Home-Made Hummus
INGREDIENTS
1 16 oz can garbanzo beans (drained)
2 tsp bottled lemon juice
1 tbsp olive oil
½ tsp garlic powder
1/8 tsp salt
1/8 tsp cayenne
DIRECTIONS
• Combine all ingredients in a food processor, whirl until smooth, and serve with wedges of pita bread, crackers, or fresh veggies.
Servings: 6-8
Ingredients
1 pound pinto beans
Kosher salt
1 tablespoon (vegetable oil)
1 pound cooked andouille sausage, cut into 1/2-inch slices
(alternately use other sausages like Kielbasa)
1 large onion, finely chopped (about 12 ounces)
1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces)
4 ribs celery, finely chopped (about 8 ounces)
4 medium cloves garlic, minced
1/2 teaspoon to 1 tablespoon ground cayenne pepper (depending on how hot you like it)
1 teaspoon ground sage
1 teaspoon Cajun seasoning
Freshly ground black pepper
1 smoked ham hock (optional)
4 sprigs fresh thyme
3 bay leaves
Hot sauce to taste
Cider vinegar, to taste (optional)
Cooked white rice, for serving
Directions
For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. In other words, the leftovers get better, just make some fresh cooked rice to go with.
Serve red beans over steamed white rice.
This is a tried-and-true blackened chicken recipe. I used the propane eye that is part of my propane grill, but any gas or outside fire heat source will work well. This recipe is for 2 chicken breasts. You can expand the recipe for a larger number of people. This recipe will also work for pork chops or fish. The key is getting the black iron skillet very hot.
You’ll need:
– 2 skinless chicken breasts
– 1/4 Stick Melted unsalted butter
Blackened Seasoning Mix:
– 1 Tbl Salt
– 1 Tsp Onion powder
– 1 Tbl Garlic powder
– 1 Tsp Ground Cumin
– 1 Tsp Ground Black Pepper
– 1 Tsp Ground cayenne pepper
– 1 Tsp White Pepper
– 1/2 Tsp Sweet Paprika
– 1/4 Tsp Coriander
– Recipe calls for 2 skinless boned chicken breasts, about 1/2 to 3/4 inch thick.
– Pound each breast fillet to 1/2 to 2/3 inch thick with meat tenderizing hammer.
IMPORTANT NOTE: Cook these outdoors. The smoke when cooking will set your smoke alarm off and fill the house with the spicy scent.
Directions:
1. Thoroughly combine the seasoning mix ingredients in a bowl or shaker jar/bottle.
2. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 5-8 minutes. (the time will vary according to the intensity of the heat source)
3. Just before cooking each piece of chicken, baste one side with the melted butter, then coat the side evenly with the seasoning mix, then patting the spices onto the fillet with your hands. Then baste and sprinkle the other side. Do this for both fillets.
4. Immediately place the fillets skinned side down in the hot skillet, making sure that the meat is lying flat.
5. Cook uncovered over the same high heat until the underside forms a crust, about 5-7 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; just keep a close eye on it)
6. Turn the fillets over and baste more of the melted butter on top of each. Cook just until meat is cooked through, about 3-4 minutes more – again, depending on the temperature of your heat source.
7. Serve the chicken fillets crustier side up while piping hot.
It’s no secret that the level of hot pepper usage in North American cuisine has risen dramatically. Hot chilies have been around for centuries in South American and other tropical areas. However, there is more to the picture than meets the eye. Hot Peppers have noticeable health benefits along with their lively taste. The spicy element of hot peppers is due to a chemical in them called capsaicin.
Capsaicin is located in the placental area of peppers (the fleshy, pithy part that holds the seeds). The internal membranes contain some to a lesser degree. The seeds themselves do not produce any capsaicin. Most of it is in the pithy white portion of the interior of the pepper. Capsaicin does not actually “burn” tissues. It creates the same mental sensation via the nervous system as an actual burn, but no actual damage is done. The inflammation caused by exposure to capsaicin is believed to be the body’s reaction to nerve stimulation. This seems to be a natural reaction that is produced by the brain because the sensory excitement is translated by the brain as a physical burn or abrasion.
The Increased Demand for Spicier Foods in America
The Asian hot sauce Sriracha has recently taken on an more prominent role as America’s favorite hot condiment. Recently, Sriracha sales have grown noticeably every year without any major advertising by their distributor, Huy Fong Foods. Dining establishments have begun featuring Sriracha in many of their dishes, Lay’s, the potato chip manufacturer, have it as one of their top three new chip flavors. Subway has started offering Sriracha chicken and steak melts on their menu. Sriracha is just one component in the spicy foods movement that has gained popularity in the U.S. Chipotle, tobasco, habanero, and jalapeno are on the list of foods that have recently become more prominent in snack foods, as well as on restaurant menus. Doritos brand has 102 different varieties of corn chips. Out the 102 flavors, the majority of these have spicier flavors added. These include Doritos Fiery Habanero, and Chile Limon.
Restaurants and food trucks that feature Mexican or Asian foods now comprise a large number of newly opened restaurants. One thing in common with these cuisines is their tendency of cooking spicy dishes, which is now satisfying America’s growing desire for those hot dishes. Over half of consumers mentioned that spicy or hot foods are appealing, compared to less than half a short 4 years ago.
Health Benefits of Hot Peppers
Cayenne peppers, better known as the red hot chili pepper, are full of the antioxidant vitamins A and C.
Hot, spicy peppers can also work as a pain reliever for some people. The pain receptors within your mouth can get desensitized, nerve receptors in the body can also be desensitized. This is the theory behind using capsaicin and pepper extracts as pain relievers. When applied to the skin, topical capsaicin has been shown to ease symptoms of headaches, shingles, and osteoarthritis. Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. When animals injected with a substance that causes inflammatory arthritis were fed a diet that contained capsaicin, they had delayed onset of arthritis, and also significantly reduced extremity inflammation. Red chili peppers, such as cayenne, have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots. Cultures where hot pepper is used liberally have a much lower rate of heart attack, stroke and pulmonary embolism.
Spicing your meals with chili peppers may also protect the fats in your blood from damage by free radicals – a first step in the development of atherosclerosis. In a study involving 27 healthy subjects (14 women, 13 men), eating freshly chopped chili was found to increase the resistance of blood fats, such as cholesterol and triglycerides, to oxidation (free radical injury).
In cultures where people enjoy lots of food laced with spicy flavor, there is a lower incidence of heart attacks. Could capsaicin be the heart-helping ingredient? Researchers once thought that capsaicin would send blood pressure sky-high, but the opposite could be true. As mentioned above, capsaicin can be a shock to your system at first, but over time, you can get used to it. Evidence is preliminary, but there’s a possibility that capsaicin could be used as a treatment to lower blood pressure and cholesterol. Eating meals with capsaicin-rich peppers may also help to regulate blood sugar levels and lower the risk of diabetes. And when you lower your diabetes risk, your blood pressure, and your cholesterol, you lower your overall heart health risks!
Generally speaking, the hotter the pepper, the higher the capsaicin content. So, spice your foods with hot peppers and gain the health benefits that folks in the tropical locales have enjoyed for a long time. Hot peppers can spice up salsas, salad dressings, soups, and vegetables. They also work as a balance to bitter foods like greens. To cool the hotness of those peppers, mix spicy peppers with more neutral tasting foods. These foods may include, yogurt, avocado, mango, papaya, or cilantro. Try a variety of peppers from the capsicum family: anaheim, bell, cayenne, jalapeno, pepperoncini, poblano, serrano, habanero, and tabasco. Chili peppers have a mistaken reputation for contributing to stomach ulcers. Not only do they not cause ulcers, they can help prevent them by killing bacteria you may have ingested, while stimulating the cells lining the stomach to secrete protective buffering juices.
Red Chili Peppers have significant amounts of the following vitamins and minerals:
Vitamin E – Excellent
Vitamin A – Very good
Fiber – Very good
Vitamin B6 – Very good
Vitamin K – Very good
Copper – Very good
Iron – Very good
Manganese – Good
Vitamin B3 – Good
Vitamin B2 – Good
Potassium – Good
Many people adhere to the Scoville organoleptic test to determine heat or capsaicin content; however, the test is flawed in that it is highly subjective. Currently, a high-performance liquid chromatography (HPLC) is used to measure the capsaicin content of the various hot chili peppers that exist. This laboratory procedure gives an exact measure of capsaicin, which is given in American Spice Trade Association pungency units but typically converted to and stated as Scoville Heat Units, as these are better known. These are not published publically and the American Spice Association charges for these published results. It is quite expensive to perform these tests.
Read more Chilli Misconceptions 5: Heat Level X
For most of us, we can get a relatively good concept of the heat (capsaicin) content of hot peppers by simply following the Scoville Unit list.
Scoville Units in some of the more common hot chili peppers:
Habanero 350,000
Cayenne 50,000
Tobasco 50,000
Serrano 23,000
Jalapeno 10,000
Pepper Scoville Units
——————————————————
SUPER HOT SCALE:
Carolina Reaper 2,200,000
Common Pepper Spray 2,000,000
Trinidad Moruga Scorpion 2,009,231
7 Pot Douglah 1,853,396
Trinidad Scorpion Butch T 1,463,700
Naga Viper Pepper 1,382,118
7 Pot Barrackpore 1,300,000
7 Pot Jonah 1,200,000
7 Pot Primo 1,200,000
New Mexico Scorpion 1,191,595
Infinity Chili 1,176,182
Bedfordshire Super Naga Chili 1,120,000
Dorset Naga Pepper 1,100,000
Naga Jolokia 1,100,000
Naga Morich 1,100,000
Spanish Naga Chili 1,086,844
7 Pot Madballz 1,066,882
Bhut Jolokia Pepper 1,041,427
Chocolate Bhut Jolokia 1,001,304
NOTE: The name Bhut Jolokia (Northeast Assam India) means Gost Pepper / Chili
7 Pot Brain Strain 1,000,000
Bhut Jolokia Indian Carbon 1,000,000
Trinidad Scorpion 1,000,000
Raja Mirch 900,000
Habanaga Pepper 800,000
Nagabon Jolokia 800,000
Red Savina Habanero 580,000
Fatalii 500,000
Aji Chombo 500,000
Pingo de Ouro 500,000
Aribibi Gusano 470,000
Caribbean Red Habanero 400,000
Chocolate Habanero 350,000
Datil Pepper 350,000
Habanero 350,000
Jamaican Hot Pepper 350,000
Madame Jeanette chili 350,000
Rocoto Pepper 350,000
Scotch Bonnet 350,000
Zimbabwe Bird Chili 350,000
Adjuma 350,000
Guyana Wiri Wiri 350,000
Tiger Paw 348,634
Big Sun Habanero 325,000
Mustard Habanero 300,000
Devil’s Tongue 300,000
Orange Rocoto Pepper 300,000
Paper Lantern Habanero 300,000
Piri Piri 300,000
Red Cheese 300,000
Red Rocoto 300,000
Tepin Pepper 300,000
Thai Burapa 300,000
White Habanero 300,000
Yellow Habanero 300,000
END SUPER HOT SCALE:
Texas Chiltepin 265,000
Pimenta de Neyde 250,000
Maori 240,000
Quintisho 240,000
Bird’s Eye Chili 225,000
Ecuador Hot 186,000
Shogaol 160,000
Sparkler 160,000
Jamaican Gold 150,000
Cajamarca 150,000
Kumataka 150,000
Orange Thai 150,000
Red Thai 150,000
Thai Dragon 150,000
Yellow Thai 150,000
Carolina Cayenne 125,000
Tabiche Pepper 115,000
Bahamian Pepper 110,000
Aji Cito 108,000
Piperine 100,000
African Birds Eye Chili 100,000
Byadgi Chili 100,000
China Express Chili 100,000
Diablo Grande 100,000
Malagueta 100,000
Pepin Chili 100,000
Aji Charapita 100,000
Ají Lemon Drop 100,000
Ají Rojo Pepper 100,000
Black Scorpion Tongue 100,000
Charleston Hot Pepper 100,000
Chiltepin Pepper 100,000
Cili Goronong 100,000
Firecracker Pequin Pepper 100,000
Indian Jwala Pepper 100,000
Mayan Cobanero Love Pepper 100,000
Peri-Peri Chili 100,000
Siling Labuyo Pepper 100,000
Thai Pepper 100,000
Golden Cayenne Pepper 85,000
Suryaki Cluster 81,400
Haimen 80,000
Red Amazon 75,000
Tien Tsin Pepper 75,000
Yatsafusa 75,000
Chi Chien Pepper 70,000
Prik Kee Noo 70,000
Gingerol 60,000
Pequin Pepper 58,000
Piquin 58,000
African Pequin 57,000
Chile Grande Pepper 55,000
Aji Limo 50,000
Aci Sivri Chili 50,000
Aji Pepper 50,000
Balloon Pepper 50,000
Brazilian Starfish pepper 50,000
Cumari Pepper 50,000
Guntur Chili 50,000
Satans Kiss Pepper 50,000
Tricolor variegata Pepper 50,000
Wild Baccatum 50,000
Aji Amarillo 50,000
Ají Crystal Pepper 50,000
Ají Omnicolor Pepper 50,000
Akabare 50,000
Aurora 50,000
Bishops Crown Chili 50,000
Black Cuban Pepper 50,000
Bolivian Rainbow Pepper 50,000
Bonney 50,000
Cayenne Pepper 50,000
Chinese Five Color Pepper 50,000
Coban 50,000
Demre 50,000
Desi Teekhi 50,000
Diente de Perro 50,000
DKurnool 50,000
Dong Xuan Pepper 50,000
Dunso 50,000
Etna 50,000
Explosive Ember Pepper 50,000
Faria 50,000
Fiji 50,000
Filius Blue Pepper 50,000
Fluorescent Purple Pepper 50,000
Goat Horn Pepper 50,000
Guarani 50,000
Hermosillo 50,000
Hot Portugal Pepper 50,000
Inca Berry Pepper 50,000
Kurnool Pepper 50,000
Large Purple Cayenne Pepper 50,000
Large Red Thick Cayenne Pepper 50,000
Little Nubian Pepper 50,000
Maras Biber 50,000
Marbles Pepper 50,000
McMahon’s Texas Bird Pepper 50,000
Medusa’s Head Pepper 50,000
NuMex Twilight Pepper 50,000
Orange Manzano Pepper 50,000
Punjab 50,000
Purple Prince 50,000
Pusa Jwala 50,000
Rain Forest Pepper 50,000
Red Manzano Pepper 50,000
Red Squash Pepper 50,000
Rooster Spur Pepper 50,000
Santaka Pepper 50,000
Siling Haba Pepper 50,000
Super Chili 50,000
Tabasco Pepper 50,000
Urfa Biber 50,000
Yellow Manzano Pepper 50,000
Long Slim Cayenne Pepper 45,000
Beni Highland 42,600
Dundicut 40,000
Guntur Sannam Pepper 40,000
Chile de Arbol 30,000
Japones Chili 30,000
Abchazskij Ostruyi 30,000
Afega Longa 30,000
Aji Carmine 30,000
Aji Criolla Sella 30,000
Ata Barukono 30,000
Australian Latern 30,000
Berbere 30,000
Beslers Cherry 30,000
Black Pearl 30,000
Black Prince 30,000
Bode Amarela 30,000
Bombilla Amarilla 30,000
Bonanza Brasileira 30,000
Bubba 30,000
Cabai Burong 30,000
Cabai Merah Besar 30,000
Caballero 30,000
Chao Tian Jiao 30,000
Pico de Pajaro 30,000
Chile Inayague 30,000
Chile Maya 30,000
Chile Pepe 30,000
Chilito de Simojovel 30,000
Chinchi Uchu 30,000
Chivato 30,000
Chupetinho 30,000
De árbol Pepper 30,000
Dedo de Bahamas 30,000
Dieng Plateau 30,000
Erva de Bode 30,000
Golden Heat 30,000
Hahony Kacho 30,000
Havaiana 30,000
Holiday Cheer 30,000
Inca Glow 30,000
Inca Laranja 30,000
Inca Red Drop 30,000
Jwala 30,000
Kim Chi 30,000
Lemon Drop 30,000
Little Elf 30,000
Manzano 30,000
Merah 30,000
New Delhi Long 30,000
Onza Yellow 30,000
Orozco 30,000
Peter Pepper 30,000
Pimenta de Bode 30,000
Royal Black 30,000
Shipkas 30,000
Takanotsume 30,000
Stumpy 27,000
Gambia 26,500
Tianying 25,000
Tears Of Fire 23,600
Aleppo Pepper 23,000
Chili Wili Pepper 23,000
Halabi Pepper 23,000
Serrano Huasteco Chili 23,000
Serrano Pepper 23,000
Aji Colorado Pepper 20,000
Black Hungarian Pepper 20,000
Ají Brazilian Pumpkin Pepper 20,000
Ají Pineapple Pepper 20,000
Onza Roja Pepper 20,000
Peruvian Purple Pepper 20,000
Aji Escabeche 17,000
Hidalgo Pepper 17,000
Capsiate 16,000
Aji Bento 15,500
Yellow Wax Pepper 15,000
Abbraccio 15,000
Afegã Curta 15,000
Aji Cobincho 15,000
Balãozinho 15,000
Cseresznye Paprika 15,000
Dutch Red 15,000
Estrela-do-Mar 15,000
Hot Banana Pepper 15,000
Israeli Hot 15,000
Jarales 15,000
Costeno Rojo Pepper 12,000
Kung Pao Pepper 12,000
Louisiana Hot Pepper 10,000
Pasilla de Oaxaco Chili 10,000
Biker Billy Jalapeno 10,000
Dutch Pepper 10,000
Earbob 10,000
Fish Pepper 10,000
Fresno Pepper 10,000
Hot Apple Pepper 10,000
Hungarian Wax Pepper 10,000
Jalapeño Pepper 10,000
Lumbre Hot 10,000
Puya Pepper 10,000
Purple Tiger ‘Trifetti’ 9,000
Long Thick Cayenne 8,500
Chile Gordo Pepper 8,000
Guajillo Pepper 8,000
Huachinango Pepper 8,000
Mitla Pepper 8,000
New Mexican Annaheim Pepper 8,000
Cascabel Chili 8,000
Chipotle Pepper 8,000
Pretty Purple 8,000
Sandia Pepper 7,000
Barker’s Hot 7,000
Chimayo 6,000
Hatch Green 6,000
Cherry Bomb Pepper 5,000
Chilcostle Pepper 5,000
Huasteco Pepper 5,000
Inferno Pepper 5,000
Serrano Tampequino Pepper 5,000
Volcano Pepper 5,000
Atomic Heart 5,000
Azr 5,000
Baccio di Satana 5,000
Bermuda 5,000
Bouquet 5,000
Bulgarian Carrot Pepper 5,000
Caloro Pepper 5,000
Cenoura Búlgara 5,000
Cereja 5,000
Chile de Cuscutlan 5,000
Chintexle 5,000
Cochabamba 5,000
Cochiti 5,000
Cyklon 5,000
Dhanraj 5,000
Equador Roxa 5,000
Floral Gem 5,000
Fogo Explosivo 5,000
Goan 5,000
Golden Nugget 5,000
Gulbarga 5,000
Hari Mirch 5,000
Huatulco Puntado 5,000
Inca 5,000
Inchanga 5,000
Isleta 5,000
Jaloro Pepper 5,000
Jemes 5,000
Kalia 5,000
Kerinting 5,000
Kori Sitakame 5,000
Mirasol Pepper 5,000
New Mexico Pepper 5,000
NM 6-4 Heritage 5,000
Nosegay 5,000
Pimientos de Padrón 5,000
Purple Jalapeño Pepper 5,000
Ubatuba Cambuci 5,000
Mesilla Pepper 4,500
Ancho San Luis Pepper 4,000
Big Jim Heritage 4,000
Cascabella 4,000
Espelette 4,000
San Ardo 4,000
Italian Sweet Pepper 3,000
Pulla Pepper 3,000
Californian Pepper 2,500
Magdalena Pepper 2,500
Padro Pepper 2,500
Poinsettia Pepper 2,500
Prometheus Springs Pepper 2,500
Aji Andina 2,500
Ají Habanero Pepper 2,500
Alcalde 2,500
Ammazzo 2,500
Anaheim Pepper 2,500
Calabria 2,500
Japanese Pepper 2,500
NuMex Big JimPepper 2,500
Rocotilla Pepper 2,500
Chilhuacle Negro Chile 2,000
Costeno Amarillo Pepper 2,000
Szentesi Chili 2,000
Ancho Pepper 2,000
Chilaca Pepper 2,000
Espanola Pepper 2,000
Hawaiian Sweet Hot Pepper 2,000
Mulato Isleno Pepper 2,000
Pasilla Pepper 2,000
Poblano Pepper 2,000
Tobago Seasoning Pepper 2,000
Georgia Flame Pepper 1,500
Prairie Fire Chili 1,500
Achar 1,500
Almapaprika 1,500
Dedo de Moca 1,500
TAM Mild Jalapeno 1,500
Romanian Hot Pepper 1,400
Aji Mirasol Pepper 1,400
Peppadew Pepper 1,200
Aji Panca Pepper 1,000
Joe E Parker Pepper 1,000
Agua Blanca 1,000
Ají Dulce Pepper 1,000
Ametista 1,000
Beaver Dam Pepper 1,000
Bedgi 1,000
Biquinho 1,000
Brinco de Princesa 1,000
Calistan 1,000
Coronado Pepper 1,000
Cubanelle Pepper 1,000
Escabeche 1,000
Gana Redonda 1,000
Banana Pepper 900
Pepperoncini 900
El-Paso 700
Holy Mole 700
Santa Fe Grande Pepper 700
Mariachi Pepper 600
Sonora Annaheim Pepper 600
Avalon Button 500
Babura Zelena 500
Baldi 500
Cachucha 500
Cambuci 500
Catarina 500
Cherry Pepper 500
Corbaci 500
Cow Horn Pepper 500
Cowhorn Chili 500
Criollo 500
Delicious Trinidad 500
Frutka 500
Georgescu Chocolate 500
Guajilla de Zihutenejo 500
Hot Cherry 500
Italian Pepperoncini 500
Karlo 500
Keystone Giant 500
Mexi Bell Pepper 500
Pimiento Pepper 500
Pasilla Bajio Pepper 250
Hot Navajo 150
False Alarm Pepper 100
Makes About 8 pints
Preparation:
Cooking:
Filling the jars:
Processing:
Cajun Spice Mix
2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons garlic powder
1-1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper (or more to taste)
1 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon coriander
Makes approximately 1/4 cup
Cajun Style Blakening Seasoning
Ingredients
Mix ingredients together and store in closed container.
Will keep for at least 6 months.
After a review of various recipes for chow-chow pickle relish and learning that there is no set recipe but more a list of loose guidelines or starting points from which to prepare your own. I realized that there is a great deal of latitude when preparing it. All items should be cut or chopped rather small. About 1/4 inch is about right and even smaller is okay too. In my list below, beans and corn do not need to be modified. The simplest relish can contains just a few of the above ingredients. I know someone who only zuchinni squash cut up into very small pieces for her relish which she called “cha-cha”. I knew right away that there is plenty of freedom to make changes – even in the name itself. So, it seems that pickle relishes not matter what you call them or how you make them evolve over time, but the various base ingredients stay relatively the same.
A list of possible vegetable ingredients for chow-chow:
The base liquid is water, vinegar, sugar, and salt.
Along with these 4 main ingredients a variety of spices can be added:
It seems that chutney and picalilli are all cousins to chow-chow and chutney may, in fact, be the parent of the other two. They all contain the same basic pickling “foundation” of water, salt, vinegar, and sweetener (sugar, honey, molasses). The ratios differ, but the base ingredients seem to be the same. There are minor and arguable difference between chow-chow and picalilli. Some say that picalilli has cauliflower and chow-chow does not. Others say that picalilli is cut up much finer than chow-chow. I call these minor differences. Chances are that there was a divide at some point from the original relish. It all may be a choice of name more than anything else.
More on Chutneys
When it comes to classic southern cuisine, a relish called chow-chow, used as a condiment added to food like pinto beans or black-eyed peas, is a great addition to the dinner table. It is also an excellent hot dog relish. Chow-chow is also called piccalilli, an English version of the relish. The exact origins of the name are somewhat obscure. There are also countless versions of the sometimes sweet and other types hot and spicy relish. Traditional chow chow recipes include cabbage. The name “chow chow” is believed to be derived from the French world for cabbage, “chou”. 17th century French colonists, the Acadians, migrated down south to settle in Louisianna and their chou relish recipes came with them. Included below are just a few of the chow-chow recipes to prepare.
Old Fashioned Chow-Chow Recipe
Will keep 2-3 week in the refrigerator
Hot Chow-Chow Recipe – 1 Quart
Cajun Chow-Chow Relish Recipe
Hot Pepper Chow-Chow Makes about 6-1/2 pints
Chow-Chow Hot Mustard Style Pickle Makes 12 pints
Mustard Sauce
Chow-Chow Preparation
Mustard Sauce Preparation
Corn Chow-Chow Makes about 5 half pint jars
Directions
After researching Mexican Restaurant Style Salsa recipes (the kind they usually bring to the table with tortilla chips), I found that most of them have the same basic ingredients, in the same amounts, with little variation:
Makes About 6 Cups:
Ingredients:
Makes About 3 Cups:
If you have budgetary constraints or want to keep it simple, I located a basic Mexican Restaurant Style Salsa recipe:
Basic Ingredients for Asian Sauces
– Ginger
– Garlic
– Scallion
– Onions
– Soy Sauce
– Rice Vinegar
– Mirin (sweet Asian wine) / Rice Wine / Cooking Wine / Dry Sherry
– Hot Sauce (Sambal Oelek)
– Hot Peppers
– Chinese 5 Spice powder (above)
– Sugar / Brown Sugar
– Cornstarch and Water for thickening
– Meat broth (chicken, beef, pork)
– Oyster Sauce
– Sesame or Peanut Oil
Brown Sauce
Ingredients
– 3/4 Cup beef broth
– 1 1/2 Tbs Oyster Sauce
– 1 Tsp Soy Sauce
– 1 Tbs Cornstarch
Instructions
Bring combined ingredients to a boil until thickened
Sichuan Sauce
2 tablespoons dry sherry
1 1⁄2 tablespoons minced peeled ginger
2 garlic cloves, minced
1⁄2 teaspoon dry crushed red pepper
1⁄2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1⁄2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar
Kung Pao Sauce
Ingredients
3 tablespoons minced garlic
2 tablespoon minced ginger
2 tablespoons sambal oelek
1 cup naturally brewed dark soy sauce
3 tablespoons sugar
1/2 cup naturally brewed rice vinegar
1 tablespoon cornstarch with 1 tablespoon water for a slurry
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Instructions
In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften.
Ginger Scallion Sauce
– 3 1/2 Tbs Soy Sauce
– 1 1/2 Tbs Water or Chicken Broth
– 1 Tsp Brown Sugar
– 6 scallions finely chopped
– 1 – 2″ slice ginger peeled and finely chopped
– 1 Green or Red Chili Pepper Sliced
– 3 Tbs Peanut Oil
Instructions
1. Combine soy sauce, water, and sugar in a small (heat-proof) bowl
2. Stir in the scallions, ginger, and chopped chili pepper
3. Heat oil over medium heat for about 5 minutes
4. Carefully pour the oil into the scallion/ginger mixture
5. Once it stops sizzling, stir and let stand for 2 minutes before serving
Sweet and Sour Sauce
– 1/3 Cup white or rice vinegar
– 4 Tbs brown sugar
– 1 Tbs ketchup
– 1 Tsp Soy Sauce
– 2 Tsp corstarch mixed with 4 Tsp of water
Instructions
1. Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot.
2. Mix in the cornstarch/water mixture and stir to thicken
Chinese Garlic Sauce
Ingredients
– 2 Tbs oyster sauce
– 1/4 cup chicken broth
– 3 Tbs Soy Sauce
– 2 Tbs rice vinegar
– 1/2 Tsp chili paste (sambal oelek)
– 1 Tbs cornstarch
– 2 Tbs water
– 1 Tbs Peanut oil
– 3 Tbs finely minced garlic
– 2 Tbs sugar or brown sugar
Instructions
1. In small bowl mix oyster sauce, chicken broth, saoy sauce, rice vinegar, and chili paste
2. In another small bowl mix cornstarch and water
3. Heat oil in saucepan on medium heat
4. Add garlic and stir briefly until semi-transparent
5. Turn heat to medium low, stir the sauce, and add to saucepan. Stir in sugar.
6. Bring sauce to a boil
7. Re-stir cornstarch/water
8. Add to saucepan and stir until thickened
Asian BBQ Sauce
– 6 Tbs Hoisin sauce
– 2 Tbs Rice Vinegar
– 1 Tbs Asian Fish Sauce
– 1 Tbs Soy Sauce
– 1 Tbs Honey or Sugar or Brown Sugar
– 1/3 Cup minced onion
– 2 Garlic Cloves, minced
– 1 Tbs Minced Ginger, minced
– 1/8 Tsp Chinese 5 spice powder
– 1/3 cup sugar
Instructions
1. Stir all ingredients into bowl except sugar into a bowl
2. Cook sugar in dry, heavy saucepan until it begins to melt
3. Cook and stir until it turns to deep golden caramel color
4. Tilt pan and carefully stir in the hoisin mixture
5. Continue stirring on moderate low heat until dissolved and sauce begins to thicken
6. Serve with Shrimp, pork, or chicken
Asian BBQ Sauce II
– 4 Chicken Drumsticks
– 1 Tbs Peanut Oil
– 1/2 Tsp Chinese 5 spice powder
– Salt and Pepper
– 1/4 Cup Hoisin Sauce
– 2 Tbs Hot Chili Sauce (Sambal Oelek)
– 1/8 Cup Rice Vinegar
– 1/8 Cup Chicken Broth
– 1 Tbs minced fresh ginger, minced
– 1 Garlic clove, minced
– 1/2 Cup toasted sesame seeds (optional)
Instructions
1. Prehat oven to 425 degrees
2. In large bowl mix Peanut Oil with 5 spice powder
3. Add salt and pepper
4. Toss
5. Place on foil lined baking sheet
6. Roast for about 25 minutes – turning twice until cooked
7. Meanwhile, in a blender, combine hoisin sauce, chili sauce, rice vinegar, chick broth, garlic, and ginger.
8. Puree until very smooth
9. Transfer to saucepan and simmer until slightly thickened
10. Tranfer the cooked chicken to a large bowl and mix in sauce until completely covered
11. Pre-heat broiler and position a rack about 8″ from the heat.
12. Return the chicken to the baking sheet and broil for about 10 minutes
13. Brush with remaining sauce in bowl
14. Turn occasionally and brush on more sauce
15. When chicken is glazed and sticky, add sesame seeds (optional)
Asian 5 Spice Powder
– Star Anise
– Fennel Seed
– Szechuan Pepper
– Cinnamon
– Cloves
Pulverize the ingredients above in equal quantities and mix.