• 8/19 Hot+Spicy Food Day

    From Dave Drum@1:18/200 to All on Wed Aug 17 14:02:10 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chipotle Deviled Eggs
    Categories: Dairy, Snacks, Appetisers, Chilies
    Yield: 12 Servings

    12 Jumbo eggs; hard boiled
    1 sm Onion; fine minced
    1 tb Colman's Mustard Powder
    1 tb Olive Oil
    1 tb Dill pickle juice
    Mayonnaise
    2 Chipotles in adobo; minced
    Ground Cayenne; garnish
    Sliced green or black olives
    - optional garnish

    Peel the hard boiled eggs and split in half carefully
    putting the yolks in a mixing bowl. Mash yolks with a
    fork and stir in onion, pickle juice, olive oil,
    chipotle and mustard powder. Add enough mayo to make
    a smooth, stiff paste.

    Scoop or pipe the paste back into the egg halves.
    Sprinkle with cayenne for a nice color contrast.

    Plop a slice of olive into the centre of the yellow
    egg stuff to make it look like an eyeball (bloodshot
    if using cayenne for colour). - UDD

    Recipe from Mark Stevens: Chileheads Mailing List

    Meal Master Format by Dave Drum - 07 June 2008

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Aug 17 14:02:14 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jerry's Green Chile
    Categories: Stews, Pork, Chilies
    Yield: 12 Servings

    2 lb Pork; in small cubes
    1 c Chopped onion
    14 oz Chicken broth
    1 1/2 ts Granulated garlic
    2 1/2 tb Chicken base
    1 ts Celery salt
    1 tb Cornstarch
    1/2 ts Oregano
    1 tb Cumin, ground
    1/2 tb Jalapeno; dried, ground
    1 tb Dried cilantro
    1/2 tb Green (Hatch) chile powder
    10 oz Green enchilada sauce
    27 oz Can green chilies; chopped
    8 oz Can green chilies; pureed
    1 ts Salt
    Habanero hot sauce to taste*

    Brown pork and drain

    Add onion & chicken broth (will not cover meat). Simmer 1
    hour stirring often.

    Add spice mix and a little water. Simmer 1 hour stirring
    often to avoid sticking.

    Add green enchilada sauce. Simmer 1/2 hour.

    Add chopped green chilies. Cook for 15 minutes

    Add 8 oz Green chilies, pureed 10 minutes later

    Adjust with 1/2 ts jalapeno powder, 1 ts salt and a liberal
    dose of habanero hot sauce. *

    * I use Ralph's Righteous - UDD

    Source: Jerry Simmons - ICS World Chile Verde Champion 2000 & 2006

    MM Format by Dave Drum - 24 August 2005

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Aug 17 14:02:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buffalo Wing Poppers
    Categories: Poultry, Chilies, Cheese, Appetisers
    Yield: 20 Servings

    20 Jalapeno chilies
    8 oz Pkg cream cheese; softened
    1 1/2 c (6 oz) shredded part-skim
    - mozzarella cheese
    1 c Diced cooked chicken
    1/2 c Blue cheese salad dressing
    1/2 c Buffalo wing sauce

    The taste of buffalo wings and pepper poppers pair up in this
    appealing appetizer. It will disappear fast-so make a double batch,
    and have copies of the recipe handy.

    Cut peppers in half lengthwise, leaving stems intact; discard seeds.
    In a small bowl, combine the remaining ingredients. Pipe or stuff
    into pepper halves.

    Place in a greased 15" x 10" x 1" baking pan. Bake, uncovered, at
    325+|F for 20 minutes for spicy flavor, 30 minutes for medium and 40
    minutes for mild.

    Yield: 40 appetizers

    From Country Woman; Printed from tasteofhome.com

    MM format by Dave Drum - 03 September 2001

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Aug 17 14:03:18 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hrieme 1 (Hot Spiced Fish)
    Categories: Seafood, Chilies, Citrus
    Yield: 4 Servings

    3 tb Oil
    1 1/2 c Water
    5 cl Garlic; chopped fine
    3 ts Fresh hot chilies; seeded,
    - chopped
    1 lb Red snapper, sea bass, or
    - similar, whole w/head
    1 ts Ground cuminseed
    Lemon wedges

    Libyan Jews like their fish chile-hot, and prepared this
    way it is one of the most popular dishes for all who
    live in the Maghreb. You may care to reduce the amount
    of chile somewhat, but traditionally hrieme should be
    hot.

    It may be served as an appetizer or first course at a
    dinner.

    In a pan, mix together the oil, 1/2 cup of the water,
    the garlic, and chile. Simmer the mixture over low heat
    for 10 minutes.

    Add the fish, the remaining water, and the cuminseed.
    Cover the pan and cook over low heat for 15 minutes.
    Baste 2 or 3 times during this time.

    Serve warm with lemon wedges.

    Makes 4 servings.

    Recipe: "Sephardic Cooking" by Copeland Mark -- 600
    Recipes Created in Exotic Sephardic Kitchens from
    Morocco to India

    Uncle Dirty Dave's Archives

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