Re: Heartwarming Behind the Scenes Reactions

That sounds fucking awesome! Thank you!

Bruce and I have been trying to perfect the fantastic sauteed asaparagus
with rosemary you served us. We can't get the delightful, dark texture and
flavor your gave us. But we have added finely chopped pecans to the saute',
and we love of the result. We had a bountiful pecan crop last year, several
pounds of the meat of which are safely preserved in airtight, temperature
controlled. Do you have any use for some pecan meat? We'd be glad to send
you some. I know how expensive it is in some parts of the country, while we
can barely get two bits a pound for the whole nuts, here.

This year's pecan crop may not be as good. Tropical Storm Fay is sweeping a
bit of wind across us today. And we're grateful -- the winds of a nice mild
TS or Cat 1 hurricane serve to trim the pecan trees a bit, making it that
much less likely they will fall if a more serious blow arrives later in
hurricane season. But it does tend to decimate the pecan crop.

ep ooooooooof

"Jef." <jefATquitbuddiesDOTorg> wrote in message
news:b8Kdnf2GIt-jCy3VnZ2dnUVZ_u6dnZ2d@xxxxxxxxxxxxxx
REAL GOOD CHILI

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1 cup strong, black coffee
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano,
paprika, coriander, cumin, and chili powder. Cook until they begin to
smell, about 2 minutes. Put the spices into a spice mill or food processor
and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons
olive oil and the onions. Cook until the onions are soft and beginning to
caramelize, about 10 minutes. Pat the beef dry and season it with salt and
pepper. Add it to the pot and cook, stirring frequently, until it has
browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted
spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and
sugar. Season with salt and stir well. Add some hot water until the meat
is just covered with liquid. Return to the boil, reduce to a simmer,
cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork.
Return it to the pot, stir in the masa harina, coffee, and chocolate, and
cook for another 10 minutes, uncovered, to thicken. Taste and adjust
seasoning. Serve with the queso fresco, cilantro, and lime for garnish.



(Just wanted to contribute something of actual significance to the
thread.)




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