Recipes Included On This Page Green Chile Stew - Santa Cafe Grilled Carrots and Hot Peppers Grilled Miso Chicken (Susan Slack) Grilled Miso Fish Fillets - Simonds Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Green Chile Stew - Santa Cafe Recipe By : Susan Curtis, The Santa Fe School of Cooking Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Beef Main Dishes Onions Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 1/2 pounds beef sirloin OR pork butt -- in 1" cubes 1 1/2 cups diced onion 1 tablespoon minced garlic 6 cups chicken broth OR beef broth 1 pound potatoes red or white skinned -- cut into 1-inch cubes 2 teaspoons salt -- or more to taste 3 cups chopped chiles -- see pantry note 3 tablespoons diced red bell pepper 2 tablespoons chopped cilantro -- or to taste Pantry note: you will need 3 cups roasted, peeled and chopped green chiles. Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that have accumulated. Add the broth, potatoes and salt. Bring to a boil then reduce the heat and simmer for 1 hour, until the potatoes are tender. Add the green chiles and the red bell peppers and cook 15 to 20 minutes more. Add the cilantro, stir and serve. Susan Curtis, owner and founder of the Santa Fe School of Cooking recently paired up with Rocky Durham, cooking instructor at the school and the chef de cuisine at Santacafe, to demonstrate the art of roasting chiles. Recipes were featured in The New Mexican on 09/17/1997. Posted on FareShare by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : The piquancy of this stew depends upon the level of the chiles used, so choose the chiles that suit your taste. This recipe tastes better when made a day ahead. * Exported from MasterCook * Grilled Carrots and Hot Peppers Recipe By : Quickies Chatelaine Food Express Serving Size : 2 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Carrots Grill/Outdoor Cooking Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 baby carrots 1/4 whole hot pepper -- seeded 1 teaspoon butter sprinkle of sugar, salt & pepper Place the baby carrots on 2 pieces of foil. Add pepper and butter to each packet. Sprinkle with sugar, salt, and pepper. Seal packets tightly. Grill 20 to 25 minutes, turning every 10 minutes. Serves 2. From http://www.cook-book.com Quickies Chatelaine Food Express by Monda Rosenberg Publisher: McClelland and Stewart Inc. ISBN: 077-1075928 Price: $24.99 Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Miso Chicken (Susan Slack) Recipe By : Japanese Cooking for the American Table-S. Slack Serving Size : 4 Preparation Time :0:00 Categories : Chicken Grill/Outdoor Cooking Japanese Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons light soy sauce -- (usukuchi shoyu) 2 tablespoons sake 2 tablespoons mirin 2 tablespoons light miso 2 green onions -- crushed and -- slivered 1 teaspoon minced ginger root 1 garlic clove -- minced 8 boned chicken thighs -- skin intact 1 tablespoon seven-spice powder -- (optional) Blend soy sauce, sake, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times. Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle withsesame seeds and spice mixture. Miso marinade adds a rich flavor to this country-style grilled chicken. Thigh meat stays moist and tender, but boned chicken breasts are delicious, too. The chicken can be sauteed in a skillet. Source: Japanese Cooking for the American Table, copyright 1996, Susan Fuller Slack. Preparation/cooking time: 1 1/2 hours Servings: 4 Recipe courtesy of Susan Fuller Slack, from the book Japanese Cooking for the American Table: HP Books, published by the Berkley Publishing Group, New York, New York. Copyright 1996. Recipe at http://www.bento.com/tr-mich.html Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Miso Fish Fillets - Simonds Recipe By : Spoonful Of Ginger by Nina Simonds Serving Size : 6 Preparation Time :0:00 Categories : Asian Fish Marinades Volume 2-4, Apr.'99 Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds halibut steaks -- one-inch thick (to be cut into 6-ounce serving portions) ***MISO MARINADE*** 1/2 cup sweet white miso -- (shiro miso) 1/3 cup sweetened rice wine -- (mirin) 1 1/2 tablespoons minced fresh ginger 2 tablespoons minced scallion greens Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl. Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours. Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables. Yield: 6 servings Note: Recipe Featured on TVFN 04/26/1999(Mon) on Cooking Live, #CL8905. Adapted from Spoonful Of Ginger; Irresistible: Health-Giving Recipes From Asian Kitchens, By: Simonds, Nina and Han-Zhu. 1999, Knopf ISBN: 0375400362 MC formatting and posted to FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - -

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