Chilli information page 4

Yield: 1 servings

Measure Ingredient
\N \N Written by Linda Beaulieu

SOURCE: THE NATIONAL CULINAR

+ Joe Mannke of Houston's Rotisserie for Beef and Bird offers Buffalo Chili, equally great on a cold winter night or a hot summer day. He uses leftover cooked buffalo from roasts and likes to serve his chili with beans and brown rice to sop up the zesty flavors. + Anne Rosenzweig of Arcadia in New York City creates Molasses-Grilled Quail on Black and White Chili, an extremely tasty dish that features the sweetness of glazed quail with a spicy chili that is served cold ++ an interesting twist that makes for enjoyable warm - weather eating.

Black turtle beans and white lima beans are used in her chili. + Larry Forgione, whose An American Place in New York City continues to help define the state of cooking in this country, suggests Chili-Corn Sauce with grilled buffalo steaks, venison medallions or boar chops.

His colorful, flavorful sauce is nicely balanced and quite complex, but can be spiced up by a more assertive use of cayenne and chili powder. + Norman Van Aken, the enormously talented south-Florida chef, boldly prepares Honey and Chili-Glazed Grilled Duck Breasts with Spanish Sherry Wine- Chili Sauce, a time-consuming but well- worth-the-effort dish. + Robert Del Grande of Houston's Cafe Annie offers Braised Chicken in Red Chile Sauce, which also can be adapted for duck. Fully capturing the essence of Southwest cooking, this dish should be served over rice. Inspired by all this, Ash himself created two chili recipes for his book. In Grilled Rabbit with Peanut-Chili Sauce, the smoky flavors of the rabbit combine perfectly with the spicy chili sauce. You find yourself picking up the rabbit pieces and eating them with your fingers. Messy but delicious! And then there's Chef Ash's Big Dog Benison Chili Verde: "We originally created this dish at the famous, or infamous, Big Dog Saloon, a pseudo-Mexican bar/Western saloon owned by Fetzer Vineyards in the hills of California's Mendocino County," Ash explains. "The saloon had burned to the ground in a bad fire a few weeks before and was rebuilt in about a week and a half by a hard-working crew. This dish was created as part of the opening ceremonies for the new Big Dog Ash used wild venison, which had been shot in the hills and hung for several days to develop flavor. "It's a real winner of a chili, if we say so ourselves, and, like most chilis and stews, it's better the second day," Ash said.

Submitted By SHERREE JOHANSSON On 10-14-94

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