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CheeseBall
Post subject: Pucker power, 4 recipes  PostPosted: Jul 19, 2006 - 09:37 PM





Sergeant Major
Pickled Peppers

Yield: 8 servings

24 mini bell peppers in assorted colors or 8 regular bell peppers

2 cups water

2 cups rice vinegar

1 cup granulated sugar

1 lime, cut into wedges

3/4 cup coriander seeds

1 bay leaf

Place peppers on a piece of aluminum foil under the broiler, about 4 inches
from the flame. Let the peppers become blistered and charred on one side, then
rotate so that a new side is exposed. Continue until most of the skin is
charred. Don't worry if the peppers lose their form. Place the peppers in a
resealable plastic bag or a bowl covered with plastic wrap; let sit for 15
minutes. When they're cool enough to handle, remove the skin (don't worry if
some bits of charred skin remain; they will add flavor to the pickling liquid).

Make a small slit in the side of each roasted pepper; with a small knife,
remove and discard as many seeds as possible. (If using regular bell peppers,
slice them into bite-size pieces and remove ribs and seeds.) Place peppers in a
large bowl. Set aside.

Combine water, vinegar, sugar, lime wedges, coriander seeds and bay leaf in a
medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve
the sugar. Strain; discard the solids. Pour the pickling liquid over the
peppers, cover and refrigerate at least 30 minutes or, ideally, up to 4 hours.

To serve, drain and transfer to a serving bowl. Gently brush off any seeds with
a spoon.

Per serving: 61 calories; no fat; 1g protein; 15g carbohydrate; 2g
fiber; 3mg sodium.

Note: At Zola restaurant in Washington, these roasted peppers made in the
Thai tradition are served with fish and chips. Executive chef Frank Morales
says the peppers also would go well with grilled sausage.




Pickled Corn Kernels

Yield: 4 servings

2 ears yellow or white corn

1 cup granulated sugar

1 cup white wine vinegar

1 cup water

1 teaspoon yellow mustard seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon pink or white peppercorns

1 bay leaf

Kosher salt

Bring a large pot of water to a boil over high heat. Add corn; cook for 3 to 5
minutes, until just tender.

Using tongs, transfer corn to a work surface. When cool enough to handle, cut
off the kernels and place in a medium bowl.

Meanwhile, combine sugar, vinegar and water in a medium pot. Bring to a boil
over medium-high heat, stirring to dissolve the sugar. Add mustard seeds,
coriander seeds, fennel seeds, peppercorns, bay leaf and salt to taste. Cook,
with bubbles just breaking the surface, for 3 minutes. Strain; discard solids.

Pour the warm pickling liquid over the corn kernels. Let cool to room
temperature, at least 45 minutes but no more than 3 hours. Drain before serving.

Per serving: 406 calories; 4g fat; 1g saturated fat; no cholesterol;
8g protein; 86g carbohydrate; no fiber; 89mg sodium.

Note: This sweet-and-sour twist on an old favorite is good with roasted
sea scallops or grilled fish. Frank Morales of Zola says it also would be a
great addition to a vegetable plate or a tossed salad.



Pickled Farm-Stand Tomatoes

Yield: 8 servings

6 large tomatoes, cored and cut into 6 wedges each

2 jalapeno peppers (not seeded), sliced into thin rings

4 green onions, white part only, sliced 1/2 inch thick on the bias

1 cup rice vinegar

1/4 cup packed light brown sugar

1 teaspoon salt

1 cup extra-virgin olive oil

1 teaspoon ground turmeric

1/8 teaspoon ground red (cayenne) pepper

1 teaspoon cracked black pepper

1 teaspoon ground cumin

1 teaspoon yellow mustard seed

1 small clove garlic, minced

1 1/2 teaspoons finely grated fresh ginger

In a nonmetal bowl, combine tomatoes, jalapeno peppers and green onions. Set
aside.

In a small nonreactive saucepan, bring vinegar, brown sugar and salt to a boil
over medium heat, stirring to dissolve the sugar. Set aside.

Heat oil in a large skillet or saute pan over medium heat. Add turmeric,
cayenne, black pepper, cumin, mustard seed, garlic and ginger. Cook, stirring,
for about 3 minutes to allow the flavors to meld. Do not let brown.

Pour oil mixture into vinegar mixture; stir to incorporate. Pour over tomato
mixture; let cool to room temperature. Cover and refrigerate for at least 6
hours.

Serve cold or return to room temperature before serving.

Per serving: 149 calories; 14g fat; 2g saturated fat; no
cholesterol; 1g protein; 7g carbohydrate; 1g fiber; 152mg sodium.

Note: Brian McBride, executive chef at the Blue Duck Tavern at the Park
Hyatt Washington, suggests serving these with rib-eye steak or roasted fish or
chicken. Unlike the other recipes for pickled fruit or vegetables, this one is
not drained.


Pickling For Melons
Yield: 6 to 8 servings
1/2 cup banyuls vinegar or sherry vinegar
1/2 cup Champagne vinegar
2 cups water
2 tablespoons honey
1/4 cup granulated sugar
Rind from 1 orange
1 whole clove
2 juniper berries
1 bay leaf
6 coriander seeds
2 Sichuan peppercorns
2 or 3 medium honeydew melons or cantaloupe, cut into 1-inch cubes or scooped
into balls (see note)

Combine vinegars, water, honey, sugar, orange rind, clove, juniper berries, bay
leaf, coriander seeds and Sichuan peppercorns in a medium saucepan. Bring to a
boil over medium-high heat. Cook, stirring occasionally, for about 10 minutes
or until the liquid has reduced slightly and become syrupy. Strain; discard the
solids.

Place melon in a large nonmetal bowl. Pour the warm pickling liquid over melon.
Let sit for about 10 minutes, then drain and serve.
Per serving (based on 8 servings): 141 calories; no fat; 5g protein; 33g
carbohydrate; 4g fiber; 38mg sodium.

Note: You can pickle red and yellow watermelon in addition to honeydew and
cantaloupe. Frank Morales, executive chef of Zola, likes to serve the pickled
fruit on skewers, alternating the colors of the melon, alongside grilled fish
or shrimp.


Cheese


                    
Cook, or be cooked. Have a nice day. Smile
 
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