[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/