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Betsy, NY (9:13:53 pm) :
Date: Wed, 3 Aug 1994 09:11:27 -0500
From: Lyn Belisle

Buy a bottle of sherry. Put your peppers in a bottle (wash them and trim the
stems) and cover them with the sherry. The peppers will last for a long time
(months) and the sherry will be a great addition to salad dressing. When I
want to use the peppers themselves rather than the pepper-flavored sherry, I
take them out and deseed them. They seem to last longer that way.

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Betsy, NY (9:15:28 pm) :
From: TURNER7@applelink.apple.com (Brenda Turner)
Newsgroups: rec.food.recipes

Habanero Salsa

1 fresh yellow habanero chile, seeded and stemmed
1 yellow tomato, roughly chopped
3 papayas, peeled, seeded, and roughly chopped (3 cups)
3/4 cup fresh orange juice
2 tbs fresh lime juice
1 tbs unseasoned rice wine vinegar
1 tbs water
1 tsp sugar
1/4 tsp salt

Place all the ingredients in a food processor or blender and puree.
Suggestions: serve with seafood (lobster) or grilled chicken
Yield: about 2 1/2 cups

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Betsy, NY (9:25:22 pm) :
From: Becca (becca@hal-pc.org)
Newsgroups: rec.food.preserving

I usually do my jalapeno jelly the easy way. Buy a jar of Apple Jelly.
Mince jalapenos and a little red sweet bell pepper for color and mix
into the apple jelly. Refrigerate at least a week before eating.
Prepare the jalapenos by removing seeds and membranes. This tastes
better to me than the long way; I have done both, and this one tastes
great.

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Betsy, NY (9:33:44 pm) :
From: Vicki Oseland (oselands@Zcountrygourmet.com)
Newsgroups: rec.food.recipes

Pickled Chilies
Apricot Jalapeno Jelly
Chiles Jalapenos En Escabeche

Pickled Chilies

Recipe By : Estella Gomez - Press Enterprise

Oil
1 pound jalapeno peppers -- washed/dried
1/4 cup carrots -- sliced
1 medium onion -- sliced
salt -- to taste
garlic cloves -- peeled
1 cup vinegar
1 cup water
olive oil

Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook only
until skins blister. Remove chilies and add carrots and onion and saute
until tender/crisp. Peel and pack chilies in standing position in hot
clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. to each
jar. Add 2 cloves garlic, 4-6 carrot slices and 2 onion slices. Heat
equal parts of vinegar and water; pour mixture over chilies to within 1
inch of top of each jar. Insert a dinner knife on inside of filled jar to
remove any bubbles; insert knife in middle of filled jars to remove
bubbles there. This is done by moving the knife side to side.
Add olive oil to within 1/2-inch of rim of each jar. Cover with lids and
caps and adjust. Process in hot water bath for 15 minutes. Remove jars
and place on towels away from any drafts to drain. Let stand 30-45
minutes until lids seal. Test seals after allowed time by pressing lids.
If lids stay down they are sealed. If not, store those jars of pickles in
refrigerator after they have cooled. Store sealed jars in pantry or under
sink or in a cool, dark place.

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NOTES : The above recipe may be modified using raw chilies and vegetables.
Make a 1-inch cut in each chile and do not saute. Pack raw
vegetables and proceed as above.

APRICOT-JALAPENO JELLY

1/2 Cup Jalapeno peppers -- stems &
seeds removed
1 lg Red bell pepper -- stem &
seeds removed
2 Cups Cider vinegar
1 And 1/2 cups dried apricots
chopped
6 Cups Sugar
3 Ounces Liquid pectin
4 Drops red food color

Put jalapenos, bell pepper, & vinegar in blender. Puree 'until coarsely
ground and small chunks remain. Combine apricots, sugar, &
jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil
rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow
mixture to cool for 2 minutes. Then mix in pectin (and food coloring if
you're going to use it). Pour into sterilized jars, seal, and cool. (I
processed in a boiling water bath for 10 minutes.) Yield: 3 pints (I got
7 half pint containers.) From "Chile Pepper: The Magazine of Spicy Foods"
May/June 1990. Vol. IV, No. 3, pp. 30-31. In "Fiery Fruits" article by
Nancy Gerlach. Gerlach also wrote: "This recipe calls for apricots but
peaches, nectarines, and pears work equally well. Any fresh green chile
can also be substituted, depending on your heat preference. Serranos will
make it hotter; roasted, peeled New Mexican chiles will tame it down."
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Chiles Jalapenos En Escabeche

Recipe By : L.A. Times

1 Pound Jalapeno Peppers
Salt
Water
3 Cups Vinegar
2 Whole Cloves
1/4 Tsp Oregano
1 Small Cinnamon Stick -- piece
1/4 Tsp Ginger
1/2 Cup Oil
1 Medium Onion
8 Ounces Carrots -- sliced
1 Head Garlic -- Cloves Separated
And Peeled
4 Bay Leaves

Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit
in each chile and place in bring made by dissolving 2 tbs salt in 3 cups
water. Let chiles stand in brine for 4 or 5 days and change brine two or
three times a day. On final day, drain chiles and rinse.
Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and
boil until even in color, about 10 minutes.
Heat oil, add onions, carrots, garlic cloves and bay leaves and cook until
onion and carrots are tender. In a hot, sterilized 1-quart jar, make
layers of onion mixture and chiles until jar is filled, starting and
ending with onion mixture. Add boiling vinegar to cover and seal. Let
stand in a cool place at least 2 weeks before using to let flavors blend.
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Betsy, NY (9:35:17 pm) :
From: Vicki Oseland (oselands@Zcountrygourmet.com)
Newsgroups: rec.food.recipes

Fiery Jalapeno Pesto
Jalapeno Salsa (Cooked)

Fiery Jalapeno Pesto

Recipe By : Herb Companion Magazine

1 Cup Jalapeno Peppers -- stems removed
2 Large Clove Garlic -- peeled and cut into
-- four pieces.
1 Cup Basil Leaves -- packed
1 Cup Cilantro Leaves -- packed
1 Tsp Cumin Seed -- freshly ground
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Parmesan Cheese -- freshly grated
1/2 Cup Walnuts -- or pine nuts
1/2 Tsp Salt -- if needed
1 Tb White Wine Vinegar

Combine jalapenos, herbs, ground cumin seed, and olive oil in food
processor or blender container. Process until smooth. Add remaining
ingredients, pulsing several times to mix completely. Taste for
seasoning; adjust salt and vinegar as needed. Refrigerate up to 2 weeks,
freeze for long-term storage. Reblend if liquids appear when thawed after
freezing.

NOTES : Use this pesto for seasoning vegetables, meats, sauces, or pasta,
or as a base for salad dressing or marinade. You can use small
amounts directly from freezer.

Jalapeno Salsa (Cooked)

1 Tbsp Olive oil
3/4 C Jalapenos -- chopped
2 Cloves garlic -- minced
1/4 C Onion -- chopped
3 C Seeded,peeled -- chopped>>>
Tomatoes.
1 Tbsp Red wine vinegar
1 Tbsp Fresh cilantro -- chopped
1 tbsp Green olives -- chopped
Salt

In med. sized skillet, heat the oil. Add the jalapenos, garlic and onion.
Saute until the onion is soft, but not browned, 3-5 min. Add the tomatoes
and cook until the tomatoes are quite soft, about 5 min. Add the remaining
ingredients and cook for a few minutes more to give the flavors a chance to
"marry". Add salt to taste if needed. Let the salsa stand for at least 30
min. Stir well before serving.

Yield: Approx. 2 cups This salsa is moderately hot--use half bell pepper
and half jalapeno to "cool" it down if you like.

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Betsy, NY (9:42:09 pm) :
From: DaveA (dave.amundson@worldnet.att.net)
Newsgroups: rec.food.cooking

Hot Jalapeno Bread (ABM)

1 pkg Active Dry Yeast
3 Cup Bread flour
3 Tbsp Chopped Jalapeno Peppers (adjust to heat tolerance)
1/2 Cup Monterey Jack Cheese
1 1/2 Tbsp Sugar
1 1/2 tsp Salt
1 1/4 Cup water

Use 1 1/2 lb reg bread setting.

Taken fron "Blue Ribbon Breads" by May Ward and Carol Stine. Pub by
Hodgson Mill.

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Risa G., NJ (9:53:41 pm) : Here is a good one to start:

Chili-Cheese Corn Squares
Corn Crazy by Betty Fussell

3 ears fresh sweet corn (to make 1-1/2 c. kernels)
3 jalapeno peppers, seeded and chopped
1 lb. monterey jack cheese, grated
6 eggs, beaten
salt and pepper

Preheat oven to 350 degrees. Cut the kernels from the ears into a large
bowl. Add the chopped peppers, grated cheese, eggs and seasoning. Butter
heavily a 9x9" baking pan. Pour the mixture into the pan and bake for 30
min. until the top is nicely browned. Let the mixture cool until it hardens
enough to cut into
1" squares.
Makes 6-7 dozen squares
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Betsy, NY (9:54:46 pm) :
Here's some interesting info on Ancho chiles:

From: MODOM@BOISDARC.TAMU-COMMERCE.nospam.EDU (MICHAEL ODOM)
Newsgroups: rec.food.cooking

>Can anyone tell me how hot ancho chili's are? I can't seem to find
>them locally. What could I substitute for them? Thanks for the help!
>--

If you let a poblano chile ripen all the way red and dry it, you got
an ancho. Anchos are medium warm to my taste. If a habanero
registers 300k Scoville heat units, and a jalapeno hits about 15 to
30k, I'd put anchos around 5k heat units.
They have a rich, musky, slightly sweet flavor that is hard to
duplicate with other chiles. You might try a lightly toasted, dried
New Mexico chile or a cascabel as a substitute.

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Risa G., NJ (9:56:52 pm) : I love poblanos and this is one great way to use
them:

Poblano Chiles with Black Beans and Cheese
Bon Appetit, Sept. '97

8 servings

8 large poblano chilies

1 Tbsp. olive oil
3 c. thinly sliced onions

2 15-16 oz. cans black beans, rinsed, drained
1/4 tsp. ground cayenne pepper
1 c. grated reduced-fat monterey jack cheese
(about 4 oz)

Tomato salsa
1/2 c. fat free sour cream

Preheat broiler. Arrange chilies on baking sheet. Broil
until charred on all sides, turning occasionally, about 20
min. Enclose in paper bag and let stand 10 min. Peel chilies.
Cut 1 lengthwise slit in each chili; carefully remove seeds.
Meanwhile, heat oil in large nonstick skillet over medium-low
heat. Add onions; saute until golden, about 20 min. Season with
salt and pepper. Spread onions evenly in 13x9x2 glass baking dish.

Preheat oven to 350 degrees. Mash half of beans with cayenne
in medium bowl. Mix in remaining beans. Spoon mixture into chilies.
Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover
with foil (can be made 4 hours ahead. Chill.)

Bake chilies 15 min. Uncover; bake until cheese melts, about 5 min longer.
Serve each with salsa and 1 Tbsp. sour cream.

total fat per serving 5 grams
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Risa G., NJ (10:09:31 pm) : If you can't find this in the store in cans (as
they say on TV), here is a really good recipe:

From Hot & Spicy Mexican

Chipotles Adobados
(Chipotle Chiles in Adobo Sauce)

1/2 lb. dried chipotle chiles, stems removed
water to rehydrate
1 qt. vinegar
1 head garlic, peeled and crushed
1/2 c. packed brown sugar
1 c. roasted and peeled green chile (such as poblano
or New Mexican)
2 medium tomatoes, chopped
6 black peppercorns
3 bay leaves
1 tsp. cumin, ground
salt to taste

Soak the chipotles in water until they rehydrate(at least an hour), then
drain. In a saucepan, add 1/2 of the vinegar, 1/2 of the garlic, and all of
the brown sugar. Cook this mixture for about 20 minutes, then add the
chipotles. In another pan, combine the green chile, tomato, remaining
garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to
taste. Cook for about 30 minutes, covered, over medium heat. Add the
chipotle chile mixture, stir well, and store in sterilized jars.

Yield: about 1-1/2 qts.
Heat Scale: Hot
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Risa G., NJ (10:14:49 pm) : I have to go. I'll leave you with a few more
recipes and tomorrow I will add some on to the message board under the
wrap-up of tonights recipes:

From: Bold American Food by Bobby Flay

Ancho Puree

6 ancho chiles
8 c. boiling water
1 Tbsp. minced garlic
2 Tbsp. chopped fresh cilantro

Place the anchos in a bowl and pour the boiling water over them. Let stand
for at least 30 minutes, or as long as overnight. Drain well, remove the
seeds and stems, and place the flesh in a food processor with the garlic and
cilantro. Process to a puree. May be made up to 2 days ahead and
refrigerated, covered.
Makes 2 cups.
****************************************
From Bobby Flay's Bold American Food

Tomatillo Salsa

8 medium tomatillos, husked and coarsely chopped
1 Tbsp. finely diced red onion
1/2 Tbsp. finely minced jalapeno
2 Tbsp. fresh lime juice
2 Tbsp. coarsely chopped cilantro
1 Tbsp. olive oil
1 tsp. honey
salt and pepper to taste

Combine the tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and
honey in a bowl. Season to taste with salt and pepper. Refrigerate, covered,
for up to 1 day. Bring to room temperature before serving.

Makes about 1-1/2 c.
****************************************
New Mexico Style Barbecue Sauce
Makes 5 cups

2 Tbsp. unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 c. ketchup
2 Tbsp. dijon mustard
2 Tbsp. dark brown sugar
1 Tbsp. honey
1 tsp. cayenne
1 Tbsp. ancho chile powder
1 tsp. pasilla chile powder
1 Tbsp. paprika
1 Tbsp. worcestershire sauce

In a large saucepan over med. heat, heat the butter and sweat the onion and
garlic until translucent. Add the tomatoes and simmer for 15 min. Add the
remaining ingredients and simmer for 20 min. Puree the mixture in a food
processor (or with an immersion blender), pour into a bowl, and allow to
cool to room temp. WIll keep for 1 week refrigerated or several months
frozen.
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Vicki,La (10:30:35 pm) : The Chile from Hell

Yield about 3 Gallons

Ingredients
4 LBS POBLANO CHILE PEPPERS
14 LBS COARSELY GROUND RUMP OR BOTTOM ROUND
2 LBS BACON (Chopped into small pieces)
4 LBS DICED ONIONS
1 LB DICED BELL PEPPERS
1/2 LB CHOPPED CELERY
1/2 CUP CORN FLOUR
1 & 1/2 CUPS GRANULATED GARLIC
1/2 CUP JAPALE‹OS PEPPERS
1/2 CUP JAPALE‹O JUICE
1 &1/2 CUP GROUND CHILE POWDER
3/4 CUP CUMIN
2 TBSP BEEF BASE
1/4 LB DARK BROWN SUGAR
1 CUP BBQ SAUCE
2 TBSP GREEN TABASCO SAUCE
2 #10 CANS DICED TOMATOES
1 - 12 OZ CAN CUSMO'S ROASTED SWEET PEPPERS

Method

Roast the pablano peppers under a broiler until the skin blisters and turns
brown, turn the
peppers over and roast the underside. (This process will allow the skins to
be easily
peeled.) Or try the traditional way, which is to use a BBQ grill and roast
them over hot
coals. Either way, allow the peppers to cool, remove the stems, seeds and
skins. Dice the
chile peppers into 1/2 inch cubes and set aside.

Meanwhile, in a large cast iron pot or braiser and over high heat, add the
ground meat and
bacon. Brown the meat, turning often to keep from burning. Add the onions,
bell peppers,
and celery and cook until the onions are clear and the celery limp. Move the
meat and
vegetables to the side of the pot, so as to expose the bottom, then add the
corn flour. Fry
the flour in the liquids that remain. Use a whisk to scrape the flour to
insure that the corn
ìrouxî does not burn, fry the roux to a light brown hue (about 5 minutes).

Add the remaining ingredients (except 1 can of tomatoes and the roasted
chile and sweet
peppers).

Simmer the chile over medium/low heat for 45 minutes, add the remaining
tomatoes and
peppers and continue to simmer for an additional 15 minutes.

Plate Presentation

Serve the chile in a 4î hotel pan and chafer setup with only one heat
source. Place a large
basket of tortilla chips, nacho cheese and japaleÒos peppers along side the
chile.

Chef's Notes:

This chile can also be used with hot dogs and served on my favorite holiday,
Halloween
Night!
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vicki,la (10:36:17 pm) : Table Salsa
Yield - almost 1 gallon

Ingredients:
#10 can of fillet tomatoes ( I use Reinhart 74-40)
1 cup onions- chopped
1/2 cup Jalapenoes-chopped
1/4 cup fresh cilantro-chopped
1/4 teaspoon garlic powder
1 teaspoon black pepper
3/4 teaspoon Salt

Method:
Mix all together in large bowl. Chill and serve.

Alternate Method:
Reinhart 74-40 tomatoes has 74 parts tomatoes and 40 parts tomatoes sauce in
case you
can't get that brand.

Plate Presentation:
Serve with restaurant style corn chips or is good to put on Mexican dishes
or steaks.
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vicki,la (10:37:46 pm) : Horseradish Spice Dip
Yield - 2 cups

Ingredients
2 TBSP PREPARED HORSERADISH
1 -3/4 CUPS CREAM CHEESE (Room Temperature)
1 TBSP CATSUP
1/2 BUNCH FRESH PARSLEY (Chopped fine)

Method
Combine all ingredients in a mixing bowl, refrigerate and serve.

Alternate Method
1 TBSP WASABI (Japanese green horseradish)
Substitute the wasabi for the normal prepared horseradish and delete the
catsup.
OR
1 TBSP LIME JUICE
1/2 TSP GROUND CAYENNE PEPPER
Add the above to the regular recipe it will give it a Caribbean flavor.

Plate Presentation
The dip can be placed in a mold then removed for display or just served out
of shallow
monkey dishes.

Chef's Notes:
This is a good dip for fresh boiled seafood
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vicki,la (10:38:43 pm) : Anaheim Chile Pepper and Citrus Marinade - Hot
Yield - about 1 Quart

Ingredients
1 CUP FROZEN ORANGE JUICE CONCENTRATE
1 - 4 OZ CAN MINUTE MAID FROZEN LIME JUICE CONCENTRATE
2 CUPS WATER
12 MED. ANAHEIM CHILIES (Roasted, peeled and chopped)
2 TSP JALAPE‹OS PEPPERS
1 TBSP GRATED ORANGE RIND (Fresh)
1 -1/2 TBSP FRESH GARLIC (Minced)
2 TSP GROUND CUMIN
1/4 CUP RICE WINE VINEGAR
1 TSP BLACK PEPPER
1 TSP SALT
1/4 CUP FRESH GREEK OREGANO LEAFS
OR
1 TBSP DRIED OREGANO LEAFS

Method
In a 2 quart sauce pan add the orange and lime juice concentrates with the
water and bring
just to a boil. Place the remaining ingredients into a blender and add the
warmed juice
concentrate, blend thoroughly. If necessary add additional rice wine vinegar
to thin the
marinade.

Alternate Method
1 TBSP DRIED LEAF THYME
OR
1 TBSP DRIED SWEET BASIL
May be substituted for the oregano leafs.

Chef's Notes:
This is an all purpose marinade that can be used for shrimp, deep water fish
steaks,
chicken, pork or lamb. Seafood should be marinated no more than 4 hours,
chicken or pork
12 hours, beef flank steak or lamb a maximum of 24 hours.
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Margaret, MA (10:52:27 pm) : * Exported from MasterCook *

Tandoori Chicken Kebabs With Cauliflower And Red Pepper

Recipe By : Jim Fobel - Bon Appetit - June 92
Serving Size : 4 Preparation Time :0:00
Categories : Book Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Chicken--
1 C Yogurt
1/4 C Fresh Cilantro
2 Tbsp Lemon Juice
1 Tbsp Fresh Ginger -- Grater
1 Clove Garlic -- Minced
2 Tsp Paprika
1 Tsp Curry Powder
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1 Lb Chicken Breasts -- Cut In 1" Cubes
--Kebabs--
1 Lb Cauliflower Florets
2 Med Red Peppers -- Cut In 1" Pieces
8 Bamboo Skewers -- Soak In Water 30 Min

Puree first 10 ingredients in blender or processor. Pour 1/4 cup of yogurt
minxture into a small bowl, cover and chill. Pour remaining mixture into
medium bowl; add chicken and toss to coat. Cover and chill at least 1 hour
and up to 24 hours.

Cook cauliflower in pot of boiling water until crisp-tender, about 2
minutes. Drain. Rinse under cold wateer. Add cauliflower to 1/4 cup yogurt
mixture and toss. Thread red peppers, chicken and cauliflower on skewers.
Prepare barbecue (mediem heat) Grill until chicken is cooked through, about
7 minutes per side.

Serve with Cucumber Raita and Pinto-Pea Dal

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SandyM, TX (10:52:58 pm) : BUNKHOUSE CHILI-BRAND NAME COOKBOOK

2 LBS LEAN BEEF FOR STEW(CUT INTO CUBES)
2 TBLS VEGETABLE OIL
1 MED GREEN BELL PEPPER CHOPPED
1 MED ONION CHOPPED
1 CUP CHOPPED CELERY
2 CLOVES GARLIC MINCED
1 CAN (16 OZ) WHOLE PEELED TOMATOES, CUT INTO BITE SIZE PIECES
1 1/2 CUPS BEER
1 CUP HEINZ THICK AND RICH ORIGINAL RECIPE SAUCE
1 TO 2 TBLS. CHILI POWDER
1 TEAS DRIED OREGANO
1 TEAS SALT
1/4 TEAS PEPPER
2 CANS (15 TO 17 OZ) KIDNEY OR PINTO BEANS
SHREDDED CHEDDAR CHEESE
SLCED GREEN ONIONS

IN DUTCH OVEN OR LARGE SAUCEPOT, BROWN BEEF, ONE LAYER AT A TIME, IN OIL.
ADD GREEN PEPPER, ONION, CELERY AND GARLIC; SAUTE UNTIL TENDER-CRISP. STIR
IN TOMATOES, BEER, BARBECUE SAUCE, CHILI POWDER, OREGANO, SALT AND PEPPER.
COVER; SIMMER 1 HOUR, STIRRING OCCASIONALLY. ADD BEANS, SIMMER, UNCOVERED,
45 MIN, STIRRING OCCASIONALLY. SPRINKLE WITH CHEESE AND GREEN ONIONS JUST
BEFORE SERVING

6 TO 8 SERVINGS
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Margaret, MA (10:54:24 pm) : * Exported from MasterCook *

Pinto-Pea Dal

Recipe By : Jim Fobel - Bon Appetit - June 92
Serving Size : 8 Preparation Time :0:00
Categories : Book Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tsp Oil
1 Tbsp Fresh Ginger -- Grated
2 Cloves Garlic -- Minced
1 1/2 Tsp Curry Powder
1 1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
4 C Water
1 C Ready-Cut Tomatoes, Canned
1/2 C Dried Pinto Beans -- Rinsed
1/2 C Dried Yellow Split Peas -- rinsed

Heat oil in heavy medium saucepan over medium heat. Add ginger, garllic,
curry, cumin, and coriander and saute 1 minute. Mix in water, tomatoes,
beans and peas. Bring to boil. Reduce heat and simmer until beans and peas
are tender, stirring occasionally, about 1 1/2 hours.

Cool bean mixture slightly; Puree in procoessor. Strain through sieve set
over saucepan, pressing on mixture with back of spoon. Season with salt.
(Can be made 1 day ahead. Cover and chill. Reheat befor serving, thiining
with water if neccessary.)

--Turn leftover dal into soup another time by thinning with chicken broth.--

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Margaret, MA (10:56:36 pm) : * Exported from MasterCook *

Lobster Fajitas

Recipe By : A Taste of Something Special (American Airlines)
Serving Size : 4 Preparation Time :0:00
Categories : American Airlines ==Check==

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cooked Maine lobsters
12 flour tortillas -- 6" diameter
2 Cups grated Monterey Jack cheese
2 jalapeno peppers -- seeded and finely
diced
4 Tbsp butter
2 Cups raw leaf spinach -- cut into strips
=====
-- Tomato Salsa --
8 firm tomatoes
2 jalapeno peppers -- seeded and finely
minced
2 shallots
1 Tsp finely minced garlic
2 Tbsp finely minced cilantro
1/2 Cup white wine vinegar
2 Tsp lime juice
1 Tsp granulated sugar
1/2 Tsp salt

Preheat oven to 325 degrees F. Remove meat from lobster tail and claws and
slice into 1/4" thick slices. Heat tortilla quickly on each side in skillet
or on griddle. In center of tortilla. layer cheese, jalapeno, lobster,
butter and spinach. Roll tortilla and place seam side down on baking sheet.
Bake at 325F degrees for 15-20 minutes. Serve immediately with tomato salsa.

TOMATO SALSA
Core and dice tomatoes. Drain excess liquid. Mince shallots. Add all
remaining ingredients to tomatoes. Mix well. You may want to drain salsa
prior to serving.

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NOTES : Serves 4-6

END OF FILE

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