So I was playing around with some ideas for a nice little sauce to add to my mashed potatoes instead of just sour cream. I came up with this idea, which tastes great with mashed potatoes, that would be a great enchilada sauce.
1 8oz container of sour cream
2 Avacados
2 Roma tomatoes
1 Serrano chilli (More if you like it hotter.)
1-2 Cloves of garlic to taste
1.5 Tablespoons of lemon juice
3 Tablespoons of Chives
Salt and pepper to taste.
I use my Cuisinart food processor to make this easier, but you can do it how you please. A blender will get the job done, too. I drop in the garlic and chilli pepper and let the processor break them down finely. I then add sour cream, avocados, tomatoes, lemon juice, salt and pepper and let it turn into a nice saucy texture. After ensuring that the heat and salt & pepper levels are to your liking, add in the pre-cut chives and pulse the processor a few times to mix them in but avoid breaking them down too far.
You could add some corn in or cilantro also if you like that, but I like keeping this a bit more simple. Enjoy this easy recipe and let me know if you tweak it in any creative ways!
Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
Tuesday, January 4, 2011
Thursday, September 16, 2010
Roasted Red Pepper Fettuccine
Well, I figure it's been a waayy too long, so it's time for an update. I got a new tool (And by tool, I mean kitchen toy!) today. A Cuisinart Elite 16 Cup Die-Cast Food Processor. Now I know what you're all saying: "Oh Brian, you've already got more than adequate knives.." or "Brian, you've got a blender and a KitchenAid, what more do you need?" Well, here's what I have to say to that: This thing rocks. This thing is a pure workhorse. A rock star for a kitchen tool. So, after getting it home, I couldn't just let it sit there until I decided to cook something, so I had at it.
Roasted Red Pepper fettuccine w/ Fresh Tomato Roasted Pepper Cheese Sauce
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Roasted Red Pepper fettuccine w/ Fresh Tomato Roasted Pepper Cheese Sauce
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Pasta Dough
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2 Cups All-Purpose Flour
1/2 Cup Wheat All-Purpose Flour
1 Tbsp Salt
2 Large Eggs
1 Egg Yolk
3 Small/Medium Red Peppers
1-2 Tbsp Olive Oil
First, you're going to want to make your red pepper puree. Preheat your oven on to 425°. Next, using a brush, coat your peppers with the olive oil. Put some down on the baking sheet, too. Put the peppers in the oven and let them roast for about 15 minutes. Rotate them to the next side. Repeat that until nice and blistery. When complete, remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let the peppers sweat for about ten minutes. Strip the peppers of their skin, seeds and tops. Puree them in a food processor or blender.
Next, (Now, I'm going to explain how I did it with the Cuisinart. You can accomplish the same goals here by making a nice mound with the flour and making a well in it and mixing it all together) put all the dry ingredients into the mixer with the dough blade in. Pulse the mixture a few times to make sure it gets evenly devided. Put the top on and open the feed spouts. Mix the eggs, yolk and about 2/3rds of your pureed red peppers together. Start the mixer on the dough setting and slowly pour in the wet ingredients. You will see it start to form into a ball. Stop the machine and see how sticky the ball is and if it is too sticky add a bit more flour. Once it is to the consistancy you like, (I like mine with a little bit of sticky, but not too crazy) pull it out, place it in a bowl and cover it with a damp towel. In about thirty minutes you can flatten it and cut it.
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Tomato Roasted Pepper Cheese Sauce
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4lbs of Fresh FIRM Tomatoes
3-4 Fresh Sprigs Oregano
8-12 Basil Leafs
5-10 Garlic Cloves (At least five.. I like more)
1 Large White Onion
1 1/2 Tbsp Olive Oil
1 Cup Parmesan Cheese
Salt & Pepper to Taste
Start off by peeling the tomatoes. You could always steam them, but I don't like cooking them twice. You don't need to get every little piece of skin off, but if you're OCD like me, you will. Remove the stems, too. Place them aside. Mince your garlice, basil and oregano. Lightly puree your tomatoes. I like to leave some chunks. Put a fine chop on your onion. In a pan, on medium-high heat, pour in your olive oil. Next, put in your garlic and onions and let them soften up a bit. Once they are to that point, pour in your tomato puree and the remaining roasted red peppers along with your herbs. Let this cook for a bit, test it and add salt and pepper to taste. Let this simmer for about an hour then add your cheese. Let the cheese melt in then enjoy it over some of your freshly made fettuccine. Garnish with some additional cheese and oregano.
I loved it. A lot. Lena and Madeline did too. I hope that you enjoy it as much as we did!
Pasta Dough
-
2 Cups All-Purpose Flour
1/2 Cup Wheat All-Purpose Flour
1 Tbsp Salt
2 Large Eggs
1 Egg Yolk
3 Small/Medium Red Peppers
1-2 Tbsp Olive Oil
First, you're going to want to make your red pepper puree. Preheat your oven on to 425°. Next, using a brush, coat your peppers with the olive oil. Put some down on the baking sheet, too. Put the peppers in the oven and let them roast for about 15 minutes. Rotate them to the next side. Repeat that until nice and blistery. When complete, remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let the peppers sweat for about ten minutes. Strip the peppers of their skin, seeds and tops. Puree them in a food processor or blender.
Next, (Now, I'm going to explain how I did it with the Cuisinart. You can accomplish the same goals here by making a nice mound with the flour and making a well in it and mixing it all together) put all the dry ingredients into the mixer with the dough blade in. Pulse the mixture a few times to make sure it gets evenly devided. Put the top on and open the feed spouts. Mix the eggs, yolk and about 2/3rds of your pureed red peppers together. Start the mixer on the dough setting and slowly pour in the wet ingredients. You will see it start to form into a ball. Stop the machine and see how sticky the ball is and if it is too sticky add a bit more flour. Once it is to the consistancy you like, (I like mine with a little bit of sticky, but not too crazy) pull it out, place it in a bowl and cover it with a damp towel. In about thirty minutes you can flatten it and cut it.
-
Tomato Roasted Pepper Cheese Sauce
-
4lbs of Fresh FIRM Tomatoes
3-4 Fresh Sprigs Oregano
8-12 Basil Leafs
5-10 Garlic Cloves (At least five.. I like more)
1 Large White Onion
1 1/2 Tbsp Olive Oil
1 Cup Parmesan Cheese
Salt & Pepper to Taste
Start off by peeling the tomatoes. You could always steam them, but I don't like cooking them twice. You don't need to get every little piece of skin off, but if you're OCD like me, you will. Remove the stems, too. Place them aside. Mince your garlice, basil and oregano. Lightly puree your tomatoes. I like to leave some chunks. Put a fine chop on your onion. In a pan, on medium-high heat, pour in your olive oil. Next, put in your garlic and onions and let them soften up a bit. Once they are to that point, pour in your tomato puree and the remaining roasted red peppers along with your herbs. Let this cook for a bit, test it and add salt and pepper to taste. Let this simmer for about an hour then add your cheese. Let the cheese melt in then enjoy it over some of your freshly made fettuccine. Garnish with some additional cheese and oregano.
I loved it. A lot. Lena and Madeline did too. I hope that you enjoy it as much as we did!
Tuesday, December 29, 2009
Kickass Hot Sauce
I struggle as I make the decision to publicize my prized hot sauce recipe. I'm sure some in my family will think that I am crazy (I'm instant messaging my brother right now and he's not happy about me making this public) for just giving it out instead of trying to sell it, but I think that sharing what little of my own self-made recipes will help others try making their own.
So here's main the story. I love my little backyard garden. It's mostly herbs and peppers (hot and cold). For some reason, I got a wild hair up there to use my home raised herbs and hot peppers and make a hot sauce. I looked on the good ol' interweb for some ideas and and how to achieve a good product. I didn't like what I saw in any one specific recipe, so I kind of went and made my own thing. (I'm sure on the internet you'll find something that is exactly the same as my recipe, but I've found that it's kind of hard to find anything truly original anymore - but I did come up with this myself without any major help from any other recipes) More on this story later down after how to make it. I believe this recipe yields approximately six to eight cups. You'll need a food processor or at the very minimum a blender and large saucepan.
Brian's Kickass Hot Sauce
Ingredients:
3 Habanero Peppers
2 Jalapeno Peppers
1 Serrano Pepper
1 Hand full of Cilantro
3 Sprigs of Oregano
1/2 White Onion
2 Large Tomatoes
4 Cloves of Garlic
1 Tablespoon of Mustard Powder
2 Tablespoons of Salt
1 Teaspoon of Pepper
2 Cups of Distilled Vinegar
The Juice of One and a half Lemons
The Juice of One Lime
Directions:
Give a nice rough chop up all of the solids nicely so that when you put it in your food processor or blender. No need to go overboard chopping manually because the food processor will take care of the rest. Put all of the solid ingredients along with the one cup of lemon and lime juice into the food processor. Along with that, put in the first of the two cups of the vinegar and blend for about one minute. Stop the blending and clear the sides of the food processor/blender while adding the second cup of vinegar. Restart the blend until it is liquid.
Now, using a fairly large pan (I use my 4qt saute pan, myself) pour the contents into it and bring the sauce to a boil. Let it boil for a few minutes while stirring constantly then reduce the heat to a simmer. Reduce the sauce for about 15-20 minutes and you're almost done! Just mix in the final lemon juice in and you're finished.
There are some seriously hot ingredients in this, so this may irritate some people's breathing, so be careful in that respect. Make sure wherever you cook this at, it's very well ventilated and wash your hands VERY thoroughly after handling any of the peppers. After it is I usually fill up one squirt bottle container with the sauce then put the remaining sauce in a storage container of some sort for later use. (I have one great friend who kills for a nice bit of it when I make it)
Now, as far as heat goes, it is reasonably hot. But, overall, I've been told by 99% of people three is the perfect heat level. I am pretty sensitive to heat, so three habaneros is about the perfect level for me. You can always add more or take some away to adjust to your level but I think three is perfect. I also find that the use of multiple types of peppers adds to the flavor of the sauce.
The Back Story:
I have not found anyone who doesn't like this sauce. My mother, who doesn't eat hot things much at all, loved it. She lives in California and works with a lot of Latinos who love hot things. My brother made a batch she took it in to work to see how they'd like it. They wanted to pay my brother to make another batch for them. On top of that, I had friends over for dinner where I pan fried some rib eye steaks and used the squirt bottle (To get that neo-chef look) to make a nice line along with little drops along the edges of the plate for them to dip the steak in if they wanted. They loved it and wanted more. Unfortunately, due to price, I didn't have anymore steak on hand. They lead me to believe that they loved it.
Anyway, I hope that you make it and that you enjoy it. I've been told by everyone who's had it that they loved it and wanted some to take home with them.
So here's main the story. I love my little backyard garden. It's mostly herbs and peppers (hot and cold). For some reason, I got a wild hair up there to use my home raised herbs and hot peppers and make a hot sauce. I looked on the good ol' interweb for some ideas and and how to achieve a good product. I didn't like what I saw in any one specific recipe, so I kind of went and made my own thing. (I'm sure on the internet you'll find something that is exactly the same as my recipe, but I've found that it's kind of hard to find anything truly original anymore - but I did come up with this myself without any major help from any other recipes) More on this story later down after how to make it. I believe this recipe yields approximately six to eight cups. You'll need a food processor or at the very minimum a blender and large saucepan.
Brian's Kickass Hot Sauce
Ingredients:
3 Habanero Peppers
2 Jalapeno Peppers
1 Serrano Pepper
1 Hand full of Cilantro
3 Sprigs of Oregano
1/2 White Onion
2 Large Tomatoes
4 Cloves of Garlic
1 Tablespoon of Mustard Powder
2 Tablespoons of Salt
1 Teaspoon of Pepper
2 Cups of Distilled Vinegar
The Juice of One and a half Lemons
The Juice of One Lime
Directions:
Give a nice rough chop up all of the solids nicely so that when you put it in your food processor or blender. No need to go overboard chopping manually because the food processor will take care of the rest. Put all of the solid ingredients along with the one cup of lemon and lime juice into the food processor. Along with that, put in the first of the two cups of the vinegar and blend for about one minute. Stop the blending and clear the sides of the food processor/blender while adding the second cup of vinegar. Restart the blend until it is liquid.
Now, using a fairly large pan (I use my 4qt saute pan, myself) pour the contents into it and bring the sauce to a boil. Let it boil for a few minutes while stirring constantly then reduce the heat to a simmer. Reduce the sauce for about 15-20 minutes and you're almost done! Just mix in the final lemon juice in and you're finished.
There are some seriously hot ingredients in this, so this may irritate some people's breathing, so be careful in that respect. Make sure wherever you cook this at, it's very well ventilated and wash your hands VERY thoroughly after handling any of the peppers. After it is I usually fill up one squirt bottle container with the sauce then put the remaining sauce in a storage container of some sort for later use. (I have one great friend who kills for a nice bit of it when I make it)
Now, as far as heat goes, it is reasonably hot. But, overall, I've been told by 99% of people three is the perfect heat level. I am pretty sensitive to heat, so three habaneros is about the perfect level for me. You can always add more or take some away to adjust to your level but I think three is perfect. I also find that the use of multiple types of peppers adds to the flavor of the sauce.
The Back Story:
I have not found anyone who doesn't like this sauce. My mother, who doesn't eat hot things much at all, loved it. She lives in California and works with a lot of Latinos who love hot things. My brother made a batch she took it in to work to see how they'd like it. They wanted to pay my brother to make another batch for them. On top of that, I had friends over for dinner where I pan fried some rib eye steaks and used the squirt bottle (To get that neo-chef look) to make a nice line along with little drops along the edges of the plate for them to dip the steak in if they wanted. They loved it and wanted more. Unfortunately, due to price, I didn't have anymore steak on hand. They lead me to believe that they loved it.
Anyway, I hope that you make it and that you enjoy it. I've been told by everyone who's had it that they loved it and wanted some to take home with them.
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