Showing posts with label anaheim pepper. Show all posts
Showing posts with label anaheim pepper. Show all posts

August 25, 2014

Grilled Habanero Peach Sauce

2 cups halved fresh habaneros
2 fresh anaheim or poblano peppers, halved
2 1/2 lb peaches, peeled and quartered
8 cloves garlic
1 medium onion
1 teaspoon Worcestershire sauce
1 1/2 cups vinegar
1/2 cup lime juice
1/2 teaspoon powdered roasted ginger
salt and pepper

Toss the peppers with a bit of olive oil. Prepare grill. Grill until blackened. Simmer the remaining ingredients in a large pot for 10 minutes. Add the peppers and cook an additional 10 minutes. Pour into a blender and puree until very smooth. Pour into jars. Refrigerate and use within 6 weeks.

Yield: about 4 quarts

Note: do the use of low-acid foods I do not recommend water bath canning.

My thoughts: asked me to be a Canbassador this year and sent me what seemed like a literal ton of peaches. We've wanted to make a spicy peach sauce for a while now so this seemed like the perfect opportunity. We had the grill going so we grilled the peppers and loved the smoky flavor they gave the final product. Think of the sauce as sort of a cross between hot sauce and barbecue sauce. So far we marinated then grilled chicken using it and I plan to make a killer pulled pork with it tomorrow.

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July 02, 2012

Cuban-style Turkey Picadillo

2 lbs ground turkey breast
2 large onions, finely chopped
3 cubanelle peppers, finely chopped
1 Anaheim pepper, finely chopped
6 cloves of garlic, chopped
4 large roma tomatoes, seeded and chopped
1/2 cup sliced pimento-stuffed Spanish olives, roughly chopped
1/3 cup dried zante currants
1/3 cup fresh oregano leaves, chopped
1 Tablespoons olive oil
1 teaspoon pepper sherry
1 teaspoon smoked paprika
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
sea salt

Saute onions and peppers in olive oil in large skillet until onions are translucent, about 5 minutes. Add the garlic, turkey, and ground spices. Saute until the turkey is brown, breaking up any large pieces with the back of a spoon. Add fresh oregano, pepper sherry, and tomatoes. Cook on medium heat for 15 minutes uncovered. Add olives and currants and cook for 5 more minutes. At this point, the liquid should have reduce so the dish looks well sauced but not soupy. If there is too much liquid cook for an additional 5 - 10 minutes or until the liquid reduces further. Serve over white rice.

My thoughts:
Matt is always trying to come up with new things to pack for his lunches during the week. He makes a lot of rice cooker meals but occasionally branches out into skillet meals that reheat well. This is what he came up with for this week. It is lighter version of Cuban picadillo (turkey instead of ground beef) and there some adjustments for personal taste like zante currants instead of raisins and our favorite cubanelle and Anaheim peppers instead of  bell peppers but it tastes very much like the real thing just a bit sharper. Of course, you don't have to make this for lunches (we got 3-4 days worth of lunches out of it),  it makes a great quick dinner as well.

Note: Normally I would serve this over/with rice but Baltimore had a horrible storm this weekend and while we had power, we ran out of rice and on the way out of the neighborhood, someone hit my car. We're fine but the car isn't so no rice was purchased in time for the picture. But serve it on rice!

May 28, 2012

Moroccan Shakshuka

2 Anaheim chiles, diced
1 onion, diced
2 clove garlic, minced
24 oz canned crushed tomatoes
15 oz (canned) diced fire roasted tomatoes
14 oz canned chickpeas, drained
1 teaspoon Moroccan spice blend
sea salt
freshly ground black pepper
6 eggs

Saute the chiles, onion and garlic in a 12-inch cast iron skillet. When the onions are translucent, add the tomatoes, chickpeas and spices. Stir. Cook until the mixture has thickened. Create 6 small, shallow wells in the tomato mixture. Crack an egg into each one.

Cover and simmer until the eggs are set, about 5 minutes. Serve with pita or crusty bread.

Serves 2-4

My thoughts:
As you might have noticed, I've been sort of into eggs and egg dishes lately. So when I heard that
 Bravo's “Around the World in 80 Plates”was taking place in Marrakesh, Morocco this week (May 30th, 10/9c) I thought it would be a good excuse to make shakshuka. While it is (some would say, arguably) originating out of Israel, it is also a very popular dish in Marrakesh. There are tons of variations but I went pretty traditional but using American Anaheim chiles which added a lovely, lingering spiciness and pinch of this Marrakesh n.6 spice by La Boîte á Epice rather than creating my own spice blend. While doing my research into the food of Marrakesh, I noticed that shakshuka with chickpeas showed up on on many menus so I added them in. I am glad I did, it made the dish much more of a full meal. Try it for breakfast or brunch.

Check out the "80 Plates" Facebook page and see pictures of what other bloggers are making.

May 16, 2012

Chipolte-Cocoa Chili

2 1/2 lb cubed sirloin
3 cloves garlic, minced
2 jalapenos, diced
1 Anaheim chile, diced
1 onion, diced
1 shallot, minced
7 oz chipotles in adobe, minced (with sauce)
30 oz fire roasted (canned) tomatoes, drained
1/2 teaspoon canela
1 teaspoon cocoa
sea salt
freshly ground black pepper

Spray a skillet with nonstick spray. Quickly saute the meat and vegetables until the meat is just barely cooked on all sides. Add to a 4 quart slow cooker. Stir. In a small bowl, stir together the chipotles in adobe, tomatoes and spices. Pour over the meat mixture. Stir to evenly combine. Cook on low 7-8 hrs and then high until ready to serve (up to 2 hours). Stir prior to serving.

My thoughts:
For some reason, I've been in a chili mood lately. It isn't something I eat or want to eat all the time but then I do want to, I want it now! When I saw a good deal on beef at the store I figured it was a sign. I brought it home and prepped the veggies so I could just pop in a a pan and then the slow cooker the next day. I can make chili on the stovetop but between working on a new big (top secret!) project and my husband taking up kung fu, I've been using the slow cooker more and more lately so I don't have to start cooking (often, again) so late in the day. Luckily, since writing 300 slow cooker recipes for my first book, I think I could make something for the slow cooker in my sleep. Or possibly as a zombie. I do think the slow cooker makes good chili. Cooking large chunks of beef takes forever on the stovetop and honestly, I think I get better results in the slow cooker. The meat always ends up falling apart tender and I don't have to keep stirring to keep it from burning.

For this chili I used up some chiles I had on hand and a can of chipotles in adobe. I was going to put beans in it but I realize we did not have any beans in the house besides chickpeas (and we had a million of those. No clue why. We never eat them) and I thought that would be weird. I don't think I've ever been without beans before. Normally I stockpile them like crazy but I guess I used up my last can without noticing. Despite the crazy amount of chipotle in the chili, it actually isn't very spicy, just very well and deeply flavored.

October 31, 2007

Roasted Poblano & Green Tomato Chili

2 poblano peppers
2Anaheim peppers, chopped
4 cloves garlic, chopped
2 onions, chopped
1 1/2 lb boneless skinless chicken breast, cut into bite-sized pieces
1 1/2 lb green (unripe) tomatoes*, chopped
15 ounce can hominy
12 oz chicken stock
2 tablespoons olive oil
2 tablespoons PLUS 1 teaspoon ground chipotle pepper
1 tablespoon smoked paprika
1 tablespoon red pepper flakes
1 teaspoon cumin
juice of 1/2 lime

Place the cubed chicken in a resealable bag. Sprinkle with lime juice, cumin and 1 teaspoon ground chipotle. Marinate 20 minutes. Meanwhile, place the poblano chiles in a heat safe dish and broil 5 minutes on each side. Remove to a towel and allow to cool, five minutes. Gently use a towel to remove the skins from the chiles, using a circular motion. Cut a slit down one side of each chile (or in the middle, if a split formed while removing the skin) and remove the seeds with as spoon. Discard the seeds. Cut up the chiles into 1/2 inch pieces. Saute the onion, red pepper flakes and garlic in olive oil until the onion is just translucent. Add the chicken, remaining spices and Anaheim chile and saute until the chicken is almost cooked through. The chicken should look white on all sides, but night still be slightly raw in the center. Stir in the poblano chiles, tomato, hominy and chicken broth. Cook covered for about 15 minutes, then remove lid and cook 15 additional minutes or until mixture thickens slightly.

*Some unripe tomatoes will be green on the outside and slightly pink on the inside. This doesn't make much difference to the dish.

My thoughts:
When I saw that Apartment Therapy: The Kitchen was hosting a green tomato contest I knew I had to give it a shot. I've fried green tomatoes and ripened them in paper bags but that was about it. I like the flavor of green tomatoes a lot so I thought this would be a good excuse to do some experimentation. The only problem was finding the green tomatoes. After an extremely violent storm in late Summer toppled our tomato plants we dug them up. But a quick call to my mom revealed that she had plenty of green (unripe) heirloom tomatoes still on the vine. I told her about the contest and when I picked them up she had them waiting in a paper bag neatly labeled "For Rachel 'unfried' green tomatoes". So what to make with them? The weather has taken a turn towards the seasonal so I thought something warm might be in order: chili. The combination of the different peppers and spices give it a complex spicy flavor that the cool tartness of the green tomato tempers slightly.

October 08, 2006

Roadhouse Chili

2 lbs top round beef, cubed
5 cloves garlic, minced
2 dried chipotle peppers
2 dried Anaheim chiles
2 stalks celery, diced
1 habanero pepper, minced
1 onion, sliced
1 cup good quality dark ale
1 cup crushed tomatoes
1/2 cup beef broth
1/4 cup oil
1/4 cup flour
1/4 cup orange juice
30 oz canned pinto beans
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano

In a small bowl, soak the dried chipotle and Anaheim chiles in hot water for 20-30 minutes to rehydrate. Meanwhile, sprinkle flour on a plate, dredge beef in flour. In a large, deep saucepan, heat oil. Add beef and brown. Add onions, garlic, habanero and celery, cook about 5 minutes or until the vegetables are soft. Drain and puree the rehydrated chiles. Add the beer, stock, tomatoes, chili powder, cumin, oregano, orange juice and chile puree. Bring to a boil, reduce heat and cook 45 minutes, stirring occasionally. Add pinto beans and cook an additional 25 minutes, stirring occasionally.

My thoughts:
An easy, hearty chili that's good served over corn bread, tortilla chips or saltines.

February 20, 2006

Pork Adobada (in the slow cooker)

Pork Adobada (in the slow cooker)

3 lbs pork loin
1 medium onion, chopped
5 garlic cloves, chopped
6 Anaheim dried red chilies, seeded (reserve seeds)
4 pasilla chilies, seeded (reserve seeds)
1½ cup chicken stock (more if needed)
1/2 cup cider vinegar
4 tablespoons bitter orange
4 tablespoons brown sugar
2 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoons olive oil
1 tablespoon flour
salt and pepper, to taste


Place the dried chiles in a food processor or blender. In a medium pot, bring chicken stock to a boil. Add the cider vinegar and stir. Pour into food processor.
Allow to soak for about 10 minutes, then add orange juice concentrate, tomato paste and brown sugar. Pulse into a smooth paste, then add 1 tablespoon of the chile seeds and blend until smooth. Add more broth if paste is too think to pour. In a large sauce pan, heat the oil. Then add the onions and garlic and sauté until onions begin to brown. Pour into slow cooker. Rub salt and pepper all over roast and then coat with flour. Using the same saucepan as the onions, add pork loin and brown evenly, rotating the meat occasionally. Once browned, add to slow cooker. Then, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into the slow cooker along with the chile sauce, stirring well. Cover and cook on low for 5 to 6 hours. Pull apart with fork before serving.

My thoughts:
We used this to make truly awesome burritos with cilantro-lime rice, black beans, salsa, sharp cheddar and sour cream. We actually made it on a Saturday, each had a burrito then invited friends over Monday (4 more burritos eaten) and we still had plenty to freeze for a later date.