[CH] Datils, rocotos and basil, OH MY!

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WOW!!
I think I just approached the event horizon and narrowly avoided
singularity!  Tonight for dinner, I needed to make something fast and
pretty easy, so I cut a 10" piece of French bread in half along the flat
axis and made a little pizza.  Since I really didn't have anything in the
fridge to put on it, I strolled out to the deck and picked a bunch of Thai
basil, 3 rocotos (unripe) and 1 datil (also unripe).  I slapped some
random canned pasta sauce (Newman's own generica) down as a base, grated a
little of what passes for mozarella and THEN laid down a layer of basil,
topped with 5 mm thick rocoto slices with a few slices of the datil
sprinkled here and there.  On this went a generous quantity of sliced
garlic, topped with a little more cheese and reggiano.  Into the oven for
a quick cook....

OH MY GOD.

Let me say that this is the first year I've grown either datils or
rocotos.  I've eaten a couple of rocotos already, and, while quite happy
with their flavor, I've not been impressed with their heat.  Tonight they
earned my respect.  What a long, delicious burn!  As for the datil, when I
cut that puppy open, the piquant frangrance slapped me like a beautiful
woman in satin. YOW!  If this is what they're like when unripe, then I'll
probably get arrested once the 50 or so on my plant come ripe--this much
pleasure *must* be illegal.

Put all that together with fresh basil and garlic and an Oregon microbrew
(Full Sail VSP Ale) and I'm amazed I came back to earth.  Sometimes life
is truly good.

ed
(in Eugene, OR)

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