Recipes

  • May 12, 2020

    Thai Beef Lettuce Wraps

    By Joan Ballweg

    INGREDIENTS

    1 lb. lean ground beef
    1 small yellow onion, finely chopped
    1 clove garlic, minced
    6 green onions, trimmed, sliced on a diagonal
    ½ cup basil, chopped
    ½ cup mint, chopped
    1 8-oz. can water chestnuts, drained, chopped (optional)
    3 Tbsp. fish sauce
    1 tsp.7 Chili Blend Hot Pepper Seasoning

    1 lime, juiced (discard rind)
    ¼ cup cilantro, chopped (for garnish)
    ¼ cup peanuts, chopped (for garnish)
    18 large iceburg or Boston lettuce leaves, washed, patted dry

    INSTRUCTIONS

    1.Brown ground beef in a large skillet, breaking up meat as it cooks, about 2 minutes.

    2.Toward end of browning add yellow onion and cook 5 minutes.

    3.Add garlic and cook 2 minutes.

    4.Drain off fat and transfer to a serving bowl.

    5.Add green onions, basil, mint, water chestnuts, fish sauce, 7 Chili Blend Hot Pepper Seasoning, and lime juice. Stir to blend.

    6.Garnish with cilantro and peanuts.

    7.To serve, spoon mixture onto lettuce leaves, wrapping burrito-style.

  • May 12, 2020

    Chimichurri

    By Joan Ballweg

    INGREDIENTS

    ½ cup red onion, roughly chopped
    3 cloves garlic, crushed
    2 Tbsp. lime juice
    3 Tbsp. red wine vinegar
    1 tsp. salt
    ½ tsp. black pepper
    1 tsp. 7 Chili Blend Hot Pepper Seasoning

    2 tsp. honey
    1 cup flat leaf parsley, roughly chopped
    1 cup cilantro, roughly chopped
    ⅓ cup olive oil
    2 Tbsp. fresh oregano, roughly chopped (optional)

    INSTRUCTIONS 

    1.Combine all ingredients in a food processor and pulse until thoroughly mixed but still slightly chunky.

    2.Makes about 2 cups.

    3.Serve as a dipping sauce, or cover sauce, with grilled meat. 

  • May 12, 2020

    Linguini with Four Mushrooms

    By Joan Ballweg

    INGREDIENTS

    8-oz. dry linguini pasta

    Sauce
    1 Tbsp. Chili Pepper Oil
    3 Tbsp. olive oil
    ¼ cup shallots, minced
    1 lb. wild mushrooms, including Portobello or porcini, sliced
    1 tsp. dried oregano
    ½ tsp. dried thyme leaves
    ¼ cup dry vermouth
    Salt and pepper to taste

    Garnish
    2 Tbsp. fresh parsley, minced
    8 oz. Pecorino-Romano cheese, freshly grated (to pass when serving)

    INSTRUCTIONS 

    1.Cook pasta in boiling salt water until al dente, and drain.

    2.To start the sauce, heat Chili Pepper Oil and olive oil in a skillet over medium heat.

    3.Sauté shallots until just crisp-tender, about 2 minutes.

    4.Add mushrooms and continue sauté until they begin to give up their juice.

    5.Add oregano, thyme, vermouth, salt, and pepper, continuing to sauté over medium-high heat until most of the liquid evaporates.

    6.Pour sauce over linguini and toss.

    7.Garnish with parsley.

    8.For additional garnish, pass cheese at the table with the pasta.

  • May 12, 2020

    Chili Jam Turnovers

    By Joan Ballweg

    INGREDIENTS

    Pastry
    1 ¼ cup flour
    1 tsp sugar
    ½ tsp salt
    ¼ cup chilled vegetable shortening
    ¼ cup chilled unsalted butter
    3-6 Tbls. ice water
    Filling
    ½ cup CHILI JAM
    ½ cup shredded mild cheddar or hoop cheese

    INSTRUCTIONS

    1.To make the pastry, in a bowl, stir together the flour, sugar, and salt. Using a pastry blender or fork, cut in the shortening until the mixture resemble cornmeal. Cut in the butter until pea-sized balls form. Add the ice water 1 Tbls at a time, tossing the mixture with a fork until it is moist and holds together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 30-60 minutes before rolling out.
    2.Lightly butter a baking sheet. on a lightly floured work surface, roll out the dough into a 12” round. Using a 2” round fluted cookie cutter, cut out as many rounds as possible. Place 1 tsp of CHILI JAM and 1 tsp of cheese in the center of each round. Fold the round in half, enclosing the jam and cheese completely, and seal the edge with the tines of a fork that have been dipped in water.
    3.Place the turnovers on the prepared baking sheet and refrigerate. Gather together the dough scraps, reroll, and cut out as many additional rounds as possible. Repeat the filling and folding, place on the baking sheet, and refrigerate all the turnovers for 1 hour.

    4.Pre heat the oven to 425 degrees. Brush each turnover with a mixture of 1 egg beaten with 1 Tbls water. Bake the turnovers until gold brown, 22-25 minutes.

    Transfer the turnovers to a rack to cool. Serve warm or at room temperature.

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