Text 17210, 135 rader
Skriven 2014-09-21 06:56:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: farmers
===============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Sometimes I will buy a tray of "iffy" bell peppers on a deep-discount
 DD> and put them in my dehydrator to get preserved for later use - allowing
 DD> that same smell to permeate my tin-can. Since the chilies and the bell
 DD> peppers are all part of the capsicums the aroma is quite similar. And I
 DD> can always use the dried peppers in various dishes when the mood to
 DD> cook strikes me - especially Cajun/Creole grub.

 NB> How do you store the dried peppers...?  In jars?  In the freezer?

Mostly in the mayonnaise jars that didn't make it to Funk & Wagnall's porch
(Laugh In reference for those who remember that show). I generally stem, core
and slice the flesh into strips or 1/2" squares. Then into a screw top jar with
a packet or two of my hoarded silica gel which has been toasted to make sure it
is very dry. I've kept some as long as two years with no spoilage. Bell peppers
(no heat) go into jars with blue lids. Chilies go into jars with red lids (and
are labelled - since an Anaheim (mild) and a serrano look very much alike when
dehydrated).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jalapeno Poppers w/Serrano Sour Cream Dip
 Categories: Appetisers, Dips, Chilies, Dairy
      Yield: 8 Servings
 
      8 lg Jalapenos

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Yoghurt cheese
      1 sl Bacon, cooked crisp, in
           - small pieces
      1 cl Garlic; minced
        pn Salt

MMMMM---------------------------BATTER--------------------------------
      1 lg Pastured egg; separated

MMMMM-------------------SERRANO SOUR CREAM DIP------------------------
      2 tb Serrano & Garlic Aioli *
    1/4 c  Sour cream or creme fraeche
      1 tb Apple cider vinegar
 
  * Separate recipe
  
  Blend the aioli and the sour cream and serve with the
  poppers!
  
  Roast the jalapenos at 400oF/205oC (I use a toaster oven)
  for about 15-20 minutes or until the skin is blistered and
  brown, turning about half way through. Alternatively, you
  can roast the jalapenos on a comal or cast iron skillet
  until done. Place the roasted jalapenos in a dish towel
  and allow to rest for about 10 minutes (this will help
  with the skin removal).
  
  Remove the skin. Make a small vertical slit in the
  jalapenos, careful not to remove the stem, and clean out
  the seeds.
  
  To make the filling, mix the yogurt cheese, salt and
  garlic together until combined. Add the bacon pieces.
  
  Fill the jalapenos with a spoonful of filling and pinch
  them closed.
  
  To make the batter, add the egg white to a mixing bowl of
  a stand mixer (or use a hand mixer) and whip until stiff
  peaks are formed, about 2-3 minutes. While the egg white
  is being whipped, add the egg yolk to a bowl and whisk
  until light and frothy, about 30 seconds. Fold the stiff
  egg white gently into the egg yolk.
  
  Heat up a cast iron skillet on medium high heat. When the
  pan is hot, add bacon grease or ghee to the pan. Dip the
  stuffed jalapenos in the batter to coat and then saute in
  the skillet until the edges brown. Flip the jalapenos and
  cook on the other side. When nicely browned, remove to a
  plate. Continue to cook in batches until completed.
  
  Serve with Serrano Sour Cream Dip.
  
  Recipe by Lindsey - The Homemade Mommy
  
  From: http://www.foodrenegade.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Serrano & Garlic Aioli
 Categories: Five, Sauces, Vegetables, Chilies
      Yield: 1 Cup
 
     20    Serrano chilies
      8 cl Garlic; peeled
      3 tb Water
    1/2 c  Olive oil
           Salt; abt 1/2 ts
 
  Place the serranos in a small pot and cover with water.
  Bring to a boil and then lower to a simmer and cook about
  15 minutes or until darkened and cooked through.
  
  Reserve 1/4 cup of the cooking water but drain the
  serranos. Add the cooked and strained serranos, garlic,
  salt, and a little of the cooking water (start with about
  a tablespoon or two) and blend in a high speed blender or
  food processor.
  
  With the food processor or blender on, slowly pour in the
  olive oil in a thin stream. The mixture should start to
  emulsify and thicken like a mayonnaise.
  
  Store in a small glass jar. This recipe makes about a cup
  of aioli/salsa.
  
  We enjoy this salsa on pretty much anything you want to
  add a spicy kick to: eggs, tacos, potatoes, meats, etc.
  
  Recipe by Lindsey - The Homemade Mommy
  
  From: http://www.foodrenegade.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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