You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Steve. Thank you. I did the beef ribs with green chilis tonight. I was very glad that
- Thread starter Marg CDN
- Start date
steve2-in-la
Well-known member
Are you talking about the Beef Short Ribs in Chipotle & Green Chile?
Here in the So. Cal, we love the heat but that's just us. Whatever it takes to get you through the meal is what I say.
Did you make Cheddar Smashed Potatoes to go alongside? It's really an excellent accompaniment, although I like the Green Chile Risotto a little more. Along with a Mango-Avocado and Jicama Salad in Cilantro-Lime Vinaigrette the three dishes constitute my "fancy go t'meetin'" meal for first time guests.
I appreciate your letting me know how it went although I can take little credit for creating the dish. I believe it was originally a recipe from an '03 Bon Appetit. That rag rocks.
Here in the So. Cal, we love the heat but that's just us. Whatever it takes to get you through the meal is what I say.
Did you make Cheddar Smashed Potatoes to go alongside? It's really an excellent accompaniment, although I like the Green Chile Risotto a little more. Along with a Mango-Avocado and Jicama Salad in Cilantro-Lime Vinaigrette the three dishes constitute my "fancy go t'meetin'" meal for first time guests.
I appreciate your letting me know how it went although I can take little credit for creating the dish. I believe it was originally a recipe from an '03 Bon Appetit. That rag rocks.
Nope. Don't remember seeing them. I made a corn pudding to which I added some cilantro & red onion
We loved the pudding as well and thought it accompanied perfectly. I've never made one before so thought I was taking quite the risk in creating my own. But I'll look for your suggestions here.
Jicama is very difficult to find. I like it but have to travel about 20 miles on the freeway to get it. The poblanos as well (so I used canned and found them quite acceptable).
Ready for your next suggestions.
We loved the pudding as well and thought it accompanied perfectly. I've never made one before so thought I was taking quite the risk in creating my own. But I'll look for your suggestions here.
Jicama is very difficult to find. I like it but have to travel about 20 miles on the freeway to get it. The poblanos as well (so I used canned and found them quite acceptable).
Ready for your next suggestions.
steve2-in-la
Well-known member
For Marg, REC: Green Chile Risotto
Green Chile Risotto
1/4 cup (4oz) SWEET BUTTER
1 Tbsp ROASTED GARLIC OIL (or Extra-Virgin Olive Oil)
2 ONIONS, diced
2 cloves GARLIC, diced
2 large POBLANO PEPPERS, stemmed, seeded, diced
1 4oz can DICED ROASTED GREEN CHILES
1 cup DRY WHITE WINE (Vermouth also works)
2 cups ARBORIO RICE
6 cups hot CHICKEN STOCK & liquid from canned chiles
4 Tbsp CILANTRO (PARSLEY if you want), chopped
1/4 cup (4oz) SWEET BUTTER
3/4 cup grated MANCHECO cheese
Drain the can of green chiles into a sauce pan, add the stock & bring to a simmer.
In a pot that will hold at least 4 quarts, melt your butter & oil on med-high.
As soon as the butter begins to color, raise the temp to high & add the onions, garlic & chopped pasillas. Sauté the vegetables for about 5-10 minutes until they've wilted & the onions JUST start to get golden. Add the rice to the vegetables & stir until well coated with the oil. Add the white wine & stir well until almost all the wine is absorbed. Maybe another minute or two. Begin adding the warm stock, approximately a cup at a time although there's really no reason to get crazy about it. Stir every couple of minutes, as needed to keep the grains of rice moving around & to prevent their sticking to the pan. If your heat is too high, you might want to reduce to med-high for a couple of minutes or so. Then restore.
TASTE, TASTE, TASTE! After 10-15 minutes of this, taste the rice! It should be al dente with a little resistance in the center. In no more than another 5 minutes, when the risotto seems like it's almost ready, take it OFF the heat, add ¼ cup more stock & stir. By this point, the rice should have no standing liquid but SHOULD appear as though it's in a sauce. (This is a result of the rice giving off it's starch, thickening some of the liquid in your pan.)
Give this baby one more taste & if the consistency is to your liking stir in the canned chiles. Then add that last ¼ cup of butter & the cheese, stirring until both are melted. Finally, stir in the cilantro or parsley, taste one last time then adjust the seasoning with white pepper & sea salt. Serves 6-8.
Note: In my experience, risottos are FAR more forgiving than most people would like you to believe. Give it a go, screw it up a couple of times & you'll see what I mean! Bon chance!
Green Chile Risotto
1/4 cup (4oz) SWEET BUTTER
1 Tbsp ROASTED GARLIC OIL (or Extra-Virgin Olive Oil)
2 ONIONS, diced
2 cloves GARLIC, diced
2 large POBLANO PEPPERS, stemmed, seeded, diced
1 4oz can DICED ROASTED GREEN CHILES
1 cup DRY WHITE WINE (Vermouth also works)
2 cups ARBORIO RICE
6 cups hot CHICKEN STOCK & liquid from canned chiles
4 Tbsp CILANTRO (PARSLEY if you want), chopped
1/4 cup (4oz) SWEET BUTTER
3/4 cup grated MANCHECO cheese
Drain the can of green chiles into a sauce pan, add the stock & bring to a simmer.
In a pot that will hold at least 4 quarts, melt your butter & oil on med-high.
As soon as the butter begins to color, raise the temp to high & add the onions, garlic & chopped pasillas. Sauté the vegetables for about 5-10 minutes until they've wilted & the onions JUST start to get golden. Add the rice to the vegetables & stir until well coated with the oil. Add the white wine & stir well until almost all the wine is absorbed. Maybe another minute or two. Begin adding the warm stock, approximately a cup at a time although there's really no reason to get crazy about it. Stir every couple of minutes, as needed to keep the grains of rice moving around & to prevent their sticking to the pan. If your heat is too high, you might want to reduce to med-high for a couple of minutes or so. Then restore.
TASTE, TASTE, TASTE! After 10-15 minutes of this, taste the rice! It should be al dente with a little resistance in the center. In no more than another 5 minutes, when the risotto seems like it's almost ready, take it OFF the heat, add ¼ cup more stock & stir. By this point, the rice should have no standing liquid but SHOULD appear as though it's in a sauce. (This is a result of the rice giving off it's starch, thickening some of the liquid in your pan.)
Give this baby one more taste & if the consistency is to your liking stir in the canned chiles. Then add that last ¼ cup of butter & the cheese, stirring until both are melted. Finally, stir in the cilantro or parsley, taste one last time then adjust the seasoning with white pepper & sea salt. Serves 6-8.
Note: In my experience, risottos are FAR more forgiving than most people would like you to believe. Give it a go, screw it up a couple of times & you'll see what I mean! Bon chance!
steve2-in-la
Well-known member
and, REC: Mango, Jicama and Avocado Salad
(If it's difficult to get your hands on jicama try substituting a peeled firm green apple like a Granny Smith. Still the jicama's worth a trip.)
Mango, Jicama and Avocado Salad
1/4 cup FRESH LIME JUICE
2 Tbsp OLIVE OIL
1 tsp SALT
1-1/4 tsp freshly ground PEPPER
2 ripe MANGOES, peeled, seeded and cut into 1/2" dice
1 JICAMA (about 1 pound) skinned and cut into 1/2" dice
1 HAAS AVOCADO, ripe but firm
1/4 cup CILANTRO LEAVES, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt & pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2 inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
(If it's difficult to get your hands on jicama try substituting a peeled firm green apple like a Granny Smith. Still the jicama's worth a trip.)
Mango, Jicama and Avocado Salad
1/4 cup FRESH LIME JUICE
2 Tbsp OLIVE OIL
1 tsp SALT
1-1/4 tsp freshly ground PEPPER
2 ripe MANGOES, peeled, seeded and cut into 1/2" dice
1 JICAMA (about 1 pound) skinned and cut into 1/2" dice
1 HAAS AVOCADO, ripe but firm
1/4 cup CILANTRO LEAVES, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt & pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2 inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
steve2-in-la
Well-known member
Here you go, Pam. REC: Beef Short Ribs in Chipotle & Green Chiles.
Beef Short Ribs in Chipotle & Green Chile Sauce
(Pick well-trimmed ribs with a thick solid portion of meat on the bone.)
1 tsp SALT
1 tsp FRESHLY GROUND BLACK PEPPER
1 tsp GROUND CUMIN
1 tsp RED CHILI POWDER
1/2 tsp GROUND CORIANDER
8 3-inch-long MEATY BEEF SHORT RIBS
2 Tbsp OLIVE OIL
1½ cups CHOPPED ONION
6 large GARLIC CLOVES, minced
1 large fresh PASILLA CHILE, chopped (*my addition)
1 14-ounce can LOW-SALT CHICKEN BROTH
1 cup drained CANNED DICED TOMATOES (*me, again. Reserve juice for later)
1/4 cup FRESH LIME JUICE
1-1/2 Tbsp chopped CANNED CHIPOTLE CHILES IN ADOBO
3 large fresh ANAHEIM CHILES, stemmed, seeded, cut into 1/4" inch-thick rings
Chopped FRESH CILANTRO
LIME WEDGES
Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.
Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs.
Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, (chopped pasilla, reserved tomato juice) and chipotle chiles. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1-1/2 hours.
Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)
Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10-15 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.
Serve atop white rice, green chile risotto, cheddar mashed potatoes or alongside chunks o’ French (sorry “Freedom”) bread. Makes 4 servings
Beef Short Ribs in Chipotle & Green Chile Sauce
(Pick well-trimmed ribs with a thick solid portion of meat on the bone.)
1 tsp SALT
1 tsp FRESHLY GROUND BLACK PEPPER
1 tsp GROUND CUMIN
1 tsp RED CHILI POWDER
1/2 tsp GROUND CORIANDER
8 3-inch-long MEATY BEEF SHORT RIBS
2 Tbsp OLIVE OIL
1½ cups CHOPPED ONION
6 large GARLIC CLOVES, minced
1 large fresh PASILLA CHILE, chopped (*my addition)
1 14-ounce can LOW-SALT CHICKEN BROTH
1 cup drained CANNED DICED TOMATOES (*me, again. Reserve juice for later)
1/4 cup FRESH LIME JUICE
1-1/2 Tbsp chopped CANNED CHIPOTLE CHILES IN ADOBO
3 large fresh ANAHEIM CHILES, stemmed, seeded, cut into 1/4" inch-thick rings
Chopped FRESH CILANTRO
LIME WEDGES
Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.
Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs.
Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, (chopped pasilla, reserved tomato juice) and chipotle chiles. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1-1/2 hours.
Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)
Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10-15 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.
Serve atop white rice, green chile risotto, cheddar mashed potatoes or alongside chunks o’ French (sorry “Freedom”) bread. Makes 4 servings
Okay, now I know I've seen pasilla before. I know I won't get that around here. And now
you know I don't like things HOT, what would you recommend please?
We love risotto. And I actually enjoy making it. It's our standard with osso bucco so I'm betting a version would be wonderful with the ribs.
Thanks Steve.
And I will try the salad (I enjoy jicama salads when I can get the ugly little thing) next time I can find jicama.
you know I don't like things HOT, what would you recommend please?
We love risotto. And I actually enjoy making it. It's our standard with osso bucco so I'm betting a version would be wonderful with the ribs.
Thanks Steve.
And I will try the salad (I enjoy jicama salads when I can get the ugly little thing) next time I can find jicama.
steve2-in-la
Well-known member
Forgive me, I never remember if it's a "poblano" or "pasilla" pepper.
They're actually the same pepper but when you dry a poblano, it's called a pasilla. Go figure.
Fresh poblanos only have a little more heat than green bell peppers. What can you get fresh in your area? A Banana or Anaheim chile will give you the flavor without much heat at all and in a pinch, you can always use canned roasted green chiles. They'll definitely give you the "savor" without much "calor".
Check out the attached link for more pepper info. Good luck.
http://www.foodsubs.com/Chilefre.html
They're actually the same pepper but when you dry a poblano, it's called a pasilla. Go figure.
Fresh poblanos only have a little more heat than green bell peppers. What can you get fresh in your area? A Banana or Anaheim chile will give you the flavor without much heat at all and in a pinch, you can always use canned roasted green chiles. They'll definitely give you the "savor" without much "calor".
Check out the attached link for more pepper info. Good luck.
http://www.foodsubs.com/Chilefre.html
What an ideal site. It's bookmarked. Believe it or not, peppers are not
available in any great variety here. I grow Anaheims in the summer as they seem to love the high heat. In Western Canada, where people winter to Mexico, AZ and CA, we find the stores have the SW varieties of peppers. In Eastern Canada, we go to the Caribbean and FL.
It is even difficult to find canned, fire-roasted poblanos, but I buy lots when I find them and they are just fine. I love to put them in a 'stew' of leftover pork.
Thank you for the help. Having spent lots of time in PHX, I learned to love SW cooking. I used to get the local supermarket produce guy to order a box of fresh poblanos, or Anaheims for me and picked them up the morning I flew back. I miss that.
available in any great variety here. I grow Anaheims in the summer as they seem to love the high heat. In Western Canada, where people winter to Mexico, AZ and CA, we find the stores have the SW varieties of peppers. In Eastern Canada, we go to the Caribbean and FL.
It is even difficult to find canned, fire-roasted poblanos, but I buy lots when I find them and they are just fine. I love to put them in a 'stew' of leftover pork.
Thank you for the help. Having spent lots of time in PHX, I learned to love SW cooking. I used to get the local supermarket produce guy to order a box of fresh poblanos, or Anaheims for me and picked them up the morning I flew back. I miss that.
steve2-in-la
Well-known member
Poblanos, pasillas. . . you say potatoe, I say potawto. See above for a great chile info source.