves garlic
2 Haas avocados
4 tomatillos
pinch of toasted cumin
1 tsp toasted oregano
half cup fresh cilantro
juice of 1 lime
Roast the poblanos so the skins are charred and blistering, preferably over
flame. Let sit in a paper bag for 15 or 20 minutes. Peel and de-seed them
and set aside. Steam the tomatillos for a few minutes and place them, along
with the rest of the ingredients in a food processor and puree. Pour into a
bowl and let sit for a while.
Salsa Verde - hot
same as above but use NM Big Jim Chiles instead of poblanos and skip the
avocado. I added a
diced serrano as well.
Jack Sauced
Pablo
"Jack Schidt" <jack....@snet.net> wrote in message
news:7Ecp9.2932$jF4.104...@newssvr10.news.prodigy.com...
> Well, you asked
>
> Orange Chipotle Salsa
>
Jack, I think I love you.
Er, at least I know I love these recipes. Can't wait to try
them. I'll bet the cook-in was the biggest dose of
southwestern food to come into VT in a while.
BTW --my favorite taqueria here makes a salsa verde without
the tomatillos. It's mainly avocados and chiles seranos. I
think I'll try this recipe w/o the tomatillos and see how
close it comes. Does this sound like anything you've ever
made?
Tschuss,
Pablo
Jack Schidt
"Pablo" <pabl...@peoplepc.com> wrote in message
news:uqb8ldb...@corp.supernews.com...
heh heh, to be fair, Siobhan and Frank and their friends are no strangers to
southwestern/mex fare; they made some great atole - both chocolate and
strawberry. In addition (a big addition) Kate made some kick-ass tamales.
I've made a salsa with just avocado, poblano, and lime juice, but I'll give
the serrano thang a try, for sure. Thanks.
Jack SW
Margaret Suran
>
> "Jack Schidt" <jack....@snet.net> wrote in message
> news:7Ecp9.2932$jF4.104...@newssvr10.news.prodigy.com...
> > Well, you asked
> >
> > Orange Chipotle Salsa
> >
> (Recipes snipped. See original post.)
>
> Jack, I think I love you.
>
ahead of you.
Siobhan Perricone
wrote:
>> I'll bet the cook-in was the biggest dose of
>> southwestern food to come into VT in a while.
>>
>heh heh, to be fair, Siobhan and Frank and their friends are no strangers to
>southwestern/mex fare;
Indeed not! You should see the collection of peppers and other wonderful
ingredients I have in my cupboards. :) Frank's fajitas are to die for. I
can't quite get the knack. He tends to be better at foods that don't need a
lot of hovering or that cook quickly. :)
I'll be posting the Atole recipes soon, and I'll get Joe to give me the
meat pie recipe.
--
Siobhan Perricone
some chick says "thank you for saying all the things I never do"
I say "the thanks I get is to take all the shit for you"
it's nice that you listen, it'd be nicer if you joined in
as long as you play their game girl, you're never going to win
- Ani DiFranco "Face up and sing"
Jack Schidt
"Margaret Suran" <msu...@rcn.com> wrote in message
news:3DA5B851...@rcn.com...
Dammit I was right! You really are the sweetest of sweethearts, Margaret.
Jack Amigo
Hag & Stenni
<jack....@snet.net> wrote:
>Well, you asked
>
>Orange Chipotle Salsa
>
snip wonderful recs..
>
>Jack Sauced
>
Wow, I cant wait to give these a spin, all sound
wonderfull...Interesting, The VT cook-in seems to have taken
on a TexMex flavor, while the last one I intended in
Chi-Town Had a deffinite Asian leaning..Was this planned, or
Do these Cook-Ins take on their own themes unbeknownst to us
I wonder?...Hag k
The answer to the "men only want to protect women" spiel is in a great quote
by Dr. Mary Edwards Walker Civil War Medal of Honor recipient - "You men are
not our protectors... If you were, who would there be to protect us from?"
pull a Loraine Bobbit (cut off waynespenis) to reply...
Jack Schidt
"Hag & Stenni" <ste...@waynespenisyahoo.com> wrote in message
news:3da60a5c....@news.newsguy.com...
> On Thu, 10 Oct 2002 10:29:23 GMT, "Jack Schidt"
> <jack....@snet.net> wrote:
>
> >Well, you asked
> >
> >Orange Chipotle Salsa
> >
> snip wonderful recs..
> >
> >Jack Sauced
> >
> Wow, I cant wait to give these a spin, all sound
> wonderfull...Interesting, The VT cook-in seems to have taken
> on a TexMex flavor, while the last one I intended in
> Chi-Town Had a deffinite Asian leaning..Was this planned, or
> Do these Cook-Ins take on their own themes unbeknownst to us
> I wonder?...Hag k
>
I think they roll the way they roll. sometimes this, sometimes dat.
But....the VT cookin was way cool in any way you want to imagine
Jack Barre
"Such is is and uh ain't is ain't " - Captain Beefheart
zxcvbob
This discussion is giving me the willies!
Best regards,
Bob
"Don't you think this outlaw bit has done got out of hand?" -- Waylon
Jennings
Kate Connally
Siobhan,
Hi. I'm finally back at work. Got home last
Wed. evening and spent the last four days
resting up. Boy did I hate coming back to work.
When can I retire? (Of course, I've wanted to
retire since I was about 18. ;-))
Anyway, I was going to ask you to make sure to get the
meat pie recipe from Joe. I loved those damn things!
And they seem so simple that it's amazing that they
taste so good - a case of the whole being more than
the sum of the parts. ;-)
I'll get busy and post my recipes soon.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu