Switching to a more traditional implementation of chick peas, here is a great, silky, creamy rendition of Ultra-Creamy Roasted Red Pepper Hummus. A little lemony, a little garlicky, very peppery (not in a hot way, in a flavorful way). I’d eat this slathered on anything, but it is particularly good with the Persian Cukes. And it’s colorful on a cloudy Spring day. I may be snacking all afternoon. (PS: the garnish on the hummus are little marinated peppers called Peruvian Pearls. They are little bursts of flavor. nom nom nom)
Browsing Tag
sauces
As y’all know, every year for Thanksgiving, I make a variation on cranberry sauce, and this year is no different. This year’s variation is a Cranberry Blackberry Portwine (with a touch of nutmeg) Sauce and it is absolutely delicious. Would go super well with the usual poultry (also duck!) but also with a steak/beef. Very warm and enticing.
General Reference/Tutorial
“Straight From the Garden” Flavored Chili Oil and
“Straight From the Garden” Flavored Chili Oil and
Urban Garden Experimental Chili Pepper Hot Sauce
I have an urban garden on my porch and always manage to get an amazing array of tomatoes (so far this year, 840) and Chili Peppers (over 300 shishitos and another 5-ish kilos of other chilis — I planted a dozen varieties: Redskin Sweet, Caribbean Red Habanero, Carolina Reaper, Red Cayenne, Shishito-Takara, Cubanelle, Jalepeno, Scotch Bonnett, Mad Hatter, Candy Cane, Texas Habanero and Bhut jolokia (ghost peppers). What happens when everything becomes ripe at the same time — well, you have to do something with the produce, so I ended up making Chili Oil and Hot Sauce. I don’t actually know how “hot” either of these are — they are spicy to me, but I usually have a fairly mild tolerance for hot things, so if you are a hot sauce aficionado, these cold be fairly mild. If you are going to make either of these yourself, mix your chilis according to your own taste.
How to up your Corn on the Cob game? Instead of plain ole butter, how about using compound butters? Here are three great options: Chili Lime Butter, Garlic Herb Butter and Parmesean Ranch. All taste fantastic on corn, but definitely not limited to that. Keep some in the fridge and use them all summer.
As you all know, I love Meyer Lemons. I can across a larger batch of them the last time that I was at Whole Foods, and decided to buy up the whole bunch that they had. I’ve already made standard Meyer Lemon Curd, so this time, I poured in some ginger syrup that I had, which game is quite a lovely twist. Sunshine in a jar!