Mild Peppers

Classic Red Mole Poblano

Posted Sat, 01/15/2011 - 15:49 by Jon

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Pepper Slaw

Posted Tue, 06/08/2010 - 19:01 by Audrey

1 lb. green cabbage
1/3 c. cold water
1/4 c. distilled white vinegar
1/4 c. sugar
Salt to taste
1/2 c. green bell pepper, minced
1/2 red bell pepper, minced
1/4 c. carrot, grated
Few drops of tabasco sauce or some minced hot peppers
Freshly ground black pepper (add just before serving)

Sharon's egg and chile souffle

Posted Thu, 10/29/2009 - 18:44 by Jon

Hatch Green Chile Eggs
Serves 6
2-3 Hatch green chiles--roasted, chipped and seeded (or more)
1 lb. Monterey Jack Cheese, grated
12 Eggs\ 1 (16oz) carton sour cream
(Salt and pepper to taste after cooking)

Preheat oven to 350 degrees. Layer chiles with the grated cheese in an buttered or greased 13x9x2 inch baking dish. Combine the eggs and sour cream and pour over the chiles and cheese. Bake for 30 minutes until it puffs like a souffle....
This could turn out to be your favorite easy recipe!

Enjoy..Mom (I wonder how it would be in a tart crust?)

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Salsa Verde

Posted Sat, 08/29/2009 - 12:39 by Audrey

Staple salsa verde recipe.

ingredients

4 tablespoons olive oil, divided
2 1/2 pounds tomatillos,* husked, rinsed
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
1 cup (packed) chopped green onions

preparation

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Posted Sat, 08/29/2009 - 12:37 by Audrey

An excellent salsa verde recipe, and a nice shrimp recipe. We made it as tacos instead.

http://www.epicurious.com/recipes/food/views/Shrimp-and-Cotija-Enchilada...

Pizza

Posted Tue, 08/25/2009 - 12:13 by Jon

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough -- make about 2 1/2 hours before serving

1 package active dry yeast (2.25 tsp)
About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
1 tsp salt
1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).
With mixer (or kitchenaid with paddle) at low speed, gradually beat water into dry ingredients until just blended.

Audrey and Jon

One year and counting!