I don't use use recipes, I just cook. Some recipes are complete and some not so much. Got a question or need more detail? Ask me. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.



Spicy, garlicky black bean hummus Hummus - Updated 3/30/2018

Finally, some major progress on the hummus front. Weeks of testing and studying garlic chemistry did not get the results I wanted. Smashing garlic with lemon to retard the chemical reaction in garlic that creates pungency resulted in too little garlic character and just adding fresh minced garlic was too pungent and biting. Roasted garlic was an improvement but required planning ahead. Roasting in the microwave was pretty much a failure. So I thought about how I approach making a garlicky dish like shrimp scampi...cook crushed garlic in olive oil with gentle heat, taking care not to brown it. Simple! No microwave, no crushing in lemon juice, no roasting. This is so basic I just didn't see it.

This hummus is very flavorful and serves as a great dip or as a base for veggies or meat.

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Roasted Red Pepper sauce

Very simple dish with simple ingredients. serves 3 or 4.

12 ounces roasted red peppers and water
One quarter of small can of diced tomato or Rotel diced tomato and green chilies
Sliced mushrooms
One sliced onion
1 strip of bacon diced (optional)
Two cloves garlic
1/2 teaspoon Worchester sauce
1 teaspoon salt
1 tablespoon brown sugar
1/4 cup water
1 tablespoon or more of Tabasco brand chipotle pepper sauce. or powdered Chipotle pepper to taste


Put the bacon, mushrooms, and onion in a pan and cook on med high until everything is nice and brown. If not using bacon, you will need some oil or butter. Pay attention and DO NOT BURN. While this stuff is cooking, blend the Roasted red peppers, water, worcester sauce, and garlic to make a puree and pour it into the pan once the stuff in the pan is ready. The puree will loosen all the brown bits of deliciousness, called Fond. Get it bubbling and scrape the fond loose on med high then reduce the temp to low a simmer for about 20 minutes.

Add Brown sugar to the sauce. The sweetness really seems to add flavor and body. Vary the sweetness depending on the use. Pork could use a tablespoon while pasta and beef maybe only a teaspoon.

Tomatoes. You can leave out the diced tomatoes completely if you want to; it adds a little more depth to the flavor. For a southwest taste and extra heat, use Rotel diced tomatoes with green chilies. If the sauce gets too thick add some water

Add some anise flavor with some diced fennel

No mushrooms or onion, no problem, use what you have

Got extra time, roast the peppers yourself

Note on Bacon. Take a pack of bacon, stack some strips, wrap in plastic wrap, and freeze. When you need a little bacon take out the stack and slice some off.

roasted peppers

Red Pepper sauce with Pan Fried Ravioli


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