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Old 03-28-2005, 11:28 AM   #1
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Cooking with Chilies and Peppers?

Hey there guys. It's me bigleg. Okay... i always see the most tempting aisle at my local grocery. It is a big display in the veggie section of fresh and dried chilies and peppers. Habaneros, anejo, huge dried multicolored chilies.. I have NO clue how to cook with these, and im the biggest fan of spicy food ever known. Can anyone give me some ideas about recipes to use with these delicious hot chilies? Using pork, chicken breast, or beef, with potatoes, etc.... Especially the fresh hottest peppers.... MMMMMMMMMMMM! Any sauces, or recipes,or ideas using lots of dried chillies or fresh chillies i want them!!!!


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Old 03-28-2005, 04:48 PM   #2
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Can always find lots of stuff on the web.

But one magazine I enjoy is Chile Pepper. Comes out every other month and is a fun magazine, with many recipes regarding hot victuals.

Try chilepepper.com if you want some information.

Hope this helps.

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Old 03-28-2005, 05:13 PM   #3
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Although it is best to grow the peppers yourself you can still get some nice ones at the grocery store.

I say if you see a lots of peppers in one bin it could easily be a sign they are fresh. If you do not see a lot of peppers in a bin it could easily mean they have been on the self for a few days and I do not like to buy them.

If you buy a dried chili you can put them in some boiling water to bring them back to life or you open up the dried chili, remove all the seeds and use a separate coffee grinder that will only grind up chili peppers and use it as a fresh spice.

You can buy a chili and air dry it, oven dry it, or food dehydrator dry it.

Usually the smaller the pepper, the hotter the better. Habaneros and Scotch Bonnets will be like the hottest peppers you can buy. Jalapeno peppers are a classic chili pepper.

One of my favorite sweet peppers is the Sweet Hungarian Wax or it is sometimes called a Yellow Banana pepper. It is great when you need a pepper, but not the size of basic bell pepper.

After removing the stem you can eat the WHOLE pepper. The membrane and seeds will be the hottest part of the pepper though. After cutting up a pepper, 100% make sure that you wash your hands.

Classic pepper dishes are:

Potatoes O'Brien (diced potatoes, diced onion, and peppers)
Try some peppers, onions and sausage.
Add a diced hot pepper or two to some rice-A-Roni.
Add a hot pepper or two to some chili.
Add a hot pepper to your hambuger or meatloaf mix.
Add a hot pepper to an omelette.
Add a hot pepper to a stir fry.

You have loads of ways to use a pepper. To me this is the perfect food.
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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Old 03-28-2005, 05:19 PM   #4
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I'm going to find a good potatoes obrien recipe. I see you like Habanero. They are awesome!!! If you can think of a recipe with habanero using chicken breast or beef let me know!
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Old 03-28-2005, 05:41 PM   #5
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One thing Im loving to death was that I roasted a cookie sheet full of jalapenos in my oven, peeld and de membrained them and tossed them in the blender with salt, vinagre and some onion.

Now I have half a tequila bottle filled with really good jalapeno paste that's also really spicy but instead of tasting like hot sauce it tastes like fresh peppers, even though it's been 2 months since I made it. That means it's great for doing thai cooking or other couisines who like the flavor of fresh peppers and it does wonders for my mexican cooking, especially dabbed on top of french bread covered in refried beans and melted cheese (a moyete).
My english, she's not so good... I meant to say I did it with the malice of forethought.
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Old 03-28-2005, 06:12 PM   #6
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Throw a hot pepper on a pizza.

Throw a diced up hot pepper and some grated cheese on a boneless, skinless chicken breast.

Take some ground up chili pepper spice and add it to some Shake and Bake.

Add some ground up chili pepper spice to some breadcrumbs.
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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Old 03-29-2005, 12:36 PM   #7
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Recipes with habs: http://web.foodnetwork.com/food/web/...rchType=Recipe

I grow my own red sav habs and they are hotter than HECK. I usually make up salsa, pickle them and make my own hot sauce. This year I made hab jelly like a fiend. But they are way too hot to eat more than a little of without being pickled or cooked. They actually blistered my lips and mouth.

I do this a lot, esp. in sumer: I brine some chicken breasts using my hab vinegar and some chopped pickled habs in the brine. I make up a fresh salsa of some type, using small amounts of a fresh hab. Since habs are so fruity-tasting, a fruit salsa is good. I grill the chicken and serve with salsa. Sometimes I serve it with grilled habarnero/cilantro grits.
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Old 03-29-2005, 12:51 PM   #8
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You can also stuff some of these peppers with cream cheese or a meat mixture. Hot and spicy!


"Cheese makes life worth living." - me
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Old 03-29-2005, 12:55 PM   #9
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Here's a yummy enchilada-type sauce. I used it over corn tortillas filled with crab and shrimp, but it would be just as good over other types of meat, I'm sure. Heck, it'd be good over cheese enchiladas!

Chipolte Cream Sauce
2 large tomatoes
8 medium tomatillos w/ husks and stems removed
2 ancho chiles with stems and seeds removed (dried jalapenos)
1 clove garlic
2 slices onion, 1/4 inch think
3-4 chipolte peppers in adobo sauce
1/4 t toasted cumin seed
1 t salt
2 T evoo
1/2 c sour cream thinned with 2 T milk

Put the tomatoes, tomatillos and ancho chiles in a large saucepan and cover with water. Simmer for 5 minutes and drain, reserving 1 cup cooking water.

Put garlic and one slice onion in a blender. Add the tomatoes, tomatillos, ancho and chipolte chiles, cumin, salt and the 1 c reserved cooking water. Puree and strain into a large bowl.

Heat the oil in a large saucepan over medium heat. Add the onion slice, blacken, and discard. Add the sauce to the pan and simmer for 10 minutes, stirring occasionally. Reduce the heat to low and stir in thinned sour cream. Keep warm over low heat until ready to use.

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Old 03-29-2005, 01:06 PM   #10
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A safe rule to go by when choosing your peppers is the bigger the pepper, the more mild it will be, and vice versa for the smaller a pepper is.

"Boldness has genius, power, and magic in it."
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