Double Chile Vegtable Stew

Dave DeWitt Leave a Comment

Poblano chiles are used here for their flavor and serranos for their serious bite in this hearty stew that’s perfect for a crisp fall day. This is an understated fusion dish with vegetables from all over the globe. Serve this with cornbread.

Ingredients

  • 2 pounds russet potatoes, peeled and chopped

  • 2 large carrots, peeled and chopped

  • 3 poblano chiles, roasted and peeled, seeds and stems removed, chopped

  • 1 medium bunch bok choy, chopped medium

  • 1 bunch scallions, chopped medium

  • 1 leek, white part only, cut into 1/4 inch rings

  • 1 large head cabbage, chopped medium

  • 2 tablespoons red wine vinegar

  • 2 tablespoons teriyaki sauce

  • 1/4 cup dry white wine

  • 4 cups peeled, seeded and chopped tomato

  • 12 ounce can tomato puree

  • 1 medium onion, chopped fine

  • 6 serrano chiles, seeds and stems removed, chopped fine

  • 1 red bell pepper, seeded and chopped fine

  • 3 cups homemade beef stock

  • 1/8 teaspoon freshly ground nutmeg

  • 1 tablespoon salt

  • 1 3/4 tablespoons sugar

  • 1 teaspoon finely ground black pepper

Instructions

Combine all ingredients in a stock pot and boil, uncovered, for 30 minutes.

Sweet-Hot Mulberry Jam

Dave DeWitt Leave a Comment

Spicy jams are all the rage today, with one of them winning the Grand Prize at the 2003 Scovie Awards. The recipe below is great on biscuits, toast and pancakes, and you can even use it as a glaze on grilled meats or as a topping for vanilla ice cream.

Ingredients

  • 3 cups mulberries

  • 2 cups water

  • 1 package powdered fruit pectin

  • 1 tablespoon red chile powder

  • 1 cup sugar (or more to taste)

Instructions

Crush the berries thoroughly in a bowl and then transfer to a saucepan.. Add the water and fruit pectin. Stir until the pectin is dissolved. Add the chile powder and stir. Heat to boiling. Boil 5 to 10 minutes. Add the sugar and stir until dissolved. Boil 3 to 5 minutes, stirring frequently, or until thick. Allow to cool, place in sterile jars, and refrigerate.

Teriyaki Marinade

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1/2 cup tamari soy sauce
1/2 cup sake or dry sherry
1/4 cup sesame oil
1/4 cup rice vinegar
1/3 cup brown sugar, packed
3 cloves garlic, minced (about 2 tablespoons)
1 (3-inch) piece fresh ginger, grated
1 teaspoon wasabi powder
1/2 cup sliced green onion

Instructions

In a mixing bowl, combine the soy sauce, sake, sesame oil and rice vinegar. Stir in the sugar and whisk until the sugar dissolves. Add the garlic, ginger, wasabi powder and green onion; stir to combine. 

Cooking with Fresh Chile Peppers

Jackson Ortega-Scheiner Cooking with Chiles Leave a Comment

Fresh Red Chile Most chile lovers are familiar with New Mexican green chiles, which are the large (5″ to 10″), fleshy, mild chiles that are also called Anaheim chiles. (Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the immature stage of the New Mexico red chiles, which are …

Planting the Pepper Garden, by Dave DeWitt and Dr. Paul W. Bosland

Hardening-Off and Transplanting Seedlings

Fiery Foods Manager Planting the Pepper Garden Leave a Comment

Fiery Foods & BBQ Central Recommendations Chile Pepper Bedding Plants… over 500 varieties from Cross Country Nurseries, shipping April to early June. Fresh pods ship September and early October. Go here Chile Pepper Seeds… from all over the world from the Chile Pepper Institute. Go here Photos by Harald Zoschke In the protected environment of a greenhouse, cold frame, or indoors …