Hot Peppers

Discussion in 'Food & Cooking' started by cape chef, Dec 28, 2000.

  1. cape chef

    cape chef

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    I love hot peppers, And I find myself using them all the time, From jalapeno to Habanero to Anaheim. What are favorites? And how do you like to prepare them?
    I hope this will be a "HOT" topic [​IMG]
    cc
     
  2. mudbug

    mudbug

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    Take a can of hominy. Mix it with chopped jalapenos to taste, heat in the microwave. A great snack!

    I like peppers that are used to make condiments like garlic chili paste, hot bean curd, radishes in chili paste.... all delicious.

    [This message has been edited by cchiu (edited 12-28-2000).]
     
  3. shroomgirl

    shroomgirl

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    A good mix....I don't do habaneros though.
    anaheim, jalepino, serrano, poblano, my farmers grew some great paparika peppers....sure I'll post more latter...
     
  4. live_to_cook

    live_to_cook

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    I like the regular hotties all right but lately I'm partial to the (canned) chipotles (which are smoked jalapenos) in adobo sauce.

    Used some last night in fact, steamed mussels in a chipotle/black bean/garlic sauce.

    My family can't take much heat so the fresh aren't usually an option. They do welcome the gentle smoky flavor associated with chipotles. I've tried dried, but the flavor was almost non-existent. Canned (Goya) was much better, and they keep covered for several months in the fridge.

    Also excellent in black beans with cumin, lime juice and cilantro.
     
  5. nick.shu

    nick.shu

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    XO for seafood, and umm, ive actually made a corriander and red curry crepe with thai chicken stuffing - believe it or not.

    However, i am a little curious about this indian chilli sitting a little above 15,000 scoville units.

    The chinese/asia chilli oil seems to rock.
     
  6. live_to_cook

    live_to_cook

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    Nick.Shu, what pepper are you talking about? Here's a pretty definitive list of scoville ratings (from Mo Hotta Mo Betta, my favorite hot food/chile site) and it has plain old cayenne clocked in at 35K-45K. (Habanero topping the list at 200K-500K.)
    http://www.mohotta.com/heatguid.htm
     
  7. live_to_cook

    live_to_cook

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    capechef, yes I've used poblanos (fresh) but they're rather expensive up here, when you can find them. Lovely deep chile note, not a lot of scary heat, use them for a creamy chicken chipotle dish, yum.

    What's your purveyor for dried peppers? I've considered going online because the supermarket's are awfully brittle, which some people say is a sign of a lousy dried pepper.
     
  8. live_to_cook

    live_to_cook

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  9. nick.shu

    nick.shu

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  10. chef david simpson

    chef david simpson

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    Datil is a local name for Capsicum chinense in St. Augustine, Florida. Orgins from southeast Asia. Capsicum means bell pepper.Rocoto are a Peruvian type, very hot w/ black seeds. I love chilis in lots of stuff. Its a wonder, I don't have health problems over them.
     
  11. pete

    pete Moderator Staff Member

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    My favorite peppers are chipoltes, anchos, habaneros, scotch bonnets, and jalapenos. Aniheims (sp?) also make great rellenos, if you have never tried them. Cascabels make great spicy cream sauces (nice mildly spicy, flavorful, dried peppers). I also really like habanero or scotch bonnet jelly, but my favorite way to eat habaneros is in a scallop sechive I make. Dice up raw scallops, and mix in some finely minced red onion that has been rinsed in warm water twice, finely minced red pepper (a very small amount), finely minced habanero (however much you can handle), finely minced cilantro, and lime juice to coat. Add salt and allow to marinate for at least 30 minutes before serving on fried tortillas or fried plantain chips.
     
  12. dlee

    dlee

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    Cape chef,

    To answer the first question, "What are favorites? And how do you like to prepare them?".

    I use a lot of scotch bonets, to make it easy for me to use and to extend the shelf life, I make it into a condiment.
    Scotch bonet, shallot, garlic, sugar, salt, blk pepper, and rice wine vinger. Blend it all in a robot coupe till it is a small rough chop, then bottle it. That goes into everything. Use with X-caution.

    Nick Shu. I gotta try that corriander red curry crepe. I think I will stuff it with a yellow curry shrimp.


    D.Lee
     
  13. nick.shu

    nick.shu

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    ahh, the crepe is pretty easy, just mix some red curry paste and fine chopped corriander into a unsweetened crepe mix, cook of and then stuff if with whatever. Go for it.
     
  14. dlee

    dlee

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    Thanks Nick.

    D.Lee
     
  15. cape chef

    cape chef

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    Hi Dlee,I made some salmon cakes the other day and served it with a fresh mango,chili relish,Heres how I made the relish.This made almost a Qt
    2 cups diced mango
    1/4 cup scallions
    1/4 cup diced red onion
    3 red jalapenos seeded and minced
    1 poblano roasted,seeded and skinned and diced
    1 bunch cilantro chopped
    some rice wine vinegar
    about a 1/2 cup olive oil
    2 teaspoons toasted cumin seeds
    zest and juice of a lime and a orange
    salt and pepper
    I just mixed it all together and let it blend for an hour or so
    It was really good!!
    I also make a green chilli chicken breast in pyllo with a chipotle sauce.

    Some olive oil
    1/4 cup shallots
    1/2 # chopped button shrooms
    1 1/2 cupscanned chopped green new Mexican chillies
    a little thyme and marjoram
    1/2 cup dry sherry
    1/2 cup plain low fat yogurt
    3 tablespoons fresh grated parm
    S&P and a little nutmeg
    3 egg whites
    16 sheets phyllo
    3/4 cup melted butter
    8 b$s Chicken breast
    for the Chpotlie sauce
    3 tbs butter
    3 tbs flour
    1 1/2 cups milk
    1/2 cup sherry
    1 chipotlie in adobo
    S&p
    and chopped parsley
    cook the shallots add the shrooms cook a couple minutes add the chillies,thyme and margarem cook a couple more minutes add the sherry cook until dry,lower the heat and add the yogurt and parm S&P and nutmeg and cool
    beat the egg whites until you have dry peaks then fold the whites into the shroom mixture.
    use 2 sheets of phyllo for each breast. lay out the dough and brush with the butter and lay the second on top and brush then fold in half. place a good shot of the shroom mixture in the center of the pastry put a breast on top of that and then some more filling over the breast.fold in you phyllo and seal and brush with butter.It takes about 25 minutes at work,but that's in a convection oven so it might take like 35 to 40 minutes at 375 in a standard oven. for the sauce melt the butter add the flour let it cook for a minute and then slowly add your milk,then add the sherry and cook another minute,add the chipotle to the sauce and mash cook for a moment more then push through a china cap add the parsley and S&P and your golden
    So that's a couple ways I like to use the hot stuff
    cc
     
  16. chefjohnpaul

    chefjohnpaul

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    I love all kinds, I do have a soft spot for jalepenos though. I also like the dried smoked ones-chipotles. Here is a Caesar "Chavez" Dressing in which I use both chipotles and dried California chilies. Enjoy!

    Caesar "Chavez" Dressing

    Recipe By : John Paul Khoury,CCC
    Serving Size : 2 Preparation Time :0:10
    Categories : Cold Sauces & Vinaigrettes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 each dried California Chile pod -- stemmed & seeded
    1/2 cup water -- boiling
    6 cloves garlic -- peeled
    1 teaspoon anchovy paste
    2 ounces lime juice
    1 ounce apple cider vinegar
    1 each chipotle pepper in adobo -- optional
    1 pinch cumin -- ground
    1 pinch achiote -- paste
    1 splash worcestershire sauce
    1 pinch black pepper -- coarsely ground
    1 whole egg
    1 cup canola oil -- (+-)
    1/4 cup parmesan -- grated fine
    kosher salt -- to taste

    Soak California chile in boiling water till tender, put in blender with
    water, add rest of ingredients except oil. Puree'. In a steady stream
    with blender running emulsify with the oil. Season.

    An Italian in Mexico with the surname of Caesar invented Caesar
    salad. Now if a Mexican had invented it it might taste something
    like this!

    Toss with Romaine and serve with corn bread croutons.

    - - - - - - - - - - - - - - - - - -
     
  17. greg

    greg

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    I'd heard it was an either Spanish or Mexican chef named Caesar Cardenas. I don't know it to be a fact, but this was from a man of Italian descent who had lived in Italy for some time (and he makes a darn good pizza crust, too, so if you're ever in St Paul, John Paul...). BTW, how are you and how's the state of california treating you?
     
  18. layjo

    layjo

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    I heard he was named Ceasar Cardini. And he was an Italian Restuaranteur who moved to Tijuana, Mexico to open a restuarant/Bar in the times of prohibition of liquer. Just what I've read from a number of books and magazines. I like the history of how foods came about and why, very interesting.
     
  19. risa

    risa

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    owieee... I made a yummy mango salsa with a scotch bonnet last night and my fingers are still burning. Obviously, I was stupid enough not to use gloves. I've washed them many many times since last night. I also tried rubbing them with pepper leaves, washing with rubbing alcohol, hand lotion, cortisone cream, vitamin e gel, etc. and nothing has worked although it is starting to subside.

    Anyway, anyone have cooking ideas for habaneros and scotch bonnets? I have lots that are almost ready to be picked from my garden. Next time, I'll use gloves.
     
  20. kimmie

    kimmie

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    Risa,

    Here's a few mexican basics:

    HOTTER THAN **** HABANERO SALSA
    1 small tomato, 2 medium onions, 3 cloves garlic, 1 medium red bell pepper, 1 fresh Habanero chile, 1 fresh Tabasco chile, 1 tablespoon chopped parsley, 1/3 cup water, 1 tablespoon lemon juice, 2 teaspoons canola oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/4 teaspoon oregano (mexican variety)

    ------
    For a basic chile paste, I use 2 or 3 dried chiles, such as pasilla, guajillo, ancho, cascabel, or habanero.

    ----------
    Take a few dried ancho chiles and throw them in a coffee grinder (that you will use solely for that purpose) and add a little bit to any chile recipe.