The PEPPERFOOL News Letter Issue #010
10/10/2000
Http://www.PepperFool.com
_________________Contents________________________
I NEWS
II. UPDATED RECIPES
III.UPDATED RESTURANT REVIEWS
IV. NEW PRODUCTS
V. NEW BOOKS
V. THIS MONTHS FEATURED RECIPES.
_________________________________________________
I. NEWS:
** The "New" Site is up and running! The recipes are now displayed on
individual pages so load times are quite a bit faster and printing is
easier. The old style of having the recipes all on one page is still
there but no updates will be made to the "list format" in the near
future.
** The photo gallery has undergone a major overhaul so go take a look.
http://www.pepperfool.com/photo_home.html
** There have been quite a few requests to post the newsletter in Html format.
The vast majority of mail programs now support Html mail so this will be the
last text based newsletter. If you would like to continue to recieve the
text based letter please let me know at the following email..
news-text@pepperfool.com
** There have been quite a few inquires about the Tezepur chile from India
that is purported to have a Scoville rating of 877,000. This is twice
as hot as the Red Savina Habanero (TM.)
(If you're not familiar with this story click the link below)
Some knolegeable individuals have stated that the Tezepur chile only
exists in the imaginative minds of those who released the story.
Others attest to the merit to the claim.
George Nelson (70431.3065@compuserve.com)
wrote the following to the Chile-Head List Recently:
"I made a posting (Digest, Vol 5, # 200 1/24/99) about a
conversation with someone in the spice extraction industry. This person
indicated the peppers used for his particular firm's oleoresin capsicum
extraction came from India with SHU ratings between 1 and 1.5 million (6 to
9% w/w capsaicinoids). The 877,000 SHU quoted in the AP and Reuter's
articles sounds to be close to that for the ones used for extraction, but
not really high enough to be as economical (~ 5% w/w).
There certainly are peppers with SHU greater than Red Savina and they have
been around for awhile. Their use as an "industrial" rather than a
"culinary" crop keeps them from being well-known. Their cultivation in
India in relatively small amounts also keeps them from being more commonly
known in areas with a lot of trendy fads or Internet traffic. (Chiles are,
of course, a way of life, not a trendy fad, unless you are a press agency
reporter on a slow day)."
Here is a link to the Reuters story on Cnn.com
http://www.cnn.com/2000/FOOD/news/09/04/india.chilli.reut/index.html
II.______________________________________________
_____________Updated Recipes:_________________
1. Appetizers
2. Canning
3. Mexican
4. Jams / Jellies
5. Chicken
6. Jerk
7. Sauces
III._____________________________________________
_________Restaurant Reviews__________________
1. Texas
IV.________________________________________________
____________NEW PRODUCTS._______________________
1. Tabasco...Habanero Sauce
2. Chile & Garlic Paste (Huy Fong)
V.________________________________________________
____________NEW BOOKS.__________________________
Mexico the Beautiful Cookbook: Authentic Recipes from the Regions of Mexico
New Section: Vietnamese Cookbooks
VI.________________________________________________
____________THIS MONTHS FEATURED RECIPES._________
Kung Pao Chicken
Chipotle Mushroom Chicken
Kung Pao Chicken (Pepper Fool)
Recipe By : Robert Lusk
Serving Size : 4 Preparation Time :0:30
Categories : Chile-Heads Chicken Kung-Pao
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
3/4 c Chicken Broth
3 tb Soy Sauce
2 tb Dry Sherry
1 tb Cornstarch
1 tb Rice Vinegar
1 ts Sugar
1/4 ts Sesame Oil
CHICKEN:
1/2 tsp Cornstarch
3 tb Soy Sauce
3 tb Dry Sherry
1/4 ts Sesame Oil
3 Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips
THE REST:
3 tb Oil, Divided
12 Dried Red Chilies
2 or 3 fresh serranos or Jalapenos, cut into strips *
1/4 c Unsalted Dry Roasted Peanuts
8 oz Sliced Water Chestnuts
2 Stalks Celery, cut on the extreme bias
1 cup broccoli stem cut thin on the bias (about 1 large stem)
1 Red Bell Pepper, dut into strips
3 ts Fresh Garlic, Minced (6 cloves)
2 tbs Minced Fresh Ginger
1/4 c Sliced Green Onions (about 3)
This is a variation of #4, it has more sauce and a richer flavor.
*Add this only if you want it hotter.
The dried chiles are whole and will not excessivly heat up the dish unless
bitten into (duh).
SAUCE:
In a small bowl, combine sauce ingredients; set aside.
CHICKEN:
In a medium bowl, combine cornstarch, soy sauce, sherry and oil; mix well.
Add chicken; toss gently to coat. Set aside.
COOKING:
In a large, hot nonstick skillet or wok, heat 1 tablespoon oil. Add the chilies
and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from
skillet; set aside.
Heat 1 tablespoon oil in same skillet. Add chicken mixture; stir-fry until chicken
is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining
1 tablespoon oil in same skillet. Add water chestnuts, bell pepper, broccoli,
garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook,
stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and
peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.
Alternate:
Heat wok or heavy dutch oven over high heat.
Cook nuts & Chiles in 1 tbs oil until the nuts brown, do not remove, add chicken.
Stir fry for 2 minutes. Add 1 tbs oil. and stir fry vegies another 2 minutes.
It will just start to burn, add the sauce heat through and garnish with Scallions.
From: Robert Lusk
Posted By: Robert Lusk
Post Date:
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chipotle Mushroom Chicken
Recipe By : The Pepper Fool
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken Breasts
1 Can Cream of Mushroom soup
4 Whole Chiplotles -- cut in half (dried or en Adobo)
4 Scallions -- cut into strips
1/2 cup water *
1/4 Cup Dry Sherry
1 teaspoon paprika (or other chile powder)
Salt & Pepper
8 Ounces Fresh mushroom (any type) -- Sliced
Or
1 Ounce Dried Mushroom (Shitake, porcini ect...)
** -- (about 8)
1 Cup Water -- (or milk or chix broth)
Season Chicken with salt and pepper. Put soup, sherry and water into a ovenproof dish.
Mix to encorporate. Add remaining ingredients, sprikle paprika on top and bake at
375 for 1/2 hour covered and 1/2 hour uncovered.
Serve with rice and fresh peas.
* you may want to substitute stock for the water or half water and half milk
** If using dried muhrooms or Chiles rehydrate for 20 minutes in HOT water to cover.
Use this water in the dish.
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Thanks again for your continued support of PepperFool and its affiliates.
Have a great Month. Remember we need your Input!
Pepper Fool is based in Los Angeles.
If you are in need of a special Asian or Latin product please let us know.
We will be glad to fill special orders. All orders are shipped USPS. Priority mail.
If you find a better price on the web for any of our products we want to know about it.
The whole reason we offer products for sale is to ensure you the lowest price.
Pepper Fool Sells products for one reason and one reason only.
To ensure that you get the lowest price for the best products. Period!
Pepper Fool Purpose:
1. To become the Internets #1 Recipe index for Hot & Spicy Food.
2. To allow visitors the opportunity to voice their views about
Recipes/ Resturants/Hot Sauce Vendors....
3. A dynamic source for information about Chiles:
by linking only to sites that are approved and respected by the Chile-Head community.
4. An inexpensive source of Authentic Chile products.
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