The PEPPERFOOL NewsLetter Issue #0011
05/21/2001
Http://www.PepperFool.com
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_________________Contents________________________
I NEWS
II. UPDATED RECIPES
III. RESTURANT REVIEWS
IV. NEW PRODUCTS
V. NEW BOOKS
VI. THIS MONTHS FEATURED RECIPES.
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I. NEWS:
Thank you for subscribing to this newsletter. There are now over 850 subscribers!
If there is something you would like to see run in future newsletters please let me know.
My apoligies for not getting this Newsletter out in a more timely fashion. I had planned on
a bi-monthly letter but my time has grown quite short and the site has grown beyond all imagination.
Just keeping up with all the email is close to a full time job (keep em coming folks).
I have been working on a HTML version of this newsletter for some time but it seems that
the demand is not enough to justify the time envolved. A few individuals expressed interest
but just not enough. Sorry bout that folks.
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I have come up with my own chile powder and will send out samples to those who send a
Self Addressed Stamped Envelope to the address below.
I hope to have it available for sale in the coming months (if the reaction is good).
Send requests to:
PepperFool- Chile powder
10153 1/2 Riverside drive #459
Toluca Lake, Ca 91602
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The 13th Annual National Fiery Foods & Barbecue Show was
back in Albuquerque, New Mexico, with more products than ever, and
a record attendance. Lots of Pictures and Notes from the Show
Fiery Foods Show: http://www.fiery-foods.com/
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Kingsford BBQ Tips: http://www.kingsford.com/bbqtips.html
Chile pepper Light Switch covers: Http://www.artplates.com
Capsaicin molecule T-Shirt: http://www.thinkgeek.com/stuff/things/3813.html
* I have never ordered from these companies, and have no affiliation.**
If you come accross a chile related product that you think the group would be interested let me know
and it just might be in the next newsletter.
Thanks...
II.______________________________________________
_____________Updated Recipes:_________________
http://www.pepperfool.com/recipe_home.html
1. Appetizers
2. Chicken
3. Chinese
4. Hot Sauce
5. Indian - New Section
7. Mexican - New Section
6. RisaG - New Section
8. Soups
9. Vegetarian
III._____________________________________________
_________Restaurant Reviews__________________
http://www.pepperfool.com/dine_home.html
1. Georgia
2. Southern California
3. Central California
We Need your reviews! Support your favorite hangout.
IV.________________________________________________
____________NEW PRODUCTS._______________________
http://www.pepperfool.com/products/products_home.html
1. Tabasco...Habanero Sauce $5.00
2. Chile & Garlic Paste (Huy Fong) $3.00
3. El Yucateco Chipotle!!! - $3.50 ** Brand New Product!
This is quite possibly the best Chipotle Sauce on the Market.
Pure Chipotle with a hint of sweetness. Makes a Perfect BBQ Sauce.
Heat Scale 2 1/2 out of 5
Inquire about our Wholesale Prices.
V.________________________________________________
____________NEW BOOKS.__________________________
http://www.pepperfool.com/books/book_home.html
Mexico the Beautiful Cookbook: Authentic Recipes from the Regions of Mexico
New Section: Vietnamese CookBooks
New Section: Reccomended CookBooks
VI.________________________________________________
____________THIS MONTHS FEATURED RECIPES._________
http://www.pepperfool.com/recipe_home.html
Spicy Pork with Soba Noodle
Kung Pao Chicken
* Exported from MasterCook *
Spicy Pork with Soba Noodles
Recipe By : Robert Lusk
Serving Size : 0 Preparation Time :0:00
Categories : Asian Noodles PepperFool
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ounces Pork -- sliced thin
1 Red Bell Pepper -- 1/2" cubes
1 whole scallion -- sliced thin
4 Cloves Garlic -- minced
2 Cups Broccoli floret -- blanched
3 Tablespoons Oyster sauce
3 Tablespoons Soy Sauce
1/2 teaspoon Chile oil
1/2 teaspoon Sesame oil -- small amount
1 teaspoon Rice wine Vinegar
1 Tablespoon Peanut Oil
1 Tablespoon Sambal Olek
1/2 teaspoon Thai Chile pepper powder
1 Pound Soba noodles (Yaki Soba)
Marinate the pork pieces in vinegar, scallion, sesame oil, chile oil, Thai Pepper and a tablespoon of soy sauce. Marinate for 20 minutes.
Heat wok over high heat, add oil then chow the garlic for 30 seconds. Add Pork (with marinade) and chow for 2 minutes. Add Red Pepper and chow another 2 minutes. Add Sambal and chow another minute. Add remaining 2 TBS soysauce and Oyster sauce. Chow for another minute. Add Broccoli and Noodles. Heat through.
You must work the wok agressively throughout.
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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:
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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 Located in Toluca Lake California.
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 on best products. Period!
Pepper Fool Creedo:
1. To become the Internet's #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 respected by the Chile-Head community.
4. An inexpensive trusted source for Authentic Chile products.
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If you have received this E-Mail in error please reply with unsubscribe in the subject,
You WILL be removed from the list immediteatly.
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