TOMATILLO-JALAPENO CHUTNEY
This zippy accompaniment is good with grilled meats, poultry or seafood. From a September 1986 issue of Bon Appetit in the "Cooking Class" section.
Provided by Leslie in Texas
Categories Peppers
Time 1h
Yield 2 cups
Number Of Ingredients 13
Steps:
- Bring all ingredients to boil in large saucepan, stirring frequently.
- Reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes.
- Cool completely, then cover and refrigerate until ready to serve.
- (Chutney can be prepared 5 days ahead.).
Nutrition Facts : Calories 295.3, Fat 3.5, SaturatedFat 0.5, Sodium 1201, Carbohydrate 67.2, Fiber 10.5, Sugar 46.6, Protein 7.5
BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the chicken: Preheat the grill.
- Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
- Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
- Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
- Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
- While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
- Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
- Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).
- Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
- Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
- For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
- Remove the chicken from the pan and stir in the cilantro.
- Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
- Beverage Pairing Suggestion: Light Lager
STEPHEN PYLES'S TOMATILLO-JALAPENO CHUTNEY
Provided by Florence Fabricant
Categories condiments
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine all the ingredients in a heavy saucepan and bring to a boil, stirring frequently. Reduce heat slightly and continue to boil gently for 30 to 35 minutes, until mixture has thickened.
- Transfer to sterilized canning jars and seal according to manufacturer's directions or refrigerate.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 598 milligrams, Sugar 22 grams
GREEN CHILE AND TOMATILLO CHUTNEY
The sweet/hot flavor of this Chutney compliments fish, chicken, and vegies. The idea came from the Santa Fe Cooking School. It makes a wonderful light dressing for salads as well.
Provided by Bev in NY
Categories Onions
Time 1h20m
Yield 3 pints
Number Of Ingredients 8
Steps:
- Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
- Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
- Place over high heat and bring to boil.
- Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
- Cool and serve.
- If desired it may be preserved in pint jars.
- To preserve, place sealed, pint jars in a large pot.
- Cover with water approximately 1 inch above jars.
- Bring water to a boil.
- Maintain boiling water for 20 minutes.
- Remover jars from water and cool, making sure lids form a vacuum.
Nutrition Facts : Calories 338.8, Fat 1.5, SaturatedFat 0.2, Sodium 1570.8, Carbohydrate 80.3, Fiber 3.4, Sugar 73.8, Protein 1.8
TOMATO TOMATILLO CHUTNEY - 'TOM TOM'
Sweet and tangy!
Provided by Effie
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h45m
Yield 25
Number Of Ingredients 12
Steps:
- Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 61.2 mg, Sugar 28.4 g
STEPHEN PYLES'S BLACK BOTTOM PECAN PIE
This deliciously rich southern favorite has just gotten better with the addition of chocolate.
Provided by Allrecipes Member
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Crust Directions: combine flour, salt, and shortening with a pastry blender until crumbly. Sprinkle water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
- Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate; trim off excess pastry. Fold edges under, and crimp. Place in refrigerator.
- Filling Directions: preheat oven to 475 degrees F.
- Combine SPLENDA® Granulated Sweetener, chocolate, and whipping cream in a small heavy saucepan; cook over low heat, stirring constantly until blended. Pour chocolate mixture in bottom of chilled piecrust; spread evenly. Place piecrust in freezer for 5 minutes to set chocolate.
- Combine SPLENDA® Brown Sugar Blend, corn syrup, and vanilla in a large mixing bowl. Beat on medium speed with an electric mixer until blended. Add eggs, one at a time, beating until blended after each addition. Gradually add butter, beating at low speed until blended.
- Remove piecrust from freezer. Arrange pecan halves over chocolate layer; pour filling over pecans. Bake for 5 minute, reduce heat to 300 degrees and continue baking for 1 1/2 hours, or until the center is set. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 580.9 calories, Carbohydrate 63.2 g, Cholesterol 89.2 mg, Fat 33.4 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 9.6 g, Sodium 121.6 mg, Sugar 26 g
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