Really? Someone, and it's not me, is a freaking genius. Bacon and mayonnaise in and of themselves are probably 2 of the best foods on the planet. Most chefs agree that bacon improves the flavor of just about any dish and it seems that bacon is the hottest trend in cooking these days. I have seen bacon in cookies, ice cream and donuts.
Someone (a company called J&D's) blended mayo and bacon together and voila, my local Safeway is now carrying a commercially available Baconaisse! The stuff is pretty damn good, I bought a jar today. Once this jar is gone I will be experimenting with my own rendition of this new favorite spread.
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Wednesday 30 November 2011
Hot Sauce revisited
A friend of mine on another board has been talking about a hot sauce his father makes and it has had me drooling. I am a huge fan of hot sauce and have at least a dozen bottles of various sauce on hand at any given time. I experimented today with a new recipe and think it turned out quite well. It will be easier to tell in a couple weeks once it has fermented a little and the flavours have melded but here is what I managed to get out today:
Ingredients:
15-20 hot peppers (I wanted but couldn't find habenero so used hot red chile)
1 teaspoon salt
1 1/2 cups vinegar
1 cup cilantro
6 cloves of garlic
1/4 small green papaya
2 small green peppers
2 ripe limes
1 carrot
Steps:
1. Rough chop all ingredients
2. Throw them all into a blender
3. Add the vinegar and salt
4. Blend until you get the consistency you like
5. Place in jars and let sit, no need to refrigerate due to the high acidity (vinegar and lime)
This recipe is not extremely hot. It has an excellent flavor with a delayed burn on the back of the mouth. The limes and papaya add a really nice sweetness and the carrot helps to cut a little bit of the heat.
Ingredients:
15-20 hot peppers (I wanted but couldn't find habenero so used hot red chile)
1 teaspoon salt
1 1/2 cups vinegar
1 cup cilantro
6 cloves of garlic
1/4 small green papaya
2 small green peppers
2 ripe limes
1 carrot
Steps:
1. Rough chop all ingredients
2. Throw them all into a blender
3. Add the vinegar and salt
4. Blend until you get the consistency you like
5. Place in jars and let sit, no need to refrigerate due to the high acidity (vinegar and lime)
This recipe is not extremely hot. It has an excellent flavor with a delayed burn on the back of the mouth. The limes and papaya add a really nice sweetness and the carrot helps to cut a little bit of the heat.
Moroccan Preserved Lemons
Well it has been a while but I managed to do some work in the kitchen today and was even thinking far enough in advance that I got some pictures to go along with it. I have been on this pickling/fermenting kick for the last little while and preserved lemons is just one of the things that I have wanted to try. So without further adieux here we go.
Preserved lemons are one of those little pieces of heaven. Not something that you find everyday here in North america but from my understanding it is quite popular in middle eastern countries. It is a shame I didn't see any while I was in Egypt last spring as I would have brought some home. But I know have a jar that when properly preserved should keep for at least a year or longer.
This is quite simple to make and has many uses in the kitchen. The flavor is a very strong concentrated lemon taste and a quarter of a lemon minced finely should be enough to rub all over a chicken before roasting, or sprinkled over fresh salmon filets. I will be experimenting with adding it to homemade tartar sauce as well. I hear the lemon juice, while very salty, is an excellent addition to Ceasars.
Ingredients:
Meyer Lemons, preferably organic and unwaxed. Meyers Lemons are a little sweeter than your standard lemon and have a slight orange taste.
Salt
Steps:
1. Wash the lemons
2. Cut the lemons like you are quartering them but dont cut all the way through the bottom.
3. Open the lemons and sprinkle about a TBSP of coarse salt into each lemon.
4. Put 1 layer lemons in jar and squash down
5. Sprinkle with more salt.
6. Continue layering, pressing and salting until jar is full and lemons used up.
7. If there is not enough juice released from the crushing add some more lemon juice to cover.
8. Cover with cheesecloth, or I use flour sack.
Let stand on the kitchen counter for 2 weeks pushing the lemons under the liquid daily.
Preserved lemons are one of those little pieces of heaven. Not something that you find everyday here in North america but from my understanding it is quite popular in middle eastern countries. It is a shame I didn't see any while I was in Egypt last spring as I would have brought some home. But I know have a jar that when properly preserved should keep for at least a year or longer.
This is quite simple to make and has many uses in the kitchen. The flavor is a very strong concentrated lemon taste and a quarter of a lemon minced finely should be enough to rub all over a chicken before roasting, or sprinkled over fresh salmon filets. I will be experimenting with adding it to homemade tartar sauce as well. I hear the lemon juice, while very salty, is an excellent addition to Ceasars.
Ingredients:
Meyer Lemons, preferably organic and unwaxed. Meyers Lemons are a little sweeter than your standard lemon and have a slight orange taste.
Salt
Steps:
1. Wash the lemons
2. Cut the lemons like you are quartering them but dont cut all the way through the bottom.
3. Open the lemons and sprinkle about a TBSP of coarse salt into each lemon.
4. Put 1 layer lemons in jar and squash down
5. Sprinkle with more salt.
6. Continue layering, pressing and salting until jar is full and lemons used up.
7. If there is not enough juice released from the crushing add some more lemon juice to cover.
8. Cover with cheesecloth, or I use flour sack.
Let stand on the kitchen counter for 2 weeks pushing the lemons under the liquid daily.
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