Text 25038, 104 rader
Skriven 2009-06-16 21:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Re: Sorry, been busy
============================
-=> Stephen Haffly wrote to Dave Drum <=-

 RH> And the memories of Steve turning as red as a fire truck after taking
 RH> one of the hot peppers in Gail's Kung Pao chicken. (G)

 DD> I thought Steve could handle some heat. I had a couple those peppers
 DD> and they weren't all that hot.

 SH> The one I got was!

You must have gotten the luck of the draw. When the plates went around for all
to share I got a couple - which, as I said - weren't any hotter than the ones I
get down the Tai Pan restaurant.
 
 SH> Anyway, I survived.  I just made up a batch of Pseudo-Melinda's Hot
 SH> Sauce.  It seems to be one of the things that says we have arrived and
 SH> are settling down.

If you can handle habs and Scotch bonnets then that must have been a dandy
chile. I have been gifted with a half dozen home grown Bhut Jolokia chilies ...
which I have dried and harvested the seeds from. I am debating whether to start
a container garden with some of the seeds or donate them to friends and let
them do the work for a portion of the produce.    Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: F-16 Afterburner Sauce
 Categories: Chilies, Spices, Condiments, Sauces
      Yield: 34 servings

    1/2    Dried Ancho Chile
      1    Fresh red Thai Chile
     16    Fresh Scotch Bonnet,
           - Habanero or Red Savina
           - Chilies; preferably
           - orange or golden yellow
           - unless using the Savinas
      1 c  Coarse chopped yellow onion
      4 lg Cloves garlic; crushed
      2 tb Fresh Lemon Juice
      2 ts Imitation Rum Extract *
      1 c  White vinegar
      1 ts Dried oregano

  Recipe By: Jennifer Trainer Thompson in "Hot Licks" 

  * You may also use 2 TB dark rum if you have it on hand.

  Submerge the ancho in a pot of hot water and soak until soft, about 20
  minutes. Chop ancho finely and reserve. Roast and peel the Thai chile.

  Stem, seed, and finely chop the chile. Stem and seed the Scotch
  bonnets, leaving the inner membranes (and, if desired, a few seeds).
  Combine the Scotch bonnets with onion and garlic in a food processor
  and process until very finely chopped. Combine lemon juice, rum
  extract, and vinegar in a nonreactive pan and bring to a boil.

  Pour liquid into processor, add the oregano and Thai chile, and
  process lightly. Add the ancho teaspoon by teaspoon, processing
  briefly in between, pulsing only enough to obtain a smooth,
  sauce, highlighted by red flecks. (Overprocessing or adding too
  much ancho will result in a redder sauce, which is also quite
  beautiful.)

  Refrigerated, this sauce will keep 6 weeks. 2 cups.

  Serving Ideas : Curtis sez: Try this on black-eye peas for a great
  snack!

  NOTES: This recipe has the basic ingredients of a Caribbean hot
  sauce, although the Scotch bonnet peppers appear in extremis for
  those who care about flavor but can't get enough heat. The recipe
  is not named after the Navy fighter plane that starred in Desert
  Storm, but after the sixteen chilies that create a heat storm of
  their own in this sauce. In other words, this is a sauce for
  chile-heads whose predictable reaction to all hot sauce is,
  "oh, it wasn't that hot," because the F-16 takes no prisoners.

  Though many Caribbean sauces feature one chile type, I also
  used an ancho and a fresh red chile; I like the fuller tones
  of the ancho, and the red chile adds a lingering heat to the
  hit-and-run Scotch bonnet. Perhaps just as important, the red
  chile contributes brilliant crimson flecks to an otherwise
  golden sauce, which I like to think of as little warning flags
  signaling the red-hot heat to come. 

  CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.

  MM Format by Dave Drum - 12 February 1997

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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