Recipe courtesy Diana Shaw. All rights reserved. Ingredients: 1 Tbs. vegetable oil
2 large onions, chopped
3 garlic cloves, crushed and minced
1 red bell pepper, cored, seeded and sliced
1 green bell pepper, cored, seeded and sliced
2 tomatillos, papery skin removed, minced (optional)
1/4 cup minced fresh cilantro
2 Tbs. minced fresh oregano, or 1 Tbs. crumbled dried
1 Tbs. chili powder
2 tsp. ground cumin
2 tsp. chipotle flakes, or to taste (optional)
1/4 cup red or white wine (you can substitute 2 Tbs. balsamic vinegar)
1 bay leaf
2 cups chopped, peeled tomatoes, fresh or canned
1 to 2 cups kidney beans and/or black beans
Salt to taste
1/3 lb. minced clams, drained
1/2 lb. shrimp, shelled and deveined
1/2 lb. sea scallops, rinsed, patted dry and cut into halves or quarters, depending on size Preparation: Heat vegetable oil in a large, heavy saucepan over medium high heat. When hot, add chopped onions, crushed and minced garlic cloves, green bell pepper, minced tomatillos, oregano, chili powder, cumin and chipotle pepper flakes. Lower heat to medium low and saute, stirring often, until onions and peppers are soft and limp, about 10 minutes. Add the red or white wine, turn up to medium high and stir until most of the liquid evaporates, about 2 minutes. Add bay leaf and fresh or canned tomatoes; reduce heat to medium and simmer gently, covered, until the sauce thickens, about 20 minutes. Stir in black or kidney beans, and add clams, shrimp and scallops; cook just until the shrimp are bright pink and the scallops are white and no longer glossy, about 5 minutes. Website resources for Chili: Vegetable and Bean Chili from Food TV.com Real Texas Chili from Food TV.com White Chili Surprise from Food TV.com Chili con Carne from Food TV.com Posole from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
Hot!: Fiery And Spicy Recipes For Cooking With Chilies, Peppercorns, Mustard, Horseradish and Ginger
Model: 1884822967
(1997)
Black Dog and Laventhal Publishers
New York , NY 10011
Phone: 212-647-9336
Fax: 212-647-9332
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
The Ultimate Chili Book: Connoisseur's Guide to Gourmet Recipes and the Perfect Four-Alarm Bowl
Model: 1585744212
Author: Christopher B. O'Hara
(2001)
The Lyons Press
New York, NY 10011
Phone: 212-620-9580
Fax: 212-929-1836
Chili Nation: The Ultimate Chili Cookbook With Recipes From Every State
Model: 0767902637
Author: Jane Stern and Michael Stern
(1999)
Broadway Books/Random House, Inc.
Website: www.randomhouse.com
| 
)
