Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Wed Mar 13 2024 07:04:00

I made this tamale pie a few days ago and i was happy with how it turned
out. I used dried pinto beans i cooked in the crockpot and i stuck to
the recipe 100%. I topped it with homemade hot sauce and enjoyed it.
Without the hot sauce, i think the recipe would have needed cumin and
chiles.

Oh yeah, both this and my other tamale pie recipe instruct you to pour
corn meal into boiling water. I was using masa flour and this almost
instantly clumped into masa lumps. I vaguely recall reading somewhere
that it will stir into cold water more easily. So the next time i
make it, i will try stirring the flour into the water first and THEN
bringing it to a boil.
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Ben Collver wrote to Dave Drum <=-

I made this tamale pie a few days ago and i was happy with how it
turned out. I used dried pinto beans i cooked in the crockpot and i
stuck to the recipe 100%. I topped it with homemade hot sauce and
enjoyed it. Without the hot sauce, i think the recipe would have needed cumin and chiles.

Did you forget to c & P the recipe? Bv)=

Oh yeah, both this and my other tamale pie recipe instruct you to pour corn meal into boiling water. I was using masa flour and this almost instantly clumped into masa lumps. I vaguely recall reading somewhere that it will stir into cold water more easily. So the next time i
make it, i will try stirring the flour into the water first and THEN bringing it to a boil.

If you did, that's OK. I am not muchof a fan of tamales as I do not care
for masa unless it's crisped up considerably - like for tortillas used
in tacos or empanadas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Empanadas De Chipilin
Categories: Greens, Beans, Cheese, Breads
Yield: 10 servings

1 lb Medium or fine-grind fresh
- corn masa for tortillas
1/3 c Chopped fresh chipilin or
- mature spinach, swiss
- chard or Tuscan kale
1 ts Kosher salt
1 1/4 c Refried black beans
2 oz Queso Cotija or queso
- fresco; crumbled, more to
- serve
3 c Oil; for frying
Crema and pico de gallo, to
- serve

In a large bowl, knead the masa, chipilín, salt and 2
tablespoons water with your hands until the ingredients
are well incorporated and the mixture is soft and
pliable but doesn't stick to your hands, 3 to 5 minutes.
If it's still dry or crumbly or if it sticks to your
hands, add another tablespoon or 2 of water and continue
to mix. Cover the bowl with plastic wrap, and let the
masa rest for 30 minutes.

Cut and remove the zip-top from a 1-gallon freezer bag.
Cut the sides of the bag, so that you have 2 square
pieces of plastic. If you have a tortilla press, use it
here and trim the sides of the bag to fit the flat
surface of the press.

Divide the dough into 10 balls about (1 1/2" in diameter
and about 50 grams apiece). Arrange on a sheet pan and
keep covered with a damp kitchen towel while you press
and fill the empanadas.

Fill a Dutch oven or other heavy deep pot with oil so
that it comes up about 3/4" up the sides. Heat on high
until the oil reaches a temperature of 400 degrees. (You
may need to adjust the heat to maintain the temperature
as you fry the empanadas.)

Line the tortilla press, if using, with the cut plastic
(or use a smooth, flat-bottomed skillet), and working
with a ball at a time, press each portion of masa into a
6 1/2" round and remove the top sheet of plastic.
Arrange 2 tablespoons of beans (if using canned, use
heaping tablespoons to use the whole can) in a line down
the center of the masa, leaving about 1/2" of space
between the edge of the masa and the filling. Top with a
teaspoon of queso. Using the bottom piece of plastic to
help you, fold the plastic in half so that the two sides
of the masa close over the filling. Pinch the plastic
just outside of where the edges of the masa come
together to seal the empanada. Peel off the plastic and
transfer empanada to a sheet pan. Repeat with remaining
masa and filling.

Using a metal spatula, lower a single empanada into the
hot oil. Spoon hot oil over the top for about 15
seconds, to seal the top side. Continue cooking until
the empanada is golden brown and crispy, about 90
seconds per side. Transfer to a wire rack and repeat
with the remaining empanadas.

Top warm empanadas with a drizzle of crema and a
sprinkle of queso. Serve with pico de gallo alongside.

By: Rick A. Martinez

Yield: 10 empanadas

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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Re: Re: Quick Chili
By: Ben Collver to Dave Drum on Sun Mar 31 2024 09:06 pm

Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Wed Mar 13 2024 07:04:00

I made this tamale pie a few days ago and i was happy with how it turned out. I used dried pinto beans i cooked in the crockpot and i stuck to
the recipe 100%. I topped it with homemade hot sauce and enjoyed it. Without the hot sauce, i think the recipe would have needed cumin and chiles.

Oh yeah, both this and my other tamale pie recipe instruct you to pour
corn meal into boiling water. I was using masa flour and this almost instantly clumped into masa lumps. I vaguely recall reading somewhere
that it will stir into cold water more easily. So the next time i
make it, i will try stirring the flour into the water first and THEN bringing it to a boil.

Don and I remain chile wimps but we found Cbanelles our speed so have 1 1/2 seedling trays going. I also decided to try Anaheim seeds so have a tray of that going.

Outdoor planting here starts 9 April. The beans go in the containers as is (wax and green this year). I have 9 tomato plants of different types waining to go in happy in the greenhouse for now. Total of 12 trays setup.

Don's still clearing container garden (they mostly rootballed over this year which happens so dirt is replaced and rotty parts get broken up and fill dips).

We've got 2 eating cherry trees in full bloom and the 2 apple trees showing off for each other.

Should be a good haul this year!

xxcarol
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//Hello Ben,//

I made pizza-pie without chili.

And I made this pizza-pie a few days ago + I was happy with how it turned out. I cooked out of the crockpot. I topped it with homemade hot sauce and enjoyed it too. Without the hot sauce, Ii think the recipe would have needed chiles.

Oh yeah, other pizza-pie recipe instruct to pour corn meal into boiling water. Use masa flour and this almost instantly clumped into masa lumps, Ben! Vaguely recall reading somewhere that it will stir into cold water more easily. So the next time You make it, You will try stirring the flour into the water 1st and THEN bringing it to a boil.
Is this correct?

Regards,
Denis Mosko
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I enjoyed reading about your fruit trees and garden preparation.
The plum trees have finished blooming here and the cherry tree
is out in full force for almost a week now. My own body is
finally feeling the spring rush. More energy, less aches.

Mom grew anaheims when i was a kid. Different plants in the
same group produced peppers with varying amounts of heat. Some
where mild and others where whoo hah! Chile roulette. I liked
the hotter ones best.
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Re: Pizza-pie. Was: Quick Chili
By: Denis Mosko to Ben Collver on Mon Apr 01 2024 08:46 am

//Hello Ben,//

I made pizza-pie without chili.

And I made this pizza-pie a few days ago + I was happy with how it turned out. I cooked out of the crockpot. I topped it with homemade hot sauce and enjoyed it too. Without the hot sauce, Ii think the recipe would have needed chiles.

Oh yeah, other pizza-pie recipe instruct to pour corn meal into boiling water. Use masa flour and this almost instantly clumped into masa lumps, Ben Vaguely recall reading somewhere that it will stir into cold water more easi So the next time You make it, You will try stirring the flour into the water 1st and THEN bringing it to a boil.
Is this correct?

Regards,
Denis Mosko

Yes, masa flour is sprinkled into colder water then stirred to mix then add more, just a bit at a time. A whisk is used to stir it and keep it from lumping up.

BTW, that isn't pizza. I'm not sure what it was.

xxcarol
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Re: Quick Chili
By: Ben Collver to Carol Shenkenberger on Tue Apr 02 2024 08:27 am

I enjoyed reading about your fruit trees and garden preparation.
The plum trees have finished blooming here and the cherry tree
is out in full force for almost a week now. My own body is
finally feeling the spring rush. More energy, less aches.

Mom grew anaheims when i was a kid. Different plants in the
same group produced peppers with varying amounts of heat. Some
where mild and others where whoo hah! Chile roulette. I liked
the hotter ones best.

I read that about anaheims. Mine are going in parial shade and picked early seems to tame them? We may grow a hot pepper for a friend who doesn't garden at all. I want to try shishido (sp). It's a mild Japan type. I'm just curious about them. I'm waking with the spring and limbering a bit. Just short stints but it feels good.

Most years we have some garden fails so we plant fairly heavy to ensure 'some work'. I decided to buy the green bell peppers and squash this year as starter plants and doubtless something interesting will come along.

Don's older and no longer has much heat tolerance and mine has never been high except oddly kimchee hence you see milder sets. Hence you see milder options here.

My oregano and sage just came in (I was missing them) and a second type of parsley plus rosemary. I'll save the extra basil for next year. I'm pending spearmint (rats hate it). I'll plant more lavendar and marigolds (also rat deterrent) to protect the crops. Sadly, it's needed in this big city.

Lets see, probably add some zucchini starter plants.

The garden has 22+ 3.5ft x9"w x 9"d containers. Some things don't container grow well but my selections do.

xxcarol
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Ben Collver wrote to Carol Shenkenberger <=-

I enjoyed reading about your fruit trees and garden preparation.
The plum trees have finished blooming here and the cherry tree
is out in full force for almost a week now. My own body is
finally feeling the spring rush. More energy, less aches.

Mom grew anaheims when i was a kid. Different plants in the
same group produced peppers with varying amounts of heat. Some
where mild and others where whoo hah! Chile roulette. I liked
the hotter ones best.

Anaheim/NumMx chilies range from 250 - 2500 SHU. My favourite is the
"Big Jim" which goes "above and beyone" the typical NuMex range and
into jalapeno territory. The NuMex Big Jim matures on the vine following
the typical green to red chile coloration pattern, with the green chilies being less heat and more bright in flavor and the mature red version being hotter and slightly sweeter. It has thick walls and a decent size cavity (great for stuffing). It's comparable to an Anaheim chili and it can
easily be used as a bell pepper substitute given its size, flavor, and
overall meatiness.

If you are growing your own I suggest NuMex Heritage Big Jims. You can
get seeds from Dr. Paul Bosland's Chile Pepper Institute @ New Mexico
State University. They are the zippiest of that range of cultivars.

Here's a recipe I use with my own home grown chilies:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt

MMMMM---------------------------BATTER--------------------------------
1 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten

To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.

Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).

Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375oF/190oC.

Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.

Uncle Dirty Dave's Kitchen

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Re: Quick Chili
By: Carol Shenkenberger to Ben Collver on Tue Apr 02 2024 16:05:18

I've heard that rats hate cats too. ;)

Fun to read about your garden.

We've planted garlic and dinosaur kale next to each other.

Last year we got a huge crop of sweet potatoes, and i anticipate we
will plant those soon.
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Re: Quick Chili
By: Ben Collver to Carol Shenkenberger on Sun Apr 21 2024 11:57 am

Re: Quick Chili
By: Carol Shenkenberger to Ben Collver on Tue Apr 02 2024 16:05:18

I've heard that rats hate cats too. ;)

Fun to read about your garden.

We've planted garlic and dinosaur kale next to each other.

Last year we got a huge crop of sweet potatoes, and i anticipate we
will plant those soon.

Well, good reason for rats to hate cats! Wanna really bother rats? Empty the used cat litter pan around the plants <evil grin>.

Meantime, we spin to real planting here. I have 2 planters of lettuce covered with sprouting seedlings, 7 tomato plants, 3 green bell peppers, a banana pepper, a zucchini and a yellow crook neck squash.

Inside, ready to go out, 18 delicata squash, 8 more zucchini, another summer squash, a tray of chocolate bell peppers and a few odd things here and there.

Not yet up, wax and green beans, yukon potato. Not yet planted: Replacement cubanelle seeds, basil replacemtnt, spearmint replacement, oregano, rosemary, parsley replacement, and red bell peppers seeds.

I do may containers for all that if wondering...

Oh, Apple crop will be really good this year! Already cropping green onions in large amounts.

xxcarol
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