supper tonight

Mr Libido Incognito wrote on 13 Aug 2005 in rec.food.cooking

Quoted message said:

For my Birthday last June, Modem sent me some nice dried chiles.
Some Chipotles and some Pissalas. I had been agonizing over what to
do with them. So today I'm doing a brisket in the Crockpot with a
lime juice, tomato paste and chile sauce. I figure 6 to 8 hours on
high in the crock should work fine.

Now as to the sauce/ paste. Actually I'm soaking a ancho, a
chipotle and 2 pissalas in boiling water. I'll scrape the skin off
the pissalas and chuck the lot (minus the skin) into a blender with
some lime juice, tomato paste, several cloves of garlic and the
soaking water. This sauce will be my marinade and cooking sauce. If
it looks too thick I'll thin it with tequilla or rum.

Having never done this before I figure 1 hour is about all the time
I should leave the meat soak in the sauce. I will then add the
brisket to a crockpot pour in the marinade and let her rip for 6-8
hrs on high.

OOOPS! I guess I'm doing this Sunday Night...I forgot to take the
brisket out of the freezer yesterday.

Guess I'm spinning a chicken tonight. Might grill some eggplant as a
side.

Change of plans...the brisket is sitting in the oven at 300F resting
nicely on some celery stalks with some of the marinade and about a cup
of Guiness in a cover pan. I used the microwave to gently defrost it
(using a power level of 1). It's 1:30 pm I figure around 5 ish it'll be
done.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito said:

For my Birthday last June, Modem sent me some nice dried chiles. Some
Chipotles and some Pissalas. I had been agonizing over what to do with
them. So today I'm doing a brisket in the Crockpot with a lime
juice, tomato paste and chile sauce. I figure 6 to 8 hours on high in the
crock should work fine.

Now as to the sauce/ paste. Actually I'm soaking a ancho, a chipotle and
2 pissalas in boiling water. I'll scrape the skin off the pissalas and
chuck the lot (minus the skin) into a blender with some lime juice,
tomato paste, several cloves of garlic and the soaking water. This sauce
will be my marinade and cooking sauce. If it looks too thick I'll thin it
with tequilla or rum.

I call this kind of cooking "channelling Modom" -- more so if you
chucked in some nuoc mam :-)

It sounds fab, Alan, could you give approx amounts on the crockpot
recipe? I love brisket! As Pandora would say, Gnam gnam :-)

Quoted message said:

Quoted message said:

Having never done this before I figure 1 hour is about all the time I

should leave the meat soak in the sauce. I will then add the brisket to a
crockpot pour in the marinade and let her rip for 6-8 hrs on high.

OOOPS! I guess I'm doing this Sunday Night...I forgot to take the brisket
out of the freezer yesterday.

Guess I'm spinning a chicken tonight. Might grill some eggplant as a
side.

I'll be over in .... (where do you live again?) a few
minutes/hours/days :-)

TammyM
Sac, CA

Mr Libido Incognito said:

Change of plans...the brisket is sitting in the oven at 300F resting
nicely on some celery stalks with some of the marinade and about a cup
of Guiness in a cover pan. I used the microwave to gently defrost it
(using a power level of 1). It's 1:30 pm I figure around 5 ish it'll be
done.

You didn't need to go to all that trouble, Alan. Just put it in
frozen and let your oven do the rest.

TammyM said:

I'll be over in .... (where do you live again?) a few
minutes/hours/days :-)

He's a ferrinner, but not too ferrin (Toranto) - and he could be one
of us (it wouldn't be "Canada" today) if Benedict Arnold had won the
Battle of Quebec. <w>

sf wrote on 13 Aug 2005 in rec.food.cooking

Quoted message said:

TammyM said:

I'll be over in .... (where do you live again?) a few
minutes/hours/days :-)

He's a ferrinner, but not too ferrin (Toranto) - and he could be one
of us (it wouldn't be "Canada" today) if Benedict Arnold had won the
Battle of Quebec. <w>

Actually Toranto (the center of the Universe) is thankfully about 1500
miles from me. A fact I praise daily. I live in Winnipeg Manitoba...about
20 kilomteres west of the center line of the continent and directly above
Colarado, North Dakota and Minnesota on a map.

It's Folklarama here this week. Many of the different cultures that live
here have ethinic shows, meals, custumes at different places. Everything
from a British pub to a Zinbobwian Feast, Greek festival or Pakistanian
Party. Forgive my spelling. There are 20 odd Palivions to vist. The
Caribean sites are among my favorites...Flaming limbo dancing is usually
featured as the show, but the food is remarable...extremely good. But
that could be because of the drinking.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito said:

Actually Toranto (the center of the Universe) is thankfully about 1500
miles from me. A fact I praise daily. I live in Winnipeg Manitoba...about
20 kilomteres west of the center line of the continent and directly above
Colarado, North Dakota and Minnesota on a map.

Ooops, sorry 'bout that... you've told us more than once. Who's from
Toranto and why did I say that about you?

TammyM wrote on 13 Aug 2005 in rec.food.cooking

Quoted message said:

It sounds fab, Alan, could you give approx amounts on the crockpot
recipe? I love brisket! As Pandora would say, Gnam gnam :-)

There isn't really a recipe I faked this just like I do with most of my
cooking. Probably read 5 or 6 similar recipes over the years and just did
it.

Well the brisket was around 8 lbs or so. I cut it in half for easier
handling and to make it fit in the potbetter. I rubbed it down all four
sides well with the sauce waited about an hour. And cooked it at 300F

Well the sauce was 1 ancho, 1 passila and 2 chipotles,(all dried chiles)
about a cup of boiling water, 2 cloves of garlic, 1/2 a large onion,
about 2 tbsps lime juice, a small can of tomato paste, about 2 tbsp of
cider vinegar (I forgot to add salt). The chiles I hydrated with the
boiling water. Modom told be that the skin of the passila chiles were
bitter and best removed (who am I to argue?) so I scraped the skin off of
that chile. But everthing else went into the blender.

If I'd of crock potted it I would have used more sauce. But I braised
instead so I raised the brisket up on a celery stalk raft and added about
a cup of guiness and cooked it till a fork twisted easily in the meat.

I added the forgotten salt halfway through the cooking...when I realized
by taste I had forgotten it. Perhaps I should have added some cumin as
well? Too late now.

It's 4:30pm and I figure it'll be cooked around 5:00pm.

Being a Canadian born, bred and raised boy, with only 2 trips to Mexico
under my belt makes me ill prepared to work/cook with chiles so if this
recipe offends somebody who actually knows what they're doing...Too Bad.

It was only about 8 years ago I found/tasted my first Jalapeno...

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito said:

sf wrote on 13 Aug 2005 in rec.food.cooking

Quoted message said:

TammyM said:

I'll be over in .... (where do you live again?) a few
minutes/hours/days :-)

He's a ferrinner, but not too ferrin (Toranto) - and he could be one
of us (it wouldn't be "Canada" today) if Benedict Arnold had won the
Battle of Quebec. <w>

Actually Toranto (the center of the Universe) is thankfully about 1500
miles from me. A fact I praise daily. I live in Winnipeg Manitoba...about
20 kilomteres west of the center line of the continent and directly above
Colarado, North Dakota and Minnesota on a map.

Oh, man are you lucky... I didn't know you live in the Peg... some of
the best eating on the planet. A great city, dinner cruises on the
River Rouge paddle wheelers are fantastic. I had my first taste of
bison stew at the Fort Garry, what a lovely edifice. It's been many
years now since the last visit but I've been many, many times and have
all good memories... loved the zoo. Bought my first meat grinder
there, can't remember the name of the restaurant supply emporium but I
know it was two stories plus the basement, spent half a day browsing.
I'm sure it's changed from 25 years ago, hopefully it's even better.
Only negative I can think about living there is it's so damned far from
anything, but has everything, 'cept for the bitter cold winters it's
like living on Tahiti on the main land.

http://www.fortgarryhotel.com/home.html

Sheldon

Quoted message said:

It's Folklarama here this week. Many of the different cultures that live
here have ethinic shows, meals, custumes at different places. Everything
from a British pub to a Zinbobwian Feast, Greek festival or Pakistanian
Party. Forgive my spelling. There are 20 odd Palivions to vist. The
Caribean sites are among my favorites...Flaming limbo dancing is usually
featured as the show, but the food is remarable...extremely good. But
that could be because of the drinking.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Sheldon wrote on 13 Aug 2005 in rec.food.cooking

Quoted message said:

Oh, man are you lucky... I didn't know you live in the Peg... some of
the best eating on the planet.

Sheldon you said that to me about a year or so ago ...At that time you
spell Fort Gary wrong.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Sheldon said:

it's
like living on Tahiti on the main land.

http://www.fortgarryhotel.com/home.html

Well, you sold me! Maybe you should work for their chamber of
commerce?

sf wrote on 13 Aug 2005 in rec.food.cooking

Quoted message said:

Sheldon said:

it's
like living on Tahiti on the main land.

http://www.fortgarryhotel.com/home.html

Well, you sold me! Maybe you should work for their chamber of
commerce?

The fort Gary has a nice diningroom, but the food is better at many
places around town.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.