Subject: Hongos con Chipotle
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 12 2001 - 12:38:12 EST
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F O O D F U N N Y
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Here's a classic food funny from reader Mary Blankenship:
Two men went into a diner and sat down at the counter. They ordered
two sodas, took sandwiches out of their packs and started to eat them.
The owner saw what was going on and approached the men. "You can't
eat your own sandwiches in here," he complained. The two men stopped,
looked at each other, and then swapped sandwiches.
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T O D A Y ' S R E C I P E
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If you like spicy food like I do, you'll love this dish. You can tone
it down by using only half a chipotle, but the smoky flavor and fiery
heat do wonders to the otherwise tame mushrooms.
All recipes this week are adapted from "The Complete Book of Mexican
Cooking" by Elisabeth Lambert Ortiz, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0345325591/worldwiderecipes
Hongos con Chipotle (Mushrooms with Chipotles)
1 lb (450 g) mushrooms, rinsed
1 medium onion, chopped
2 - 3 cloves garlic, chopped
1 canned chipotle chili*, or to taste
2 Tbs (30 ml) tomato paste
3/4 cup (180 ml) chicken stock
4 Tbs (60 ml) olive oil
Salt and freshly ground pepper to taste
Juice of 1/2 lemon
* Chipotle chilies are smoked jalapenos and are available canned in
most supermarkets and Hispanic specialty shops.
Remove the stems from the mushrooms and chop the stems, leaving the
mushroom caps whole. Combine the mushroom stems, onion, garlic,
chipotle, tomato paste, and chicken stock in an electric blender or
food processor and process until smooth. Heat half the olive oil in a
skillet over moderate heat and add the puree. Cook, stirring
frequently, for 5 minutes. Meanwhile, heat the remaining olive oil in
a separate skillet over high heat and saute the mushroom caps,
stirring frequently, until lightly browned, about 5 minutes. Add the
chipotle puree to the mushrooms, adjust the seasoning with salt and
pepper, and stir in the lemon juice. Serve immediately. Serves 4 to 6.
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