• National Pepper Month - 4

    From Dave Drum@1:3634/12 to All on Fri Nov 18 15:05:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Szechuan Peppercorn Chicken
    Categories: Oriental, Poultry, Herbs, Wine, Chilies
    Yield: 3 Servings

    1/2 lb Chicken breast; in 1/2" dice
    2 tb Water
    4 Red chilies; in small pieces
    1 c Leek or green onion tops; in
    - 2" long sections
    2 tb Cooking wine
    1 ts Szechuan peppercorn; fresh
    - ground
    1 tb Vinegar
    2 ts Olive oil
    1/2 ts Sesame oil
    2 cl Garlic; minced
    1 tb Corn starch
    2 ts Soy sauce
    1 ts Salt

    Mix chicken cubes with 1 teaspoon soy sauce, 1/2
    tablespoon corn starch, 1 tablespoon cooking wine.

    Mix add 1 tablespoon vinegar, 1 tablespoon cooking wine, 1
    teaspoon soy sauce, 1 teaspoon salt, 1/2 tablespoon corn
    starch, 2 tablespoons water in a bowl as sauce.

    Heat 1 teaspoon olive oil in a non-stick frying pan, add
    chicken cubes to stir fry for 1 minute. Remove the chicken
    cubes from the frying pan.

    Add another teaspoon olive oil to the frying pan, add red
    pepper, Szechuan pepper, garlic, quick stir for 30 seconds
    to release the flavor. Add Chicken and stir fry for 1
    minute, than add leek or green onion, the sauce mixture,
    stir and mix well. Add 1/2 teaspoon sesame oil to enhance
    the flavor. Remove to serve.

    From: http://www.allchinanet.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:261/38 to All on Mon Nov 27 08:55:02 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Darned Hot Peppers
    Categories: Vegetables, Chilies, Preserving
    Yield: 12 Pints

    1/2 c Extra virgin olive oil
    7 lg Bell peppers; seeded in 1"
    - squares
    1 lb Jalapenos or serranos; in
    - 1/8" slices
    Salt
    2 (32 oz ea) cans crushed
    - tomatoes
    sm Bunch basil

    Heat oil in a very large pot. Add peppers, jalapenos and
    salt to taste. Cook over medium heat for 20 minutes, or
    until the peppers are softened and are partially tender.
    There will still be some liquid left in the pot. Add the
    tomatoes and the basil. Lower the heat and continue to cook
    for about 30 minutes, until the peppers are tender. Add
    additional salt as needed. Remove from heat.

    If canning, add 1/4 cup red wine vinegar, place in canning
    jars, and process according to the manufacturer instructions.

    Or store in refrigerator for up to 4 days.

    Yield: 12 pints

    Source: Recipes from Michael Chiarello's Napa

    Posted by Risa Golding

    From: chile-heads@globalgarden.com

    Uncle Dirty Dave's Archives

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