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| CHILES
FOR HEALTH AND LIVING |
FOOD
& COOKING ARTICLE |
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Phrase:
Endorphin rush
Definition:
Feelings of exhilaration brought on by pain, danger,
or other forms of stress
 Chile,
chili, and chilli . . . which is correct?
The
word “chile” is derived from the Aztec language
and refers to Capsicum peppers in Central America
including Mexico, and in several parts of the southwestern
United States.
The
word “chili” is thought to be the anglicised
form of “chile” and is now commonly use
to describe pungent types of Capsicum peppers in the
United States.
Similarly,
the words “chilli” or “chillies”
are used in Middle Eastern and Asian countries.
Developing
a chile habit is one of the kindest things you can do
for yourself! What happens when one eats chiles is that
the capsaicin within the chile fires one's endorphins
in direct proportion to the heat, or Scoville units,
within the chiles. Endorphins are what produce a sense
of well-being or runner's high - a rather euphoric feeling.
Chiles
are the primary food that one can eat to produce this
rush! Chocolate excites the endorphins but not to nearly
as great an extent. The other methods one can get an
endorphin rush from are basically through physical activity
such as sports, running, exercise, yoga and sex.
The
benefit you receive from eating chiles coupled with
a balanced diet and a moderate amount of exercise is
that weight loss or at the least weight maintenance
is assured. You will not be as hungry when you eat spicy
food and will also eat less. I find all this truly fascinating.
Chiles
also act to reduce stress, reduce facial wrinkles, increase
heart health, assist with digestion and circulation
and have been known to cure endless amounts of physical
ailments. It is so much fun to study chiles. I highly
suggest that you begin the chile-a-day habit and then
come cook with us during our weekend or weeklong or
online cooking schools.
To
select chiles for cooking, if you are searching for
milder chiles, always select ones that have broad shoulders
and blunt tips - conversely, select chiles with pointed
tips and narrow shoulders for hotter dishes. This is
important because you can have up to thirty-five different
piquancies on one plant at a time.
If
you are sensitive to the "bite" of chiles
- the stinging sensation that comes from touching them
- always try to not touch the inside of the chiles when
you are working with them, handling by the stem and
touching the outside skin. If that seems impossible,
wear rubber gloves or generously grease your fingers
with any kind of shortening, even the spray on helps.
Now
with the height of summer, it is the perfect time to
enjoy green chiles. One of our most requested favorites
is our Green Chile Chichen Enchilada recipe. These are
wonderful made flat and made with freshly roasted green
chiles . . . widely available now.
NEW MEXICO GREEN CHILE SAUCE
This
basic, yet versatile sauce without the chicken can be
used to create enchiladas, or pour over chimichangas
or burritos. Seafood, beef or beans can be substituted
for the chicken.
Ingredients
1
Tablespoon butter or lard
2/3 cup chopped onion
2 Tablespoons flour
1 - 1/2 cups chicken broth
1 cup (or more) chopped green chiles
1 large clove garlic, finely minced
3/4 teaspoon salt
Dash of ground comino (cumin)
Method
- Melt
the butter in a saucepan over medium heat.
-
Sauté the onion until soft.
- Then
add chiles, garlic, salt and comino.
- Simmer
for 20 minutes; then use for making enchiladas.
Makes
2 cups
GREEN CHILE CHICKEN OPEN FACED OR ROLLED ENCHILADAS
In
New Mexico, the favorite is flat enchiladas, as they
have more sauce and less calories, due to not frying
the tortillas, which is needed for rolled enchiladas.
Ingredients
8
to 12 white, yellow or blue corn tortillas
1 recipe Green Chile Sauce (above)
3/4 cup 50/50 mixture of grated Cheddar and Monterey
Jack cheese, or to taste
1 medium-size onion, chopped
1/4 cup sour cream
Garnish:
Caribe,
coarsely chopped Romaine and Red Leaf lettuce, tomato
wedges
Method
For
Flat Enchiladas:
- Place
a spoonful of green chile sauce on the plate, then
top with the tortillas followed by cheese, onion and
more sauce.
- Repeat
once or twice more.
- Top
each enchilada with more sauce and cheese.
- Heat
in a moderate 350°F oven until the cheese melts.
- Top
each with a dollop of sour cream and a few grains
of caribe.
- Encircle
each enchilada with Romaine lettuce first, topped
with a few pieces of Red Leaf and tomato wedges at
12 o'clock, 3, 6 and 9 equidistant around the plate.
For
Rolled Enchiladas:
- In
a skillet, lightly fry the tortillas in 1/2 inch of
hot oil (or dip in chile water or just warm the tortillas).
- Dip
the lightly fried tortilla into the sauce and place
a strip of each grated cheese and chopped onion down
the center.
- Roll
and top with more sauce and cheese.
- To
serve a crowd, place the rolled enchiladas in a large,
shallow baking dish, but do not cover with sauce.
- Just
before serving, heat in a moderate 350°F oven.
- Warm
the sauce separately and add just as you are ready
to serve. Do not overcook or the enchiladas will be
very mushy.
- Top
with additional cheese and reheat until it melts.
- Add
lettuce and tomato wedges around edges before serving.
Serves
4 to 6
Jane
Butel
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 |
 This
article and the recipes come from Jane Butel.
 Jane
Butel, the first to write about southwestern cooking,
is an internationally recognized authority on the
regional cooking of the American Southwest. In the
late 1970s, following a successful career as one of
America's top Consumer Affairs executives, she launched
her southwestern writing, teaching, television, consulting,
and spice business. Her South-western Cooking Schools
in New Mexico and Arizona have garnered high recognition.
Bon Appetit magazine selected it as one of the four
best in the world and Gayout.com listed her hotel-based
schools as the best in the United States and one of
the world's top ten. She also conducts tours to Mexico
and Spain. Pecos Valley Spice Co, a trusted source
for chiles, spices, and other authentic southwestern
ingredients, was founded in 1978. She continues to
spice up America's favorite cuisine with the recipes
from the rich culinary, cultural, and historical heritage
of the Southwest. She has written seventeen cookbooks,
including Hotter Than Hell: Hot and Spicy Dishes from
Around the World.
Jane
operates her own site-based Cooking Schools, which
have been recognized far and wide for their quality
of instruction. Jane's Cooking School specializes
in week long and weekend full participation classes
on New Mexican and Southwestern cooking - to find
out more click
here.
If
you would like to know more about Janes' most recent
book, Real Women Eat Chiles, then click
here.
Email
Hub-UK : info@hub-uk.com
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