"Chile Peppers"
August 13,
2009 - Vol 1, Issue 12
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E-News Drawing
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If you
receive our newsletter, you will be entered into a
drawing each month for a great prize for your
kitchen. Check here each month to see if you have
won, if so, come in to collect your prize!
July's
winner:
Heather Boggs
Heather won a shopping tote.
Congrats Heather, come by anytime to pick up your
prize. | |
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| August Wine of the
Month |
Mommessin
2007
Beaujolais
Grand Reserve
(This
is the wine
that
we served at the
August
Wine Walk
where
it was a
hit!)
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| New Monthly Contest...
"Stumped Us" |
It
seems like a few times a month a customer comes into
Cucina Fresca with a question, product, or quandary that
simply stumps us. The answer is usually found with a
quick google search, but we thought this could turn into
a fun contest. Each month we will feature one of the
things that "Stumped Us." If you email us the correct
answer you will be entered to win a monthly prize.
August's
"Stumped Us" Question:
"What is a Foley
Fork?"
Email us with
your
answer...
July's "Stumped Us"
results . . .
"What are Grains of
Paradise?"
Correct
answer....
Grains of Paradise come
from West Africa, where they grow on a leafy plant and
are easily harvested. The name comes from Medieval spice
traders looking for a way to inflate the price - it was
claimed that these peppery seeds grew only in Eden, and
had to be collected as they floated down the rivers out
of paradise. Although Grains of Paradise are now rare
and expensive, they used to be used as a cheaper
substitute for black pepper. They have a zesty flavor
reminiscent of pepper, with hints of flowers, coriander
and cardamom.
July
entry winner....
Amaya Ormaza-Winer
Most of our July entries
were correct , but our favorite incorrect answer was:
"the salt on the rim of my margarita glass"....by Marva
Santina. We decided she deserved a prize also. We
think you will also agree! Come in anytime to pick up
your prize.
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Elko Downtown Upcoming
Events!
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Elko
Downtown Business Association Upcoming
Events:
3rd
Thursdays Girls' Night Out Shopping Event
Thursday,
August 20th
Participating
Stores Open until 7pm
Game-themed
Shopping Savings at Downtown
Stores
3rd
Annual Elko DBA Wine Walk Dates
Saturday,
September 12th
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Cucina Fresca's Upcoming
Events!
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Heating It
Up!
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Pepper pods are the
fruit, (actually, botanically-speaking a "berry"), of
Capsicum plants. Purple, green, red, orange,
and yellow, their bright colors are eye candy in the
vegetable world. Native and central to the Americas,
chile pepper plants circumnavigated the globe in the
1500's becoming a staple in cuisines throughout Africa
and Asia. Myth has it, that Christopher Columbus
assigned "pepper" to the chile pods likening its heat to
black pepper even though the two are not at all related.
Measuring
the Heat - Chile peppers are synonymous with
culinary "heat." Understanding the "heat factor" of
chile peppers will provide you confidence in your
explorations and allow you to claim dynamite raves at
the table. Capsaicin, one of several heat-producing
capsaicinoids in chiles, is the substance most
responsible for the spicy feel in our mouths.
Chile pepper heat is
commonly measured in two ways:
Scoville
Heat Units (SHU) - Devised by
William Scoville in 1912, the Scoville Organoleptic test
is a method of measuring chile pepper heat by diluting
pepper extract in water to the point that it is not
discernable to the taste. The higher the number, the
greater the dilution, the hotter the pepper. By
definition, this method is subjective based on the
taster's palate, but it is directionally accurate when
comparing the different varieties.
High-Performance
Liquid Chromatography (HPLC) - This method is
the high-tech, laboratory technique for measuring the
chemicals responsible for the chile's heat. The
capsaicinoids are extracted from chile pods and
processed through the chromatographer. The chemical
analysis accurately measures the chile's collective
power and the quantities of individual heat-producing
chemicals.
Variations
in Temperature - Beyo.nd the genetics of a
chile, the environmental conditions in which the chile
grows can greatly impact an individual chile's warmth.
This helps to explain those situations where the same
recipe may be just right one time, and over the top with
fire the next time. Birds appear not to be sensitive to
capsaicin and happily eat chile peppers spreading their
seeds efficiently. Men perceive chiles hotter than women
- something about testosterone . . . .
Advantages
of Heat - Consumed chiles connect with pain
receptors in our mouth producing a cascade of chemical
reactions in our bodies. The pain receptors send signals
to our brain triggering an increased heart rate, more
perspiration, and a discharge of pain-relieving
endomorphins. The perspiration produces an evaporative
cooling effect and the endomorphins provide a natural
feel-good. Besides their heat-related qualities, chile
peppers are nutritional goldmines - one chile pod has
the Vitamin C equivalent to six
oranges! | |
Preparing
Peppers
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Peppers
are easily wrangled in the kitchen with a little practice.
These quick tips on technique will shortcut your learning
curve and your prep time!
Cutting Bell Peppers -
Achieving a dice or julienne of bell peppers happens quickly
by trimming the top stem end and the nubby bottom. Cut the
pepper shell cylinder open, trimming any seeds and membrane
away. Some of us like to wash the pepper at this stage finding
it easy to remove any outside dirt and loose seeds all at once
instead of in two washings. Spread the pepper flat. Using your
best cutting form, cut strips from the pepper "sheet." To
dice, turn the strips perpendicularly and slice
away!
Scraping
out Seeds - The membranes and seeds in chile peppers
hold concentrated heat. Most preparations of fresh chile
peppers require removal of these "innards." Depending on the
pepper, a knife may do the job very well. For other peppers,
especially small ones, try using a melon baller, a grapefruit
spoon, or even a demitasse spoon. The curved shapes match the
pepper's form nicely.
 Roasting Peppers - The outer
skin of a chile pepper can be tough and undesirable. It's such
a thin layer that peeling a pepper as you would an apple is
impossible. The time-honored method of removing this outer
membrane is through roasting the pepper. Roast a pepper by
applying high heat to the outer surface. The heat blisters the
skin making it easy to remove. In the process, the skin may
become quite blackened; inside the pepper's flesh remains firm
and succulent.
Fire
Roasting - This most common method can be accomplished
on the grill, over a gas stovetop burner, or with a culinary
torch. Place the fresh peppers directly over the fire  turning
them frequently to allow all sides to be reached by the
flames. Over a strong flame, Jalapeño peppers will take 3-4
minutes, the larger Anaheim or Poblano peppers will take 5-6
minutes. Watch and tend the peppers closely.
Heat
Roasting - This method can be accomplished in the oven
(400-450° F), or with a grid pan on top of an electric burner.
Turn the peppers frequently during the heating.
When the skin has blistered uniformly, remove
from heat and place in a brown paper bag or closed container
for a few minutes. Steam will collect and serve to further
loosen the chile's skin. After this step, the outer skin can
be removed quickly by gently pulling the skin away from the
pepper.
Drying
Peppers - A familiar site and fragrance this time of
year in the Southwest are the ristras -
chiles strung together hanging in the sun to dry. These
classic forms are made from red, ripe chiles. To learn how to
make your own ristras,
consult this "How-To" page from New Mexico State
University.
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Cucina Fresca's Chile Pepper
Tips
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 Tip
#1: When roasting peppers, make the most of
your effort by doing a few extra and freezing them in a single
layer. You may peel before or after
freezing.
Tip
#2: Chipotles in adobo sauce are red, ripe
jalapeño chiles that have been dried, smoked and canned in a
vinegary tomato sauce. We find that one small can provides
enough chile power for several recipes. Once the can is open,
chop the entire contents and freeze the unused portion in
handy tablespoon quantities for future use.
Tip #3: Confused by the chile
terminology? Fresh chiles have one name, dried they have
another. Here's a translation of some of the more commonly
used chile terms: Poblano
(fresh) = Ancho
(dried), Jalapeño
(fresh) =
Chipotle (smoked-dried red), Mirasol
(fresh) =
Guajillo (dried), Green
Chile (fresh) = Pasado
(dried).
 Tip #4: Generally, the
smaller the pepper, the hotter. Peppers become hotter as they
ripen with red peppers two to three times hotter than their
green precursors. Hotness concentrates even further when
dried. The hottest pepper on record according to the Guinness
Book of World Records is the Bhut Jolokia with its
Scoville score of 1,001,304!
Tip #5: Chiles roasted
directly over a flame will wilt the flesh slightly. Chiles
roasted in the oven will yield slightly firmer flesh, and
chiles torched with a culinary torch will result in the
firmest (least cooked)
flesh.
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Q &
A's
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 Q: What's the best way to
protect your skin when preparing peppers?
A: The capsaicin
in chiles can be irritating to your skin. A coating on your
fingers with olive oil may provide a layer of protection. Wash
your hands well with soap after handling chiles.  Some
report that cleaning up with a wipe down with rubbing alcohol
will dissolve the potent chile oils. Gloves are helpful when
working with chiles. Do not touch your eyes when working with
chiles.
Q:
What's the best antidote for chile heat?
A: Chile heat comes
from chemicals that are hydrophobic, that is, they do not
combine well with water. That's why drinking water (or beer)
will not quell the heat in your mouth or throat. Instead, try
a dairy product, bread, or rice to tame the
flame.
Q:
What is Tabasco® sauce?
A: Inspired in 1868 by
the tabasco pepper plant, the McIlhenny family made this hot
chile into a sauce business located on Avery Island,
Louisiana. Crushed chiles, salt, white wine vinegar and 3
years of aging in white oak barrels produce one of the most
familiar chile-based hot sauces.
Q: What is the hottest part of
a chile?
A: The capsaicin is
concentrated in the seeds, membrane and stem end of a chile.
Remove the inner seeds and white membranes as part of your
preparation of fresh chiles.
Q: What's the difference
between green and red chiles?
A: One might think the
two common colors are two different species or varieties,
however, green is just the immature form of the pepper. Red
indicates a ripe chile. Both immature and ripe chiles are used
extensively each lending a particular character to a dish.
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Cookbook
Review
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The
Great Chiles Rellenos Book by Janos Wilder. Copyright
2008. Published by Ten Speed Press, Berkeley, CA. (The book may be ordered from the
publisher by calling 1-800-733-3000 or by going to www.tenspeed.com).
 Cookbooks
that take a single food and riff on it are fascinating! With a
singular focus, mastery of the topic seems accessible for the
everyday cook. This is the case with the cookbook, The
Great Chiles Rellenos Book. The term, chile rellenos,
translates to "peppers, stuffed." As the author explains, he
began stuffing Anaheim, Poblano and Jalapeño peppers with
traditional recipes from different regions, and then veered
off into the land of experimentation. The cookbook logically
sets a solid foundation with a helpful discussion of roasting
and preparing peppers. The fillings range, as promised, from
traditional cheese to exotic lobster with triple cream brie,
and everything in between. A chapter is also included for
peppers in casseroles, salads, and as "poppers." The sauces
and condiments that will complement the chile rellenos are
graciously included and polish the presentation to a
delightful finish. We appreciated the in-depth lessons on
chile rellenos and feel quite enabled in turning a couple of
these recipes into new personal signature
dishes!
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Recipes featuring Chile
Peppers
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Reprinted with permission from
The
Great Chiles Rellenos Book by Janos Wilder, copyright ©
2008. Interior photo credit: Laurie Smith © 2008; Cover photo
credit: Ed Anderson © 2008. Published by Ten Speed Press, an
imprint of the Crown Publishing Group, a division of Random
House, Inc., New York. The book may be ordered from the
publisher by calling 1-800-733-3000 or by going to www.tenspeed.com.
Basic
Monterey Jack Cheese Chiles Rellenos
 This
introductory recipe is perfect for getting started with chiles
rellenos. The preparation provides experience with roasting
peppers, stuffing, and light breading processes. Sautéed, not
deep-fried, these stuffed peppers were easy and delicious!
Topped with a bit of salsa, two per person made for a perfect
supper!
Click here to view the illustrated
recipe.
Click here for a
printable
version of the recipe.
Culichi
and Shredded Chicken Chiles Rellenos
Casserole
 Layered
in lasagna fashion, the roasted peppers provided one layer,
the shredded chicken in a diced onion and tomato sauce
provided the next layer. Monterey Jack cheese came next, and a
fantastic Mexican white sauce, Culichi, finished the dish. The
result was an incredibly delicious casserole that baked into a
hearty, delicious meal.
Click here to view the illustrated
recipe.
Click here for a
printable
version of the recipe.
Cheddar,
Sun-Dried Tomato, and Chorizo Poppers in Tortilla
Crust
 While
jalapeños lose a lot of their heat when heated, there's still
just enough punch to live up to their reputation. These
poppers avoid the over-used cream cheese filling. Instead, the
stuffing for these poppers is a magic mixture of chorizio,
sun-dried tomatoes and cheddar cheese - a great combination
for nachos if there's any leftover stuffing. The ground
tortilla chip breading completed the complementary flavors.
This recipe gives "poppers" a whole new
dimension!
Click here to view the illustrated
recipe.
Click here for a
printable
version of the recipe.
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Bridal
Registry
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Wedding
dates have been set! Join us in celebrating the engagements
and pending nuptials for the following couple registered at
Cucina Fresca in 2009:
Holly
Gilbertson and Brett Hoffman-
Wedding Date:
August 15, 2009
(Wedding
Registry List is available online)
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Warm up
the table with some chile heat!
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peppers
are comfortable in the kitchen as the main event, or as
the spice that amplifies whatever it graces. As ethnic
cooking traditions go global, chiles are indispensable
in creating authentic flavors. In this issue we talk
about chile peppers and their heat, then offer tips on
the special handling and preparation that peppers
require. Kitchen prep of the season's fresh harvest
demands great knives and knife skills; we'll present a
Knife 101 primer, part one of two. Then, we conclude
with a cookbook devoted to chiles featuring three of its
recipes that will have your mouth watering and your
taste buds
dancing!
