Spicy Cabbage And Potato Curry( Cabbage Aloo Vepudu )

You need:

* 2 cups of tightly packed medium finely chopped cabbage
* 1 large red/boiling potatoes(you may want to add more)
* 1/2 cup peas
* 4-6 green chillies
* 1/4 cup of grated fresh coconut
* 6-8 curry leaves
* 3 stalks cilantro
* 1/2 tsp turmeric
* 1 tsp cumin seeds( jeela karra )
* 1 tsp mustard seeds( Aavalu )
* 3-4 tbsp oil
* Salt to taste

How to:

* Chop cabbage finely, potatoes 1 inch cubes and green chillies length wise
* In kadai or pan heat oil and add cumin and mustard seeds
* When they start to pop add curry leaves, green chillies
* Add potatoes and green peas
* Saute for a min and then add cabbage
* Add salt and turmeric and mix together and cover with a lid
* Cook on medium flame stirring occassionaly. Make sure you dont burn cabbage
* When the potato is cooked add coconut and fry till all the water evaporates
* Adjust salt to taste
* Switch off the heat and add chopped coriander

Moroccan Oven Roasted Sesame Potatoes

Ingredients:

* 2 lbs potatoes , scrubbed (I used russets)
* 1 tablespoon harissa
* 2 tablespoons olive oil
* 1 ½ teaspoons coarse sea salt (I used the coarse type)
* 1 tablespoon sesame seed
* ¼-½ lemon

Directions:

1
Preheat oven to 375F.
2.
2
Peel the potatoes if you like, but as long as they are well scrubbed, they give a nice earthy taste if you leave them on.
3.
3
Cut the potatoes into chunks about 1-inch large across.
4.
4
Place the chunks into a bowl and add harissa and toss until potatoes are evenly coated.
5.
5
Add olive oil and toss again.
6.
6
Sprinkle potatoes with salt and sesame seeds and toss one more time.
7.
7
Spread foil on a large baking sheet and oil lightly (foil helps with clean-up later).
8.
8
Place seasoned potato chunks on baking sheet in a single layer.
9.
9
Bake potatoes at 375F for 30 minutes, then using spatula, turn potatoes so that the other side can cook, and bake 15 minutes more or until potatoes are tender and deep golden.
10.
10
Squeeze lemon over potatoes before serving.
11.
11
Serve at once.

“Whiskey Hot Sauce”

This is the cast of characters:Whiskey, Brown sugar, Serrano peppers (or Habanero if you’re feeling rebellious), lemon, Chipotle peppers in Adobo sauce, cider vinegar, carrots, onions, honey, cumin.

Mince the Chipotle peppers and slice the lemon in half.

Combine it with the diced carrot, diced onion, diced peppers.

Measure your whiskey.

Put it all in a small sauce pan with a bit of water.

Simmer and add the brown sugar.

Add the lemon juice. Give it a nice squeeze.

Once all of the ingredients are tender, particularly the carrots, onions, and Serrano peppers, pour it carefully into a blender.

Cover it well and blend it for a few seconds until smooth.

Soy and Oil Hot Sauce

Ingredients
150 g (5.5 oz) fresh cayenne chilli peppers, chopped finely
70 g (2.5 oz) garlic, chopped finely
1 cup soy sauce
1/2 cup vegetable oil

Method

1. Place ingredients in a pot. Bring to a boil and simmer gently with lid on for 20 minutes. Stir occasionally.
2. When cool, stir and pour into a glass jar.
3. Stir before each use.

Molten Lava Hot Sauce Recipe

1 c Habanera peppers chopped
1 qt Water
1 tb Sesame oil
3 tb Tabasco sauce
1/2 c Tomatoes chopped
1/2 c Bird's eye peppers chopped
1 Onion med. chopped
4 Garlic cloves minced
1 ts White pepper
1 oz Tequila
1 ts Ginger ground
1 ts Salt
1/2 c Tomato paste

Bring water to a boil and add the chopped peppers. Cook for 5 minutes
then lower the heat. Add the sesame oil, white pepper, Tabasco sauce,
garlic, onion, tequila, and salt. Simmer for 15 minutes then add the
ginger & tomato paste. Cook for 5 minutes more. You may serve this
hot or better yet cooled. Keeps refrigerated for 5 days or can be
frozen.

Ghost Chili Hot Sauce Recipe

ghost-chili-hot-sauce

This is a recipe for a basic vinegar-based hot sauce (similar to the various spicy sauces found on restaurant tables across America), but with a twist: it’s made with the world’s hottest chile. Ghost peppers are so hot that only a few are needed for this sauce. To give it a more robust chili flavor (and color) without further amping up the heat, we’ve added several Aji Panca Chilies.

Of course, this same technique can be used with all of our bulk dried peppers, making a great base for home experimentation (use our dried pepper heat scale as a guide).

Ingredients:
2 cups distilled vinegar
2 tsp salt
2 dried ghost peppers
10 dried aji panca chilies or dried organic aji panca chilies

Directions:

Put on gloves, and keep them on while handling ghost chilies.
Reconstitute the dried peppers.
Remove the stems and seeds from the chilies.
Using a food processor or blender, puree the chilies with the vinegar and salt.
For Milder (but still hot) Sauce: Immediately strain the sauce through a fine mesh strainer.
For Stronger Sauce: Leave the solids in the sauce for up to two weeks, then strain. The longer you wait before straining, the hotter the sauce will become.

Makes a little over two cups of sauce, which will keep in a bottle or jar in the fridge for quite awhile.

PIQUE (Puerto Rican Hot Sauce)

You do have to let it marinate for a few weeks to let all the flavors incorporate together. Remember the longer you let it sit, the hotter it gets.

Ingredients:

12 ounces white vinegar
2 slices of Pineapple rind (you may use 2ounces of the juice instead)
4 Garlic cloves, sliced in half
4 Ajices caballero (or habanero)
4 cayenne peppers, whole
10 peppercorns, cut in half
4 sprigs of Cilantro (also known as chinese parsley)
2 recao leaves (if available)- also known as culantro
4 TBSP Olive Oil (2 ounces)
Pinch of Oregano
Pinch of Salt

1- Carefully cut the ajices in half. If you like it hot, don’t discard the seeds.

Wash your hands carefully after handling the ajices or the cayenne peppers!

2- Cut the pineapple rind into 6 pieces that are each: 1 inch by 2 inches. So each piece is approximately the size of 2 regular postage stamps, side by side.

3- In a small saucepan, simmer the ajices in the olive oil for approximately one minute on medium low heat. This brings out the hotness of the ajices without having to let it sit for months. Let it cool.

4- Place the rest of the ingredients in a jar, or an old salad dressing bottle (we used an old bottle of vodka). The large kind will probably accommodate the entire recipe. If you need to use two jars or bottles, divide the ingredients into each one.

5- Add the ajices and the olive oil to the jar(s) or bottle(s). Shake and let it sit for at least a day before using.

Apricot-Habanero Barbecue Sauce

You want to do this sauce over and over again.
A fruity sweetness, a rich vegetable aroma, and a dash of habanero makes this sauce just perfect for salmon, halibut, and catfish. Try this with poultry and pork too.

1 yellow onion, finely chopped
2 cloves garlic
corn or canola oil
1 yellow bell pepper, roasted, peeled, and seeded
2/3 cup (150 g) dried apricots
1 1/2 tablespoons apple cider vineger
3 tablespoons (1/2 dl) brown sugar
1 1/4 cups (3 dl) water
1 tablespoon Colmans powdered mustard
4 tablespoon habanero hot sauce
salt

In a pan, sauté the onion and garlic in a little oil until soft. Add the remaining ingredients, except the mustard powder and habanero. Simmer, covered, for 20 minutes, or until the apricots are soft. Pour into a food processor. Season with mustard powder, habanero, and salt while processing to a smooth sauce. (Serves 4)

Watermelon Pico de Gallo

1 ½ cup Watermelon, diced and seeded

1 cup Jicama, peeled and finely chopped

1 orange, peeled, chopped and seeded

1 Jalapeño, seeded and chopped

3 tablespoons fresh Cilantro, chopped

1 tablespoon Lime Juice

Toss all the ingredients together and chill.

Spicy Cranberry(!) Salsa

Yield: 6 pints [So cut down on the amount]

• 6 cups chopped red onion

• 4 finely chopped large Serrano peppers

• 1 1/2; cups water

• 1 1/2 cups cider vinegar (5 percent)

• 1 tablespoon canning salt

• 1 1/3 cups sugar

• 6 tablespoons clover honey

• 12 cups (2 3/4 pounds) rinsed, fresh whole cranberries

Hot Pack: Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching. Fill the hot mixture into clean, hot jars, leaving ¼-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

Spicy Avocado Hot Sauce Recipe

This hot sauce recipe is very simple to make and focuses on the avocado flavor. You can thin the sauce if you'd prefer by adding more vinegar or some chicken stock, or even water. Try this as an alternative to guacamole.

Ingredients

2 avocados, peeled and pitted
6 jalapeno peppers, chopped
1 small yellow onion, chopped
1 teaspoon roasted garlic
1 tablespoon chili powder or habanero dust
4-6 teaspoons white vinegar

[Huh. Just 1 garlic clove, and no lime juice. Oh, well, tweak to yr heart's content.]

If you want to make pepper vinegar, just put whole or roughly chopped hot peppers (tabasco peppers, jalapenos, habaneros, or my favorite cayennes) in a clean glass container with some salt & top with vinegar. Wait a couple of weeks for the peppers to flavor the vinegar...but don't use this for wing sauce. Instead, use it as a sprinkling condiment for fried food, or for beans or greens.

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Permalink Reply by dave 13 minutes ago
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Louisiana-Style Hot Sauce?
1. Soak pieces of red peppers and jalapenos in vinegar and spices for a week or so.
2. Spin them in the food processor for a few minutes
3. Transfer to stove, bring to a boil to soften
4. Spin it in the FP again for 5-10 minutes while adding salt, garlic, honey, molasses, or whatever you want.

I like it to be the consistency of ketchup, but you could add more vinegar if you like it thinner.

Haitian Hot Pepper Sauce (Blended) Recipe

Ingredients:

Habanero or Scotch Bonnet peppers, Chopped
1/2 cup Papaya; substitute peaches, Fresh or canned
1/2 cup Raisins
1 cup Onion; minced
3 clove Garlic; minced
1/2 tsp Turmeric
1/4 cup Malt vinegar

Directions:

Bring everything to a boil together; lower heat and simmer 5 min.
Puree in blender.

Chipotle Bacon(!) Hot Sauce Recipe

Ingredients:

2 ea chipotle chiles
2 ea Bacon; Slices, Finely Cut Up
1/4 cup Onion; Finely Chopped
3 cup Tomatoes; Finely Chopped
1 cup beef broth
1/4 cup Carrot; Finely Chopped
1/4 cup Celery; Finely Chopped
1/4 cup Fresh Cilantro; Snipped
1/2 tsp salt
1/4 tsp Pepper

Directions:

Cover chilies with warm water. Let stand until softened, about 1 hour.
Drain and finely chop.
Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp;
Stir in chilies and remaining ingredients.

Fermented Hot Chili Sauce

Ingredients:

* 3 lbs fresh chili peppers (Ghost, Scotch bonnets, Jalapenos, Serrano's etc.)
* 4 -6 garlic cloves , peeled and minced
* 2 tablespoons unrefined unbleached cane sugar (optional)
* 2 teaspoons unrefined sea salt
* ¼ cup fresh whey (see sources in description above for vegetable starter culture dissolved in 1/4 cup water may be use)

Directions:

1.
1
Snip the stems from the chilies, but leave their green tops intact.
2.
2
Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
3.
3
Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
4.
4
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
5.
5
Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
6.
6
Don’t discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .

Habanero Hot Sauce Recipe

· 12 Habanero Peppers (seeded and chopped)

· 1 (15.5 ounce) can Peaches (sliced in heavy syrup)

· ½ cup Dark Molasses

· ½ cup Yellow Mustard

· ½ cup Light Brown Sugar

· 1 cup Distilled White Vinegar

· 2 tbsp Salt

· 2 tbsp Paprika

· 1 tbsp Black Pepper

· 1 tbsp Cumin (ground)

· ½ tsp Coriander (ground)

· ½ tsp Ginger (ground)

· ½ tsp Allspice (ground)

Add Habanero peppers, peaches, molasses, mustard, brown sugar and white vinegar in the container of a food processor. Blend well.

Next, measure in the salt, paprika, black pepper, cumin, coriander, ginger and allspice. Blend the ingredients until liquefied.

Pour the sauce in clean jars and refrigerate overnight.

1947 Tabasco Sauce Recipe

36 Tabasco peppers -- or other long hot red peppers

· 1 clove garlic

· 1 tablespoon sugar

· ½ teaspoon salt

· 1 teaspoon horseradish

· 1 cup hot vinegar

· 1 cup water

Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned - as used - with either vinegar or salad oil.

Yemenite Zhug (Yemenite Hot Sauce)

Recipe By: Joan Nathan - Jewish Cooking in America

Ingredient
1 pound serrano chile peppers
5 whole head of garlic peeled [huzzah!]
1 bunch fresh cilantro well rinsed
1/4 teaspoon dried red pepper flakes or to taste
1/2 teaspoon powdered cumin
salt to taste
olive oil to cover

Blend in food processor. Makes + or - about a pint. Stores well in refrigerator.

Now, some variations. Use habs, seeds and all. Serranos taste wonderful but habs taste better and pack more kick. I use seeds and all, just cut off the stems.

Add some olive oil while blending. Your mileage may vary.

For "dried hot red pepper flakes" I use my other killer app, habs and Chipotles, 1 to 1, ground fine.

Does 5 whole heads of garlic seem a bit much? Resist the temptation to scrimp. Inconceivable that a C-H would be a garlic wimp.

You can't beat this combination of flavors. Add it to anything you can think of. Let your imagination run wild.

I use it a lot for salad dressing bases. For me, a dab of zhug, then olive oil and lemon juice, is all a salad needs.

Alligator Pear Soup (So Simple)

2 large ripe avocados
1 medium tomato peeled, seeded and chopped.
4 cups chicken broth
1 Tbl green onion, minced ½ cup heavy cream
1 tsp lime juice Salt and pepper to taste
cup dry white wine

Directions

Blend the tomato, green onion, chicken broth, heavy cream and lime juice in a blender until well blended.
Heat this mixture in a saucepan and simmer for a few minutes.
Peel and mash the aquacate and blend into the soup. Add the white wine and heat through, and serve.

This soup is also delicious serve cold.

Ah, I'll give this a crack. Time to break out the dirty ole rice cooker again! Cheers Dave!

dave said:

Hey Mardy, found this, maybe it's useful? Seems pretty straightforward...

Here is a recipe for making sushi rice. Japanese rice is short grain rice and gets slightly sticky when it is cooked. Long grain rice isn't proper for sushi because it is drier and doesn't stick together.
Ingredients:

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt

Preparation:
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.

Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

anything adapted from a Nicholas Sparks novel.

Caribbean Rice & Stew

Ingredients
1 lb. Stew beef
1 large carrot - peeled and sliced
2 medium potatoes - peeled and quartered
1/4 tsp. Seasoned salt
4 tbsp. Tomato ketchup
1/4 Jar Kaiso Karamba Sauce (?)
1 cup Water
2 tbsp. Vegetable oil

For the Rice
2 cups long grain rice soaked in water for 2 hours
1/2 cup pigeon peas soaked in water overnight -
if possible use the canned variety and then you will need 1 cup.
1 oz. Salt pork
1/2 tsp. Thyme
4 cups water

Seasoning Blend
1/4 tsp. pepper sauce
1 Pinch ground clove
2 tbsp. Vinegar
1/2 tsp of each -Thyme, Marjoram, Basil
1 Small onion minced
1 tsp. salt
4 Cloves minced garlic
2 tbsp. Worcestershire Sauce

Method

Mix all the ingredients of the Seasoning Blend together. Wash and cut beef into bite sized pieces then rub with the Seasoning Blend and Tomato Ketchup. Heat the oil in a skillet and stir fry the meat for 10 minutes. Add the water, cover and simmer for 30 minutes. Stir in the carrot and potatoes. Add the Kaiso Karamba Sauce and cook for another 15 minutes. The meat should be tender after 45 minutes of cooking but if not add a little more water if necessary and cook for another 15 minutes. For the rice..... Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil. Reduce heat and simmer for 30 minutes or until peas are tender. Wash and drain rice and add to the pan. Pour in enough water to just be level with the rice and peas mixture. Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until all the water has evaporated. Rice that has been soaked does not require a lot to liquid to cook and also the cooking time is reduced.

Blue Ribbon Creole Cabbage (It's Got Bacon)

Blue Ribbon Bar-B-Que, W. Newton MA

Here’s the recipe for the Creole cabbage. In my opinion and my method of freestyle cooking, there is no wrong way to make it, so clean out the fridge! We do have a recipe for those cooks that need to “paint by numbers”:

12 large chopped onions
8 large diced green peppers
3 cups minced garlic
5 lbs. cooked bacon pieces
1 cup oil
12 chopped jalapeños (with seeds)
2 bunches diced celery (with leaves)
20 lbs. shredded cabbage
5 lbs. chopped canned plum tomatoes
3 cups cider vinegar
4 cups brown sugar
4 tbs kosher salt
4 tbs black pepper
4 tbs hot paprika

In a large pan, brown the bacon, garlic, peppers, celery and onions in the oil. Add paprika, sugar, then deglaze with the vinegar. Dump everything else in and simmer for 45 minutes, stirring occasionally. Season with salt and pepper to finish. Best served with garlic mashed potatoes on the side (and, of course, some meat and maybe some XXX hot sauce).

Good luck,
Geoff

Heather's Cilantro, Black Bean, and Corn Salsa

Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

[Note: You may want to toast some Cumin, curry powder, or other favorite spices to add to this]

Directions

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

The book I'm currently reading. Mouth-watering beer, with a surprising number from the Mid-West. I even found one in North Carolina that *specializes* in dark beers, a man after my own heart! I discovered a new beer style as well, "Export Stout". Very nice, and not snotty...