Anaheim Time - Thanks MDVPC

[Grub]

Hi Michael,

Hey, the NuMex cap you sent me works! A very early crop of Anaheims already from the overwintered ones. These have now been roasted, skinned, and are ready to add to some chilli.

Muchas gracias amigo.

Best, Grubs.


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[tomatoaddict]

Nice photo of you Grub Nice shirt too..

[Grub]

Thanks. The shirt is a bit big and we tried to shrink it in the dryer. Worked pretty well. But it's not me at my best, I'm afraid, the pic was taken after a three-day boating soiree with more bootleg and less sleep than I'm used to.

[Spatzbear]

Great haul, Grub! Whatcha gonna do with them?

[Grub]

I have done the usual, Spatz. I roast them on the bbq, sweat in covered dish, peel and cut in slivers, leaving a few seeds for a nice medium heat. Then I tip any juice on them.

Next, I make 2kg of chilli con carne, adding the Anaheims with about 40 minutes to go, as in after about 1hr 20 mins simmering after the usual sweating of stuff, and browning and adding of spices and kidney beans.

Then I decant it all into about 12-20 containers and freeze dinners to eat at home or take on boat. Good extra flavour... got some recipes from Michael as well for baking bakes with them - always roasted, skinned and chopped first - using enchilidas and stuff. You can stuff them, of course, but time is short and I don't like frying.... can roast them stuffed but.

Real noice flavour enhancers.