Tuesday, October 30, 2012

Spicy (buffalo) Vinegar

As you use your pickled peppers, or make hot sauce, save the mixture for Spicy Vinegar

Just strain the mixture into a clean container..

Add to veggies, salads or where ever you use vinegar...

Good and spicy!

Buffalo Dressing

Buffalo Dressing is the middle jar..

Oil, Olive, Peanut, whatever you prefer

Place Hot Sauce in blender

Drizzle in Oil, while blender is running,  until consistency you like in a dressing...roughly half a part oil to 1 part hot sauce

Pop open top of blender and use a spout to drizzle in oilll

Keep in fridge..should keep for a couple of months or so, but it won't last that long!

Roasted Hot Sauces; Thick and Thin

Picked Peppers, partially drained

Drain some of the vinegar / water mixture from the pickled peppers, and add peppers to the blender

Blend till very smooth

Strain sauce through a sieve, if you prefer a thinner sauce

You can strain it all, for thin sauce, or just some of it....I kept some thicker and made some thin..

Date your container..

I put the solid bits drained from the thin sauce, back into the blender and whiled it for a bit more..

Pour the thicker sauce into a jar and date!

Use the sauce on anything.  Jeff puts hot sauce on everything from eggs to biscuits and grav..

Store in the fridge, it should keep for a long, long time..

You can also use the thicker sauce and make a buffalo dressing..YUM!

Pickled Peppers

Pickled Peppers

Clockwise from Smallest Jar

I roasted all the peppers from my CSA share one evening... I soaked them in a water, vinegar and salt solution for several weeks,for some pickled peppers.  Then I used to Pickled Peppers to make some hot sauces.

Bunch of your favorite peppers
Salt, Chopped Onion, Chopped Garlic to taste
Crushed Red Pepper Flakes, Optional
50/50 mixture of water and vinegar to cover peppers

Set oven to broil

Wash peppers

Arrange peppers in a single layer in a baking dish

 Turn peppers every few minutes until charred

Wearing Gloves, rub off the charred skins...

 Rinse remaining bits of charred skin off

Roughly chop peppers

Place in a large jar

Add salt, chopped onion, and chopped garlic to taste

Cover with 50/50 mixture of water and vinegar

Add crushed Red Pepper, if you prefer your peppers really spicy

Give a good shake and let rest in the fridge for several days to several weeks.   They should keep for quite sometime....
Use them as in, in sandwiches, salads and veggie dishes..or use them for hot sauces, dressing and vinegar..

How to Make Sweet Rice (Glutinous)

Sweet rice, isn't really sweet, it's a Glutinous rice, meaning sticky (not with actual gluten).  It cooks up a little like southern grits texture.  It's great for eating with soup for a filling meal.  It's also good for dessert type receipes and can be rolled into balls.

It can be pricey and hard to find.  I bought it at a Japanese Market in town, you can locate it on amazon, if you can't find it anywhere else.

2 Cups Sweet Rice
4 1/2 Cups Water
2 Tsp Salt
2 Tb Butter

Cook over high heat till boiling.

Turn stove down to Med-Low and Cook for 15 minutes

Remove from heat and let rest for 15 minutes

Give a good stir before serving.

I put a pile in the middle of a large bowl and poured our soup around it.  It was heavenly.