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Chasing Chiles – Hot Spots Along the Pepper Trail

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Chasing Chiles - Hot Spots Along the Pepper Trail

Chasing Chiles Hot Spots Along the Pepper Trail

Chasing Chiles makes you feel like you are riding shotgun on Gary, Kraig and Kurt’s Spice Ship.

This book is an agri-culinary-eco-botanical odyssey that brings some of the most important issues about food, eating, and the impact of climate change to the fore in a way that is both engaging and compelling. A truly pleasurable read for anyone who appreciates authentic flavors and the pleasures of the table—and of course, the wisdom of our farmers. Practical principles we can all ‘swallow’ is the guiding light here.

Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper—from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role.

Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse—they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture—but now accelerating climate change may be scrambling their terroir.

Over a year-long journey, three pepper-loving gastronauts—an agroecologist, a chef, and an ethnobotanist—set out to find the real stories of America’s rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good.
Read More: Chasing Chiles

The Authors

Kurt Michael Friese

Kurt Michael Friese

Kraig Kraft

Kraig Kraft

 

Gary Nabhan

Gary Nabhan

 

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Iced Berry Pudding

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Iced berry pudding

Iced Berry Pudding

Method

    Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.
    Meanwhile, put the sugar in a pan with 100ml/31⁄2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.
    Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).
    To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see ‘how to make the decorations’) around the base.

To make the decorations:  

    Lay the grapes and bay leaves on kitchen paper on a small tray. Lightly beat 1 egg white, then brush all over the grapes and leaves. Roll or sprinkle with caster sugar to cover, then leave to dry. Store in an airtight container for up to 2 days.

Recipe Source: BBC Good Food

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Garlic Marinated Pork Roast

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Garlic Marinated Pork Roast

Garlic Marinated Pork Roast

Ingredients

Serves: 8

1/4 cup chopped garlic
1/2 cup chopped onion
1 dash soy sauce
1 tablespoon golden syrup
2 tablespoons apple juice
3 tablespoons Worcestershire sauce
1 teaspoon molasses
1/4 cup wine
1/4 cup Italian-style salad dressing
1/2 cup distilled white vinegar
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon Cajun seasoning
1/2 teaspoon chilli flakes
1/4 teaspoon seasoning salt
1/4 cup brown sugar
4kg pork roast

Preparation method
Prep: 15 minutes | Cook: 3 hours | Extra time: 4 hours, marinating

In a large bowl mix garlic, onion, soy sauce, golden syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, chilli flakes, seasoning salt and brown sugar.
Score pork shoulder 5mm deep.
Place in the bowl with the marinade mixture.
Marinate at least 4 hours in the refrigerator.
Preheat the barbecue for medium high heat and lightly oil grate.
Cook marinated pork shoulder on the barbecue 3 hours.
Marinate frequently with the mixture while grilling.

Yorkshire Pudding

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Yorkshire Pudding

Yorkshire Pudding

INGREDIENTS

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 Tbsp melted butter
  • 2 eggs, beaten*
  • 2-4 Tbsp of roast drippings

* If you double the recipe, add an extra egg to the batter.

METHOD

1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.

2 Heat oven to 450°F. Add roast drippings to a 9×12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.

For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.

3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.

Cut into squares to serve.

Recipe Source: Simply Recipes

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Ultimate Christmas Pudding

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Ultimate Christmas Pudding

Ultimate Christmas Pudding

Ingredients

  • 150 gram(s) currants
  • 150 gram(s) sultanas
  • 150 gram(s) prunes (scissored into pieces)
  • 175 ml sherry (pedro ximenez)
  • 100 gram(s) plain flour
  • 125 gram(s) white breadcrumbs
  • 150 gram(s) suet
  • 150 gram(s) dark muscovado sugar
  • 1 teaspoon(s) ground cinnamon
  • ¼ ground cloves
  • 1 teaspoon(s) baking powder
  • 1 lemon(s) (zest and juice)
  • 3 medium egg(s)
  • 1 medium cooking apple (peeled and grated)
  • 2 tablespoon(s) honey
  • 125 ml vodka

Method

  1.  Although I stipulate a capacious 1.7 litre/3 pint basin, and cannot extol the utter gloriousness of this pud too much, I know that you’re unlikely to get through most of it, even half of it, at one sitting. But I like the grand, pride instilling size of this, plus it’s wonderful on following days, microwaved in portions after or between meals, with leftover Eggnog Cream, or fried in butter and eaten with vanilla ice cream for completely off-the-chart, midnight-munchyfeasts. But it wouldn’t be out of the question – and it would certainly be in the spirit of the season – to make up the entire quantity of mixture, and share between smaller basins – a 2 pint one for you, a 1 pint one to give away. Three hours’ steaming both first and second time around should do it; just keep theone pudding for yourself, and give the other to a friend, after it’s had its first steaming, and is cool, with the steaming instructions for Christmas Day.
  2. Put the currants, sultanas and scissored prunes into a bowl with the Pedro Ximénez, swill the bowl a bit, then cover with clingfilm and leave to steep overnight or for up to 1 week.
  3. When the fruits have had their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin (or basins), remembering to grease the lid, too.
  4. In a large mixing bowl, combine all the remaining pudding ingredients, either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.
  5. Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, do leave out the hardware.
  6. Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil (probably not necessary, but I do it as I once had a lid-popping and water-entering experience when steaming a pudding) so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer (this size of basin happens to fit perfectly in the top of my all-purpose pot) and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
  7. When it’s had its 5 hours, remove gingerly (you don’t want to burn yourself) and, when manageable, unwrap the foil, and put the pudding in its basin somewhere out of the way in the kitchen or, if you’re lucky enough, a larder, until Christmas Day.
  8. On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours. Eight hours combined cooking time might seem a faff, but it’s not as if you need to do anything to it in that time.
  9. To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the plastic basin a little squeeze to help unmould the pudding. Then remove the basin – and voilà, the Massively Matriarchal Mono Mammary is revealed. (Did I forget to mention the Freudian lure of the pudding beyond its pagan and Christian heritage?)
  10. Put the sprig of holly on top of the dark, mutely gleaming pudding, then heat the vodka in a small pan (I use my diddy copper butter-melting pan) and the minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you attempt to flambé it – turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests. If it feels less dangerous to you (I am a liability and you might well be wiser not to follow my devil-may-care instructions), pour the hot vodka over the pudding and then light the pudding. In either case, don’t worry if the holly catches alight; I have never known it to be anything but singed.
  11. Serve with the Eggnog Cream, which you can easily make – it’s the work of undemanding moments – while the pudding’s steaming.

MAKE AHEAD TIP:  Make the Christmas pudding up to 6 weeks ahead. Keep in a cool, dark place, then proceed as recipe on Christmas Day.

FREEZE AHEAD TIP:  Make and freeze the Christmas pudding for up to 1 year ahead. Thaw overnight at room temperature and proceed as recipe on Christmas Day.

Recipe Source: Nigella

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Christmas Trifle Recipe

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Christmas Trifle Recipe

Christmas Trifle Recipe

Ingredients:

  • 1pkt strawberry flavoured jelly
  • 1 pkt lime jelly
  • 6 cups milk
  • 6 tbsp custard powder
  • 6 tbsp sugar
  • 600ml cream, whipped
  • 1 punnet strawberries
  • 1 tin (825g) sliced peaches
  • 1 tin (425g) mango slices
  • 1 swiss roll
  • 1/2 cup or sherry or orange juice

Method:

Prepare jelly as per packet instructions and refrigerate.                                             Prepare custard as per instructions using the custard powder, sugar and milk.   Refrigerate.                                                                                                                       Whip cream and refrigerate. When ready to assemble, drain the peaches and mango. Slice the swiss roll and lay in the bottom of the bowl.                                                         Sprinkle over the sherry or orange juice                                                                                 Lay ingredients in the following order: Green jelly, half of the custard, peaches, red jelly, custard, mango and then cream.                                                                                 Smooth the cream out and decorate the top with the hulled and halved strawberries.

Recipe Source: Kidspot

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Vegan Christmas Tofu Turkey

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Vegan Christmas Tofu Turkey

Ingredients

Serves: 10
  • 2kg extra firm tofu, crumbled
  • 2 tablespoons sesame oil
  • 1 red onion, finely diced
  • 4 celery sticks, chopped
  • 220g mushrooms, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • salt and freshly ground black pepper to taste
  • 5 cups dried breadcrumbs
  • extra 6 tablespoons sesame oil
  • 6 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 5 tablespoons orange juice
  • 1/2 teaspoon orange rind
  • 1 teaspoon mustard
  • 3 sprigs fresh rosemary to serve

Preparation method

Prep: 3 hours | Cook: 2 hours

Line a round medium sized colander with muslin or a clean tea towel.
Place the crumbled tofu in the colander.
Place another towel or sheet of muslin over the tofu and place a heavy weight on top. Place the colander over a bowl to catch the liquid.
Refrigerate for 2 to 3 hours.
Make the stuffing: In a large frying pan, gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil until tender.
Add the garlic, sage, thyme, rosemary, salt and pepper.
Stir well and cook for 5 minutes, then add breadcrumbs and mix well.
Remove from heat.
Preheat the oven to 200 C. Grease a baking tray.
In a small bowl combine the extra sesame oil, soy sauce, miso paste, orange juice, orange rind and mustard and mix well.
Remove the weight from the tofu and discard the liquid.
Hollow out the tofu so there is 2.5cm of tofu still lining the colander.
Place the scooped out tofu in a separate bowl.
Spoon the stuffing into the centre of the tofu case.
Place the leftover tofu on top of the stuffing and press down firmly.
Turn the stuffed tofu out on to the baking tray and gently press the sides to form a more oval shape.
Brush the tofu with half the sesame oil sauce, place the rosemary sprigs on top and cover with foil.
Bake for one hour, then remove the tofu from the oven and discard the foil.
Brush the tofu with the remaining sesame oil sauce (reserving 4 tablespoons), then return to the oven and bake another hour, or until the tofu-turkey is golden brown.
Place on a serving platter, brush with the remaining oil mixture and serve hot.

Barbecued Chicken with Fresh Mango Salsa

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Barbecued Chicken with Fresh Mango Salsa

Barbecued Chicken with Fresh Mango Salsa

Ingredients

Serves: 4
  • 4 (100g) skinless, boneless chicken breast fillets
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • 1 (2cm) piece fresh ginger root, minced
  • 2 mangoes, peeled and diced
  • 2 tablespoons cider vinegar
  • 1 teaspoon white wine
  • 4 tablespoons chopped fresh coriander

Preparation method
Prep: 10 minutes | Cook: 25 minutes

Preheat barbecue on high heat, and lightly oil cooking grate.
Rub chicken breast fillets with salt and pepper.
Cook on hot barbecue for 10 to 15 minutes on each side, until no longer pink and juices run clear.
Remove from heat, set aside, and keep warm.
Heat oil in a frying pan over medium heat, and sauté garlic for about 1 minute.
Add ginger and mangoes and cook 3 to 4 minutes until mangoes are tender.
Add the cider vinegar and white wine.
Season with salt and pepper.
Stir in coriander, and remove from heat.
Spoon frying pan mixture over the barbecued chicken to serve.

Christmas Cherry and Fruit Cake

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Christmas Cherry and Fruit Cake

Christmas Cherry and Fruit Cake

Ingredients

Serves: 8
  • 250g butter
  • 200g white sugar
  • 2 eggs
  • 1/2 cup (125ml) orange juice
  • 2 cups (250g) plain flour
  • 1 teaspoon baking powder
  • 375g sultanas
  • 250g halved glace cherries
  • Preparation method
    Prep: 30 minutes | Cook: 2 hours
  • Preheat oven to 150 degrees C. Grease and line a 22x13cm loaf tin with baking paper.
    Cream butter and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
    Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with sultanas and cherries (this will keep them from sinking to the bottom of the cake).
    Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined.
    Pour batter into prepared loaf tin. Bake in pre-heated oven for 2 1/2 hours.
    Wrap the cake in cling wrap or foil and store in a sealed tin for a couple of days before serving.

Christmas cooking: Lime-glazed ham

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Christmas cooking Lime-glazed ham

Christmas cooking: Lime-glazed ham

Ingredients
1 leg of ham {around 7kg – mine weighed a whopping 10kg}
1 cup of brown sugar
2 tsp ground ginger
2 tbs Dijon mustard
1 lime, finely zest
1/4 cup lime juice
2 tbs rum
1/2 cup white sugar
1/2 cup water
3 limes, extra
Whole cloves {about 10}
Method
♥ Preheat the oven to 180 degrees celcius. Line a large roasting pan with foil or just buy one of those disposable BBQ trays {I did that}. Weigh your ham {you might have to use the bathroom scales like we did!} and calculate 20 minutes per kilogram.
♥ Remove the skin from the ham. You can do this by running your thumb between the skin and the fat layer. Cut the skin around the shank {the bone at the end so the skin will detach}. You can keep the skin to place back on top of your ham to keep it moist.
♥ Score the fat in a diagonal pattern. Don’t cut too deep. Use a really sharp knife to make it easier. Place in the roasting tray.
♥ In a bowl, mix the brown sugar, the ginger, the Dijon mustard and the lime zest and juice. Mix it together until a paste forms. Use half of the paste over to brush over the ham.
♥ Place in the oven and cook for 20 minutes. Reduce the temperature to 160 degrees celcius, use the other half of the paste and brush over the ham. Continue cooking the ham {using the time you calculated when weighing it} and baste the ham every 30 minutes. It sound laborious, but put on a movie, set a timer and it only takes a few minutes to baste {so worth it for the end flavour. I promise!}.
♥ While the ham is cooking, make the final glaze. Place the white sugar and water in pot over medium heat. Simmer until the sugar dissolves, stirring until it does. Slice up 1 of the limes and add to the sugar/water mix. Simmer gently for 5 minutes. Turn off heat and allow to cool.
♥ Once the ham is cooked and out of the oven, brush over with the lime glaze. For a little extra wow factor, slice the 2 remaining limes and place on the cooked ham, securing with the cloves or a toothpick {if the cloves won’t stay}.
♥ Serve the ham warm or cold.

Recipe Source:  Fat Mum Slim

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