I Love Hot Sauce!

Hi all...long time.  I know. Have I ever told you how much I love hot sauces?

Hot sauce holds a special place in my and my family's life.  There are rights of passage and traditions revolving around hot peppers and spicy food.  For example, as a child, you could use hot sauce on your meals/food after your 13th birthday (I used to sneak Goya hot sauce out of the pantry when no one was looking). As a teenager learned to make the best buffalo wings that you've ever tasted.  My father's grandmother even developed a recipe for "hot barbecue sauce" that is a sworn family secret and is quite spicy with a nice burn.

Its a mix of peppers, spices, vinegars, mustard and catsup and it packs a huge punch...

Here it is in all its glory...

I served it with a rotisserie chicken as part of a larger spread of state fair wares and it was a huge hit.  In the coming weeks I'm going to try to make an approximation of it from scratch, with actual roasted mustard seeds and slow-cooked (homegrown) peppers...I plan to put it in the NJ State Fair next year.  Since it'll be a variation of my great-grandmother's recipe, I'll be able to publish it and she (hopefully) won't see fit to haunt me from the spirit realm.

I love commercial sauces too.  Top of the list are Grace's Habanero sauce and Rooster (sriracha) Sauce and I think this loverly poster sums it up. ~ksp

North African Cuisine

I introduced a colleague of mine to my travel agent with whom he later booked a trip to Morocco. Being the thoughtful professional that he is, in exchange, he brought me bags of spices.  Much to my excitement, I got both spices I use regularly and some less-used items.

laurier = bay leaf

I've traveled to Africa and love the cuisine, mostly stewed meat and grain combos that rely heavily on tomatoes and palm oil.  Despite this orientation, I knew little of the flavors of the northern part of the continent.

As a learning experience for myself and a thank you to his thank you, I prepared for him a Moroccan-inspired chicken dish.  It relies heavily on lovely combined spices and an old legume stand-by.

After figuring out a spice mix, I browned the chicken and then simmered it over the stewed lentils.  I have an issue cooking in small portions.  Please note that you will have spice mix leftover and the recipe below will feed 4-5 adults.

Chicken Du'moroc avec Lentils

(Moroccan Chicken with Lentils)

Ingredients:

1 tsp paprika

¾ tsp habanero powder
½ tsp cinnamon
2 tsp cumin

¼ tsp allspice

½ tsp kosher salt

½ tsp ginger
¼ tsp cloves

1½ tsp cracked pepper

2 Tbsp kosher salt

1 whole chicken (cut up)

1/3 cup canola oil (any cooking vegetable oil will work)

3 cloves garlic, diced

1 large onion, diced
3 carrot, peeled and cubed
1 pint diced tomatoes
2 tbsp cider vinegar
4 cups water (or chicken/vegetable stock)
1 can tomato paste

2 bay leaves
1 bag lentils (rinsed)
salt and pepper (to taste)

Directions:
Clean chicken using your usual method and pat dry. Sprinkle the spice mixture over the chicken.  Cover completely.

In frying pan heat oil and brown chicken pieces on all sides.  Remove from pan and set aside.

Switch the remaining oil to a Dutch oven and fry the vegetables in the remaining oil.  Add the vinegar and scrape the renderings from the bottom of the pan.  Add the diced tomatoes, tomato paste, bay leaf and water/stock.  Bring to a boil and add the lentils.  Place the chicken pieces on the top of the mixture.  Simmer until the lentils are tender and the chicken is fully done. 

Finished dish!

Cranberries...Not Just For Thanksgiving Anymore

Here is the last recipe and second place ribbon-winner from this year's fair.  It was a spin on cranberries, and while I am not a fan of cranberry jelly, but this sweet/savory chutney variation hits the spot. The judges seemed to agree.  ~ksp

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Cracked Pepper Cranberry Chutney

Ingredients
• 1/2 cup finely chopped onion or shallot
• 4 gloves finely chopped garlic
• 1 tablespoon unsalted butter
• 8 oz fresh or frozen cranberries (not thawed; 2 cups)
• 1/2 cup sugar
• 3/4 cup water
• 1/3 cup cider vinegar
• 1 tbsp cracked black pepper
• 1/4 tsp salt


Preparation

1. Cook shallot and garlic in butter in a heavy saucepan over moderate heat, stirring occasionally, until golden.
2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally,
3. Berries will burst and chutney will thicken in about 20 minutes.
4. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
5. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.
6. 
   
7. Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
8. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.

Golden Mint Jelly

Montclair Mint growing wild in my garden box before summer planting...ignore the keys on the table.

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I didn't bother to add food coloring to this recipe, but it easily could be added.   I didn't see the point, it's such a rich golden color by itself. It won an Honorable Mention ribbon at this year's state fair. Enjoy. ~ksp

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Golden Mint Jelly

Ingredients

• 4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into 1” cubes (including the cores)
• 2 1/2 cups of fresh mint, chopped, lightly packed (set1/3 cup aside)
• 2 -3 medium jalapeno peppers (set 2 tbsp aside)
• 2 cups water
• 2 cups white vinegar
• 3 1/2 cups sugar

Method

1.     Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft.

2.     Add vinegar, return to boil. Simmer covered, 5 more minutes.

3.     Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce.

4.     Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) or a large, fine mesh sieve, suspended over a large bowl. Leave to strain for several hours. (4 to 5 cups juice).

5.     Measure the juice then pour into a large pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.

6.     Add set aside mint and peppers.

7.     Bring to a boil. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum.

8.     Ladle or pour into sterile 1/2 pint jars, filling to within 1/4 inch of the top.

9.     Process in a hot-water bath of simmering water for 10 minutes.  Adjust time for your elevation.

I Like my Currants Spicy!

In my household growing up red currants were not a commonly used fruit.  I pulled out my great-Nana's cookbook and did some tinkering in the kitchen.  The end result was not a ribbon winner at the fair, but a tasty jelly nonetheless...enjoy! ~ksp

Spiced Currant Jelly

Ingredients
• 4 pounds fresh red currants
• 1 cup water
• 7 cups white sugar
• 4 fluid ounces liquid fruit pectin
• 1 tsp ground cardamom
• 2 tsp ground cinnamon
• 1 tsp ground allspice

Directions

1. Place the currants into a large pot, and crush.
2. Pour in 1 cup of water, and bring to a boil.
3. After boiling, simmer for 10 minutes.
4. Add spice mix and stir.
5. Process juice through jelly cloth or cheese cloth, and measure out 5 cups of the juice.
6. Bring juice to boil in large pot, and slowly stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin. Return to a full rolling boil, and allow to boil for 1 minute.
7. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
8. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.