[CH] Recipes with a Chile touch (from the internet)
Tee (traderbear@thehitchingpost.com)
Wed, 2 Jan 2002 16:39:08 -0500
Here are some recipes I found while surfing today. Perhaps one
will appeal to your taste buds -- or will after you add your own
special touch. Some are hot, others not very. For example, CHs are not
likely to find Chiarello's Damn Hot Polenta Bread all that *damn hot,*
but the hand that adds the peppers knows exactly what to do, right?.
Comments in the recipes below are not mine; they were published with the
recipes. Those horseradish biscuits are calling to me.
Tee
1. Scotch Bonnet Pepper Sauce
2. Spicy Taino Chicken
3. Chipotle Red Sauce for Grilled Meat or Fish
4. Fire-Roasted Salsa (basil instead of cilantro)
5. Damn Hot Polenta Bread
6. Damn Hot Sauce (used in Polenta Bread)
7. Curried Coconut Shrimp with Sweet Potato Fries
8. The Devil's Mustard
9. Apple-Horseradish Jelly
10. Horseradish Biscuits
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SCOTCH BONNET PEPPER SAUCE
Handle Scotch bonnets with extreme caution. It's best to wear gloves
when cutting and cleaning them. The tiniest drop of pepper juice on your
hands can result in incredible pain should you inadvertently wipe your
face or rub your eye. Enjoy this Scotch bonnet sauce, but use it
sparingly!
1 tablespoon vegetable oil
2 onions, diced
2 ripe mangoes or pawpaws (papayas),
skinned, seeded, and diced to 1/2 inch
6 carrots, diced
2 cho-cho squashes, peeled and diced
12 pimento (allspice) berries
10 whole black peppercorns
4 thyme sprigs
1 ounce ginger root, finely diced
1/2 cup sugar
8 to 12 Scotch bonnets
1/4 cup cane or cider vinegar
In a nonreactive pot, heat the oil. Saute the onions until they are
translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho,
pimento berries, peppercorns, thyme, and ginger. Saute the mixture 5
minutes, stirring constantly. Add the sugar and Scotch bonnet peppers.
When the sugar has become syrupy, add the vinegar, and cook until the
carrots are soft, about 5 to 10 more minutes. Puree the mixture in a
blender, and strain it. Store it in a tightly closed bottle in the
refrigerator.
Yield: 3 to 4 cups
From: Traveling Jamaica with Knife, Fork & Spoon
A Righteous Guide To Jamaican Cookery
By Robb Walsh & Jay McCarthy
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SPICY TAINO CHICKEN
Serves 4
The pre-Colombian Tainos had no significant form of domestic or wild
livestock, other than some species of aquatic birds or parrots, to
complement their diet of tubers and seafood. The arrival of Columbus,
and later the Spanish colonists, changed life in Puerto Rico through the
introduction of every imaginable European wild and domesticated fowl.
Quails, pheasants, ducks, geese, turkeys, chickens, pigeons, guinea
hens, soon became commonplace on The Island. As happens in nature,
adaptation to the environment dictates the ratio of survival for
species. On The Island, none of the wildlife species survived, but the
domestic variety adapted well, and some chickens and cocks eventually
evolved into regional breeds identified as del pais ("from The Island").
These are still bred today in small numbers on farms and in backyards by
sentimental individuals.
I call the following recipe Taino Pollo Picante, as a personal tribute
to the Taino Indians, who were not able to overcome the hostilities of a
newly-imposed environment. and who ultimately chose not to adapt.
1 4-pound chicken
8 garlic cloves, peeled
1 teaspoon rock salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup olive oil
2 teaspoons paprika
1/3 cup Spanish brandy
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges
Preparation
Wash the chicken parts, pat dry and remove the skin. Place in a deep
square pan and set aside. In the belly of a mortar, combine garlic,
salt, oregano, and black peppercorns. Press down with the pestle until
garlic is crushed and peppercorns are cracked, then add the chili
peppers, minced ginger, and saffron threads. Slowly pound the mixture
until achieving a paste and incorporate the oil slowly. At the same
time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the chicken
pieces to ensure distribution of the marinade to the bottom of the
chicken parts. Sprinkle all parts with paprika. Cover and refrigerate
overnight. If no mortar and pestle is available, execute the steps in a
blender set on low speed until all the ingredients are coarsely chopped,
then remove the canister, add the oil and shake or stir to break down
the paste and blend the ingredients. In a preheated deep skillet, over
low-to-medium heat, arrange marinated chicken pieces side by side and
brown the chicken on all sides. Spread the chopped onions, chopped
tomatoes, and drizzle the burgundy over the chicken parts.
Cover and finish cooking on low heat for approximately 35 minutes.
Remove from heat and sprinkle chopped cilantro on the chick prior to
serving. You may serve directly from the skillet.
Serving Suggestions: Serve with White Rice and Black Beans, Puerto Rican
style. On the side, an Avocado Salad would be great, as would any
tender root vegetable.
Recipe from:
LA ISLA
by Robert Rosado & Judith Healy Rosado
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CHIPOTLE RED SAUCE FOR GRILLED MEAT OR FISH
The flavor and textures of this sauce are reminiscent of the moles and
pipians (sauces made from ground nuts and seeds) of Mexico. Enjoy this
sauce on eggs or sandwiches, add a dollop to your favorite soup, or
simply scoop it up in a fresh warm tortilla.
4 cloves garlic
Olive oil
2 ancho chiles
1/2 cup sliced almonds
1/8 cup sesame seeds
2 tablespoons diced white onion
1 teaspoon salt
2 tablespoons chipotle hot sauce
1/2 cup chicken stock
Preheat oven to 400. Rub garlic cloves with olive oil, place on cookie
sheet, and roast until brown all over, stirring occasionally, about 5
minutes. Meanwhile, place ancho chiles in hot water for 20 minutes to
reconstitute, then drain and finely chop. Remove garlic from oven, and
when cooled, squeeze garlic from peel. Place almonds and sesame seeds
into a food processor and puree. Add chiles, onion, garlic, salt, and
hot sauce and puree to combine. With machine running, add the chicken
stock slowly and blend until well combined.
Makes 1 cup
From: The Great Hot Sauce Book, By Jennifer Trainer Thompson
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FIRE-ROASTED SALSA
Makes about 1-1/2 cups
Don't be afraid to try fire-roasting. It takes only a few minutes and is
much more simple than it first appears. Fire-roasting deepens the flavor
of vegetables, adding a smoky touch and bringing out the natural sugars
.For this recipe, don't peel the charred outer skins of the tomatoes or
green onions away - leave them on for the extra taste and color they add
to the salsa. This salsa packs a surprise flavor: basil. Most salsas
use cilantro, but for a change of pace and to suit those who dislike
cilantro, I've added the faintly anise-flavor of fresh basil, which
plays well against the smoky background of the tomatoes.
1 pound ripe tomatoes (about 4 average or 6 to 8 Romas)
2 green onions
1 fresh jalapeno
1/2 teaspoon salt or to taste
1/4 teaspoon sugar
1/2 lime
1/4 cup fresh basil leaves
1. Fire roast the tomatoes: You want to cook the tomatoes over a high
flame until blistered, charred and blackened over most of the outside.
For this salsa, don't blacken each surface completely, you want a
mixture of charred and blistered surfaces. You can do this in several
different ways:
On a griddle: Heat a griddle until very hot. Place the tomatoes
on it and cook until charred, then turn them over and cook the other
sidesuntil charred.
On an open burner: Cook the tomatoes directly in the flame by spearing
them with a fork and turning them as they blacken (like toasting a
marshmallow). Or, lay a metal rack or grill over the burner grate and
set several tomatoes on it, directly over the flame, turning them as
each side blackens - but be advised: the rack will warp from the heat,
so pick one you don't care about or one which you can dedicate to
fire-roasting.
Under a broiler: Heat a broiler until very, very hot, Place the tomatoes
on a rack in a broiling pan and broil, turning each side as they
blister and char. This is the least effective method, as the insides of
the tomatoes also tend to cook, but it still works fine if the broiler
is already hot and the tomatoes sit close to the flame.
2. Fire roast the green onions: The griddle or open burner methods work
best for green onions, as they cook so quickly. I use tongs and the open
burner method, roasting the white section first and then draping the
green parts through the flame, which take only a few seconds to char.
3. After roasting the tomatoes and green onions, remove the core from
the tomatoes and discard the beard-like roots of the green onions.
Coarsely chop the tomatoes and green onions into large pieces. Stem the
jalapeno and coarsely chop it. Coarsely chop the basil.
4. Using a medium or standard sized food processor, Add the tomatoes,
green onions, jalapeno, salt, sugar, and squeeze in the juice from the
lime. Process until chopped and blended, but not fully pureed. Add the
basil and pulse just until the basil is combined and more finely
chopped. Let the mixture sit for at least an hour for the flavors to
blend.
Copyright © 1999, Kate Heyhoe. All rights reserved.
Email Kate Heyhoe "The Global Gourmet"
at kate@globalgourmet.com
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These are Michael Chiarello's Napa recipes
DAMN HOT POLENTA BREAD (Michael Chiarello)
(Yield: one 9 x 13-inch baking dish)
About 2 tablespoons unsalted butter
Dry ingredients:
2 cups all purpose flour
1-1/2 cups fine grind polenta
1/4 cup granulated sugar
2 tablespoons baking powder
2 tablespoons baking soda
1-1/2 teaspoons Gray salt, dried and ground
1 cup grated Asiago cheese
1/3 cup finely sliced scallion greens
Wet Ingredients:
4 extra large eggs, whisked
1-1/2 cups buttermilk
1/2 cup Hot Sauce (recipe follows)
1/4 pound unsalted butter, melted
Preheat the oven to 350°F.
Lightly butter a 9 x 13-inch baking dish. In the bowl of a heavy-duty
mixer fitted with a paddle, mix together the dry ingredients. In another
bowl whisk the wet ingredients. With the mixer on medium speed, add the
wet ingredients to the dry ingredients in a steady stream and mix about
30 seconds, to form a batter.
Spread the batter in the baking dish. Bake in the middle of the oven for
about 30-35 minutes, or until the bread is golden brown and gives some
resistance when touched at the center. Cool on a rack and cut into
squares.
Related recipe:
HOT SAUCE (Michael Chiarello)
(Yield: 2 quarts)
1/4 cup extra virgin olive oil
2 jalapeno or other hot peppers, finely chopped
9 roasted bell peppers, peeled, seeded, and puried (about 2 cups)
1-1/2 quarts pureed tomatoes
1 tablespoon Gray salt
Freshly ground black pepper, to taste
1/3 cup red wine vinegar, if bottling
In a 4-quart pot, heat the olive oil. Add the peppers and saute for 3
minutes, or until they are soft. Add the remaining ingredients, bring to
a boil and simmer, stirring occasionally for about 1 hour, or until it
has thickened. Adjust seasoning if necessary. If bottling, add the
vinegar to the sauce to keep the acid up, before processing according to
the manufacturer's instructions.
Chef's note:
Never buy canned tomato puree, it's made from the juice and doesn't have
any taste. Puree your own from fresh tomatoes or whole canned tomatoes.
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CURRIED COCONUT SHRIMP WITH SWEET POTATO FRIES
This is a classic Caribbean dish that incorporates a number of ancestral
cuisines. The curry represents the Indian influence, the sweet potato
the African influence, and the coconut milk the local Amerindian
influence. You can double the quantities of the ingredients for this
dish, and serve it as a main course with boiled rice molded into pretty
shapes.
2 sweet potatoes, peeled and
cut into long flat ribbons
Oil for deep-frying
Salt and freshly ground pepper for seasoning
1/4 cup (59 mL) olive oil
2 pounds (907 g) large shrimp (green prawns),
cleaned, peeled, and deveined
2 cloves garlic, finely chopped
1 red bell pepper (capsicum),
seeded and finely chopped
1 Scotch bonnet chile (chilli),
seeded and finely chopped
1 tablespoon mild curry powder
2 cups (473 mL) coconut milk
1 small bunch cilantro (fresh coriander),
leaves only, finely chopped, plus
additional leaves for garnish
To make the sweet potato fries, pour oil for deep-frying into a large
saucepan and heat it over a medium heat until it is hot but not smoking.
Season the sweet potato planks with salt and pepper and deep-fry them in
batches until cooked and crisp, about 1 or 2 minutes. Remove from oil
with a slotted spoon and drain on paper towels. Keep hot to serve with
the shrimp when ready.
To make the shrimp, pour the 1/4 cup oil into a heavy-based saucepan or
skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and
chile and cook for about 3 or 4 minutes. Add the curry powder. Stir well
and cook for a further minute, then add the coconut milk. Season with
salt to taste, turn the heat up to high, and continue cooking, stirring
constantly, until the sauce is much reduced and thick, about 10 minutes.
Stir in the cilantro and remove from heat. Serve immediately with the
sweet potato fries, generously garnished with cilantro leaves.
Serves 4 as an appetizer
Dorinda's Taste of The Caribbean
African-Influenced Recipes from the Islands
By Dorinda Hafner
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THE DEVIL'S MUSTARD
Makes about 1/2 to 3/4 cup
I came up with this mustard by accident. When I was first testing
recipes, I experimented by mixing mild mustard flour and hot mustard
flour with a variety of liquids, just to see what would result. I
thought I was being frivolous when I mixed some hot mustard flour with
nothing but Tabasco Sauce, but I actually liked the combination a great
deal. This mixture can be used right away, as part of a sausage and
mustard buffet, perhaps, or with any grilled poultry or meat. But be
assured, it is hot.
3 ounces mustard flour, hot
1/8 cup very cold water
1/8 cup Tabasco Sauce
2 cloves garlic, pressed
1 teaspoon salt
Mix the mustard flour and water to make and paste and let sit for twenty
minutes. Add the Tabasco Sauce and salt.
Copyright 1996 by
Michele Anna Jordan, Good Cook's Book of Mustard.
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APPLE HORSERADISH JELLY (Not for toast in the morning!)
by Judy McCann
This recipe won First Place at the 1994 International Horseradish
Festival. "It took me tons of apples and $100.00 to get my horseradish
jelly correct." But, gee, was it worth it!
3 lbs. tart apples, cut into chunks (do not core or peel)
2 cups sugar
1/2 cup prepared horseradish, drained well
Place apples in a large, heavy saucepan and add enough water to cover.
Bring to boil. Reduce heat and simmer 30 min. Strain juice through a
colander into another saucepan; discard solids. Line colander with a
double layer of cheese-cloth and strain juice again into a clean
saucepan. (It will take about 1 hour for juice to drain). Place saucepan
over medium-high heat and bring juice to boil. Add sugar and cook gently
until it reaches 220 degrees F on a candy thermometer or until a few
drops gel when placed on a plate or in a freezer.
Stir in horseradish and simmer 1 minute. Skim foam and discard. Pour
jelly into sterilized jars. Seal and store in a cool, dark place.
Yields about 2 pints. Serve on crackers with cream cheese.
The Root Queen's Guide to Horseradish, by Judy McCann
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HORSERADISH BISCUITS
by Judy McCann
2 cups Bisquick baking mix
2/3 cup milk
1/3 cup prepared horseradish, well drained
1 tablespoon Italian seasonings
1 teaspoon onion powder
1/3 cup grated Parmesan cheese
Heat the oven to 450 degrees F. Mix all of the above ingredients
together and drop by spoonfuls onto a greased cookie sheet. Bake about
10-12 minutes until brown. Good with Apple-Horseradish Jelly!
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