Recipes from February 27, 2013

From Herald news servicesFebruary 27, 2013 

Weekly recipes for February 27, 2013

Sriracha-style Hot Sauce

Total time: 25 minutes. Servings: Makes about 1 1/2 cups sauce

1 pound mixed fresh red chilies (such as red Fresnos or jalapeños), stemmed and chopped
2-4 cloves garlic
1/4 cup cane or rice vinegar
1 1/2 teaspoons sea salt, more if desired
2 tablespoons palm or light brown sugar, more if desired

In the bowl of a food processor, pulse together the chilies, garlic, vinegar, salt and sugar to form a coarse paste. Transfer the mixture to a non-reactive saucepan and simmer, stirring occasionally, until the aroma softens or mellows a bit. Remove from heat. Blend the sauce again to form a smooth paste, thinning as desired with water.

Strain the sauce, pressing the solids through a fine mesh strainer. Taste the sauce, and tweak the flavors as desired. Remove the sauce to a glass jar or bottle and cool completely. Refrigerate until needed.

Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 days before using. Cane vinegar and palm sugar can be found at select well-stocked cooking stores, as well as Asian markets.

Four-Pepper Hot Sauce

Total time: 1 hour
Servings: Makes about 1 quart hot sauce.

Note: This sauce should be prepared in a well-ventilated area.

3 ounces dried New Mexico chilies
1 1/2 ounces dried ancho chilies
1 ounce dried arbol chilies
1/2 ounce dried pequin chilies
8 to 12 cloves garlic
1/4 to 1/2 teaspoon ground cloves
2 teaspoons dried oregano
2 teaspoons toasted whole cumin seeds, ground
2 teaspoons salt, more as desired
1 cup cider vinegar
1/4 cup olive oil

Bring a kettle or large saucepan of water to boil.

Meanwhile, heat a large comal or skillet over medium-high heat until hot. Place a few chilies on the comal at a time, gently pressing to flatten. Leave the chilies just until aromatic, a few seconds, then turn them over and heat again until aromatic, careful not to burn (burning the chilies will make them bitter). Repeat until all of the chilies are heated; for the smaller chilies, shake them briefly in the comal to warm.

Stem the chilies and place them in a large bowl. Pour over boiling water to cover. Weight the chilies with a plate to keep them submerged, and set aside for 15 minutes until they are softened.

Remove the chilies from the soaking water (reserve the water) and place them in a blender. Add the garlic, cloves, oregano, cumin seeds and salt, along with the cider vinegar, 2 cups soaking water (taste the soaking water before using, and if it tastes bitter, use plain water) and the oil.

Purée the sauce until it is completely smooth, adding water as needed to thin. Taste the sauce -- the flavors will vary with each batch of chilies -- and adjust the flavorings and seasonings to taste (sweeten if desired with a little sugar).

Using a very fine mesh strainer or chinois, strain the sauce into a large heavy-bottomed saucepan. Whisk in additional water to thin as desired. Bring the sauce to a simmer and stir frequently for 3 to 5 minutes to marry the flavors, then remove from heat. Pour the sauce into a glass jar or bottle, cover and refrigerate.

Each tablespoon: 18 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 0 fat; 0 cholesterol; 0 sugar; 74 mg sodium.

Caribbean Jerk-Style Hot Sauce

Total time: 30 minutes
Servings: Makes about 3 cups hot sauce.

Note: The sauce should be prepared in a well-ventilated area. Muscovado sugar can be found at most cooking and baking supply stores. Wear gloves while chopping the Scotch bonnet or habañero peppers because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the peppers.

1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon grated nutmeg
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons salt
1/4 cup muscovado or dark brown sugar
6 to 9 Scotch bonnet or habañero peppers, stemmed and chopped
4 teaspoons minced garlic
1 tablespoon minced ginger
2 bunches scallions, chopped (green and white parts)
Zest and juice of 4 limes
1/4 cup distilled white vinegar
1/4 cup dark rum
1/4 cup oil
1/2 to 1 cup water

In the bowl of a food processor, combine the pepper, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, lime zest and juice, vinegar, rum and oil. Pulse a few times to form a coarse paste.

Transfer the mixture to a medium, heavy-bottomed saucepan and simmer for 3 to 5 minutes, stirring frequently, to marry the flavors.

Remove from heat. Place the mixture back in a food processor or blender and blend to form a smooth sauce, thinning as desired with one-half to 1 cup water. Strain if desired. To store, refrigerate the sauce in a covered glass bottle or jar.

Each tablespoon: 16 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 1 gram sugar; 195 mg sodium.

Cherry-topped Coffee-roasted Pork Tenderloin

Start to finish: 35 minutes. Makes 36.

1 tablespoon coffee beans
1 teaspoon garlic powder
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1 teaspoon whole peppercorns
1 teaspoon kosher salt
3 pounds pork tenderloins
1 baguette, thinly sliced into 36 rounds
Olive oil
10 ounce jar cherry jam

Heat the oven to 400 F. Line a rimmed baking sheet with foil and coat with cooking spray.

In a spice grinder, combine the coffee beans, garlic powder, fennel seeds, paprika, peppercorns and salt. Grind until the beans and seeds are finely ground. Rub the spice-coffee blend evenly and liberally over the pork tenderloins. Set the tenderloins on the prepared baking sheet, then roast for 20 minutes, or until they reach 145 F at the center. Remove from the oven and let rest for 5 minutes.

Meanwhile, brush the baguette slices with olive oil, then arrange on a baking sheet and toast for 2 minutes, or until just barely browned.

When the pork is ready, cut it into thin slices. To serve, place one slice of pork on each piece of baguette, then top with a small dollop of cherry jam.

Nutrition information per serving: 120 calories; 15 calories from fat (13 percent of total calories); 2 grams fat (0 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 23 grams carbohydrate; 1 grams fiber; 6 grams sugar; 4 grams protein; 260 milligrams sodium.

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