Ich hatte seit ein paar Wochen ein Rezept aus einem der letzten Foodsections des SF Chronicle herumliegen, das ich schon immer ausprobieren wollte, da es von einer meiner Lieblings Kochbuch Autorinnen ist, Jacqueline Higuera McMahan. Komisch,alle meine Lieblingskoeche sind weiblich ;-)
Am Samstag abend waren wir dann kurzfristig zu Freunden eingeladen, da habe ich einfach frech gesagt, ich bringe das Essen mit :-) Gemacht habe ich ein Gefluegel Chili, mit Huehnerbrust und frischen Jalapeno und Poblano Chilies, das in Bier gekocht wird. Dazu gab's ein Karibisches Cornbread mit Ananas und creamed corn, das sind Maiskoerner, entweder mit der Reibe vom Kolben geraspelt oder aus der Dose, dann kurz im Mixer kleingehackt, mit Sahne oder Butter aufgekocht. War lecker, das Chili auch nicht _zu_ scharf. Trotzdem hatte ich fuer die Kinder noch Nudeln mitgebracht :-)
Erst werden die Chilies geschwaerzt, um sie besser schaelen zu koennen
und hier das Corn Bread ( Vom Chili gibt's leider kein Bild )
===== Titelliste (2 Rezepte) =====
California Chicken Chili
Caribbean Cornbread
========== REZKONV-Rezept - RezkonvSuite v1.0
Titel: California Chicken Chili
Kategorien: Gefluegel, Huhn, Eintopf
Menge: 8 Portionen
2 Essl. Olive oil
2 Tassen Diced onions
1 Tasse Diced red bell pepper
2 Jalapeno chiles, seeded and diced
2 Fresh large green chiles (Anaheim or poblano),
-- seeded and roughly chopped
1 Essl. Oregano
2 Essl. Chili powder
1 Essl. Crushed cumin seeds
1 Teel. Kosher salt
About 2 1/2 pounds skinless, boneless chicken
-- breasts
1 16-ounce bottle of light-colored beer
2 Tassen Chicken broth
338 Gramm Tomatillos, husks removed by soaking in warm
-- water
2 Zehen Garlic
1 Fistful of cilantro leaves (about a cup)
1/2 Teel. Kosher salt
2 Essl. Masa harina mixed with 1/4 cup water (optional)
2 Tassen Grated white cheddar (optional)
============================== QUELLE ==============================
SF Chronicle, 12/21/2005, Jacqueline Higuera
McMahan
-- Erfasst *RK* 16.01.2006 von
-- Ralph-Peter Knauth
Heat olive oil in large pot (4 to 5 quarts) and saute onions, bell
pepper, jalapenos and green chiles, which you can leave in larger
pieces, until onions are golden.
Meanwhile, blend oregano, chile, cumin and salt into a rub. Cut
chicken breasts into thin strips, then dice ( Ralph : ca. 1,5 * 1,5
cm ). Place on waxed paper and rub in 3/4 of the chile rub. Add the
beer to onion mixture. Simmer for 5 minutes, then add the spiced
chicken and broth.
Place tomatillos in a food processor along with garlic, cilantro and
salt. Blend to a salsa consistency. Add to simmering chicken chili
mixture.
Cook on gentle heat for another 20 minutes. The chili will absorb a
lot of the liquid upon resting. If the chili still seems too thin,
blend masa harina in water and mix into chili to thicken.
Serves 8 in small bowls topped with cheese , if desired.
PER SERVING: 270 calories, 35 g protein, 13 g carbohydrate, 7 g fat
(1 g saturated), 82 mg cholesterol, 750 mg sodium, 3 g fiber.
Ralph. Prima vorzubereiten, sehr lecker. Ich habe Poblanos genommen,
als Kaese Ricotta Salata. Dazu Caribbian Cornbread.
=====
========== REZKONV-Rezept - RezkonvSuite v1.0
Titel: Caribbean Cornbread
Kategorien: Beilage, Brot, Gemuese
Menge: 8 Portionen
1 Tasse Unbleached all-purpose flour
1 Tasse Cornmeal
2 Essl. Baking powder (Rumsford preferably)
1 Teel. Kosher salt
180 Gramm Unsalted butter (6 ounces), room temperature
1/2 Tasse Sugar
1 Teel. Vanilla
4 Eggs
1 14.75-ounce can creamed corn
1/2 Tasse Drained, canned crushed pineapple
1 Tasse Grated Monterey Jack cheese
============================== QUELLE ==============================
SF Chronicle, 12/21/2005, Jacqueline Higuera
McMahan
-- Erfasst *RK* 16.01.2006 von
-- Ralph-Peter Knauth
Preheat oven to 350°. Mist a 10- to 12-inch heavy duty round pan
dark metal, glass or glazed ceramic -- with nonstick spray. In a
bowl, whisk together the flour, cornmeal, baking powder and salt.
Using a mixer, beat butter until softened. Add sugar, vanilla and
eggs one at a time. When well-blended, add the creamed corn and
pineapple.
Next add in the dry ingredients in two parts, beating just until
blended. Stir in the grated cheese and pour into the waiting pan.
Place in the preheated oven and bake until golden around edges, 40-
45 minutes. A cake tester should come out clean.
Serves 8
PER SERVING: 450 calories, 11 g protein, 48 g carbohydrate, 25 g fat
(14 g saturated), 165 mg cholesterol, 704 mg sodium, 3 g fiber.
note : My first thought was to spread a traditional cornbread batter
over the top of the chili and bake it. But I worried that it would
become soggy while it waited for guests, so I switched to this
cornbread baked at Blanchard's on Anguilla. Cut slabs of cornbread
as guests need it to accompany the chili.
Ralph. Saftig, lecker.
=====
Kommentare