Clippings by madferret

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RE: Bhut Jolokia best growing conditions? (Follow-Up #4)

posted by: ottawapepper on 01.14.2008 at 09:34 pm in Hot Pepper Forum

b hopps,

At the risk of straying off topic, in response to your comment about what to pair the Bhuts with in a sauce may I suggest the following. I�m attempting to grow my first Bhut Jolokia peppers and have yet to taste one. I do hear that they are quite tasty.

I use Orange Habaneros in this sauce and it really turns out nice. First you get the fruity pepper / citrus / sweet flavor and then it�s followed up by a kick!

For what it�s worth, you may want to scale it down and try it with a small portion of Buht.


Caribbean BBQ Sauce

2 scotch bonnet chilies (or whatever you can handle), fresh or dried
1 cup orange juice
1 cup honey
1/3 cup soy or Worcestershire sauce
1 TBS ginger
1/2 tsp allspice
2 cloves garlic
1 tsp dried thyme (1 TBS fresh)

Blend together well in a blender and then simmer in sauce pan for 5-10 minutes.
Let stand in fridge overnight for fullest flavor


clipped on: 10.15.2010 at 07:28 am    last updated on: 10.15.2010 at 07:28 am

RE: Basil Everywhere (Follow-Up #4)

posted by: oilpainter on 08.18.2010 at 04:40 pm in Herbs Forum

Make pesto and freeze it. It makes an excellent fast meal out of pasta and a salad.
Or you can add a bit to soups or chicken salad


2 cups fresh basil leaves
1/2 cup olive oil
2 cloves garlic
2 tablespoons pine nuts

Whirl in a blender untiul evenly blended but you can still see bits of basil.

Pour into a bowl and stir in
1/2 cup parmesan cheese
2 tablespoons romano cheese
3 tablespoons soft butter.

Will keep in the fridge for a week or
freeze in small containers. The basil will turn dark but the taste is the same. add a small amount of oil to the top of the containers either in the fridge or for freezing.

Serve over the pasta of your choice. Before spooning the pesto over your pasta add a tablespoon of the pasta cooking water to the pesto if it is too thick

Absolutely delicious


clipped on: 09.03.2010 at 04:50 am    last updated on: 09.03.2010 at 04:51 am