Recipe Thread

[ACamp1900]

maybe this should get a sticky if people like it...


here's the guacamole recipe I mentioned in the condiment thread (only Guac I like at all, I'm a sour cream guy)... again... do not try this one if you don't like flavor (spice) because it packs some heat... If you do in fact like flavor then you will love this one.

Maybe 20 minutes, if that

-Incredients-
2 ripe avocados
1 medium to small tomato... diced
1/4 cup diced white onion
juice of 1 whole lime
1 can of Chipotle pepers in adobo sauce
2 spoons of cilantro, chopped fine
Pinch of Kosher salt

Halve the avocados lenghtwise remove the pit.

scoop out the good stuff with a spoon place on cutting board, ruff chop... you want cubed chucks of avacado here. throw the diced avacado into a bowl.

And the diced tomato,onion,lime juice, cilantro and ONE of the pepers from the canned chipotle... (if you like it hot like me add a bit of the sauce to taste though you may want to wait to taste the finsihed product first, these pepers are hot)

stir eveything to your presonal liking and season to your tastes...

RIDICULOUSLY GOOD.


if you want to watch your fat intake cut up some corn torillas into tirangles chip size (like you're making a pizza out o the tortilla) and bake them at 400 for about ten minutes or so... remove and let sit and then POW... you have low fat chips for you Guac. (sorry had to throw that in there, I'm a bit of a health nut when possible.)

 

[ACamp1900]

make suggestions and let's help each other each amongst us IE cooks... I have recipes for killer chle rellenos (not on a stick... the real way)... carne asada... sasage pasta... lasanga... two types of salsa... spinach stuffed chicken in cream sauce... crazy freaking good hamburgers... beef cho mein... chilli... stew... just to name some of my best... all of which have been called the best I've ever had by just about everyone who has tried the various recipes...

 

[dshans]

make suggestions and let's help each other each amongst us IE cooks... I have recipes for killer chle rellenos (not on a stick... the real way)... carne asada... sasage pasta... lasanga... two types of salsa... spinach stuffed chicken in cream sauce... crazy freaking good hamburgers... beef cho mein... just to name some of my best... all of which have been called the best I've ever had by just about everyone who has tried the various recipes...

Me and my stomach like this idea. Most of my successes, sadly, have little if any documentation. I'm a seat-of-the-pants cook. Over the years I've "hit it" with tweaks on recipes from bread to Meatloaf to Beef Wellington to Chilli to Stews to Potato (note the correct spelling, Kneutered, AKA Dan Quayle) Leek Soup and a "Flourless" Chocolate Cake.

I'm willing to toss in my long winded opinions and suggestions based on 58 years of eating.

 

[IrishInFl]

I have a kick ass rhubarb cake recipe.

 

[NeuteredDoomer]

ACamp, do you prefer lime, key lime, or lemons? I have always had such a tough time finding good limes. I have better luck with those tiny key limes, and about a 95% success rate with lemons.

 

[NeuteredDoomer]

I have a kick ass rhubarb cake recipe.

So... Post it.

 

[NeuteredDoomer]

... I have recipes for killer chle rellenos (not on a stick... the real way)...

I have never, ever, heard of nor seen "rellenos on a stick." I agree with your recipe and cooking style that you posted previously until it comes to the final cook. I have only seen them pan fried in about a half inch of oil. Never baked. I'm thinking that is the new health conscious method. An aunt made the best rellenos many years ago. She stuffed them with hamburger meat and cheese, and maybe added some cumin. I don't know. But it is amazing that one meal can leave a lifetime memory. I think the entire process took her several hours, but she was feeding about 10 people.

 

[IrishInFl]

So... Post it.

NO! IT'S A SECRET!

 

[ACamp1900]

It's not a health thing... it's how many people do tham...

oh, I also have a killer jambalaya recipe...

 

[dshans]

ACamp & Neutered:
I've enjoyed your little cat and deer fight over chile rellenos. I have a favor to ask. I'm meeting some friends this evening to take in some food and music. My friend (oddly enough another Dick) suggested a Mexican restaurant. Minneapolis has a surprisingly large – and very vibrant Mexican population, considering the climate, so there's a chance the food might be "authentic."
Anyway, here's a link to the menu: Great Mexican Food in Minneapolis - Salsa a La Salsa Restaurant - Our Menu . I welcome any suggestions/comments. Graciás.

 

[ACamp1900]

popular burrito, with carne asada... that or the nachos... that would be my order.

 

[dshans]

popular burrito, with carne asada... that or the nachos.

Duly noted. Thanks.

 

[NeuteredDoomer]

ACamp & Neutered:
I've enjoyed your little cat and deer fight over chile rellenos. I have a favor to ask. I'm meeting some friends this evening to take in some food and music. My friend (oddly enough another Dick) suggested a Mexican restaurant. Minneapolis has a surprisingly large – and very vibrant Mexican population, considering the climate, so there's a chance the food might be "authentic."
Anyway, here's a link to the menu: Great Mexican Food in Minneapolis - Salsa a La Salsa Restaurant - Our Menu . I welcome any suggestions/comments. Graciás.

Definitely the combo platter. I'd go with the hard shell taco, enchilada, and relleno. Notice how the menu describes the chile relleno as FRIED? I would ask for the ranchera sauce they put on the relleno to go on the side.

 

[johnnykillz]

Fried rellenos are the only way I know them in New Mexico. I'm open though. I've been quiet until now, since mexican food is like dialect.

Not Anaheim Green Chiles. Big Jim Chiles.

But I did try a version in Salt Lake City that used Anaheims. The mexican (messcan) people that owned the joint must have been Californians. They did a mole' thing with them too, weird.

Carne Adobado there was good. We call it Asado or Asaw (Asau) here.

 

[ACamp1900]

Definitely the combo platter. I'd go with the hard shell taco, enchilada, and relleno. Notice how the menu describes the chile relleno as FRIED? I would ask for the ranchera sauce they put on the relleno to go on the side.

it means pan fried... not texas style deep fried in chicken grease... and still, that's exactly why i didn't recommend that... and who the hell get a hard shelled taco when going for authentic Mexican???...

stupid fucking deer... anything on that menu with venison in it??? I recommend that.

 

[ACamp1900]

Fried rellenos are the only way I know them in New Mexico. I'm open though. I've been quiet until now, since mexican food is like dialect.

Not Anaheim Green Chiles. Big Jim Chiles.

But I did try a version in Salt Lake City that used Anaheims. The mexican (messcan) people that owned the joint must have been Californians. They did a mole' thing with them too, weird.

Carne Adobado there was good. We call it Asado or Asaw (Asau) here.

what the hell does mole have to do with California??? You rarely ever see that shit out here... and my wife's family is from New Mexico and that side cooks only shit from New Mexico, they are straight anal about it... they do not fry shit... in anything, ever. and yes,when they are done they drown the thing in new mexico green sauce...

and no one deep fries them except fat ass Texans whose only idea of flavor is grease and chicken fat.

got it?

 

[johnnykillz]

Your wife isn't here now hoss. My family grows green chiles and sells them to beaners.

I promise you ain't standing a chance against the dog I got in this fight; your wife has married an aspiring wanna be chef de cocina nueva mexicana. California knows how to party, not make messcan food. Are you a beaner hippie?

In fact, corn tortillas from the fuckin' metate are tossed in oil, and fried before enchiladas. And fried is good. It may go in Tejas, but it goes here too. Empanadas, enchiladas, deep fried chimichangas, fried tortilla chips, etc..

So go take your "Fresco" taco bell ass back to "Betos."

(Betos fuckin' rocked while I was in Cali. They do put rice in their carne asada burritos, but DAMN! Good shit. And hot spicy food rocked in Cali...)

If you don't want to get fat here, you work hard. If you do get fat here, watch what you eat or go on a "Fresco" diet.

BTW, I love you.

 

[NeuteredDoomer]

it means pan fried... not texas style deep fried in chicken grease... and still, that's exactly why i didn't recommend that... and who the hell get a hard shelled taco when going for authentic Mexican???...

stupid fucking deer... anything on that menu with venison in it??? I recommend that.

I agree it's pan fried. I have said that over and over. I think the cali smog filled dairy air has affected your comprehension skills. You knock me for recommending a hard shell taco, yet you recommend to dshans he order the nachos? Guess what my friend, the corn tortillas in nachos are FRIED IN OIL. Nachos are nothing more than messy broken hard shelled tacos. Tostadas are neat flat fried hard shelled tacos. Flautas are rolled fried, hard shell tacos. Surprise surprise.

One item I don't see an many menus here in Cali and is one of my favorites in Mexico and Texas is Chile Colorado. It's beef chunks smothered in red chili, usually the kind of chilis used for enchiladas and menudo. Spicy and delish. I also don't see enough caldo de res, which is a delish beef rib soup with carrots, cabbage, potatoes, cilantro, onion, garlic, and pretty much any vegetable you want to add. Many add corn of the cob, and often served with Spanish rice and corn tortillas.

 

[ACamp1900]

dude you're fucking stupid, you can get colorado in any mexican place in the state...
my comprehensionis fine you said texas mexican is better which is the stupidest fucking statement I have ever heard on this site... and YES texas throws theirs in deep fryers so suck it deer meat.

Nachos are recommended because they are pretty much great anywhere you get them... tacos??... nothing is more overrated than tacos... especially when it's shreded beef...fat ass texan

and sorry johnny you have no dog in this fight... I grow the pepers also... hatch, anaheims, everything... and cook them, New Mexico style... in fact you're being pretty fucking stpuid here... beaners??? You are pointing out that torillas are fried and that's it??? goes without saying... I'm talking straight up meals dude... Chimmys are not New Meixcan

both of you can seriously go fuck yourselves on this one.

no icon.

 

[fortwayne_nd]

Its been about six months since I've been on this site and thought I would check it today to get the scoop on the 11 players arrested. And at the top of the thread list is a recipe thread. Wow!!!!!!!!! Wonder if Bama is running a recipe thread?

 

[NeuteredDoomer]

Its been about six months since I've been on this site and thought I would check it today to get the scoop on the 11 players arrested. And at the top of the thread list is a recipe thread. Wow!!!!!!!!! Wonder if Bama is running a recipe thread?

Too funny. But this is an important topic. Have you ever seen or heard of baked Chile relleno on a stick?

 

[johnnykillz]

I'm gonna go ahead and mute you ACocker. Stick that up your chimi. Not sure how you deduced I was claiming all of the aforementioned were New Mexican. Go find yourself a fault line and jump in it.

My bad on the icon. I thought it served as the proverbial "with all due respect." With all due respect, you're a fucking 'tard.

Even wikipedia agrees: Chile relleno - Wikipedia, the free encyclopedia Now that's sad.

 

[ACamp1900]

those pics are all of EXACTLY what I am talking about... they aren't hard fried chimmy's with a peper in them basically... they are supposed to be much softer... and since deer meat beings up this aspect... what part of this do you not comprehend... I am okay with frying them... and have said so many times... but not deep frying them as they do in tex mex...(the top picture in the wiki is a perfect example) they are supposed to be soft and cheesy... not crispy for fuck's sake... as far as New Mexico green chiles go... you don't fry them.

:countdown

(icon in place so I'm not called a tard.)

 

[ACamp1900]

the good...(my way)

http://www.elalacranlv.com/Chile_relleno.jpg

http://www.taxisgraphics.com/web-da...ant copy/images/imageslarge/Chile Relleno.jpg

http://www.zocalophilly.com/Assets/bigphotos/179/RESIZED-Salads 038 - 2006-04-22 at 13-00-34.jpg

http://www.dallasfood.org/photos/mexonmaple/lacondesachilerelleno.jpg



the bad... (ya'lls way)

File:Jalapeños.jpg - Wikipedia, the free encyclopedia

http://img.foodnetwork.com/FOOD/200...Relleno-with-Red-Pepper-Balsamic-Sauce_lg.jpg

http://www.instructables.com/image/FAT2JKAF5LD8LEP/Easy-tasty-chile-rellenos.jpg

http://2.bp.blogspot.com/_ETNc90p_gd8/SGIQVsc3hTI/AAAAAAAADjU/Tqw7bUYpNZQ/s400/my+chile+relleno.jpg

http://3.bp.blogspot.com/_ETNc90p_g...AADjM/FNv0TENX8TM/s400/kt's+chile+relleno.jpg

the ugly...

http://splog.nationallampoon.com/files/2009/09/longhornsfan2.jpg

http://imgs.sfgate.com/c/pictures/2009/08/08/ba-odd_fat_hides_0500460734.jpg

those last two ad up to tex-mex.... get it?

 

[johnnykillz]

Man you are something special. So, fried to you means dropped in some god awful vat of super terrible transfat.

And the unfried version, "pan fried," is some illustrious preparatory for the world's most perfect chile relleno?

Sounds good to me...

(douche bag...)

Fried is fried to me. Smells like shit, looks like shit, must be shit.

 

[ACamp1900]

Smells like shit, looks like shit, must be shit.

don't be so hard on yourself J....


and yeah, that was the whole issue with me and Tex Mex that started the whole thing... . Deep fried or other wise???... (Johny you do indeed come lately) ... and the ones I dropped were not fried, thems oven cooked to perfection yo

Pan fried (a tad) is nothing wrong... they come out very nice... but it ain't the best way to do em... that's me point son.


I'll acept both your apologies now children.

 

[johnnykillz]

I'm sorry for having no way in hell the ability to differentiate between a deep fried and pan fried relleno through the last twenty some odd posts until now.

And I'm also sorry for loving too much.

Besides, it was San Andreas Fault. (drumroll)

Cali mexican food guy...

 

[ACamp1900]

apology processed... I'll let you kow when it's accepted...

you're a good man, boy.

 

[johnnykillz]

I really am looking forward to your guac. though. Do I have to use baked tortilla chips? j/k

 

[fortwayne_nd]

The good looked really good and the bad really bad. And I 'd keep a vomit bucket around for the ugly.

Regarding the second ugly, was that a dude or a chick?