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Can You Identify the Hot Pepper?

partysugar — Mon, 05 May 2008 01:00:59 -0700

¡Feliz Cinco de Mayo! In honor of today being Cinco de Mayo, I thought we should heat things up a little. I've found images of chili peppers - some are hot, others are not - and want to know if you can identify them. Sound like a fun quiz? Take it now!

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Pepper Pop Quiz!

YumSugar — Tue, 13 Nov 2007 01:18:33 -0800

Last week I told you about the ESPN reporter who accidentally ate the world's hottest pepper. I shared it because I thought it was a fun food tid-bit, but little did I know that November is actually National Pepper Month! We've already got the funny part of hot peppers out of the way, so now I thought I'd test your knowledge. How well do you know pepper (both black pepper and hot chile peppers)?

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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

Cut Hot Peppers Without The Burn

partysugar — Wed, 04 Apr 2007 09:51:32 -0700

The other day I was making a marinade for flank steak that involved coarsely chopping up a few jalapenos. I know it's recommended that you cut jalapenos while wearing rubber gloves - however I never had the time or the patience to do so. I would simply wash my hands under cold water after removing the seeds of a jalapeno. This was all fine and dandy until I touched my eye after making some guacamole and it burned with pain from the leftover peppery essence. Since then, I have developed a fool proof way to seed hot peppers without any burn factor. Cut the top off and slice the pepper in half lengthwise. Slide the two sides carefully into the plastic baggy that you took the peppers home from the store in. With the pepper halves inside, carefully scrape the seeds into the baggy. The baggy will protect you from touching the seeds. Once all of the seeds have been scraped off return the pepper to your cutting board and continue with the preparation according to your recipe.

Fast & Easy Dinner: Chicken Pumpkin Stew

partysugar — Wed, 28 Oct 2009 07:50:42 -0700

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and read more.

Chicken Pumpkin Stew
From Woman's Day

Ingredients

1 Tbsp canola oil
1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
1 medium onion, chopped
1 red pepper, cut in 1-in. pieces
1 tsp minced garlic
1 can each (14 1/2 oz each) chicken broth and diced tomatoes
1 Tbsp smoked paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
8 oz fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup reduced-fat creamy peanut butter

Directions

Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate.
Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Serves 6.

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Mac Attack! Buffalo Chicken Mac and Cheese

YumSugar — Thu, 15 Oct 2009 09:00:35 -0700

From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.

My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about. Al dente elbows of pasta, coated in creamy, sharp cheese sauce, topped with hot pepper sauce and crispy chicken.

It only occurred to me after sinking my teeth into the first bite that I could improve upon it even more by dotting the top with blue cheese crumbles and diced celery squares. That's why I can't wait to make it again! The epitome of indulgence, after the break.

Taste Test: Hormel Pepperoni Minis

YumSugar — Thu, 24 Sep 2009 15:00:25 -0700

Both PartySugar and I are fiends for cured meats as well as suckers for anything mini - so you can imagine our reactions when we opened up a parcel that was filled with pocket-sized packs of Hormel Pepperoni Minis! I stepped out to run an errand, but Party confessed she couldn't wait for me to get back to break into them. Were they as delicious as they were tempting? Find out when you keep reading

'Wich of the Week: Portobello Mushroom Sloppy Joe

YumSugar — Thu, 17 Sep 2009 04:00:50 -0700

When it comes to meaty sandwiches, it's hard to get much meatier than a sloppy joe. But with National Vegetarian Month on the horizon, you can enjoy a kinder, gentler, and healthier version of the old Manwich.Made with hearty portobello mushrooms flavored with bell peppers, onions, tomato paste, and a touch of spice, these vegetarian sloppy joes don't taste like beef, but in sentiment and sloppiness, they do the trick. Get the recipe now.

Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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Must-Read: The Sweet Melissa Baking Book

YumSugar — Thu, 06 Aug 2009 10:40:24 -0700

"The best food doesn't have to be challenging in its preparation, but should recall our fondest food memories," Melissa Murphy writes in The Sweet Melissa Baking Book. That pretty much sums up the philosophy of this cookbook ($17.82), penned by the brainchild of Brooklyn's popular Sweet Melissa Patisseries. Here, the French Culinary Institute-trained pastry chef reveals the secrets behind the refined, yet homespun, baked treats that the bakery's known for. Was the tome a sweet success? Find out when you read more