Discussion of Chili Peppers (which veered off from BBQ Wars - The June 2002 battle) SEE RECIPE: Green Chili Potato Casserole Carol's SEE RECIPE: Green Chili Potato Casserole Jo's SEE RECIPE: MOLE SEE LINKS: Links Posted in Various Threads Date: Thu, 13 Jun 2002 From: Carol M. Marsh To: StBedes@list.via-caritas.org Subject: Barbecue was Re: List Management In New Mexico, Tony, we do *gormet* BBQ of an eclectic assortment of critters: pork (of course with vinegar marinade), beef brisket, chicken, elk, venison, cabrito (that's goat), lamb or mutton. We had a huge party last Sunday evening where we served BBQ brisket and I made my famous green chili potato casserole. Carol -- Carol Marsh Ruidoso, New Mexico, USA ------------------------------ From: Juliann Tarsney > I made my famous green chili potato casserole. Ahem ... recipe forthcoming?? -- Juliann Tarsney ------------------------------ From: "Carol M. Marsh" Subject: Green Chili Potato Casserole (Re: Barbecue was Re: List Management > Ahem ... recipe forthcoming?? Here 'tis: SEE RECIPE: Green Chili Potato Casserole 1 ------------------------------ From: klewis Carol wrote: >1 small container frozen chopped hot green chili (thawed) The casserole sounds delicious, but I don't think I've ever seen frozen green chili. Can you use canned green chilis? Or fresh? And how much? Peace Kris ------------------------------ From: "Chuck Cole" Does "chopped hot green chili" equate to "sliced jalapeno"? That's readily available here in jars, but not frozen. I always have those on hand.. er, on shelf. Dunno what a "hot green chili" might actually be. Here, something green and hot might be a Hmong or Vietnamese or Chinese long thin and very hot pepper that's still green. Might be a few other varieties in the Farmer's Market, but not often in grocery stores or our very few bodegas. Chuck ----------------------- From: Sherri Butler > Green chilies are poblano peppers, a New Mexican specialty. Hi Carol, This recipe sounds so good - about what quantity of peppers is required? We don't have the freezed ones here either, darn it. Sherri ------------------------------ From: "Chuck Cole" Thanks. Poblano understood. "Green chilies" was too generic for me. :-) Chuck ------------------------------ From: "Carol M. Marsh" Sherri Butler asks: > This recipe sounds so good - about what quantity of peppers is required? I use about 1/2 cup of the chopped frozen ones -- that's approx. a 1/2 pint. I think if I were going to use the canned ones, I'd use 2 of those small 3oz? 4oz? cans. I (and most of the folks around here) like *hot* chili, so I'd look for the extra hot if I were going to try this with Old El Paso canned green chilies. Freezing tends to increase the heat of the peppers. Good luck and enjoy if you try it. BTW, where are you from, Sherri? Carol ------------------------------ From: Sherri Butler Hi Carol, Thanks for the proportions for the peppers. I'm from south Georgia - about as close to the middle of nowhere as you can get in the southeastern US - not close to anything. But I have had the happy fortune to have been to New Mexico a couple of times - not in your area, I think, but along I-40. Couldn't stay as long as I liked, but would go back in a heartbeat at the first opportunity! Sherri ------------------------------ From: "Allan Carr" Mole Poblano is considered by many, at least in California, to be the national dish of Mexico. And these many also consider mole paste to be the very first barbeque sauce. --- Allan Carr ------------------------------ From: "Carol M. Marsh" Allan Carr wrote: > And these many also consider mole paste to be the very first barbeque sauce. Mole paste is excellent on grilled chicken. It also makes a great fondue for dunking elk or deer venison. Carol ------------------------------ Date: Thu, 13 Jun 2002 Carol M. Marsh wrote: >Green chilies are poblano peppers, a New Mexican specialty. Old El Paso, by the way, has an address in Minneapolis, MN rather than in El Paso, TX. Not sure where it's manufactured. New York? < g > Gary+ ------------------------------ From: "Carol M. Marsh" "Gary D. Gooch" wrote: > Old El Paso, by the way, has an address in Minneapolis, MN rather than in > El Paso, TX. Not sure where it's manufactured. New York? < g > Noo Yawk City? Could be. I use Bueno frozen once I run out of the green chilies I pack and freeze myself. I just know I see more of that name brand than any other on the shelves. If we don't get some rain in these parts pretty soon, there may not be a chili crop any closer than Noo Yawk City. Carol -- Carol Marsh ------------------------------ From: "J. Weigel" > Green chilies are poblano peppers, a New Mexican specialty. Are those the ones that are real dark green and about the size of a bell pepper but more elongated? We are getting more Hispanic foods around with the influx of Hispanics here, and I don't know what all the things are. Jay ------------------------------ From: "Chuck Cole" > From: Gary D. Gooch > Old El Paso, by the way, has an address in Minneapolis, MN rather than in > El Paso, TX. Not sure where it's manufactured. New York? Before General Mills bought them, the address on the labels was in Austin, TX. I think the products are still packed in Texas, but business and advertising probably is done from here now. I was a regular customer, but it seemed like the quality and flavor dropped when they got bought so I seldom buy their products any more. Oddly enough, my current favorite salsa is made in the Twin Cities. Parker's Farm "Roasted Garlic Medium thick and chunky Salsa" is good and was an everyday great bargain for several years. Now, it's still great AND a bargain when the price is dropped below $4 for a 32oz plastic jug. Must be the local garlic :-) --- Chuck ------------------------------ From: "Margaret Kleinpeter" >Are those the ones that are real dark green and about the size of a bell pepper Sounds like a fresh poblano to me. We can get them regularly around here. I have quit using bell peppers in my "generic" cooking in favor of poblanos. MargaretKleinpeter New Iberia, Louisiana ------------------------------ From: "Larry J. Woodgate" > Mole Poblano is considered by many, at least in California, This dish sounds excellent. I missed the recipe, would some repost it please?. Thanks. +Fr. Larry, OSB ------------------------------ From: Jo Craddock Here's Carol's recipe: ============ I've prepared this in a slightly different manner: SEE RECIPE: Green Chili Potato Casserole 2 ================== Next time, I plan to look up some of these different peppers I'm learning about in this thread. Peace, Jo ------------------------------ From: "Allan Carr" SEE RECIPE: MOLE Serve over chicken, turkey, pork or sirloin tips, always accompanied by Mexican rice and corn tortillas or Mexican rolls (French baguettes will do too!) http://www.ramekins.com/mole/molepoblano1.html or, a similar recipe http://www.perfectentertaining.com/page1116.html SEE LINK: Links Posted in Various Threads --- Allan Carr ------------------------------ From: "Carol M. Marsh" Ancho/Poblano Peppers and Ortega peppers (species name capiscum annum) are the peppers we most commonly use in cooking New Mexican food. They are classed as mild on the Scoville heat scale. The flavor is quite different from that of the jalapeno either fresh or roasted. Dried jalapenos are usually even hotter. These are called chipotle. Point your browser to http://www.chili-pepper-plants.com/html/mild_peppers.html for more information about chili peppers. SEE LINK: Links Posted in Various Threads There are more than a thousand species and subspecies of chilies. Carol ------------------------------ From: "Tony Hitsman" > There are more than a thousand species and subspecies of chilies. > Carol And none of them grow here! Tony, who should have brought home from NM some dried chilies (on my way now to La Tabatiere/Mutton Bay until Monday)