Chimichurri Shrimp and Ham and Mushroom Noodles - Monthly Recipe

For those actually following the monthly recipe, I apologize.  My teaching schedule got a bit out of hand in April and I never posted the monthly recipes, so I just moved the April set of recipes to May.  I will pick up where I left off.

For this month I will post recipes using Ham and / or Shrimp.  At the bottom of the post are ways to search the monthly recipe theme from previous months.  Enjoy!

For the first post of the new theme I am going to post two recipes, One using Ham and another using Shrimp. 

Chimichurri Shrimp Salad

Chas loves to make sauces to go on our food.  When I found this recipe where chef Chris Hastings uses the vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp, and also as a dressing for the black-eyed pea ragù that's served alongside, I knew he would love it – change it but love it.

1 cup packed parsley leaves, finely chopped

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely chopped oregano
2 small garlic cloves, minced
1 Tbls. minced onion
1/4 teaspoon crushed red pepper
1/8 teaspoon hotter powdered pepper, like habanero or jalapeño (optional)
Kosher salt and Pepper
20 large shrimp, shelled and deveined
2 cups cooked or thawed frozen black-eyed peas
2 cups yellow cherry tomatoes, halved
2 cups baby arugula

Directions:

Make Chimichurri by whisking the parsley with the olive oil, lemon juice, oregano, garlic, onion and crushed and powdered hot pepper peppers in a medium bowl. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.

Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate.

In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri add salt and pepper if needed. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.

You can make the chimichurri ahead to refrigerate overnight. Bring to room temperature before serving.

If you want to serve wine with this amazing dish, try a warm-climate rosé.  They tend to have juicy, bold fruit that is superb with the sweetness of grilled shrimp.

Ham &and Mushroom Noodles

12 oz. whole-grain or artichoke-flour pasta

2 Tbsp. olive oil
1 med. onion, finely chopped
1/8 tsp. salt
8 oz. sliced cremini mushrooms
1/2 tsp thyme, dried
1/2 tsp savory, dried
salt and pepper
4 oz. lower-sodium deli ham, chopped
5 oz. baby spinach

Directions: 

Cook pasta as label directs; reserve 2 cups pasta water. In 12-in. skillet, heat olive oil on medium-high. Add onion, and salt.  Cook 5 minutes, stirring. Add sliced cremini mushrooms, herbs and 1/8 tsp. each salt and pepper. Cook 3 minutes or until tender. Stir in deli ham. Add baby spinach, pasta, and pasta water; toss to combine. Serves 4.

To find any recipe featured this month - use the search box and type: ShrHamMay

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham & Shrimp Dishes (ShrHamMay)

   June - Bread recipes

   July - Garden Delights

   August- Grilling

   September - Salsa, Corn and Jelly

   October - Squash Dishes

   November - Pumpkin Recipes

   December - Herbal Cocktails

Chicken Tortilla Soup Weekend Recipe

I have made this during the winter months to awaken our taste buds. This can be a hot to the tongue recipe, so substitute mild chili peppers for jalapeno peppers, if that is not your style.

Chicken Tortilla Soup

4 chicken breast halves (cooked & diced)

1 medium onion, finely chopped

2 cloves of garlic, minced

1 Tbls olive oil

2 tsp chili powder

1 tsp oregano, dried

1 28-ounce can crushed tomatoes

1 10.5-ounce can condensed chicken broth (or 3 cups chicken stock and leave out water)

1 1/4 cup water

1 cup yellow hominy

1 15-ounce can black beans, drained and rinsed

1 4-ounce can of jalapeno peppers (diced)

1 cup corn kernels (fresh or frozen, thawed)

1/2 cup picante sauce

Garnish:

Fresh cilantro

Tortilla chip crushed or strips

Shredded Mexican cheese

Sour cream

Directions:

In a stock pot, heat oil and sauté the onion and garlic. Add chicken and sauté or 1 minute, then stir in chili powder, oregano, tomatoes, chicken broth and water. Bring to boil, then simmer for 5 to 10 minutes. Stir in the hominy, black beans, jalapeno peppers, corn and picante sauce. Let simmer for 15 to 20 minutes. Serve topped with cheese and tortilla chips. If it is too hot, add a dollop of sour cream.

To find any recipe featured this month - use the search box and type: ChickJan

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew

   March - Jambalaya

   April - Ham & Shrimp Dishes

   May - Bread recipes

   June - Garden Delights

   July - Grilling

   August - Salsa, Corn & Jelly

   September - Squash Dishes

   October - Pumpkin Recipes

   November - Chili

   December - Herbal Cocktails

Hot Pepper #3 - Hot Paper Peppers

This is the third in our monthly series on the Herb of the Year Capsicum!  This month we picked one with somewhere between 150,000 and 300,000 heat on the scoville scale.  In the habanero grouping, these are a good pepper to grow in northern climates.

Herb of the Week - 

             Hot Paper Lantern Capsicum chinense ‘Hot Paper’

To check out the previous two postings, see these:

  #1 Rocoto Pepper
  #2 Cayenne Pepper

The Hot Paper Lantern is a habanero type hot pepper. More productive and larger than regular habaneros, these magnificent, elongated and wrinkled, lantern-shaped fruits are 3-4" long. Bigger than our regular habaneros, but they pack the same mouth-blistering heat. The plants are relatively compact & sprawling compared to other Habanero varieties and produce excellent yields. They ripen from lime green to orange and finally to a bright scarlet red. Known for their short growing season, which makes them great for growing in northern climates, the plants are decorative and pretty, and can even be grown in containers. The plants are strong and vigorous. It grows larger and ripens earlier in the North than regular habaneros. The stem is thin and easily broken making it easy to pick the peppers without damaging the plant. The wall of the pepper very is thin, making them great for drying.

Taste: just as hot as orange habanero, except it has a different sweeter initial taste before the heat kicks in, while the regular orange habanero has a sharper heat that attacks the tongue much faster. Great for seasoning, salsa, hot sauce or roasting.  They are delicious in many dishes, including soups.

To Grow

Unless your home is in an arid sub-tropical state, your habanero seeds are best started inside and then transplanted outside after soils warm. The Habanero Pepper is a member of the 'Chinese' family of Hot Chili's.  Typically the plants grow larger than most other hot Chiles such as the Cayenne or Jalapeno pepper.

Habaneros can be troublesome start out kind of finicky as tiny seedlings. Habaneros will grow into sturdy plants that are robust and strong. Start them indoors 6 to 10 weeks before the last expected frosts. Habaneros take longer to germinate than smaller pepper plants. It is always better to be a little too late to start your seeds than too early. They will catch up with the other plants once they are in the garden.

Planting the seeds in individual spaces in a tray, or in individual cells or pots makes transplanting easier and keeps failures down too.  Keeping the air and soil humid and damp as well as heated is the perfect environment for germination.  Covering the planting areas with a dome or plastic wrap will speed germination and keep the soil moist as needed.

Uncover the seedlings as soon as they emerge and allow the soil to dry for at least a full day in between watering.  Fertilize the seedlings weekly. Transplant time is at about 8 sets of leaves...although a little more or less won't hurt them.

When transplanting outside, dig a whole several times larger than the root system.  About the size of the shovel width is good.  Peppers like sand, so place a hand shovel full of sand and well-rotted manure or aged compost into the hole and mix well. If you have soil that is too sandy, add top soil and cow manure.

According to Pepper Joe, it is good to toss a pack or two of fanned out matches into the hole.  Your Chili plants will love the sulfur. Sulfur is also a great Fungicide and kills harmful bacteria. This creates a Root Zone that is Habanero plant friendly. It enables the roots to spread out and grow quickly getting nourishment as well.

Water the plant extremely well right after transplanting. It helps prevent transplant shock.

At this point your Habanero plants should be off and running. Fertilize every two weeks as needed with a natural fish emulsion.

HARDENING OFF

Remember to introduce your young tender plants to the outdoors slowly and gradually. This process is called 'Hardening off'.  First day for an hour in indirect sun or shade...then add an hour a day and more sun. The best time to transplant your Habanero pepper plants is at night, or better yet on a cloudy and rainy day. The Sun can be harsh on small seedlings.

You can get seeds to grow these peppers from:

Johnny's Seeds

Gurneys Seeds

Recipes

Grilled Salmon

1/4 cup vegetable oil

1/2 cup orange juice

3 tablespoons lime juice

1 tablespoon tequila

1 tablespoon grated lime zest

1 tablespoon minced habanero pepper

1 clove garlic, minced

4 (5 ounce) salmon steaks

1/4 cup butter, softened

1/4 teaspoon garlic salt

1 tablespoon lime juice

2 teaspoons minced habanero pepper

2 teaspoons grated lime zest

Directions

In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.

In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.

Preheat grill for medium heat.

Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.

Habanero Salsa

This is a variation of regular fresh salsa with the addition of a hot paper pepper. This salsa is not for lightweights.

3 fresh jalapeno peppers

2 onions, finely chopped

2 tablespoons garlic, minced

1 tablespoon white sugar

2 teaspoons salt

1 teaspoon freshly ground black pepper

 1 (7 ounce) can diced green chile pepper

1/2 cup minced fresh cilantro

2 limes, juiced

7 (15 ounce) cans canned tomatoes

1 hot paper pepper, seeded

Directions

Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.

Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.

Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Sources:

http://www.pepperjoe.com/hot-pepper-varieties/How-to-grow-Peppers.html

Cayenne Diane

Wikipedia - Habanero

Cayenne Hot Pepper - Herb of the Week and Year Number 2

This is the second post on the
         Herb of the Year - Capsaicin 
To see the previous post - here

This time I chose an heirloom variety of cayenne pepper, Capsicum annuum 'Long Thin Cayenne.'  This is an american classic with a long thin shape sometimes known as Red Slim Cayenne or Long Narrow Cayenne.  You can get the seed if you want to try it from Nichols Garden Nursery.

The pepper grows on a bush and can be 2 to 6 inches in length.  They start out as a dark green fruit that will change to bright red,  Long, thin and slightly wrinkled, the peppers can be used to dress up pickled vegetables or easily dried and ground.

Capsicum annuum is a species of the plant genus Capsicum native to southern North America and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, ranging from bell peppers to chili peppers. Cultivars are descended from the wild American bird pepper still found in warmer regions of the Americas.

Although the species name annuum means “annual” (from the Latin annus “year”), the plant is not an annual and in the absence of winter frosts can survive several seasons and grow into a large perennial shrub. The single flowers are an off-white (sometimes purplish) color while the stem is densely branched and up to 24 inches tall. The fruit are berries that may be green, yellow or red when ripe. While the species can tolerate most climates, C. annuum is especially productive in warm and dry climates.

Capsicum annuum has the highest diversity of shapes and the best way to recognize this species is by the process of elimination. All other species have some characteristic traits. Any particular chilli variety not showing those traits, would more likely than not belong to this species. 

According to archaeological research, wild ancestors of this species evolved in Bolivia and southern Brazil and were first domesticated about 6,100 years ago. 

While the species is quite tolerant of weather extremes it is especially productive in warm and dry climates and cannot survive in very cold conditions. They can be grown as perennials where temperatures remain between 60F and 85F all year round. 

I am choosing the Long Thin Cayenne, which is one of the many cultivars of this annual pepper.

Cayenne Long Slim Red is part of the Capsicum genus and is a Chili pepper variety. Its scientific name is Capsicum annuum longum group 'Cayenne Long Slim Red'. Cayenne Long Slim Red is generally thought of as an open-pollinated variety. This variety is a Fruit that typically grows as an Annual/Perennial, which is defined as a plant that can matures and completes its lifecycle over the course of one year or more. Cayenne Long Slim Red normally grows with a erect-like habit with a max height of 1.49 feet. Mexico is believed to be where Cayenne Long Slim Red originates from.

Typically, Cayenne Long Slim Red Chili pepper is normally fairly low maintenance and can thus be quite easy to grow - only a basic level of care is required throughout the year to ensure it thrives. Being aware of the basic growing conditions this plant likes (soil, sun and water) will result in a strong and vibrant plant.

The heat of this pepper can be as high as 30,000 Scoville units. but the range available is Moderate (1,000 to 5,000 Scoville Units) to Hot (5,000 to 30,000 Scoville Units)

Scoville Units

The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers or other spicy foods as reported in Scoville heat units (SHU), a function of capsaicin concentration. The scale is named after its creator, American pharmacist Wilbur Scoville.  His method, devised in 1912, is known as the Scoville Organoleptic Test.

Unlike methods based on high-performance liquid chromatography, the Scoville scale is an empirical measurement dependent on the capsaicin sensitivity of testers and so is not a precise or accurate method to measure capsaicinoid concentration.

In Scoville's method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Increasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.

Examples:

Bell pepper - 0 units

            Banana peppers and Pepperocini – 100 to 900 units

Pablano and Jalapeno peppers - 1,000 to 4,000 units

Serrano peppers – 10,000 to 23,000 units

Habanero peppers – 100,000 to 350,000 units

Ghost peppers – 850,000 to 1,299,999 units

To Grow

In the garden, they should be grown in full sun or light shade, planted 9-12 inches apart. If they are grown in pots, you can bring them indoors prior to the first frost, and continue enjoying the fruits through the Winter months. As a house plant they should be placed in full sun. Keep their soil evenly moist.

They are very attractive as a growing plant and can be used as an ornamental as well as a vegetable.  They are very attractive among leafy green herbs and non-flowering plants.

Capsicum annuum seeds are best planted indoors 8-10 weeks before the final frost. 

The pot with the seedlings should be placed in a sunny location where the temperature is consistently between 70F and 80F. Capsicum annuum seeds will not germinate if the plants are consistently exposed to temperatures below 55F. 

For best results, it is important to make sure that the temperature of the newly planted seeds does not drop lower than 65 F. 

Make sure your plant gets enough light. Total lack of light or insufficient lighting during germination will produce underdeveloped, scraggly looking capsicum transplants. Cayenne Long Thin will be ready to harvest in 75 days.

Try to plant in a location that enjoys full sun and remember to water moderately. Keep in mind when planting that Cayenne Long Slim Red is thought of as half hardy, so protect with a row cover whenever the temperatures drop. The USDA Hardiness Zones typically associated with Cayenne Long Slim Red are Zone 4 thru Zone 12. Cayenne Long Slim Red requires a loamy and sandy soil with a pH of 7.0 - 8.5 - it grows best in neutral soil to weakly alkaline soil.

Avoid planting Capscium annuum in the same spot that potatoes or eggplant were previously grown. 

Watering Rules: Water immediately after planting so that the soil settles down. Continue watering once a week to keep soil consistently damp until the emerging growth is visible. After germination, reduce watering to once every two weeks to prepare the plant for transplanting. 

If you plant the seed in pots in May they will be bearing fruit in December and you can use them as a holiday decoration.

To Use

As you say, you can dry them, then grind them when needed. You can use them fresh in salsas, chili, stews, etc. You can also freeze them whole, for use at a later time. If you have a dehydrator, you can thaw the frozen ones and THEN dehydrate them for grinding.If you plant the seed in pots in May they will be bearing fruit in December and you can use them as a holiday decoration.

Sweet & Spicy Ketchup

Take about a dozen of them and mince them up. Add one minced habanero and two cloves of garlic. Add a cup of vinegar and bring to a boil. Let boil until you have about 1/4 cup left. Put 48 oz bottle of ketchup in a double boiler and pour the mixture in. Add some brown sugar. Cook very slowly over medium heat, stirring often for about 2-3 hrs. Makes a nice spicy/sweet ketchup.

You can string them together to dry & hang them in the kitchen. It's not a traditional ristra, but a simpler version. You need several ripe cayennes, some dental floss, a needle, and a button. Attach the button to the end of 2' or so dental floss, then one by one string the cayenne peppers by inserting the dental floss through the stem.

They dry fully in 2 to 4 weeks.  You then have a peppers to use easily in your cooking.

Grind the peppers after dry with seeds removed to make a cayenne powder to add to recipes.

Sources:

http://www.acsebooks.com/product-growing-using-capsicums-chillies-pdf-ebook-6096.aspx

David’s Garden - http://davesgarden.com/guides/pf/go/73034/#b

http://forums.gardenweb.com/discussions/2112649/cayenne-peppers-what-to-do-with-them

Herb of the Year - Hot Peppers, Number 1 - Rocoto Pepper

I am launching my Herb of the Week in 2016 posts with the Herb of the Year, which is a genus Capsicum (that is hot peppers.) I will do 12 posts this year on the Herb of the Year, as I choose my favorite hot peppers, from mild to hurtful and post them on the first Wednesday of the month for the Herb of the Week.

Image taken by JoeCarrasco

I am going to start with a hotter pepper, one used to make hot sauces – The Rocoto Pepper (Capsicum pubescens.)

While Rocoto peppers look somewhat like bell peppers, it can be dangerous to get the two mixed up. While bell peppers aren't hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index*, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.

Even in the notorious world of chile peppers, the rocoto chile (Capsicum pubescens) stands out. The pepper comes with black seeds, hairy leaves and a shape that resembles a small apple or pear. The flesh is relatively thick, like a bell pepper. Known in Peru  as rukutu, ruqutu (in Quechua, hispanicized rocoto) and in Mexico known as the "Manzano" pepper which means "apple" for its apple-shaped fruit. This species is found primarily in Central and South America, and is known only in cultivation.

The species name, pubescens, means hairy, which refers to the hairy leaves of this pepper. The hairiness of the leaves, along with the black seeds, distinguish this species from others. As they reach a relatively advanced age and the roots lignify quickly, sometimes they are called tree chili. Of all the domesticated species of peppers, this is the least widespread and systematically furthest away from all others. It is reproductively isolated from other species of the genus Capsicum. A very notable feature of this species is its ability to withstand cooler temperatures than other cultivated pepper plants, although it cannot withstand frost.

Growing Peppers

Any pepper plant out of the ordinary will probably not be available from your local nursary, meaning you will need to grow them from seed.  Most of us must start our own plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost. Most pepper seeds sprout in about a week at a temperature of 70-80 degrees F, but germination can be spotty depending on variety. Hot peppers can be very finicky.

Plant peppers in a bed that receives full sun. Provide a sandy loam soil that drains well and contains plenty of organic matter. Depending on the size of the pepper varieties planted, spacing should be 12-18 inches apart. Peppers can double as ornamentals, so tuck some into flowerbeds and borders. Most sweet peppers mature in 60-90 days; hot peppers can take up to 150 days. Keep in mind, however, that the number of days to maturity stated on the seed packet refers to the days after transplanting until the plant produces a full-sized fruit. You must add 8-10 weeks for the time between sowing and transplanting which means most of us will be starting pepper plants indoors in January or February!  I will talk about how to start them from seed in my February Pepper post.

If you’re looking for seeds in your area be sure to check under other names including: Manzano, Locoto, Rocoto, and Ricota.

Hotish Pepper Sauce

This version is only slightly hot, but if you really want that fire use all of the rocoto pepper.

• 1/4 cup extra-virgin olive oil
• 1 small red onion, diced
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
• Coarse sea salt
• 1 large clove garlic, minced
• 1/2 red, orange or yellow Rocoto pepper, minced
• 1/4 cup tomato paste
• 1/4 cup tomato sauce
• 2 teaspoons apple cider vinegar
• 1/4 cup water
• 1/4 teaspoon freshly ground white pepper

Directions:

In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes. Stir in the garlic and rocoto pepper and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes. Transfer all the ingredients to an upright blender, add the white pepper, and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the ­refrigerator up to 4 months.

*Scoville Heat Index - The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers or other spicy foods as reported in Scoville heat units (SHU), a function of capsaicin concentration. The scale is named after its creator, American pharmacist Wilbur Scoville.  His method, devised in 1912, is known as the Scoville Organoleptic Test.

Unlike methods based on high-performance liquid chromatography, the Scoville scale is an empirical measurement dependent on the capsaicin sensitivity of testers and so is not a precise or accurate method to measure capsaicinoid concentration.

In Scoville's method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Increasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.

Examples:

Bell pepper - 0 units

            Banana peppers and Pepperocini – 100 to 900 units

Pablano and Jalapeno peppers - 1,000 to 4,000 units

Serrano peppers – 10,000 to 23,000 units

Habanero peppers – 100,000 to 350,000 units

Ghost peppers – 850,000 to 1,299,999 units

Sources:

·        Charles M. Rick: "Capsicum pubescens, a little-known pungent pepper from Latin America". In: Missouri Botanical Garden Bulletin, Band 36, 1950. pp. 36–42.

·         Wikepedia - https://en.wikipedia.org/wiki/Capsicum_pubescens and https://en.wikipedia.org/wiki/Scoville_scale

·         Dave DeWitt and Paul W. Bosland (2009). The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking. Timber Press.

·         Epicurious.com

·         http://www.burpee.com/vegetables/peppers/growing-peppers-article10252.html