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[Leslie <cayadopi AT yahoo.com>]

Another good one !

I just made 2 cream cheese stuffed jalapenos.... I can't believe I ate TWO of 
them.
Normally just a couple of slices is enough for me, very hot to me.

I'm going to make some more up for lunch and take them to the family sunday 
dinner.


I'll be trying that chicken recipe also.


Here's a veggie recipe I came across that is really good.



CAPONATA

Small cubes  eggplant (peeled)
Small slices  zucchini
Small slices celery
Slices of onion
Chopped garlic

heat oil, cook the above over med until eggplant softening.

Add in

sliced mushrooms
capers
green pimento stuffed olives
quartered small tomatoes

red wine or apple vinegar
sugar
salt 
pepper

serve hot.

leftover also keep in the fridge well

 

________________________________
From: EarthNSky <erthnsky AT bellsouth.net>
To: homestead AT lists.ibiblio.org
Sent: Sunday, August 30, 2009 1:20:07 PM
Subject: Re: [Homestead] Skinning chilis

We decided to start making our own powders this year.  We have Ancho 
powder, Pasilla powder, Cayenne powder, etc.  We can mix and match to 
our tastes or as the recipe might support.  We've become big fans of 
grilled chicken marinaded in half Ancho, half Pasilla and lime, then 
using said grilled meat in a Southwest inspired salad that includes pine 
nuts, feta(our sub for goat cheese), scallions, cherry toms, romaine, 
avocado, in a light lime/olive oil dressing.  It is to die for!

B

Leslie wrote:
> I've seen the dried powdered red chili,  (molino means ground) at the local 
> farmers market (it isn't chili powder), 
> as there are pretty big pepper farms around here also.
> 
> That local farmers market also sells big gunny sacks with dried red pepper 
> (probably
> an ancho from your description - about 6" long 2-3" across, triangular 
> shape - correct?).  
> 
> I asked a mexican couple buying one of those big bags how long that sack 
> would last them.
> The answer was 4-5 months !!
> 
> The next question,,,,,,,, is what do they do with them?
> 
> I do like enchilada sauce, nice kick, but not too hot.
> 
> So are you saying I can take a dried chili, rehydrate (remove stem/seeds),
> and cook it down into enchilada sauce?  Do you add anything else?
> 
> 
> 
> 
> 
> ________________________________
> From: Sage Austin | Eureka! Design <eureka AT hctc.net>
> To: homestead AT lists.ibiblio.org
> Sent: Sunday, August 30, 2009 9:52:35 AM
> Subject: Re: [Homestead] Skinning chilis
> 
> Depends on the sauce. The New Mexican enchilada sauce is made from 
> dried, powdered red chile. In NM you buy this as chile powder or chile 
> molino. This stuff is not to be confused with chili powder from the 
> regular grocery store, which often adds other spices in the mix and 
> doesn't taste the same. Often the NM chile powder is named by where the 
> chile grows, as different regions have slightly different heat and 
> flavor. I like Nambe and Chimayo chile which is very hot. As far as I 
> know, these are the same as hatch chilies only they let them go to red 
> before harvesting, drying, and powdering (or hanging in ristras)
> 
> For most of the rehydrated sauces I use the chile ancho, which is a 
> dried poblano. You'll recognize it by it's triangular shape, and it's 
> usually very dark, almost black, when it is dried. They are spicy 
> without being deadly. I forgot to say after they rehydrate you take off 
> the stem and discard that and the seeds before blenderizing.
> 
> You can do the same with the chipotles (smoked, dried jalapenos) but it 
> is a much hotter sauce. The smokiness adds a nice flavor. You could also 
> experiment with 2 anchos 1 chipotle for a sauce. You don't need to use 
> more than 3 of anything unless you are making a lot. These will be hot 
> enough.
> 
> I know it's very confusing, but most peppers have one name when they are 
> fresh and another name when they are dried, but they are the same pepper.
> 
> Most of my hot pepper seeds I buy from Seeds of Change 
> <http://www.seedsofchange.com/> in Santa Fe, NM. I get my poblano, 
> jalapeno, and "hatch" from them. The hatch chile (generic term for fresh 
> green chile to be roasted) would be the Anaheim, Epanola Improved, and 
> Numex Big Jim. Looks like they have added the Numex Sandia. The 
> differences are in the heat and they explain how hot in the listings.
> 
> Hope this helps Leslie,
> 
> --Sage
> 
> Leslie wrote:
>> Sage, 
>>
>> Which chilis are you rehydrating to make that sauce.
>> i've asked some of the locals, but they don't seem to differentiate.
>>
>> Anchos, Poblanos, what?  Which seed packet would I order?
>>
>>
>>
>> ________________________________
>> From: Sage Austin | Eureka! Design <eureka AT hctc.net>
>> To: homestead AT lists.ibiblio.org
>> Sent: Saturday, August 29, 2009 10:43:44 AM
>> Subject: Re: [Homestead] Skinning chilis
>>
>> Bev, I hate to admit but dried chilies are so plentiful in my part of 
>> the world I just buy the chipotles and anchos at the store, and grow the 
>> ones I eat fresh! I would be interested in knowing how James smokes his, 
>> though.
>>
>> To make sauce I rehydrate dried chilies in a bowl by pouring boiling 
>> water over them. After they are soft, I throw the chilies and the water 
>> into the blender, and then have a paste-like sauce that can be use in or 
>> on anything. You can also add a little to mayonnaise to spice up 
>> whatever you make with that. When cooking pinto beans I just throw a 
>> couple of dried anchos in whole and they break down while cooking. I 
>> also add a little natural liquid smoke for the flavor you guys get by 
>> adding pork. It's my version of ranch style beans!
>>
>> A popular Texas use of hatch green chilies is to serve them hot with 
>> melted cheese over french fries! I try to stay away from fried foods, 
>> but I can't resist this! I also use them in a lot of egg dishes.
>>
>> In New Mexico, the enchiladas are flat! Instead of two rolled ones, you 
>> put your cheese and onions and sauce in between two flat tortillas, 
>> cover with more sauce and cheese and bake. The sauce is the red one I 
>> already mentioned. For me it's a great use of the two round layer cake 
>> forms I never otherwise use!
>>
>> There are so many salsa recipes out there, it's just a matter of finding 
>> the right one for you. I like cilantro in mine, and a lot of people 
>> don't like cilantro. I like cumin in much smaller quantity than called 
>> for and usually half or quarter the amount or leave it out altogether.
>>
>> --Sage
>>
>>
>>
>> EarthNSky wrote:
>>  
>>> Sage Austin | Eureka! Design wrote:
>>>  
>>>    
>>>> Yum! I prefer jalapenos smoked to fresh, and buy them dry as chipotles 
>>>>    
>>>>      
>>> I know James smokes his...
>>> How do you smoke yours, Sage?
>>>
>>>
>>>
>>>  
>>>    
>>>> to add to sauces. I also make sauces from dried chili anchos, which are 
>>>> poblanos when fresh.
>>>>    
>>>>      
>>> Recipes?
>>>
>>>
>>>
>>>  I stuff jalapenos with cream cheese, batter them
>>>  
>>>    
>>>> with egg and flour, brown them in oil.
>>>>    
>>>>      
>>> Nom nom.
>>>
>>>
>>>  
>>>    
>>>> We do cook with the locally native chilipequin which is hot but 
>>>> flavorful--could this be the small pepper you saw? We live in the part 
>>>> of Texas where Mexican Food is "TexMex" but I prefer the cooking of New 
>>>> Mexico. In TexMex jalapenos or serranos are chopped fresh with tomatoes 
>>>> for salsa, and gives you what I call "instant burn". A TexMex green 
>>>> sauce is made mostly with tomatillos.
>>>>    
>>>>      
>>> I've been looking for a different salsa, not too sweet, with a serrano 
>>> kick, something less vinegar and more salt.
>>>
>>>
>>>
>>>  
>>>    
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>>
>>      
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>>  
> 
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-- 
Sleep well tonight, for somewhere in the ocean's depths, MY son is 
protecting your freedom on the USS Key West, currently deployed 
somewhere in the Pacific and/or Indian Ocean.  Go Navy!
EarthNSky Farm, NW Georgia, USA

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>From cayadopi AT yahoo.com  Sun Aug 30 14:31:52 2009
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From: Leslie <cayadopi AT yahoo.com>
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The Obama-society LOL



________________________________
From: "Clansgian AT wmconnect.com" Clansgian AT wmconnect.com

What idiot society would trash 700,000 working vehicles in the
hallucination that having to buy them back new somehow adds to our wealth.



>From erthnsky AT bellsouth.net  Sun Aug 30 14:54:42 2009
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Date: Sun, 30 Aug 2009 14:54:37 -0400
From: EarthNSky <erthnsky AT bellsouth.net>
Organization: EarthNSky Farm
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Subject: [Homestead] Torture investigations
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I remember that a few months ago, like in May?, President Obama stated
that he did not want to look back, only forward, and that he would not
investigate the torture allegations due to the fact that it would put
troops in harm's way.  I respected that decision, and it made me think
that perhaps I'd been wrong about the guy, that maybe he truly had risen
above party politics, but alas, no, it appears not.
Something tells me that he may have made the 'no more torture' speech to
the CIA and they did not want to play the game.  As punishment, the CIA
will now be investigated.  Maybe I look at this all wrong, but to me,
this is just a political torture technique designed not to get at the
truth, because we all know that the CIA did in fact torture people, but
to embarrass and discredit the organization as well as the former
administration.  (I think the latter comes as icing on the cake, not the
primary target, but provides nice collateral damage to appease those
like Pelosi in the party.) The losers are those men and women who have
volunteered out of a sense of duty to serve their country.  The winners
are those in the world who despise the United States.  I think we have
weakened our country and given the enemy ammunition to use against us.
I certainly don't think that President Obama gains anything here as I am
reminded of the saying that if you wrestle with pigs....well, you know.
  I certainly am not defending the CIA or the former administrations
actions or policy, I do believe there should have been an investigation
and leadership shakeups, however, I think it should have been done
quietly and out of the public eye, just like the torture itself.  The
image of the United States is already stained-we don't need to add
additional dirty laundry to the pile..
The way things are shaking out, the CIA is being castrated, and power is
being given to the even more secretive National Security Council(IMO,
they have a longer history of torture) and a new division for
interrogation is under direct White House control.   This HIG program is
practically a black (covert ops kind of black) program because it's
leadership is vague-no one is sure how the FBI or the NSC exactly
figures into the equation.  The top of the chain, however, is the Oval
Office, yet another example of power usurped from one agency or branch
and reallocated to the executive branch.  It is a method of centralizing
power in the administration, something that is very scary to me.

Bev
--
Sleep well tonight, for somewhere in the ocean's depths, MY son is
protecting your freedom on the USS Key West, currently deployed
somewhere in the Pacific and/or Indian Ocean.  Go Navy!
EarthNSky Farm, NW Georgia, USA