For the catsup (aka ketchup) a few tablespoons of tomato paste, a bit of honey and a few drops of cider vinegar should do the trick.
For the Jerk Sauce:
The ingredients on the bottle include: molasses, lime juice, papaya, chili pepper and cilantro and the usual jerk spice blends of allspice, cloves, ginger, cinnamon, nutmeg, thyme, garlic, green onions, soy sauce, bay leaves, black pepper.
There are hundreds of variations on jerk sauce recipes. Some are dry rubs and others are sauces.
Ms littlek of Boston has kindly sent me a package!
Included in which are 2 packets of Chipotle chilies (one dried, the other powdered). I've always wanted to know what you folks were raving about when talking about chipotles & now I have some in my own hot little hands!
OK, so would any of you devotees be kind enough to post your favourite (not too complicated) recipes using these little beasties? I'm consulting my cookbooks, but have not ventured much into Mexican cooking during my kitchen adventures.
Thanks in advance.
I'm a whimp when it comes to hot peppers so am not the best person to ask about how to use them. But, that does remind me to tell you that I tried duplicating that bean recipe above with a different brand of Jerk sauce. It is definitely the Lawry's brand that makes the difference. I believe it is because they do not use the scotch bonnet peppers (those ones that are the hottest on the hot scale), and only use jalapenos. The other brand was way way too hot for me. Had to add lots and lots of catsup and maple syrup and it is still too hot to eat much in one sitting. I put it in small batches in the freezer to mix in with other dishes when I want some spicy flavoring.
Thanks, Butrflynet. As Lawry's brand isn't found around these parts, I'm going to try your recipe with the substitute ingredients you suggested earlier. It won't be exactly the same as yours, but I suspect it'll taste just fine!
Suggestions, anyone?
Next Saturday is the annual (these days, anyway) pre-Christmas get-together of a group of us who used to work together (plus partners & children) years ago.
I'm considering what to bring as my food contribution. (Last year I made a wonderfully easy spinach & ricotta & herb baked thingy, with cherry tomatoes on top. It went over very well!
)
There are always heaps of desserts & cakes, plus lots of "finger food" like roast chicken & baked goodies in pastries, so something savoury, I think.
Any tried & true "bring a plate" recipes you'd care to share? They don't have to be flash - just healthy ingredients & not too complicated to make. Oh, I may have to make it beforehand, perhaps the day before, if necessary.
Any ideas?
Thanks,
Olga
Msolga, I don't cook nearly as much Mex as I used to, but if you are short on peppers and spices, I live on the edge of a large Latino community, and there are dried things I have to ask about, plus all the standards.
I'd be happy to follow Lil'Ks example if you find something tantalizing that you can't get.
RH
I'll be back on chipotles... they are not anywhere near the hottest pepper.. but also not near the lowest in heat. I get this data from Penzey's, the spice catalog company. To quote Penzey's, chipotle peppers are rich, smoky, and fairly hot. Add whole or chopped to chili, beans, sauce. Ground chipotle pepper is an attractive, coarse red powder, a tasty all-purpose tabletop shaker. 15,000 heat units, whatever that means exactly. The chili piquin, is 140,000; there's an asian pepper, Tien Tsin, that is 60,000 heat units, sanaam (indian, 40,000); jalapenos are 25,000, and ancho peppers, 3,000.
(They list a whole bunch of other peppers...)
Penzeys says that a combination of both sweet (e.g., ancho) and hot (e.g, chipotle and jalapeno) are used in mexican cooking for full-flavored, spicy chili and other dishes.
Will be back with some recipes in a bit.
Actually, Rockhead, littlek sent me me some excellent Chile Chipotle & Chili Powder some time ago. I have been making my way through it with enthusiasm!
But, I know for a fact :wink: that at least 3 of the participants at this do are not all that keen on heat, or too much garlic, or .... (Sad, isn't it?
)
So I will have to refrain from my normal excesses - unless I want a dish all to myself!
Thanks for your idea, though.
ossobuco wrote:Will be back with some recipes in a bit.
Oh good, osso!
I know
just the friend who would enjoy sharing it with me!
Ah, I failed to read back and see the immediate question..
But there has been a new post
since, osso!
:wink:
savory...... savory...... I am in such a sweet and chocolatey phase that savory isn't coming readily to mind. I'll keep thinking.
Oh, please do!
Or else I will repeat last year's triumph ... & hope they all have short memories!
How about Israeli Couscous - the big, pea-sized couscous. You make it as a side dish and add what ever ingredients you want to it. If the main dishes are italian, you make it italian, if they're middle-eastern, you make it middle-eastern, etc.
Oh, I looked back and see I missed MsOlga's post re the spinach and ricotta thing, or what else.
I love spinach and ricotta concoctions. (See my post or thread on farfalle, spinach, ricotta, parmigiano, lemon - but not to bring to the event, as that one is much the best piping hot).
I'd repeat your past success and become famous for it, msolga. Hmmm, any garlic in it? Quiet, osso.
I will find that thread, osso. (Being a lover of ricotta'spinach concoctions, myself!)
I'm hoping that my previous success was not just politeness & surprise (that I had not just brought along another lot of
bought Italian pastries (delicious, BTW) & had actually made something myself!
But it was such a simple & effortless-to-make recipe, I couldn't believe it!
No, no garlic, but I'd deliberately chosen a recipe that would suit these particular folk. Lovely people, but really not into the type of peasanty foods I love best!
Ah, a cookery thread. May I post our national dish?
BOILED POTATOES
1. Wash spuds (but not excessively)
2. Insert spuds into saucepan (as a general rule of thumb, the hungrier
you are, the larger the saucepan should be
3. Cover with cold water
4. Sprinkle salt liberally and cover
5. Bring to the boil and allow to boil for another two minutes (or until half
time in The Game)
6. Simmer for further 20 minutes (or until Game is over)
7. Strain and cover with cleanest available tea-towel
8. Serve with large dollop of butter and discuss with everyone how
lovely and "flowery" the spuds are
If I've time, tomorrow I'll demonstrate how to create side dishes - namely BOILED BACON and BOILED CABBAGE.
littlek wrote:How about Israeli Couscous - the big, pea-sized couscous. You make it as a side dish and add what ever ingredients you want to it. If the main dishes are italian, you make it italian, if they're middle-eastern, you make it middle-eastern, etc.
I have yet to come across this large couscous, k.
The largest I've come across goes by the name "Mougrahbia" (sp?) in Lebanese food shops here.
I will check out recipes on the internet, though.
Anyway, this sounds a good one to trial first. Well, it would be for
me, anyway! :wink:
lmur wrote:Ah, a cookery thread. May I post our national dish?
BOILED POTATOES
1. Wash spuds (but not excessively)
2. Insert spuds into saucepan (as a general rule of thumb, the hungrier
you are, the larger the saucepan should be
3. Cover with cold water
4. Sprinkle salt liberally and cover
5. Bring to the boil and allow to boil for another two minutes (or until half
time in The Game)
6. Simmer for further 20 minutes (or until Game is over)
7. Strain and cover with cleanest available tea-towel
8. Serve with large dollop of butter and discuss with everyone how
lovely and "flowery" the spuds are
If I've time, tomorrow I'll demonstrate how to create side dishes - namely BOILED BACON and BOILED CABBAGE.
Thank you, Imur!
Can't wait for the side dishes!
