Derby Trail Cook Book

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Good one Genuine Risk!
Now I have to go find my "naked cookbook" that's hiding somewhere.
Stay tuned...I might be posting one about "naked potatoes" if I can find it.
Must be hiding under the clothes that need to meet the washing machine sometime soon. I'll bare them if I find 'em.

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Two of my favorite words, "naked" and "chili".

Get hot!

Title: Naked Chiles Stuffed W/Black Beans W/Chipotle Cream
Yield: 6 Servings

Ingredients

: ***chiles***
1 6 fresh long green chiles
: (anaheim or new
: mexico type)
: ***black bean filling***

Instructions

1 lb black beans -- rinsed
1/2 onion -- chopped
2 cloves garlic -- minced
1 sprig epazote (optional but
: traditional)
1 chipotle chile en adobo --
: from can
1 and 1/2 teaspoons salt --
: added last 10
: minutes
: ***CHIPOTLE CREAM***
1 c sour cream
2 -3 tablespoons milk
1 ts mashed chipotle chile en
: adobo or dried -- powdered

~- chipotle

1. Blister and char the green chiles according to your favorite
method. Steam in plastic bag for fifteen minutes. Remove skins. Slit
chiles down the sides and remove seeds. Leave stems intact. You can
do this while the beans are cooking. Refrigerate the chiles until
they are needed.

2. Rinse beans in colander and pick over for stones. Place in
four-quart pot and cover with water. Bring to boil and simmer for
three min- utes. Allow beans to steep for at least two hours.

3. Add the onion, garlic, epazote, and chipotle chile to the bean pot.
Simmer for about one and a half hours. Because of the presoaking
method, these beans will cook faster. Taste for seasoning. Add salt.

4. While the beans are cooking, make the chipotle cream. Thin out the
sour cream with the milk and stir in the chipotle. I prefer to use
the dried chipotle (see Resources), pulverizing it in a mortar. The
dried chile is not as over- powering as the chipotle en adobo.

5. When ready to serve place about one-fourth cup black beans drained
of excess liquid, in each green chile. Arrange on a heat-proof
platter and place in a preheated 350 degree oven for ten minutes just
to warm. You may serve each chile in a pool of chipotle cream or pour
some of the cream over the top. Sprinkle the cream with a little
dusting of mild chile powder or sweet paprika for color. This is a
good treat for vegetarians but meat-eaters have been known to eat
many of these.

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This is a good chowder recipe. I like mine with French bread.
Substitute any white meat fish.

German Chowder Recipe
3 lb. haddock
1 beaten egg
1 quart cold water
1 quart potatoes cut in¾-inch cubes
2 slices carrot
Bit of bay leaf
2-inch cube fat salt pork
Sprig of parsley
1 sliced onion
1 cracker, pounded
5 tablespoons flour
Salt, pepper, cayenne
1 quart scalded milk
2 tablespoons melted butter
¼ cup butter
Few drops onion juice
8 common crackers
Instructions
Clean, skin, and bone fish.
Add to bones cold water and vegetables, and let simmer twenty minutes.
Strain stock from bones.
Chop fish meat; there should be one and one-half cups.
Add cracker, seasonings, melted butter and egg, then shape in small balls.
Try out pork, add onion, and cook five minutes.
Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft.
Thicken milk with butter and flour cooked together.
Combine mixtures, and season highly with salt, pepper, and cayenne.
Add crackers, split and soaked in cold milk.

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one of my favorite soups...

French Onion Soup
2 T. oil

3 T. butter

6 C. thinly sliced onions

1/2 t. sugar

2 1/2 qts. beef broth

1/2 C. dry white wine

sprig fresh thyme (optional)

salt and pepper to taste

8 slices slightly stale French bread

2 C. grated Gruyere cheese

Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.

To serve:

Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.

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Here's one that is a staple on Christmas Eve in many Italian homes.
It's very good.

Stuffed Calamari (Squid)
Ingredients
12 squid tubes, approximately 1-1/2-inch diameter (see note)
1 bell pepper, finely chopped
3 stalks celery, finely chopped
5 green onions, finely chopped
10 cloves fresh garlic, minced
1/2 pound shrimp meat, chopped
1/2 pound crabmeat, chopped (see note)
Juice of 1/2 lemon
2 tbsp olive oil
2 cans (16 ounces each) tomato sauce
1/3 cup cooking sherry
2 tsp thyme
1 tsp each oregano, basil, garlic salt, crushed bay leaves and black pepper
1 pound linguine, cooked and drained


Instructions
Preheat oven to 350 degrees F. Rinse squid and pat dry. Mix together bell pepper, celery, onions and garlic. Add 1/3 of mixture to shrimp and crabmeat with lemon juice. Stuff this mixture into the squid tubes and place them in a 9 x 15-inch baking dish. Heat oil in large skillet and saute remaining pepper, celery, onion and garlic mixture. Add remaining ingredients and simmer 10 to 15 minutes. Pour this sauce over the stuffed squid tubes and bake for 20 minutes. Serve over bed of linguine. (Be sure to have some garlic bread to soak up the sauce.)

Yield: 6 servings

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I was searching for more soups...Greek lamb shank soup, pea soup (old fashioned way) Italian "lamb tongues"...and what did I find? Not for those that haven't a sense of adventure, but one of my favorites...
Cappozelle


Testine di Agnello al Forno - Baked Lamb's Heads


Here's a good way to become an unforgettable cook...
2 lambs' heads
4 abundant teaspoons of breadcrumbs
lots of chopped parsley
4 pinches of origano
grated Romano cheese
olive oil
salt

Wash the heads thoroughly. Dry them. Remove the cartilage from the bottom. Leave the eyes and tongue and cut each head in half lengthwise. Put them into a greased baking dish with the inside of each half facing upwards. Sprinkle the surface and the cavities with breadcrumbs, parsley, origano, Romano Cheese, salt and pepper. Spread oil over everything. Bake in the oven at 350 F for one hour. Serve on warmed plates with new potatoes baked with the meat.

Seriously, this is GOOD!

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A favorite Kosher recipe...
Sweet and sour tongue (Susan Portman)

INGREDIENTS:
2.5 pound (1 kilogram) Pickled Tongue
1 onion, sliced
2 bay leaves
3 whole all spice
1 15-ounce can tomato sauce
1 15-ounce can water (measure by filling above tomato can)
juice of one lemon
3/4 cup brown sugar
1/2 cup dark raisins
PREPARATION:
1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours.
2. Cool. When the tongue is lukewarm, peel. Then slice the tongue - tip to back - into medium width strips.
3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins.

TIPS:

1. It is best to use pickled tongue because it is already spiced.
2. This same sauce can be used for meatballs.