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and maybe another sorabjite will make a batch of their own with different chilis and/or whiskey (or maybe rum) and tell me how it turned out. |
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grandma always has a jar of peppers in vinegar on the table..... i like the idea of pickled peppers.....i like the idea of something getting better with age.... |
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Mainlanders wasted no time in turning the torrid chiles into a versatile sauce. Cooks use it as a marinade, a basting liquid and a condiment. In fact, take a walk down an esplanade in Lisbon and you'll find bottles of piri-piri sauce dotting restaurant tables everywhere. And no wonder: It's perfect with shrimp, chicken and fish. " |
questions: do the peppers need to be dried, or can you run fresh peppers through the cuis? you store it in the fridge or a dark cool place or ? |
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and it's an oil sauce. not preserved peppers. for all i know you could use fresh peppers, but i'm waiting to see how this batch turns out. |
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i just put the peppers in the jar whole, patrick. |
I like recipes involving alcohol cause then you feel obliged to finish off the rest of the bottle. Just to be nice and tidy, you understand. I'm cooking for friends tonight and I'm thinking of some kind of lamb shanks thing. I feel like a stewy meaty dish, cause it's a bit cold and rainy. Or maybe this, it's quite tasty: Veal Chops with Orange Gremolata 4 veal chops (2.5cm to 1 inch thick) Salt and freshly ground black pepper 2 tbsp olive oil 20g (about 2/3 oz) butter 100ml dry white wine 2 tbsp orange juice 250ml beef or veal stock 2 tsp cornflour mixed with 2 tbsp water 2 cloves garlic, finely chopped 2 tbsp chopped parsley 1 tbsp chopped fresh basil finely grated zest of 1 orange finely grated zest of 1/2 lemon Method: Preheat the oven to warm (100c /200f). Season the veal with salt and pepper. Heat the oil and half the butter in a non-stick frying pan over a medium heat and cook the chops for about 3-4 minutes on each side. Transfer chops to a plate, cover with foil and place in the warm oven while you make the sauce. Add the wine to the same pan, bring to the boil and reduce by half. Add the orange juice and boil for 20 seconds before adding the stock. Return to the boil and stir in the cornflour mixture to thicken the sause. Simmer for 2 minutes and stir in the garlic, parsley, basil, orange and lemon zest, and remaining butter. Season sauce to taste, pour over veal and serve. Lovely with polenta or pasta. |
A. and i were a little baked last night, reading recipies to each other in bed. which oddly enough is quite enjoyable when high. |
we have some of the classic cook books including the Surreal Gourmet for dinner parties, The Joy of Cooking, Southern Living, Beeter Homes & Gardens mega cook book, and a gazillion vegetarian cook books. |
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whenever i see Dump Cake recipes i always think White Trash. why? who knows. droop, i have a huge bag of dried chili peppers and half a fifth of bacardi. i will make a batch of it this weekend and we'll see. |
remember to let your piri-piri sit for a month. i'm going to blow this pop stand for the weekend and try to get some brain hygiene. bye. |
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and i'm a little bit hungry i heat up some old stale beans open up a can of sardines eat crackers and dream of someone to cook for me "too much time" (to be without love) captain beefheart |
Tonight I didnt cook and got a cheese and onion toasted sandwhich. Theres something wrong there. |
but i can say that the piri-piri turned out pretty well. i've been eating it for the past week or so - on roast chicken or shrimp or sometimes i'll cook with it or dip bread in it. right now i've got a little of it spread on a flour tortilla. it's hot, but not blazingly hot. by blazingly hot i mean it's not like wasabe(sp?). it's got what we call a "sneaky heat" - not until after you've chewed and swallowed your food do you feel it. still, i'm gettin addicted to it. the only problem is that, because it's oil-based, it gives me indigestion. but i'll learn to live with it. |
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oh boy do i love spicy foods. especially the sneaky hot. |
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droopy once gave me a chocolate beer bread recipe that rocked the mic. last night i began the marinating of a big juicy steak using Sam Adams (Vanilla?) Cream Stout, some woosta sauce, and spices. i still had some beer left and didn't feel like drinking it (been drinking heavily [by my standards] all week), so i went alookin for the beer bread recipe. couldn't find it. instead i made this: Chocolate Beer Cake 6 oz cream cheese 2 oz semisweet baking chocolate 1 tea vanilla extract 1/4 cup vegetable oil 3/4 cup white sugar 1/4 cup light brown sugar 1 egg a little over 1 cup dark beer 2 cups flour 2 tea baking soda Grease and flour a 9" or 10" round deep baking pan. melt cream cheese and chocolate in microwave for 1-2 minutes, until chocolate is soft. mix well. beat in sugars, oil, extract, and egg. stir in beer. the mixture will be runny and gross looking, maybe even a little lumpy, after you add the beer, but that's ok. blend in flour quickly, but a little at a time, until well mixed. you might not have to use all two cups, maybe somewhere between 1-3/4 cups and two cups. you don't want the cake to be too dry, so just use your best judgment. quickly mix in baking soda at the last minute. Fold batter into baking pan and bake for 35-45 minutes at 350 degrees. if you want it chocolatier, you could stir in some chocolate chips, but i didn't want to dilute the beer taste. when it comes out of the oven, it smells like bread. this morning i used another 4 oz of cold cream cheese and 2/3 cup powdered sugar and 1 tea vanilla extract for frosting, and then i grated about 2 tablespoons of milk chocolate over the top. it looks really pretty - i hope it tastes good. |