Monthly Archives: May 2011

Chile Pepper Profile #5 – Cayenne

Darn Hot Pepper - Cayenne Chile

Cayenne

Cayenne

The cayenne pepper is named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeƱos, and others. The Capsicum genus is in the nightshade family (Solanaceae). The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Sichuan cuisine) or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville Units.

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Greetings from Carbondale Saturday Farmers Market

We had a great day at the Carbondale Saturday Farmers Market. It was good to see many of our customers again. Look for us next Saturday and on during the summer.

Thanks Carbondale.

How make “Darn Hot” Thai Scallops

Seared “Darn Hot” Thai Scallops

Ingredients:

– 8 large scallops
– 1 fresh lime or lemon

Sauce:

– 1 shallot
– 2-3 cloves garlic
– 2 tbl fish sauce
– 1/8 tsp star anise, crushed to a powder
– 1 tsp Darn Hot Peppers Thai Spice
– 1 tsp brown sugar
– 4 tbs good-quality coconut milk

Other:
– 1/4 to 1/2 cup additional coconut milk
– 1/2 cup canola oil for frying

Serves 4

Preparation:

-Place all grilling sauce ingredients in a food processor or blender.
-Process well to form a thick grilling sauce.
-Place 2-3 tbs of the paste in a mixing bowl.
-Add the scallops and gently stir, so that scallops are covered with sauce.
-Set aside.

-Pour 2-3 tbs canola or other oil into a wok or frying pan over medium-high heat.
-When the oil is hot, add the rest of the sauce.
-Stir-fry the paste until fragrant (2-3 minutes).
-Add 1/4 cup coconut milk to the sauce and stir.
-Cook two minutes, until the sauce is bubbling, add the scallops.
-Cook scallops by stirring and turning them in sauce.
-Check the inner scallop flesh after 3 minutes to see if they are cooked.

Tip: Scallops are done when inner flesh is no longer transparent. Serve with rice. Garnish with wedges of lime or lemon.

Click here to comment on this recipe, leave a comment if you’ve tried it, ask others for tips and tricks or discuss another version of this recipe you’ve always enjoyed!

Chile Pepper Profile #4 – Big Jim

Big Jim
The cultivar, ‘NuMex Big Jim’ has smooth green foliage with small white flowers. The Pod color begins as green and matures into a rich red. Largest New Mexican Pepper. Pod is thick, pointed and measures up to 12 inches long by 2.5 inches wide. Mild taste. C. annuum is very diverse since it includes both hot and sweet peppers but common to most are smooth green leaves and strong branches. It is thought to have originated in Bolivia or Southern Brazil.