By Dave DeWitt The Chile Pepper Institute of New Mexico State University has reported on the pungency levels of some of the chile varieties grown in the 2001 Demonstration and Teaching Garden. Dr. Paul Bosland, director of the Institute, cautioned that these heat levels are the result of a single test of chiles grown in that specific environment and …
Story and Photos by Harald Zoschke Calabria — that’s the southern tip of the Italian boot. Warm currents of the Meditererranian Sea and an average of 300 days of sunshine a year determine the mild climate that lets chiles — called peperoncini in Italy — grow so well here. As evidenced in our story about Diamante, the popular hot pods …
Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.
Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother’s Day on the Burn! Blog.
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 1/4 cups mashed ripe bananas (about 3 large)
1 tablespoon grated lemon peel
2 teaspoons pasilla chile powder or paste
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup butter, softened
1/4 cup milk
1 large egg
1 cup chopped unsalted, toasted macadamia nuts
1. Preheat the oven to 350°degrees.
Grease two 6-cup muffin pans.
2. Sift the flour, baking soda, salt, nutmeg, and ginger into a large bowl. In a separate bowl, combine the bananas, lemon peel, pasilla powder or paste, both sugars, butter, milk, and eggs. Combine the wet mixture with the dry ingredients. Fold in half the nuts.
3. Divide the batter equally among the prepared muffin cups. Sprinkle the tops of the muffins with the remaining macadamia nuts. Bake for about 25 minutes or until the muffins are golden brown and a toothpick inserted into the center of one comes out clean. Transfer the muffins to a wire rack to cool.
“It is the stuff of ancient legend, and even of poetry. Songs are sung of it, odes penned, memories and meals made complete by it.” Read more about the kimchi culture here.
1 head of white cabbage.
1/2 gallon fresh water
1 cup salt
1 pint vinegar
1 quart water
1 cup salt
6 cloves of garlic (optional)
1 tablespoon red pepper
Dissolve the salt in the water. Cut the cabbage into chunks about the size of an egg, and soak them overnight in the salted water. Drain the cabbage and squeeze it dry. Combine water, vinegar and salt and bring the mixture to a boil, then let cool to room temperature. Combine the cabbage, garlic and pepper in a glass container, pour the vinegar mixture in and cover. Store the jar in a cool, dark place for 1 week. Drain off the liquid and bring it to a boil. Place the cabbage in a clean container, pour the hot liquid over it, let it cool, then cover it. It will keep for several weeks in the refrigerator.