Home » Posts tagged 'chile-peppers'

Tag Archives: chile-peppers

Potato and Spinach Curry

Posted on by

Vegetarian Potato and Spinach Curry

After cooking a bland mushy dish for Martine—at her request—I had a sudden urge to make something hot and spicy. A simple and tasty vegetarian dish is a potato and spinach curry. Here are my cooking instructions:

  1. Pour several tablespoons of sunflower oil into a cooking pot and light a medium fire under it.
  2. Add about 2 tablespoons of black mustard seeds when the oil gets hot.
  3. Add the same amount of cumin seeds (jira).
  4. After about a minute, add 2 peeled russet potatoes cut into 3/4 inch cubes. Stir frequently to avoid ticking to the pot.
  5. Add approx 1 tablespoon each of turmeric, ground cumin, ground coriander, and powdered chile pepper.
  6. Add salt to taste.
  7. While cooking potatoes, soak 1 bunch of spinach leaves in a large bowl, shake off any dirt, and chop and add to the potatoes after spices added..
  8. If you like your curry fiery, chop up and add a serrano chile.
  9. Cover and cook until potatoes sufficiently cooked.
  10. Serve with plain yogurt to cut the hotness of the chiles.

A Bowl of Pho

Posted on by

This afternoon’s Mindful Meditation session ended at one p.m., so I made my way to 505 Spring Street for a bowl of Vietnamese soup at Downtown Los Angeles Pho. I was hungry, and lately I craved the filet mignon pho with extra jalapeño pepper slices. To this I added some Sriracha hot sauce and some hot chile oil. Finally, I added just a small dash of soy sauce.

With my chopsticks, I picked up a slice of jalapeño, a piece of filet mignon, and some rice noodles and shoveled it into my mouth. Oh, it was s-o-o-o-o-o good!

I was not always a chile head. Growing up in Cleveland, I could not believe the spiciness when my mother cooked lecsó, a kind of hot pepper ratatouille much beloved by Hungarians. Even my father wouldn’t touch it, and I certainly wouldn’t.

Coming to Los Angeles changed me in many ways, especially when it came to food. In Cleveland, I hated fish; in L.A., I loved sushi. In Cleveland, I preferred my food bland; in L.A., I went way past jalapeño to habanero.

Does all that hot stuff bother me? Nope. In fact, I find each chopstick portion a delight. When people I know of the bland food persuasion are surprised by my food tastes, I tell them that chile peppers are a vegetable, and what do they have against vegetables?

Down the Hatch

Posted on by

Flame-Roasted Hatch Chiles

Hatch chiles are in season!

That is one of my most favorite things about summer. I love the taste of roasted Hatch chiles. Unfortunately, when I roast them on the flame of my gas range, Martine and my neighbors complain of the sharp (but utterly delicious) smell.

Yesterday, I bought a bag of Hatch chiles, intending to roast them in the oven. Following the instructions of a website which shall remain nameless, I roasted them at 550 degrees (288° Celsius) for about 15 minutes a side. I was told that after being locked in a plastic bag for 5-10 minutes, the blistered outer skin could be easily removed with my bare hands.

Hah! Instead, they went all to pieces, with the blistered skin not properly separating from the chile pepper itself. I wound up throwing the whole batch out.

So I decided to buy chiles that has been roasted and stripped of their skin. It cost a bundle, but I like to use roasted chiles in much of my cooking, such as in my Spanish Rice, with scrambled eggs, and so on. I could keep a supply in my freezer for up to six months.

I truly love Hatch chile peppers, so I could hardly wait until I pick them up on Saturday, August 16, at my local Bristol Farms market.

Beautiful Soup

Posted on by

When the weather turns cold and it starts to get dark early, I like to cook a nice big pot of soup. It makes me think of Lewis Carroll’s song from Alice’s Adventures in Wonderland:

BEAUTIFUL Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!

Beau- ootiful Soo-oop!
Beau- ootiful Soo-oop!
Soo- oop of the e- e- evening,
Beautiful, beautiful Soup!

Beautiful Soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two
Pennyworth only of Beautiful Soup?
Pennyworth only of beautiful Soup?

Beau- ootiful Soo-oop!
Beau- ootiful Soo-oop!
Soo- oop of the e- e- evening,
Beautiful, beauti- FUL SOUP!

But then, Lewis Carroll is talking about turtle soup, and that’s not something I would care to cook, even if it is a Mock Turtle.

Martine used to love my soups, but recently she decided that soup makes her think of being ill. When she gets one of her spells of irritable bowel syndrome, she lives on Progresso’s Chicken with Wild Rice soup and Gatorade.

Needless to say, my home-made concoctions in no way resemble canned soup, even premium canned soup like Progresso.

My most recent creation was a Minestrone with chicken stock, Great Northern Beans (canned), carrots, potatoes, tomatoes, fennel, onions, garlic, and macaroni. Unfortunately, it had one small jalapeño chile pepper who was a good deal higher on the Scovill scale than by rights it should have been. It was almost as hot as a habanero chile.

The soup was still good: It’s just that I had to water it down some so as not to burn my gullet.

Going Vegetarian With Style

Posted on by

You Start by Fire-Roasting Hatch or Ancho Chiles…

I think that if you are seriously interested in going vegetarian, you should avoid bland vegetarian dishes altogether. That’s why I think that most American vegetarian recipes are yuck.

Of late, I have been working on a Spanish rice recipe that is inspired by three sources:

  • Rice-a-Roni Spanish Rice, combining rice with vermicelli
  • Mexican dishes based on fire-roasted chiles
  • My Mom’s unbearably hot home Hungarian lecso, or tomato and pepper stew (unbearable because I was only a kid at the time)

Here are the steps to making my Spanish Rice recipe:

  1. Get two or more Hatch or Ancho or California or Pueblo chiles. They are about six inches long. Fire roast them until the skin is black and blistered, as in the above photo. Lay them aside to cool.
  2. Toss a half handful of vermicelli or fideo noodles in a pan with olive oil and heat until they turn dark brown. Lay them aside. Pieces should be 1/2 to 3/4 inches in length.
  3. In a large pot with cover, add about a quarter cup of olive oil and begin to heat (medium).
  4. Peel and chop one Spanish onion and add.
  5. Using a small sharp knife, trim the blistered skin from the chiles you have fire roasted. Chop them and add to the onions.
  6. Crush six (yes, six!) cloves of garlic and add to the onions and chile.
  7. Add one cup of long grain rice (I use Trader Joe’s Jasmine Rice) to the mixture and stir for a couple of minutes.
  8. Chop up a pound of ripe, fresh tomatoes and add to the rice. I like Campari Tomatoes for this.
  9. Add the browned vermicelli noodles at this point.
  10. Add salt and pepper to taste.
  11. Add one can of chicken (or vegetable) stock and about 3/4 cup of water.
  12. Lower heat and cover.
  13. When most of the liquid has been absorbed, chop one can of pitted black olives roughly and add to the rice mix. Stir to prevent burning from the bottom.

And that’s pretty much it. The fire-roasted chiles give this dish a nice background burn. If you’re a real chile-head, you can also add a Jalapeño or Serrano chile for an added foreground burn. Yow!

I’m still playing with this recipe, so you may hear more from me about this.