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Recipes
Using Dried Chiles, Part 3 - Ancho Chile Peppers
 Basic Preparations: Ancho Chile Puree Slit open chiles with scissors. Remove stems, seeds and interior ribs. Cover with boiling water. Soak for about an hour, or until rehydrated. Place in a blender or food processor with a little of the soaking liquid and puree until fairly smooth. Strain through a fine-mesh strainer, pressing down with a spoon. Discard and residue. Reserve pur ...
Using Dried Chiles, Part 2
 Cutting your Chiles into Strips (Rajas): Some chiles have thin skins and thick flesh; they are usually the wrinkly looking chiles like ancho, mulato, pasilla and choricero. These chiles are good soaked as previously mentioned, cut into strips or diced. Add the rehydrated chiles to soups, sauces, stews, dressings, salads, salsas, batters and breads. Stuffing your ChilesSome chiles are good ...
Pork Chile Colorado
 Using gloves and a pair of kitchen scissors, cut apart the dried chiles and remove the stems, seeds and veins. Cut the cleaned chiles into 2 inch sections and put them in a heat-proof bowl or large measuring cup. Pour boiling water over them, sufficient to completely cover them. Set aside and let stand for 45 minutes or until the chiles are very soft and pliable, stirring from time ...
Using Dried Chiles
 Dried chiles need only to be rehydrated to be ready for use. Toasting is optional, but it does intensify the chile flavors. Following are some basic procedures.WARNING: If your skin is sensitive, wear gloves when handling chiles. Do not touch sensitive areas after handling chiles. Wash utensils and hands carefully after preparation. Rehydrating Dried Chiles Wipe or rinse the chile ...
Ancho Chile Sauce
Soak the chili peppers in hot water to cover for about 30 minutes or until soft. When soft, drain and puree in a blender or food processor and set aside. Heat the oil in a large skillet. Add the onion and cook over high heat until soft and golden.Add the jalapeno peppers and cook for 1-2 minutes.Add the wine and the pureed chiles, and boil for about 5 minutes or until the wine is almost evap ...
Smokin' Chipotle Salsa
Place the chiles and sun dried tomatoes into 2 separate heat proof bowls. Pour boiling water over them, enough to completely cover. Allow to steep for at least 30 minutes. Drain the chiles and rinse with cool water. Drain again. Put on rubber or latex gloves, and remove the stems from the chiles using a sharp paring knife. Slit each chile open and gently remove the seeds and membranes. ...
Ancho Tortilla Soup
Preheat the oven to 400 degrees F. and coat a large baking sheet with a nonstick cooking spray.  Spread the tortilla strips on the baking sheet and bake them for eight to ten minutes. Theyre done when they turn crisp and golden. Set the chips aside. Heat the oil in a large saucepan and add the onion. Cook for two to three minutes, or until the onion begins to soften.  Add the chil ...
Morel-Stuffed Burgers on Grilled Garlic Toast with Chipotle-Lime Mayonnaise
 Clean the morels as needed. Melt 1 tablespoon of unsalted butter in a small skillet over medium-high heat. Add the morels and cook for 5 minutes, or until any released liquid has evaporated. Allow the morels to cool and chop coarsely. Divide the ground beef into four equal portions and form into oval-shaped patties about 1/2 inch or less thick. Spread half of the the morels on two of the ...
Olive Oil Dipping Sauce
Combine all ingredients and let it sit, unrefrigerated, overnight. Use your imagination. Feel free to experiment with other herbs, spices and seasonings, like sage, rosemary, sea salt, crushed chile pepper, balsamic vinegar, lemon zest, olive or sun-dried tomato tapenade.
Country-style Pork Ribs with Chipotle-Cherry Barbecue Sauce
 Pat the ribs dry and place them into a large resealable plastic bag. In a medium non-reactive bowl, stir together vinegar, water, oil, sugar, sea salt, red pepper flakes and cayenne pepper until the salt is dissolved. Pour the marinade over the ribs; press out as much air as possible and seal the bag tightly. Marinate for 4 to 6 hours in the refrigerator, or if you’re in a hurry, ...
Sweet and Smoky Deviled Ham
 Put the dried chipotle chile in a small bowl and cover with boiling water. Allow to stand for about 20 minutes, or until plumped up and soft. Drain and using rubber gloves, carefully cut the chile open and remove the stem and seeds. Chop coarsely and set aside.  Do not allow any part of the chile to touch your skin - especially nose, mouth or eyes!  Heat the oil in small pan ove ...
Heirloom Tomato Salad with Hibiscus Vinegar
 Slice the tomatoes thickly and arrange on plates. Slice the goat cheese into 8 equal rounds and place 4 on each plate. Coil 1 anchovy fillet atop each goat cheese round. Cross 2 anchovy fillets in the middle of the plate. Scatter the basil leaves and shallot rings evenly over the tomatoes. Generously top with freshly ground black pepper and sea salt. Drizzle the vinegar over all, t ...
Marinated Mesquite-Grilled Scallops
Soak the bamboo skewers in water. Drain the scallops well, rinse, and set aside. Use a mortar and pestle to pound the cilantro, garlic, and shallots to a paste. Add the white pepper, coriander, and curry. Stir and pound to blend the dry and wet ingredients. You can use a small food processor to achieve the same result. Add the oil, fish sauce, and sugar to achieve the desired saltiness ...
Wild Mushroom Barley Soup with Beef Short Ribs
Simmer the dried porcini mushrooms in water for approximately 15 minutes. Allow them to sit for about 30 minutes, then drain through a coffee filter, squeezing the juice from the mushrooms. Be certain to reserve the liquid. Use a heavy Dutch oven to heat the canola oil.  In batches, brown the short ribs, removing them to a side platter for later use. Next, add the onions. When th ...
Using Dried Chiles, Part 4, Toasting & Pureeing
 Toasting Chiles in an Oven Pre-heat the oven to 350 degree. Wipe chiles, remove stem and shake out seeds. Place the chiles in a single layer on a cookie sheet or similar and put into the oven for 3-4 minutes, turning once to ensure they do not burn. Toasting chiles on the Stovetop Wipe chiles, remove stem and shake out seeds. Heat a dry skillet on the stove over medium high heat. When ho ...
Thai Mushroom & Coconut Soup
 Place the dried mushrooms in a bowl and add sufficient very hot water to cover them completely. Soak for 20 – 30 minutes or until soft and pliable. Drain, reserving the flavorful soaking liquid. Rinse the mushrooms under cool running water to remove any traces of grit. Drain again, squeezing gently, then pat dry. Trim the stems from the shiitake mushrooms with a pair of scissors. Thin ...
Spicy Korean Gochujang Chicken Stew
 If the potatoes are large, cut into them into bite-size chunks and place in a bowl of cold water. If they’re small, just skip this step. Cut up the chicken, including skin and bones, into pieces. Pour the rice wine over the chicken and salt & pepper generously. Stir to coat thoroughly and set aside for 10 minutes. Heat 2 Tbsp of the grapeseed oil in a large non-stick sk ...
Orecchiette with Beet Greens
 Reconstitute the dried mushrooms by pouring over enough hot water to cover. Allow to stand for 15 – 20 minutes or until soft and pliable. Drain, reserving the soaking liquid. Rinse the dried mushrooms under cool running water for a moment, then drain again and chop coarsely. Slice the onion into 1/4-inch thick rings. Heat 1 tablespoon of the olive oil in a large saute pan over med ...
Pozole Rojo (Mexican Pork and Hominy Soup with Chiles)
  Season the cubes of pork shoulder and belly generously with salt and pepper. Heat the chicken stock in a large pot over medium heat. Add the pork and bring to a gentle boil briefly, then reduce the heat to low and simmer for 15 minutes. Skim fat & scum from the surface of the broth as it accumulates. Add the onion, garlic and bayleaf and continue to cook until the meat is very te ...


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