On Sun, 27 Aug 2017 10:30:47 +0100, "Ophelia" >
wrote:

>"Cheri" wrote in message news >
>That looks sooooooo good! I always enjoy your food pics, ingredients, and
>methods. A very nice blog.
>
>====
>
>Oh yes! They always are and I always enjoy looking at them)
>
>She cooks a lot of hot/spicy things which we don't eat, but the pics of them
>are wonderful)
>
>Koko, which is the smoker, or is the one that looks like a microwave?
>
>I don't have such a thing
>
Thank you for your nice comments.

What you see on the blog is part of my outdoor kitchen.
It's a propane Camp Chef brand oven with a two burner cooktop.
What looks like a microwave is the oven

This is the smoker. I can use either propane or wood, or a
combination, which is what I usually do
https://flic.kr/p/XTDZ1A
it is to the right of the kitchen then next to that is the grill

koko
>
>
>"koko" > wrote in message
.. .
>>
>>
>> I finally got some time to do a blog post.
>> I made a great green chile sauce from a recipe I found in the Santa Fe
>> School of Cooking cookbook. After reading the recipe I'm like duh,
>> I've been making that for years.
>> You can put it on a burger but dang, it's great on so many other
>> things too.
>>
>> Here's what I did
>> http://www.kokoscornerblog.com/mycor...li-burger.html
>> or
>> http://tinyurl.com/ycrahog5
>>
>> In the meantime here's the recipe
>>
>> Green Chile Sauce
>>
>> 1/4 cup vegetable oil
>> 1 cup chopped onion
>> 2 to 3 teaspoons minced garlic, to taste
>> 1 tablespoon flour
>> 2/3 cup mild roasted, peeled, chopped New Mexican green chile
>> 2/3 cup hot roasted, peeled, chopped New Mexican green chile
>> 2 teaspoons freshly ground coriander seed
>> 1 1 /2 cups chicken stock Salt to taste
>>
>> Use this basic sauce for Chicken or Cheese Enchiladas, or as an
>> accompaniment to meats or fish.
>> 1. Heat the oil in a medium saucepan and saute the onion until
>> softened, about 3 to 4 minutes. Add the garlic and saute 2 minutes
>> more. Stir in the flour.
>> 2. Slowly stir in the chicken stock and add the green chile and ground
>> coriander seed. Bring the mixture to a boil, reduce the heat, and
>> simmer for about 15 minutes.
>> Season with salt to taste.
>> YIELD: APPROXIMATELY 1 1/2 CUPS
>>
>> Susan D. Curtis. Santa Fe School of Cooking Cookbook
>>
>> enjoy
>> koko
>>
>> --
>> When you acknowledge, as you must, that there is no perfect food,
>> only the idea of it, then the real purpose of striving toward perfection
>> becomes clear; to make people happy, That's what cooking is all about
>> Thomas Keller: The French Laundry

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry