In many hot sauces, I have come to realize that heat is often the desired goal. That can be wonderful if taste is not the ultimate goal. Many hot sauces are full of capsicum which is the heat of a pepper, but not the flavor associated with the fleshy part of the flavor.
To enjoy a hot sauce, you should indeed be able to taste the flavor of the peppers and other ingredients that make the heat possible. Without flavor, heat is just hot.
Friday, October 2, 2009
Saturday, September 12, 2009
Salsa or not?
For many years, we have enjoyed salsa in numerous styles. Homemade, fresh, gourmet, etc. It may have peppers or fruit, be hot, medium or mild, even corn or beans. Whatever the variety it was salsa, it must be good. Or so it seemed.
Recently, a relative brought us some salsa as she knew we like salsa. There were 2 types and both were from large, conglomerate type companies.
We took them on a weekend camping trip. When we tried them, we realized how tasteless they were. In very short order we decided that plain chips were better than eating the salsas.
The good news is that we used the remaining salsa in the rice cooker and made what was almost like Spanish rice. We also remembered that sometimes bigger companies just don't compete on quality.
Recently, a relative brought us some salsa as she knew we like salsa. There were 2 types and both were from large, conglomerate type companies.
We took them on a weekend camping trip. When we tried them, we realized how tasteless they were. In very short order we decided that plain chips were better than eating the salsas.
The good news is that we used the remaining salsa in the rice cooker and made what was almost like Spanish rice. We also remembered that sometimes bigger companies just don't compete on quality.
Thursday, September 3, 2009
Homemade Chili Powder
As your peppers come in at the end of the summer, consider drying a few of them to make your own chili powder. It is a great way to control how hot your chili powder is and adds a great flavor option to your chili, soup or stews during those cold winter months.
There are a number of methods you can utilize to dry peppers. I will let mine set out for awhile in a bowl until they begin to shrivel a bit. Then, put a piece of aluminum foil on a cookie sheet to protect your next cookies from tasting like peppers. Spread the peppers evenly on the foil and turn you oven onto it's lowest setting. Put the peppers in and let them "roast" all day.
Upon removing them, you will see that they have dried more. If you are not sure they are dry enough to store, leave them either in the oven for awhile longer or spread out on a flat surface for a few more days.
Slice the peppers open and take out the seeds. It you like it HOT, leave the seeds with the peppers. Some folks use a seperate coffee grinder to speed the work. I use a large knife and chop, chop, chop. The smaller the better. Spread the chopped peppers out and let it dry awhile longer. Come back in an hour and chop some more.
When you are happy with the texture of your powder, place it into an airtight container to use as you please.
Enjoy
There are a number of methods you can utilize to dry peppers. I will let mine set out for awhile in a bowl until they begin to shrivel a bit. Then, put a piece of aluminum foil on a cookie sheet to protect your next cookies from tasting like peppers. Spread the peppers evenly on the foil and turn you oven onto it's lowest setting. Put the peppers in and let them "roast" all day.
Upon removing them, you will see that they have dried more. If you are not sure they are dry enough to store, leave them either in the oven for awhile longer or spread out on a flat surface for a few more days.
Slice the peppers open and take out the seeds. It you like it HOT, leave the seeds with the peppers. Some folks use a seperate coffee grinder to speed the work. I use a large knife and chop, chop, chop. The smaller the better. Spread the chopped peppers out and let it dry awhile longer. Come back in an hour and chop some more.
When you are happy with the texture of your powder, place it into an airtight container to use as you please.
Enjoy
Friday, August 21, 2009
Albuquerque, New Mexico Salsa Fiesta
We had the opportunity last weekend to spend a few days in New Mexico and get reacquainted with the cuisine of the great southwest. Hatch chilies were on almost every menu. I was even able to try a pepperoni and green chili pizza at a local pizza place.
While we were there, we had the opportunity to listen to Chris Maher of Caleb and Milo Products who produce salsas and other food products for Whole Foods. He was quite enjoyable to listen to.
The key ingredients for him are tomatoes and onions with some type of pepper. He traced the origin of salsa back to the Incas and from there, the variations have come from all over the world. He also made some interesting points about common bases in foods in various cultures and pointed out yogurt and cucumbers as a base to so many items in different cultures. Amazing how good food becomes universal.
While we were there, we had the opportunity to listen to Chris Maher of Caleb and Milo Products who produce salsas and other food products for Whole Foods. He was quite enjoyable to listen to.
The key ingredients for him are tomatoes and onions with some type of pepper. He traced the origin of salsa back to the Incas and from there, the variations have come from all over the world. He also made some interesting points about common bases in foods in various cultures and pointed out yogurt and cucumbers as a base to so many items in different cultures. Amazing how good food becomes universal.
Monday, August 3, 2009
Encouragement
Encouragement to continue can come in many ways. But the best ways often come to you in ways hat you never expect, but out of the blue, you get a sign to continue along the way to motivate you to carry on. Sometimes the signals will lead you in ways you never expected, but encourage you just the same.
Tuesday, July 28, 2009
Summer Baseball season is finally over
This season has been a lot of fun for both the kids and the coaches. Finally wrapped up the season with a 2nd place finish at the Benedictine University Best of the Midwest Trophy for the boys. Congratulations to all of you.
Wednesday, July 22, 2009
Sweet 'n Hot Chicken Wings
Sweet 'n Hot Chicken Wings
Ingredients:
2 pounds chicken wings
salt
pepper
1/4 cup cayenne hot sauce
1/4 cup honey
1/2 tsp minced garlic
Salt and pepper chicken wings on both sides. Place wings on a hot grill until done. Combine honey, hot sauce and garlic in a mixing bowl and stir. Add the fully cooked wings to the mixture. Toss them to coat thoroughly and serve.
Ingredients:
2 pounds chicken wings
salt
pepper
1/4 cup cayenne hot sauce
1/4 cup honey
1/2 tsp minced garlic
Salt and pepper chicken wings on both sides. Place wings on a hot grill until done. Combine honey, hot sauce and garlic in a mixing bowl and stir. Add the fully cooked wings to the mixture. Toss them to coat thoroughly and serve.
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