Sweet weet & Spicy Red Pepper Linguine
8 oz Whole Wheat Linguine
1-1/2 cups Marinara Sauce
4oz jar of Roasted Red Peppers
1/4 cup 2% Greek Yogurt
1 cup fresh Basil, chopped
1 tsp Hot Pepper Sauce
Salt & Pepper
Directions: Cook Pasta. In the meantime, cut red peppers into strips and simmer with marinara sauce over medium heat for 5 minutes. Remove from heat. Place yogurt in bowl and whisk in a little bit of the marinara mixture to “temper” the yogurt (prevents curdling). Then whisk the yogurt into the sauce. Cover to KEEP WARM. Drain linguine and toss in a large bowl with the sauce, basil and hot pepper sauce. Sprinkle with cheese and serve immediately. Makes 4 servings.
As part of their monthly 24, 24, 24 series, Foodbuzz had She Brews Good Ale create a 3-course beer-paired meal entirely composed of ingredients from the state of Illinois or within 180 miles of Carbondale. We were fortunate enough to be included.
See the entire menu here and our inclusions below.
Ricotta Toasts with Wildflower Honey served with Schlafly Biere de Garde
- 3 whole wheat buns (from Juan & Tammy’s Puerto Rican Carry Outs, purchased at Family Friendly Farm, Cape Girardeau, MO)
- 2 heads garlic (from Green Ridge Farm, purchased at the Neighborhood Co-Op, Carbondale, IL)
- 2 cups ricotta (from J. Viviano & Sons in St. Louis, MO)
- Bacon (from Oberle Meats, Ste. Genevieve, MO)
- Natural Herb Shaker (from Darn Hot Peppers, purchased from the Makanda Country Store in Makanda, IL)
- Freshly ground pepper (peppercorns from Darn Hot Peppers)
- Wildflower honey (from Master’s Touch, purchased at the Neighborhood Co-Op)
Fry a 1-inch slice of bacon fat in a pan until the juices emerge. Cut the tops off of both heads of garlic and drizzle the rendered bacon fat over the top (less than a quarter tsp each). Powder with chili seasoning, cover with foil, and bake in the oven at 400 degrees for 50 minutes. Take the garlic out and let cool for a few minutes.
Cut the buns in half and toast in the oven. Spread the garlic over the top (about two heads per toast), add a healthy dollop of ricotta, sprinkle with fresh ground pepper, and drizzle honey over the top. Serve warm.
The Schlafly Biere de Garde is a light but complex farmhouse ale. It is effervescent, fruity, has a bit of yeasty funk, and is a great beer for appetizers. I served a 750 mL bottle, in flutes when people arrived–perfect for 6. The flute helped concentrate aromas to the nose and was lovely against both the creaminess of the ricotta, the sweetness of the honey and the little bit of spice from the garlic and pepper.
- 2 lbs beef (from Lick Creek Beef, purchased at the Neighborhood Co-Op)
- 1/2 lb bacon (from Oberle Meats, Ste. Genevieve, MO)
- 1/4 tsp ground cayenne pepper (from Darn Hot Peppers)
- 2 tbsp Ozark seasoning (from Three Willows Farm, purchased at Local Harvest Grocery, St. Louis, MO)
- 3 tbsp seasoning from Darn Hot Peppers’ Natural Herb Shaker (from Darn Hot Peppers)
- 1/4 tsp of Arne’s Hot Pepper Sauce (from Arne’s Hot Peppers, Dogtown, MO, purchased at Local Harvest Grocery)
- 1 bottle Crown Valley Porter (purchased at the Show Me Shop, Ste. Genevieve, MO)
- 3/4 bottle Schlafly Coffee Stout (from Schlafly Bottleworks, St. Louis, MO)
- 1/2 cup water (tap)
- 6-inch horseradish root (from Schlafly Gardenworks, St. Louis, MO)
- 5 cloves minced garlic (from Green Ridge Farm)
- Grated cheddar cheese (from Ropp Jersey Cheese in Normal, IL, purchased from Kindling in Carterville)
Combine chili seasoning, cayenne pepper and Ozark seasoning in a bowl. Toast in a pan on medium heat, stirring so it doesn’t burn, for about 3-5 minutes. Set aside.
Cut bacon into chunks and fry in a large frying pan, until cooked and just starting to turn golden. Remove from pan and set aside. Brown beef in bacon juices until cooked through. Transfer to stockpot.
Add spices to beef in stockpot and cook for about 2-3 minutes, until spices are well distributed.
In the meantime, add garlic to pan and fry on medium for two minutes. Add 1 cup of Crown Valley Porter to deglaze the pan. Let boil for about two minutes, then transfer contents of pan to stockpot. Add 1 cup of Schlafly Coffee Stout, 1/2 cup of water, and hot pepper sauce, and bring to a boil. Once boiling, turn the heat to low, cover and let simmer for 2 hours.
While simmering, cut the fat from the bacon. Save the fat for another use. The remaining meat will be added to the chili after it has been simmering for one hour. At the same time, cut the horseradish root in half and add to simmering chili. At the two hour mark, remove the horseradish root, add another 1/2 cup of the Coffee Stout, mix, and allow to simmer uncovered for two more hours. At the four hour mark, cover again and let simmer for one more hour.
Serve with cheddar cheese.
I had hoped to get a smoked porter for this dish, so the Schlafly was a propitious last minute pairing. I considered pairing the coffee stout or Crown Valley Porter, but the coffee stout tasted too much of coffee and I only had one bottle left of the Crown Valley Porter, which went into my dish. The Extra Stout, however, was the perfect pair; it is a dry beer, but next to what ended up being quite a spicy chili, it was solid, toasty and malty, and even a bit smoky. Because of the unavailability of tomatoes and onions this time of year, this chili has no tomatoes, onions (or beans, for that matter). It is thus a rather dark chili, especially since it cooks in dark beers, however it is extremely flavorful. I would recommend the Extra Stout with other chilis of this kind, although it might not be the right pair for a chili that relies more on acidic tomatoes.
This one is perfect for watching the big game, all it takes is a little time and some fresh ingredients. This one is sure to impress all your buddies and goes great with your favorite beer. To see all dhp recipes click here.
Chorizo Stuffed “Darn Hot” Anaheim Chiles
Prep Time = about 10 minutes, Cook Time = about 30 minutes
– 6-8 large Anaheim chilies
– 6 ounces chorizo sausage
– 1 egg, lightly beaten
– 1/4 cup fresh cilantro, chopped
– 1 cup bread crumbs
– 1/2 small onion, chopped
– 1 clove garlic, chopped
– 1 cup mushrooms, finely chopped
– 1/3 cup chihuahua cheese, shredded
– 1/4 teaspoon Darn Hot Peppers Herb Shaker in place of salt
Place sausage in a skillet and add 1/2 teaspoon of darn hot herb shaker. Cook on low heat for about 10 minutes, pour off excess grease. Add mushrooms and cilantro into skillet, cook for an additional 5-6 minutes. Pull from heat and stir in egg, cheese, and bread crumbs. Place chilies on grill and cook about 3 minutes each side. Remove from grill, take off charred skin, cut lengthwise to remove seeds. Fill chilies with chorizo stuffing and place back on the grill for an additional 6 minutes.
I like to eat w/ fresh flour tortillas and a tamarindo Jarritos.
Reposted from thechiliking.com blog. This is a great site, be sure and check it out if you have questions about growing chiles in the home or are looking for recipes.
Chilli Oil Recipe:
Chilli oil is probably the simplest way to add a bit of flavour (not to mention heat) to virtually any dish. You can either use it to cook with in place of normal olive oil, or simply drizzle some over freshly prepared dishes. It will liven up any dish but it is particularly good on pizzas and pasta.
Dried red chillies