About Yellow Habanero Peppers
From The Lance Armstrong Foundation and LIVESTRONG.COM
Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa
Eggplant Salad with Onions and Peppers (Escalivada)
Eggplant-Goat Cheese Tart
Watermelon and Cucumber Mint Tsatsiki Salad
Okra Beignets with Cilantro Sour Cream Sauce
About Yellow Habanero Peppers
From The Lance Armstrong Foundation and LIVESTRONG.COM
If you’re looking for heat, yellow habanero peppers will bring it. Habanero peppers, which are bell- or lantern-shaped, start out green but turn yellow, orange or red as they grow. Very low in calories and fat, habaneros are among the hottest peppers grown in the United States. Their fruity-flavored undertones make them a good choice for tropical salsas. If you’re going to use habaneros, however, consider a few precautions.
Working With Habaneros
Step 1- Put on gloves before cutting into a habanero. Do not bring your hands up to your face or touch your eyes while working with the pepper.
Step 2 - Remove the seeds and the white ribs inside the pepper to cut down on the heat.
Step 3 - Wash everything that comes into contact with the habanero, its seeds and its juices, from the knife to the cutting board to the counter-top. To be doubly sure all traces are gone, use bleach.
Step 4 - Remove your gloves last, after the space is wiped down and you’re no longer required to touch the pepper.
Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa
Epicurious | April 2011
by Roberto Santibañez with JJ Goode, Truly Mexican
(1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
1/4 cup mild olive oil or vegetable oil
1 medium red onion, finely chopped (1 cup)
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
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Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you’re using the oven broiler, position the rack 8 inches from the heat source.
Brush the pineapple slices with some of the oil and roast or grill them until they’re browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
This salsa keeps in the refrigerator for up to one day.
Eggplant Salad with Onions and Peppers (Escalivada)
Although escalivar means “to grill,” many restaurant cooks in Spain roast their vegetables, as it is easier and requires less attention.
Ingredients:
2 red onions, unpeeled
Olive oil for rubbing on onions, plus 1 cup
3 eggplant
3 tomatoes
2 red bell peppers
1/2 cup fresh lemon juice
3 garlic cloves, minced
Salt and freshly ground pepper, to taste
Chopped fresh flat-leaf parsley for garnish
Preheat an oven to 400°F.
Put the onions in a small baking pan and rub with olive oil. Roast until tender when pierced, at least 1 hour. Let stand until cool enough to handle, then peel and cut into slices 1/2 inch thick.
At the same time, prick each eggplant in several places with a fork and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes. Let stand until cool enough to handle, then peel and cut into cubes. Continue to roast the eggplant until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Place in a colander to drain.
Turn the oven to broil. Cut the bell peppers in half lengthwise and remove the stems, seeds and ribs. Place the peppers, cut sides down, on a baking sheet. Broil until the skins blacken and blister. Remove from the broiler and drape the peppers with aluminum foil. Let cool for 10 minutes and then peel away the skins. Cut the peppers into long, narrow strips.
Combine the onions, eggplant, tomatoes and peppers in a large bowl. In a small bowl, whisk together the 1 cup olive oil, the lemon juice and garlic. Season with salt and pepper. Pour over the eggplant mixture and toss to coat well. Taste and adjust the seasonings. Sprinkle the salad with parsley and serve.
Serves 6 to 8.
Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein
Eggplant-Goat Cheese Tart
For the pastry:
1 1/4 cups all-purpose flour
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter, cut into 1-inch pieces
2 Tbs. ice water, plus more as needed
For the filling:
4 Tbs. extra-virgin olive oil
1 large garlic clove, minced
1 eggplant, about 1 1/4 lb., cut into 1/2-inch cubes
Salt and freshly ground pepper, to taste
1 cup seeded and diced plum tomatoes (3 or 4 tomatoes)
5 oz. goat cheese (chèvre)
1/4 cup pine nuts
1 tsp. chopped fresh thyme
To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until the mixture resembles pea-size crumbs, 30 to 45 seconds. Add the water 1 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together. Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Wrap with plastic wrap and refrigerate at least 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 13 3/4-by-4 1/4-inch tart pan. Press the dough into the pan and trim dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.
To make the filling, in a large sauté pan over medium-high heat, warm 3 Tbs. of the olive oil, add the garlic and sauté, stirring occasionally, until fragrant, about 1 minute. Add the eggplant, toss to coat well, and season with salt and pepper. Sauté, stirring often, until the eggplant is tender and golden, 8 to 10 minutes. Adjust the seasonings with salt and pepper and let cool 15 minutes.
Brush the pastry with the remaining 1 Tbs. olive oil and spread the tomatoes evenly over the bottom. Spoon the eggplant over the tomatoes, then crumble the goat cheese on top. Sprinkle with the pine nuts, thyme, salt and pepper. Bake until the crust is golden and crisp, about 1 hour. Transfer the tart to a wire rack and cool at least 10 minutes.
Remove the tart from the pan and cut the tart crosswise into slices about 3 inches wide. Serve a salad alongside.
Serves 4 to 6. Williams-Sonoma Kitchen.
Watermelon and Cucumber Mint Tsatsiki Salad
Gourmet | September 2009 by Andrea Albin
Watermelon and yogurt may sound like unlikely bedfellows, but this refreshing dish deliciously disproves that assumption. Flaky shards of sea salt, added just before serving, highlight both the melon’s sweetness and the sauce’s savory tang.
1 small garlic clove
2 medium cucumbers (1 pound total), divided
1 1/2 cups plain Greek-style yogurt
2/3 cup chopped mint, divided
1 (3-pounds) piece watermelon, rind removed and fruit cut into 1-inch chunks (6 cups)
2 tablespoons fresh lime juice
Flaky sea salt such as Maldon
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Mince and mash garlic to a paste with a pinch of salt and transfer to a bowl.
Peel 1 cucumber, then halve lengthwise and seed. Coarsely grate into bowl with garlic paste. Stir in yogurt, 1/3 cup mint, and 3/4 teaspoon salt to make tsatsiki.
Peel remaining cucumber and halve lengthwise. Cut crosswise into 1/3-inch-thick slices.
Toss sliced cucumber with watermelon, remaining 1/3 cup mint, and lime juice in a large bowl.
Serve fruit with tsatsiki. Sprinkle with sea salt to taste.
Okra Beignets with Cilantro Sour Cream Sauce
Gourmet | December 2004 Adapted from Hominy Grill, Charleston, SC
Don’t be put off by this recipe if you don’t like the slippery texture of okra — it disappears when the okra is coated in batter.
For beignets
1 large egg
1/4 cup heavy cream
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh okra, cut crosswise into 1/2-inch pieces (2 cups), or 1 (10-oz) box frozen cut okra, thawed
1/2 green bell pepper, cut into 1/4-inch dice (1/2 cup)
1 small onion, cut into 1/4-inch dice (1/2 cup)
1/2 cup cooked rice (preferably jasmine)
About 6 cups vegetable oil for frying (1 1/2 qt)
For sauce
1 cup sour cream (8 oz)
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
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Make beignet batter:
Whisk together egg and cream in a small bowl until combined.
Whisk together flour, salt, and pepper in a large bowl, then add okra, bell pepper, and onion, tossing to coat. Stir in egg mixture until combined well. Let stand 20 minutes, then stir in rice.
Make sauce while batter stands:
Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.
Fry beignets:
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a wide 4- to 6-quart heavy pot until thermometer registers 350°F. Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350°F between batches.)
Serve immediately, with sauce.
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