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

The Chiles of Oaxaca

Some of our most requested chile seeds are for that of the Chiles of Oaxaca, Mexico.  To be specific, the Chilhuacles, the heart and soul of the Oaxacan moles.  The most sought after being the the very rare Chilhuacle Negro.  I don't know for certain how word spreads of these lovely varieties, rather it be a cooking shows, foodie forums, blog posting or recipe sites, but I can always tell when these lovelies come up in discussion because I get spurts of inquiries for seed availability.

I don't know what happened this growing season but the Oaxacan chiles have performed beyond any other season that I have grown them.  They can be very difficult here on the Texas Gulf Coast, namely due to the coastal humidity and of course, the fact the I have to grow them containers. Everything must have been just right this season.  Not too much rain but just enough, the extreme heat did not arrive until August.  What ever the case, it has been a bountiful season for the Oaxacans in Texas.

Here is a photo of the Tres Chilhuacles.  

The Chilhuacle Amarillo - My personal favorite for it's citrus and tangy flavor bearing smokey undertones.  I particularly like this one to season rice cooked in chicken broth.  The fruit are very hardy on the plant.

The Chilhuacle Negro - The rich smokey flavor with deep raisin / plum overtones cannot be compared.  Because the pods seem to begin to hold too much moisture and tend to rot even without any sign on the exterior, the timing of the harvest is paramount, at least in humid conditions.  Once harvested, cut open the pod and allow to dry unless using immediately.

The Chilhuacle Rojo - The most versatile, prolific and hardy of the trio.  With all of these favorable traits, the Rojo variation can be used fresh for beautiful rich red sauces or dried and ground to powder for chili sauces and seasoning blends.

We found this informative website of the chiles, spices, foods and cuisine of Oaxaca, Mexico. I think you will enjoy exploring Oaxacan-Restaurants.com

Peppermania if proud to offer The Chilhuacles and other chiles of Mexico for Season 2011.

Look for recipes incorporating the Oaxacan chiles posted at Peppermania Texas in the future.

Adios!
Beth in Texas

Hatch Chile Shrimp Boats

This recipe was inspired by one of my visits to New Mexico. I made a point to visit the Albuquerque Aquarium which resides on the Rio Grande River. There was an "on the water" display of an authentic shrimp boat moored to a small dock. I spoke with a very gentlemanly volunteer about how much I enjoyed the shrimp boat display. He was very passionate when he explained the neighborly bond New Mexico shared with Texas, bound by the River Rio Grande.  I present Texas Shrimp with New Mexico Chiles.  And yes, I had New Mexico chiles and Texas Shrimp on the ready.  The shrimp actually absorbed more of the chile flavor than I had anticipated so was a nice compliment to the marinade.

Grilled Hatch Chile Shrimp Boats

8 - 10 Limes, juiced
1/4 C Extra Virgin Olive Oil
1/4 C Red Onion, coursely chopped*
1 Clove Elephant Garlic, thinly sliced
1 Tbs Red Chile Flakes, Cayenne recommended
1-1/2 Tsp Ground Cumin
1 Tsp Course Ground Black Pepper
1 Pound Medium Shrimp, shelled and de-veined, Texas Wild shrimp recommended
6 - 8 Hatch Chiles, large with 1 flat side, room temperature
8 Cups Mexican rice or other, cooked (optional)

Marinade*:
Combine first seven (7) ingredients for the marinade.  Add prepared shrimp into a covered container or zipper bag.  Seal and refrigerate for at least one hour but no more than 3 hours or you will have the makings of ceviche.

Preparation:
Prepare grill grate by coating with cooking oil or spray oil.  Preheat grill to 300º
Set Hatch Chiles on their “flatside” and with a sharp knife cut out approximate 3/4" opening the length of the chile pod. Remove seeds but leave stem intact.  Add small amount of Red Onion and Elephant Garlic from marinade into the Hatch Chile “boats”.  Add 5 - 6 Shrimp into each “boat”, laying them on the backs with “head and tail” up.

Place loaded Shrimp Boats on the grill surface, offset from direct flame.  Grill until Shrimp just turn pink, approximately 10 - 15 minutes.  Keep grill cover closed to retain heat but check and/or move Shrimp Boats as needed as not to char the Hatch chiles too much.

Serving:
Carefully remove Hatch Chile Shrimp Boats from grill to platter.  Plate each Shrimp Boat on bed of Mexican rice or rice seasoned to your taste.  Serve with salad suggestion*

*Cool Summer Salad Suggestion:
Set aside 1/4 Cup of marinade to dress salad BEFORE adding to shrimp.  
Chop extra ½ Cup Red Onion for optional side salad of chopped ½ Cup Red Orion, 2 Diced Tomatoes and 1 Chopped Cucumber.  Add marinade dressing and toss.

Hatch Comes To H-Town

I rarely venture into "town", meaning Houston proper, but I always find I have to make the really not so far journey when Central Market brings the Hatch Chile to town. 

I am not truly fond of roasted Hatch chile, gastronomically, it is more rough on my system than eating a Trinidad Scorpion over the course of 1 hour.  I still find my way each year to see what they have "Hatch'd".  This year they had a beautiful brochure of all of the Hatchified selections that they were offering including some tasties like various meats, cheeses and bakery items and then a couple of items sound just plain ridiculous, like Cinnamon Vanilla Hatch Gelato.  I only gathered a few of the Hatch pods, I still have some in the deep freeze to smoke so my adventure was pretty much just a lookie-lou trip.  I did pick up a couple of bakery items, very good but little sign of chile in them.  

The Hatch Pepper Cheddar loaf was a bargain, even at $5 a loaf.  I am sorry it is gone now.  Nice fat Dog Buns, too.

 The Hatch chiles were fresh but alas, no red ones again this year.  A pretty weak selection of other chiles too.

While I was in town I finally made it to the Urban Harvest Farmers Market to check it out as as a customer and for vendor potentuality.  I was late, it was hot but well worth the stop.  The Zydeco Dots were playing, I pick up some fresh Texas Wild Shrimp and scoped out the almost non-existent chile pepper scene.

I was happy to see this chile pepper display by one of the community farms.  Always happy to see this kind of harvest in the city.

I have to mention this hardworking couple and their Revival Meats.  I regret not purchasing any of their pork but I will return to the market even if just for their pork.

More Photos From The Day and A Visit To Hatch NM, May 2006

A Memorable Lunch

I met a girl friend for lunch to catch up on things and bring her a delivery of product at the local Los Gallitos.  We chatted about her upcoming trip to Ireland, her daughter starting her second year of college, my recent job layoff and how energized I am now to be free of the burden of that daily dragon to concentrate on my ideas and future.  I spoke to my favorite bus girl I that has kept my table clean and bowls of chips and salsa full for years.  Her son, so beautifully named America, had just started pre-K this week.  She glowed with excitement to share her joy of the beginning of his education.  I politely asked her if he was learning English in school and with a big smile,  she said yes.

My friend had to leave to return to work.  I made my way to the outdoor patio to finish my margarita and enjoy our first arid day in months.  A Chevy Camaro had pulled in and parked.  A woman got out of the passenger side with an attractive messenger bag, put in on the trunk and seemingly retrieved a wheelchair from no where and took it directly to the driver's side.  I thought it odd that they did not take one of the many available handicap parking spots.   The driver's door was just opening and I could see the driver begin his solo struggle to move from the car seat to the wheel chair as his companion stood by and did not assist him.  Within that same moment, I saw the license plate on that Camaro and realized what was taking place.  

My first thought was to take out my camera and capture this moment of his struggle to do what we do everyday without effort to reflect what he has sacrificed for our Freedom.  With immediate second thought, he and his companion deserved privacy.  With my better judgment, I turned my head so not to stare at his endeavor to move from the car to the wheel chair and contemplated a words I could say that might let him know that I was thankful and that I cared.  As the two passed by the patio where I sat, the words I spoke along with a slight wave brought a turn of the head and a smile from his companion and a smile and a wave from the young man.  I hope he knows how sincere were my words and how timely his visit was in prologue to a lunch that is now a celebration of our Freedom.

Thank you, sir.  Thank you sir for protecting our Freedom.

All I am going to say about this post is I don't care where your sit on current issues.  Just remember that these men and women are taking a job, just like you or I do.  They may want to further their education, to seek promotion or just to simply provide for their family.  While their job is much more difficult than we can ever imagine, they truly want the same for their future as we do, maybe even more so and with great pride, they serve.

Beth in Texas

A Visit To Tabasco At Avery Island

While in Louisiana in June, 2010 for a little vacation and to spend a few tourist dollars in my neighbor state, I knew I had to pay a little visit to Avery Island, after all, I had not been there since the early 90's.  They were closed on the first visit and a very rainy day on this recent visit.  

The rain did not hamper the free tour, which was nice, a little sterile, but well worth it if you are in the area.  I mean, you can't miss this piece of American history.  As you enter the small theater to view short films (one being a big promotion for the Tabasco Brand Chipotle Sauce) they give each visitor 3 of their famous little mini bottles of sauce.  Great souvenirs!  

After the film viewing, you then travel down a glassed corridor to view the bottling of the sauce, that day it was their Green Sauce.  I can't imagine that this would be THE bottling line for their worldwide production but it was a nice view of seemingly happy employees and lots of bottles of Tabasco Brand sauces scooting about on conveyor belts.

The end of the corridor leads you to a small museum room with bits of history of Tabasco Brand and Avery Island, the salt dome, the infamous oak barrels and such. 

From there, you are "invited" to shop the Tabasco Country Store.  Many more items than what you find in their print catalog or online store, lots of local snacks, Tabasco Logo wearables and kitchen gear.  They did have an excellent sampling bar with almost all of their sauces and salsas, even their jalapeno ice cream available to sample.  If only they had samples of Tabasco Bloody Mary, I could then say it was the perfect Bar Buffet.  I was very fond of the Tabasco Steak Sauce I had never found on store shelves and purchased a bottle.

I know there are so many unique and tasty hot sauces out there but, for some reason, I have this addiction to Tabasco Brand Chipotle Sauce.  After pondering for just a short while, I decided to purchase the one gallon size.  The fact that the storekeepers said that it would last five years on the counter and in the Country Store, I found what was probaby the cheapest thing you could purchase at $2.95 and the most useful tool for using that gallon of sauce, the Basting Topper that fits right on the 5 OZ bottle of sauce.  I did have to ask if they had a pump top for the jug but none were available.  As you can see, I have already put a dent in the jug, so I don't think I will have to worry about the 5 year shelf life.

You can see more photos of my visit to Tabasco at Avery Island here.  So sorry, the rainy day does not do justice to this American Landmark, the area is truly beautiful.

On the subject of Tabasco Brand, Peppermania has a retired collection of Tabasco Brand Ties At Cheap Prices And Free Shipping.

See ya later alligator!

Beth in Texas