June 28, 2003
Welcome to this month's issue of The Heat!, a free monthly e-zine brought to you by Chile-Pepper-Sauces.com , and Chef Jay.
In This Issue:
=Spicy Swordfish Kebobs with Black Bean and Grilled Corn Salsa, Grillin' Recipes
=On Martha: Chef Jay's thoughts, Article
="Grillin' With Heat!", My Cookbook!
=Grilled Rosemary-Lemon Chicken Breasts, Guest Chef Recipe
=Chile Pepper and Spices Super Store, Website Preview
=Chef Jay Needs Help!, A Plea From the Chef
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Ramblings from Chef Jay
A funny thing happened to me this month on a trip to Atlanta. My girlfriend, Lisa, and I were taking a long weekend so I could meet her grandparents. And, well...we got engaged! I had been planning my sneak attack for a few months. I knew that her grandparents' house is one of the most special places in the world to Lisa, so I figured it would be the perfect place to pop the question. Everything went even better than I could have imagined. Her grandparents are the most wonderful people, and they were almost as excited as Lisa and I were. Now, we are planning on an April wedding, so if anyone has any hot and spicy wedding recipes to share, please send them our way.
OK, enough of my gushing and on with this issue of The Heat!
My new mini e-Cookbook, "Grillin' With Heat!", is almost ready.
I will be sending a special issue of The Heat! to you all in a
few days with instructions on how to get your free copy. Today,
I'm going to give you a few ideas on spicing up your weekend
cookout. I'll tell you about an awesome website I discovered,
and you get to hear my take on the whole Martha fiasco. So,
sit back, relax and enjoy this issue of The Heat!
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Grillin' Recipes
Spicy Swordfish KebobsIngredients:
1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
1/2 cup white-wine vinegar
1/4 cup unsulfured molasses
1/2 cup orange juice
1/2 cup lime juice(about 4 limes)
3 large lemons
18 bay leaves
2 1/4 pounds swordfish, trimmed of skin and fat and cut into 2-inch cubes
12 cherry tomatoes
6 jalapeños
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Directions:
- Combine garlic, cumin, chili powder, cayenne pepper, vinegar,
molasses, and orange and lime juices in a small saucepan; bring
to a boil over high heat. Boil for 2 minutes, remove from heat,
and set aside. Halve lemons crosswise, and cut each half into 4
wedges.
- On each of six long metal skewers, arrange 4 lemon wedges,
3 bay leaves, 3 pieces of fish, 2 tomatoes and 1 jalapeño. Kebabs
can be prepared up to this point and refrigerated for up to 6 hours
before cooking.
- Heat grill to medium hot. Sprinkle kebabs with the salt and
pepper, and spoon glaze over them. Grill until fish is opaque
to the center and lightly charred, 3 to 4 minutes per side;
brush with glaze several times while cooking. Remove skewers,
and serve with Black Bean and Grilled Corn Salsa.
Black Bean and Grilled Corn Salsa
Ingredients:
1 jalapeño pepper
1 red bell pepper
4 ears fresh corn, shucked
1/4 cup lime juice (about 2 limes)
1 fifteen-ounce can of black beans, drained and rinsed
1/2 cup fresh loosely packed flat-leaf parsleyleaves, coarsely chopped
1/4 cup finely chopped red onion
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
- Heat grill to medium hot. Place peppers on grill, and cook,
turning, until skin is black all over, 5 to 10 minutes for
jalapeño and 10 to 15 minutes for red pepper. Place grilled
peppers in a brown paper bag; let stand about 10 minutes.
Remove peppers from bag, and peel away and discard charred
skin; rinse your fingers from time to time under cool running
water, if necessary, but do not rinse the peppers. Remove and
discard stems and seeds. Mince jalapeño, and transfer to a
large bowl. Cut red pepper into 1/4-inch pieces, add to
jalapeño, and set aside.
- Place ears of corn directly on grill. Cook until brown and
tender, turning often, about 10 minutes. Remove from grill,
and let cool slightly. Use a sharp knife to cut the kernels
off the cob; add to peppers.
- Add lime juice, black beans, parsley, red onion, garlic,
olive oil, and cayenne to corn and pepper mixture, and toss
well. Season with salt and pepper, and serve.
On Martha: Chef Jay's thoughts
The Swordfish Kebobs and Black Bean and Corn Salsa recipes are both taken from one of my favorite websites, MarthaStewart.com. I know it isn't the most politically correct thing, but I support Martha! If she is found guilty of the things she is accused of, then she will serve her penance. But, it is not for me to judge her, or anyone else.
Martha Stewart built a truly Global empire around things she
loves to do. Isn't that what we all dream of doing? She worked
harder than anyone else in her field and became more successful
than even she could have imagined. Her TV shows and numerous
publications helped raise our industry to a new level. Her
hard work and attention to detail are inspiring. No matter
the outcome of this whole ordeal, many positive things have
come from Martha Stewart's Living Omnimedia Corporation. Don't
lose sight of these many positive things.
Visit Martha Stewart Online!
Guest Chef Recipe
This next recipe is borrowed from my friend and fellow chef Rick Myer. His website, The Recipe for Cooking, serves up tons of recipes for all kinds of food. He brings many years of experience to the table, and it shows in his methods. Go to his website, join his newsletter, I guarantee you will enjoy!
Grilled Rosemary-Lemon Chicken Breasts
Ingredients:
1 large garlic clove, minced
1 tsp. fresh rosemary, minced
Zest of ½ lemon
Juice of one lemon
Freshly ground black pepper, to taste
½ tsp. salt
3 tbs. extra virgin olive oil
4 boneless, skinless chicken breasts
Directions:
- Combine all ingredients except chicken breasts. Blend together
well.
- Place the chicken breasts in a plastic ziplock bag and ad the
marinade. Refrigerate and allow to marinate for at least 30 minutes.
- Grill the breasts over direct heat for six minutes on each side
or until done.
- Let them rest for 10 minutes to allow the juices to distribute
evenly.
- Serve them sliced on you favorite roll or try
it on a hoagie or fresh baguette.
These chicken breasts are also great served with the Black
Bean and Corn Salsa from above. Enjoy this recipe and many
thanks to Chef Rick Myer of
TheRecipeForCooking.com.
My Cookbook!
Of course, I have to tout my own book this month. "Grillin' With Heat!" will be released in a few days and as subscribers to my newsletter, you will be the first to be able to get your free copy. I can't wait for you all to see it. The recipes all stem from the traditional barbecue cookout genre, only of course, they incorporate ways to add heat to common meals. I know you will enjoy it, but please let me know what you think.Amazing Selection of Spices and Herbs:
If you could shop at only one store online, which one would it be? Lots of people would say Amazon, and rightfully so. With their massive selection of just about everything under the sun, and at bargain basement prices, Amazon is hard to beat. Well for chileheads, I have found the motherload. With everything from crushed chile peppers by the pound, to a wide array of spices by the bottle, Ok, I'll shut up, just go look... Kalyx.com Chile PeppersChef Jay needs help:
I know, you're thinking, "So, what's new?". But I was wondering if there is anyone who subscribes to my newsletter who would be interested in helping me create a logo for Chef Jay and my chile-pepper-sauces.com website? Anyone interested please contact me when you have a minute. And, thanks in advance for your help!Many parts of Chile-Pepper-Sauces.com are changing, so keep checking back to see what is new. Also, please tell me what you think of the site. Your comments and suggestions are appreciated.
That's it for this month. Now, go out and eat the heat!
Chef Jay