Monday, August 26, 2013

238/365

238/365 by credd
238/365, a photo by credd on Flickr.

garlicky red chili hot sauce...

this recipe...
i found online a couple of years ago...
in the new york times.

since i was trying the recipe out...
and i only had one red bell pepper...
i cut the recipe in half.

i tasted it right after i made it...
and it had a pretty good flavor.

i tasted it a moment ago...
and it seems hotter than earlier.

i wonder how much hotter it will get...
after it sits for another 2.5 days.

***

4 hot red or orange chili peppers, such as habanero
2 red bell peppers (3/4 pound), roughy chopped
5 garlic cloves roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt

1. wearing rubber or latex gloves, roughly chop the chiles. combine all ingredients in a small pot over medium high heat. once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. do not inhale vapors; they will sting.

2. transfer mixture to a blender and puree. pour into a medium jar and allow to cool uncovered. cover tightly and refrigerate for three days. keep stored in refrigerator; sauce will last for several months.

Sunday, August 25, 2013

237/365

237/365 by credd
237/365, a photo by credd on Flickr.

the mix...

we had some leftover chicken last night...
and mrchazman mentioned chicken and waffles...
so...
we had it for dinner.

Friday, August 2, 2013

214/365

214/365 by credd
214/365, a photo by credd on Flickr.

roasting tomatoes...

and garlic...
for a couscous dish.

***

pearl couscous w/olives & roasted tomatoes.

For roasted tomatoes and dressing
2 pt red grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Roast tomatoes and make dressing:
Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous: Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Do ahead: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

recipe from epicurious.