OT - Bored... and Freezing
I was going to call this thread "The Revenge of the Football (European), Football (American), Soccer, Baseball, Hockey, Rugby, Hurling and Football (Canadian) Sufferers" but the server has already crashed once this week and Uncle BV would be annoyed...
But it's getting really cold up here, and nothing much else is going on, so this is the weekend to cook.
Yep - a Recipe Thread. Anyone who posted even one sports comment this year can get stuffed! (In both senses!)
I've got a massive pot of chili on the stove and a kitchen full of stuff that will keep me busy for the next 2 days. For the record... I will NOT be barefoot.
So, with holidays coming up, and since y'all are likely bored too, here's the first sneak peek into La Cuisine d'STG. Got your antacids? Good... wash your hands!
Bobby Keys Texas Slaughter Hot Pepper Jelly
(Of course it's gonna be Stones related, silly!)
Ingredients:
1 cup (250 ml) processed sweet red (aka capsicum) peppers
8 - 10 hot red peppers - like the ones below, or pick your own weapon
1 1/4 cups (approx 325 ml) cider vinegar
6 cups (1500 ml) white sugar
170 ml liquid pectin (North America - 2 pouches Certo)
2 Tablespoons (30 ml) fresh lime juice
Preparation:
This recipe makes about 6 cups, so you might as well start by doubling it.
Wash and sterilize 12 250 ml or 1 cup mason jars / jam jars. Keep warm.
Wash, seed and coarsely chop the sweet peppers.
Same for the hot peppers BUT once you start... don't touch your eyes, don't touch your nose, don't touch your tongue, and it's likely a good idea to go to the washroom before touching these critters. The seeds give the heat, recommend leaving approx half in, depending on your constitution.
Whiz the sweet peppers through a food processor until they look like red slush. There's no other way to describe it. Measure out 1 cup. Repeat for the hot peppers.
In a heavy-bottomed pot twice the volume of your ingredients, combine the peppers, cider vinegar and sugar. Bring to a boil, then turn off and let the mixture sit for 30 minutes. If you don't have a timer, listen to 12 x 5, that's about 32 minutes.
Return your mess to a boil and boil for 2 minutes. Watch it closely - stir to keep from boiling over. Smells really hot, doesn't it? Don't panic - it won't taste as hot. Should have put in more hot peppers.
After 2 minutes, remove from heat and stir in pectin.
Return to boil again for 1 minute. Remove from heat and add lime juice.
Stir for about 5 minutes before putting into jars to avoid floating bits. (Recommend Let it Bleed for this stage.)
Pour into sterilized jars and process in hot water bath for 5 minutes.
This is really really good on cheese, and friends tell me they serve it with roast turkey or pork. For holiday entertaining (or, yes, even stoopid Grey Cup or SuperBowl parties) you can also use it to make Hot Pepper Jelly Cheesecake (a cheese dip):
8 ounces cream cheese, softened
5 ounces sharp cheddar, grated
2 cloves garlic
1/2 cup hot pepper jelly
Combine well in food processor. Pack into small, plastic wrap-lined bowl and chill, covered, at least 2 hours or overnight.
Unmold, cover with another 1/2 cup hot pepper jelly and serve with crackers or veggies.
(A friend a little the worse for alcohol once told me it was the best salmon pate he had ever tasted...)
Is that my chili boiling over? Eeeek!
Cheers!
STG
Edited 2 time(s). Last edit at 2007-11-17 08:39 by SomeTorontoGirl.