|
----- Original Message -----
From: "Connie"
To: phaedrus@hungrybrowser.com
Sent: Wednesday, July 16, 2003 8:18 AM
Subject: Recipe for Pickling/Canning of Pepperoncini Peppers
I'm looking for a pickling or canning recipe for pepperoncini peppers. Can
you help? Thanks.
Connie
Hi Connie,
See below.
Phaed
Pickled Pepperoncini
Yield: 8 pints
4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
olive oil (optional)
Wash peppers thoroughly. Remove core, seeds, and stems of large peppers.
Cut as desired, or leave whole after coring. The small, hot peppers may be
left whole with stems intact. Make 2 small slits in whole peppers. Mix
vinegar and water, heat to 150-160F/66-71C about to the simmering point.
Since it is rather volatile, vinegar should not boil a longtime. Pack
peppers rather tightly into jars. Pour hot vinegar and water over the
peppers to 1/2 inch of jar rim. Add salt to taste, seal, and process 15
minutes in hot-water bath. If oil is desired, add vinegar to only 3/4 in of
jar top. Add olive oil to come 1/2 in from top. The peppers will be coated
with oil when they pass through the oil layer as you use them.
----------------------------------
Another common recipe:
16-20 green Pepperoncini peppers 2.5 cups white vinegar 1 teaspoon salt Heat
the vinegar and salt in a saucepan. Put the Pepperoncinis in a sterilized
quart jar and pour the hot vinegar over them to within 1/2 inch of the top.
Seal, process 10 minutes in a boiling water bath. I would also add that
adding perhaps a 1/4 teaspoon of mexican oregano (or herb of your choice)
may add some extra favor to your final product. Proper preservation requires
removal of the air to prevent oxidative degradation. Also, one must remove
air to prevent aerobic bacteria from spoiling the food. When I make
"refrigerator pickles" like this, I'm thinking in terms of a 3-4 week
lifetime.
--------------------------------------
Another recipe:
Take peppers when they are yellow and sometime even red(for color). Make a
brine using either kosher salt or preferably celtic sea salt. Saturate the
pure water with salt. In other words, if there is still some salt in the
bottom of the container of water, it is "saturated". You can water them down
when you put them in the final canning stage later.
I always add salt to taste. There is no sense in going too far. Remember
this is fun and its gonna taste good right? The huge amount of salt acts as
a preserve.
I use a bucket with a lid and keep it Refridgerated.
Next i add white vinegar to the brine to taste. If you over do it, just add
more water! I have tried many types of vinegar(white wine, rice, balsamic),
and I like plain white vinegar personally. I always add fresh crushed
organic garlic to the brine (to taste). It turns blue later on and customers
love them.
Sometimes i will add store bought pickling spice but use it sparingly.
So now you have the brine with water, salt, vinegar. Then add garlic if you
wish. I also add slices of carrot, a dash of onion, sometimes green pepper
juilianned or a couple sliced jalepenos for heat.
** some pepperoncini companies use capsicum to add heat. You can buy this
and use it but i think it gives you tumors or something!
*sometimes my pepperoncinis are not that hot. Some are very hot. Still
workin' on that. Perhaps certian seedlings are hotter than others? Any idea
where i can get heirloom seeds?
Ok, next i Make a tiny incision in the top of the peppers to let the brine
inside. Add the peppers to the brine and refridgerate, stirring daily.
When they taste good, after a week or 2, you can put them in sterilized
jars, water them down a little (to taste) if you want and vacuum seal. I
always keep it refridgerated because I have no pressure cooker and don't
want to deal with it.
----------------------------------
Mildly warm pickled pepperoncini:
Harvest yellow-green pods when 2
to 3 inches long, pack in jars, cover with white wine vinegar and let
them set for 1 to 6 months. "The longer they set, the better they get!"
Several comments: It helps to slit the peppers before placing in
jars so they fill with vinegar. Otherwise, they tend to float, making it
nearly impossible to fill the jar. Second, I get the sense that the
"shelf life" for these probably shouldn't exceed 6 months or so. I
also did several things to reduce the possibility of spoilage. First, I
sterilized the jars and lids in boiling water, then I used a
FoodSaver to vacuum pack the jars. If you decide to purchase one
of these, be sure it comes with the vacuum packing attachment.
They're available at Walmart, Costco, etc. One last comment:
These don't taste quite the same as commercially produced
pepperoncinis you get at the deli. But they're not bad.
----- Original Message -----
From: "dave"
To: phaedrus
Sent: Friday, January 10, 2003 2:46 PM
Subject: zip sauce
> Dear Uncle P
>
> High end Italian restaurants in the Detroit area serve "zip sauce" with
> a filet of beef. I don't know how to descibe the sauce other than it is
> oily, buttery and beefy all at the same time. I understand clarified
> butter is a large part of the sauce. I believe a product called Flavor
> Glo is also used in the sauce, possibly as a flavor enhancer. I have
> tried a copycat recipe on the beef.allrecipes.com website, but it isn't
> the real thing. The sauce seems to be a closely guarded secret.
>
> Can you find out how they make the real thing Uncle P ?
>
> Dave
> Sauceless in Detroit
>
Hello Dave,
Frank, another reader, supplied me with this information:
"Zip sauce is used at Mario's on Second street in Detroit. The recipe uses
one part Flavor Glow, and one part clarified butter, salt and pepper to
taste. The only place I know to get Flavor Glow is in Eastern Market in
Detroit. Dave will have to go on a quest to Eastern Market, because I'm not
sure WHERE in Eastern market it is to be found. I suggest going to Mass at
Sweetest Heart of Mary Church right by Eastern Market (NOT St. Albertus, or
St. Josephat), and praying really hard, and then trying to find the Flavor
Glow. "
For a source for Flavor-Glow, see:
Zip Sauce/Flavor Glow
Phaed
From: "Mike"
To: phaedrus
Subject: Raspberry Bounce
Date: Thursday, July 17, 2003 2:40 PM
Hi,
I was looking for the recipe for Raspberry Bounce as well, and saw on your
site the recipe for blackberry bounce as a "substitute" (labeled Raspberry
bounce till you get to the recipe). I have since contacted the original
source of the recipe who verbally gave me the recipe as follows (which
seems far simpler and less involved than the one you are posting):
Combine:
4 cups fresh raspberrys
4 cups sugar
1/5 of Whiskey
in a 1/2 gallon jug. Cap it, shake it up and store it for at least 6
months, shaking occasionally.
Strain and drink.
enjoy
Mike :)
----- Original Message -----
From: Steve
To: phaedrus@hungrybrowser.com
Sent: Wednesday, July 16, 2003 4:32 AM
Subject: HELP (Wedding reception food)
Hi Unk!
I had a request from a client for a food that I cannot seem to find a recipe for.
They called it kapseh. All I have found is that their food theme centers on Tibetan
Buddhist Vegetarian and that it is a pastry. Some stories have mentioned these kapsehs
being made in a frying pan. (Yes, they requested momos, I have recipes for that!)
Can you help me?
Blue Skies!
Steve
Hello Steve,
I have searched the web thoroughly, incuding dozens of Tibetan and Nepali recipe sites.
I cannot locate a recipe for kapseh. As you say, they are fried pastries. My suggestion
is that you try to locate a copy of "The Lhasa Moon Tibetan Cookbook" by Tsering Wangmo
and Zara Houshmand
If you can't find it locally, you can purchase it here:
Snow Lion Publications
The recipe's in it, as you can see from the index, which is reproduced on that website.
Phaed
----- Original Message -----
From: Carmella
To: phaedrus
Sent: Thursday, July 17, 2003 11:02 AM
Subject: Re: avocado pie
Thanks so much for the search! I would be interested to have the "just plain"
graham crustavocado pie recipe, if you have turned one up. Again, thanks!
I am so glad I found your site,
and I will be sure to send others to it - Carmella
Hi Carmella,
See below for several recipes.
Phaed
Avocado Lime Cream Pie
Ingredients :
6 avocados, mashed
1/4 c. lime juice
1 (10 oz.) can condensed milk
3 c. whipping cream
2 graham cracker crusts
Preparation :
Blend avocados, lime juice and condensed milk until smooth. Pour
into crust. Chill for 1 hour. Whip cream. Spoon onto pie. Serve.
Yield: 2 pies.
----------------------------------
Lime And Avocado Pie
Ingredients :
2 limes
1 avocado
1 egg yolk
1 can Eagle Brand condensed milk
Whipping cream
Graham cracker pie crust
Preparation :
Mash avocado. Add egg yolk and Eagle Brand milk. Mix well. Add
the juice from the 2 limes to the avocado mixture. Stir well,
mixture will thicken as you stir. Pour into graham cracker pie
crust. Top with whipped cream before serving. Best if it can chill
for several hours. *This is fun to make with kids. No cooking and
it thickens like magic.
----------------------------------
Avocado Cream Pie
Ingredients :
1 lg. avocado or 2 sm. ones
1/2 c. lemon juice
1 c. Eagle Brand milk
8 oz. cream cheese
8 oz. Cool Whip
1 (9 inch) graham cracker crust
Preparation :
Blend all ingredients in food processor. Pour into graham
cracker crust. Garnish with Cool Whip and freeze about 45 minutes
and serve. Any leftover may be re-frozen.
----------------------------------
Avocado Pie
Ingredients :
2 avocados
1/4 c. lemon juice
1 (14 oz.) can sweetened condensed
milk (not evaporated milk)
1 (9") graham cracker pie shell
Non dairy whipped topping
Chopped walnuts
Preparation :
In blender, add avocados, lemon juice and condensed milk. Blend
3 to 5 minutes until smooth. Turn into pie shell. Cover completely
with whipped topping and sprinkle with chopped walnuts. Chill about
3 hours before serving.
----------------------------------
Avocado Pie
Ingredients :
2 med. ripe avocados
1 (8 oz.) can evaporated milk
1 graham cracker crust
1 tsp. lemon juice
1 c. Cool Whip
Preparation :
Blend avocados, lemon juice and evaporated milk. Pour mixture
into pie crust. Place into refrigerator or freezer until firm and
top with Cool Whip.
----------------------------------
California Avocado Chiffon Pie
Ingredients :
1 env. Knox unflavored gelatin
6 tbsp. sugar
2 eggs, separated
1 1/2 c. milk
1 California avocado, peeled, pitted,
and mashed (1 c.)
1/4 c. lemon juice
9 inch graham cracker crust
Preparation :
In medium saucepan, mix unflavored gelatin with 4 tablespoons
sugar; blend in egg yolks beaten with milk. Let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5
minutes. With wire whip or rotary beater, blend in avocado and
lemon juice. Pour into large bowl and shill, stirring occasionally,
until mixture mounds slightly when dropped from spoon. In medium
bowl, beat egg whites until soft peaks form; gradually add remaining
sugar and beat until stiff. Fold into gelatin mixture. Turn into
prepared crust; chill until firm. Brush generously with additional
lemon juice. Garnish, if desired, with whipped cream. Makes about 8
servings.
----------------------------------
Avocado Pie
Ingredients :
1 graham cracker crust
1/2 c. lemon juice
1 tsp. grated lemon peel
1 (15 oz.) can sweetened condensed milk
2 egg yolks
1 lg. or 2 sm. avocados
Green food coloring
Preparation :
Mash avocados; mix with remaining ingredients (except crust).
Pour into crust and chill for 2 hours. Serve with whipped cream
topping. Very rich. Small slices per serving.
|
