Chile Pepper Fest

The other weekend Brooklyn Botanic Garden hosted a Chile Pepper Festival that was exactly as hot as it sounds!

Between feeling my tongue melting out of my mouth, endlessly searching for tissues, and being blissfully immersed in hot-sauce heaven I managed to pick a few favorite must-haves:

1. Jacky's James and Jellies takes the award for best jelly.  The mild is very mild and has a spice level friendly to most mouths.  The hot was HOT, but still flavorful enough to be tasty, making it great for incorporating in recipes (think cheese platter, baked brie, thumbprint cookies, etc.)


2. The Bronx Hot Sauce is definitely the best green hot sauce that I've had in awhile.  It's deliciously spicy with a hint of lime on the finish and comes with the satisfaction of supporting a community!


3. My Mustard Chicken post may not have fully reflected my love for spicy mustard - I am obsessed and will literally eat it on anything!   Holy Schmitt's Homemade Horseradish makes the best I have ever had in my life, it is an absolute must try!  They also make a beet horseradish that magically manages to capture the sweet beet flavor while still keeping the horseradish burn.


4.  Torchbearer Sauces makes not-hot sauces that are deliciously flavorful, and hot-hot sauces that will make you frantic for a tissue.  Despite the claim that Psycho Curry was their most popular sauce of the day, I have to say the Smokey Horseradish was so good I want to eat it daily.  It has a medium spice to it, is loaded with flavor, and has the perfect consistency that means you literally can use it for anything!
5.  The brownie I waited all week for came from La Newyorkina Mexican Sweets and it did not disappoint.  It's soft, fudgey texture held the perfect balance between cocoa and spice with a little bit of smoke for added depth - the only downside was the seeds!


6.  Little Bird Chocolates: the best spicy chocolate I have ever had.  Ever.


7.  Although the spicy chocolates from Raaka Chocolates were not as impressive, especially in comparison to the Little Bird booth next door, the Coconut Milk Chocolate and the Maple & Nib bars are to die for.  Fun fact: you can tour their factory 4 days a week AND learn how to make chocolate from scratch on the weekends - I cannot wait to go!


8.  Whimsy & Spice: pumpkin ginger sandwich cookies - order yours today because yes, they ship nationwide!

It's Not Grilled But...

Last summer I fell in love with yakitori marinade.

It's a delicious sauce that is a little sweet, but not as sweet as teriyaki, and is layered with flavors of ginger, anise, and spice.

Despite the fact that yakitori literally means grilled chicken, this sauteed version is pretty legit.  Try the recipe below or throw the ingredients on skewers and grill for a more authentic flavor!

Yakitori Marinade

Ingredients

• 1/2 c low-sodium soy sauce
• 1/4 c rice vinegar
• 2 inches fresh ginger
• 1 t fennel seeds
• 2 t ginger
• 1/2 t salt and pepper
• 1/2 t coriander
• 1/4 t red pepper
• 1-2 T agave, brown sugar, or honey

Combine

1. Blend all ingredients in food processor or blender until well combined.
2. Store in an air-tight container in the fridge for 2-4 weeks.

Grill-less Yakitori Chicken Saute

Ingredients

• 1 1/2 lbs chicken, cleaned and chopped into 2-3 inch strips
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 1 large broccoli, chopped
• 1/2 jalapeno, finely diced
• 2 cloves garlic, minced
• 2 c pineapple chucks
• 2 T fresh basil, chiffonade

Combine

1. In a large dish, cover the chicken in the marinade and let soak for ~30 minutes while refrigerated.
2. Wash and chop the veggies while you wait, then heat two tablespoons of oil in a large pan to medium/medium-high heat.
3. Drop the chicken pieces into the hot pan and brown on both sides until cooked through.
4. Toss in the veggies, stir well, and cover for 2 minutes.
5. Stir in the pineapple and basil and enjoy!

Chimichurri

Although typically used for seasoning red meats (ie. steak), this sauce can literally be used on anything: drizzle it on grilled chicken, spread it on a sandwich, use it as dressing for a pasta salad, stir a little into your next omelette.

This was the first time I made chimichurri sauce, but it is so good it will definitely not be my last.

Think of it as a bright, tangy cross between pesto and vinaigrette dressing, a mix that is not for the faint of heart.  If you crave a dish that is full of flavor or spice this sauce will be right up your alley.

Check back next week to see how i used mine!

Chimmichurri Sauce

(inspired by Salt House and BS in the Kitchen)

Ingredients

• 2 c fresh flat leaf parsley leaves
• 1/2 c fresh cilantro leaves
• 2 T white vinegar
• 1/2 lime, juiced
• 1/4 c olive oil
• 1-2 t crushed red pepper
• 3 large cloves garlic
• salt to taste (~ 1/2 t)

Combine

1. Make sure your parsley and cilantro leaves are well washed and dried, use a towel to pat them dry if you have to, just make sure you get all the water off.
2. Put all the ingredients in your food processor and blend for 2-3 minutes.
3. Stop the processor and taste a tiny bit of the sauce, adjust the salt if necessary, and blend again until only small bits of leaves remain.
4. Pour the sauce into a container and let sit at room temperature for a day so all the flavors infuse.
5. Enjoy!*

*Stay tuned for a delicious recipe featuring this sauce, coming up next week!