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Archive for the ‘red peter pepper’ Category

 

Ozarkhomesteader's Pepper Jelly

 

Like a brilliant jewel, pepper jelly made with red chiles and cranberry juice tantalizes for fall feasts and Christmas presents.  I’ll post the full recipe in a couple of days.  It’s incredibly easy and oh-so-delicious with cream cheese and crackers, on cornbread, or even as a sweet-sour-and-hot drizzle sauce for chicken, fish, or vegetables or a dip for egg rolls, spring rolls, and other appetizers.

 

Perfect for Holiday Gifts

 

How hot do you like it?  Discuss.  🙂

Copyright 2010 Ozarkhomesteader

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Regular readers know I’m all about using what we grow here, in season.  Fortunately, some foods stay seasonal months after you’d think possible, such as the butternut squash that I picked in early November and kept in a cool room for winter, preserving it for our use last night.  For dinner we ate roasted  butternut squash, beets, onions, leeks, and shittake mushrooms served with Italian sausage and a sprinkling of goat cheese over a bed of whole-wheat fusilli pasta, cooked al dente.  The roasted butternut squash and goat cheese almost melted in the pasta to create a creamy, chunky, buttery sauce.  The beets provided glorious color and a caramelized sweetness.  Fresh herbs and Italian sausage rounded out the dish.   As always, we went organic with everything we could–in this case, everything.

Here’s what we used; you could change quantities to fit what you have on hand.

  • 2-3 large freshly dug beets, rough parts peeled off and quartered
  • 1 small butternut squash, peeled, seeded, and diced
  • 1-2 leek bottoms, cleaned (sliced lengthwise) and sliced across the grain
  • optional:  1  small, sweet onion, quartered and sliced (if you don’t have leeks)
  • 1 teaspoon or so finely chopped or dried Italian herbs (rosemary, oregano but probably not basil for this dish)
  • olive oil
  • butter
  • optional:  splash of balsamic vinegar
  • 1 cup or more of shittake mushroom tops, halved and then sliced  (other mushrooms will work too, but you may want to alter the roasting time)
  • 1/3 pound Italian sausage
  • 1 sweet or hot Italian pepper (ours came from our garden by way of the freezer), sliced
  • optional:  red pepper flakes
  • 3/4 – 1 dry cup whole-wheat fusilli pasta (or other hearty curly pasta that will retain its character in the face of other flavors)

Begin by preheating the oven to 375 degrees F.  (You could go to 400 degrees F, but only if you are using more, smaller beets, and then you’ll need to reduce total roast time to 20 minutes.)  Lightly coat the bottom of a heavy pan with olive oil and butter.  (I used cast iron–big surprise, right?)  Spread on your beets, squash, leeks and onions, toss them with the herbs, a little more olive oil, salt and pepper, and, if desired, the balsamic vinegar.  (You can also save this ingredient for later or leave it out altogether.)  Roast these vegetables for 20 minutes and then add the shittake mushrooms and roast for 10 more minutes.  Meanwhile, brown the Italian sausage and crumble or slice it and then keep it warm with the red pepper slices.  Pump up the heat with red pepper flakes if you want more spice.  As the sausage and peppers cook, prepare the pasta in boiling water.  Everything should be ready at about the same time–approximately 35 minutes after you started prepping the vegetables.  Put the drained fusilli in bowls and then add the sausage with peppers and the roasted vegetables, tossed with balsamic vinegar if you didn’t use it earlier.  Sprinkle the goat cheese on top.  As you eat, the goat cheese and butternut squash will start to meld with the pasta.

Vegetarian option:  substitute seasonal beans or seasoned garbanzo beans for the sausage!

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome. Please contact me for permission to use photographs.

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Tonight we had huge noodle bowls for dinner, relying on fresh produce and poultry from our back yard or Conway Locally Grown.  These noodle bowls are packed with veggies, spice, and cooling coconut milk (which, alas, is not local at all).  Unfortunately, after I planned the dish, I discovered that my neglected fresh ginger was no longer fresh, so I found other ways to get ginger flavor.  If you have fresh ginger, by all means grate it and use it.  Use a wok for this one-pot meal.

Ingredients

  • 1/2 lb. boneless, skinless chicken breast, cut in half lengthwise and then thinly across the grain
  • 1/4 cup Sriracha or homemade pepper sauce
  • 2 tablespoons sherry
  • 2 tablespoons extra-ginger ginger beer
  • natural soy sauce
  • walnut oil (or peanut oil)
  • toasted sesame oil
  • 2 small carrots, cut into pennies
  • pickled ginger juice
  • broccoli (garnish)
  • pea pods (a couple of cups)
  • big pile of shittake mushrooms, sliced
  • 2 baby bok choy heads, trimmed and cut diagonally
  • optional:  splash of hoisin sauce
  • 2 big pinches dried ginger
  • 2 red peter or other hot pepper, seeded if you want, and then sliced thinly
  • leek bottom, cut in half lengthwise, cleaned, and thinly sliced
  • broccoli florets
  • handful per person of prepared Thai rice noodles (like very white fettucini)
  • 1/2 can to 1 whole can coconut milk (light okay)

Method

Begin by marinating the sliced chicken in the Sriracha, sherry, ginger beer, and a splash or two of soy sauce.  While the chicken gets nice and spicy, prep your vegetables.

Wait–where are the snow peas?  Oh, here they are!

In a good wok over high heat, pour in a little of the nut oil, add your carrots, and pour on a tablespoon or two of pickled ginger juice.  Stir-fry the carrots until they get tender and maybe have a little caramelization on a few. Most of the liquid will have cooked off too.  Distribute the carrots in the bowls you’ll be using for eating.  Next, add a little toasted sesame oil, the snow peas, and a splash of soy sauce to the wok.  You can add a splash of water too if you want, but make sure it all cooks down.  Stir-fry the snow peas until they are tender.  Portion them out in your eating bowls to one side.

Now it’s time to stir-fry the shittake mushrooms.  Add a tiny bit of oil to the wok and toss in the mushrooms.  The mushrooms will give up a little liquid; that’s good, as it will help them cook.  Help them a little more by pouring in another splash of pickled ginger juice.  Is most of the liquid cooked off?  Out of the wok they go and into the bowls!   Be sure to put them in the half where you didn’t put the snow peas.

Next toss in the sliced bok choy with a little more nut oil and some of that ginger juice.  If you have it on hand, add a little hoisin sauce.  As the liquid cooks down, find a spot in your bowls for the bok choy.

Next up are leeks and chile peppers.  We just had a few florets of broccoli, so I added them in here.  Same story–different verse. Use a little oil.  Add a little more ginger juice if you think they need it.  Add in the prepared rice noodles and stir-fry to combine.  Plop in the bowls.

Last is the chicken.  Taking care to get chicken but little marinating liquid, add the chicken to the wok and stir-fry until the liquid is cooked down.

Now pour in 1/2 can to a whole can of coconut milk and heat until it gets bubbly.Distribute the chicken in the eating bowls and then pour on the coconut milk, which is now conveniently infused with all of the goodness that you stir-fried through the whole prep.  Yes, we just used coconut milk to deglaze the wok.

Eat.  Enjoy.  Since we separated the elements as we stir-fried them and again going in the bowls, you can get a different mouthful of flavor each time you dive into the bowl and pull out a morsel.  Use chopsticks for the most fun, with a soup spoon to get every tasty drop in the end.

Variations

This dish would be delicious with cilantro or Thai basil on top, but, alas, we had neither ready to pick right now.  We also sometimes use Asian eggplant in this big bowl of yummy, but we don’t have that yet either.  Feel free to substitute shrimp for the chicken.

What’s the largest number of local produce and protein that you’ve managed to get in a single dish?  Do you cook a similar pan-Asian dish?  Do tell!

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use photographs.

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We grow a dozen or more variety of chiles–hot peppers–each year.  One mild chile that I’m growing this year for the second time is pasilla, also known as chile negro.  Pasilla bajio has a mild but smoky flavor and can be added to fresh salsas or dried and powdered for a mole sauce.  Mole is, of course, the distinctive savory Mexican chocolate sauce that, frankly, is pretty darn hard to find in our neck of the woods.  Last year I only had one pasilla bajio plant, but I am planning for lots more this year, so I hope I’ll have recipes to share this fall.  (I bought my seeds for pasilla bajio here.  No, the company’s not paying me.  I just like the seeds, plus the packages have beautiful art work.)  All chiles originated in the Americas, but they spread around the world like wildfire with the Columbian exchange.  As they spread, they diversified, each culture adapting them to specific use.

When you’re selecting chiles, think of the purpose and heat.  Hungarian wax peppers, for example, are relatively mild, and you can pick them at green, yellow, and red.  I like to use them fresh and cooked as well as pickle them.  Thick-walled jalapenos hold up for roasting.  Hatch or Anaheim chiles are large and relatively mild, making them ideal for stuffing and salsa.  Poblano peppers dry well for sauces.  Of course you could choose cayenne for red pepper flakes (although I like red peter for dried red pepper).  There’s an almost endless variety of Asian peppers.  You could also pick habaneros with their extreme heat and fruit essence, but, frankly, they are so hot that we are content to buy those on the rare times when we want their intense flavor.  Regardless of which peppers you pick, go for a little variety, and think of how you use peppers before you buy.

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We went from wondering if another ice age was on its way to believing in global warming again this week.  The unseasonably warm weather cried out for a cooler dinner, and gigantic chives and Asian mustard that went from salad size to mandatory cooking overnight made me think of some of our favorite pseudo-Asian meals.  Tonight we’re having spicy peanut-sesame noodles with broccoli, coconut-crusted chicken, and a mess of mustard greens finished with hoisin sauce.

I first had peanut-sesame noodles a couple of decades ago at a Chinese restaurant in a country house outside Madison, Wisconsin.  Come to think of it, I’m not even sure if the place was licensed as a restaurant, but it got a big following quickly.  The food was good, but the most fun was the owner’s enthusiastic teenage daughter, Sunshine.  After we’d visited a few times, Sunshine told us that she was going to order for us that night, not from the menu but one of her favorite things that her mother made for the family.  Out came the noodles.  I was in love.  These probably bear little resemblance to those, but I can make them with ingredients I have on hand.

Spicy Peanut-Sesame Noodles

This recipe will make more than enough noodles for a whole family of four (or more).  I used whole-wheat spaghetti noodles, but you could use udon noodles or thick rice noodles too.

Serves 4-6

  • 1/2 box whole-wheat spaghetti noodles
  • 1/4 cup chicken broth (or veggie–also okay to use water, but then you’ll need to increase the other ingredients a bit)
  • 1/3-1/2 cup good peanut butter
  • 1 hot pepper (chile), diced finely–I used a red peter pepper I had in the freezer.  Feel free to use more peppers if you like it spicier.
  • 1 crushed garlic clove or several garlic chives, diced finely
  • 2-3 dashes rice wine vinegar
  • 6-7 dashes soy sauce
  • 1 tablespoon toasted sesame oil
  • optional:  freshly grated ginger or pickled ginger, slivered
  • 2-4 scallions or chives, sliced across the grain (both whites and tops)
  • carrot, slivered or coarsely grated
  • optional garnishes:  cilantro, coarsely grated radish, snow peas, shelled edamame

Begin by prepping the sauce for the noodles.  Heat the peanut butter and broth to get everything moving.  I heat them in a one-cup pyrex measuring cup in the microwave and then use the measuring cup for mixing everything else. Add in the hot pepper, garlic, rice wine vinegar, soy sauce, and sesame oil.*

Now prepare the noodles according to package directions.  Pour off the cooking liquid and while the noodles are still hot, add the sauce and stir well to combine.  Stir in some of the scallions, carrots, and garnish and pile the rest artfully on top.  Set the noodles aside or refrigerate.  You’ll serve these noodles at room temperature or even cold.

Do you want to make this a vegetarian one-dish meal?  Use the veggie broth, and toss in shelled edamame or stir-fried tofu.  By the way, this sauce is an excellent appetizer dip for vegetables!  When we take it to parties, people love that it’s not the same-old ranch or bleu cheese dip, and it’s a lot healthier for you.

Go ahead and take a closer look.

Quick Broccoli

I used two cups of florets, fresh from our garden, and tossed them in salted water in the wok.  That’s all!  Then I used them as additional garnish on the noodles.

Coconut-Crusted Spicy Chicken

serves 2-4

  • 1 chicken breast, about half a pound, cut into strips (half of the thickness of the breast, about 3/4-inch wide each)
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2-4 tablespoons lime juice
  • optional:  2 tablespoons rice vinegar (use if you only use 2 tablespoons of lime juice)
  • 1 large jalapeno or other chile, diced fine (or more to taste)
  • 1 egg, beaten  You don’t need to double the egg if you double the recipe.
  • 1/3 cup coconut

Start by making the marinade by mixing together your liquids and prepped jalapeno.  Process everything with a stick blender or in a regular blender.  It’s okay if some of the pepper remains unprocessed.  If you do not have a blender, just chop the pepper even more and let it meld with the marinade for a little while..

Pour the brine/marinade over the chicken breast strips and let everything soak for several hours, turning regularly to make sure that the marinade reaches all parts. (If you’d like to let the chicken soak overnight in the mix, add 1/4 cup water to make a brine.  Otherwise, the acid in the juice and vinegar will “cook” the chicken and make it tough.)

To have un-crusted chicken, pour off the marinade or brine and stir-fry the chicken in a little coconut oil.  To crust the chicken, pour off the brine, dry the chicken well, and dip it first in the egg and then in the coconut.  Place the chicken pieces on a greased cookie sheet and bake it in a 325 degree F oven for about 20 minutes, turning the chicken over half way through, until the chicken is golden brown on the outside (and, obviously, cooked through inside.)

I also served dinner with mustard greens in hoisin sauce (pictured in the upper right corner of the bowl).  Simply prep a mess of greens (see photos above and below for what constituted a “mess of greens” tonight!) by stripping off the tough stems, chopping everything roughly, stir-frying quickly in sesame oil, and tossing in some hoisin sauce to finish wilting the greens.  As hot as it’s been outside, the greens were really sharp.

*If you have a family member who’s a little leary of new things, reduce or leave out the toasted sesame oil altogether and add a bit more chicken broth and vegetable oil to thin the noodle dressing. Sesame oil has a distinctive (some say acquired) flavor.

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Today’s post on selecting seed is focused on a single plant:  Red Peter peppers.  Truth be told, the naughtiness in me took over the first time I ordered these, but the flavor, color, and drying quality had me coming back for more. (Wink, wink, nudge, nudge.) As just about every seed source will tell you, red peter peppers have an unusual shape.  They look, as one source politely noted, “anatomical.”This picture (with brightly colored radishes too) does not do full justice to the “anatomical” nature of these peppers, nor to to their rich color and flavor.

Red Peter peppers have what I’d call a nice amount of heat.  They give you a broad but light burn.  Their flavor and odor have hints of flowers and raspberries, like good hot peppers do.  What really won me over was that Red Peter peppers dry so well.  Red Peters start out a beautiful Christmas red, but unlike cayenne peppers, for which the color dulls over time, Red Peter peppers’ color just get more intensely, deeply red.  Like cayennes, Red Peter peppers have thin walls and thus easily dry, even in the humid South without a dehydrator.  Given their good drying qualities, they are superb for crushing and adding to recipes all winter long.

I suppose you might end up having to explain the origins of the name to the kids, but other than that, I see these peppers as ideal for a family garden.

A few seed sources (not an endorsement!):

Plant source (again, not an endorsement!):

Photographs from Dave’s Garden:  http://davesgarden.com/guides/pf/showimage/60750/

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL for this site and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use photographs.

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Today I picked up another order from Conway Locally Grown, a wonderful variation on CSAs.  My father is visiting us, so I went crazy and ordered all sorts of things I ordinarily wouldn’t have, including an emu egg.  Yes, I’ll be blogging about that later this weekend or early next week. Among the things I ordered were snow pea tendrils. I confess that I knew nothing about them except that they sounded tasty.  Oh, my stars, they are!  I made an Asian-inspired meal with lime-ginger salmon; coconut-milk-infused stir-fried vegetables including spicy carrots, shitakes (also from Conway Locally Grown), and yard-long beans (frozen, from our garden) with red-peter pepper, leeks, and garlic; and peanut-sesame soba noodles.  I tossed the snow pea tendrils in the noodles and then added more tendrils to top the noodles.  I couldn’t stop myself from getting even more tendrils to add to the noodles as I ate.

Snow pea tendrils taste like peas but are so much more delicate and fresh tasting.  They smell like sweet clover.  They crunch like sprouts.  You can eat them fresh like we did or stir-fried very briefly.  If you haven’t tried these yet, you should!  I know I’ll be planting extra snow peas to be able to have home grown tendrils–although I can’t imagine how they could be any better than the ones I got today.

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