Hey folks, it’s fresh chilli season again and that means that it’s time for padrons. Mountains of them, week after week, fried up to share with my family.
But what happens when one of my suppliers sends the peppers fully grown, with far more heat than the usual, early-harvested sort? What do I do when they’re too spicy for everyone else?
I can, after all, only eat them so quickly by myself. And they don’t stay fresh forever.
So, today, we’re going to look at a recipe that I concocted to make use of the last, extra hot, green padrons, before dehydrating the red for powder. A recipe inspired by the Reddit user PintSizedHerzl, who made something similar, yet with far less focus on the spices, and has had me eager to try out my own take for quite a while now.
A recipe for padron-topped macaroni cheese, which I finally have a good excuse to use my peppers on. Here goes:
Hello again everyone, it’s the last sunday of the month and I’m sure you all know what that means. It’s recipe time!
Now, of course, I don’t always leave my recipes until the last minute like this but, well, my access to ingredients has been somewhat restricted, lately, and I’ve had a lot to do in the last week or two. So, this time around, I’m falling back on a silly suggestion from my friends, mixed in with a family staple.
I’m making udon bolognese – A variation on the classic spaghetti dish using thicker, heartier noodles and a bit of jalapeño-based spice in its sauce.
It’s not traditional and it’s made even less so by the fact that what I know as “bolognese” is actually a twist on spaghetti and meatballs, handed down from generation to generation. Yet it’s still delicious and hey, isn’t that what really matters?
Here’s my take on an italian pasta dish, with just a little bit of a japanese twist.
Hey folks, today I have something slightly special for you.
It’s a weekend bonus recipe, like I used to do, only rather more refined. It’s a rich and creamy linguine that’s a lot like a korma in some respects but, instead of heavily spiced it’s highly spicy, fairly fruity and just a little bit bright and floral.
Sounds good, right? Well, there’s a catch.
This special dish was a spur of the moment creation thought up when a rare chilli I’d long been after wound up falling into my clutches fresh and in dire need of use. It uses the bhut jolokia orange copenhagen chilli.
Hey all. This month I wanted to re-explore the idea of mixing culinary cultures
so you can, should you want, consider the following recipe to be inspired by
may’s fruit risotto.
The link is tenuous at best, however, since the only thing these dishes really
have in common is that they’re both part-italian fusion foods. The risotto was a
fruity rice dish with japanese, moroccan and peruvian influences, while today’s
penne a la arrabiata is a more chinese take on a classic tomato-based pasta one.
Because I was looking at recipes and thinking about making a hotter version with
more interesting chillies when I realised that all the posher arrabiata sauces
added in red wine.
By swapping that out for a (rather cheaper) red wine vinegar and adding in a
little extra sugar, suddenly we have the beginnings of a tart yet sweet sweet
and sour. Which, of course, paves the way for us to use one of the few dried
chillies that are popular in chinese cooking.