[CH] Recipes

Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Fri, 18 Sep 1998 10:25:06 -0700

I ran across the following while reading my newest copy of Sunset (Oct. 98):

This was shown as part of a meal with Crostini of Chantrelles (mushrooms),
pork roast, salad. . .it looks yummy. . .

Olives with Orange, Fennel and Chili

Prep & cook time: about 10 minutes
Makes: about 3-1/4 cups; 8 servings

1 tsp fennel seed
¼ cup olive oil
2 TBS long, thin shreds of orange peel
1 tsp hot chili flakes (adjust to you own taste here)
2 cans ripe green olives, drained (each about 7-1/2 ox or 3-1/4 cups)

In a 10- to 12-inch frying pan over medium heat, stir fennel until seeds are
slightly darker, 1- to 2-minutes. 
Add oil, peel, chilies and olives.
Stir until olives are hot, about 2 minutes.
Serve olives hot, warm, or at room temperature.
If making ahead, store airtight up to 2 weeks.

The following recipe caught my eye cuz of the chilies, and it was easy. . .

Hasty Habanero Jelly

Prep & cook time: about 25 minutes
Makes: 4 jars, 10 oz each

About 1-1/2 oz habanero chilies
1 cup rice vinegar
¼ cup sugar
4 jars apple jelly (10 oz each)

Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with
a fork (do not touch with bare hands), cur chilies in half lengthwise. Slice
out and discard veins and seeds. Cut chilies into 1/8- to 1/16-inch slivers.
Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a boil over
high heat, stirring often, and boil until mixture is reduced to about 1/3
cup, about 7 minutes.
Scrape jelly from jars into pan. Stirring often, boil until jelly melts.
Ladle hot jelly back into the unwashed jars to within ¼ inch of rims. Wipe
rims clean and screw lids onto jars. (If there is a little extra jelly, pour
into a small dish and cover when cool.)
After 1-1/2 hours, gently shake jelly in jars to redistribute chili pieces
if they have floated to the top. When jelly is cool, use or store in the
refridgerator up to 3 months.

Notes: Other fresh chilies that work are West Indian (as hot as habaneros);
milder but still hot cayenne, Fresno, jalapeno, Santa Fe grande and serrano;
and milder still hungarian Wax. If desired, double the amount of the milder
ones.

Sharen Rund Bloechl

Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center        
 <mailto:sharen.rund_bloechl@lmco.com> sharen.rund_bloechl@lmco.com
Phone: 408-756-5432 
[or]                                Fax:   408-756-0912
 <mailto:srund@svl.ems.lmco.com> srund@svl.ems.lmco.com              LMnet:
8-326-5432
Pager: 408-539-5146  web:
<http://webpager.lmms.lmco.com/perl/mtrocall.cgi>
http://webpager.lmms.lmco.com/perl/mtrocall.cgi
[or] Operator Assist:  1-800-725-5079, pin 408-539-5146



	----------
	From:  Rich McCormack [SMTP:macknet@cts.com]
	Sent:  Friday, September 18, 1998 6:03 AM
	To:  'chile-heads@globalgarden.com'
	Cc:  Eric & Elaine; McAlpine, Duncan G
	Subject:  Re: [CH] Hot pepper juice

	Eric & Elaine wrote:
	> 
	> Some one gave me this receipe for peppers or pickles.  You don't
have to hot bath it, the peppers and pickles stay firm and tastle great.
	> 
	> 6 quarts water
	> 1 quart cider vinegar
	> 2 cups pickling salt
	> garlic cloves
	> dill
	> 
	> Bail water and pickling salt together, then slowly add cider
vinegar so pot does not boil over.  For peppers cut into rings or 1/4's.
place 1 clove or 2 of garlic into jar (pepper and dill for pickles)  place
pepper ings or slices into hot pint or qt. jars leaving 1/2 inch head space.
Pour hot (close to boiling) brine over peppers or pickles leaving 1/2 inch
head space.  cover jars with ot lids and rings.  If you do want to hot
process do so for 5 min.
	> 
	> Let me know.  Elaine

	Very little vinegar and heated close to boiling as well (which 
	I understand reduces the acidity of the vinegar).  No or very 
	short processing time?  I don't know...sounds kinda risky.  
	Lot of salt, though.

	-- 
	Rich McCormack (Poway, CA) macknet@cts.com

	Who is Rich McCormack?  Find out at...
	http://members.cts.com/crash/m/macknet/