Cowhorn Pepper Sriracha Sauce

My garden this year has been full of surprises.  The cucumber vines are still producing 1 or 2 new cukes a day, and I wasn't even sure if they would grow, the purple bell peppers were a total experiment and there are still a few more juicy peppers in process, and then there are these cowhorn peppers.

I had never heard of this type of pepper before finding them at Home Depot this spring.  I was ready to cook with lots of peppers this year so I thought I would give this variety a try.

The peppers grew nicely, with most of the fully ripened peppers coming in at about 7 inches long.  The tough part was waiting for them to ripen.  It took almost 3 months before the peppers turned a bright red, but it was worth the wait. As it turns out, this is a delicious pepper to include in any recipe that you might want a little heat.  The peppers are spicy and, although not as hot as a jalapeno, they have this bright flavor that just pops.  I will definitely be growing these peppers again next year.

Now on to the pepper sauce!

Sriracha sauce is a slightly spicy chili pepper sauce that has developed quite a following over recent years.  In the past it was used mainly for cooking Asian cuisine but now you can find bottles of Sriracha on restaurant tables and it is easily found in most grocery stores.  The sauce can be used plain as a dipping sauce, and adds a little zest to anything from burgers and soups to scrambled and deviled eggs.  (My favorite is to add a few spoonfuls of the sauce when cooking scrambled eggs, then add some spinach and a dash of cheese...yum!)

The pepper sauce is very easy to make and the peppers only require an overnight stay in a simple brine mixture before being pureed and the sauce is ready to serve.

Peppers and garlic in the brine mixture.

If you don't have cowhorn peppers this bring mixture will work fine with other types of peppers.  This recipe makes 2 small jars of pepper sauce so it will give you an idea of how you want the next batch to taste.  By adding more or less garlic, or choosing a different type of peppers you can create a pepper sauce that is just the right level of heat for your family.  Enjoy!!

5 or 6  Ripe Cowhorn Peppers, coarsely chopped
4 or 5  Garlic Cloves, whole and peeled
1 tsp  Kosher Salt
1 cup  White Vinegar
2 TB  Sugar

Place all of the ingredients, except the sugar, in a glass bowl and cover with plastic wrap.  Allow the peppers to sit at room temperature overnight.

Place the mixture, plus the sugar, in a small saucepan and bring to a boil over medium-high heat.  Reduce the heat to low and simmer for 5 minutes.  Remove the pan from the heat and cool to room temperature.

Puree the mixture with an immersion blender until the sauce is as smooth as you would like.  (A regular blender works fine for this step, too.)  You can completely puree the sauce or leave some small bits and pieces of the garlic and peppers.

Deviled Eggs - A few plain for the kids and a few Sriracha Eggs for the adults

Transfer the sauce to glass jars, cover and refrigerate.  The sauce will keep for at least 3 months in the  refrigerator, and probably longer, but we found so many delicious ways to use this sauce it didn't last very long.  Enjoy!!

             

On the left are the purple bell peppers and on the right are the cowhorn peppers.

   

Freezing Basil in Ice Cube Trays

Basil adds such a bright, fresh flavor to so many foods, it's always sad when the basil plants start to flower, and then die off as the summer draws to a close.  But fear not, there is a simple way to freeze those sweet basil leaves, and it's as easy as making ice cubes.

Do you remember all of those basil plants I planted a few short months ago?  Well, they are full grown plants now and that means it's time for the first batch of cubes.

We pulled about 8 cups of basil leaves to make this first batch, which will yield a dozen or so cubes when we are finished.  Remove any of the larger stems from the leaves, but the smaller ones are fine to leave on.

Using a food processor, pack the bowl full of basil leaves and drizzle with a few teaspoons of olive oil.  No specific measurement here, just enough oil to moisten the mixture.  Pulse the mixture until the basil is coarsely chopped, then scrape down the sides of the food processor, add more oil if needed, and pulse again.  The mixture does not need to be pureed, just a finally chopped blend.

Spoon the mixture into a plastic ice cube tray, pressing the mixture down slightly.  When you are finished, drizzle a small amount of olive oil onto each of the cubes, then cover the tray with plastic wrap. 

Freeze for one to two hours or until frozen solid, then pop the cubes out of the tray, place them in a plastic bag and freeze until needed.  These will keep in the freezer for at least 6 months, but I've almost always used them up faster than that! lol  The cubes can be added to spaghetti sauce, lasagna, or any dish that calls for basil.   Enjoy!!

Sriracha Sauce

Favorite Product

I love to use Sriracha sauce when cooking oriental dishes such as Hot and Sour Soup.  We also use this in our Baked Buffalo Chicken Wings, and General Tso's Chicken.

If you are not familiar with this product, here is a little information on this spicy sauce.

Sriracha is made from sun ripened chilies which are ground into a smooth paste along with lots of fresh garlic. It's excellent in soups and sauces, or on pizza, hot dogs, hamburgers, or anything else to give it a delicious, spicy taste. It's amazing on deviled eggs!

Look for this sauce in the Oriental section of your local grocery.

Balsamic Vinegar

Made from white Trebbiano grapes, this aromatic vinegar ages to a dark brown with a full-bodied, slightly sweet flavor flavor with a hint of tartness.  

In a cool, dark place, vinegar keeps indefinitely. It can become murky or cloudy over time, however, and you may notice sediment in the bottom of the bottle. None of this makes it unusable, just unattractive. If it bothers you, pour the vinegar through a coffee filter to catch the sediment.

Try balsamics in marinades, vinaigrettes, tomato sauces, and soups. Balsamic vinegar's smooth jolt of flavor adds no fat to your cooking.

Balsamic vinegars range in price from a few dollars to a few hundred dollars per bottle. Some traditionally produced balsamic vinegars are aged for decades and become increasingly concentrated and syrupy over time. These are the equivalent of vintage port or a perfectly constructed, well-aged wine, and they are phenomenally expensive--sometimes more than $100 per bottle. The best are made on a small, artisanal scale in and around Modena in northern Italy. Reserve these for drizzling over berries and vegetables, as they stand on their own and don't need other ingredients to mask their intense flavor.

The commercially produced balsamics found in supermarkets are not as well rounded or deep but are perfectly fine for cooking.

Asparagus

Asparagus is a delicious vegetable with long, tender shoots that are generally categorized as white, purple and green varieties, all belonging to a plant in the lily family. The shoots of the green or white variety are usually harvested when the stalks reach a height of 8 inches and are 1/4 to 1/2 inch thick.  

Green asparagus is traditionally the most common variety, while purple or white asparagus is usually available on a limited basis in specialty markets.

White asparagus is grown underneath a mound of dirt that keeps the stalks from turning green. Once it emerges from the ground, the stalks are harvested. The white variety has less flavor then the green or purple. The purple variety is generally harvested when the stalks reach a height of approximately 3 inches. Once cooked, this asparagus provides a somewhat distinctive fruity flavor.

This vegetable has small leaves that look like scales tightly packed near the tips, which are especially popular because of their soft to crunchy texture and mild flavor.

Asparagus can be boiled, steamed, sautéed, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed to be used for soups and soufflés.

When selecting asparagus, choose stalks that are firm and crisp with heads that are full and not discolored.

Asparagus is very perishable. Fresh asparagus will last about 3 to 4 days while blanched asparagus can last for 9 months in the freezer. Do not wash asparagus before storing. Wash it just before using. To store fresh asparagus, wrap the stalks in a damp cloth and place in a plastic bag that is not airtight. Airtight bags will trap moisture, causing the asparagus to become soggy. Fresh asparagus can also be stored by trimming an inch off the stem end, wrapping ends with a wet paper towel and then stand the spears upright in a glass or upright container filled with a couple of inches of water. Place a loose plastic bag over the spear tips and store in the refrigerator

Steaming: An asparagus steamer is a type of cookware designed for preparing asparagus. The asparagus steamer consists of a long and narrow wire basket, a steaming pot, and a lid. The wire basket holds a large quantity of asparagus upright. The upright position allows the hard, woody stems to cook in approximately 2 inches of boiling water while the tips of the asparagus gently steam. Water is placed in the bottom of the steaming pot and brought to a boil. The asparagus stalks are arranged in the wire basket (spears upward) and lowered into the boiling water. When the spears become just tender, the basket is removed and the water is drained away. The asparagus steamer also steams a variety of other foods such as potatoes, broccoli, corn, carrots, artichokes, and shellfish.

Boiling: Fill a large pot with water and add salt. Bring to a boil over high heat. Add asparagus. Steam asparagus until crisp tender, about 2-6 minutes. Remove the asparagus and place on paper towels; pat dry before serving.

Grilling: To keep asparagus from sticking to the grill, spray grill grates with a no-stick spray.

Blanche off the asparagus before grilling. Place spears in boiling salted water for 1 minute. Remove asparagus and submerge in ice water to halt cooking.

Place asparagus on the grill perpendicular to bars of the grate so the spears do not fall through. Leave a bit of space between asparagus stalks.

Grill until slightly crisp, about 5 minutes, turning once.

Oven Roasting: Preheat oven to 450. Spread spears on a large cookie sheet and avoid crowding. Drizzle with olive oil, rolling spears slightly to coat. Oven roast for about 10 - 15 minutes, occasionally shaking tray to ensure even browning.

Olive Oil

Olive Oil is high in monounsaturated fatty acids, which help lower your LDL (bad) cholesterol and raise your HDL (good) cholesterol. It also contains antioxidants that have anti-aging and other disease-fighting properties and polyphenols that aid in lowering blood pressure. New varieties with added omega-3s help maintain a healthy heart. 

Extra-Virgin Olive Oil - Produced from the first cold pressing of olives that have been picked the same day. Best used for salads and as a condiment. This is the most expensive category and has the most pronounced flavor. Dark green in color.

Pure or Regular Olive Oil - Made with subsequent pressings of olives with some additional filtering and refining. Can be blended with extra-virgin olive oil to boost flavor which may be decreased during processing. Less expensive; good choice for cooking. Golden yellow with green hues.

Light Olive Oil - Does not mean light in calories (which is the same for all oils) but light in color, fragrance and flavor; it has been finely filtered. Suited for high-temp frying due to its smoke point. Very pale yellow color. (Note: For best cooking results, go with the Pure or Extra-Virgin varieties.

Chilies

A Poblano Chili is a shiny-skinned pepper, blackish-green in color, that is slightly sweet and a bit spicy. The flavor is a cross between a bell pepper and a jalapeno. When dried, these peppers are called Ancho peppers. Poblano peppers are easy to grow in a sunny location in your yard and can even be grown in a large pot.  Try Poblano and Garlic Pesto, Poblano Vinaigrette, or Stuffed Poblanos with Cilantro-Lime Sauce.

Berries

Fresh berries are some of the most powerful (and delicious) disease-fighting foods available. The are naturally low in calories, but the best news about berries is their abundant anti-cancer and anti-aging benefits! Their antioxidants help the body fight against a variety of diseases, including lung, skin and cervical cancer; heart disease; high blood pressure; and Alzheimer's disease.

Strawberries - A daily serving of (8 medium) strawberries provides:
45 Calories with 12g Carbohydrate, 1g Protein, and
0g Fat
160% of your day's supply of Vitamin C (more than one orange!)
16% of your day's supply of Fiber
20% of your day's supply of Folic Acid

Raspberries - A daily serving (1 cup) of raspberries provides:
60 Calories with 15g Carbohydrate, 1g Protein, and 1g Fat
50% of your day's supply of Vitamin C
32% of your day's supply of Fiber
6% of your day's supply of Folic Acid

Blueberries - A daily serving (1 cup) of blueberries provides:
80 Calories with 21g Carbohydrate, 1g Protein, and 0g Fat
25% of your day's supply of Vitamin C
14% of your day's supply of Fiber
2% of your day's supply of Folic Acid

Blackberries - A daily serving (1 cup) of blackberries provides:
60 Calories with 2g Protein and only 1g Fat
50% of your day's supply of Vitamin C
32% of your day's supply of Fiber
9% of your day's supply of Folic Acid
6% of your day's supply of Iron
4% of your day's supply of Calcium

Know Your Chocolate!

Milk Chocolate - Made from milk solids, cocoa butter and sugar, milk chocolate is most often eaten as a candy bar. The first milk chocolate bar was invented by Swiss candy-maker Daniel Peter in 1876 when he devised the process of adding condensed milk to chocolate.

Unsweetened - Made from a blend of fine cocoa beans that are roasted, crushed and ground between large heated rollers, unsweetened is the purest form of chocolate. It is satin smooth, rich in cocoa butter and best for baking.

Semi - Sweet - This is made using the same method as unsweetened chocolate, but with just a pinch of sugar, cocoa butter and vanilla to give it a rish, sweet taste. Semi-sweet is perfect for garnished and fondues. 

White - White chocolate is made with cocoa butter, milk and sugar but doesn't contain cocoa solids. As a result, it is creamy white in color and mild and sweet in flavor. This is often used as a coating or decorative garnish.

Melting Chocolate for Decorations

Using this special technique is necessary for dipping, decorating and marking bark. This will give your final creation a crisp, shiny chocolate coating.

* Chop chocolate squares into small pieces. Place them in a heatproof bowl and set over a pan of simmering, but not boiling, water. Be careful not to get water into the melting chocolate or it will become very grainy in texture.

* Melt chocolate, stirring constantly, until about two-thirds is melted. Remove from the heat and continue to stir until very smooth.

* Keep melted chocolate lukewarm while dipping or drizzling by placing the bowl over a pan or warm water.

For Recipes

* Place unwrapped chocolate squares in a microwave safe bowl. For one square of chocolate, microwave on HIGH for 1 - 2 minutes or until almost melted. For each additional square of chocolate, add 10 seconds. Stir after each minute.

* Continue to stir until chocolate has completely melted. To prevent chocolate from clumping, make sure your utensils and container are completely dry. If your chocolate develops a clumpy texture, add a teaspoon of solid shortening (not butter or margarine) for each square of melted chocolate.

Melting Chocolate for Decorations

Using this special technique is necessary for dipping, decorating and marking bark. This will give your final creation a crisp, shiny chocolate coating.

* Chop chocolate squares into small pieces. Place them in a heatproof bowl and set over a pan of simmering, but not boiling, water. Be careful not to get water into the melting chocolate or it will become very grainy in texture.

* Melt chocolate, stirring constantly, until about two-thirds is melted. Remove from the heat and continue to stir until very smooth.

* Keep melted chocolate lukewarm while dipping or drizzling by placing the bowl over a pan or warm water.

For Recipes

* Place unwrapped chocolate squares in a microwave safe bowl. For one square of chocolate, microwave on HIGH for 1 - 2 minutes or until almost melted. For each additional square of chocolate, add 10 seconds. Stir after each minute.

* Continue to stir until chocolate has completely melted. To prevent chocolate from clumping, make sure your utensils and container are completely dry. If your chocolate develops a clumpy texture, add a teaspoon of solid shortening (not butter or margarine) for each square of melted chocolate.

Sun-Dried Tomatoes

Sun-Dried Tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content. Twenty pounds of fresh, ripe tomatoes will dry down to just one pound of sun-dried tomatoes. Sun dried tomatoes have the same nutritional value as the fresh tomatoes they are made from: they are high in Lycopene, antioxidants, vitamin C and low in sodium, fat, and calories.
Sun dried tomatoes were born in Italy as a way to store fresh tomatoes for the winter. Fresh tomatoes would be dried in the hot sun on the tile roofs as a way to preserve them for the cold months. Today they are still dried in the sun, but in much larger quantities and under strict quality controls.

To fully enjoy the great flavor of Sun-Dried Tomatoes, try these great recipes.

Sauce - In a food processor, puree sun-dried tomatoes, grated Parmesan cheese, a clove of garlic and enough chicken broth to make a smooth mixture. Serve over cooked chicken.

Pasta - Add chopped broccoli rabe to pasta water in the last few minutes of cooking; drain and toss with sliced sun-dried tomatoes. Top with freshly grated Parmesan.

Vegetable Saute - Cook sliced zucchini and yellow squash in olive oil until tender-crisp; add chopped sun-dried tomatoes, salt & pepper, and serve.

Wasabi

Nicknamed “Japanese horseradish,” wasabi (WAH-sah-bee) is grated from a rare Asian plant. Authentic wasabi is expensive and hard to find in the United States. The common substitute is a blend of horseradish and mustard, tinted green with food coloring to look like wasabi. 

Authentic wasabi has a thick toothpaste-like texture and a pungent, intense spiciness, with a heat intensity like that of chile peppers. Wasabi’s hotness can be neutralized by drinking water.

To Use - Serve with sushi, mix into mashed potatoes, or use in a sauce or marinade for strong-flavored fish. Look for tubes of wasabi paste or powder (to reconstitute with water) in the Asian food section of large supermarkets or in Asian markets.

Pumpkin

Pumpkin is one of my favorite ingredients because it is so versatile. Please don't wait until fall to cook this delicious food.  Find new ways to use it in recipes throughout the entire year, and not just for Pumpkin Pie. 

Plain old canned pumpkin is absolutely loaded with fiber and 1 cup has a mere 49 calories. Dozens of studies confirm that high fiber intake is associated with a host of health benefits. Pumpkin is also the easiest food in the world to prepare. You can sweeten it with Sugar or Splenda, sprinkle it with blood-sugar-lowering cinnamon and nutmeg for good measure, throw in some healthy almonds and make it one of the best tasting weight-loss treats around. It's filling and delicious.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease as well as some degenerative aspects of aging. Try these delicious Pumpkin recipes: Pumpkin Oatmeal Muffins, Pumpkin & Black Bean Soup, and Pumpkin Spice Cake.

Tips for Cooking Fish & Seafood

Fish can be cooked using a variety of methods including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch (4 to 5 minutes per half inch). Using a fork to check for doneness, the fish should be opaque, its juices milky white. Undercooked fish is transluscent, its juices clear and watery; overcooked fish is dry and falls apart easily.

SwordfishTunaRed SnapperSalmon

Tips for Cooking Fish

Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.

Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.

Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor so you do not overcook.

Turn fish only once. (Flipping back and forth will break fish apart.)

Buying Fish at the Supermarket

There are many varieties of fish that can be found in your local supermarkets, but do you know anything about that fish? How do you cook it? What is the texture? If you grill it will the fish fall apart? Here is a basic guideline for many of today's supermarket favorites.

Lean Sea Fish

Cod/Scrod - Smooth texture, tender white flesh

Haddock - From the North Atlantic, white, lean flesh, slightly dry

Halibut - From North Atlantic and Pacific Coasts, white, firm texture; good for poaching or steaming

Mahi Mahi - Strong meaty flavor

Ocean Perch - From Atlantic and Pacific coasts, pink flesh with mild flavor; great for chowders

Pollock - From Nrth Atlantic /Pacific coasts, Firm, white or grey flesh, mild flavor

Red Snapper - Firm, white flesh with red skin

Sea Bass - Firm flesh, may be baked, grilled or broiled

Turbot - Firm white steaks, white flesh and mild flavor; great for grilling

Whiting - From Mid-Atlantic coast, soft flesh, great for chowders

Oil-Rich Sea Fish

Salmon - Pale to pink or red flesh, very distinct flavor not easily substituted for, good poached, broiled, baked, grilled or pan-fried

Swordfish - From Atlantic & Pacfic coasts, firm flesh, strong flavor; good for grilling, baking, broiling

Tuna - Albacore has the most delicate flavor; also yellowfin and bluefin; firm pink to deep red flesh, steak-like texture; freezes well

Freshwater Fish

Catfish - Farmed in the Mississippi Valley; firm, sweet and white flesh

Perch - From Eastern U.S., firm, delicate texture; versatile in cooking

Trout - Farm-raised in Western U.S., firm, delicate, pink-orange flesh; may be grilled, baked or broiled

Whitefish - From Northern Lakes, Mild, smooth and firm texture; good grilled, baked or smoked

Shellfish

Clams - From Atlantic and Pacific coasts, smaller clams are more tender, the larger are tougher; rich in protein and minerals

Mussels - lean, sweet, tender texture; best steamed or added to chowders

Scallops - Sea Scallops are mild in flavor; Bay Scallops from Long Island and Massachusetts are mild on flavor; Calico from the Gulf Waters are small and cook quickly

Shrimp - Most shrimp is imported from Asia or South America and is almost always sold frozen or previously frozen. Shrimp degrade very quickly. Only about 2 percent of shrimp sold is truely "fresh" and is usually sold within 50 miles of where it is caught.