YumSugar

Hot! Hot! Hot Peppers!

YumSugar — Fri, 09 Nov 2007 14:18:33 -0800

There are hot peppers and then there are HOT peppers. This afternoon we were talking about the Scoville rating system and how some peppers are hotter than others. The Scoville scale measures how hot chili peppers are. The number of Scoville heat units indicate how much capsaicin is present in the pepper. Capsaicin is the chemical compound responsible for the hot sensation you feel when eating a pepper.

Recently, an ESPN reporter casually took a bite out of a Bhut Joloki pepper, not realizing how hot it would be. Not even milk could cut the heat. If you want to see how he handled it, read more

Definition: Habanero

partysugar — Tue, 24 Jul 2007 08:01:39 -0700

Habanero
A type of very hot chile with a distinct flavor. The small, lantern shaped chile is native to the Yucatan region of Mexico, the Caribbean, and the north coast of South America. With a delicate looking green, yellow, to orange color (in terms of ripeness) these chilies make excellent fresh salsa and sauces. Known for its intense spiciness - it's thought to be the hottest of all the chile peppers - the habanero can be found both fresh and dried.

Image Source

Not Your Regular Nachos: Chili Con Queso Nachos

partysugar — Thu, 17 Jul 2008 11:15:48 -0700

A couple of weeks ago, I featured audreystar's recipe for chili con queso. While she served her variation as a warm dip, I decided to experiment with the cheese as a nachos appetizer. I substituted chicken habanero sausages for the Jimmy Dean and used a combination of Velveeta and sharp cheddar cheeses.

The nachos were decadent and spicy. They reminded me of a gourmet version of classic ballpark nachos. Perfect for watching a game, these nachos are crowd pleasing and delicious. While they aren't FitSugar friendly, they are exactly what nachos should be: crunchy, melty, pure scrumptiousness. To learn how I made them, read more.

Chili con Queso Nachos
Modified from audreystar's chili con queso

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 large spicy habanero chicken sausages
2 cups diced velveeta cheese
1 cup extra sharp cheddar cheese, grated
half of a small can of diced green chilies
1 small jalapeño, minced
2 tablespoons taco seasoning
1 bag of tortilla chips

Directions

Preheat the oven to 350°F.
Heat the oil in a large pan over medium heat. Add the onions and saute until soft, 5-7 minutes.
Add the sausage meat and break up into small pieces with a wooden spoon.

Cook until sausage is brown and onion is wilted, 10-12 minutes.
Meanwhile melt the Velveeta and cheddar cheese in a large pot, stirring to ensure that the bottom does not burn and no skin forms on the top.

Once the cheese has melted, stir in the chilies, jalapeño, and taco seasoning.

Add the cooked sausage onion mixture to the melted cheese mixture.
Spread a layer of tortilla chips on a large baking sheet.
Pour the cheese mixture over the top.
Bake in the oven until chips are crisp and cheese is bubbling, 10-12 minutes.
Remove from the oven and enjoy immediately with more chips and salsa on the side.

Serves 8-10 (as an appetizer).

Print recipe with images | without images

View 10 Photos ›

An Evening with Bittman's Jambalaya

YumSugar — Tue, 20 May 2008 15:00:32 -0700

A few weeks ago, I met my friend April for a birthday dinner at Farmer Brown in San Francisco. They're known for down-home style soul food and a festive atmosphere - seriously, it's like going to a party at someone's house. Neither April nor I ordered the jambalaya, but another friend did, and we both ended up having food envy.We thought about planning another trip out but figured it would be more fun to make it ourselves. So I pulled out my trusty copy of Mark Bittman's How to Cook Everything, rounded up my ingredients, and made a delicious feast. To see how you can do it at home - it's really simple, but does take a bit of time and planning - read more.

Note: My friend has a self-proclaimed "wimp" tolerance for spice. To spice yours up, add some jalapenos, habaneros, or other type of pepper.

Shrimp Jambalaya
From How to Cook Everything by Mark Bittman

Ingredients

3 Tablespoons extra-virgin olive oil
2 cups sliced onions
2 cups diced bell peppers, preferably red or yellow [I used one red and one yellow]
salt and freshly ground black pepper to taste
4 cups chicken, beef, vegetable, or shrimp stock or water
2 Tablespoons minced garlic
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
2 cups peeled, seeded, and chopped tomatoes (canned are fine; drain first)
2 cups long-grain rice
2 pounds shrimp, peeled (and deveined, if you like), and cut into pieces if very large
minced fresh parsley or cilantro for garnish

Directions

Place the olive oil in a medium-to-large casserole or dutch oven [I used a large, deep sauté pan] and turn the heat to medium high.
Add the onions and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion softens and just begins to brown, about 10 minutes. Meanwhile, warm the stock in a small saucepan over medium heat.
Stir in the garlic, cayenne, and thyme, and stir for about 30 seconds.
Add the tomatoes, and turn the heat to medium-high. Cook, stirring for 5 minutes, or until the tomatoes begin to break up.
Stir in the rice, then the stock. Bring to a boil, turn the heat to medium, and cook, uncovered, stirring occasionally, until the rice is tender and the liquid just about absorbed, 20 to 30 minutes. [I ended up adding some of the drained off tomato liquid, as the rice wasn't quite cooked fully and the liquid was nearly gone.]
Add the shrimp and stir. Cook 2 or 3 minutes, then raise the heat if necessary to cook off the remaining liquid.
Garnish and serve.

Print recipe with images | without images

View 11 Photos ›

You've Seen the Pics, Now See the Menu

YumSugar — Fri, 08 Feb 2008 15:16:31 -0800

The Oscars are just around the corner - fill in your ballot for a chance to win fab prizes! - and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared. I've got the full list - it's huge, over 350 people are on the culinary staff! - and let me tell you, it reads as tasty as the photos. To check out the complete menu, read more.

Antipasti Platter
Smoked Salmon Oscars With Caviar and Crème Fraîche
Roasted Root Vegetable Salad With Citrus Chili Dressing
Thai Spiced Shrimp With Holy Basil and Candied Garlic
Bruschetta of Figs, Goat Cheese, and Organic Prosciutto
Smoked Eggplant With Toasted Flatbread
Asparagus and Chickpea Salad With Mustard Vinaigrette

Butlered Course
Gold Foil Wrapped Baked Yukon Gold With Tsar Nicoulai Caviar and Crème Fraîche

Entrée
Snake River Farms Wagyu Beef With Chinese Broccoli Shiitake Stir-Fry With Red Wine Sauce
Black Truffle Macaroni and Cheese

Vegetable Entrée
Roasted Winter Vegetables Wrapped in Leeks
Black Olive Couscous and Tomato and Radish Compote

Dessert
Sherry Yard’s Oscar Tribute - We'll have more on the dessert station next week!

Sushi Station
Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi - Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad, Edamame, Wasabi, Soy, and Pickled Ginger

Noodle Station
Pad Thai Noodles With Tofu, Egg, Bean Sprouts, Thai Basil, Mint, and Peanuts
Short Lo Mein Noodles With Pork, Scallions, Sweet Peppers, and Plum Ginger Sauce

Ceviche Station
Shrimp With Mango, Basil, Golden Tomatoes, and Habanero
Sea Bass With Avocado, Tomatillo, Cilantro and Jalapeño
Scallop With Tomato, Orange, and Chili

Shellfish Station
Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce, and Mignonette

Tray Passed
Spicy Tuna in Sesame Miso Cone; Mini Kobe Cheeseburgers With Remoulade; Tomato Goat Cheese Tart; Miso-Glazed Black Cod on Rice Cracker; Cucumbers and Smoked Salmon, Steak Tartare Crostini, Spicy Chicken Mango Rice Paper Rolls, Vegetable Spring Rolls, Assorted Pizzas

If the menu has you captivated, check out the pics!

Which BBQ Sauce Would You Choose?

YumSugar — Tue, 11 Sep 2007 10:13:18 -0700

A few weeks ago, my sister and I found ourselves at a Buffalo Wild Wings - how had I never heard of this chain before? - contemplating their multitude of bbq sauces. They have 14 different kinds to choose from and eventually we settled on Mango Habanero (which was absolutely delicious) and Spicy Garlic. Which flavor would you have chosen?

Note: They're listed from least spicy to most.

All the News That's Fit to Eat - July 11

YumSugar — Wed, 11 Jul 2007 11:09:10 -0700

Don't miss this interesting article on how big chain restaurants have to evolve quickly in order to keep up with our growing foodie nation. Also, what I've been telling folks for years, British candy bars taste better than American ones, plus discover my favorite summertime treat: Vietnamese summer rolls. - New York Times

Even in foggy San Francisco, solar ovens efficiently utilize nature's rays for everyday cooking. - San Francisco Chronicle
Hot Chilies are landing on drink ingredient lists. I love this trend and can't wait to try the Mango-Ginger-Habanero Daiquiri. - Chicago Tribune
Love gazpacho? Try a new twist with elegant puréed versions like Almond Gazpacho. - Houston Chronicle
What are the ten best wines of the year, so far?- Sacramento Bee

Discover the secrets for making plump, proper homemade gnocchi. - The Oregonian
The latest generation of artisans are pushing Californian cheese-making to the next level. - Los Angeles Times
Toss out the plain iced tea, and replace it with simple ginger tea, chai tea, green tea/passion fruit and more. - Seattle Times

Historically, Americans hate bones - especially in fish. However whole fishes are starting to turn up everywhere. - Boston Globe
Is America addicted to food? - USA Today
And finally, an older story that is making the rounds again: How to get a stronger, better tasting Starbucks cappuccino. It's cheaper too. - Slate