REC: Black Bean Chili

Damsel in dis Dress said:

On Aug 10, 4:58 pm, "Default User" <[email hidden]> wrote:

Quoted message said:

Carol, who still gets a kick out of your nick

All the result of procrastination.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Damsel in dis Dress said:

The pork idea sounds intriguing, too, but I'm saving that for when I
attempt green chili for the first time. Some day. I've been talking
about it for years. Maybe this will spur me on to action. I want to
try it SO BAD! And I'm assuming that it's SO GOOD! Have you tried
green chili?

Carol, who still gets a kick out of your nick

You want me to send you some green chiles sometime? The new crop of
Hatch chiles are coming in now. One can get them in all degrees of
heat, including mild.

I can get them already roasted. And sometimes frozen. I probably
would have to do an overnight delivery, with dry ice or something like
that. Not sure how to do it, but I know it can be done.

Christine, wishing Carol and Crash could come to the NM cook-in in 3
weeks.

Christine Dabney said:

On Fri, 10 Aug 2007 15:06:55 -0700, Damsel in dis Dress

Quoted message said:

The pork idea sounds intriguing, too, but I'm saving that for when I
attempt green chili for the first time. Some day. I've been talking
about it for years. Maybe this will spur me on to action. I want to
try it SO BAD! And I'm assuming that it's SO GOOD!

Quoted message said:

Carol

You want me to send you some green chiles sometime? The new crop of
Hatch chiles are coming in now. One can get them in all degrees of
heat, including mild.

I can get them already roasted. And sometimes frozen. I probably
would have to do an overnight delivery, with dry ice or something like
that. Not sure how to do it, but I know it can be done.

That's an obscene amount of expense for a whim on my part. I suppose
the canned ones are desperately inferior? I love those things. Nice
and MILD. ROFL!

Quoted message said:

Christine, wishing Carol and Crash could come to the NM cook-in in 3
weeks.

Dang, I wish we could make it, too. The struts are out on our car,
and every trip to the store or the doctor sounds like it's going to be
our last. I'm getting nervous just backing out to the end of the
driveway.

I know there'll be lots of pictures, and I assume you'll be in the
channel. I'll be sure to pop in. That's a bona fide threat!

Yer buddy,
Carol

Default User said:

Damsel in dis Dress said:

On Aug 10, 4:58 pm, "Default User" <[email hidden]> wrote:
Carol, who still gets a kick out of your nick

All the result of procrastination.

Hey! That's the exact same reason I haven't made green chili yet. We
must be soul mates.

Carol

Damsel in dis Dress said:

Christine Dabney said:

On Fri, 10 Aug 2007 15:06:55 -0700, Damsel in dis Dress

Quoted message said:

The pork idea sounds intriguing, too, but I'm saving that for when I
attempt green chili for the first time. Some day. I've been talking
about it for years. Maybe this will spur me on to action. I want to
try it SO BAD! And I'm assuming that it's SO GOOD!

Quoted message said:

Carol

You want me to send you some green chiles sometime? The new crop of
Hatch chiles are coming in now. One can get them in all degrees of
heat, including mild.

I can get them already roasted. And sometimes frozen. I probably
would have to do an overnight delivery, with dry ice or something like
that. Not sure how to do it, but I know it can be done.

That's an obscene amount of expense for a whim on my part. I suppose
the canned ones are desperately inferior? I love those things. Nice
and MILD. ROFL!

Quoted message said:

Christine, wishing Carol and Crash could come to the NM cook-in in 3
weeks.

Dang, I wish we could make it, too. The struts are out on our car,
and every trip to the store or the doctor sounds like it's going to be
our last. I'm getting nervous just backing out to the end of the
driveway.

I know there'll be lots of pictures, and I assume you'll be in the
channel. I'll be sure to pop in. That's a bona fide threat!

Yer buddy,
Carol

And I'll be there (in the channel), too! It's gonna be a fun party 😉

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Damsel in dis Dress said:

On Aug 10, 5:24 pm, Christine Dabney <[email hidden]> wrote:

Quoted message said:

Quoted message said:

You want me to send you some green chiles sometime?

Quoted message said:

That's an obscene amount of expense for a whim on my part. I suppose
the canned ones are desperately inferior? I love those things. Nice
and MILD. ROFL!

Yes, there is no comparison. Really!!! Anyone who has had the real
thing, will tell you...
Well...I still have some candied fruit here, that is needing to be
shipped out....😉

I *might* just ship something your way sometime...but probaby not til
after the cook-in. It is getting down to the wire now, and I am
furiously trying to get everything ready.

Quoted message said:

Quoted message said:

Christine, wishing Carol and Crash could come to the NM cook-in in 3
weeks.

Dang, I wish we could make it, too.
I know there'll be lots of pictures, and I assume you'll be in the
channel. I'll be sure to pop in. That's a bona fide threat!

Yes, there will be lots of pictures!!! And I have wireless in the
house so folks can bring their laptops and post while it is going
on... And yes, I will keep a chat window open, so folks can say
hello, and gossip, and tell who is being mean to whom, etc....LOL My
name might be there most of the time, or if someone signs on to chat,
it may change...but the chat channel will definitely open!!!!

Christine

Sky said:

Damsel in dis Dress said:

On Aug 10, 5:24 pm, Christine Dabney <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Christine, wishing Carol and Crash could come to the NM cook-in in 3
weeks.

Quoted message said:

I know there'll be lots of pictures, and I assume you'll be in the
channel. I'll be sure to pop in. That's a bona fide threat!

Quoted message said:

Carol

And I'll be there (in the channel), too! It's gonna be a fun party 😉

Sky

Wonderful! I miss a lot of you very much! See you then.

Carol

On Fri, 10 Aug 2007 17:36:14 -0500, Sky <[email hidden]>

Quoted message said:

Damsel in dis Dress wrote:

Quoted message said:

Quoted message said:

I know there'll be lots of pictures, and I assume you'll be in the
channel. I'll be sure to pop in. That's a bona fide threat!

Yer buddy,
Carol

And I'll be there (in the channel), too! It's gonna be a fun party 😉

Sky

Yes it will!!!

And an idea has sprung up to have a cookalong at the same time...
Those of you who can't attend, fix something you would brought or
cooked at the cook-in!!! And take pics!!!

Christine

Christine Dabney said:

On Fri, 10 Aug 2007 15:34:28 -0700, Damsel in dis Dress

Quoted message said:

On Aug 10, 5:24 pm, Christine Dabney <[email hidden]> wrote:

Quoted message said:

Quoted message said:

You want me to send you some green chiles sometime?

That's an obscene amount of expense for a whim on my part. I suppose
the canned ones are desperately inferior?

Yes, there is no comparison. Really!!! Anyone who has had the real
thing, will tell you...
Well...I still have some candied fruit here, that is needing to be
shipped out....😉

I'd forgotten all about that! And I still have that cookbook for
you. I'll try to get it in the mail the beginning of September.
REMIND ME!

Quoted message said:

I *might* just ship something your way sometime...but probaby not til
after the cook-in. It is getting down to the wire now, and I am
furiously trying to get everything ready.

Understood. I've only hosted one, and it was pure insanity getting
ready. Once it started, I just hid in a corner. Had a couple real
take charge kinda gals there, and I was more than willing to let them
do their thing. (Thanks, ladies)

Quoted message said:

Quoted message said:

Quoted message said:

Christine, wishing Carol and Crash could come to the NM cook-in in 3
weeks.

Quoted message said:

Dang, I wish we could make it, too.
I know there'll be lots of pictures, and I assume you'll be in the
channel. I'll be sure to pop in. That's a bona fide threat!

Yes, there will be lots of pictures!!! And I have wireless in the
house so folks can bring their laptops and post while it is going
on... And yes, I will keep a chat window open, so folks can say
hello, and gossip, and tell who is being mean to whom, etc....LOL My
name might be there most of the time, or if someone signs on to chat,
it may change...but the chat channel will definitely open!!!!

Wistful. I'm becoming wistful.

Carol

Damsel in dis Dress said:

Understood. I've only hosted one, and it was pure insanity getting
ready. Once it started, I just hid in a corner. Had a couple real
take charge kinda gals there, and I was more than willing to let them
do their thing. (Thanks, ladies)

I am trying to keep it pretty sane. But have been trying to clean,
cook and so forth...shopping from Craigslist, etc....
I haven't started to become panicky yet...that will probably happen
the last week, which I am taking off in order to finish up last minute
stuff.

Quoted message said:

Wistful. I'm becoming wistful.

Well...get set to chat that day!!! That Sunday before Labor Day will
be the main day. Although there will be other things going on that
weekend too....

Christine

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Okay, now you're obligated to post a recipe which includes champagne
as an ingredient. 😄 Carbonated Jell-O shots??

Carol

@@@@@ Now You're Cooking! Export Format

Chicken Breasts, Champagne (-A) LC5.5

6 half (06 oz) chicken breasts, bnls, sknls
6 tbs lemon juice
black pepper; to taste
1/4 cup butter; divided
1 tbs olive oil
1/4 cup shallots; diced
2 clove garlic; minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cup heavy cream
2 tbs chives; minced

Pound each chicken breast to an even thickness.

Sprinkle each with 1/2 T. of lemon juice and pepper to taste.

In large skillet, melt 2 T. butter, add oil and saute chicken over med-
high
heat, about 2 minutes per side, until nicely browned. Remove from pan,
cover and keep warm.

In same pan, melt remaining 2 T. butter. Saute shallots until
translucent.
Add garlic and cook 2 minutes more, scraping up browned bits from the
bottom of the pan.

Pour in chicken stock, champagne and remaining 3 T. lemon juice. Bring to
a
boil and cook to reduce to a thin glaze. Add cream and boil 6 minutes
until thickened. Return chicken to pan and heat through.

Sprinkle with minced chives and serve immediately.

Yield: 6 servings

** Exported from Now You're Cooking! v5.82 **

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

Chicken Breasts, Champagne (-A) LC5.5

I had a similar dish about 17 years ago...only the one I had also had
mushrooms as part of the dish. It was very good!!!

I saved this one...I have all the ingredients except champagne, so I
might indulge and get some and fix this!!!

Thanks, Alan!

hahabogus <[email hidden]> wrote in news:Xns9988BBF5D2607hahabogus@
69.28.186.120:

Quoted message said:

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Okay, now you're obligated to post a recipe which includes champagne
as an ingredient. 😄 Carbonated Jell-O shots??

Carol

@@@@@ Now You're Cooking! Export Format

Chicken Breasts, Champagne (-A) LC5.5

@@@@@ Now You're Cooking! Export Format

Orange Champagne Cocktail

none

1 4/5qt bottle champagne chilled
1 28 oz bottle ginger ale
2 cup orange juice, chilled
frozen strawberries

Combine champagne, ginger ale, and orange juice. Float strawberries
on top.

Yield: 1 servings

** Exported from Now You're Cooking! v5.82 **

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

This looks scrumptious! Wonder what we'd do with the rest of the
bottle of champagne. Do they sell it in mini bottles?

Thank you kindly, sir!
Carol

hahabogus said:

@@@@@ Now You're Cooking! Export Format

Chicken Breasts, Champagne (-A) LC5.5

6 half (06 oz) chicken breasts, bnls, sknls
6 tbs lemon juice
black pepper; to taste
1/4 cup butter; divided
1 tbs olive oil
1/4 cup shallots; diced
2 clove garlic; minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cup heavy cream
2 tbs chives; minced

Pound each chicken breast to an even thickness.

Sprinkle each with 1/2 T. of lemon juice and pepper to taste.

In large skillet, melt 2 T. butter, add oil and saute chicken over med-
high
heat, about 2 minutes per side, until nicely browned. Remove from pan,
cover and keep warm.

In same pan, melt remaining 2 T. butter. Saute shallots until
translucent.
Add garlic and cook 2 minutes more, scraping up browned bits from the
bottom of the pan.

Pour in chicken stock, champagne and remaining 3 T. lemon juice. Bring to
a
boil and cook to reduce to a thin glaze. Add cream and boil 6 minutes
until thickened. Return chicken to pan and heat through.

Sprinkle with minced chives and serve immediately.

Yield: 6 servings

** Exported from Now You're Cooking! v5.82 **

(Victor Sack) said:

Default User said:

My usual comment is that I find it strange to have both ground and
diced beef in the same chili.

It gives a range of textures. It may not be to one's preference, but
strange it ain't, at least not to me. I'm reminded of gazpacho, which
often consists of puréed or very finely chopped vegetables, as well as
the same vegetables diced.

Victor

BUBBA!!!! Thankee for the vindication. ROFL! (Have you tried my
chili, kiddo?)

Smoochers!
Carol

Victor Sack said:

Default User said:

My usual comment is that I find it strange to have both ground and
diced beef in the same chili.

It gives a range of textures. It may not be to one's preference, but
strange it ain't, at least not to me. I'm reminded of gazpacho, which
often consists of puréed or very finely chopped vegetables, as well as
the same vegetables diced.

We're talking about chili, not gazpacho. Large variations in texture is
not normally considered a plus.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User said:

Victor Sack said:

Default User <[email hidden]> wrote:

Quoted message said:

Quoted message said:

My usual comment is that I find it strange to have both ground and
diced beef in the same chili.

Quoted message said:

It gives a range of textures. It may not be to one's preference, but
strange it ain't, at least not to me. I'm reminded of gazpacho, which
often consists of puréed or very finely chopped vegetables, as well as
the same vegetables diced.

We're talking about chili, not gazpacho. Large variations in texture is
not normally considered a plus.

Brian

Aw, c'mon. Try it my way, just once. 😉

Carol

Double top-posting.......I think it sounds great as well. Yummy!

kili

Damsel in dis Dress said:

This looks scrumptious! Wonder what we'd do with the rest of the
bottle of champagne. Do they sell it in mini bottles?

Thank you kindly, sir!
Carol

hahabogus said:

@@@@@ Now You're Cooking! Export Format

Chicken Breasts, Champagne (-A) LC5.5

6 half (06 oz) chicken breasts, bnls, sknls
6 tbs lemon juice
black pepper; to taste
1/4 cup butter; divided
1 tbs olive oil
1/4 cup shallots; diced
2 clove garlic; minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cup heavy cream
2 tbs chives; minced

Pound each chicken breast to an even thickness.

Sprinkle each with 1/2 T. of lemon juice and pepper to taste.

In large skillet, melt 2 T. butter, add oil and saute chicken over
med- high
heat, about 2 minutes per side, until nicely browned. Remove from
pan, cover and keep warm.

In same pan, melt remaining 2 T. butter. Saute shallots until
translucent.
Add garlic and cook 2 minutes more, scraping up browned bits from the
bottom of the pan.

Pour in chicken stock, champagne and remaining 3 T. lemon juice.
Bring to a
boil and cook to reduce to a thin glaze. Add cream and boil 6 minutes
until thickened. Return chicken to pan and heat through.

Sprinkle with minced chives and serve immediately.

Yield: 6 servings

** Exported from Now You're Cooking! v5.82 **

Damsel in dis Dress said:

This looks scrumptious! Wonder what we'd do with the rest of the
bottle of champagne. Do they sell it in mini bottles?

the recipe I use calls for a full bottle of champagne. What you do is
add it in two parts and reduce it to a syrup each time. I just use
leftover champagne (whatever the amount) for that dish. It's a great
way to dispose of champage from a party the night before.

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

sf said:

Damsel in dis Dress said:

This looks scrumptious! Wonder what we'd do with the rest of the
bottle of champagne. Do they sell it in mini bottles?

the recipe I use calls for a full bottle of champagne. What you do is
add it in two parts and reduce it to a syrup each time. I just use
leftover champagne (whatever the amount) for that dish. It's a great
way to dispose of champage from a party the night before.

Hmm I don't understand the concept of leftover champagne <G>