SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY
Categories Food Processor Garlic turkey Roast Thanksgiving Hot Pepper Bon Appétit
Yield Serves 14
Number Of Ingredients 19
Steps:
- For paste:
- Preheat oven to 350°F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form course puree.
- Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin, and honey to garlic in processor. Puree until smooth. Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.)
- For turkey:
- Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tablespoons paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.)
- Position rack in lowest third of oven and preheat to 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy.
- For gravy:
- Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
- Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups, about 20 minutes. Season with cayenne, salt and pepper.
- Serve turkey with gravy.
CHILI PASTE
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!
Provided by Lacy S.
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
- Add more spices if desired.
- Let stand at least 30 minutes before using (it should thicken).
Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1
CHILI PASTE
Steps:
- In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.
HOY LAI PAD NAM PRIK POW (CLAMS WITH CHILI PASTE AND BASIL)
Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.
Provided by Toi
Categories Appetizers and Snacks Tapas
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
- Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
- Mix basil into clam mixture and cook until wilted, about 1 minute.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 15.6 g, Cholesterol 79.2 mg, Fat 13.8 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 2 g, Sodium 747.2 mg, Sugar 5.1 g
SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY
From Bon Appétit November 1994. There are several rave reviews on epicurious.com for this recipe.
Provided by lazyme
Categories Whole Turkey
Time 5h30m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- For paste:.
- Preheat oven to 350°F
- Separate heads of garlic into individual cloves (do not peel).
- Pierce each clove once with toothpick.
- Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes.
- Cool 5 minutes.
- Peel garlic, cutting hard tip off each clove.
- Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic.
- Blend 1/2 cup garlic in processor to form course puree.
- Meanwhile, place chilies in small saucepan.
- Add enough water just to cover.
- Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes.
- Add chili mixture, oil, cumin, and honey to garlic in processor.
- Puree until smooth.
- Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.).
- For turkey:.
- Pat turkey dry.
- Season with salt and pepper.
- Slide hand under skin of turkey breast to loosen skin.
- Spread 1/2 cup garlic-paste over breast under skin.
- If stuffing turkey, spoon stuffing into main cavity.
- Rub 2 tablespoons paste all over outside of turkey.
- Reserve remaining paste for gravy.
- Tie legs together loosely to hold shape of turkey.
- Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.).
- Position rack in lowest third of oven and preheat to 325°F
- Heat 2 tablespoons oil in heavy large skillet over high heat.
- Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes.
- Place contents of skillet around turkey in pan.
- Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth.
- Roast turkey 1 hour 30 minutes.
- Tent turkey and entire pan loosely with heavy-duty foil.
- Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey).
- Place turkey on platter.
- Tent with foil; let stand at least 30 minutes.
- Reserve mixture in pan for gravy.
- For gravy:.
- Using tongs, remove turkey parts from pan; discard.
- Pour mixture in pan into sieve set over large bowl.
- Press on solids in sieve to release liquid.
- Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
- Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied.
- Add flour and stir 1 minute (mixture will be very thick).
- Gradually add 6 cups broth mixture, whisking until smooth.
- Simmer until reduced to 4 1/2 cups, about 20 minutes.
- Season with cayenne, salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 1174.8, Fat 62.4, SaturatedFat 16.1, Cholesterol 431, Sodium 791.7, Carbohydrate 11.2, Fiber 1.7, Sugar 1.6, Protein 133.4
THAI CHILI PASTE
This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum.
Provided by Rhiannon and Matt
Categories Curries
Time 15m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Put water in a bowl.
- Crumble the dried chilis into it and let soak for 30 minutes.
- Then put them and the water into a blender, and add the other ingredients.
- Blend until smooth.
Nutrition Facts : Calories 287.3, Fat 2.8, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 64, Fiber 7.7, Sugar 14.3, Protein 12.3
CHINESE CHILI PASTE WITH GARLIC & GINGER
Spicy sauce made from soybean paste, hot pepper, oil, garlic, and ginger; used as an ingredient in Chinese cooking and as a condiment. Store, tightly covered, in the refrigerator.
Provided by littleturtle
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat an 8-inch skillet over med-high heat; add oil when skillet is hot.
- Stir in bean sauce, red pepper, sugar, garlic, and ginger.
- Reduce heat to low, and cook, stirring frequently so it doesn't burn.
Nutrition Facts : Calories 180.6, Fat 14, SaturatedFat 1.8, Sodium 1.4, Carbohydrate 14.9, Fiber 0.6, Sugar 12.9, Protein 0.4
CHILI PASTE WITH GARLIC
Make and share this Chili Paste With Garlic recipe from Food.com.
Provided by tgobbi
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chilies, sesame seeds, garlic& water.
- Heat oil in small saucepan.
- Test oil by dropping in a few Szechwan peppercorns.
- (It should sizzle but not burn).
- Pour hot oil over chili mixture.
- Cool& strain off the oil.
Nutrition Facts : Calories 174.2, Fat 18.6, SaturatedFat 2.4, Sodium 2.3, Carbohydrate 2.7, Fiber 1, Sugar 0.8, Protein 0.5
SOUTH-OF-THE BORDER ESSENTIALS: CHILI PASTE
Chili paste is a staple of most good South-of-the-Border recipes. You can buy it in a jar, but what fun is that? By making your own, you get to choose the peppers you want and, at the same time, eliminate all those nasty preservatives. It is easy/peasy to make and I usually whip up a batch using chilies that match the recipe...
Provided by Andy Anderson !
Categories Other Sauces
Time 35m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a saucepan, and blender to make this recipe. The blender can be a regular blender, stick blender, or a food processor fitted with an S-Blade. You could, of course, go "old school" and use a mortar and pestle, but that seems like a lot of work.
- 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili paste should last 4 - 6 weeks.
- 4. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
- 5. Chili Peppers The peppers you choose will determine the overall heat and flavor of your chili paste. To help you out, I have compiled a list of chili peppers; along with their flavor and heat level, measured in Scoville units. Consider this list a work in progress. You will notice that Bell Peppers (the first on the list), have no heat at all, while the Scorpion Chilies are up to 800,000. I tried some Scorpions once in a chili paste and woke up at hospital two days later and could not remember my name :-) Keep in mind, when you get into chilies this hot, a very little goes a looooong way. You have been warned. This recipe calls for 2 ounces (50g) of chilies, and while that may not seem like a lot, remember we are using dried chilies, and they do not weigh very much. As a matter of fact, after processed you should have 7 - 8 ounces of chili paste. As for working with most peppers, gloves are recommended. Bell Peppers, earthy flavor 0 Aji Paprika, mild, earthy Up to 500 Pepperoncini 100-500 Aji Panca, mild and fruity, poblano-esque 500-1,500 Red Anaheim-sweet, fresh form of New Mexico Chilies 500-1,500 Poblano 500-2,500 Mulato, chocolate/licorice-like flavor 500-2,500 Organic New Mexico, dried red Anaheim peppers 500-2,500 New Mexico, dried red Anaheim peppers 750-1,250 Organic Aji Panca, mild and fruity, poblano-esque 1,000-1,500 Green Anaheim, immature fresh New Mexico Chilies 1,000-1,500 Ancho, dried poblanos 1,000-1,500 Pasilla Negro, good in moles 1,000-2,000 Guajillo, mild flavor, some heat 2,500-5,000 Jalapeño, some heat, grassy-earthy flavor 2,500-8,000 Red Fresno, good in sauces & soups 2,500-10,000 Puya, similar flavor to Guajillo, spicy 5,000-8,000 Organic Chipotle Morita, smoked, dried Jalapeño 5,000-10,000 Yellow Caribe, great baked or in soups 5,000-15,000 Aji Amarillo, essential in Peruvian food 5,000-25,000 (continued in next step)
- 6. Brown (Meco) Chipotle. smoky & spicy 7,000-18,000 Chipotle Morita, smoked, dried Jalapeño 7,000-25,000 Urfa Biber, sweet, citrusy & smoky 7,500 Cascabel-round, with seeds that rattle 8,000-12,000 (continued in next step) Smoked Serrano, savory, not fruity heat 8,000-22,000 De Arbol, similar to cayenne 15,000-30,000 Japones, medium-strength Asian chile 15,000-36,000 Organic Aji Amarillo, essential in Peruvian food 40,000-50,000 Pequinspicy, hint of citrus, sweetness 40,000-50,000 Aji Limo Rojo, organic, slightly sweet, crisp 50,000-60,000 Tepin, powerful but brief heat 50,000-70,000 Fresh Thai, available red or green ~50,000-100,000 Dried Thai, used in Thai, Chinese cooking 50,000-100,000 Aji Cereza, milder substitute for Habaneros 70,000-80,000 Habanero, very hot, fruity/floral flavor 100,000-200,000 Organic Habaner, overly hot, fruity/floral flavor 100,000-300,000 Scotch Bonnet Chilies, similar heat to Habanero 75,000-325,000 Ghost Chilies, very hot, slight smokiness 300,000-400,000 Scorpion Chilies, incredibly hot Up to 800,000
- 7. Where is the Heat? If you want less heat, a lot of chefs will instruct you to remove the seeds from the pepper(s). In saying that they are implying the seeds are the source of the fire. Understand that removing the seeds will help a bit; however, they are not where the "real" heat of a pepper resides. The truth is, a pepper's intensity originates from the pith (membrane) and the ribs, not the seeds. Capsaicin, which is the chemical compound that holds all that fiery heat, is concentrated in the inner membrane of white pith and the ribs. The reason removing the seeds lowers the heat a bit, is simply because the seeds are in contact with the membrane, and some of the capsaicin rubs off. But the seeds do not contain any capsaicin of their own; hence, no heat. So, if you really want to tame the beast, go ahead and remove the seeds, but do not forget to scrape out the membrane, and cut out the ribs. Note on dry peppers: You can remove the seeds and cut out the ribs (I use a pair of kitchen shears), but it is almost impossible to remove the membrane, simply because it has dried and attached itself to the wall of the pepper. Removing the membrane is more for working with fresh peppers.
- 8. Gather your ingredients (mise en place).
- 9. Cut off the top of the peppers and shake out the seeds. Removing the ribs is up to you. Cut or tear them up, place into a bowl
- 10. Pour boiling water over them until they are covered.
- 11. Let them steep for 15 - 20 minutes.
- 12. Drain them using a colander but save the water in a bowl and reserve.
- 13. Add them to your blender, then add all the other Chili Paste ingredients.
- 14. Give them a few 1-second bursts, then start adding the reserved chili water, about a tablespoon at a time, until you reach your desired consistency. I wound up adding about 4 tablespoons of water.
- 15. Some chefs like their chili paste thick, almost like a tomato paste; however, I like mine almost pourable. Up to you.
- 16. Add the olive oil to a saucepan over medium-low heat.
- 17. When the oil heats up, add the chili paste, and stir constantly for about 5 minutes.
- 18. Stir in the scant 1/2 teaspoon of balsamic, remove from heat, then allow to cool.
- 19. Store in a suitable container (see notes of proper storage above), and place in the fridge until needed.
- 20. These are the chilies I used for this batch of Mexican BBQ ribs (pictured at the top). They gave the brisket a mild heat with a hint of smoke.
- 21. PLATE/PRESENT
- 22. Use in all things South-of-the Border. Enjoy.
- 23. Keep the faith, and keep cooking.
THAI CHICKEN STIR FRY WITH CHILI PASTE
Spicy but sweet nice Thai chicken dish
Provided by barbara lentz
Categories Chicken
Time 20m
Number Of Ingredients 8
Steps:
- 1. Mix the chili paste, brown sugar, oyster sauce and fish sauce together and set aside. Heat a wok over high heat to get it hot. Add the oil and lower the heat to medium. Stir fry the onion until translucent. Add the chicken and stir fry one minute.
- 2. Stir in the chili paste mixture and cook until chicken is cooked through about 5 minutes.
- 3. Served garnished with Thai basil
BUCATINI IN FIERY CHILI-GARLIC PASTE
Steps:
- Heat 1/3 cup of the olive oil in a small skillet over a medium flame. Add the peeled garlic and chili; cook 2 minutes, or until the garlic is golden and the chili peppers are swollen (or the chili flakes are aromatic). Cool the garlic and chili 5 minutes, then crush in a mortar with a pestle into a coarse paste.
- Add the remaining 1/3 cup of olive oil to the skillet over medium heat and cook the minced garlic until aromatic, about 30 seconds. Stir in the prepared garlic-chili paste and cook 30 seconds.
- Meanwhile, bring 5 quarts of water to a boil. Add the bucatini and salt and cook until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Transfer the bucatini to a serving platter, fold in the chili-garlic sauce and the reserved cooking water, and serve hot.
CHILI PASTE ESSENTIALS: UP YOUR GAME
When you are making that "special" pot of your homemade chili, you can put a plethora of different ingredients into the pot. • Meat... No Meat. • Beans... No Beans. • On-and-on it goes. However, the one thing that will go into every pot of chili is... Well, chilies. They can be powdered versions in a spice jar, or...
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 5
Steps:
- 1. PREP/PREPARE
- 2. Besides a saucepan, to finish the chili paste, you will need a good blender, or food processor. I found that an immersion blender did not get the paste as smooth as I desired.
- 3. There are hundreds of different chili types... HUNDREDS. They range from the hottest of the hot, like the Carolina Reaper, with a Scoville heat rating of over 2 million. In other words, if you were to take a bite of one of these hotties, you would quite literally wind up in the hospital. And, then we go all the way down the scale to the humble bell pepper with a Scoville heat rating of zero. By comparison, the Jalapeño, which many of have sampled, has a Scoville heat rating of 2,500-5,000. Mild by some standards, but hot to others. Chiles can be sweet like the Anaheim, hot like the árbol, smoky like the guajillo, or fruity like the pasilla. Whatever you choose, the chiles will be the major flavor influence of your chili paste. If this is something that intrigues you, then have some fun, and as time goes by, experiment with different varieties. However, to save time, and give you a base from which to start your journey, let me give you my recommendation for a good chili paste base. I start with these four chilies (pretty much in equal amounts) and branch out from there: • Ancho Chiles 1,000 to 2,000 Scoville Heat Units • Pasilla Negro Chiles: 1,000 to 2,000 Scoville Heat Units • Guajillo Chiles: 2,500 to 5,000 Scoville Heat Units • Arbol Chiles: 15,000 to 30,000 Scoville Heat Units After years of playing about this is my base. If I want it milder, I will tone down the Arbol chiles; if I want it hotter, I might throw in a few Cayenne, Habanero, or Ghost peppers. FYI: The Scoville scale runs like this: • Mild (100 to 2,500) • Medium (2,500 to 30,000) • Hot (30,000 to 100,000) • Extra Hot (100,000 to 300,000) • Extremely Hot (above 300,000)
- 4. How to buy chilies Make sure that they are still pliable. If they crack when you bend them inside their packaging, they are old and probably have lost most of their flavor. FYI: You can freeze dried chiles in Ziploc bags, and they will remain useable for a year or more.
- 5. What is with the cumin? Okay, this is an optional item, but I do not think I have ever made a good chili without adding some cumin. By cooking it with the chilies, it infuses its flavor into the chili paste in a perfect blending. However, I understand that not everyone enjoys the flavor that cumin brings to a recipe, so if you do wish to add it; just leave it out.
- 6. Storage You can store chili paste in the refrigerator for a week to 10 days. Or, you can freeze it for 6 - 8 months. I like to use an ice-cube tray and freeze it in tablespoon units. Once frozen I take them out of the tray and toss into a Ziploc freezer bag. When I need some, I simply take out the proper amount and toss them in the pot.
- 7. THE RATIO The ratio of chili paste to chili powder is 4 to 1. So, if the recipe calls for a tablespoon of chili powder, you will need 4 tablespoons of chili paste. The good news is that when you make chili paste, the volume of paste is 4 - 5 times greater than contained in a jar of chili powder. So, not only does it taste better, you are getting more. And, if you purchase your chilies in bulk, it is actually cheaper to make paste than to purchase the dried stuff at the grocer.
- 8. Gather your ingredients (mise en place).
- 9. Cut off the tops of the chilies and deseed. Do not go crazy here, just remove as many seeds as possible. And, do not forget, if you have sensitive skin, please wear gloves.
- 10. Optional Step Toasting the chiles is optional; however, it really helps to bring out their flavors. Set a rack in the bottom position and preheat the oven to 350f (175c). Spread out the chilies on a baking sheet and add to the preheated oven. Turn once or twice until fragrant, about 3 - 4 minutes.
- 11. Add the chilies to a saucepan, pour in 2.5 cups of the chicken stock (reserve the remainder of the stock), then simmer and stir until they soften, about 10 - 12 minutes.
- 12. Allow them to cool down, for about 10 minutes, then place into a blender.
- 13. Blend-baby-blend, until smooth.
- 14. If the mixture is too thick add some of the chicken stock, a bit at a time until the paste is pourable.
- 15. Store, using the earlier suggestions.
- 16. Use in any recipe that calls for chili powder and taste the difference. Enjoy.
- 17. Keep the faith, and keep cooking.
THAI ROASTED CHILI PASTE (NAHM PRIK PAO)
Nahm prik pao is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat.
Provided by Cinnamon Turtle
Categories Peppers
Time 30m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- In a wok or a small, heavy skillet, dry fry the chilies over med-low heat until the darken and become fragrant and brittle, 3-5 minutes. Remove and transfer to a plate to cool.
- Increase the heat to medium and dry fry the shallots and garlic, turning them occasionally, until they are softened, wilted, and blistered.
- Stem the chilies and discard most of the seeds. Crumble the chilies into small pieces. Trim the shallots and garlic, discarding the peel and root ends, and chop coarsely. Combine the chilies, shallots, and garlic in a mini-processor or blender and pulse to a coarse paste. Add 1/4 cup of the oil and grind to a fairly smooth paste. Transfer to a small bowl and set aside.
- Pour the remaining 1/4 cup oil into the wok or a skillet. Place over medium heat until a bit of the paste added to the pan sizzles at once, about 1 minute. Add the ground chili paste and cook, stirring occasionally, until the paste gradually darkens and releases a rich fragrance, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
- Combine the sugar, tamarind, soy sauce, and salt in a small bowl and stir well. Add this mixture to the cooked chili paste and stir to combine. The paste will be quite oily, and must be well stirred before each use. Transfer to a jar, cap tightly, and refrigerate for up to one month. Use at room temp in recipes or as a condiment.
Nutrition Facts : Calories 983.1, Fat 87.4, SaturatedFat 11.3, Sodium 2677.4, Carbohydrate 50.8, Fiber 0.7, Sugar 30.7, Protein 4.8
CHIPOTLE-CHILI PASTE FOR SMOKING
A very simple to make marinade paste. I use this on tough cuts of meat. Slather it all over the meat, wrap it in plastic wrap. Then I put it in the fridge for 3 or 4 days. After that, grill it or smoke it, slow and sweet. If you use bottled Italian dressing as a moistener while it cooks (yeah, I know, bottled) it is even better. BTW, don't peel the peppers.
Provided by Queen Dragon Mom
Time 35m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Split the peppers down the middle.
- Put the garlic cloves over direct heat, either a gas burner or balanced on the grate of a grill.
- Using a cast iron griddle, preheated on the grill or cooktop, place the split peppers skin side down.
- Roast until skin is brown and getting crisp, but not so long they burn.
- Turn peppers over.
- Roast for about another 5 minutes. The garlic should be getting softened by now, with the skin burning off and some charred places on the cloves.
- Remove peppers and garlic from heat.
- Soak peppers in water to cover for about 10 minutes.
- Put chipotles, with sauce, in blender. Add the soaked peppers, with water.
- Add the garlic, after peeling it, and then pour in the oil.
- Puree until a thick paste forms.
- Don't, please, stick your nose down into the blender to see if it is sufficiently pureed. The fumes will make you cough and sneeze, at the least.
Nutrition Facts : Calories 628.3, Fat 58.5, SaturatedFat 7.2, Sodium 26.2, Carbohydrate 27.6, Fiber 10.1, Sugar 8.8, Protein 5.8
STUFFED MOZZARELLA AND CHILI PASTE HAMBURGERS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce) patties by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a chunk of mozzarella and drizzle some chili paste or chili flakes on top of the mozzarella. Add a good twist of black pepper. Take another 3-ounce scoop of meat, make it flat in your hand and place right on top of the other half.
- Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
- Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
- Place the burger in the bread, and top with your favorite condiments.
CHILI PEPPER PASTE
We love this mixed in softened butter and on steaks, corn on the cob etc... also very delicious mixed in mayo and on sandwiches. It's good stirred into soups, sauces, roasts etc... it's very spicy straight out of the jar, but just extremely flavorful and delicious mixed in things. Try it, you'll like it!
Provided by Diane Schmidt
Categories Other Sauces
Number Of Ingredients 11
Steps:
- 1. Pour boiling water over chili peppers; let fresh chili peppers stand for 1 minute; drain. Cool under cold water. Remove stems, seeds, and membrane; chop.
- 2. Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin seed, oregano, paprika, and salt. When pulverized, add vinegar and oil.
- 3. Add bread a few pieces at a time; mix well until bread softens and blends in. Store in refrigerator for up to a week, or freeze for later use. Makes about 1 1/2 cups.
- 4. This is delicious if you use roasted peppers as well. Also, although my family likes it with the red finger chili's here is how you make it with other chili's. This can be made using dried chili's instead of fresh, if you do let them stand in the boiling water for 20 minutes. Hottest: Use 6-8 habanaros and a yellow bell pepper or use 8 dried cayenne peppers and a red bell pepper. Red Hot: Use 6-8 jalapenos and a green bell pepper or use 8 dried chipotles and a green bell pepper. Mild: Use 8 poblanos and green bell pepper or use 8 dried anchos and a green bell peppers.
EROS PISTA _ HUNGARIAN CHILI PASTE
Eros Pista is a chili paste we use quite often around here and searching for the recipe I was quite surprised by its simplicity.I was used that I had to boil the sauce,but this version is much easier. Work with gloves,stay away from the eyes and work near an open window.
Provided by littlemafia
Categories Sauces
Time 15m
Yield 1 jar, 1 serving(s)
Number Of Ingredients 2
Steps:
- Wash the chili peppers and cut them up,with seeds as well.
- Chop them in the food chopper with the salt and pour the sauce in a sterilised jar.
- Store in a cool place and refrigerate after opening.
Nutrition Facts : Calories 4500, Fat 49.5, SaturatedFat 4.7, Sodium 7988.9, Carbohydrate 991.1, Fiber 168.8, Sugar 596.2, Protein 210.4
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