Hot & Spicy

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Green Chile Focaccia Bread

Jalapeno Pepper-Pear Chutney

Veggie Tacos With Spicy Curry Sauce

 

* Exported from MasterCook *

 

Green Chile Focaccia Bread

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 213

Serving Size : 24 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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2 cups warm water

(about 110 degrees)

2 envelopes active dry yeast

12 tablespoons olive oil

10 cups unbleached all-purpose flour

4 teaspoons salt

1/2 cup chopped New Mexican green chile

2 cups milk

2 teaspoons coarse salt

 

Green chile is the perfect addition to this wonderful Italian bread.

Perfect for an hors d'oeuvre or with a meal, this recipe is easily doubled

or tripled.

 

Place the water in a bowl, then whisk in the yeast and half of the olive

oil. In a separate mixing bowl, combine the flour, salt, and green chile.

Stir the yeast mixture and milk into the flour mixture with a sturdy

spatula, until the flour is well combined, mixing once vigorously. Cover

the bowl with plastic wrap and allow the dough to rise until it doubles in

size, a bout 1 hour.

 

Spread 1 1/2 teaspoons of the remaining oil in two 11x17-inch jelly-roll

pans. Turn the dough out of the bowl and divide between the two pans. Pat

and press the dough to fill each pan completely.

 

If there seems to be too much dough, let it rest and continue in a few

minutes. Using your pinky finger, poke cavities in the focaccia about

every two inches. Drizzle each pan with equal amounts of the remaining oil

and sprinkle with the coarse salt.

 

Allow the dough to rise again, until it doubles in size.

 

Preheat the oven to 450 degrees and set a rack to the lower third of the

oven. Bake the bread for 25 minutes, or until it is a light golden-brown

color. Remove from the oven and serve immediately, or cool the pan on a

rack for later use. Reheat the bread at 375 degrees for 6 or 7 minutes.

 

Yield: 2 loaves

 

Heat Scale: Medium

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Jalapeno Pepper-Pear Chutney

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 25

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup minced jalapeno chiles

1 pound ripe pears -- peeled,

cored and chopped

1 pound ripe tomatoes -- peeled

seeds removed and chopped

1 cup chopped onion

1/2 cup cider vinegar

1/2 cup brown sugar

2 teaspoons grated ginger

1/2 teaspoon dry mustard

1 teaspoon crushed red chile flakes

 

Marilou Robinson of Portland, Oregon, entered this recipe in the Chilehead

Choices department of Chile Pepper magazine. She wrote: " A friend's bumper

crop of jalapenos made it necessary to find more uses for them. We all

like chutney, and since it can be based on almost any fruit or vegetable, I

tried using the chiles. It was delicious! We serve it as a sandwich

spread, stir it into salad dressings, or as a topping for cream cheese as

an appetizer. "

 

Place all the ingredients in a saucepan and stir to mix. Bring to a boil,

then lower the heat and simmer, stirring frequently, for an hour or until

the mixture is very thick. Cool, place in covered containers, and then

refrigerate or freeze.

 

Yield: 3 cups

 

Heat Scale: Hot

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Veggie Tacos With Spicy Curry Sauce

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 153

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon safflower oil plus

1 teaspoon safflower oil

1 small onion -- chopped

1 shallot -- chopped

2 cloves garlic -- minced

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon cayenne powder

1/4 cup plain nonfat yogurt

1 tablespoon Jalapeno Pepper-Pear Chutney

(see separate recipe)

OR prepared mango chutney

1 red bell pepper -- stemmed

seeded and julienned

1 yellow bell pepper -- stemmed,

seeded and julienned

1 green bell pepper -- stemmed,

seeded and chopped

1 purple onion -- chopped

12 corn tortillas -- (4-inch)

 

In a small skillet, heat 1 teaspoon of the oil and saute the onions until

golden brown. Add the shallot, garlic, curry powder, cumin, and cayenne

and saute for another minute, then remove from the heat. In a bowl, mix

together the yogurt, chutney, and the onion mixture and chill in the

refrigerator.

 

In a medium skillet, heat the remaining 1 tablespoon of oil and saute the

bell peppers and onion, until they are soft but still slightly crisp.

 

Place the tortillas in a tortilla warmer (or between two cloths) and

microwave for 25 seconds. Place the sauteed vegetables on a platter and,

with the tortillas and curry sauce, allow each person to construct

individual tacos or make them all up ahead of time.

 

Yield: 6 servings Heat Scale: Medium

 

Converted by MC_Buster.

 

 

 

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