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| Dining |  |
Hot Dishes for a Cool Season
By Pat Danielson
By Pat Danielson
(Guest columnist Pat Danielson is a gourmet cook from Colorado Springs, Colo., who offered to share some advice and recipes from her own cookbook. Thanks, Pat.)
NOTE: It is advisable to use rubber or plastic gloves when peeling chlies.
If you are unable to get fresh chilies, you can use canned ones.
T.= Tablespoon t.= teaspoon C. = cup lb.= pound
GREEN CHILIES WITH PORK
Grind green tomatoes with course blade and place in colander to drain. Squeeze out some of liquid.
HELPFUL HINTS
PREPARATION--FRESH CHILIES:
If a recipe calls for roasted and peeled chilies, place them under the broiler or on a gas grill and turn often until the peppers are charred on all sides. (Or, spear them with a fork and turn over high flame of a gas stove until charred or blackened.) Then, place in a plastic bag and close tightly. Let sit and steam for 10 or 15 minutes so skin peels away easily. Finally, skin, seed and stem chilies. This would be most often done to Anaheim or Poblano chilies. Jalapeno and Serrano chilies are more often used raw (or may be cooked, seeded and chopped.)
NOTE: It is advisable to use rubber or plastic gloves when peeling chlies.
If you are unable to get fresh chilies, you can use canned ones.
T.= Tablespoon t.= teaspoon C. = cup lb.= pound
GREEN CHILIES WITH PORK
1 T. oil
1 1/2 lbs. lean pork cut in 1/2" dice
1 1/2 lbs. lean pork cut in 1/2" dice
2 pounds green tomatoes, coarse ground and well drained
2 onions coarse ground
2 onions coarse ground
3 cloves garlic, minced
2 or 3 Jalapenos, minced
2 or 3 Jalapenos, minced
1 t. EACH, oregano, cumin and basil
1/2 C. fresh cilantro, chopped or 2 T. dried
1/2 C. fresh cilantro, chopped or 2 T. dried
1 lb.
Anaheim chilies, roasted, peeled, seeded and chopped or coarse ground2 Poblano chilies, roasted, peeled, seeded and chopped (optional)
4 C. chicken broth
Grind green tomatoes with course blade and place in colander to drain. Squeeze out some of liquid.
Char Anaheim and Poblano peppers, steam, peel, seed, stem and grind or chop.
Sauté pork in oil 10 or 15 minutes or until tender.
Add the rest of the ingredients, cover and simmer 2-3 hours. Thicken if desired. Good on tamales, cheese burritos or in a bowl with corn chips. Freezes well. PAT’S ORIGINAL SALSA
8 C. fresh tomatoes, peeled and chopped
1/2 yellow bell pepper
3 Anaheim chilies, peeled, seeded and chopped
3 Jalapenos, minced, leave seeds in one.
1 Serrano, seeded and minced
1 medium onion, peeled and chopped
3 LARGE garlic cloves, minced
Salt and Pepper to taste
1 t. each, cilantro, oregano and Cumin
1 15-oz. can tomato sauce
Combine all ingredients except tomato sauce in a large kettle. Cover and simmer until tender. Add tomato sauce and simmer uncovered until thick. Ladle into sterilized jars, seal and water bath 20 minutes. Makes 4-5 pints. It freezes well if you aren’t into canning.
HELPFUL HINTS
WATER BATH: Place jars in a canner or deep kettle in boiling water that covers jars 1". When water returns to boil, start timing.
SEAL: Place flat part of lid on hot water for 2 or 3 minutes, dry and place on jar, then screw on the other part of the lid.
BOTULISM: An illness caused by improperly canned food or food that has been out of the fridge too long. Sometimes it is very serious. Not usually found in fruits or vegetables that are acidic. When canning foods such as green beans, meats etc. they must be processed in a Pressure Cooker/Canner.
STERILIZED JARS: The easiest way to sterilize jars is to run them through the dishwasher or you can boil them for 20 minutes and drain.
OPEN KETTLE: To cook tomatoes or fruits and can them without a water bath. Not advisable any more.
(Send comments on this article to editor@haughtline.net)
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