Zest Fest 2012

A short road trip to Irving for Zest Fest 2012!  I met up with my friend Katie and found out what a chilehead she is after she made 2 trips back to the car to unload her purchases.

I'm short on the show photos, there are plenty to be found. So here is a brief round up:

The Winners From I Love It Spicy

Photos From Scott Roberts

ZestFest 2012 at Facebook

My meager bounty of yummy loot.  I could fill the bath tube with the hot sauce that I have around here so I was more tasting and looking goodies for other than hot sauce or salsas.  With that being said, there are some excellent products out there  and it was a treat to taste all of the flavors of Zest Fest!  Congratulations to the winners and all the others that work so hard to bring spice to our life!

See more about the products at my
Photo Gallery.

After the Saturday at the Zest Fest, it was off to Grapevine for adventures with my friend Katie.  First stop, Tommy Tamale.  An large selection of fresh tamales, salsas and sauces.  After some sampling, I left with Spicy Pork and Four Cheese.  The owners are awesome and hard working.  I hope to see them next year at Zest Fest.  (They mail order, too)

Next stop, Tolbert's in the Grapevine historical district for some food, drink and after dining tunes.  Tolbert's was founded by co-founder of the Terlingua Chili Cookoff, Frank X Tolbert, Sr. and family. 

Highlight of the night was Buddy Whittington, blues rocker.  The band was late to start but  we got in the groove with an near 2 hour first set.  And I will have the opportunity to find Buddy in my hood next weekend. If he makes it to your town, don't miss the show!  Thanks Katie!

And then there was the midnight hour harvest of Opuntia sp. for Congo Joe.  I was able to collect from a couple of locations but got lost on the way out of town and missed the spiny one.  Next trip!

Back on the road home I always pay tribute to the Founding Father of Texas, General Sam Houston. But what did I find, some was stealing his monument.  Oh my gosh!  NOT, just a freak photo from my window.  I love road trips!

I had a hoot!

Beth in Texas

Red Eye Gravy for the New Year BEPS

Red Eye Gravy for the New Year BEPS

First of all, BEPS = Black-Eyed Peas, a New Year tradition in South, we eat these for luck through the year.  Those wonderful little legumes are nutritious, too!

I have never made or, from my recollection, ever had Red Eye Gravy.  Oh! what I have been missing.  It's a simple recipe, I don't even think you need the ham renderings, the magic comes for the strong black coffee blended into the light roux. It's magically addictive, just like Starbucks or Dunkin Donuts.  It's thick and rich and it's GRAVY!

The Roux

Red Eye Gravy 
1/2 LB Country Ham Steaks*
2 TBS Butter
2 TBS Flour
1 TSB Onion Powder
3/4 Cup very strong black coffee
1 -2 Cup Chicken broth, water and/or milk**
Salt & Pepper to taste

• Once favored meat of choice is cooked, removed from skillet\pan and keep warm.*
• Drain off any excess grease.
• Melt butter in skillet until it begins to bubble
• Add flour and stir consistency to create a light roux
• Add onion powder, blend into the roux
• Add the strong black coffee
• Stir well and then add the broth/water/milk until desired gravy thickness is achieved

*Any renderings will do, just drain off all excess grease.  Bacon will do just fine!
**For thinning to desired consistency.

My new affinity for Red Eye Gravy could be because I rarely drink coffee these days and it's a fix. Give it a taste and you will see why this wonderful gravy should be on every breakfast menu 24 hours a day.

Happy New Year 2012!  Eat your BEPS!


Beth in Texas

Blue Cheese in Chipotle Oil

I LOVE this Rosenborg Blue Cheese in Oil! My jar was running dry of the blue cheese so I decided to improvise and make my own with some chipotle powder to kick it up.  So far so good but I learned some lessons as in the process (see Notes).

Blue Cheese In Oil

1 Cup Canola Oil

1 Tsp Peppercorns

1 Tsp Granulated Garlic

1 Tsp Course Ground Black Pepper (smoked if availale)

1/2 Tsp Bay Leaf - Crushed/Chopped (I used Lemon Bay)

2 Tsp Smoked ground chile powder

8 Ounce Creamy Blue Cheese

Blend all ingredients in a bowl except the blue cheese.

Cut blue cheese into 1/4" squares and pack in to sterilized jars.

With a spoon, continuously stir the oil ingredients and pour over blue cheese in jars.

Seal and refrigerate.  Let flavors meld until desired flavors result.

Notes:  

• I used EVOO but should have used the Canola Oil as on the label of the Rosenborg, the EVOO congeals when refrigerated.
• A 60% cream blue cheese is recommended.  I used a cheapie Danish "crumbling" Danish blue. I used olive oil spray on utensils to prevent crumbles.
• The Rosenborg label listed citric acid as antioxidant, I had citric acid on hand and added one tsp. I have no problem with citric acid.  No model to compare.
• Prepare the oil and chile powder in advance to let flavors meld or be prepared to wait.
• Day 2:  All is good, more flavor is coming on and no clouding.

This is good stuff.  Keep refrigerated and it will last for months.

Cheese Lover in Texas

Beth

Customer Profile: Nolan's Hot Sauce

Meet Nolan of Nolan's Hot Sauce!  At 13 and my youngest customer, he is quite talented with the hot sauce and has been quite popular at the farmer's markets.  I'm not a fan of green sauce but he has hit the mark with his very pleasing, tangy Green Fire. I love this one! And Nolan brings the heat with his Tongue Scorcher, levels of heat brought by the hot peppers and horseradish.  I also hear that he is quite the creative chef.  Give a shout out for Nolan and a promising career in front of him.  We wish you all the best Nolan!

A Note from Nolan:

To Beth,

My Name is Nolan and in December I will be 13 years old. My favorite thing to cook is seafood which I buy fresh from my fishmonger who gets his fish fresh from the N.C. coast. I started making hot sauce about three months. Since I have sold close to a hundred bottles, and counting. The first hot sauce I made was my Original, then my Desert Scorcher, then my Green Fire, then finally my Tongue Scorcher. My best selling sauce is the Green Fire, which has a lite citrusy flavor that people can't get enough of. Ever since i was little I have liked peppers of all kinds. My favorite kind of pepper now is the poblano. Not for it's heat but it's mild and slightly bitter taste.   -nolan

A big high-5 to Nolan, his sauces and his future with whatever it may hold for him AND to his folks that have given him the encouragement and opportunity to succeed.  Thank you Nolan's Dad!

Thank you for sharing your story and sauces, Nolan!

Beth in Texas

Customer Profile: Joey Tio Sauce

Joey Tio has some excellent sauces and his new Green Sauce rocks just like Uncle Joe.  His grill fired jalapenos put this one over the top.  His Original Red is just the right heat and the garlic and twang that is favored by this Texas Chica.

He makes sauce with passion and with the demand from family and friends, these creative sauces  keep him on the ready to fill the demand.

Joey's talents go far beyond the hot sauce.  He is also a guitar man, teacher, songwriter and singer.

Find out more about Joey Tio and his Acoustic Cloud Studio

Love ya Uncle Joey!

Stuffed Burgers - A Method

This idea has resurfaced from the cold Winter of 2011.  I'm don't even recall what blog or forum I found it but it sounded like wonderful idea for the indoor grill. 

While you will have to use your own imagination to stuff these dudes like you want, the method is simple.

Cookie Sheet Stuffed Burgers

Line 9" X 13" cookie sheet with wax or parchment paper

Spread 3 - 4 pounds of lean ground beef across span of cookie sheet.  Spread as thick or thin as you like keeping in mind that this thickness will more than double once stuffed and folded.

Spread stuffing ingredients over 1/2 of the press out slab of beef. 

In this case, we used sauce, blue cheese and green olives.

From the end with no ingredients, carefully lift wax paper and burger to fold over the top of the ingredient side.

NOTE:  To make for cleaner, less dripping burgers, you can place your ingredients in portions so that when you cut the stuffed patties, they will be more compartmentalized.  Keep watching, you will see.

Once folded, pinch edges to hold ingredients into the loaf.  With a pizza cutter, square out portions as desired.  Depending on your ingredients, you may or may not want to pinch off edges of each patty.  Personally, I liked the dripping edge on the burgers but that's a choice.

Get creative with your stuffing ingredients:  Cheese, vegetables, mushrooms, hash browns, olives, pizza style, taco style, BBQ style, Asian style, breakfast style. 

Make it YOUR way!

Here we have the stuffed burgers on the indoor grill.  Nice, big, juicy burgers that never made it to a bun!  These came out very huge, like a kind of meatloaf of sorts.

As you can see, portioning the ingredients while setting the ingredients would make a cleaner burger but I like this wall to wall stuffed burger way.

I chose to top it with bacon and Jack cheese for a Grand Finale!

 












Happy Burger Rama!
Beth in Texas

Summer, 2011 - Some Photos

It's been a long, hot summer down hear on the Texas Gulf Coast.  The Chile Childs are survivors and they are getting some TLC for the Fall Harvest.

So while we wait for sub-Season of Fall to come about, I have a few photos of things I saw, things I did and a few places I visited in Summer, 2011. 

I would like to add, this my first YouTube slide show, I add this to Things I Learned This Summer list.   I put copyrighted music in the background but it got nixed so.....

Please open this link in an new tab/window for a background tune while you view the slide show:

Romance in Durango

Some of the photos include:
Garden & Chile Photos
Food Creations
My Margarita Row - Branson, MO
Ride The Ducks - Branson, MO
Best Birthday Cake Ever - Italian Cream with Chiles
Planking
Harley Davidson Factory Tour - Kansas City, MO

This was a test of the Peppermania Broadcast System
Beth in Texas

A Simple Pepper Drying Hanging

What a chica can find in her closets!  No...not just shoes!

I found a contraption that I made years ago for drying peppers and never used.  I didn't invent it, it was an idea I found in a magazine or in the early daze of the www.  It had come apart but was easily reconstructed with twist ties and skewers.

Basic materials:
Small link chain
Bamboo skewers
Twist ties or twine for securing skewers
Peppers of choice

Use 3 - 4 skewers for the main/top support "rod".  Secure on both ends with twine or twist ties and tie a twine hanger loop in the middle.

Slice an opening in peppers to prevent rot & mold.

Pierce peppers to skewers and secure to chain with twine or twist ties

Balance as necessary

Hang in sunny location, moving as necessary to protect from rain.

I didn't want to "waste" my good peppers so, as you see here, is $3 worth of mixed chiles from my local Foodarama.

If nothing else, it does make a cool yard art hanging on the fence or decor for a patio party.

So far, so good. Two days on a sunny fence and no rotting yet.  The green Jalapenos are ripening but I guess 118º in the sun will do that!

Status update to follow.

 
Happy Crafting!
Beth in Texas

Chipotle Lime Hummus

After acquiring a summer cold and not wanting to venture to the store for ingredients for a tasty bold snack, I came up with the yummy variation of hummus.   This spicy and nutritious dip is especially complemented by Stacy's Brand Baked Simply Naked Pita Chips.

I based this recipe on Goya's recipe for traditional hummus, substituting with ingredients I had on hand.  You can do the same....

Chipotle Lime Hummus

1      29 ounce can chick peas aka gabanzo beans
4      tbs olive oil
1      tbs roasted garlic
4      tbs lime juice, fresh squeezed (approx 2 limes)
1      tbs smoked chile powder (or to taste
1/2   tsp cumin, ground
2      tbs chipotle hot sauce of choice
2      tbs water, or as needed
        Salt to taste, smoked preferred

Add all ingredients into food processor or blender bowl.  Blend until smooth adding liquids to desired taste and consistency.
Plate or bowl to serve with pita bread or chips.  Garnish with basil, parsley or cilantro.




Easy, pleasy!  I wager someone will like it at your next grill out or tailgate!

Snack Happy!
Beth in Texas

Minor Nutrients For Summer Stress In Chiles

Regardless of where you are, the stress of summer can take a toll on our chile plants.  As we approach the Fall harvest season, this is a really important time to give a little extra attention to our prized chile crop, particularly if we have gotten a little lazy with the Summer doldrums.

Whether you have been growing in the ground or in containers, the watering schedule may have depleted nutrients that the chile plants can really use right now.  If you want to stay organic, fish/kelp emulsion applied foliar or to the root zone offers an excellent boost to the NPK.  There are also some great organic granular feeds available but you may have to quest further than the box stores or order online.  If you don't mind stepping aside from the organics, there is nothing wrong with a balanced formula of Miracle-Gro.

There a couple of minor nutrients that we can add that can help the chile plants along (and tomatoes, if you still have them).

Epsom Salts (magnesium sulfate) will supply two crucial nutrients important to Capsicum, sulfur and magnesium.  While sulfur is more readily available to plants, especially in synthetic fertilizers and acid rain, magnesium can be depleted from the soil.  Magnesium deficiency (as seen in this photo) may be exhibited with chlorosis, leaf curl, stunted plants and fruit, among other symptoms.  Magnesium builds the cell walls, aid in photosynthesis and aids in fruit production.

Epsom salts are readily available at box stores, drug stores, even your grocer.  Apply a tablespoon or two to the root zone or foliar feed at a rate of 1 - 2 tablespoons per gallon of water.

Calcium is needed for cell division and plant growth. Its buffering characteristics are critical to soil balance and largely determine the availability of other nutrients. Lack of calcium results in yellow or pale leaves, and causes blossom-end rot on tomatoes and pepper, as seen in this photo.  BER is accelerated when the deficiency is paired with water stress, too much and too little in the grow season.

Application of dolomite lime or bone meal at the root zone along with a consistent watering schedule can help this unwanted problem.  Either should be available at a reasonable price at your local home improvement center.  Apply at the labeled rate.

Just remember, the chile childs have had a long, hot summer and the season still has life left for us all.  Give them a little TLC now and you may be amazed what you may get by your season's end.

Happy Harvest!
Beth in Texas

Consider Companion Planting

Companion planting is the practice of planting plants next to or close to each other (or at a distance) for various of reasons for the benefit of another variety of plant.  Companion planting has long been used by gardeners and, by observing and sharing with other gardeners, companions became "common knowledge" and not just folklore or wives tales.  

In our times of wanting to avoid pesticides whenever possible, more research is being done on the practice of companion planting and much of the "common knowledge" is proving to have some truth.

Concepts of Companion Planting

• Planting to repel unwanted insect pests.  It has been "common knowledge" to plant African marigold because they expel chemical from roots and foliage that repel insects and nematodes.
• Planting to attract beneficial insects such as pollinators, as well as predatory and parasitic insects. 
• For larger crops, the planting of a nearby host crop to attract certain insects away from the production crop.
• Cover crops to replenish nutrients to the soil for the next planting.  Example - Legumes to replenish nitrogen to the soil.
• Spacial interaction is the planting of taller sun-loving plants near lower growing shade tolerant plants to increase yield.
• Nurse cropping, similar to spacial interaction, is the concept of taller plants with a full canopy providing shade or windbreak to smaller, more tender varieties, or to even suppress weeds.

Not only does companion planting provide benefits to your garden, you too can reap the benefits of the practice by adding variety, color and other useful plants that you may not have considered growing such as herbs, flowers and other vegetables.

Peppermania has added a Dowloadable Companion Planting Guide for Vegetable and Herbs to the web site and you can download it by clicking the Bumble Bee.

Happy Planting!

Beth in Texas

Grilled Tilapia Tacos with Xni-Pec

I was curious about a recipe I received this week for Xni-Pec (pronounced shnee-pek), a table sauce or salsa of the Yucatan.  In Mayan, Xni translates to "dog" and Pec to "nose" so we have "dog-nose" salsa.  This name could be explained by the moist nasal cavity you may acquire resulting from the Habanero in the recipe, you'll be just like a happy dog!

After a little googling, and I found many recipes and and become slightly confused when I found similar recipes for Salpicon, also of the Yucatan and Central America, all with the same basic ingredients and some with tomato or radish.  I also found Salpicón with the same ingredients and "is a term used in French cooking to define a mixture of minced ingredients that are.....to be bound with a sauce after they are diced and mixed and before they are used as a stuffing. The ingredients that are used in salpicon are commonly made up of a mixture of meat and vegetables. Salpicon sometimes incorporates fish."  

OK, Mexico won independence from France in 1867 but did the French influence the Mayans with their cuisine and Salpicón? or did the Mayans just mix their Xni-Pec with some beef or fish and it was still Xni-Pec?

That is research for another day, I just wanted some Xni-pec, a taco night with the ingredients I had on hand and I wanted it easy.  All is good.

Grilled Tilapia Tacos with Xni-Pec

For The Xni-Pec
1/4 - 1/2 cup Sour orange juice* or lime juice
6 - 7             Green onions, diced (1/2 large red or Spanish onion)
1                  Habanero, diced (or more, consider roasting first)
1                  handful Cilantro (or to taste), chopped
Salt to taste

For The Tilapia Tacos
4 Tilapia filets
Lime Pepper to taste
Remaining juice from above

4 - 6 Flour tortillas 

Combine onion, cilantro and 2/3 of the juice in a small bowl and set aside.

Pour the remaining juice over the Tilapia filets and season with Lime Pepper.
Oil grill top and heat grill to medium heat.  
Roast habanero until slightly toasted, de-stem, de-seed and dice to small.
Add habanero to onion / cilantro mixture. Combine well and add salt to taste.
Grill Tilapia 10-12 minutes, turning with large flat spatula halfway through.
As the Tilapia is finishing, fold tortillas in half and carefully toast n both sides.



Remove everything from the grill, lightly shred the Tilapia, stuff into tortillas, insert Xni-pec.  Serve with cucumber, sliced tomato and lime wedges.

My Comments:  
I will use red onion in the Xni-pec next time.
The lime juice works just fine vs sour orange.
I think the Xni-Pec would be very good with shredded brisket.
The Xni-pic with tomato would be very good Ceviche.
I highly recommend Guerrero Soft Flour Tortillas, they are large, moist and puff nicely.


*Sour orange juice   Substitutes:   Mix 1 part lime or lemon juice + 2 parts orange juice OR 2 parts grapefruit juice + 1 part lime juice + dash orange zest OR 2 parts lime juice + 1 page orange juice


For more recipes of the Yucatan visit LOS DOS - THE FIRST SCHOOL IN MEXICO DEVOTED EXCLUSIVELY TO THE CUISINE OF YUCATÁN.

I can now say that I now have prepared and eaten my first ever fish tacos!  Look out Long John Silver!

Beth in Texas

Zest Fest 2011

I decided last minute to make a trip up to Zest Fest 2011, it's only a 4 hour drive and I knew I would be kickin' my booty if I didn't make it.  My deepest fear was how evil the weather would be in Northeast Texas and I think that the week of this year's Super Bowl  showed us just how it.  I beat the Blast and the weather was perfect.

The Zest Fest 2011 was actually in Irving at the very brand new Las Colinas Convention Center, a beautiful structure almost completely laced with copper.  The Zest Fest being the first event for the venue, you could tell that they were still working out issues in the background if the road construction in the area didn't give you a clue.  Personally, I had no complaints except the address was so new my GPS didn't recognize it.  I still don't know how I missed that building as I drove!  DOH!

My mission was low key, I just wanted to taste and acquire some good fiery stuff, see folks I know that had traveled miles to be there and meet up with my friend, Kathy, also a Chile Head.  I was not disappointed.  I attended the awards dinner, I met new friends, had a very nice lunch at an obscure little Mexican restaurant called Avila's and came home with a some products of fire and a stack of Chile Pepper Magazines to add to my collection.

My only disappointed was when I realized that my photos were few but I do have a bit of consolation in that Kathy was better and got a bit of video.  Thank you, Kathy!

I will have to admit that I do believe that my favorite booth was Jimmy Luv's Bloody Mary Mix.  One of the best I have every tasted and they were very generous with their samples. A mix good Jimmy took home 1st Place for Beverage Mix.   Of course, I brought some home to spread the Luv!

And it was good to see Mr. and Mrs. Flaming Joe

And one of my highlights of the trip was to the Mustangs of Las Colinas, a very powerful sculpture or really a set of many, placed in a plaza of some office buildings. 

One more stop on my way home was near Huntsville to stand at the foot of the statue of General Sam Houston as he stands tall in the pines of East Texas.  Seeing as March 2nd is the 175th Anniversary of Texas's Declaration of Independence from Mexico and the General's date of birth, I found it time I make that stop.

You can visit some of my other Zest Fest road trip photos at my Picasa.

So!  where will my next road trip be?

Happy Trails!
Beth in Texas

SOS - Savory Waffles As A Shingle

Yes, SOS aka Shit on a Shingle, that old military improvisation of gourmet dining that found it's way to civilian tables for breakfast, lunch and dinner.  While I never recall having the original version of creamed chipped beef on toast, I do remember my family's version which was typically leftover roast on toast with brown gravy.  It still brings very warm memories of comfort food and dinner with the family.

The recent Arctic Blast that sat around here for a few days makes one crave warm comfort food, especially those with childhood memories.  I had picked up a HUGE pork butt just before the frozen tundra had moved in and had been wanting to try my hand at Savory Waffles, some not sweet and could bring a bit of heat.  After searching the www I found a recipe that I could use for my own improvisation of SOS.  

The pork butt was easy in my trusty stock pot and sure that I would have a sea of chili gravy, a recipe I will share another day.  The Savory Waffle had to meet my expectations and carry such a heavy load in honor of our Armed Forces contribution to the culinary world and more.  After all, the Savory Waffle was to be the vehicle to deliver the pork!

Spicy Savory Waffles

1-1/2 C     all purpose flour
1-1/2 tsp  baking powder
1-1/2 tsp  baking soda
1/2 tsp     salt (or more to taste)
2 tsp        sugar
2 tsp        chipped chives, optional (or dried, for convenience)
1 cup        milk
1 cup        sour cream
2              eggs, large
4 tbs        butter, melted & divided
2 tbs        jalapeno, finely chipped (or dried, for convenience)
1 tbs        chili powder

Preheat waffle iron, preheat oven at low setting to keep waffles warm as they cook

Mix the dry ingredients in a mixing bowl and make a well in the middle.  In another bowl, mix milk, sour cream, eggs, 1/2 half of the melted butt and jalapeno together and pour into the well in the dry ingredient bowl. Mix the wet ingredients into the dry with just enough turns to keep from over mixing.

  

Brush waffle iron with a little of the melted butter and cook waffles until batter is gone.  Keep waffles warm and crisp in the low-heat oven while they all griddle.

This recipe should make 12 waffles, it made 8 "Texas" size waffles.

Of course, don't forget to "get your shit warm" while you prepare the waffles.

The leftover waffles stored in a plastic bag and were very yummy after toasting in the oven.  Try some salsa as a topper for another variation of SOS, Salsa on a Shingle.

I was very pleased with the outcome of my nice warm Shit on a Shingle and even more pleased when I was able to toast the waffles for another meal.  There was enough pork and chili gravy to take me into Spring.  Yes, I got some in the freezer, ready for the next Arctic Blast should it come.

Be brave, get that waffle iron warmed up.  If I can do it, anyone can!

Happy Comfort Food!

Beth in Texas

Black Eye Peas - Not Just For New Years

From the Legumes Are Good For You Department - Black-Eyed Peas!  High protein, low fat, good carbs; these slightly sweet little beans are the New Years Day tradition of the South, the Legumes of Luck.

I was tardy with my pot of BEPs this New Year 2011, I had almost forgotten until I saw bags of fresh BEPs at the market.  My mind had been on a pot of Texas Red chili but the BEPs were a must, no matter New Years had passed. While black-eye peas have no place in a pot of chili there is no reason not to put the chiles in a pot of peas.

(pictured over white rice and served with Beer Bread Muffins and Texas Rio Ruby Grapefruit)

Black-Eye Peas in Chile Gravy

1      11 ounce      Packet of fresh black-eye peas*
2      14 ounce      Cans Beef Stock
1      cup              Water, hot
1/2   cup              Bacon, cooked & crumbled
1/2   large            Red onion
1      gloves          Garlic
1      pod              Ancho chiles, dried & deseeded
1      pod              Guajillo chiles, dried & deseeded
2      pods            Pasilla chiles, dried and deseeded
5      pods            de Arbol chiles, dried & deseeded (add more for heat)
1      tsp              Salt
1      tsp              Black pepper, ground
1      tsp              Cumin, ground
1      cup              Water, cold
1/2   cup              Flour
1      cup              Queso fresco, crumbled
                           White rice, cooked (optional)

Soak chiles in hot water for 1 hour.  Add chiles, their broth, onion and garlic to blender or food processor and puree until smooth.

In 5 quart pot, cook black-eye peas, chile puree, beef stock, bacon, salt, pepper and cumin per instructions or until peas are tender.* 

Stir until smooth the cold water and flour, adding more water if too thick.

Slowly, add flour and water mixture to the pot of peas, stirring continuously, adding flour mixture until desired consistency.  Bring heat up and serve when ready.

Top servings with queso fresco  Serve with warm tortillas or with rice, ham, cornbread and/or greens. 

*Substitute 2 cans of black-eye peas, drained. 

The slight sweetness of the peas, the texture of the rice and the rich smokiness of the chiles made this my first comfort food of 2011!  The queso fresco does not truly melt and made for a very nice layer of smoothness.

I think these black-eye peas would be good anytime, especially in the cold winter, not just for New Years.


Happy New Year 2011!
Beth in Texas

Elvis Presley & Martina McBride - Blue Christmas

Chili-Lime Pecans

Recently, I found a copy of Southern Living I had not read yet.  Buried in the Food section was "12 New Ways With Pecans".  All of the "ways" are so appetizing but when I see chili & lime in a recipe, it's  a "gotta make".  After all, it is the Holidays and this is Texas and pecans are a standard, I always welcome a spiced pecan recipe with no sugar or egg.

Chili-Lime Pecans
Southern Living - November, 2009

Stir together
2 Tbsp. lime juice
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. salt
1 tsp. chili powder
1/2 tsp. red pepper (cayenne)
Add 3 cups pecans; toss

Spread in a lightly greased aluminum foil-lined jelly-roll pan.  Bake at 350º for 12 to 14 minutes or until pecans are toasted adn dry, stirring occasionally.  Cool completely.

My notes:  The lime juice is key, used fresh squeezed it possible.  The first batch I made to recipe and it could use more heat.  The next batch,  I eliminated the paprika and substituted more cayenne and even more salt and chili powder.  Smoked paprika or other chile would be excellent.  I have a feeling that this recipe would work with other nuts especially almonds and pistachios.

By the way, these Chili-Lime Pecans are a perfect beer snack, particularly served with Shiner Bock or Dos Equis.
















Photo: Jennifer Davick; Styling: Marian Cooper Cairns


Beth in Texas
Snacked Out On Pecans

The Cachucha, Sofrito And A Quesadilla Maker

Cachucha - Bountiful Harvest 2010
Sofrito - On My Recipe To Make Wish List
Quesadilla Maker - Tool On Hand To Make A Cuban Ham Sandwich

The Cachucha is an aji dulce, a seasoning pepper of the Capsicum chinense species, similar flavor and aroma of a Habanero-type chile sans the heat.  The Cachucha is popular in Cuban and Puerto Rican cuisine as is the Sofrito, of which the Cachucha is a key ingredient.  I originally found the pods in the Fiesta market years ago and 2010 was going to be the last year I would be able to carry on this strain.  Besides qualities of a heatless habanero, I have always loved the curious squashed shape of the Cachucha.  By the way, I was told that Cachucha translates to "little hat" in Spanish.  That makes sense!

I found a recipe I though sounded authentic and gathered the ingredients, including the ripe Cachucha I had recently harvested.

Sofrito (recipe found at AllRecipes.com by Fivebrigs

 
Ingredients

    * 2 green bell peppers, seeded and chopped
    * 1 red bell peppers, seeded and chopped
    * 10 ajies dulces peppers, tops removed
    * 3 medium tomatoes, chopped
    * 4 onions, cut into large chunks
    * 3 medium heads garlic, peeled
    * 25 cilantro leaves with stems
    * 25 leaves recao, or culantro
    * 1 tablespoon salt
    * 1 tablespoon black pepper

Directions

In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.

Fivebrigs Comment: 

"Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it."

My Notes:  I suppose my version was not so authentic, I did not have the culantro so I added more cilantro.  This makes a very large batch and it does freeze very well.  I added some to sour cream and cream cheese for a dip, very good.  I really like all of the garlic in the recipe.

 Here you can see that wonderful Sofrito on my Cuban Ham Sandwich
 Now read more to see how that Cuban sammie came out.....

A Piquillo Personality

Like the Oaxacan chiles, the Piquillo was a star performer this year.  I stepped it up to a 10 gallon container and that did the trick.  Of course, I wanted the seed for Peppermania but I was just pleased to have fresh pods for munching.  With their sweetness makes, many became salad and pasta companions, the rest ended up in the freezer for the near future's smoke out.

I am not into stir fry put if I was the Piquillo would be a perfect candidate.  I have never had them out of the can or jar where they come packed in oil, nor did I stuff any of my harvest.  If I had found this recipe before they landed in the deep freeze, I would have tried this with them fresh.



Very similar to roasting the New Mexican pods.  And now that you have roasted your harvest, view on for a simple recipe for tapas.....

Sleeping On The Pod

Well, not actually sleeping on the "pod" but I looked out the back door recently to find one of my cats, The Monkey, sleeping on the grill with his paw clutching a Pasilla pod I had out there drying.  I went to grab the camera and of course, he was nerved when I opened the door to take the shot.  I just like this photo of my boy and Monkey now thinks he is famous.

It takes a whole lot more that a ripening chile pod to get my old cats to play but there was a day when they would find lost pods on the floor and make a fun time swatting it around.  Eventually, I would find it dried up under the hutch along with the rabbit fur mousies.

Beth in Texas and The Monkey Gumbo