chillies?

[beerorkid]

No not the crappy chain, the peppers.

We are trying to recreate a meal Crane River had as a special every now and then. It is chicken and chillies. It was some sort of chicken in a creamy cheesy sauce that had chillies in it. They were green chillies, I figure they were canned.

So the question (man I ask lots of questions of you fine folk)

What would be a mild chillie that would only add flavor and not too much heat? Thinking canned would make them a bit mushier and not as strong, but any suggestions are very welcome.

[C_R_J]

most chilies are ok if you dont cut them open. the hot stuffs inside. the big green ones, (Pablano?) arent very hot. hmmm. not sure.

hows about i just bring you over some ribs? they are super hot right now...

[hate9wicket]

I'd go with a Pablano or Aneheim pepper, roast on a grill a few minutes, place in a paper bag, and the skin should pull right off like a fruit roll up off the wrapper. Otherwise, if you go with a jalepeno, I'd just remove the seeds, where all the heat resides.

oh, yeah, here's a cool link for ya
http://allrecipes.com/HowTo/Choosing-Ch ... etail.aspx

[prodigalfriday]

pablano and serrano aren't hot for people that like hot, so that might work, always have them at super saver
if you want to add the color that makes it look hotter than it tastes, i would buy the orange bell peppers on sale at sunmart this week (today to tuesday) for a dollar apiece, and dice them up in there

[lfirebrand]

Those dudes know their peppers!

[beerorkid]

that is what I thought. Them pablano and serrano for sure. Heck roasting my own should be fun actually. I smell blog posts

We are not afraid of heat, but in this recipe heat is not the objective, the flavor is.

Thanks you folk.

[C_R_J]

I'd go with a Pablano or Aneheim pepper, roast on a grill a few minutes, place in a paper bag, and the skin should pull right off like a fruit roll up off the wrapper. Otherwise, if you go with a jalepeno, I'd just remove the seeds, where all the heat resides.

oh, yeah, here's a cool link for ya
http://allrecipes.com/HowTo/Choosing-Ch ... etail.aspx

the seeds and the inside skin is the hot part. if you just pull out the seeds itll be pretty damn hot still.

[hate9wicket]

Just an idea: If you are pre-cooking the chicken (whole breast?) before adding to a sauce. I would like to recommend adding bacon! I do this with a pork loin green chili recipe I make every once a blue moon... fry up some bacon to crumble up for later use in the sauce, but add 2 jalepenos cut length wise,seeds and inside skin optional, and a crushed clove of garlic, discard when bacon is done, save the fat to cook to chicken in, which has retained the chile pepper/garlic flavor. Hmmh?

[beerorkid]

mmmmm bacon

we are gonna try to recreate what we loved, and make it better after that. Bacon will be involved later on I am sure.

[Heidikore]

Those canned green chillies at the store are some of my favorite- they have very little heat - I don't know what kind they are and in fact they could be little wax globs but I do like them -

[Django]

I miss the chix w/chiles from Crane River too! Anaheim is one I like to use in Mexican-type dishes, and I think that is what is used to make the canned stuff. Alls I know is that the smaller the chile, the hotter it is.

[sharkbird]

Hi Steve, I am nostalgiac for some of those christo's recipes too. Do you have any contact info for mr. Bob Edgar? I bet he could set you straight. The chilies in that chicken with chilies dish were really mild and I recall them having the texture of canned chilies.

P.S. I have the tomato soup recipe, but would love to get the gumbo recipe.

[beerorkid]

Hi Steve, I am nostalgiac for some of those christo's recipes too. Do you have any contact info for mr. Bob Edgar? I bet he could set you straight. The chilies in that chicken with chilies dish were really mild and I recall them having the texture of canned chilies.

P.S. I have the tomato soup recipe, but would love to get the gumbo recipe.

Oh Shark bird iffin you got the tomater soup recipe it would be very much appreciated.
lots of old crane folk would love to hear from ya.
about to sent you 50 emails of discussions going on from former lincolnites

EDIT: looks like James had the tomato dill recipe

Tomato Dill Soup

1. V-8 (big can)
2. tomato juice
3. whole peeled tomatos sliced (in can
4. cream (heavy whipping)
5. dill weed
6. salt
7. white pepper
8. water
9. garlic (minched)
10. orange juice (if making a lot 1 and a half cups)

This is what I wrote down from Crane River. It is for a huge amount of soup. Can someone size this down.

[beerorkid]

Fricking nailed it. I got ahold of the guy who prob made it and he said "canned, diced green chillies"

if interested read about it here
http://www.beerorkid.com/2008/02/28/chi ... t-awesome/