July 29, 2004
Re "Making Out Like Bandits," July 27: These raccoons are certainly clever and powerful creatures. They kept on toppling over or opening our trash bins despite my best efforts to place barriers or even 20 pounds of bricks on top of the lids. In desperation, I decided to sprinkle some chili powder on the trash and hope this would work. After the first encounter, it took them six months to raid my trash again. Another sprinkling of chili powder has kept them away for at least two years.
January 27, 1999 |
According to the old wheeze, firewood warms you three times--when you cut it, when you stack it and when you burn it. Chili can give you a triple kick too. Good chili is wickedly satisfying to eat. It is joyful to cook. And, unless you are a complete hermit, it provides an enduring source of pre-dinner conversation. As in, "My chili is better than your chili." Or, "My chili is better than anyone's chili." Well, mine is. Now, I cannot claim that the components of my chili are entirely original.
September 18, 1986
This quick and easy jambalaya makes a special dinner when there's no time to cook. First, bacon and sausage are sauteed, then the pan drippings are blended with flour. The other ingredients--chopped tomato, sliced celery, pitted black olives and tomato paste--are added to make a richly textured sauce flavored with garlic, oregano, thyme and chili powder. After the sauce comes to a boil, shelled shrimp are added and cooked just until they turn pink, about four minutes.
June 4, 1987
"Long ago a friend gave me this recipe, which my children just loved," says Sheila Thompson. "They are grown now, but the recipe is still popular." CACAHUATES PICANTES 3 tablespoons olive oil 16 small dried hot chiles 2 cloves garlic, pressed 24 ounces dry-roasted peanuts 1 teaspoon salt or less, optional 1 teaspoon chili powder Heat olive oil in skillet. Add chiles and garlic. Saute 1 to 2 minutes, stirring constantly to avoid scorching. Stir in peanuts and transfer to foil-lined baking sheet.
June 16, 1988 |
Chili American-style is a spicy mixture that can show up almost anywhere--in a bowl or a burrito, over pasta, on top of rice or smothering a burger in a bun. The following recipes explore these approaches in an attempt to vary the fare of chili lovers. The first is a topping for pasta from "Pasta Presto" (Contemporary Books: $7.95). Author Norman Kolpas, who has compiled recipes for 100 quick sauces in this book, notes that chili con carne over pasta is a popular dish at American diners.
April 21, 1999 |
A fish filet quickly sauteed in a little oil or butter always makes for a nice quick entree. Take just a few more minutes and you can make a sauce that elevates the dish to something a little more special. In this case, a tomato-cilantro sauce over red snapper filets, accompanied by rice infused with lime, makes a light yet satisfying meal. Slices of fresh papaya or mango sprinkled with a little lime juice--and maybe a little chili powder--finish the meal quite nicely.