OK, now don't get skeert - We're gonna open with the mother of all chile dishes, the Relleno! This is one of the finest uses for great peppers and this is my take on an all time fave style.
You'll see that I'm offering the complete homemade version, but listen, if you don't wanna go whole hog right off the bat, just buy some sausage and some cheese and do the relleno part; just make sure you do the whole thing afore too long, hear? So, get you some of those HUGE, beautiful Poblanos I saw over at Grant and Christy's and get to stuffin', y'all!
;-)
REMEMBER: This is interactive as you want it to be, so if you got questions, ask 'em!
Eben’s Oaxacan Chiles Rellenos
Chorizo:
2 lbs pork butt
1 pound beef chuck
3 Tbsp salt
½ cup apple cider vinegar
2 Tbsp smoked paprika
1 Tbsp chipotle, flaked or ground
4 cloves garlic, fine diced
1 Tspn Mexican Oregano
1 Tspn ground black pepper
½ cup water
Grind the meat, add all ingredients to that in a non-metallic bowl.
Stuff into 1.5”/40mm hog casings.
Allow to hang and dry overnight.
Queso Blanco:
One gallon whole milk
1/2 cup lime juice
Salt to taste
Heat the milk in a non-aluminum pot on medium-low heat for about 10 minutes or until it looks like it’s just about to boil (DON’T let it boil!); temperature should be 185 degrees.
Add lime juice. The curds will separate from the whey and the mixture will look grainy, kind of like you’ve just thrown a bunch of corn meal into a pot of skim milk. Simmer for a few minutes.
Pour contents into a cheesecloth-lined colander and let it drain thoroughly: To save the whey to make ricotta, put the colander over a pot.
Sprinkle the curds with salt; go saltier than you normally would; the salt will drain from the cheese as it dries. Now is the time to add any herbs, spices or chopped chiles if you like.
Gather the curds in the center of the cheesecloth and tie the ends; hang the cloth on the faucet to drain for a few hours, (At least four hours, overnight is better.
Refrigerated, it keeps about the same as fresh milk.
Oaxacan Rellenos:
Sauté chorizo and allow to cool; combine with queso 50/50;
add ¼ cup fine diced roasted or sautéed almonds and set aside.
Heat 3 Tbsp of lard or pork fat in a sauté pan top medium heat.
Add 1 medium onion, diced; sauté onions until well browned.
Puree 6 medium tomatoes and add to onions.
Add:
½ tspn cinnamon
½ tspn ground black pepper
Raise heat to medium high and reduce to a thick tomato sauce consistency, then reduce heat to low.
Prep fresh Poblano chiles, and heat a skillet with at least 1” of oil to 350º F and fry the chiles for a minute or two until well blistered. Remove and cool chiles.
Stuff chiles with filling mixture and stitch with a tooth pick.
Separate the whites and yolks of 6 eggs; add ½ tspn salt to the whites and whip until they hold a stiff peak; beat the yolks into the whites until thoroughly blended and then beat in 2 Tbsps flour.
Set 1 cup of flour on a plate as a dredge.
Take each chile, roll it on the flour dredge, and then dip it thoroughly into the batter, and then fry about 4 minutes on each side until golden brown.
Heat oven to 375 and place chiles on a baking sheet for about 15 minutes to heat thoroughly.
Bring tomato sauce to a low boil.
Ladle sauce into a bowl and place a relleno on top of the broth. Garnish with cilantro and serve hot!
Thursday, July 29, 2010
Chileheads of the world, unite!
Just got the pepper list from the gang; didn't really need it myself - When we were up the other week, Grant asked, "Wanna come look at the peppers?"
Answer; do bears poop behind trees?
I nosed all through the little buggers, and I promise you, they are magnificent and we are gonna have a ball with them. Gonna just publish the list here in a sec, but a few words first: We LOVE chiles and peppers, and we want you to also! We are gonna do a good few entries on chiles covering cooking with fresh, preserving, using for spicing and anything else we can think of or you ask until we exhaust the topic, (FAT chance!)
OK, so for now, the list, and then onward and upward in a little bit!
THE NEIGHBORHOOD GARDENER-KING GARDENS PEPPER LIST FOR 2010
We grow all of the major types of peppers, but there are many more varieties in each category than we could ever grow. There is a lot of variation in flavors, texture, thickness and thinness of walls, heat, etc. If you are not familiar with a particular type of pepper, start by tasting a small piece raw. Then consider various uses (suggested below) and sauté a small piece to judge texture, flavor, and toughness of skin for the use you have in mind.
About HOT Peppers:
Capsaicin is what gives chiles their heat. Pepper hotness is rated in Scoville Units or the Heat Scale. The Scoville scale is somewhat subjective, and rates peppers in multiples of 100. The Heat Scale is determined by HPLC (high-pressure liquid chromatography). But—and most important to the cook—heat can vary widely within any category of chile due to variety, growing conditions, etc. and the amount of heat in a pod can vary from pod to pod on the same plant! Always taste your hot chiles first and adjust accordingly. Remember, you can always add more!
Although we equate hot peppers with Mexican cuisine, you can use them with many other types of cooking such as Cajun, Indian (think hot curry), Chinese, and South Asian.
What to do if a chile is too hot to use in a particular recipe?
Removing the placental tissue (seeds and those white inner membranes) will reduce the heat considerably. If you are using with tomatoes, increase the amount of tomato products. Add sour cream or yogurt. Soak the chiles in salted ice water before using. Add Bell peppers.
What to do if you’ve already eaten something too hot?
The absolute best solution is to immediately eat dairy products such as sour cream, yogurt, or ice cream. Starchy foods such as bread or potatoes will also dilute or absorb the capsaicin. In India you will find bananas on the table to quench the fire of curry. And if you drink enough beer or margaritas, you won’t care how hot the chiles are!
The worst thing to do: drink water. It will only spread the capsaicin around in your mouth. Water does not dilute the hotness of capsaicin!
PEPPER HANDLING TIPS
Always wear gloves when preparing very hot chiles, such as Habaneros, Serranos, or even Jalapenos. You can get a very bad burn from hot chiles and you can also spread the capsaicin to your eyes or things such as doorknobs and switches.
If you do get capsaicin on your hands, rubbing with oil (not water) will help the most, as capsaicin is oil soluble.
Most hot chiles will cool down a bit after cooking, pickling, or melding into a dish. If you add some minced Jalapeno to cold slaw, for example, you may want to taste it again before serving to see if you want to add more.
Most New Mexican varieties and sometimes Ancho/Poblanos are peeled before being used in cooked recipes. You can blister the skin over a gas flame on your stove, over a grill, or in a broiler. Blister then all over. A little charring is fine, but don’t let them blacken too much. Wrap in a damp towel and let steam for a few minutes. If you want them to be crisper and less cooked, put them in cold water right away. You can peel the skins off by rubbing with your hands or the blunt side of a knife. Don’t worry about getting every little bit of the skin off—a little smoky charred flavor tastes great. You can then freeze them for future use. This is also a good way to prepare Sweet Italians, or even Bells. After you’ve removed the skin, cut into pieces and freeze in olive oil for a great appetizer with crackers.
You can freeze bell peppers or smaller hot chiles very easily. Just wash small chiles and freeze whole. Chop bell peppers, freeze on a cookie sheet and then transfer to a freezer bag.
All peppers pickle well. Check out any pickling/canning book.
You can use chiles in vinegars or make chile oil. The uses for peppers are endless!
OUR VARIETIES:
SWEET PEPPERS
BELL
Various kinds, most are sweet with no pungency at all. We grow kinds that are green, light green, red, brown (aka “chocolate”), orange, yellow, cream, purple, and multicolored. You undoubtedly already know how to use these.
SWEET ITALIAN
Sweeter than most bells, even in the green stage, and without the aftertaste that most bells have. They are generally more elongated than bells, with a tapered end, and have a nice thick flesh. The candy of sweet peppers! They start out green and turn red, yellow, or orange as they ripen. They are rarely found in supermarkets.
CUBANELLES
Similar to Italians, but not as sweet. The Gypsy pepper is probably the best known in this category, but we usually grow a couple types. They are perfect for salads. Most are a light green, ripening to reddish, and are elongated like Sweet Italians but are smaller and have thinner walls.
ITALIAN ROASTERS
These are all heirloom types, not found in supermarkets. They are long and skinny and sometimes have a little zip to them, but are really neither sweet nor hot. They are the pepper you find on Italian sandwiches if you go to an authentic Italian restaurant. They are typically used for frying and roasting. You do not need to remove the seeds in these. These peppers are thin-walled and cook quickly. Use either green or red.
PEPPERONCINI
The salad bar pepper. Makes a wonderful overnight pickle. Just slice in rings and marinate in pickle juice from a commercial pickle jar, or mix salt, vinegar, and spices. Often canned whole when they are small. Like Italian Roasters, they are neither very sweet nor pungent and have thin walls. Also good used like Cubanelles in salads.
MODERATELY HOT
PASILLA
When used in the fresh stage, these are called chilaca, and when dried, they are used in mole~ sauce. Use them in enchilada sauces or most any Mexican type sauces where they will add a depth of flavor. They measure between 1,000 and 1,500 on the Scoville scale and 3 on the Heat Scale.
ANCHO/POBLANO
In the US, the green fresh chile is called Poblano, while its mature red version (usually dried) is called Ancho. However, in Mexico it may be the other way around, and in most of California both green and red pods are called Ancho. Whatever you call it, this is one versatile pepper. It’s our favorite hot pepper. These can be stuffed for chiles rellenos, or used in casseroles and sauces. We recommend removing the skin by blistering it first. They are approximately 1,000 to 1,500 Scoville Units or 3 on the Heat Scale.
NEW MEXICAN (aka ANAHEIM, HATCH)
This is the state vegetable of New Mexico. We love this pepper! They can be used in chili, sauces, salsas, stews, casseroles. You can stuff them for chiles rellenos, where we recommend removing the skin by blistering first. This chile is a must-have for any Mexican type cooking. Use them green for a classic green chile sauce. They have a wide range of heat—between 100 and 10,000 Scoville Units, or 2 to 4 on the Heat Scale. If adding to casseroles or salsas, be sure to taste first. If stuffing for rellenos, you’ll just have to take your chances—one person might get a very mild pepper while the next will be reaching for the beer.
WAX OR “HUNGARIAN WAX”
There are many different varieties, usually yellow maturing to orange or red. These are great in salsa and make a fantastic pickled pepper. These have the widest heat range of any chile. Some have no heat at all, others may range from 3 to 8 on the heat scale. We grow the Hungarian Wax and Volcano types, which are similar in heat—generally less than a jalapeno, or about 4 on the Heat Scale. Be sure to check the heat in each pepper before you use it.
HOT TO REALLY HOT
JALAPENO
Can be used fresh, pickled, or smoked (then called chipotle). The main hot pepper used in salsas in the USA. Can be stuffed and baked or grilled, sliced into rings and pickled, used as a topping for nachos, minced and added to cold slaw—a million uses. Heat will vary by variety and where it’s grown, so always check before adding to a dish. 2,500 to 5,000 Scoville Units, about 5 on the Heat Scale.
SERRANO
Small green or red, commonly used fresh in salsa. Be sure to mince finely. Great in sauces of all kinds. 10,000 to 23,000 Scoville Units; 6-7 on the Heat Scale.
CAYENNE
We grow a number of oriental peppers that are cayenne types. Can be used fresh, or dried or powdered. An essential ingredient in Cajun cooking and in many Asian stir-fries. To use in Asian dishes, fry in oil, then take the pepper out and use the oil. Very hot—30,000-50,000 Scoville Units or 8 on the Heat Scale. Only Habanera types are hotter.
HABANERO
Sometimes called Scotch Bonnet or Bahamian. It is the main ingredient in jerk sauces, and is generally made into hot sauce. It has a distinct fruity flavor. It’s the hottest: 200,000 to 300,000 Scoville Units, or a 10 on the Heat Scale.
Now a brief postscript: TAKE HEED of the warnings regarding heat, and especially the fact that almost any chile with heat potential can go nuts now and then; two of THE hottest chiles we've ever had were jalapenos, which we eat like candy and expect to usually be moderate in heat at best - One of them literally drove us OUT OF THE HOUSE when cooking; we had to open all the windows and doors and vent liberally before we could even breathe in there again, no BS! SO, test BEFORE you use, and unless you're a real glutton for punishment, when using hot peppers, vein and seed them before use!
Answer; do bears poop behind trees?
I nosed all through the little buggers, and I promise you, they are magnificent and we are gonna have a ball with them. Gonna just publish the list here in a sec, but a few words first: We LOVE chiles and peppers, and we want you to also! We are gonna do a good few entries on chiles covering cooking with fresh, preserving, using for spicing and anything else we can think of or you ask until we exhaust the topic, (FAT chance!)
OK, so for now, the list, and then onward and upward in a little bit!
THE NEIGHBORHOOD GARDENER-KING GARDENS PEPPER LIST FOR 2010
We grow all of the major types of peppers, but there are many more varieties in each category than we could ever grow. There is a lot of variation in flavors, texture, thickness and thinness of walls, heat, etc. If you are not familiar with a particular type of pepper, start by tasting a small piece raw. Then consider various uses (suggested below) and sauté a small piece to judge texture, flavor, and toughness of skin for the use you have in mind.
About HOT Peppers:
Capsaicin is what gives chiles their heat. Pepper hotness is rated in Scoville Units or the Heat Scale. The Scoville scale is somewhat subjective, and rates peppers in multiples of 100. The Heat Scale is determined by HPLC (high-pressure liquid chromatography). But—and most important to the cook—heat can vary widely within any category of chile due to variety, growing conditions, etc. and the amount of heat in a pod can vary from pod to pod on the same plant! Always taste your hot chiles first and adjust accordingly. Remember, you can always add more!
Although we equate hot peppers with Mexican cuisine, you can use them with many other types of cooking such as Cajun, Indian (think hot curry), Chinese, and South Asian.
What to do if a chile is too hot to use in a particular recipe?
Removing the placental tissue (seeds and those white inner membranes) will reduce the heat considerably. If you are using with tomatoes, increase the amount of tomato products. Add sour cream or yogurt. Soak the chiles in salted ice water before using. Add Bell peppers.
What to do if you’ve already eaten something too hot?
The absolute best solution is to immediately eat dairy products such as sour cream, yogurt, or ice cream. Starchy foods such as bread or potatoes will also dilute or absorb the capsaicin. In India you will find bananas on the table to quench the fire of curry. And if you drink enough beer or margaritas, you won’t care how hot the chiles are!
The worst thing to do: drink water. It will only spread the capsaicin around in your mouth. Water does not dilute the hotness of capsaicin!
PEPPER HANDLING TIPS
Always wear gloves when preparing very hot chiles, such as Habaneros, Serranos, or even Jalapenos. You can get a very bad burn from hot chiles and you can also spread the capsaicin to your eyes or things such as doorknobs and switches.
If you do get capsaicin on your hands, rubbing with oil (not water) will help the most, as capsaicin is oil soluble.
Most hot chiles will cool down a bit after cooking, pickling, or melding into a dish. If you add some minced Jalapeno to cold slaw, for example, you may want to taste it again before serving to see if you want to add more.
Most New Mexican varieties and sometimes Ancho/Poblanos are peeled before being used in cooked recipes. You can blister the skin over a gas flame on your stove, over a grill, or in a broiler. Blister then all over. A little charring is fine, but don’t let them blacken too much. Wrap in a damp towel and let steam for a few minutes. If you want them to be crisper and less cooked, put them in cold water right away. You can peel the skins off by rubbing with your hands or the blunt side of a knife. Don’t worry about getting every little bit of the skin off—a little smoky charred flavor tastes great. You can then freeze them for future use. This is also a good way to prepare Sweet Italians, or even Bells. After you’ve removed the skin, cut into pieces and freeze in olive oil for a great appetizer with crackers.
You can freeze bell peppers or smaller hot chiles very easily. Just wash small chiles and freeze whole. Chop bell peppers, freeze on a cookie sheet and then transfer to a freezer bag.
All peppers pickle well. Check out any pickling/canning book.
You can use chiles in vinegars or make chile oil. The uses for peppers are endless!
OUR VARIETIES:
SWEET PEPPERS
BELL
Various kinds, most are sweet with no pungency at all. We grow kinds that are green, light green, red, brown (aka “chocolate”), orange, yellow, cream, purple, and multicolored. You undoubtedly already know how to use these.
SWEET ITALIAN
Sweeter than most bells, even in the green stage, and without the aftertaste that most bells have. They are generally more elongated than bells, with a tapered end, and have a nice thick flesh. The candy of sweet peppers! They start out green and turn red, yellow, or orange as they ripen. They are rarely found in supermarkets.
CUBANELLES
Similar to Italians, but not as sweet. The Gypsy pepper is probably the best known in this category, but we usually grow a couple types. They are perfect for salads. Most are a light green, ripening to reddish, and are elongated like Sweet Italians but are smaller and have thinner walls.
ITALIAN ROASTERS
These are all heirloom types, not found in supermarkets. They are long and skinny and sometimes have a little zip to them, but are really neither sweet nor hot. They are the pepper you find on Italian sandwiches if you go to an authentic Italian restaurant. They are typically used for frying and roasting. You do not need to remove the seeds in these. These peppers are thin-walled and cook quickly. Use either green or red.
PEPPERONCINI
The salad bar pepper. Makes a wonderful overnight pickle. Just slice in rings and marinate in pickle juice from a commercial pickle jar, or mix salt, vinegar, and spices. Often canned whole when they are small. Like Italian Roasters, they are neither very sweet nor pungent and have thin walls. Also good used like Cubanelles in salads.
MODERATELY HOT
PASILLA
When used in the fresh stage, these are called chilaca, and when dried, they are used in mole~ sauce. Use them in enchilada sauces or most any Mexican type sauces where they will add a depth of flavor. They measure between 1,000 and 1,500 on the Scoville scale and 3 on the Heat Scale.
ANCHO/POBLANO
In the US, the green fresh chile is called Poblano, while its mature red version (usually dried) is called Ancho. However, in Mexico it may be the other way around, and in most of California both green and red pods are called Ancho. Whatever you call it, this is one versatile pepper. It’s our favorite hot pepper. These can be stuffed for chiles rellenos, or used in casseroles and sauces. We recommend removing the skin by blistering it first. They are approximately 1,000 to 1,500 Scoville Units or 3 on the Heat Scale.
NEW MEXICAN (aka ANAHEIM, HATCH)
This is the state vegetable of New Mexico. We love this pepper! They can be used in chili, sauces, salsas, stews, casseroles. You can stuff them for chiles rellenos, where we recommend removing the skin by blistering first. This chile is a must-have for any Mexican type cooking. Use them green for a classic green chile sauce. They have a wide range of heat—between 100 and 10,000 Scoville Units, or 2 to 4 on the Heat Scale. If adding to casseroles or salsas, be sure to taste first. If stuffing for rellenos, you’ll just have to take your chances—one person might get a very mild pepper while the next will be reaching for the beer.
WAX OR “HUNGARIAN WAX”
There are many different varieties, usually yellow maturing to orange or red. These are great in salsa and make a fantastic pickled pepper. These have the widest heat range of any chile. Some have no heat at all, others may range from 3 to 8 on the heat scale. We grow the Hungarian Wax and Volcano types, which are similar in heat—generally less than a jalapeno, or about 4 on the Heat Scale. Be sure to check the heat in each pepper before you use it.
HOT TO REALLY HOT
JALAPENO
Can be used fresh, pickled, or smoked (then called chipotle). The main hot pepper used in salsas in the USA. Can be stuffed and baked or grilled, sliced into rings and pickled, used as a topping for nachos, minced and added to cold slaw—a million uses. Heat will vary by variety and where it’s grown, so always check before adding to a dish. 2,500 to 5,000 Scoville Units, about 5 on the Heat Scale.
SERRANO
Small green or red, commonly used fresh in salsa. Be sure to mince finely. Great in sauces of all kinds. 10,000 to 23,000 Scoville Units; 6-7 on the Heat Scale.
CAYENNE
We grow a number of oriental peppers that are cayenne types. Can be used fresh, or dried or powdered. An essential ingredient in Cajun cooking and in many Asian stir-fries. To use in Asian dishes, fry in oil, then take the pepper out and use the oil. Very hot—30,000-50,000 Scoville Units or 8 on the Heat Scale. Only Habanera types are hotter.
HABANERO
Sometimes called Scotch Bonnet or Bahamian. It is the main ingredient in jerk sauces, and is generally made into hot sauce. It has a distinct fruity flavor. It’s the hottest: 200,000 to 300,000 Scoville Units, or a 10 on the Heat Scale.
Now a brief postscript: TAKE HEED of the warnings regarding heat, and especially the fact that almost any chile with heat potential can go nuts now and then; two of THE hottest chiles we've ever had were jalapenos, which we eat like candy and expect to usually be moderate in heat at best - One of them literally drove us OUT OF THE HOUSE when cooking; we had to open all the windows and doors and vent liberally before we could even breathe in there again, no BS! SO, test BEFORE you use, and unless you're a real glutton for punishment, when using hot peppers, vein and seed them before use!
Tuesday, July 27, 2010
Neeeeeext!
Well, went and opened my big mouth about the corn pico, so gotta provide the full meal deal on that! Here ya go:
Roasted Corn Pico de Gallo
Rinse clean and dice:
½ onion
1 cup cilantro
3 medium-sized tomatoes
Kernels from 1 ear roasted corn
Juice of 1 large lime
Splash of orange or grapefruit juice
Salt, pepper, and sugar to taste
Add a chile or pepper, as desired; if you’re a heat weenie, (And you know who you are), dice bell pepper and go with that. For you Chileheads, anything from Jalapeno to Serrano to Habanera will do – Once again though, TASTE YOUR CHILE BEFORE YOU ADD IT, so you don’t make stuff too hot to enjoy! With the hotter chiles, always vein and seed ‘em before dicing and don’t go to the bathroom right after preparation….
Incorporate all ingredients in a non-metallic bowl; let sit for an hour for taste to mingle and develop. Keeps for a couple days refrigerated.
One additional note on beans; you CAN freeze 'em, ya know. If you put 'em in a good sealing freezer bag and suck all the air out, (Poor man's vacuum packaging), they'll last for 90 days easily and still maintain their taste. Of course, canning is much preferred, but sometimes ya gotta do whatcha gotta do, right?
Roasted Corn Pico de Gallo
Rinse clean and dice:
½ onion
1 cup cilantro
3 medium-sized tomatoes
Kernels from 1 ear roasted corn
Juice of 1 large lime
Splash of orange or grapefruit juice
Salt, pepper, and sugar to taste
Add a chile or pepper, as desired; if you’re a heat weenie, (And you know who you are), dice bell pepper and go with that. For you Chileheads, anything from Jalapeno to Serrano to Habanera will do – Once again though, TASTE YOUR CHILE BEFORE YOU ADD IT, so you don’t make stuff too hot to enjoy! With the hotter chiles, always vein and seed ‘em before dicing and don’t go to the bathroom right after preparation….
Incorporate all ingredients in a non-metallic bowl; let sit for an hour for taste to mingle and develop. Keeps for a couple days refrigerated.
One additional note on beans; you CAN freeze 'em, ya know. If you put 'em in a good sealing freezer bag and suck all the air out, (Poor man's vacuum packaging), they'll last for 90 days easily and still maintain their taste. Of course, canning is much preferred, but sometimes ya gotta do whatcha gotta do, right?
Monday, July 26, 2010
Beans, Beans, they're good for your heart...
Sorry, couldn't resist...
OK very first question for the chef blog, and here we go:
"This week it’s a bean glut if you are eating locally here in Northern Minnesota. Our CSA (Community Supported Agriculture) members and customers at our market stand will find lots of just-picked green, purple, and striped fresh beans available.
Of course, the first green beans of the season deserve just steaming with some butter on top, but after that—what to do with pounds of them? How about some suggestions for all of us snap-bean-lovin’ locavores? Maybe some ways to spice them up a bit? We know that’s right up your line!"
Indeed, it IS!
Beans aren't just fun to look at, they're great food and can take on a bunch of roles in a meal, from the common to the exotic. As the question notes, one thing you MUST do is present them as plainly as possible when they're at the height of freshness:
Ever heard of an amuse bouche? This is a little one or two bite gourmet introduction to a meal, and really, is also a pretty good introduction of the chef: If you're serving a certain nationality, announce, (Or maybe just hint at), what is to come: Here's a quick and easy one to try with any of the varieties the gang has ready right now:
Beans Provencal
Choose 2 or 3 nice beans for each guest, cut the ends off leaving roughly even lengths of bean.
Core, seed and dice a ripe tomato
Mince about 3 tablespoons of onion or shallot.
Prepare a dressing of the following:
1 tblspn white wine vinegar
2 tblspn olive oil
1 tblspn grated Parmesan cheese
1/4 tspn basil
1/4 tspn thyme
small garlic clove, minced
salt and pepper to taste
Steam beans until just al dente, (Crisp-tender, if you will).
Combine beans, tomato and onion in a bowl and pour the dressing over them, toss everything to incorporate, serve right away.
If you want to be a bit fancy, tie 2 or 3 beans together with a piece of chive and serve on a small plate with a basil leaf - Looks great, tastes better!
OK, enough of the small stuff; part of the question was "what to do with pounds of them?" Monica's not here right now, but I know, KNOW that if I didn't pass this along, she'd kill me...
Any Bloody Mary fans out there? Thought so... Well, if you like those and/or pickled stuff, (And who doesn't?) then you MUST make pickled beans! They're the cat's meow in a Bloody Mary and darn fine munching any other time. Here's a quick and easy recipe for making your own.
Quick Pickled Beans:
1 lb whole beans, ends cut off and rinsed.
1 red bell pepper, veined and seeded and cut into strips
2 cloves of garlic, cut into quarters
2 bay leaves
2 cups white vinegar
2 cups white wine
2 cups water
2 tbspns sugar
2 tbspns salt
2 tbspns whole coriander seed
2 tbspns whole mustard seed
2 tbspns whole pepper seed
Put beans, pepper strips, garlic and bay leaves in a non-metallic bowl large enough to hold that and the liquid you're gonna use.
Put everything else in a sauce pan and bring to a boil, stir until salt and sugar dissolve. reduce heat and simmer for 5 minutes.
Pour the mixture over the beans and make sure they are completely covered; if they're not, add water until they is!
Cover the bowl and refrigerate for 48 hours. Beans will keep, refrigerated, up to a week. If you want or need longer than that, then it is canning time, and that is a good thing! Pickled beans can be canned via hot water bath, but if you're gonna do fresh beans, (Which you really SHOULD do), you'll need to pressure can them - We'll talk more about canning towards the fall, unless questions come up sooner.
Now another part of the questions was, "Maybe some ways to spice them up a bit?" and pickled beans is a GREAT way to do just that. Our gardener pals have some fantastic hot peppers as well, you know, (Anybody who was around for my roasted corn pico de gallo the other week knows I ain't lyin'...). Just take a couple of your favorite hot peppers, (From 1 to 4 per batch, depending on the pepper and your tolerance for heat), and add that to the mix and bingo, you got spicy pickled beans! Seriously though, if it's habaneros, 1 is gonna do it; jalapenos, you could get away with 3 or so, but TEST THEIR HEAT BEFORE YOU COOK - Ain't no fun making great stuff that's too hit for anybody to eat, right?
Last offering for beans is a southwestern take on the classic American Three Bean Salad, tweaked for string beans - This is a great summer cook out dish and always a hit at a potluck. The slight smokiness of the paprika and the tang of fresh cilantro are a real treat!
Eben's Southwestern Three Bean Salad
1 15 oz. can of garbanzo beans, drained and rinsed.
1 15 oz. can of kidney beans, drained and rinsed.
1/2 pound of string bean of your choice, steamed al dente
2 stalks of celery, finely diced
1/2 red onion, finely diced
1/4 cup fresh, finely chopped cilantro
Optional: 1 ear roasted corn, kernels cut off the cob
Optional: 1 medium jalapeno pepper, chopped fine
1/4 cup apple cider vinegar
1/2 cup olive oil
1/4 tspn smoked paprika
Salt and pepper to taste
Mix beans, celery, onion, and cilantro and corn
In a separate bowl, mix everything else together and whisk to incorporate; add the dressing to the bean mixture and toss to coat. Serve chilled.
OK, that's all for now - Feel free to ask questions, etc and see y'all next time.
OK very first question for the chef blog, and here we go:
"This week it’s a bean glut if you are eating locally here in Northern Minnesota. Our CSA (Community Supported Agriculture) members and customers at our market stand will find lots of just-picked green, purple, and striped fresh beans available.
Of course, the first green beans of the season deserve just steaming with some butter on top, but after that—what to do with pounds of them? How about some suggestions for all of us snap-bean-lovin’ locavores? Maybe some ways to spice them up a bit? We know that’s right up your line!"
Indeed, it IS!
Beans aren't just fun to look at, they're great food and can take on a bunch of roles in a meal, from the common to the exotic. As the question notes, one thing you MUST do is present them as plainly as possible when they're at the height of freshness:
Ever heard of an amuse bouche? This is a little one or two bite gourmet introduction to a meal, and really, is also a pretty good introduction of the chef: If you're serving a certain nationality, announce, (Or maybe just hint at), what is to come: Here's a quick and easy one to try with any of the varieties the gang has ready right now:
Beans Provencal
Choose 2 or 3 nice beans for each guest, cut the ends off leaving roughly even lengths of bean.
Core, seed and dice a ripe tomato
Mince about 3 tablespoons of onion or shallot.
Prepare a dressing of the following:
1 tblspn white wine vinegar
2 tblspn olive oil
1 tblspn grated Parmesan cheese
1/4 tspn basil
1/4 tspn thyme
small garlic clove, minced
salt and pepper to taste
Steam beans until just al dente, (Crisp-tender, if you will).
Combine beans, tomato and onion in a bowl and pour the dressing over them, toss everything to incorporate, serve right away.
If you want to be a bit fancy, tie 2 or 3 beans together with a piece of chive and serve on a small plate with a basil leaf - Looks great, tastes better!
OK, enough of the small stuff; part of the question was "what to do with pounds of them?" Monica's not here right now, but I know, KNOW that if I didn't pass this along, she'd kill me...
Any Bloody Mary fans out there? Thought so... Well, if you like those and/or pickled stuff, (And who doesn't?) then you MUST make pickled beans! They're the cat's meow in a Bloody Mary and darn fine munching any other time. Here's a quick and easy recipe for making your own.
Quick Pickled Beans:
1 lb whole beans, ends cut off and rinsed.
1 red bell pepper, veined and seeded and cut into strips
2 cloves of garlic, cut into quarters
2 bay leaves
2 cups white vinegar
2 cups white wine
2 cups water
2 tbspns sugar
2 tbspns salt
2 tbspns whole coriander seed
2 tbspns whole mustard seed
2 tbspns whole pepper seed
Put beans, pepper strips, garlic and bay leaves in a non-metallic bowl large enough to hold that and the liquid you're gonna use.
Put everything else in a sauce pan and bring to a boil, stir until salt and sugar dissolve. reduce heat and simmer for 5 minutes.
Pour the mixture over the beans and make sure they are completely covered; if they're not, add water until they is!
Cover the bowl and refrigerate for 48 hours. Beans will keep, refrigerated, up to a week. If you want or need longer than that, then it is canning time, and that is a good thing! Pickled beans can be canned via hot water bath, but if you're gonna do fresh beans, (Which you really SHOULD do), you'll need to pressure can them - We'll talk more about canning towards the fall, unless questions come up sooner.
Now another part of the questions was, "Maybe some ways to spice them up a bit?" and pickled beans is a GREAT way to do just that. Our gardener pals have some fantastic hot peppers as well, you know, (Anybody who was around for my roasted corn pico de gallo the other week knows I ain't lyin'...). Just take a couple of your favorite hot peppers, (From 1 to 4 per batch, depending on the pepper and your tolerance for heat), and add that to the mix and bingo, you got spicy pickled beans! Seriously though, if it's habaneros, 1 is gonna do it; jalapenos, you could get away with 3 or so, but TEST THEIR HEAT BEFORE YOU COOK - Ain't no fun making great stuff that's too hit for anybody to eat, right?
Last offering for beans is a southwestern take on the classic American Three Bean Salad, tweaked for string beans - This is a great summer cook out dish and always a hit at a potluck. The slight smokiness of the paprika and the tang of fresh cilantro are a real treat!
Eben's Southwestern Three Bean Salad
1 15 oz. can of garbanzo beans, drained and rinsed.
1 15 oz. can of kidney beans, drained and rinsed.
1/2 pound of string bean of your choice, steamed al dente
2 stalks of celery, finely diced
1/2 red onion, finely diced
1/4 cup fresh, finely chopped cilantro
Optional: 1 ear roasted corn, kernels cut off the cob
Optional: 1 medium jalapeno pepper, chopped fine
1/4 cup apple cider vinegar
1/2 cup olive oil
1/4 tspn smoked paprika
Salt and pepper to taste
Mix beans, celery, onion, and cilantro and corn
In a separate bowl, mix everything else together and whisk to incorporate; add the dressing to the bean mixture and toss to coat. Serve chilled.
OK, that's all for now - Feel free to ask questions, etc and see y'all next time.
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