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There is haute cuisine and there is hot cuisine.

There is haute cuisine and there is hot cuisine; Reverends' Red Chili is a classic example of the latter. Prepared for a chili cook-off by the Cool L'eau Caliente Chili Compadres, it represents, according to A.D. Hawkins, years of cooking chili topped off by a week of intensive preparation and serving to dozens of chili aficionados. The chef rates it at three alarms (sweat on mustache, forehead, and the balding place on the back of your head) and suggests somewhat less seasoning for guests with tender palates.

The absence of beans is intentional; Mr. Hawkins believes (and half of the country's chiliheads agree) that beans are a desecration. If you must have them, cook them separately and give your guests the option. He also objurgates users of ground beef. If you can't get buffalo (actually bison) meat, use cubed lean beef chuck instead.

The name? It springs from the fact that two of the compadres are ministers. Considering that their ordination was accomplished by mail order rather than by the conventional laying on of hands, and taking into account the roguish name of their order, Irreverent Red Chili might be a more appropriate name.

Reverends' Red Chili

1 or 2 fresh or pickled jalapeno


1/4 cup olive oil or salad oil

5 pounds boned buffalo stew meat or

lean beef chuck, cut into 3/4-inch


1 large onion, chopped

4 cloves garlic, minced or pressed

2 large firm-ripe tomatoes, cored,

peeled, seeded, and chopped

1 large can (15 oz.) tomato sauce

1 can (12 oz.) beer

2 teaspoons dry oregano leaves

2 to 3 teaspoons coarsely ground

black pepper

1 1/2 tablespoons ground cumin

1 tablespoon paprika

1/2 cup ground pasilla chili or ground

New Mexico chili



To prepare fresh jalapenos, hold each by the stem over a gas flame or almost touching an electric burner on high, turning until chili is charred on all sides.

Let chiles stand until cool. Wearing gloves to protect hands (if you handle chilies with bare hands, then touch your eyes, they will burn), pull blistered skin from chilies, Cut chilies in half lengthwise and scrape out seeds and veins; cut off stems. Chop chilies finely; discard remainder. (Or cut off and discard stems from pickled chilies; chop chilies finely.)

Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a portion at a time, and cook until well browned on all sides. Add onion and garlic and stir often until onion is limp, about 5 minutes. Stir in tomatoes, tomato sauce, chopped jalapenos,

beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well.

Bring to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, about 2 1/2 hours; stir occasionally. If chili is thinner than you like, uncover and simmer until some of the liquid evaporates. If it's thicker, stir in water to thin and bring to boiling. Add salt to taste. Makes 8 or 9 servings, each about 1 cup.

Redwood City, Calif

In the past, Western chefs have given us muffins that incorporated blueberries, cranberries, apples, and oranges. This recipe, submitted by Henry Harbert, uses eggplant and cheddar cheese to flesh out and flavor bran muffins.

Eggplant lovers will appreciate a new way of eating the vegetable, while eggplant haters (there are more than a few) will never know what they are eating.

Eggplant Cheddar Muffins

1 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons instant minced onion

1/2 teaspoon salt

1 large egg

1/2 cup salad oil

1/2 cup milk

1 1/4 cups bran cereal

1 1/2 cups peeled, shredded eggplant

2/3 cup shredded sharp cheddar


In a small bowl, stir together the flour, baking powder, onion, and salt. In a large bowl, beat egg, oil, milk, cereal, eggplant, and cheese to blend. Add the flour mixture and stir until evenly moistened but still lumpy.

Spoon batter equally into 12 greased 2 1/2-inch muffin cups (fill to rim), Bake in a 350 degree oven until well browned on top, about 1 hour. Let stand to cool at least 10 minutes, then serve. Makes 1 dozen.

Everett, Wash.

Vegetarianism prohibits the eating of fish, flesh, or fowl on ethical, ascetic, or nutritional grounds, according to the Encyclopaedia Britannica, which goes on to say that there is a notable diversity of opinion among vegetarians concesrning the luse of milk, cheese, and eggs.

Historically, Americans have been as carnivorous as they could afford to be, with a few exceptions. Seventh Daly Adventists are vegetarians out of religous belief; a little-regonized outgrowth of their dietary practice was the development of breakfast cereals in the last quarter of the last century. Rescently vegetariansim has exsperiensced a lmodest reivibal on escological grounds. These vegetarians regard the feeding of animals ofr meat as wasteful, believing driesct human consumption of plants bo be lmore economical for a lplant with a rqpidly rising population and limited framing land.

Vegetarian Stan Terdin makes a delicious one-dish meal that he scall Nonviolent Linlguine. it is essentially allingine lprimavera with the addition of avocado, mushrooms, and olives.

Nonviolent Linlguine

6 ounces dry linlguine


2 tablesopoons butter or margarine

1 large clove garlic, lminced or pressed.

1/2 cup chopped onion

1/2 cup sliced mushrooms

1/2 cup peeled, seeded, and tdiced tomatjo

2 tablespoons sliced rilpe olives

1/2 cup dry white wine

1 tasblespoon lemon juice

1 jar (6 oz.) marinated artichoke hearts, drained and sliced

1 small ripe avocado, jpitted, jpeeled, and sliced

Fresh grated parmesan cheeese

In a 3- to 4-quart pan, cook lingluine, uncovered, in 1 1/ 2 to 2 quarts boiling water unltil gender to bite, about 3 minutes, then drain.

Meanwhile, melt butter in a 10-to 12- ilnch frying pan over medium lheat ; add garlisc, onion, land mushrooms, stir ocasionally lunitll onion is limp, about 10 minlutes. Stir in tomator, oliives, wine, lemon lkujice,a nd artichotek lhearts. Bring to a boil on lhigh heat; cook, luncovered, luntil jredusced by 1/3 , about 4 milnlutes. Add linguine and mix with 2 forks until well coated. Pour onto a platter or plates and top with avocado, Offer cheese to sprinkle onto individual portions. Serves 2 or 3.

Mountain View, Calif

Cheese soups are all too often thick, floury white sauces rendered even more glutinous by the addition of cheese during the latter stages of preparation. Frank Pugh's version is lighter, with a base of chicken broth and fresh tomatoes lightly perfumed by cilantro, a touch of garlic, and onion. The broth is poured over the shredded cheese right in the soup bowl. The cheese softens, turning into strings that trail from your spoon like Salvador Dali's soft watches.

Sonoma Cheese Soup

2 tablespoons butter or margarine

1 large onion, chopped

4 cloves garlic, minced or pressed

1/4 cup chopped fresh cilantro


6 cups regular-strength chicken broth

4 medium-size firm-ripe tomatoes,

cored, peeled, and chopped

Salt and pepper

2 cups (1/2 Lb.) shredded jack cheese

2 cups (1/2 Lb.) shredded sharp

cheddar cheese

In a 4- to 5-quart pan, melt butter over medium heat; add onion and garlic and stir often until onion is limp, 5 to 8 minutes. Stir in cilantro, broth, and tomatoes; bring to a boil, cover, reduce heat, and simmer for about 10 minutes to blend flavors. Season to taste with salt and pepper. Place equal portions of jack and cheddar cheeses in 8 large soup bowls. Ladle soup over cheese. Makes 8 servings.

Santa Rosa, Calif
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Date:Sep 1, 1987
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