Tag Archives: cayenne pepper

PROVOLONE PICCANTE

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Like the cheese most associated with Italy, Mozzarella, Provolone is pasta filata—an Italian term meaning “spun paste”. It refers to a technique in the manufacture of a family of Italian cheeses which we know in English as stretched-curd or pulled-curd or plastic-curd cheeses. Pasta filata cheese-making begins in the normal way. The milk is warmed and curdled and allowed to rest for an hour. Then the curds are cut into small pieces and the whey drained off. The curds then rest for several hours. Then follows the filatura. The curds are steeped for some hours in a bath of very hot whey or water. When they begin to float most of the liquid is removed and the curd is then mixed and kneaded until the desired soft, elastic, stringy texture is obtained. The mass of curd is divided and shaped into individual cheeses. In the case of mozzarella the process is now essentially complete, but for other formaggi a pasta filata, such as Provolone, aging is required. There are two kinds of Provolone: Dolce (soft) Provolone is a young, semisoft and smooth table cheese that has typically been aged for two to three months. It’s mild in flavor and smoothly velvety on the tongue. Then there is what you are about to taste—a Picante (piquant) Provolone which can be curdled using the rennet (an enzyme used in cheese making) from a goat, lamb or calf. These rennet’s contribute to Picante’s stronger flavor as does the aging process. Typically, Picante is aged for six to twelve months, though we’ve known a few Italian Provolone’s that have been aged as long as two years. Italian-style Provolone can be made with buffalo or cows’ milk, or a mixture of the two, either of which may or may not be pasteurized. Sometimes it’s lightly smoked using the branches of apple wood. Clearly, there’s plenty of room for variation in the ingredients and the process of making this cheese, which is why this is one that definitely bears the mark of each individual artisan. Basically, if you take Mozzarella, hand-rub the surface with brine, bind it with rope, and hang it up in a room with the proper temperature and humidity, in time it will turn into an entirely different cheese—something very close to Provolone. But here’s how they do it in Italy. After using his unique combination of rennet’s to coagulate the milk, the cheese maker cuts the newly formed curd into leaf-like slices, which are first scaled and then kneaded like dough. He works the dough until it spins and becomes elastic, and then it is pressed and molded to prepare it for aging. Each one of these fine Italian cheeses is individually hand shaped by an artisan cheese maker. He has the delicate task of molding the cheese in such a way as to avoid formation of air bubbles or liquid in the paste, thereby achieving a smooth and uniform surface. Next the cheeses are immersed in a salt bath, and the length of time may vary. When they are removed from the brine they are washed with cold water, wrapped and secured in rope. Only then are they ready to be aged, or smoked and then aged. As they are suspended from the rope and slowly cured in the aging chamber, they become clearly recognized as Provolone. Provolone was the traditional cheese of Southern Italy. By the end of the nineteenth century, production had already spread to the Po Valley and the area between Brescia and Cremona in particular. Its name derives from the Neapolitan words “prova” or “provola,” which mean globe shaped. Provolones are created in a variety of globe-like shapes, in a range of sizes from half pound melons to torpedo shapes weighing two hundred pounds.

TASTING NOTES

Your authentic Italian Provolone is a grating cheese, full-bodied and buttery with a slight snap. Aged Italian Provolone’s are much more flavorful than standard issue sandwich provolone. Made into huge “salamis” and then aged for over a year, this succulent, sharp, buttery flavor would be the star of an antipasto plate. If you’ve only tried the soft, supermarket “deli” version of Provolone, this cheese should be a revelation. Serve it with Italian olives and thin slices of Prosciutto di Parma, and your friends will discover a whole new Provolone persona Provolone as they eat it in Italy! Grate it over pizzas and pastas or anything that calls for a cheese topping (which is just about everything if you ask us!) It melts best when shredded first. For a scrumptious treat, try it with some red grapes, pears, figs, tomatoes, roasted red peppers, olives or hearty breads drizzled with olive oil. A favorite of ours is provolone melted over fresh bruschetta. Delicious!

Pair with full bodied and aged red wine.

Cheese Type: Provolone

Milk Type: cow

Rennet:

Age: 3+ months

Origin: Italy

Region: Po Valley

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Grapeseed Oil for Heart Healthy Fried Faba Bean Snack

By Chef Lippe

Grapeseed Oil

Grapeseed oil has been a well kept secret of gourmet chefs for a long time. It is light and nutty, yet neutral flavor and has the ability to enhance the flavor of a recipe without overpowering them.  It leaves no greasy aftertaste! Which makes it excellent for marinades and salad dressings. Grapeseed oil has a high smoke point (485 F) making it ideal for hot food preparation such as frying and sautéing without smoking. No more setting of the smoke alarms!

Grapeseed oil is made from the seeds of grapes after the wine is pressed. There is no need for hybrid or genetically engineered crops and it does not require additional usage of farmland or water to produce.

Grapeseed oil is high in vitamin E and is 76% essential fatty acid, linoleic acid (also known as Omega 6), low in saturated fat.  It contains natural chlorophyll and valuable antioxidants known as proanthocyninidins. Studies have shown that these antioxidants can significantly raise HDL cholesterol (good cholesterol) and lower LDL cholesterol (bad cholesterol) and triglycerides and may even lower your risk of cardiovascular disease and impotency!

Grapeseed oil has the ability to slow down and reverse free radical damage and reduce the risk of heart disease and slow down skin aging. It is 50 times more potent than Vitamin E and 20 times more effective than Vitamin C in destroying free radicals that roam the body and damage cells.  Additional studies have shown that grapeseed oil can help protect the body from sun damage, improve vision, improve joint flexibility, improve blood circulation and reduce allergic and asthmatic symptoms by inhibiting the formation of histmines.

It contains NO cholesterol, NO sodium and NO preservatives. It is NOT hydrogenated and contains NO solvents, NO trans-fatty acids or free fatty acids. In other words it is so much better for us than any other type of oil.

Grapeseed oil has long been used to promote health.  Some believed it to be an ingredient in a dish know as pulse, and the Old Testament tells us that the prophet Daniel preferred eating this dish over others in order to stay healthy.  To this day, grapeseed oil is used in many cosmetics and skin care products promoting healthy skin.

Pulses are dishes that include chickpeas, peas, lentils, beans and lupins. Pulses are low fat, high fiber, no cholesterol, low glycemic index, high protein, high nutrient foods.  They are excellent foods for people managing diabetes, heart disease or coeliac disease.

Enjoy and know that you are eating healthy!

Faba Nuts

This traditional crunchy snack is popular throughout Northern Africa and the Middle East. They are simple to prepare and provide a tasty alternative to the salted nuts often served with drinks.

Serves: 6
Preparation: 1 hour
Cooking: 20 – 25 mins
Legume Lead-In: Soak whole or split dried faba beans overnight in three times their volume of water. Beans should be consistent size for even frying. Kabuli chickpeas can also be used as a substitute or combine the two types when done for a tasty medley.

Ingredients

  • Desired quantity of faba beans and / or kabuli chickpeas
  • Grapeseed oil roasted garlic

Seasoning

  • Garlic salt
  • Chicken salt
  • Black pepper
  • Cayenne pepper
  • Chilli powder
  • Cumin and / or coriander

Instructions

  1. Deep fry in very hot grapeseed oil. Caution: Cover pot while faba beans are frying or be prepared to clean your entire kitchen! Some pop like popcorn.
  2. Cooking time varies according to bean size. Try a few first to get the precise cooking time – our testers found 2 minutes was too short and 3 minutes too long for their conditions. The bean should reach consistency of a roasted chestnut.
  3. When cooked, spead on paper towel to absorb excess oil.
  4. Lightly salt or spice as desired.
  5. Once cooled, Faba Nuts will remain crisp in airtight container.

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Filed under cayenne pepper, Chef Lippe, Chile Powder, Faba Bean, Food, Grapeseed Oil, health through eating, heart health, Pepper, recipes, spices

Berbere Spiced Chicken BBQ

Berbere Spiced Chicken BBQ

By Chef Lippe

Berbere Spice a Moroccan (North African) blend used by the nomadic tribes on grilled lamb. This blend is extremely versatile and can be used on grilled meats, poultry, game or fish. You can get all the spices on line and make the blend yourself or we sell it already blended at www.cheflippe.com The nice thing about making your own blend from scratch is you can adjust the level of heat to suit your taste, increasing either the amount of cayenne pepper or by using a hotter cayenne pepper or a mild version.  Or if you are in our house we have half the chicken hot and the other half mild.

Berbere Spice Blend mix

  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/2 teaspoon coriander
  • 1/2 teaspoon fenugreek
  • 1 1/4 cups cayenne pepper
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ginger
  • 2 tablespoons salt
  • 1/2 cup paprika
  • 1 tablespoon salt

Store unused blend in an air tight container. Enjoy

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Pork shoulder with chocolate chili sauce

Pork shoulder with chocolate chili sauce

By Chef Lippe

This dish takes a long time to cook and some advanced planning to get all the ingredients but is so worth the effort!  The chocolate stout is the hardest ingredient to find and if not handy at your local beer shop can be ordered on the internet.  Order some extra because as bad as chocolate beer sounds it actually tastes great.  The day before you plan to eat this you need to start.  The pork shoulder needs to marinate at least 12 hours in with the dry rub and it will have to slow cook for another 8 hours the next day.

Ingredients:

5 pound pork shoulder, trimmed

Olive oil

1 tablespoon brown sugar

4 tablespoons chili powder, (1 reserved)

2 teaspoons ground cayenne pepper, (½ teaspoon reserved)

Salt and pepper to taste

2 14.9 ounce cans Double Chocolate Stout, (1 reserved for chef and this can be found on the internet if your local shop does not carry)

1 and ½ cups orange juice (reserve ¾ cup)

1 and ½ cup chicken stock (reserve ¾ cup)

1 medium onion, roughly chopped

4 medium carrots, 2 roughly chopped, 2 julienned

2 celery stalks, roughly chopped

6 to 8 garlic cloves, smashed

2 jalapeno peppers, roughly chopped

1 red bell pepper, julienned

2 tablespoons tomato paste

1 ounce of 60& or greater chocolate, grated (about 4 squares of a Lindt bar)

1 tablespoon butter

Chocolate pasta

Directions:

Wash and pat dry pork shoulder, trim excess fat from shoulder and lightly coat in olive oil

Liberally apply salt to shoulder. Combine the brown sugar, chili powder and cayenne pepper  once mixed rub onto the shoulder.

Wrap in plastic wrap and refrigerate overnight.

The first thing the next morning place pork shoulder in a slow cooker.

Add the chocolate stout, orange juice and stock , add onion, roughly chopped carrot, celery, garlic and jalapenos.

Cook on low for 7 to 8 hours.

When done cooking strain/separate the fat from the braising liquid. Add braising liquid and reserved orange juice and stock to medium sauce pan and start reducing.

Once this mixture has reduced by half, whisk in tomato paste.  Taste and adjust spices if necessary

Whisk in grated chocolate and butter, once melted remove from heat.

Bring a pot of salted water to a boil while shredding the meat.

Shred the pork, add in the remaining chili and cayenne powder and toss together, add ¼ of the sauce and heat the meat up.

While you are heating meat back up add pasta to boiling water and cook al dente.

To serve this dish, place chocolate pasta on a large platter, cover with meat and cooked onions and carrots, add remaining sauce and then top julienned vegetables, grate some more chocolate over the top as if it where cheese.

Enjoy!

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Filed under cayenne pepper, Chef Lippe, Chile Powder, Chili Powder, chocolate, chocolate pasta, Food, Food blog, pork shoulder, recipes, slow cooking, Slow Food

Cincinnati-Style Chili

By Chef Lippe

I have taken the traditional dish of Cincinnati-style chili and added a few tweaks of my own.  I use fresh dried tomato basil pasta with pork belly sausage.

Ingredients

12 ounces package of Chef Lippes tomato basil pasta

1 tablespoon olive oil

12 ounces of pork belly sausage

1 onion (chopped)

1 tablespoon minced garlic

1 cup tomato sauce

1 cup water

14 fresh tomatoes chopped

2 tablespoons red wine vinegar

2 tablespoons chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon paprika

1/2 teaspoon ground allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon hot cayenne pepper powder

1 16 ounce can kidney beans (drained and rinsed)

1 cup shredded cheddar cheese (optional)

Directions:

Heat olive oil in large frying pan. Sautee onion until tender, mix in pork belly sausage, garlic and cook until the sausage is browned. Drain off some of the grease.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, cayenne pepper.  Heat over medium-high heat until mixture begins to boil. Reduce heat to low, cover and simmer about 20 minutes to thicken sauce.

While sauce is cooking bring large pot of salted water to boil. Add fresh pasta and cook until al dente (2 minutes) Drain well, place on platter.

Stir beans into chili and mix well, pour onto pasta.

Top with shredded cheddar cheese.

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Late night snack for the soccer game

By Chef Lippe

This is a quickie!

Melt one bag of chocolate chips in microwave

1 teaspoon cayenne powder mixed in

pour over 1 bag of popped popcorn (spread out on cookie sheet) stick in freezer for 5 minutes

Enjoy!

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Salmon With Pink Peppercorn Citrus Sauce

Salmon With Pink Peppercorn Citrus Sauce

By Chef Lippe

This light main course is elegant yet easy. The fish can be poached, baked or grilled (see VARIATION, below) and served warm, cold or at room temperature. The recipe doubles easily; wrap each side of salmon separately. With all the spices this one is also good for you. Check out my blog on cayenne pepper and a healthy heart at http://wp.me/p2n8ji-v

The pinks of peppercorns and pomegranate seeds add a beautiful touch to the presentation. Although pomegranates are not always in season, the seeds are sold separately in vacuum packaging.

MAKE AHEAD: The citrus can be prepped and refrigerated; the vinaigrette can be prepared and refrigerated 2 days in advance. The fish can be baked 1 day in advance. Combine the fruits with the vinaigrette just before serving/spooning over the fish.

8 servings

Ingredients:

For the fish

  • 1 tablespoon unsalted butter
  • 1 4- to 5-pound side of skinless salmon, bones removed
  • Peel of 1 medium lime, removed in long strips
  • Cayenne pepper
  • 1-inch piece peeled ginger root, freshly grated (2 to 3 teaspoons)

For the vinaigrette

  • 2 teaspoons sherry vinegar
  • 2 teaspoons pomegranate juice
  • 2 teaspoons pink peppercorns
  • 3/4-inch piece peeled ginger root, cut into julienne (2 teaspoons)
  • 1/4 tablespoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon celery seed
  • 1/4 jalapeno pepper, stemmed, seeded and minced (optional; 1 teaspoon)
  • 1/4 cup olive oil

For assembly

  • Leaves from 2 to 3 stems cilantro, cut into chiffonade (2 tablespoons)
  • 1 medium lemon, sectioned and cut into medium dice (see NOTE)
  • 1 medium lime, sectioned and cut into medium dice
  • 1 medium orange, sectioned and cut into medium dice
  • 1 large Texas ruby red grapefruit, sectioned and cut into medium dice
  • Salt
  • Freshly ground black pepper
  • Pomegranate seeds, for garnish (see headnote)

 

Directions:

For the fish: Preheat the oven to 450 degrees.

Tear off a large piece of aluminum foil that is 4 inches longer than the length of the salmon.

Use the butter to grease the shiny side of the foil, then place the fish in the center of the foil (with what would have been skin side down).

Cut the strips of lime into very thin strips (julienne); place them in a small glass dish. Cover with water and microwave on HIGH for 45 seconds to soften.

Season the fish lightly with the cayenne pepper. Sprinkle the ginger over the fish, then scatter the julienne of lime zest on top.

Bring the long edges of the foil together, folding them 2 times to seal tightly; leave a little headspace for steam that will rise from the fish. Fold the ends as you would the ends of a present, then over twice to seal the edges.

Place the foil packet on a rimmed baking sheet and bake for 16 to 20 minutes. Remove from the oven and immediately open the foil or the fish will continue to cook. If the salmon looks undercooked in spots, re-seal the foil loosely and return to the oven for 5 minutes.

While the fish is cooking, make the vinaigrette: Combine the sherry vinegar, pomegranate juice, pink peppercorns, fresh and ground ginger, salt, celery seed and jalapeno pepper, if using, in a medium bowl. Whisk in the oil in a slow, steady stream to form an emulsified vinaigrette.

If serving the fish immediately, combine the cilantro and fruits with the vinaigrette and the sauce over the salmon fillet. Season with salt and pepper to taste. If serving the fish at room temperature, do not combine the fruit with the vinaigrette until just before you serve the fish. Garnish with pomegranate seeds, if desired.

VARIATION: The salmon may be brushed with 2 tablespoons of the vinaigrette and then grilled over the direct heat of a charcoal or gas grill for 10 minutes per inch of the fish’s thickness. This method is good for smaller pieces of fish if you are planning to turn the fish over during grilling.

NOTE: To section citrus, use a large chef’s knife to slice off both ends of the fruit. Stand the fruit on 1 end and slice downward along the curve of the fruit, cutting away both the peel and pith but leaving as much of the fruit as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.

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