| Tsai-ko
"Restaurant Boss" Al has posted many
favorite recipes on The Warrior Beat Blog. Here is page one... |
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Al's Chile
long version... roast six anaheim green chiles and six - eight (or more) serrano chiles in the oven at 375 for 15-20 min. grease the pan first. set aside to cool. heat large pot with oil. smash and saute tsp cuminos (cumin seed). add seasoned hamburger (or chopped beef) with a dash of l&p sauce and salt. brown in pan. halfway through drain excess liquid. add 3 large cloves of pressed garlic. one large portuguese sausage chopped up. two three italian sausage links chopped up. in your parts of the town no more portuguese or linguica so use bratwurst instead. one onion chopped toss em in too. 1/2 cup of your favorite chili powder. very good ones in texas. blend in with meats. two cans of diced tomatoes with liquid. or over ripe tomatoes of the same amount. bring to simmer, stirring as you go. remove skin and most of the seeds of the chiles. chop them up and add to the pot. two red hot hawaiian chili peppers if you like. (0r more). add 3-4 cups of water. more salt as needed. bring to almost a boil and then simmer for at least an hour. don't cover the pot. i use a heavy pot so it doesn't scorch the bottom. do not cover, let it 'reduce' will simmering. beans? okay the boss don't like beans so i sneek in two cans of refried beans when she isn't looking. but, if you like beans, then i prefer pinto beans. can kind is okay, at least two of those or more. i cook by taste and vision. so, the portions may not be exact. i am always tasting as i go. more chili powder, more salt, you know. finishing touches. i add in one packet of splenda to the large pot to offset the tartness. the degree of sweet varies with all sweeteners so don't assume one packet of sweet n low which is sweeter than splenda. finally, thicken with a roux. one stick of butter and equal amount of flour in sauce pan. let the butter melt and add flour when it first bubbles slowly blend into you chili pot. make sure chili is at a high simmer. serve with your best chopped sweet onions and cheese. monterey jack and cheddar is great combo. oh, and if you got some guacamole to top em off is great. since i eat little rice. i like to put tortilla chips down on my bowl and pour the chili on it. sorta like a heavy nachos. a couple bottles of cold bohemia, the best mexican beer around the world, goes well. ... oh, the easy way???? can of stagg chili add more spice. and milwaukee's best. 06/22/07 @ 18:15 |
Al's
Guacomole
about four or five overripe avocados. i like em over ripe because they mashed quickly and seem to have a better taste. i know its hit and miss to find the sticky like butter avo's, but, summer time the avo's are better eating because they are not dry. the kona avo's are the best, always. cut the avo's in half, remove seed, and spoon out the avo's. mince a handful of sweet onions, green tomatoes (or ripe if you prefer). garlic press two to three cloves right onto the heap of avo's. lightly salt the mixture. chopped anaheim green chiles, about two to three or the canned ortegas. serrano chiles if you like, otherwise the crushed red peppers will do fine, maybe a half teaspoon or more. a handfull of chopped coriander leaves n stems, aka chinese parsley. mash all the ingredients, folding as you go. do not over mash the avo's leave em a little chunky. some add lemon to preserve color. i don't because i don't like the lemony taste in my guacamole. after that some good chips. hint: toast the chips a bit first in the oven so its crispy. wow. 06/23/07 @ 09:56 |