How vital are green chiles to cooking? (ingredient, cayenne, nutmeg)
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Just made some corn bread in a recipe that called for them and didn't have any, so instead I used the next best thing I had, tomatoes with chipotle, and approximated, see how that turns out. Sure, the net says what else you can use but when the recipe calls for a 4 oz can and the substitute says so much dried cayenne for a chili pepper......that's really not very helpful.
Hurdle solved for tonight and I suppose on the next shopping trip, I ought to pick up a can or two.......but how often might they turn up in a recipe and how many cans should I keep on hand, especially when going out to the grocery store is rather a major expedition?
EDIT: The corn bread turned out BEAUTIFULLY! in taste, in holding together.
Last edited by TamaraSavannah; 01-09-2023 at 08:12 PM..
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"How vital" is so dependent on your personal taste and your shopping schedule. You can usually find work arounds for many things. i.e. I like the canned green chiles in cornbread but can always substitute pickled Jalapenos. I also like the green chiles in meatloaf as they add both flavor and moisture. They may be vital or not, only you can tell what works for you.
Depends what you’re cooking. If it is green chili sauce or stew, the green chiles are the sine qua non. Omitting or substituting for them would be like omitting or substituting for the cornmeal in cornbread.
Well, if you lived in New Mexico, it's a state law or maybe 11th Commandment that you must use them in everything. Not sure about Texas since it' so big. Maybe different laws for Galveston vs El Paso vs Ft Worth.
Well, if you lived in New Mexico, it's a state law or maybe 11th Commandment that you must use them in everything. Not sure about Texas since it' so big. Maybe different laws for Galveston vs El Paso vs Ft Worth.
Well, on that note, it makes me think in terms of "You Only Live Twice" James Bond: I'd like you to examine these as soon as possible. They're from Osato's safe. Tiger Tanaka: This is an order for naval stores. 500 kilos of butter.......
So how much should one have around?
Quote:
Originally Posted by pikabike
Depends what you’re cooking. If it is green chili sauce or stew, the green chiles are the sine qua non. Omitting or substituting for them would be like omitting or substituting for the cornmeal in cornbread.
Difficult to say. As noted, this recipe turned out beautifully but then again, I had never made it before and it is possible that with the proper ingredient, if might have been absolutely heavenly.
How essential something is varies and doing without the cornmeal may be quite the disaster, especially since it is rather half the recipe (combine all other ingredient in one bowl then mix in the corn meal)....but then again, in matters of bread, what great experiments can be done is the base is instead flour, corn flour, rye, etc?
On a side example to this, I've made avocado bread a few times. The first time, I didn't have any all spice and used nutmeg instead........and I have been making dessert avocado bread ever since.
Well just by one or two cans to have on hand, & see how it goes. I have a can in my pantry but it has been there for ages, I need to use it soon.
Isn't that what the ancient grandmothers taught, that when veggies are going bad (or eggs getting old with the price of them now), it is time to make a casserole? I rather think the cornbread I made last night is a kind of casserole.
8 oz.green chilli peppers, drained & seeded (use your canned chili)
6 oz. Jack cheese
1/3 cup milk
1/2 cup flour
1/2 tsp. Baking power
1/2 tsp. Salt
1/2 cup shredded cheddar cheese
Cut jack cheese into strips that will fit inside the chili peppers. Slip a piece of cheese inside each pepper. Place stuffed peppers in a greased baking dish. Stir together eggs and milk, then beat in flour, baking powder and salt until smooth. Pour mixture over peppers. Top with shredded cheddar cheese. Bake at 350* about 30 minutes or until golden.
Serve with salsa. Serves 6.
Suggestion: Couldn't you lay the chili peppers in a greased 8 x. 8 pan, shred some jack cheese on top, then proceed with the entire flour mixture, ending with enough cheddar cheese to cover ?
Isn't that what the ancient grandmothers taught, that when veggies are going bad (or eggs getting old with the price of them now), it is time to make a casserole? I rather think the cornbread I made last night is a kind of casserole.
Green Chile's are an essential food group in our house. Every year during hatch green chile season, I buy 10-12 pounds of roasted chile's, peel and freeze them. A couple of times a year, I buy fresh poblano, roast them myself, peel and freeze.
I keep a can of green chile in the pantry. I honestly don't know why. I probably should examine it for an expiration date!
Old veggies and eggs = quiche.
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