March 29, 2004
To all my chilehead friends and especially to our new subscribers, welcome to another issue of The Heat!, brought to you by Chile-Pepper-Sauces.com , and Chef Jay.
In This Issue:
= Chicken Soup with Chipotle Sauce, E-Cookbooks Library
= More Spicy Recipes, Guest Chef
= Gourmet Habanero Pepper Sauce, Try It Today!
= Chef Jay Asks, Vote for ME!
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Ramblings from Chef Jay
Well, the big day is fast approaching. Lisa and I are getting married April 24th. So, this is the last issue of The Heat! I'll be sending out as a single man.We've been busy making final preparations for the wedding and just about have all the t's crossed and the i's dotted.
This weekend was spent with family and friends. Saturday afternoon we gathered at my sister-in-law's house for a shower. Lisa and I (of course) were the guests of honor, and the theme of the shower was Gardening and Grilling! We received lots of wonderful gifts, and we are now well prepared for the Spring gardening and grilling season.
I will be sending the next issue out a little late. We are going to the Bahamas for our honeymoon after the wedding, and I don't plan on touching a computer keyboard for the entire week! I can't wait.
Speaking of the Bahamas, I would love to hear your suggestions as to restaurants or any other points of interest you might recommend us visiting while there. So please let me know.
In this month's issue, there is a wonderful recipe for Chicken Soup with Chipotle Sauce from E-Cookbooks Library. If you haven't already taken a look, I can't stress enough what a great resource the Library is. If you're serious about cooking, click the link below and check it out.
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Our Guest Chef, John Boland of Byron Bay Chilli Company, contributes two delicious recipes using his hot sauces. And, of course, I have to get a plug in for my new hot sauce, Chef Jay's Gourmet Habanero Pepper Sauce!
So, I hope everyone has a great month, enjoy these recipes, and wish us luck!
From the E-Cookbooks Library
Chicken Soup With Chipotle Sauce
Ingredients:7 cups chicken stock, preferably homemade
2 medium carrots, peeled and cut into 1/4-inch dice
2 celery stalks, trimmed and cut into 1/4-inch dice
1 medium-to-large onion, peeled and cut into 1/4-inch dice
4 to 6 dried chipotles
1/3 cup long-grain rice
Salt and pepper
2 cloves garlic, peeled
2 tablespoons tomato paste
1 teaspoon dried oregano
Directions:
1. Put stock in a saucepan with carrots, celery, and onion. Bring to a boil. Soak chipotles in just-boiled water to cover. Reduce heat, so mixture simmers steadily, and when carrots are just about tender, add rice, salt, and pepper, and stir. Bring back to boil, and continue to simmer.
2. Meanwhile, when the chipotles are soft, remove them from the liquid. Open them up on a cutting board, and with the back of a knife scrape out all seeds and stems. Combine in a blender with garlic, tomato paste, oregano and a large pinch of salt. Add enough chicken stock (you can use the simmering soup) to allow the blender to puree chilies and other ingredients well.
3. When rice is tender, taste soup, and adjust seasoning. Serve with small spoons for adding chipotle paste at the table.
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Guest Chef
The following is excerpted from another chile newsletter. Byron Bay Chilli Company is located in Australia, but sells hot sauce and salsa products world wide. You'll enjoy this!"Greetings from Goonengerry.
Wanted to share with you a couple of excellent recipes, things we have been eating this week. Ashif is visiting with us, and will be hanging out at our stand at the Blues Festival, over the Easter weekend.
Come by and say g'day if you find yourself there.
Two recipes this time:
Ashif and I were walking past the Mullumbimby butcher the other day, and noticed a special on chicken wings, $2.40 /kilo (1 kilo= 2.2 lbs).
Having happily munched many times on spicy chicken wings, we looked at one another and said why not? We brought the wings home, marinated them, before remembering that we were supposed to be heading off to Brisbane for the Fine Food Show. Anyhow, when we returned they had been marinating in the back of the fridge for two days, and they were soooo good. The chicken wings recipe is at the end of this message, but first, a delicious and healthy recipe that is a classic...
Chick Pea / Potato Curry with Green Jalapeno Chilli Sauce
Ingredients:
1 tsp crushed ginger
1 tsp crushed garlic
1 tsp finely chopped lemongrass
1 tsp chopped coriander stem
1/2 cup chopped coriander leaf
1/2 tsp cumin seed
1/2 tsp cumin powder
1/2 tsp mustard seed
1/4 tsp turmeric powder
5 small potatoes, cooked, peeled and quartered
1 400g (14 ounce) can of chick peas
1 400g can of coconut creme
1/3 bottle Byron Bay Chilli Company Green Jalapeno Chilli Sauce
w/Coriander (NOW AVAILABLE IN WOOLWORTHS NSW AND QLD)
3 tbs Olive Oil
1 tbs Wheat Flour or Corn Starch
Salt to taste
Procedure:
- Sautee ginger, garlic, lemongrass and coriander stems in olive
oil
- Stir in whole wheat flour (or corn starch)
- Add cumin seed, cumin powder, mustard seeds and turmeric powder
- Add pre cooked potatoes
- Add chick peas (garbanzo beans)
- Add can of coconut creme
- Add optional meat or seafood if you like, but not neccessary
- Stir in Green Jalapeno Chilli Sauce
- Salt to taste and simmer
Serve on a bed of rice with a slice of lime, and a nice dollop
of the BYRON BAY CHILLI CO Green Jalapeno Chilli Sauce. We soaked up the juices on turkish bread too. We fed 6 people with this
definitely yum-o...
Spicy Chicken Wings-
These make great finger food for appetizers, or can be combined
with other side dishes to make a main meal. Just remember to make
enough, because when the last one is gone you will be sad.
Hot Chicken Wings Recipe
Ingredients:
2 kilos (4.4 lbs) chicken wings
1 tsp crushed ginger
1 tsp crushed garlic
1/2 tsp salt
1/2 cup vinegar of your choice
1/4 cup Byron Bay Chilli Co Spicy Sweet Chilli Sauce w/
Lemongrass
1/4 cup Byron Bay Chilli Co Red Cayenne Chilli Sauce w/ Lime
Procedure:
- Cut the wings at the two joints and discard the wing tips.
- Mix all the ingredients in a bowl or pot large enough to hold all the chicken. Add the chicken, making sure all the surfaces get coated with marinade.
- Stick in the fridge and leave it there as long as you can stand it, then bake in an oven at around 200º C (392º F) for about 30 minutes.
- Remove from the oven, drain the liquid, then return to the oven for another 30 minutes or so.
- If you have leftover marinade, you can brush it on during the interval. The idea is to make them sort of crunchy.
Ashif and I ate them all by ourselves, so you be the judge of how many to make. (it was a lot I guess, but when the last one was gone we were still sad).
Hope you all have a great weekend.
Chilli Dude"
Now, does this guy know how to make cooking fun or what? Many thanks go out to John Boland of Byron Bay Chilli Co. for sharing his delicious hot chicken wings recipe. His Australian company sells a wide range of hot sauces and salsas, available across the globe. Visit his site, I guarantee you'll love his products.
Try My Sauce!
If YOU haven't tried my Gourmet Habanero Pepper Sauce yet, Click Here... It is the tastiest hot sauce you'll find with this much heat. My Gourmet Sauce is packed with chunks of garlic, herbs, spices, and of course Red Savina® Habanero Peppers. If you like really hot sauce, you'll love this.
Vote for Me!
Thanks to all you list members who have been voting, we are making a push to the Top 25 of Chef2Chef Top 100 Culinary Sites! This is a major achievement and I can't thank you all enough. Please keep voting for me! And remember, you can vote once per day;) Thanks again!Have a great month and don't forget to Eat the Heat!
Chef Jay