Mexican & Barbecue Recipes: 2006-01-22

Saturday, January 28, 2006

Chicken Chili

Yield: 6 Servings

2 Tbsp olive oil
2 cup onion --, Chopped
2 cup red bell pepper --, Chopped
3 Tbsp jalapeno --, Minced
1 clove garlic --, Minced
1 cup beer

1 cup chicken broth
1/4 cup ripe olives --, Sliced
3 Tbsp chili powder
1 tsp coriander, Ground
1/2 tsp salt
1 29 oz canned tomatoes with juice, Chopped
1 lb boneless, skinless chicken breasts, Cubed
2 cup pumpkin (or butternut squash), cooked and cubed

2 Tbsp cilantro --, Chopped
1 Tbsp cocoa powder
16 oz can pinto beans, drained
6 Tbsp scallions --, Sliced
1 1/2 oz cheddar cheese --, Shredded
6 Tbsp sour cream

Heat the oil in a Dutch oven over medium heat. Saute the onions until lightly browned - - about 8 minutes. Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.

Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.

Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.

Serve in individual bowls, topped with the cheese, sour cream and
scallions.

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Looking for ideas for dinner?

Get inside the hidden cookbooks of America's favorite restaurants.

The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

Prepare dishes you know they'll love and save money by easily making them at home.

Get 5 of these secret recipes for free just for visiting the site.

See the full list of secret recipes and 4 bonus cook books here.

High Fiber Diet Controls Weight Gain

Maureen's Medical Moment: New studies indicate fiber important in controlling weight (WNDU 16)
New research shows a high fiber diet can keep you from gaining weight, even more than low fat diets. So, how do you fill your plate with fiber packed foods?

Top Enron Figures Head to Court (Los Angeles Times)
The conspiracy and fraud trial of the former chairman and CEO is set to begin next week.

Food doesn't have to taste bad to be good for you (Mobile Register)
The party's over and the day of reckoning has arrived. After merrily munching through a season's worth of fat-filled feasts, a new year has dawned, bringing with it the all-too-familiar annual resolution to be fit and trim and have healthier eating habits.

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RESTAURANT REVIEW: Pinata filled with food, drink --

RESTAURANT REVIEW: Pinata filled with food, drink -- and lots of it (Contra Costa Times)
On a Friday night at La Pinata 6, everyone's jammed together at the front bar, waiting for a table. The former Casa del Sol nightclub is now handsome, even giddy around the edges.

The Recipes (Duluth News Tribune)
Charlet Kratoska, an owner of the Trout Lake Lodge from 1946 to 1986, was famous for her German Potato Salad, which she would bring to Gunflint Trail Association potluck dinners. This recipe, and the ones that follow, appear in "A Taste of the Gunflint Trail." German Potato Salad 5 pounds potatoes 1 pound bacon 2 large onions, chopped 2 quarts of water (approximately) Salt to taste Pepper,

Dining Guide (The Charlotte Observer)
THE FOLLOWING are among the best in their categories, chosen by restaurant writer Helen Schwab.UPDATE a listing: jsheats@charlotteobserver.com.

Take Great Comfort In Generational Favorite (Lebanon Daily News)
A favorite comfort food of people of all ages is macaroni and cheese.

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Butternut Squash Chili

Yield: 8 Servings

2 Tbsp olive oil
2 onions, cut in 1/4 dice
2 Tbsp garlic, finely chopped
2 red bell peppers, 1/2 dice
3 Tbsp chili powder
2 Tbsp cumin, Ground

1/4 tsp allspice, Ground
1 1/2 Tbsp oregano, Dried
1 pinch red pepper flakes
2 can 28oz, plum tomatoes, peeled,
- chopped, with their juice

1/2 cup dry red wine
2 butternut squash, peeled, -cut into, 1/2 inch cubes **
1 zest of orange, Finely Grated
1 salt, To Taste

1 pepper to taste, Ground
2 can 15 1/2 oz ea red kidney beans, drained
2 Tbsp fresh cilantro leaf, Chopped
2 Tbsp flat-leaf parsley, Chopped

** NOTE: Butternut squash can be difficult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully.

The easiest way to work with it is to cut the squash in half crosswise at the base of large neck. Then carefully cut in half lengthwise.

Scoop out any seeds in the cavity and slice the halves into 1/2 inch lengths crosswise. Peel the skin from each piece and then cut into cubes.

1. Heat olive oil over medium heat in a large, heavy pot. Add onions, garlic and red peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted.

Add the chili powder, cumin, allspice, oregano and red pepper flakes; cook for 1 minute longer, stirring to coat vegetables well with spices.

2. Add the chopped tomatoes with their juices, red wine, diced butternut squash and orange zest. Bring all ingredients to a boil, reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until squash is tender. Add salt and pepper to taste, and adjust seasonings.

3. Add the kidney beans and fold in gently. Cook 10 minutes more. Just before serving, stir in the chopped cilantro and parsley.

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Friday, January 27, 2006

XO dishes, ambiance give restaurant flying start (Honolulu

XO dishes, ambiance give restaurant flying start (Honolulu Advertiser)
Unlike prodigiously flexible Chinese acrobats, Chinese restaurants aren't known for bending over backward or even stretching a little to provide hospitable service. I've dim-sum dined in Hong Kong and San Francisco, indulged in Peking duck in London and Beijing and sucked on crab in Shanghai. And while they were some of my most memorable meals, service occasionally seesawed downward with a

Dining Guide (The Charlotte Observer)
THE FOLLOWING are among the best in their categories, chosen by restaurant writer Helen Schwab.UPDATE a listing: jsheats@charlotteobserver.com.

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A Tart With Two-Thirds Less Fat (Hartford Courant)

A Tart With Two-Thirds Less Fat (Hartford Courant)
Q: I found this awesome-looking recipe for Leek and Swiss Chard Tart in Bon Appetit magazine but from the looks of it, I can't eat it (with my medical concerns) because it's too high in fat and saturated fat. Can you cut the fat in half for me?

Restaurant reviews (Contra Costa Times)
The following are edited versions of full-length restaurant reviews that have run within the past year in Friday TimeOut. Restaurants have been reviewed by Times writers John Birdsall and Nicholas Boer. The date the original review ran and its fork rating at that time is in parentheses.

RESTAURANT REVIEW: Pinata filled with food, drink -- and lots of it (Contra Costa Times)
On a Friday night at La Pinata 6, everyone's jammed together at the front bar, waiting for a table. The former Casa del Sol nightclub is now handsome, even giddy around the edges.

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Alan's Chili #23

Yield: 4 Servings

2 lb beef, Coarse Ground
1/2 lb flank steak 1/4 cubs
1/2 lb reg. beef, Ground
15 oz tomato sauce
12 oz beer
12 oz tomato paste

1 Tbsp yellow cornmeal
1 Tbsp red wine vinegar
1/4 cup minced onion, Instant
1/4 cup chili powder
1 tsp red pepper, Crushed
1 tsp cumin, Ground

1/4 tsp basil leaves
1/4 tsp caraway seeds
1/4 tsp coriander
1/4 tsp marjoram
1/4 tsp red pepper, Ground
1/3 tsp ginger

1/3 tsp tarragon
1/3 tsp dill seed
1/3 tsp paprika
1/3 tsp tumeric, Ground
1/3 tsp caramon, Ground
1 dash curry

1 dash dill weed
1 dash rosemary
1 dash saffron
1 dash thyme
1 bay leaf, crushed
1 cinnamon stick

1 1/2 tsp garlic, Minced
1 1/2 tsp salt
1 Tbsp orgeano leaves
2 Tbsp salad oil

In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown, stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed.

(Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked).

Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours.

This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.

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Thursday, January 26, 2006

Dash of this | Food news (The State)

Dash of this | Food news (The State)
Local farmers market sets schedule A collection of local farmers who have begun selling their products monthly on the patio of Gervais & Vine, 620 Gervais St., will continue to do so on the second Saturday of each month through spring. The next market will be 8 a.m. to noon Feb. 11.

Winter Wildfires Scorch Texas, Oklahoma (American Red Cross)
Wednesday, December 28, 2005 A series of wildfires raging through parts of Oklahoma and Texas have burned thousands of acres and hundreds of homes. At least four deaths have been attributed to the blazes that began over the weekend.

Dining Guide (The Times of Northwest Indiana)
With a 37-year-old reputation for providing fine dining and thousands of private banquets, The Patio, conveniently located on Broadway only two traffic lights from the U.S. 30 shopping mecca, is a great weekday lunch spot.

Roll models (The Trenton Times)
It takes a special knack to create the tight rolls that are sliced into the familiar near-bite-size rounds of nori-maki sushi. Roby Kosashi has it.

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Carroll Shelby Chili

Yield: 1 Servings

2 lb beef, Ground
1 cup onion, Chopped
1 green pepper, Chopped
1 clove garlic, minced

1 can (15-oz) tomato sauce
1 can (12-oz) beer
1 cup sharp cheddar cheese, shredded
1 package Carroll Shelby Texas brand chili mix

Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are tender. Add tomato sauce and 1 cup beer.

Add large spice packet, salt and cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15 minutes.

Gradually add remaining beer to masa flour packet, stirring until well blended. Add to meat mixture,
simmer 5 minutes. Serve with cheese.

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Wednesday, January 25, 2006

Mexican Chili

Yield: 12 Servings

2 lb beef, Ground
1 lb pork, Ground
2 onion --, Chopped
1/2 green pepper --, Chopped
1 can beef broth
1 can tomatoes, canned -- 15 oz

1 can light red kidney beans -- 15 oz
1 can dark red kidney beans -- 15 oz
1 can chili beans -- in chili gravy
1 can tomatoes in puree --, Crushed 28 oz

1 can tomato paste -- 6 oz
1/2 Tbsp salt
1/2 Tbsp pepper

3 Tbsp chili powder
1/2 Tbsp cayenne - -, Crushed
1/2 Tbsp garlic powder
1/2 Tbsp oregano
1/2 Tbsp cumin powder

Combine ground meat, onion green pepper and half of the salt and pepper in large pot and cook until meat is browned and onion and green pepper are tender, stirring frequently.

Drain off fat and add beef broth and whole tomatoes, crushing them while adding to the pot.

Bring to a boil stirring frequently. Add all the beans and continue boiling for 5 minutes stirring constantly. Add all remaining ingredients, reduce heat and simmer for 3 hours.

After simmering 1-1/2 hours, taste and adjust spices (heat level).

Chopped jalapenos, your favorite salsa, more cayenne etc. can be
added to obtain the desired heat level.

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Kidney Bean Chili

Yield: 10 Servings

1 large onion, chopped
6 garlic cloves, chopped
2 cup rendered beef kidney suet

2 1/2 lb extra lean chuck beef, cubed
1 lb ham, cubed
2 cup water

1 tsp cumin, ground
2 tsp oregano
1 cup red chili pulp *or*
6 Tbsp chili powder
1 Tbsp salt, To Taste

Cook onion and garlic in rendered beef suet until onion is limp and yellow. Add beef and ham and cook, stirring often, until it is a uniform gray color.

Add water, mix well, simmer one to one and a half hours. Add cumin, oregano, chili pulp or powder, and salt to meat mixture.

Stir frequently to prevent sticking, simmer for an
additional hour.

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Cashew Chili

Yield: 1 Servings

1 sm onion, diced coarse
3 cloves garlic, minced
1 jalapeno, seeded and diced
1 anaheim chile, seeded and diced
3 roma tomatoes, cut into eighths

1 - 15 oz can black beans
1/4 cup cashews
1/4 cup corn, Frozen
1 tsp cumin
1 tsp chili powder

1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1/2 can beer (something with flavor)
2 Tbsp olive oil

Saute the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and anaheim chiles and saute a few more minutes.

Add the beans with the liquid, tomatoes, cashews, spices, and beer, and bring to a low boil. Keep it boiling, stirring frequently, until most of the liquid has evaoprated (about 30-40 minutes).

About 10 minutes before it is ready, add the corn.

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Looking for ideas for dinner? Get inside the hidden cookbooks of America's favorite restaurants. The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook. Prepare dishes you know they'll love and save money by easily making them at home. Get 5 of these secret recipes for free just for visiting the site. See the full list of secret recipes and 4 bonus cook books here.

Farmer's Chili

Yield: 8 Servings

1 Tbsp oil
1 can (13 3/4 oz) beef broth
4 large cloves garlic, minced
1 1/2 cup to 2 cups water
1 large Spanish onion, minced
2 Tbsp brown sugar

2 med carrots, chopped
2 Tbsp chili powder
1 med zucchini, chopped
2 tsp cumin, Ground
1 can (15 1/2 oz) red kidney beans, drained

1 tsp oregano, dried
1 tsp salt
1/2 cup bulgur wheat
1 can (28 oz) whole tomatoes, - liquid reserved,

1/2 cup fresh corn kernels
light sour cream, low-fat
1 can (6 oz) low-salt tomato paste
1 thin green onions, Sliced thin
1 bunch cilantro leaves, Sliced

1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes.

2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.

Note: This is a highly flavorful, crunchy and substantial chili. As with most chili, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed.

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Hank's Chili

Yield: 12 Servings

1 cup onion, chopped
3/4 cup green pepper, chopped
3 Tbsp butter
3 lb chuck, Ground
16 oz hot chili beans

3 Tbsp chili powder
1 Tbsp garlic powder
32 oz tomatoes, crushed
1 Tbsp celery salt
1 tsp cumin, ground or seed

2 tsp salt
1 Tbsp coriander
2 Tbsp brown sugar
1 cup Chablis wine (or dry sherry)
1 Tbsp Worcestershire sauce
3 Tbsp steak sauce
32 oz Mexican chili beans

In a skillet saute onion and green pepper in butter until onion is transparent. Add meat and brown. drain well. place in a large pot.

Mash hot chili beans and add to meat; stir in tomatoes, chili powder, celery salt, garlic powder, cumin, wine, Worcestershire sauce and steak sauce. Simmer 1 hour, stirring occasionally.

Add mexican style beans. Stir and heat until warm.

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German Sausage Chili

Yield: 1 Servings

2 lb lean beef, Ground
1-1/2 lb German link sausage
6 chili anchos, Dried
4 can green chilies -- (4-oz cans)
4 large tomatoes

1 large onion -- white
3 cloves garlic
2 tsp cumin, Ground
2 tsp paprika
1 tsp oregano -- (Mexican )

Cut the stems from the anchos and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender until smooth.

Dice the sausage, onions and garlic, then saute over medium heat until onions are soft.

Drain off sausage grease and add the ground beef to the pot to brown.

Dice the green chilies and tomatoes. Add the vegetables and spices to the pot.

Add half the ancho sauce and water or beer to barely cover.

Add more ancho sauce over time to suit your taste.

Simmer 2-3 hours

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Tuesday, January 24, 2006

Bacon Chili

Yield: 4 Servings

1/2 lb bacon, with fat
2 lb spanish onions, chopped fine
5 Tbsp new mexican red chile powder
2 Tbsp cayenne powder
4 jalapenos, stems and seeds
1 removed, chopped fine

1/2 cup new mexican green chiles
1 canned, chopped
1 red new mexican chile pod
1 dried, stem removed
1 lb italian hot sausage, remove
1 skin and chop fine

1 dash tabasco sauce
1 tsp hungarian hot paprika
3 lb plum tomatoes, crushed
1 Tbsp mexican oregano

10 oz t-bone steak, chopped fine
5 lb chuck, Ground
1 1/2 cup water
12 oz beer
2 tsp salt

1 1/2 cup bell pepper, chopped
1 Tbsp garlic, in oil, chopped
2 Tbsp worcestershire sauce
1 Tbsp sugar
5 Tbsp cumin, ground

Fry the bacon in a large soup pot, add the onions, sauteing until
soft. Add the rest of the ingredients and bring to a boil. Reduce
heat and simmer for 2 hours.

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Lentil Chili

Yield: 4 Servings

1 cup lentils
3 Tbsp tomato soup powder
2 Tbsp masa (or corn flour)
1 Tbsp chili powder
1 Tbsp onion flakes

1 Tbsp cumin
1 tsp oregano
1 tsp salt
1 clove garlic
4 cup water

Combine all the ingredients and simmer 30 - 45 Min.

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Cyclone Chili

Yield: 6 Servings

1/3 cup lard
4 lb beef chuck, cut into 1/2 inc
1 large onion, chopped
3 cloves garlic, finely chopped
1 cup drained nopalitos canned
1 green pepper strips
12 fresh serrano peppers, (or canned)

1 chopped, or 12 tiny green h seeded and, Chopped
2 10-ounce cans Mexican green tomatillos*
1 6-ounce can tomato paste
1-1/2 cup beef stock (or beef broth) canned

1/3 cup fresh coriander, chopped
1 coriander, Ground
5 tsp cumin seeds (or ground) -Crushed
1 1/2 tsp salt
1/2 tsp black pepper, Ground

Heat lard in large heavy kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft.

Return all beef to kettle. Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.

Cover and simmer about 2-1/2 hours. Makes about 2-1/2 quarts.

* If using fresh tomatillos, increase beef stock or broth to 3 cups.

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Authentic Texas Border Chili

Yield: 12 Servings

3 tomatoes, med
1 onion, bermuda, large, finely chopped
1/4 tsp oregano, dried, pref. mexican
2 tsp paprika
5 garlic cloves, lg, fine chop
4 lb beef shank, coarse grind
1 Tbsp lard, butter, or bacon dripings
4 scallions, in bunches, chopped
5 bell pepper(s)
5 serrano chiles, fresh
1 lb chorizo sausage or
1 lb sausage, hot, non-italian
4 garlic cloves, med, fine chop
2 tsp salt
4 Tbsp red chile, hot, ground
4 Tbsp red chile, mild, ground
3 Tbsp cumin seeds
1 beer
1 water

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.
2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.

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Chili Sambal

Yield: 1 Servings

10 bird's eye chilies
20 red chilies
10 cloves garlic
1/2 c oil
2 Tbsp concentrated tomato paste
1 Tbsp dried prawns, soaked and blended
5 Tbsp lime juice
1 Tbsp sugar
1 salt and pepper, to Taste

Chop and blend chilis and garlic to a fine paste using some oil if necessary. Heat remaining oil and add blended ingredients, tomato paste and dried prawns.

Cook over low heat, stirring frequently for about 5 minutes. Add lime juice and sugar and season. Remove from heat and cool. Keeps for up to 2 weeks in a jar in the fridge.

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Looking for ideas for dinner?

Get inside the hidden cookbooks of America's favorite restaurants. The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

Prepare dishes you know they'll love and save money by easily making them at home.

Get 5 of these secret recipes for free just for visiting the site.

See the full list of secret recipes and 4 bonus cook books here.

Native cooking is making a comeback (Independent)

Native cooking is making a comeback (Independent)
Over the past year I've been travelling around the country, checking out regional food and producers. One of the pleasures is that it confirms how native cooking is making a comeback. Good eating starts with the produce, and at last the people who still make traditional delicacies, or have started making unusual ones, are getting full credit. More and more restaurants are putting producers' names

RECIPES: Slow-cooker fan dishes up healthy meals (Lexington Herald-Leader)
It takes only 10 minutes in the morning to have a healthful meal at 6 p.m. Slow cooking continues to grow in popularity as cooks search for ways to provide easy, nutritious meals for their families. Judith Finlayson's fourth slow-cooker cookbook, The Healthy Slow Cooker (Robert Rose, $22.95) emphasizes healthful servings of fruits, vegetables and whole grains.

Passion for pavs (The Age)
With Australia Day upon us, Nikki Fisher reveals the secrets behind our favourite dessert. -

Barbecuing Not Just a Man's Hobby (Hollister Free Lance)

Barbecuing Not Just a Man's Hobby (Hollister Free Lance)
When I started this column a few months ago, I had no idea it could become a vehicle for social change. It all started in a conversation, very simple and innocent, with a member of my family about grilling and barbecue.

Reds from the Antipodes (The Davis Enterprise)
Published Jan 16, 2006 - 14:27:28 CST. Wine tastings slow to a stop during the holidays, so wine writers are left on their own. I wasn't motivated to confect a Top Wines of 2005 list, so instead, I coerced my holiday guests into helping me drink a case of South American wines.

FDA Mulling OTC Sale of Fat Blocking Pill (AP via Yahoo! Finance)
A prescription diet drug that blocks the absorption of fat is "no magic pill" but will nevertheless help control calorie intake, the drug manufacturer said Monday as the Food and Drug Administration considered whether to approve the pill for over-the-counter sales.

Latest In Restaurants (Houston Press)
"A loaf of bread," the Walrus said, "Is what we chiefly need: Pepper and vinegar besides Are very good indeed-- Now if you're ready, Oysters dear, We can begin to feed."

Baked Apples

4 apples
1 c. brown sugar
1 tsp. cinnamon

Core apples and peel about 1/3 down. Place apple on a square of foil. Mix cinnamon and sugar. Place in center of apple. Bring foil up around sides and twist top.

Cook slowly in Dutch oven or on coals for 45 to 60 minutes.

Ants On A Hill

This is a great fun dessert recipe to make with your children.

1 med. - lg. apple per 2 children
1 qt. chilled water with juice of 2-3 lemons
1 paper towel per child
1 tbsp. peanut butter per child
8-10 raisins per child (optional)

Cut apples in fourths. Remove core. Soak in water and lemon juice so apples won't turn brown. Allow them to soak 2 to 3 minutes. Dry off with paper towel. Let child apply peanut butter, then raisins to wedge. If the child doesn't like raisins, it's okay, she just eats the peanut butter "hill".

Monday, January 23, 2006

Recipe Find: A life viewed through recipe box (San Antonio Express News)

Recipe Find: A life viewed through recipe box (San Antonio Express News)
I'm a sucker for old recipe boxes, searching them out at estate and garage sales, thrift stores and antiques shops. I even go on eBay occasionally in search of an elusive Westinghouse recipe box that looks like a '50s range complete with little cooktop burners.

And . . . They're off! (Fort Worth Star-Telegram)
Cooking and testing, revising and cooking again, four area women have galloped into the homestretch for a chance to win the Pillsbury Bake-Off The contenders from the Metroplex.

Barbeque Sauce

1/2 c. oil or butter
1 c. vinegar
1/4 c. water
2 tbsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1 tsp. garlic salt

Combine all ingredients, bring to a boil. Use on your favorite meats.

Barbeque Chicken Marinade

1-2 cloves garlic, minced
1/4 c. oil
1/4 c. soy sauce
1 tbsp. onion or 1/2 chopped onion
1 tsp. sugar
1/4 tsp. curry powder

Combine all barbeque sauce ingredients and mix thoroughly. Marinate 4-6 pieces of chicken in above for at least 24 hours. Then BBQ using your favorite method.

Mr. Tequila serves up authentic, fantastic Mexican dishes (Bradenton Herald)

Mr. Tequila serves up authentic, fantastic Mexican dishes (Bradenton Herald)
Having dined in many Mexican restaurants, I found Mr. Tequila to be one of the best. The prices are not high. The decor is colorful with highly-polished knotty pine walls. Bright Corona beer signs are strung about and it's shiny clean. Service is efficient and, above all, the food is great.

Fat-free key to yummy soup (Akron Beacon Journal)
Half-and-half, chicken broth substitutions keep creamy texture and taste ...

Company burned by barbecue company

Company burned by barbecue company
AZFamily (subscription), AZ - Jan 20, 2006... Last September, the Briems were at the Home and Garden show when they spotted a custom barbecue they thought they couldn't live without. ...

Drunken Red Snapper

Many traditional Mexican recipes call for a "drunken" sauce made from tequila, red wine, or other local spirits. This dish is simmered in red wine with ancho chiles, tomatoes, cumin, capers, and cilantro. Serve with rice, beans, and tomatillo salsa.

Preparation hint: Use fish fillets instead of a whole fish if desired. Be careful not to burn chiles during toasting. Preparation time does not include 1-hour chile soaking time.

Cuisine: Mexican
Prep Time: 25 Minutes
Cooking Time: 35 Minutes
Yield: 6 Servings
Source: EthnicGrocer

Directions:

1. Prepare chiles: toast in a dry skillet until color changes slightly and they begin to puff. When cooled, remove seeds. In a small bowl, cover chiles with hot water and let stand for about 1 hour.

2. Meanwhile, heat oil in large, heavy skillet. Dredge fish in flour. Brown fish on both sides and place in a shallow baking dish.

3. Saute onion in skillet until soft. Add garlic and continue saut ing until aromatic.

4. Drain chiles, and puree in a blender or food processor. Add to onion and garlic mixture and cook for about 5 minutes. Add tomatoes, parsley, oregano, and cumin.

5. Add red wine and mix well. Season with salt and pepper. Pour mixture over fish.

6. Bake at 400 F for about 30 minutes or until fish flakes easily.

7. Garnish with capers.

Plaza's aim: relaxation

Plaza's aim: relaxation
Akron Beacon Journal - Nothing makes Stan Sheftel happier than seeing someone kick back in one of the businesses that occupy his newly remodeled West Market Street plaza. ``It's great to see someone relaxing,'' he said. ``It makes me feel great.'' It's been more than two

Sunday, January 22, 2006

These Vegetables are Worth All-American Status

These Vegetables are Worth All-American Status
Hollister Free Lance, CA - Jan 19, 2006... It is a mildly hot chile pepper, with fruit that becomes more pungent when plants are stressed by hot weather or lack of water. ...

Sports Articles

Sports Articles
In the 83rd minute, Oral Roberts University's (ORU) Dave Leung snapped a 1-1 tie and gave them a 2-1 Mid-Continent Conference victory over UMKC at Swope Park Soccer Complex on Sunday, Oct. 17. The goal broke UMKC's two-match winning streak.

Chile Charms
Jalape os, cayennes and serranos - used in salsas, gumbo and pico de gallo dip - have been forming a ring of fire on human tongues for several millennia, yet the famed chile peppers remain some of the "hottest" foods around today....

Chipotle Chicken with Mango

Using ready-to-go ingredients, this Mexican dish is easy to make, and delivers a nice balance of tropical sweetness and heat with mangoes in syrup and chipotles in adobo.

Serve with Ensalada de Nopal (Cactus Salad).

Preparation hint: Taste the marinade before adding chicken to adjust the balance of sweetness, smokiness, and heat.

Cuisine: Mexican
Prep Time: 5 Minutes
Cooking Time: 2 Minutes
Yield: 6 Servings
Source: EthnicGrocer

Ingredients:

2 cups Mangoes packed in syrup, coarsely chopped
3 Chipotle peppers in adobo sauce
1/2 cup Chicken stock
Seeded chile peppers (your choice), finely chopped to taste
3 Chicken breasts, halved
Sea salt to taste
Black pepper, freshly ground to taste

Directions:

1. Strain the mangoes from the syrup. Blend mangoes, chipotles, and stock, adding more chiles to taste.

2. Preheat oven to 350 F. Season chicken breasts with salt and pepper on both sides; place them in oven-proof casserole. Pour mango mixture on top and marinate in the refrigerator for at least 30 minutes.

3. Bake chicken in marinade for about 20 minutes or until done.

4. If sauce needs extra thickening, transfer to saucepan and reduce to desired thickness; adjust seasoning to taste.

5. Serve chicken and sauce over steamed rice.

Albondigas con Chipotle (Meatballs in Chipotle Sauce)

Albondigas, Spanish for meatballs, is a popular Mexican dish. In this recipe, the sauce gets its spicy, roasted flavor from chipotle peppers (smoked jalapenos packed in adobo sauce), which add a smoky flavor and a broad, lingering heat. Serve over white rice, or with rice and beans for an entree, or as individiual hors d'oeuvres.

Cuisine: Mexican

Prep Time: 15 Minutes

Cooking Time: 35 Minutes

Yield: 6 Servings

Source: EthnicGrocer

Ingredients:

6 Tomatoes, fresh, halved

1 pound Ground beef

4 Tablespoon(s) Bread crumbs

4 cloves Garlic, 2 chopped, 2 whole

3 Eggs

2-1/4 teaspoons Cumin, ground

Sea salt to taste

Black pepper, freshly ground to taste

4 Chipotle chiles in adobo

1 cup Chicken stock

1 Tbsp Oregano, dried

2 Tbsp Vegetable oil

Instructions:

To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side. Cool. When cool enough to handle, remove skins. Reserve.

Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt, and pepper. Cover mixture, and let chill in refrigerator.

In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin, and oregano.

Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.

Meanwhile, make uniform medium-sized meatballs from meat mixture. Add meatballs to simmering sauce and cook about 25 minutes.

Serve as an entree over rice, or alone as an hors d'oeuvre.

Researchers find spicy relief for cancer pain

Researchers find spicy relief for cancer pain
WASHINGTON - The dog hopped on three legs, pain from bone cancer so bad that he wouldn't let his afflicted fourth paw touch the floor. His owner was bracing for euthanasia when scientists offered a novel experiment: They injected a fiery sap from a Moroccan plant into Scooter's spinal column - and the dog frolicked on all fours again for several months.

Sports Short

Sports Short
The women's cross country team finished 22nd out of 31 teams Saturday at the Razorback Cross Country Course at the University of Arkansas Chile Pepper Invitational.

Saturday, January 28, 2006

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Tuesday, January 24, 2006

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Sunday, January 22, 2006

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