Leaving the state 6/23/05...

so be sure to place your orders well in advance. There will be a down time of a couple months before I will be reestablished in St. Joseph, so make you will have enough salsa to last you through August. Cheers!

Caldo Tlalpeno, a nice spicy chicken soup...

for these cold rainy nights we have been having. You may add more or less of the Chipotle Salsa depending on your heat tolerance. You don't want to overpower the flavor of the chicken. A little rice or orzo would also be good added to this soup.

* Exported from MasterCook *

Caldo Tlalpeno

Recipe By : Adapted from Diana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts good chicken stock (homemade is best, but canned will do)
1 1/4 pounds chicken breast, (bone-in and skin on)
1/2 teaspoon mixed dried herbs -- (oregano and cumin)
1 tablespoon olive oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
2 large cloves garlic -- minced
chopped fresh cilantro
salt to taste
2 tablespoons Chipotle Salsa
1 ripe avocado -- for garnish
1 large lime -- cut in wedges

Place the broth and chicken in a saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised during the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Wash the pan,
set it over medium heat, and add the oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 minutes. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos, Chipotle Salsa and cilantro, partially cover and simmer for 30 minutes. Season with salt if needed. Just before serving, add the shredded chicken to the simmering soup. Simmer for a few minutes, until chicken is heated through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.
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P.S. Happy New Year...

To all of you, I wish you good luck, fortune
and happiness in this new year! Cheers...Dawn

Curried Chicken Salad with Pita Sandwiches

You may make the chicken salad ahead of time and assemble the sandwiches at the last minute. For you low carbers, you may substitute the low carb (very low flavored) tortillas, and make a tasty wrap with this chicken salad. If you like a little crunch to your sandwiches, add some chopped celery, water chestnuts or almonds.

* Exported from MasterCook *

CURRIED CHICKEN SALAD PITA SANDWICHES

Recipe By : adapted from bestfoods.com
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry Salads
Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise (Best Foods or Hellman's)
2 Tbsp. Mango or Pineapple Chutney
1 Tbsp. cider vinegar
1 Tbsp. curry powder
3 cups cut-up cooked chicken
1/4 cup fresh cilatro leaves
1/4 cup sliced green onions
6 small pita breads
Mixed salad greens

In food processor or blender, process mayonnaise, chutney, vinegar and curry until smooth (you may hand-chop the chutney into small pieces). In small bowl, gently toss with chicken. Serve in pita bread with greens.

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IT'S OFFICIAL...WE ARE MOVING TO MISSOURI...

possibly as soon as February or March. I will post a date as soon as I know.

If you wish to place orders before I leave, you may email me at:
chefdawn5@hotmail.com

I will be setting up a website for mail orders, in the near future.

I will continue to attend the Hillcrest Farmer's Market, on Sundays from 9-1pm (I am usually running late, so take that into account). It is located at the Hillcrest DMV, on Normal Street, off of Cleveland Street. You may make arrangements with me to pick up salsa there.

Happy Holidays!

Thanks...Dawn

Spicy Black Beans and Rice

If you would prefer, you may substitute pinto beans or red beans for the black beans, they are all good in this recipe. I always serve this with a bottle of Louisiana Hot Sauce or Tabasco Hot Sauce. They add a nice piquant zip to this dish.

* Exported from MasterCook *

SPICY BLACK BEANS AND RICE

Recipe By : Gourmet / March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- soaked in cold water, overnight
1 ham hock (I prefer to use a ham bone)
2 large garlic cloves -- minced
1 bay leaf
1 1/2 teaspoons dried oregano -- crumbled
3 cups coarsely chopped onion
2 green bell peppers -- chopped
1/2 teaspoon dried hot red pepper flakes -- or to taste
1 tablespoon chili powder
1-28-ounce can Italian tomatoes -- drained and chopped
1/3 cup chopped fresh cilantro -- or to taste
1 tablespoon red-wine vinegar
-cooked rice as an accompaniment
-chopped red onion as an accompaniment
-chopped fresh cilantro as an accomaniment

In a kettle combine the beans, the ham hock or ham bone, the garlic, the bay leaf, the origano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice and top with onion and cilantro, as desired.

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Santa Fe Chicken Soup

This is a wonderful nourishing soup for the cold days of winter. I urge you to use homemade chicken stock, but canned in fine also. Just be careful about adding salt if you are using canned broth. I like to add cooked black beans to this soup. If you use canned black beans, be sure to rinse them well, or they will turn this lovely soup a muddy brown color.
(Please note, this recipe does not use any of my fine products, but you could always serve some of my Mango Salsa or Pineapple Salsa with chips, as a starter...just a thought.)


* Exported from MasterCook *

SANTA FE CHICKEN SOUP

Recipe By : not sure where this came from
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges

Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done. Garnish with any or all of the above extras.
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Not Your All-American Meat Loaf

This is a spicy meatloaf that is great hot, and even better cold, in sandwiches. You may sub any hot chile you would like for the jalapeno. If you don't want it this spicy, just use a little more green pepper. Habenero anyone???

* Exported from MasterCook *

NOT YOUR ALL-AMERICAN MEAT LOAF

Recipe By : Dawn
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
4 slices bread -- torn into pieces
1 onion -- chopped
1/2 green pepper -- chopped fine
4 jalapenos -- chopped fine

1 bunch fresh cilantro leaves, chopped
1 cup Chipotle BBQ Sauce, or Jan's Thai BBQ Sauce -- divided use
1/4 cup milk
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Combine ground beef, bread, onion, green pepper, jalapenos, cilantro, milk, eggs, 1/2 cup Chipotle BBQ Sauce or Jan's Thai BBQ Sauce, salt and pepper. Shape into an oval and bake in a 9 x 13 inch baking pan for 1 1/2 hours. Pour remaining 1/2 cup of Chipotle BBQ Sauce or Jan's Thai BBQ Sauce over meatloaf for the last 20 minutes of cooking time.

Note: By shaping this loaf into an oval and baking it in a baking pan rather than a loaf pan, you end up with a meatloaf that is lower in fat.

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Gee! I've got it all!

Illustration and wit by Anne Taintor

Her website: http://www.annetaintor.com/

Mango Chutney Pork Chops

This slightly spicy dish is great served with either steamed rice or a rice pilaf. Be sure not to overcook the pork. Pork can now be safely served at a medium, or slightly pinkish in the center. You may have to cook your pork chops a little more, or a little less depending on the thickness of your chops. There is nothing worse than dried out pork chops, well, shoe leather perhaps!

* Exported from MasterCook *

MANGO CHUTNEY PORK CHOPS

Recipe By : Dawn/adapted from a Sunset recipe
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork chops
1/2 cup Mango Chutney
2 tablespoons Dijon mustard
1/3 cup red wine vinegar or fruit vinegar
salt and pepper
rubbed sage

Mix the Mango Chutney and Dijon mustard together in a small bowl. Salt and pepper the pork chops on both sides, rub sage into meat. Brown for about 5 minutes a side in a non-stick pan. When meat is nicely browned, pour the Mango Chutney-mustard mixture over the top, cover and cook about 20 minutes until meat is cooked through. After 20 minutes of cooking, remove the meat from the pan and add the vinegar, stirring well. Bring the sauce to a boil and reduce by 1/3. Taste the sauce and correct with more Mango Chutney or mustard. Return your meat to the pan and simmer a minute or two to bring it back to temperature. Garnish with chopped scallions or parsley.

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