[CH] Make-shift poppers and Cayenne Olives.....
Linda Reynolds (lr21@cornell.edu)
Fri, 10 Sep 1999 13:31:31 -0500
Hey fellow pepper heads!
It has been awhile since I have posted but read daily. Has been a crazy
time here at the University....sheesh, work gets in my way!
Just thought I would tell ya about a few things that I have done that may
be a bit "unconvential" (like me I suppose). I wanted to make the hab
olives that were talked about again a little while back but didn't have any
ripe and my husband doesn't really like them so....I have some ripe, long,
red cayennes on the window sill. I had several bottles of opened green
olives so I just replaced the pimento with slices of cayenne....the red
made them look natural. The heat was nice and later on, I put some minced
ripe hab into the juice and that add extra zip. Recommended!
Also, I had Jalepenos and really wanted poppers. I didn't have bacon to do
the wrapped ones that I have done in the past (and are one of my fav
recipes). So....I did the breaded ones using crushed potato chips! I par
boiled the deseeded chiles, drained, then stuffed with cream cheese and
cheddar, then wet them a bit, shook in flour, dip in egg, roll in chips,
then bake. They turned out great and didn't have all the breading falling
off like when I deep fry. Really good.
And with all the talk about habs....to answer someones question about
ripening off the vine, I have had great luck with picking good sized, green
habs and putting them in a wire basket on a window sill with other peppers
and they have turned orange in a matter of days. Also, anyone with a lot
of habs I highly recommend making one of the Jamacian Jerk paste recipes
posted last year. I printed all of them and kind of meshed them all
together. It turned out great and I still have a bit left. I just made it
in the blender and refridgerator to marry the flavors for a few weeks then
put in bottles that were recycled from the pastes that I had bought before
making my own. That stuff will take your fillings out!
Linda in Upstate
Still harvesting lots of cherry tomatoes and lots of peppers on the plants
ripening.