Southwestern Pot Roast Review - Issue 17
  Re: (...)
I made the Southwestern Pot Roast from Issue 17 last night and wished I had discovered this recipe sooner! It is from the Sept/Oct 1999 magazine.

The roast braises on a bed of vegetables then you puree the sauce in a blender with chocolate to make a mole sauce. Serve it with black bean salsa. I bought the banana peppers to make the polenta stuffed peppers, but just didn't have enough energy to fuss with them last night. We had leftover poblano corn chowder and it went very well with the roast. I also served slices of cantaloupe. We will definitely make this one again! Recipes follow...

Now we have 8 banana peppers and I was looking for something else to do with them I found a salad recipe from the LA Times food section that looks good. I've pasted that below, also. I was just looking for something else to do with the peppers other than stuffing or pickling them. Other suggestions would be welcome!

* Exported from MasterCook *

Southwestern Pot Roast

Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck roast -- cross-rib cut
3 tablespoons chili powder
1 tablespoon ground cinnamon
1 tablespoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 tablespoons olive oil -- or more if needed
2 cups yellow onion -- cut in chunks
5 dried chiles (2 New Mexico, 1 Ancho, 2
Pasilla) -- seeded, torn in pieces
10 cloves garlic
1/2 cup chicken broth
2 cups tomatoes -- cut in chunks
1 tablespoon molasses
1 tablespoon dried oregano
3 6-inch corn tortillas -- cut in strips
1 tablespoon semisweet chocolate chips
1/4 cup chicken broth -- or more if needed
Black Bean Salsa
Polenta-Stuffed Banana Peppers

Preheat oven to 350. Combine chili powder, cinnamon, salt, cumin, and
coriander in a small bowl for the rub.

Coat both sides of the roast with the rub, massage it in.

Heat 3-4 T of oil in a large saute pan over high heat. Brown the roast, 3
minutes per side. Remove from heat and set roast aside.

Add onion and chiles and saute until onions are caramelized. Add garlic
and saute just until you can smell it. Deglaze with 1/2 cup of chicken
broth. Add tomatoes, molasses, oregano, and tortillas. Stir just until
tortillas are moistened. Place roast back in the pan on top of the
vegetables. Cover and braise in oven 1 1/2 hours, or until meat is tender
and separates easily with a fork.

Remove roast from oven and tent loosely with foil while preparing sauce. Turn oven up to 425. Bake Stuffed Peppers.

Transfer the vegetables and pan juices into a blender, scraping every bit.
Add chocolate to the blender, blend until smooth. Check consistency and
add chicken broth 1/4 cup at a time until desired consistency.

To serve, ladle pool of sauce on plate and place roast on top. Pass extra
sauce for individual servings. Spoon 1 cup of salsa over roast and serve
with Polenta Stuffed Banana Peppers.

"Cuisine at Home, 17:12"
Rub blend could be cut in half, there was a lot left over.
Start to Finish Time:

* Exported from MasterCook *

Black Bean Salsa

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup yellow onion -- diced
3/4 cup red bell pepper -- diced
1/2 cup tomato -- seeded and diced
1 tablespoon fresh lime juice
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
2 teaspoons garlic -- minced
15 ounces black beans, canned -- rinsed and drained
2 tablespoons fresh cilantro -- chopped
1 tablespoon fresh thyme leaves

Combine ingredients in bowl.

"Cuisine at Home, 17:14"
"2 cups"
NOTES : Recommendation is to combine beans and fresh herbs just before serving to avoid clouding salsa.

* Exported from MasterCook *

Polenta-Stuffed Banana Peppers

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 banana peppers
1 1/2 cups heavy cream
1 cup chicken broth
3/4 cup yellow cornmeal
2 cups frozen corn kernels
2 cups sharp cheddar cheese -- shredded
2 tablespoons honey
2 tablespoons banana pepper -- minced
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 eggs -- beaten

Shave off top layer of pepper to make a "trough". Mince the shaved off
slices and reserve 2 T for later use.

Hollow out pepper for the filling scraping insides of the peppers with a
small spoon, starting at the stem end. Set aside

Bring cream to a simmer over medium-high heat. In a separate bowl, whisk
broth and cornmeal. Slowly add to cream. Whisk continuously. Cook and
stir polenta until it thickens into an oatmeal-like paste, 8-10 minutes.
Stir it constantly so it doesn't burn.

Off heat, add corn, cheese, honey, minced pepper, salt and cayenne to
polenta. Stir to blend. The cheese will begin to melt.

In a small bowl, beat eggs and add to polenta. The frozen corn cools the
polenta quickly so the eggs won't cook.

Pipe or spoon polenta mixture into peppers, filling the peppers until the
polenta is a little higher than the sides.

Make dumbbells of foil to hold the peppers upright during baking. Place
peppers in dumbbells and refrigerate until roast is finished. Turn oven
up to 425 and bake for 15 minutes, until polenta is lightly browned.

"Cuisine at Home, 17:16"

* Exported from MasterCook *

Hungarian pepper salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cottage cheese
4 ounces cream cheese -- softened
1 tablespoon grated onion (grated with a box grater) -- plus 1/2 cup chopped onion, divided
2 1/4 teaspoons Hungarian paprika -- divided
2 teaspoons caraway seeds -- plus additional for sprinkling, divided
1 1/4 teaspoons salt -- divided
2 boneless -- skinless chicken breasts (about 10 ounces each)
2 cloves garlic -- halved lengthwise
1/4 teaspoon black pepper
2 tablespoons lemon juice -- Juice of 1/2 lemon
6 large sweet Hungarian green peppers -- quartered lengthwise, cored and seeded
1 tablespoon olive oil
1/2 cup small pasta (such as riso or orso)
2 cups chicken broth
1/4 cup white wine vinegar
2 ripe tomatoes -- diced into 1/2 -inch pieces
1/4 pound blanched green beans -- cut into 1 1/2 -inch pieces
6 cups romaine -- cut into 1 1/2 -inch pieces
12 toasted baguette slices -- each about 1/8 -inch thick

To make körözött , place the cottage cheese and cream cheese in a food
processor and process until smooth. Add the grated onion, 2 teaspoons
paprika, caraway seeds and three-fourths teaspoon salt and pulse just
until combined. Cover and refrigerate. This makes more than is needed and
will keep for up to 2 weeks.

Rub the chicken on all sides with the garlic. Combine the remaining
paprika and salt with the pepper in a small bowl, then rub the blend
evenly over the chicken breasts.

Heat a stove-top grill over medium-high heat until hot. Grill the chicken
until cooked through, about 12 to 15 minutes, or until a thermometer
inserted reads 160 degrees. Remove the chicken to a plate and drizzle with
the lemon juice. When cool enough to handle, dice the chicken into
three-fourths-inch pieces. Set aside.

Grill the pepper quarters over medium-high heat until crisp-tender,
turning occasionally, 5 to 7 minutes. Remove. When cool enough to handle,
halve each piece crosswise. You should have about 3 cups cut-up peppers.

Heat a large saucepan over high heat. Add the oil and onion and sauté
until the onion is tender, 2 minutes. Stir in the pasta and chicken broth;
bring to a boil. Reduce the heat, cover and simmer until the pasta is
tender and the broth is absorbed, 10 to 11 minutes.

Remove the pasta to a large bowl. Drizzle it with the vinegar and toss.
Cool slightly. Add the diced tomatoes, grilled peppers, chicken and green
beans. Taste and adjust the seasoning as needed. Gently fold in the

Spread 2 teaspoons of the körözött onto each of the baguette slices, and
sprinkle a few caraway seeds over each. Serve two pieces of toast with
each serving of salad.

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  Re: Southwestern Pot Roast Review - Issue 17 by HomeCulinarian (I made the Southwest...)
Oh thanks for posting this. I love new recipes for roasts. This saved for next weekend
  Re: Re: Southwestern Pot Roast Review - Issue 17 by DFen911 (Oh thanks for postin...)
How the heck did I miss this one?? Love every flavor in it!

HC, have you tried the pork stuffed peppers with creamy walnut sauce yet? It's so delicious. An old Southern Living recipe - Pork-Stuffed Poblanos with Creamy Walnut Sauce.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Southwestern Pot Roast Review - Issue 17 by cjs (How the heck did I m...)
I agree, this is one I need to try. I'm wearing out the Guiness recipe, but my crowd loves a falling apart roast these days. This switch in flavors from a traditional recipe will make it seem really different. Thanks Jeanette!
Keep your mind wide open.

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