Tex-Mex Enchilada Chilli Blend

Chili Peppers are blended for fruity, spicy, and aromatic effects to build the best possible taste. Ancho, Pasilla and Guajillo make up the “holy trinity” widely used through out Mexican cuisine. Add the smokiness of the Morita (smoked Chipotle) and the subtle fruity flavor of the Peruvian favorite aji Amarillo with hints of raisin, passion fruit and mango imparts additional unique flavor to the blend. To extend the spicy of the blend, we added ground hot New Mexican pods. As a variation, I cut back on the portion of hot New Mexican chili and add a single half-dose of ground Caribbean red Habanero which contributes a strong floral aroma. Using the Caribbean red Habanero variety will also add additional citrusy - smoke flavor. By adding beef bouillon, the flavor deepens for a more Tex-Mex flavor. Many of these powders are available from the Savory Spice Shop.

1 part Ancho powder

1 Part Guajillo powder

1 Part Mulato powder
1 Part Pasilla Negro Powder

1 Part Morita powder or use Chipotle for added smokiness

1 part Aji Amarillo powder

2~5 Parts of mild or hot New Mexico ground chile pow­der

1~2 parts beef bouillon (start with 1 part as is salty)

2 parts garlic powder

Directions:

Over medium heat, make a flour and rendered pork fat (Manteca) roux. Stir in 2~3 tablespoons of chili powder mix. Add 2 cups homemade rich chicken stock stirring until smooth.  Cook on low for an hour, adding water as necessary. Corrent the seasoning using more of any specific ingredient as required including salt until the flavor is perfect. Add sour cream to mellow the end result, if desired.

Orrington Farms Beef Flavored Broth Base

Dim Sum Spareribs (Pai Guat) with Black Beans

Dim sum is an integral part of Chinese cuisine  found all over China and in many parts of the West. Dim sum is usually served in the late morning through the early afternoon which  should be lingered over, in multiple courses which is a lively and varied meal. Pai Guat

2 Pounds pork sparerib tips¹, cut into bite size pieces, soak in cold water for several hours

1 Teaspoons  fermented  black beans )(Douchi), rinsed in water twice

1 Tablespoon Shao Hsing wine

1 Tablespoon Sesame oil

1 Tablespoon cornstarch or potato starch

1 Teaspoon MSG

Pinch of hot red chile flakes (Crushed red pepper)

1 Tablespoon soy sauce

2 Tablespoons oyster suace (optional)

1/2 Teaspoon ground white pepper

1 Tablespoons sugar

2 Tablespoon minced garlic

2 Teaspoons finely minced ginger (optional)

1 Teaspoon salt

Combine ingredients except black beans and red chile, mixing well in a stainless bowl. Cover with plastic wrap and marinate at least 2 hours.

Plate 3 tablespoon portion on a small bowl that will fit within your steamer. Top with a teaspoon of black beans and pinch of red chile. Cover and steam for 8~15 minutes until done. Garnish with chopped spring onions.

Notes:

1. Sparerib tips available Chinese butcher (the tips of spare ribs have a significant amount of cartilage) but are meltingly tender, and fine gnawing when steamed.
2. aka pai kut (kuat)
3. Crushed red pepper is most often produced from cayenne peppers
   

Jalapenos Chiles Toreados and Mexican Spring Onions

These are served as a garnish with Mexican dishes such as tacos or enchiladas.

2 Tablespoon peanut oil

6-8 Jalapeños, washed and dried

6-8 Mexican spring onions

1 Tablespoon of lime juice

Sea Salt

Heat the oil in a medium-size skillet over medium-high heat. Wait until the oil is hot and add the peppers and spring onions and let them fry, tossing frequently until they form light golden blisters on their skins. (Avoid burning less they become bitter.)

Pat fry on paper towels. Toss is serving bowl with lime juice and sea salt. Serve at room temperature.