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July 13th

RainyLondonFog

RainyLondonFog

Seasoned Member
Real Person
Female
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So not really a question but I thought it would be fun anyway. :)

Copycat Chipotle Corn Salsa
Screenshot_20180713-070934~3.png
INGREDIENTS:
  • 16 ounces white sweet corn, fresh or frozen and defrosted
  • 1 large poblano pepper + 1 teaspoon high heat oil
  • 1 small red onion (approx. 3/4 cup)
  • 1 jalapeno pepper
  • 1/2 cup fresh cilantro
  • juice of 2 limes + 1 lemon (approx. 1/2 cup)
  • large pinch sea salt
DIRECTIONS:
Start by lining a cookie sheet with tinfoil and then set the oven to broil. Using your hands, coat the poblano pepper with the oil and place on the cookie sheet. Broil the pepper in the oven for 5-7 minutes on each side, while keeping a close eye to make sure it doesn’t burn. Once both sides are brown, remove from the oven and set aside in a large bowl. Cover the bowl and allow the pepper to sit for 15 minutes.

Meanwhile prepare the salsa by finely chopping the red onion, jalapeno pepper (core and seeds removed), and fresh cilantro. Place into a large bowl and set aside.

Once the pepper has cooled, put on dish gloves and use your hands to peel the outer layer of skin off. Next cut off the top and slice the flesh away from the core. Finely chop the pepper and place it in the bowl with the corn.

Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined. Taste test and add more salt if needed.

Serve immediately or store in the refrigerator for up 4 days.
 
FollowingHim2 said:
What is a poblano pepper? Is it hot?
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Poblanos are the BEST chili peppers. Great flavor, medium heat.
We roast them over the fire, then put them in a covered bowl. By the time you're done roasting a bunch the steam in the covered container has made the first few easy to peel. They are great in most any Mexican dish....and thoroughly enjoyed here.
 
Here's something which is uniquely NZ, well and Australian too.
So this recipe is called ANZAC biscuits, and ANZAC stands for Australia New Zealand Army Corps (for practical reasons, the New Zealand and Australian militaries were effectively combined into a single army in WW1). When we fought overseas in WW1, families of the soldiers would send these biscuits as they had a long shelf life and they had a long journey to go! Now we have a holiday every year called ANZAC day, similar to your veterans day I think, which we remember those that we lost in the wars, those that returned, and those that are still fighting for us now. It's tradition on that day to eat these biscuits.

1/2 c flour
1/3 c sugar
2/3 c dessicated coconut
3/4 c rolled oats
50g butter
1 T golden syrup
1/2 t baking soda
2 T boiling water

Mix together flour, sugar, coconut, and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonsful of mixture onto greased trays. Bake at 180c for about 15 minutes or until golden.
 
Joleneakamama said:
Poblanos are the BEST chili peppers. Great flavor, medium heat.
We roast them over the fire, then put them in a covered bowl. By the time you're done roasting a bunch the steam in the covered container has made the first few easy to peel. They are great in most any Mexican dish....and thoroughly enjoyed here.
Click to expand...
Thanks! I don't think we can get them here. Medium heat would be out for me anyway lol, I can't stand anything a whisker above mild. I wouldn't know where to buy a jalapeno pepper either, though I do know what that is and that it can be gotten here as they have it at Subway. But, I can always replace them with something else. Which is what I do frequently lol, it's very rare that I follow a recipe from beginning to end, I'm always switching things around.
 
FollowingHim2 said:
Here's something which is uniquely NZ, well and Australian too.
So this recipe is called ANZAC biscuits, and ANZAC stands for Australia New Zealand Army Corps (for practical reasons, the New Zealand and Australian militaries were effectively combined into a single army in WW1). When we fought overseas in WW1, families of the soldiers would send these biscuits as they had a long shelf life and they had a long journey to go! Now we have a holiday every year called ANZAC day, similar to your veterans day I think, which we remember those that we lost in the wars, those that returned, and those that are still fighting for us now. It's tradition on that day to eat these biscuits.

1/2 c flour
1/3 c sugar
2/3 c dessicated coconut
3/4 c rolled oats
50g butter
1 T golden syrup
1/2 t baking soda
2 T boiling water

Mix together flour, sugar, coconut, and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonsful of mixture onto greased trays. Bake at 180c for about 15 minutes or until golden.
Click to expand...

So I know in Australia, "biscuits" are actually what are cookies in the USA. Our biscuits are a type of bread served with butter or covered in a meat gravy. I'm assuming these are really cookies--a sweet dessert--correct?

BTW--what is "dessicated coconut"?--shredded?
 
Joleneakamama said:
Poblanos are the BEST chili peppers. Great flavor, medium heat.
We roast them over the fire, then put them in a covered bowl. By the time you're done roasting a bunch the steam in the covered container has made the first few easy to peel. They are great in most any Mexican dish....and thoroughly enjoyed here.
Click to expand...

Yes, what she said!

FollowingHim2 said:
Here's something which is uniquely NZ, well and Australian too.
So this recipe is called ANZAC biscuits, and ANZAC stands for Australia New Zealand Army Corps (for practical reasons, the New Zealand and Australian militaries were effectively combined into a single army in WW1). When we fought overseas in WW1, families of the soldiers would send these biscuits as they had a long shelf life and they had a long journey to go! Now we have a holiday every year called ANZAC day, similar to your veterans day I think, which we remember those that we lost in the wars, those that returned, and those that are still fighting for us now. It's tradition on that day to eat these biscuits.

1/2 c flour
1/3 c sugar
2/3 c dessicated coconut
3/4 c rolled oats
50g butter
1 T golden syrup
1/2 t baking soda
2 T boiling water

Mix together flour, sugar, coconut, and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonsful of mixture onto greased trays. Bake at 180c for about 15 minutes or until golden.
Click to expand...

Thank you for telling us about this! It was very interesting to read! Oh my gosh golden syrup is good (or at least if it's the same kind those in the England use)! I bought some to make homemade HobbNobb cookies and used the rest of it on pancakes!
 
RainyLondonFog said:
View attachment 441

So not really a question but I thought it would be fun anyway. :)

Copycat Chipotle Corn Salsa
View attachment 442
INGREDIENTS:
  • 16 ounces white sweet corn, fresh or frozen and defrosted
  • 1 large poblano pepper + 1 teaspoon high heat oil
  • 1 small red onion (approx. 3/4 cup)
  • 1 jalapeno pepper
  • 1/2 cup fresh cilantro
  • juice of 2 limes + 1 lemon (approx. 1/2 cup)
  • large pinch sea salt
DIRECTIONS:
Start by lining a cookie sheet with tinfoil and then set the oven to broil. Using your hands, coat the poblano pepper with the oil and place on the cookie sheet. Broil the pepper in the oven for 5-7 minutes on each side, while keeping a close eye to make sure it doesn’t burn. Once both sides are brown, remove from the oven and set aside in a large bowl. Cover the bowl and allow the pepper to sit for 15 minutes.

Meanwhile prepare the salsa by finely chopping the red onion, jalapeno pepper (core and seeds removed), and fresh cilantro. Place into a large bowl and set aside.

Once the pepper has cooled, put on dish gloves and use your hands to peel the outer layer of skin off. Next cut off the top and slice the flesh away from the core. Finely chop the pepper and place it in the bowl with the corn.

Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined. Taste test and add more salt if needed.

Serve immediately or store in the refrigerator for up 4 days.
Click to expand...
Oh man this looks so good! I am craving veggies
 
Joleneakamama said:
Poblanos are the BEST chili peppers. Great flavor, medium heat.
We roast them over the fire, then put them in a covered bowl. By the time you're done roasting a bunch the steam in the covered container has made the first few easy to peel. They are great in most any Mexican dish....and thoroughly enjoyed here.
Click to expand...
Have you ever had Hatch Chili? Hatch is famous for producing the "best" green chilies. I grew up on them so I am partial but pablano are good as well. There is something special about the smell of fire roasted chilies! Ahhh the smells of my childhood
 
Patricia C said:
Have you ever had Hatch Chili? Hatch is famous for producing the "best" green chilies. I grew up on them so I am partial but pablano are good as well. There is something special about the smell of fire roasted chilies! Ahhh the smells of my childhood
Click to expand...

I'll have to see if I can find a Hatch chili, I've never heard of them!
 
Do you have Chueys Restaurant? It is a chain. Some grocery stores will have it frozen or canned. Fresh roasted is the best!
 
Patricia C said:
Do you have Chueys Restaurant? It is a chain. Some grocery stores will have it frozen or canned. Fresh roasted is the best!
Click to expand...

Noo.. I don't think so. I don't think I've heard of that restaurant. But we have one small grocery store here that may have them or when I go grocery shopping in the nearby big city I may be able to find one there. :)
 
Patricia C said:
Have you ever had Hatch Chili? Hatch is famous for producing the "best" green chilies. I grew up on them so I am partial but pablano are good as well. There is something special about the smell of fire roasted chilies! Ahhh the smells of my childhood
Click to expand...
We buy 505 Hatch green chili in jars from Costco. I really want to be able to grow poblanos in quantity, and eventually learn to can them. So far we have just packaged them tightly after roasting and peeling and froze them.
 
Joleneakamama said:
We buy 505 Hatch green chili in jars from Costco. I really want to be able to grow poblanos in quantity, and eventually learn to can them. So far we have just packaged them tightly after roasting and peeling and froze them.
Click to expand...
Oh that would be so yummy! Can't wait to hear how it goes.
 
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