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Green Chile Sauce
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 |
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Green Chile Sauce
That looks sooooooo good! I always enjoy your food pics, ingredients, and
methods. A very nice blog. "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 |
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Green Chile Sauce
On Sat, 26 Aug 2017 21:27:44 -0700, koko > wrote:
> > >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 that looks wonderful. I don't have access to mild New Mexican green chlles. Just hot. Did you use mild and hot chiles per recipe? You must be near where they are grown. Lucky you. (I think I have that cookbook somewhere) Janet US |
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Green Chile Sauce
"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 "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 -- http://www.helpforheroes.org.uk |
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Green Chile Sauce
On 8/26/2017 10:27 PM, koko wrote:
> > > 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 > I APPROVE this recipe!!! |
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Green Chile Sauce
On Sat, 26 Aug 2017 22:43:15 -0700, "Cheri" >
wrote: >That looks sooooooo good! I always enjoy your food pics, ingredients, and >methods. A very nice blog. > Thank you Cheri >"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 snippage 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 |
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Green Chile Sauce
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 |
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Green Chile Sauce
On Sun, 27 Aug 2017 00:01:16 -0600, U.S. Janet B. >
wrote: >On Sat, 26 Aug 2017 21:27:44 -0700, koko > wrote: > >> >> >>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 > >that looks wonderful. I don't have access to mild New Mexican green >chlles. Just hot. Did you use mild and hot chiles per recipe? You >must be near where they are grown. Lucky you. >(I think I have that cookbook somewhere) >Janet US I do use a mix of both. The NM Hatch chiles are available frozen also, have you checked the freezer section lately? Unfortunately I don't live in NM anymore but I do have a lot of great markets that I haunt and can find them there fresh during the season. 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 |
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Green Chile Sauce
On 8/27/2017 6:30 PM, koko wrote:
> On Sat, 26 Aug 2017 22:43:15 -0700, "Cheri" > > wrote: > >> That looks sooooooo good! I always enjoy your food pics, ingredients, and >> methods. A very nice blog. >> > Thank you Cheri > >> "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 > snippage > > 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 > You ARE still a New Mexican! |
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Green Chile Sauce
On Sun, 27 Aug 2017 18:01:50 -0700, koko > wrote:
>On Sun, 27 Aug 2017 00:01:16 -0600, U.S. Janet B. > >wrote: > >>On Sat, 26 Aug 2017 21:27:44 -0700, koko > wrote: >> >>> >>> >>>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 >> >>that looks wonderful. I don't have access to mild New Mexican green >>chlles. Just hot. Did you use mild and hot chiles per recipe? You >>must be near where they are grown. Lucky you. >>(I think I have that cookbook somewhere) >>Janet US > >I do use a mix of both. The NM Hatch chiles are available frozen also, >have you checked the freezer section lately? >Unfortunately I don't live in NM anymore but I do have a lot of great >markets that I haunt and can find them there fresh during the season. > >koko I can only get fresh, hot. So that is what I have in my freezer. To my knowledge, frozen is not available in my stores. Janet US |
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Green Chile Sauce
On Sun, 27 Aug 2017 19:42:03 -0600, pigfat > wrote:
>On 8/27/2017 6:30 PM, koko wrote: >> On Sat, 26 Aug 2017 22:43:15 -0700, "Cheri" > >> wrote: >> >>> That looks sooooooo good! I always enjoy your food pics, ingredients, and >>> methods. A very nice blog. >>> >> Thank you Cheri >> >>> "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 >> snippage >> >> 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 >> >You ARE still a New Mexican! You brought a tear to my eye, thank you. 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 |
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Green Chile Sauce
On Sunday, August 27, 2017 at 5:26:34 PM UTC-10, koko wrote:
> On Sun, 27 Aug 2017 19:42:03 -0600, pigfat > wrote: > > >On 8/27/2017 6:30 PM, koko wrote: > >> On Sat, 26 Aug 2017 22:43:15 -0700, "Cheri" > > >> wrote: > >> > >>> That looks sooooooo good! I always enjoy your food pics, ingredients, and > >>> methods. A very nice blog. > >>> > >> Thank you Cheri > >> > >>> "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 > >> snippage > >> > >> 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 > >> > >You ARE still a New Mexican! > > You brought a tear to my eye, thank you. > > 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 I was talking to a guy that owns a small hole-in-the-wall restaurant in Honolulu. He makes a chile relleno with a cheese-stuffed hatch chile wrapped in a lumpia wrapper. It was very good eats. He made it clear to me that he did New Mexican cooking, not Mexican cooking. Who am I to argue - this guy was a very big cook. https://www.yelp.com/biz/tios-tamales-honolulu |
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Green Chile Sauce
"koko" wrote in message ...
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 == Ahhh thanks )-- http://www.helpforheroes.org.uk |
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Green Chile Sauce
On 8/27/2017 9:26 PM, koko wrote:
> On Sun, 27 Aug 2017 19:42:03 -0600, pigfat > wrote: > >> On 8/27/2017 6:30 PM, koko wrote: >>> On Sat, 26 Aug 2017 22:43:15 -0700, "Cheri" > >>> wrote: >>> >>>> That looks sooooooo good! I always enjoy your food pics, ingredients, and >>>> methods. A very nice blog. >>>> >>> Thank you Cheri >>> >>>> "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 >>> snippage >>> >>> 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 >>> >> You ARE still a New Mexican! > > You brought a tear to my eye, thank you. > > 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 > YAY! |
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Green Chile Sauce
On 8/27/2017 11:29 PM, dsi1 wrote:
> On Sunday, August 27, 2017 at 5:26:34 PM UTC-10, koko wrote: >> On Sun, 27 Aug 2017 19:42:03 -0600, pigfat > wrote: >> >>> On 8/27/2017 6:30 PM, koko wrote: >>>> On Sat, 26 Aug 2017 22:43:15 -0700, "Cheri" > >>>> wrote: >>>> >>>>> That looks sooooooo good! I always enjoy your food pics, ingredients, and >>>>> methods. A very nice blog. >>>>> >>>> Thank you Cheri >>>> >>>>> "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 >>>> snippage >>>> >>>> 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 >>>> >>> You ARE still a New Mexican! >> >> You brought a tear to my eye, thank you. >> >> 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 > > I was talking to a guy that owns a small hole-in-the-wall restaurant in Honolulu. He makes a chile relleno with a cheese-stuffed hatch chile wrapped in a lumpia wrapper. It was very good eats. He made it clear to me that he did New Mexican cooking, not Mexican cooking. Who am I to argue - this guy was a very big cook. > > https://www.yelp.com/biz/tios-tamales-honolulu > LOL! I'd be all over that place for sure! A relleno can also be deployed in puff pastry or even filo dough. |
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Green Chile Sauce
On Sun, 27 Aug 2017 22:29:42 -0700 (PDT), dsi1 >
wrote: >On Sunday, August 27, 2017 at 5:26:34 PM UTC-10, koko wrote: >> On Sun, 27 Aug 2017 19:42:03 -0600, pigfat > wrote: >> >> >On 8/27/2017 6:30 PM, koko wrote: >> >> On Sat, 26 Aug 2017 22:43:15 -0700, "Cheri" > >> >> wrote: >> >> >> >>> That looks sooooooo good! I always enjoy your food pics, ingredients, and >> >>> methods. A very nice blog. >> >>> >> >> Thank you Cheri >> >> >> >>> "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 >> >> snippage >> >> >> >> 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 >> >> >> >You ARE still a New Mexican! >> >> You brought a tear to my eye, thank you. >> >> 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 > >I was talking to a guy that owns a small hole-in-the-wall restaurant in Honolulu. >He makes a chile relleno with a cheese-stuffed hatch chile wrapped in a lumpia wrapper. It was very good eats. Dang, that sounds like something I'd like to try >He made it clear to me that he did New Mexican cooking, not Mexican cooking. >Who am I to argue - this guy was a very big cook. Yes New Mexico cooking is a whole nother wonderful thing. snippage 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 |
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