Thursday, December 25, 2008
Merry Christmas!
Merry Christmas everyone! I hope you are having a great day as we celebrate the birthday, the life, the person and the meaning of Jesus Christ, the Son of the living and loving God. The message of the Christmas season is peace and joy and hope and love. I hope you have all of these Christmas gifts in your heart today.
Monday, December 22, 2008
Winter-Bustin' White Chili for Diabetics
and the rest of us, too. It sounds soooooooooo good.
Diabetics should not eliminate all carbohydrates from their diets. They need to eat foods from all the food groups or a problem known as hypoglycemia can develop. Diabetes is a problem with high blood sugar, and hypoglycemia is a problem with low blood sugar. Both have undesirable consequences if not managed properly.
So, you will probably be thrilled to know that diabetics don't have to miss out on a steaming bowl of chili on a cold winter day or night. The right kind of chili can give a diabetic a good dose of the right kind of carbohydrates, the kind that comes from vegetables and dried beans. Also, the nutrition they need from low-fat protein that is found in lean cuts of chicken, beef and pork.
Here is a great recipe for chili that will warm the body and soul of a diabetic. Of course, it contains green chiles as well as many other wonderful ingredients. Take a look.
Ingredients:
1 pound of dried navy or Great Northern beans, rinsed
12 ounces mild lean Italian sausage, casings removed
1 cup chopped onion
1 cup chopped celery
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teaspoon hot pepper sauce
3 garlic cloves, minced
2 teaspoons low-sodium chicken bouillon granules
3 cups cooked, chopped chicken or turkey
1 (4 ounce) can chopped green chiles, drained
Coarsely ground black pepper
1 cup freshly grated Parmesan cheese
Instructions:
1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain, and set beans aside.
2. Return Dutch oven to high heat: add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.
3. Reduce heat to medium-high. Add onion, celery, cumin, oregano and hot pepper sauce. Cook 5 minutes, stirring constantly. Add garlic; cook 1 minute, stirring.
4. Reduce heat to low. Add 5 cups water and bouillon to pan. Add beans, sausage, chicken and green chiles. Cover and cook 1 1/2 to 2 hours. Check water level every 30 minutes and add more if necessary. Season with black pepper. Ladle into chili bowls and sprinkle 2 tablespoons cheese on top of each serving. Serves 8.
Doesn't that sound great! Thanks to Mike and Melinda Rhodes from Illinois for this recipe. You know they are always looking for something warm to eat in the winter, especially right now when it's about zero degrees up there.
Diabetics should not eliminate all carbohydrates from their diets. They need to eat foods from all the food groups or a problem known as hypoglycemia can develop. Diabetes is a problem with high blood sugar, and hypoglycemia is a problem with low blood sugar. Both have undesirable consequences if not managed properly.
So, you will probably be thrilled to know that diabetics don't have to miss out on a steaming bowl of chili on a cold winter day or night. The right kind of chili can give a diabetic a good dose of the right kind of carbohydrates, the kind that comes from vegetables and dried beans. Also, the nutrition they need from low-fat protein that is found in lean cuts of chicken, beef and pork.
Here is a great recipe for chili that will warm the body and soul of a diabetic. Of course, it contains green chiles as well as many other wonderful ingredients. Take a look.
Ingredients:
1 pound of dried navy or Great Northern beans, rinsed
12 ounces mild lean Italian sausage, casings removed
1 cup chopped onion
1 cup chopped celery
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teaspoon hot pepper sauce
3 garlic cloves, minced
2 teaspoons low-sodium chicken bouillon granules
3 cups cooked, chopped chicken or turkey
1 (4 ounce) can chopped green chiles, drained
Coarsely ground black pepper
1 cup freshly grated Parmesan cheese
Instructions:
1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain, and set beans aside.
2. Return Dutch oven to high heat: add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.
3. Reduce heat to medium-high. Add onion, celery, cumin, oregano and hot pepper sauce. Cook 5 minutes, stirring constantly. Add garlic; cook 1 minute, stirring.
4. Reduce heat to low. Add 5 cups water and bouillon to pan. Add beans, sausage, chicken and green chiles. Cover and cook 1 1/2 to 2 hours. Check water level every 30 minutes and add more if necessary. Season with black pepper. Ladle into chili bowls and sprinkle 2 tablespoons cheese on top of each serving. Serves 8.
Doesn't that sound great! Thanks to Mike and Melinda Rhodes from Illinois for this recipe. You know they are always looking for something warm to eat in the winter, especially right now when it's about zero degrees up there.
Wednesday, December 17, 2008
Hormel Has Four New Flavors of Chili
Hormel has introduced four new "4-star flavors" of chili, and they are in glass jars. They call them their "Chili Master" varieties, and here is what they have to say about them.
"Step up to the new chef-inspired varieties of HORMEL CHILI MASTER Chili. Whether you choose the smoky flavor of Chipotle Chicken, the heartiness of Three Bean, the robust zest of Roasted Tomato, or the tempting taste of White Chicken, every spoonful is sure to draw rave reviews."
Sounds pretty good. I just may have to try some of these. When I do I will let you know what I think. If you try one or more of them please let us hear from you. We would like to know what you think, too.
Stay warm! Eat chili!
"Step up to the new chef-inspired varieties of HORMEL CHILI MASTER Chili. Whether you choose the smoky flavor of Chipotle Chicken, the heartiness of Three Bean, the robust zest of Roasted Tomato, or the tempting taste of White Chicken, every spoonful is sure to draw rave reviews."
Sounds pretty good. I just may have to try some of these. When I do I will let you know what I think. If you try one or more of them please let us hear from you. We would like to know what you think, too.
Stay warm! Eat chili!
Saturday, December 13, 2008
Bacon Tomato Avocado Quesadilla
Do you like quesadillas? I do. If you do, too, then you may want to try this recipe for a quesadilla that is a little different but delicious. Here is what you need to make it.
1 avocado
1 Roma tomato
4 strips bacon
2 flour tortillas (about 12 inches in diameter)
2 cups shredded Mexican cheese blend
Ranch dressing for dipping (if desired)
Instructions:
Cut avocado in half lengthwise. Remove pit, then run a spoon under and around the skin to remove meat. Cut each half of the avocado flesh into four slices; set aside. Slice tomato and set aside. Cook bacon in a large skillet over medium-high heat. Drain bacon on paper towels. Pour out bacon grease from skillet and return skillet to medium-high heat. Place one tortilla in the pan and top with 1 cup cheese. Place half the avocado, tomato and cooked bacon slices on top of the cheese and fold tortilla in half. Heat each side until light golden and cheese melts. Move to a plate and repeat with remaining tortilla, cheese, avocado, tomato and bacon. Cut each quesadilla in half and serve one half per person. Serve with Ranch dressing if desired.
Well, there you have it. Those are the written instuctions as I received them. Don't know about you, but, to be honest, I would have a problem eating only one half. I would have to have at least two halves, maybe more. So, if I had four people at my house to eat I would have to double the recipe. Yum!!!!!!!!!
Good eating!!!!!!!!!!
1 avocado
1 Roma tomato
4 strips bacon
2 flour tortillas (about 12 inches in diameter)
2 cups shredded Mexican cheese blend
Ranch dressing for dipping (if desired)
Instructions:
Cut avocado in half lengthwise. Remove pit, then run a spoon under and around the skin to remove meat. Cut each half of the avocado flesh into four slices; set aside. Slice tomato and set aside. Cook bacon in a large skillet over medium-high heat. Drain bacon on paper towels. Pour out bacon grease from skillet and return skillet to medium-high heat. Place one tortilla in the pan and top with 1 cup cheese. Place half the avocado, tomato and cooked bacon slices on top of the cheese and fold tortilla in half. Heat each side until light golden and cheese melts. Move to a plate and repeat with remaining tortilla, cheese, avocado, tomato and bacon. Cut each quesadilla in half and serve one half per person. Serve with Ranch dressing if desired.
Well, there you have it. Those are the written instuctions as I received them. Don't know about you, but, to be honest, I would have a problem eating only one half. I would have to have at least two halves, maybe more. So, if I had four people at my house to eat I would have to double the recipe. Yum!!!!!!!!!
Good eating!!!!!!!!!!
Santa Fe Farmers Market Winter Hours
A lot of folks like to visit Santa Fe during the Christmas season to see all the lights on the square and lots of other things. The Santa Fe Farmers Market is also fun to visit, but the hours are a little different than the summer hours. If you want to go get some wreaths or chile ristras at the market then read the next paragraph which was taken from a chili related blog, Summerland Fibers. At the end of this post I will give you a link to the Summerland blog in case you want to take a look at it.
"Winter hours are in effect for the Santa Fe Farmer’s Market. Visit them Saturday’s 9:00am to 1:00pm at the Market Pavillion located at 1607 Paseo de Peralta, Santa Fe, New Mexico. Get your farm fresh vegetables, fruit, cheese, meats, baked goods, and many other local items. Currently in season: wreaths and centerpieces, chile ristras, gourds, fresh cider, apples, jerusalem artichokes, jujube fruit, dried red chili, tomatoes, potatoes, winter squash, beets, carrots, radishes, rutabagas, turnips and mushrooms."
Doesn't that sound great? Lot's of good stuff! Good shopping!
http://summerlandfibers.wordpress.com/
"Winter hours are in effect for the Santa Fe Farmer’s Market. Visit them Saturday’s 9:00am to 1:00pm at the Market Pavillion located at 1607 Paseo de Peralta, Santa Fe, New Mexico. Get your farm fresh vegetables, fruit, cheese, meats, baked goods, and many other local items. Currently in season: wreaths and centerpieces, chile ristras, gourds, fresh cider, apples, jerusalem artichokes, jujube fruit, dried red chili, tomatoes, potatoes, winter squash, beets, carrots, radishes, rutabagas, turnips and mushrooms."
Doesn't that sound great? Lot's of good stuff! Good shopping!
http://summerlandfibers.wordpress.com/
Sunday, December 7, 2008
Arriba Mexican Grill Dinner Special
Arriba Mexican Grill is a very popular and highly rated Arizona chain. There are Arriba locations in Phoenix, Glendale, Scottsdale, Ahwatukee and Gilbert. December is a special month at Arriba. Not only are the locations going to be open normal hours on Christmas day, but Arriba is featuring a holiday special in December.
They call their special the "$5.99 Holiday Burrito Dinner Special," and it is available Monday through Thursday after 4:00 pm. It's a large flour tortilla stuffed with Chile Colorado and Chile Verde and it's covered with red and green enchilada sauce. It's also served with rice and your choice of beans.
Sound good to you? Sounds good to me. If you want to know more here is a link to their website. When you have the time click on the menu tab and look at the dinner menu. Wow! What a list!
www.arribamexicangrill.com
They call their special the "$5.99 Holiday Burrito Dinner Special," and it is available Monday through Thursday after 4:00 pm. It's a large flour tortilla stuffed with Chile Colorado and Chile Verde and it's covered with red and green enchilada sauce. It's also served with rice and your choice of beans.
Sound good to you? Sounds good to me. If you want to know more here is a link to their website. When you have the time click on the menu tab and look at the dinner menu. Wow! What a list!
www.arribamexicangrill.com
Tuesday, December 2, 2008
Barrio Cafe in Phoenix
Wow! It must really be a special place. I haven't been there yet, but I will go if I get the chance. The Barrio Cafe ranked number one on the Arizona Republic's latest list of great Mexican food restaurants. I knew that it also ranked number one last year, but I did not know until a few minutes ago that it ranked number one for the past 6 years including 2008.
What makes a restaurant this great? Well, according to their website, it's partly because it was a dream of chef Silvana Salcido Esparza who is a partner (a chef with a vested interest), partly because they feature authentic southern Mexico cuisine, partly because chef Esparza serves original creations and partly because it's a "hot and original" restaurant.
Here is a link to their website. See for yourself what they have to offer, and, if you go there to eat, please let us know about your experience. Thanks!
www.barriocafe.com
What makes a restaurant this great? Well, according to their website, it's partly because it was a dream of chef Silvana Salcido Esparza who is a partner (a chef with a vested interest), partly because they feature authentic southern Mexico cuisine, partly because chef Esparza serves original creations and partly because it's a "hot and original" restaurant.
Here is a link to their website. See for yourself what they have to offer, and, if you go there to eat, please let us know about your experience. Thanks!
www.barriocafe.com
Monday, December 1, 2008
The support website is no longer available.
We need to inform you that the support website that was mentioned and linked in quite a few posts on this blog in August and September is no longer available. However, the pages will be archived for quite a while. If you see a post that is of particular interest to you and you would really like to see the website page or pages that relate to that post, just let me know via email. I will probably be able to get it to you one way or another. The website link has been removed from all posts on this blog where it appeared. In its place you will see the words, "Website no longer available." Remember, just let me know if there is something you really want to see.
The website is being changed and will be used for a different project. This blog, considering the new focus, really does not need it. I will post a couple more reminder notices about this in the future.
Thank you for your interest and your support.
The website is being changed and will be used for a different project. This blog, considering the new focus, really does not need it. I will post a couple more reminder notices about this in the future.
Thank you for your interest and your support.
Friday, November 28, 2008
The Latest Top 10 Mexican Restaurants
Yea!!!!!!!!!!!!!!!!!!!! Turkey day is behind us now, and, except for leftovers, we can get back to Southwestern and Mexican cuisine. Actually, a lot of the leftovers can be used in burritos, etc., but you know what I mean. And there is no better way to get back in the groove than to go out to a great restaurant.
I reported earlier that part of the new focus of this blog is to write about great Southwestern and Mexican cuisine restaurants in Arizona and New Mexico. The Arizona Republic newspaper publishes lists of great restaurants (according to the critic they use) from time to time including Southwestern and Mexican food restaurants. A few days ago they published their latest list of top 10 Mexican food restaurants in the Phoenix area. Here is the list for you. In other posts we will take a look at each one of them, especially the ones with websites.
Number 1: Barrio Cafe, 2814 N. 16th St., Phoenix. 602-636-0240 barriocafe.com
Number 2: Tradiciones, 1602 E. Roosevelt St., Phoenix. 602-254-1719
Number 3: San Carlos Bay, 1901 E. McDowell Road, Phoenix. 602-340-0892
Number 4: Pepe's Taco Villa, 2108 W. Camelback Road, Phoenix. 602-242-0379
Number 5: Los Dos Molinos, 8646 S. Central Ave., Phoenix. 602-243-9113 losdosmolinosaz.com
Number 6: Los Reyes de la Torta, 9230 N. Seventh St., Phoenix. 602-870-2967
Number 7: Los Sombreros, 2534 N. Scottsdale Road, Scottsdale. 480-994-1799 lossombreros.com
Number 8: El Bravo, 8338 N. Seventh St., Phoenix. 602-943-9753
Number 9: Carolina's, 1202 E. Mohave St., Phoenix. 602-252-1503
Number 10: Plaza Grill, 14620 N. Cave Creek Road, Phoenix. 602-374-2483
Okay. There you have it folks. This is Howard Seftel's list. He is the dining critic for the Arizona Republic. Have you been to some of these places? If so, do you agree with him about which ones are the best? Please let us hear from you and share with other readers. Thanks!
I reported earlier that part of the new focus of this blog is to write about great Southwestern and Mexican cuisine restaurants in Arizona and New Mexico. The Arizona Republic newspaper publishes lists of great restaurants (according to the critic they use) from time to time including Southwestern and Mexican food restaurants. A few days ago they published their latest list of top 10 Mexican food restaurants in the Phoenix area. Here is the list for you. In other posts we will take a look at each one of them, especially the ones with websites.
Number 1: Barrio Cafe, 2814 N. 16th St., Phoenix. 602-636-0240 barriocafe.com
Number 2: Tradiciones, 1602 E. Roosevelt St., Phoenix. 602-254-1719
Number 3: San Carlos Bay, 1901 E. McDowell Road, Phoenix. 602-340-0892
Number 4: Pepe's Taco Villa, 2108 W. Camelback Road, Phoenix. 602-242-0379
Number 5: Los Dos Molinos, 8646 S. Central Ave., Phoenix. 602-243-9113 losdosmolinosaz.com
Number 6: Los Reyes de la Torta, 9230 N. Seventh St., Phoenix. 602-870-2967
Number 7: Los Sombreros, 2534 N. Scottsdale Road, Scottsdale. 480-994-1799 lossombreros.com
Number 8: El Bravo, 8338 N. Seventh St., Phoenix. 602-943-9753
Number 9: Carolina's, 1202 E. Mohave St., Phoenix. 602-252-1503
Number 10: Plaza Grill, 14620 N. Cave Creek Road, Phoenix. 602-374-2483
Okay. There you have it folks. This is Howard Seftel's list. He is the dining critic for the Arizona Republic. Have you been to some of these places? If so, do you agree with him about which ones are the best? Please let us hear from you and share with other readers. Thanks!
Thursday, November 27, 2008
Happy Thanksgiving!
Happy Thanksgiving everyone! I hope you and yours are having a great day. I'm thankful for many things including my family, my computer, the Internet, blogs, websites and you. Here's a special poem to help remind us where our blessings really come from each and every day. At least the way I believe. I believe that our blessings come from God (the God of the Holy Bible) because He loves us. I'm thankful for my God's love and for His promises to us that we will receive if we only love Him, too. I hope and pray you feel the same. Okay, here's the poem.
"For flowers that bloom about our feet;
For tender grass, so fresh, so sweet;
For song of bird, and hum of bee;
For all things fair we hear or see;
Father in heaven, we thank Thee!"
Ralph Waldo Emerson
"For flowers that bloom about our feet;
For tender grass, so fresh, so sweet;
For song of bird, and hum of bee;
For all things fair we hear or see;
Father in heaven, we thank Thee!"
Ralph Waldo Emerson
Friday, November 21, 2008
Hi folks! I'm back!
Had to take some time off to do some other projects including making some decisions about a consulting business that I plan to start immediately. As a result, I plan to keep this blog going, but with a new focus. Also, the website that has been the support site for this blog will no longer be used with this blog. It will be changed and used with the consulting business.
The new focus of this blog will be Arizona and New Mexico, USA. More specifically, I intend to concentrate on "Southwestern Cuisine," "Mexican Food," great restaurants in Arizona and New Mexico, an occasional recipe, general chili facts and the Hatch Valley chile pepper industry. I hope you will enjoy my posts and will visit as often as possible. This blog is one of the ways I like to have fun, and I believe it is important for everyone to try to have a little fun along with all the sweat and tears.
I'll be back with you again real soon. I have several items that I believe will fit this blog, and I can't wait to get started with them. Please let me hear from you via email if you can. Comments and questions are always welcome. Adios amigo!
The new focus of this blog will be Arizona and New Mexico, USA. More specifically, I intend to concentrate on "Southwestern Cuisine," "Mexican Food," great restaurants in Arizona and New Mexico, an occasional recipe, general chili facts and the Hatch Valley chile pepper industry. I hope you will enjoy my posts and will visit as often as possible. This blog is one of the ways I like to have fun, and I believe it is important for everyone to try to have a little fun along with all the sweat and tears.
I'll be back with you again real soon. I have several items that I believe will fit this blog, and I can't wait to get started with them. Please let me hear from you via email if you can. Comments and questions are always welcome. Adios amigo!
Friday, October 3, 2008
Those Peppers Just Keep Coming
There is a Family Dollar store about a mile down the road from where we live. We stop in there a lot for this and that. Real handy. Anyway, the last time I stopped in they had two new varieties of Pringles potato chips. (They sell a ton of Pringles.) These two new varieties are new "Extreme" varieties. One was an "Extreme Pickle" variety, and the other was an "Extreme blazin' buffalo wing."
Naturally that "blazin' buffalo wing" thing caught my eye the most. I just had to read the list of ingredients. The secret to the "blazin' buffalo wing" variety is what they call their "cayenne pepper sauce." It is made with cayenne peppers, vinegar, salt and garlic, and then incorporated into the potato chips.
I haven't tried them yet, but I'm sure I will before too long. It seems there are more and more ways for people to get their chili pepper fix, and this is one more.
Food manufacturers have caught on to the demand for chili pepper - infused foods. Taco Bell has a new "Volcano Taco" with a red shell that is made with cayenne peppers among other things. I have tried one of those, and, at least according to my taste buds, it the hottest item they have offered so far. Pretty good. It doesn't take much effort these days to look around and find new items being offered that contain chili peppers, and most of them are pretty good. Look for this trend to continue as more and more folks around the world become chili heads.
Hooray for chili peppers!
Naturally that "blazin' buffalo wing" thing caught my eye the most. I just had to read the list of ingredients. The secret to the "blazin' buffalo wing" variety is what they call their "cayenne pepper sauce." It is made with cayenne peppers, vinegar, salt and garlic, and then incorporated into the potato chips.
I haven't tried them yet, but I'm sure I will before too long. It seems there are more and more ways for people to get their chili pepper fix, and this is one more.
Food manufacturers have caught on to the demand for chili pepper - infused foods. Taco Bell has a new "Volcano Taco" with a red shell that is made with cayenne peppers among other things. I have tried one of those, and, at least according to my taste buds, it the hottest item they have offered so far. Pretty good. It doesn't take much effort these days to look around and find new items being offered that contain chili peppers, and most of them are pretty good. Look for this trend to continue as more and more folks around the world become chili heads.
Hooray for chili peppers!
Wednesday, October 1, 2008
The White Chicken Chili Meal Solution
Yea!!!!!! October is here! My favorite month of the year. Warm days and cool nights. Beautiful colors all around. The perfect time for a great bowl of chili.
The closest supermarket to us is a Bashas'. We are in Arizona USA, and Bashas' has been in Arizona for many years. The Arizona Republic newspaper on Wednesday always contains a Bashas' grocery flyer. I like to get the newspaper on Wednesday for the grocery ads, but also because the Wednesday paper contains a special Food & Drink section. I've found a lot of good stories and recipes in the Food & Drink section.
As usual, I bought the paper today. To my surprise, the recipe that caught my eye is in the Bashas' grocery ad insert, not the Food & Drink section. It's part of a promotion they call "Bashas' Meal Solutions (for a family of 4) Under $10", and this week's promotion is "White Chicken Chili."
Bashas' says, "This a a quick, easy and light chili you will love. Prep time: 30 minutes Cook time: 20 minutes Yields: 4 servings"
"Items from this weeks' ad:
-- Diced Macayo's jalapeno peppers (1 [4 oz] can 79 cents)
-- Chopped Macayo's green chile peppers (1 [4 oz] can 69 cents)
-- Bashas' boneless, skinless chicken breast (cooked, cut into cubes 3 cups [1 lb] $2.99 per lb.)
-- Food Club chicken broth (2 [14.5 oz] 69 cents each)
-- Food Club great northern beans (2 [15 oz] cans 99 cents each)
-- S&W chili beans (1 [15 oz] can 99 cents)
-- Shredded reduced-fat Monterey Jack cheese (1 cup [4 oz] [$1.99, Recipe uses only 1/2 product])
-- 1 Onion, chopped
-- 3 cloves Garlic, crushed
Find these items in your kitchen:
-- McCormick ground cumin, 2 tsp
-- Dried oregano, 1 tsp
-- Vegetable oil, 1 Tbsp
-- Ground red cayenne pepper, 1 tsp
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
2. Mix in the garlic, jalapeno, green chiles, cumin, oregano and cayenne pepper. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth, chicken and beans. Simmer 15 minutes, stirring occasionally.
4. Remove the mixture from heat. Optional. Slowly stir in the cheese until melted. Serve warm. Garnish with fresh cilantro.
Less than $2.45 per person."
Everyone knows that the U.S. economy is number one in the news these days, and the reality is that there truly are a lot of people out there who need to watch their pennies with high gas prices and all. Bashas' is trying to do their part by keeping food costs down and offering meal solutions that don't cost a lot. I'm just so happy that they decided to start off this great chili season of the year with their version of a great chili at a great per person price. Just goes to show - once again - that chili has been and will continue to be a great tasting, nutritious, economical meal that everyone will love. Chili to the rescue!!!!!!!!!!!!!!
The closest supermarket to us is a Bashas'. We are in Arizona USA, and Bashas' has been in Arizona for many years. The Arizona Republic newspaper on Wednesday always contains a Bashas' grocery flyer. I like to get the newspaper on Wednesday for the grocery ads, but also because the Wednesday paper contains a special Food & Drink section. I've found a lot of good stories and recipes in the Food & Drink section.
As usual, I bought the paper today. To my surprise, the recipe that caught my eye is in the Bashas' grocery ad insert, not the Food & Drink section. It's part of a promotion they call "Bashas' Meal Solutions (for a family of 4) Under $10", and this week's promotion is "White Chicken Chili."
Bashas' says, "This a a quick, easy and light chili you will love. Prep time: 30 minutes Cook time: 20 minutes Yields: 4 servings"
"Items from this weeks' ad:
-- Diced Macayo's jalapeno peppers (1 [4 oz] can 79 cents)
-- Chopped Macayo's green chile peppers (1 [4 oz] can 69 cents)
-- Bashas' boneless, skinless chicken breast (cooked, cut into cubes 3 cups [1 lb] $2.99 per lb.)
-- Food Club chicken broth (2 [14.5 oz] 69 cents each)
-- Food Club great northern beans (2 [15 oz] cans 99 cents each)
-- S&W chili beans (1 [15 oz] can 99 cents)
-- Shredded reduced-fat Monterey Jack cheese (1 cup [4 oz] [$1.99, Recipe uses only 1/2 product])
-- 1 Onion, chopped
-- 3 cloves Garlic, crushed
Find these items in your kitchen:
-- McCormick ground cumin, 2 tsp
-- Dried oregano, 1 tsp
-- Vegetable oil, 1 Tbsp
-- Ground red cayenne pepper, 1 tsp
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
2. Mix in the garlic, jalapeno, green chiles, cumin, oregano and cayenne pepper. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth, chicken and beans. Simmer 15 minutes, stirring occasionally.
4. Remove the mixture from heat. Optional. Slowly stir in the cheese until melted. Serve warm. Garnish with fresh cilantro.
Less than $2.45 per person."
Everyone knows that the U.S. economy is number one in the news these days, and the reality is that there truly are a lot of people out there who need to watch their pennies with high gas prices and all. Bashas' is trying to do their part by keeping food costs down and offering meal solutions that don't cost a lot. I'm just so happy that they decided to start off this great chili season of the year with their version of a great chili at a great per person price. Just goes to show - once again - that chili has been and will continue to be a great tasting, nutritious, economical meal that everyone will love. Chili to the rescue!!!!!!!!!!!!!!
Friday, September 26, 2008
Santa Fe in Autumn Means Southwestern Cuisine At Its Best
Yes!!!!!! Autumn is finally here. My favorite time of the year. The days are shorter, so a hot day doesn't last very long. The nights are cool and crisp. And, perhaps best of all, it's harvest time in northern New Mexico.
In honor of all of this we thought you might like to take a mental journey to Santa Fe and let your spirit soar. The skies are crystal clear blue now, and the pinon pine trees are putting their perfume in the air as they offer up their ripe pine nuts. Farmers all along the ancient Rio Grande are harvesting their produce and bringing it to the farmers market in Santa Fe and to the world-class restaurants all around "the city different." No other time of the year offers as wonderful a mix of sights, smells and flavors.
The piquant aroma of roasting chiles, the colorful red chile ristras, the multihued southwestern wreaths made of natural materials such as dried chiles, dried flowers, Indian corn, rice grass and winterfat sage. It is all truly amazing. It's amazing to witness the creativity that all of this natural beauty brings out in people such as the artists, craftsmen and chefs that abound in and around the city.
Southwestern cuisine has its roots all the way back in Spain (the Mediterranean influence brought by the Spanish conquistadors), in Mexico and in the American Indian pueblos in New Mexico. Northern New Mexico farmers add freshness today that comes from local produce. This blending of cultures, flavors and freshness has given Santa Fe chefs a heavenly mix of ingredients. They have responded by creating a cuisine that is unmatched anywhere according to many, and they have attracted people from all over the world who come and enjoy the food and the atmosphere.
Since we are talking so much about the food, the chefs and the restaurants, we thought a meal would be in order to complete your mental journey to Santa Fe. Here is but one combination out of many. See what you think.
Appetizer
Spring rolls stuffed with shiitake mushrooms and marinated cactus pads served with spicy chile dipping sauce and flatbread that is scented with olive oil and brioche studded with bits of chile.
Main Course
Poblano chile relleno, a crisp shell that contrasts well with its stuffing of mushrooms and quinoa, the now trendy and ancient New World grain. Salad of black beans and pinto beans, in an enticing vinaigrette. Chilean sea bass perfectly cooked, moist and delicious, served over corn and roasted sweet peppers.
Dessert
Coffee ice cream that tastes like a rich, dark roast, accompanied by a thick caramel sauce made with goat's milk and a scrumptious phyllo-pinon crisp.
Even if you think you probably would not order some or all of this, you get the idea. Wonderful combinations. Wonderful flavors, and the chance to experience the creativity that has led to "Southwestern Cuisine", the famous cuisine that is unique to the Southwestern U.S. and, especially, northern New Mexico. We hope you have had a good journey, and that you will travel back again and again in your mind as you cook up your own great dishes in your own kitchen, especially now that autumn has officially arrived. Yea!!!!!!
In honor of all of this we thought you might like to take a mental journey to Santa Fe and let your spirit soar. The skies are crystal clear blue now, and the pinon pine trees are putting their perfume in the air as they offer up their ripe pine nuts. Farmers all along the ancient Rio Grande are harvesting their produce and bringing it to the farmers market in Santa Fe and to the world-class restaurants all around "the city different." No other time of the year offers as wonderful a mix of sights, smells and flavors.
The piquant aroma of roasting chiles, the colorful red chile ristras, the multihued southwestern wreaths made of natural materials such as dried chiles, dried flowers, Indian corn, rice grass and winterfat sage. It is all truly amazing. It's amazing to witness the creativity that all of this natural beauty brings out in people such as the artists, craftsmen and chefs that abound in and around the city.
Southwestern cuisine has its roots all the way back in Spain (the Mediterranean influence brought by the Spanish conquistadors), in Mexico and in the American Indian pueblos in New Mexico. Northern New Mexico farmers add freshness today that comes from local produce. This blending of cultures, flavors and freshness has given Santa Fe chefs a heavenly mix of ingredients. They have responded by creating a cuisine that is unmatched anywhere according to many, and they have attracted people from all over the world who come and enjoy the food and the atmosphere.
Since we are talking so much about the food, the chefs and the restaurants, we thought a meal would be in order to complete your mental journey to Santa Fe. Here is but one combination out of many. See what you think.
Appetizer
Spring rolls stuffed with shiitake mushrooms and marinated cactus pads served with spicy chile dipping sauce and flatbread that is scented with olive oil and brioche studded with bits of chile.
Main Course
Poblano chile relleno, a crisp shell that contrasts well with its stuffing of mushrooms and quinoa, the now trendy and ancient New World grain. Salad of black beans and pinto beans, in an enticing vinaigrette. Chilean sea bass perfectly cooked, moist and delicious, served over corn and roasted sweet peppers.
Dessert
Coffee ice cream that tastes like a rich, dark roast, accompanied by a thick caramel sauce made with goat's milk and a scrumptious phyllo-pinon crisp.
Even if you think you probably would not order some or all of this, you get the idea. Wonderful combinations. Wonderful flavors, and the chance to experience the creativity that has led to "Southwestern Cuisine", the famous cuisine that is unique to the Southwestern U.S. and, especially, northern New Mexico. We hope you have had a good journey, and that you will travel back again and again in your mind as you cook up your own great dishes in your own kitchen, especially now that autumn has officially arrived. Yea!!!!!!
Wednesday, September 24, 2008
Big Party Coming at Arriba Mexican Grill
Back on Friday, August 8th, we told you about Arriba Mexican Grill and about their Hatch Chile Roast. Why? Because Arriba Mexican Grill is a popular chain in the "Valley of the Sun" here in Arizona, and we know there are a lot of people in Arizona who love Hatch chiles. And because there are a lot of Arriba locations in the valley to make it convenient for you. Places like Phoenix, Glendale, Scottsdale, Ahwatukee and Gilbert.
Arriba's "Annual Hatch Green Chile Roast" was the entire month of August. Now they are taking a little break from special events to get ready for the next one. The next one? That's right, the next one, and it will be a big one - in October which is just around the corner. You see, it's their 13th anniversary, and I'm certain they will have a big celebration. I'm certain they will want everyone who participates to say, "Wow! That was a great, lucky 13th!"
As soon as we learn the details we will let you know. There are a lot of folks in the Valley of the Sun who will want to participate and maybe some from other states if they happen to be here. Stay tuned!
By the way, the green chile roast was a big success as usual. Folks around here just can't get enough of that Hatch green chile. Yum!
Arriba's "Annual Hatch Green Chile Roast" was the entire month of August. Now they are taking a little break from special events to get ready for the next one. The next one? That's right, the next one, and it will be a big one - in October which is just around the corner. You see, it's their 13th anniversary, and I'm certain they will have a big celebration. I'm certain they will want everyone who participates to say, "Wow! That was a great, lucky 13th!"
As soon as we learn the details we will let you know. There are a lot of folks in the Valley of the Sun who will want to participate and maybe some from other states if they happen to be here. Stay tuned!
By the way, the green chile roast was a big success as usual. Folks around here just can't get enough of that Hatch green chile. Yum!
Sushi and Chili Sauce? "Sauce Man" Says "You Bet!"
Here in Arizona the city of Scottsdale is known for high-end spas and hotel resorts, expensive homes, golf courses, boutiques and restaurants. Many of the restaurants are gourmet restaurants with menus designed for "foodies", and a lot of top-tier chefs practice their trade there.
Chef Andrew Nam is one of those unique individuals who has worked hard to get where he is, and now he's having fun making a name for himself in Scottsdale. Chef Nam refused to eat fish when he was a child (so the story goes), but now he is a sushi chef - a very special sushi chef. He's special because he loves to create sauces that "wake up, not overpower, companion flavors." He says, "I love creating refreshing new sauces", and he has done it so much that he is now called "Sauce Man."
Chef Nam (a native of Chicago who has now worked with sushi and sauces for more than 20 years) has created many sauces to go with sushi. Many of his favorites are "Asian sauces", and he uses his "Asian pantry" for his "essential" ingredients.
Two of those "essential" ingredients are soy sauce and chili paste. The soy sauce he makes is made from soybeans and a starter called koji that begins the fermentation. To this is added a brine of sea salt after the original mix ages for 3 to 5 days. This is a "naturally fermented" sauce that is far superior to "factory-formulated" soy sauces according to Chef Nam, "and it's the fundamental ingredient in my Asian sauces."
The chili paste is his spicy chili sauce "with a kick." It's made from chili peppers, salt, oil and garlic, and Chef Nam combines it with his soy sauce and other ingredients to make his "Chili-Soy Sauce." Here is the recipe. It looks fairly simple at first glance, but remember that the ingredients include Chef Nam's freshly-prepared soy sauce and chili paste. You may need to experiment with those a little to get them right (your version for your taste).
CHILI-SOY SAUCE
Ingredients:
1/4 cup chicken broth
2 tablespoons chili paste
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Kosher salt, to taste
Directions:
Combine all ingredients. Mix well in a blender or with a whisk, and serve immediately.
If you happen to be in the Phoenix/Scottsdale area you can find Chef Nam and his sauces at the Stingray Sushi restaurant in Scottsdale. I'm certain the "Sauce Man's" sauces would make the trip well worthwhile if you are into sushi, especially the Chili-Soy Sauce. Enjoy!
Chef Andrew Nam is one of those unique individuals who has worked hard to get where he is, and now he's having fun making a name for himself in Scottsdale. Chef Nam refused to eat fish when he was a child (so the story goes), but now he is a sushi chef - a very special sushi chef. He's special because he loves to create sauces that "wake up, not overpower, companion flavors." He says, "I love creating refreshing new sauces", and he has done it so much that he is now called "Sauce Man."
Chef Nam (a native of Chicago who has now worked with sushi and sauces for more than 20 years) has created many sauces to go with sushi. Many of his favorites are "Asian sauces", and he uses his "Asian pantry" for his "essential" ingredients.
Two of those "essential" ingredients are soy sauce and chili paste. The soy sauce he makes is made from soybeans and a starter called koji that begins the fermentation. To this is added a brine of sea salt after the original mix ages for 3 to 5 days. This is a "naturally fermented" sauce that is far superior to "factory-formulated" soy sauces according to Chef Nam, "and it's the fundamental ingredient in my Asian sauces."
The chili paste is his spicy chili sauce "with a kick." It's made from chili peppers, salt, oil and garlic, and Chef Nam combines it with his soy sauce and other ingredients to make his "Chili-Soy Sauce." Here is the recipe. It looks fairly simple at first glance, but remember that the ingredients include Chef Nam's freshly-prepared soy sauce and chili paste. You may need to experiment with those a little to get them right (your version for your taste).
CHILI-SOY SAUCE
Ingredients:
1/4 cup chicken broth
2 tablespoons chili paste
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Kosher salt, to taste
Directions:
Combine all ingredients. Mix well in a blender or with a whisk, and serve immediately.
If you happen to be in the Phoenix/Scottsdale area you can find Chef Nam and his sauces at the Stingray Sushi restaurant in Scottsdale. I'm certain the "Sauce Man's" sauces would make the trip well worthwhile if you are into sushi, especially the Chili-Soy Sauce. Enjoy!
Saturday, September 20, 2008
I bought a can of beans today.
Hey! Now wait a minute. Give me a chance. It looks like a very special can of beans. I wasn't really looking for beans. It just sort of appeared on a special shelf right in front of me. So, that makes two reasons it is a special can.
Okay! Okay! Don't be so impatient. I'm getting to it. The brand is S&W, and this is a brand that is highly respected by a lot of people. It's a can of "S&W Premium Pinquitos", and the ingredients are Pinquito Beans ("pink beans"), Chili Peppers, Onion, Cumin & Garlic. Now, admit it. Those are pretty standard ingredients in Southwestern cuisine in the U.S., and to me it sounds like a great combination. The pinquito beans may not be quite as well-known as pinto and black beans, but I trust S&W to use premium beans that taste great.
I got to thinking, "I wonder how many other varieties of chili-infused beans they pack, if any", and, naturally, I went to their website to find out. Here is a partial list of other beans all of you chileheads might find interesting.
1. Chili Beans - Santa Fe Sauce (Pinto Beans & Chipotle Peppers in a Zesty Santa Fe Sauce)
2. Chili Beans - Tomato Sauce (Pinto Beans, Chili Peppers, Onion & Garlic in a Zesty Tomato Sauce)
3. Chili Makin's - Black Bean (Black Beans, Sauce & Seasoning [Sauce & Seasoning includes ground chili peppers, onion, garlic, cumin, Mexican oregano and cayenne pepper])
4. Chili Makin's - Homestyle (Kidney Beans, Sauce & Seasoning [Sauce & Seasoning same as Black Beans])
5. Chili Makin's - Original (Pinto Beans, Sauce & Seasoning [Sauce & Seasoning same as others] [This variety also includes Masa (stone ground corn).])
Wow! Finding that can of beans is a little like finding a small gold nugget. When you find a small nugget it makes you want to look for the motherlode upstream. Perhaps I found a motherlode of chili beans. Right now, I'm going to try the beans I have, and then I will look for the others. If you want to see the complete list of beans offered by S&W, use this link. Maybe you will want to go out and look for some, too, especially if you are thinking about making a pot of chili. Good eating!
www.swfinefoods.com/products/beans.html
Okay! Okay! Don't be so impatient. I'm getting to it. The brand is S&W, and this is a brand that is highly respected by a lot of people. It's a can of "S&W Premium Pinquitos", and the ingredients are Pinquito Beans ("pink beans"), Chili Peppers, Onion, Cumin & Garlic. Now, admit it. Those are pretty standard ingredients in Southwestern cuisine in the U.S., and to me it sounds like a great combination. The pinquito beans may not be quite as well-known as pinto and black beans, but I trust S&W to use premium beans that taste great.
I got to thinking, "I wonder how many other varieties of chili-infused beans they pack, if any", and, naturally, I went to their website to find out. Here is a partial list of other beans all of you chileheads might find interesting.
1. Chili Beans - Santa Fe Sauce (Pinto Beans & Chipotle Peppers in a Zesty Santa Fe Sauce)
2. Chili Beans - Tomato Sauce (Pinto Beans, Chili Peppers, Onion & Garlic in a Zesty Tomato Sauce)
3. Chili Makin's - Black Bean (Black Beans, Sauce & Seasoning [Sauce & Seasoning includes ground chili peppers, onion, garlic, cumin, Mexican oregano and cayenne pepper])
4. Chili Makin's - Homestyle (Kidney Beans, Sauce & Seasoning [Sauce & Seasoning same as Black Beans])
5. Chili Makin's - Original (Pinto Beans, Sauce & Seasoning [Sauce & Seasoning same as others] [This variety also includes Masa (stone ground corn).])
Wow! Finding that can of beans is a little like finding a small gold nugget. When you find a small nugget it makes you want to look for the motherlode upstream. Perhaps I found a motherlode of chili beans. Right now, I'm going to try the beans I have, and then I will look for the others. If you want to see the complete list of beans offered by S&W, use this link. Maybe you will want to go out and look for some, too, especially if you are thinking about making a pot of chili. Good eating!
www.swfinefoods.com/products/beans.html
Where The Jalapeno Pepper Got Its Name
Spicy, green jalapeno peppers are heaped on tacos and sandwiches on many, many street corners in Mexico. It's a tradition that has its roots in the pre-Spanish conquest days (before the 1500's) when the spicy pepper was one of the first domesticated crops in Latin America.
Historians say that the Aztec royalty favored drinks made with chile and chocolate, and they say the Mayans used the peppers to cure or treat many medical conditions. Their history books also tell us that the jalapeno pepper got its name from the eastern Mexico city of Jalapa. No wonder the Mexicans get a little testy when someone says something less than flattering about their jalapenos, as in food-borne illness situations. It's almost like outsiders attacking a national symbol.
Not everyone has bad feelings about Mexican jalapenos. Despite food-borne illness outbreaks that may or may not be tied to jalapenos from Mexico, the consumption of jalapenos in the U.S. is steadily rising. Jose Manuel Gochicoa of the chile growers' association in Mexico says, "It's the new fashion. Our exports are realizing double digit growth, but that is being threatened now by truckloads of peppers being held up at border crossing inspection stations. If we can't get the peppers to market while they are fresh, the exports will stop." A lot of people in the U.S. would not like that, so it's a little bit of a catch 22 right now.
Mexico is the world's largest producer of fresh chiles, so double digit growth means huge increases in tonnage. 80% of peppers grown in Mexico are jalapeno peppers. So, if there is a real problem with jalapenos from Mexico, then the "fix" won't be quick and easy. 80% of the crop of the world's largest producer of fresh chiles would be a huge challenge if major changes had to be made. We'll keep our ear to the ground and let you know if we hear anything coming down the trail on this subject. You know us Chili Dogs. We are always hot on the trail of everything chili. Ahwoooooooooo!
Historians say that the Aztec royalty favored drinks made with chile and chocolate, and they say the Mayans used the peppers to cure or treat many medical conditions. Their history books also tell us that the jalapeno pepper got its name from the eastern Mexico city of Jalapa. No wonder the Mexicans get a little testy when someone says something less than flattering about their jalapenos, as in food-borne illness situations. It's almost like outsiders attacking a national symbol.
Not everyone has bad feelings about Mexican jalapenos. Despite food-borne illness outbreaks that may or may not be tied to jalapenos from Mexico, the consumption of jalapenos in the U.S. is steadily rising. Jose Manuel Gochicoa of the chile growers' association in Mexico says, "It's the new fashion. Our exports are realizing double digit growth, but that is being threatened now by truckloads of peppers being held up at border crossing inspection stations. If we can't get the peppers to market while they are fresh, the exports will stop." A lot of people in the U.S. would not like that, so it's a little bit of a catch 22 right now.
Mexico is the world's largest producer of fresh chiles, so double digit growth means huge increases in tonnage. 80% of peppers grown in Mexico are jalapeno peppers. So, if there is a real problem with jalapenos from Mexico, then the "fix" won't be quick and easy. 80% of the crop of the world's largest producer of fresh chiles would be a huge challenge if major changes had to be made. We'll keep our ear to the ground and let you know if we hear anything coming down the trail on this subject. You know us Chili Dogs. We are always hot on the trail of everything chili. Ahwoooooooooo!
Wednesday, September 17, 2008
"Secrets of the Hatch (Green Chile)"
Hatch Valley green chile is world-famous and is consumed each year by many people in many places. Arizona, USA, is certainly no exception. The Arizona Republic newspaper published an article today written by Karen Fernau in the Food & Drink section. The title of the article is "Secrets of the Hatch", and it is all about Hatch green chile and pork, a wonderful combination as she puts it. Of course, most of us already knew that.
Anyway, a major part of the article is Karen's report on Michael Meler, his love for Hatch green chile and his recipe for "green-chile pork" with tomatillo puree. Who is Michael Meler? Well, Michael is the chef at Z'Tejas Southwestern Grill (in Phoenix), a restaurant chain known for its chile-inspired cuisine.
If you love green chile stew and other green chile dishes as I do, then you really should read this article. Michael says, "Our green-chile pork is a dish with great harmony, one that people look forward to every year. Other chiles will do, but Hatch lives up to their reputation. People love them, and for good reason. Green chile is really our dish, and people can't seem to get enough."
Michael also says he believes in keeping recipes as simple as possible with a few, fresh, quality ingredients making the difference. Why not take a look at his green-chile pork recipe which is spelled out in this article, and see if you don't think you could do this one at home. I would bet you can. It would be a great dish if you have company coming to watch a football game or something like that. Use this link to the article, and get ready to let your green chile spirit soar!
www.azcentral.com/style/hfe/food/articles/2008/09/17/20080917greenchile0917.html
Anyway, a major part of the article is Karen's report on Michael Meler, his love for Hatch green chile and his recipe for "green-chile pork" with tomatillo puree. Who is Michael Meler? Well, Michael is the chef at Z'Tejas Southwestern Grill (in Phoenix), a restaurant chain known for its chile-inspired cuisine.
If you love green chile stew and other green chile dishes as I do, then you really should read this article. Michael says, "Our green-chile pork is a dish with great harmony, one that people look forward to every year. Other chiles will do, but Hatch lives up to their reputation. People love them, and for good reason. Green chile is really our dish, and people can't seem to get enough."
Michael also says he believes in keeping recipes as simple as possible with a few, fresh, quality ingredients making the difference. Why not take a look at his green-chile pork recipe which is spelled out in this article, and see if you don't think you could do this one at home. I would bet you can. It would be a great dish if you have company coming to watch a football game or something like that. Use this link to the article, and get ready to let your green chile spirit soar!
www.azcentral.com/style/hfe/food/articles/2008/09/17/20080917greenchile0917.html
Great Horchata Made Lola's Way
In the previous post ("Need a cure for chili pepper burn?"), one of the cures mentioned is a Latina drink called Horchata. I told you I would do a post today about Horchata, and here it is. I found several recipes for Horchata which is basically a drink made with rice, water, milk, sugar and cinnamon. Some have vanilla included. Some don't. Anyway, the recipes varied some in the amount of water used, etc., and the ones with less water got the better reviews. Here is one recipe that seemed to me to be a good "average" recipe. It also sounds good, and it should do the trick in helping to calm the burn. It's called "Lola's Horchata." You may want to give it a try.
Ingredients:
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
Directions:
1. Pour the rice and water into the bowl of a blender. Blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon and sugar into the rice water. Chill and stir before serving over ice.
Ingredients:
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
Directions:
1. Pour the rice and water into the bowl of a blender. Blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon and sugar into the rice water. Chill and stir before serving over ice.
Tuesday, September 16, 2008
Need a cure for chili pepper burn?
I belong to the Discovery Channel MythBusters Wiki. It's a forum with a wide variety of subjects including, would you believe, curing chili pepper burn. After all, chili peppers are very popular in many areas of the world, and most people like to eat them because of the "heat" they add to their food.
Sometimes folks overdo it though. They think they can eat anything. Or else they get a dish served to them that is a lot hotter than they expected. One bite and WOW!, he or she is in trouble. Well, take heart. There is hope when it comes to cooling the burn.
Several comments on the MythBusters Wiki suggest that some of the wiki members who reported on this subject had success using a variety of products such as warm tea ("It worked within 10 seconds."), ice cream, bread, salt, sugar and honey. Salt received some rave reviews, but so did sugar and honey. To me, it seems logical that honey and ice cream work because of the sugar content, but maybe there are other factors involved, also. And I'm wondering if the warm tea had sugar in it.
Sugar definitely has the vote of most Hispanic families according to the Wiki. A drink called Horchata which includes sugar is a popular way for them to get the sugar when younger members of the families are learning to eat chili pepper-infused foods. I won't go into detail about Horchata at this time. It deserves its own post which I will probably do tomorrow.
Meanwhile, carry a few packets of sugar with you. You never know when you will come across a great-sounding chili dish you just have to try. It could be scorcher. After all, what is really hot to you may not be all that hot to the person serving the food. You have to be prepared at all times if you live in the world of chili. Ha!
Sometimes folks overdo it though. They think they can eat anything. Or else they get a dish served to them that is a lot hotter than they expected. One bite and WOW!, he or she is in trouble. Well, take heart. There is hope when it comes to cooling the burn.
Several comments on the MythBusters Wiki suggest that some of the wiki members who reported on this subject had success using a variety of products such as warm tea ("It worked within 10 seconds."), ice cream, bread, salt, sugar and honey. Salt received some rave reviews, but so did sugar and honey. To me, it seems logical that honey and ice cream work because of the sugar content, but maybe there are other factors involved, also. And I'm wondering if the warm tea had sugar in it.
Sugar definitely has the vote of most Hispanic families according to the Wiki. A drink called Horchata which includes sugar is a popular way for them to get the sugar when younger members of the families are learning to eat chili pepper-infused foods. I won't go into detail about Horchata at this time. It deserves its own post which I will probably do tomorrow.
Meanwhile, carry a few packets of sugar with you. You never know when you will come across a great-sounding chili dish you just have to try. It could be scorcher. After all, what is really hot to you may not be all that hot to the person serving the food. You have to be prepared at all times if you live in the world of chili. Ha!
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