[CH] PepperFool Problems - Hot Luck Recipe

Robert Lusk (rlusk12@earthlink.net)
Sat, 16 Jun 2001 16:30:31 -0700 

Hello All,

I've been inundated with email concerning the status of Pepperfool.com.
The site was deleted from the hosts computers on Wednesday morning.
I have switched companies and the site should be back up by Monday.
There is a "mirror" at http://www.geocities.com/pepperfool .

The So. Cal hotluck at Curt & Susie Snyder's was a blast.
The Chipotle Ale went very well with the Thai Soup, Dr. Bob's Habanero
Pasta, Chile Verde, Green Chile - Cheese Tamales, Black Bean Tamales, Jim's
Bread, and Marilyn's now famous  Lemon Bars.  Food was great, company was
better.  And yes, I too can now say I know who Rich McCormack is.  (But will
I recognize him without a blue tongue?)

Here is the recipe for the dish I brought. I made way too much and have been
eating it all week.  A few of my non chile loving friends loved it. - on the
way in that is. :-)


* Exported from MasterCook *

             Nuclear Pesto Pasta with Roasted Vegetables-Sun Dried tomatoes

Recipe By     : Robert Lusk
Serving Size  : 0     Preparation Time :0:00
Categories    : Pasta         Hot Luck         Pepperfool

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Pound  Bow Tie, Penne, Campanile Pasta
  1              Bunch  Asparagus
  2             Cloves  Garlic -- chopped
  6             Cloves  Roasted garlic -- minced
  2                     Bell Pepper -Red or Yellow -- Roasted and chopped
     1/2           Cup  Sun-dried tomato
  2        Tablespoons  Extra virgin olive oil
  2        Tablespoons  Pesto sauce *
  1         teaspoon  Jims Habanero Powder
   2        Habanero Chiles - minced
                        Salt & Pepper
  2          teaspoons  Balsamic vinegar
Pesto:
2 Cups basil
1/3 Cup Parmesan cheese
1/3 Cup Olive Oil
1/4 Cup Toasted Pine Nuts
1  Tsp salt
2    Fresh Habaneros

Preheat oven to 400 F. Snap bottoms of asparagus off and clean with a vegie
peeler. Put asparagus in a dish just large enough, with chopped garlic, 1
Tbs olive oil, balsamic vinegar, salt and pepper. Roast for 25 minutes. Chop
into 2" pieces. If you don't have a jar of  roasted peppers roast them along
with the asparagus.

Rehydrate the sundried tomatoes in a small amount of hot water. Let sit for
25 minutes (while asparagus is cooking).

Cook pasta and dump the vegies, olive oil, pesto, chiles and parsley and mix
together.
This is good hot or cold.


Robert Lusk
C.E.O: http://www.pepperfool.com
Recipes, Restaurant Reviews, Photos, Hot Sauce, Dried Chiles and everything
else chile...


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