serrano chilies

  • Cajun Shrimp and Corn Hush Puppies

    Cajun Shrimp and Corn Hush Puppies
    Cajun Shrimp and Corn Hush Puppies
    (Serves 8)

    1 cup yellow corn meal
    1 tblsp all purpose flour
    1/2 tsp baking soda
    2 tsp onion powder
    1 tsp sugar
    1/2 teaspoon creole seasoning
    1 egg, beaten
    5-6 tblsp buttermilk
    1 cup corn niblets
    8 ounces chopped, cooked shrimp
    1 Serrano Chili, deseeded and minced
    2 tblsp white onion, minced
    2 tblsp sun dried tomatoes, minced
    1 green onion, thinly sliced (optional)
    Vegetable Oil for frying


    NOTES:
     

    Heat oil to 350 degrees.
    Mix all ingredients together, except the buttermilk. Once ingredients are mixed well, add the buttermilk a tblsp at a time until the entire mix just sticks together. You don't want it wet.

    Drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though.

  • Mango Chicken

    Mango Chicken
    Mango Chicken
    (Serves 2-4)

    1lb Chicken (boneless chicken thighs, cut into small pieces)
    2 tsp Ginger/Garlic Paste
    1/4 cup corn starch
    1/4 cup flour
    1/2 tsp Salt
    1/4 tsp white pepper
    1 cup oil (for frying chicken)

    3 tbsp Oil (for frying onions, peppers and chilies)
    2 tsp ginger/garlic paste
    2-3 medium hot green chilies, chopped medium
    1 cup red or white onion, chopped large
    1 cup Bell Pepper, chopped
    2 tbsp Soy Sauce
    4 tbsp Sambal Oelek chili sauce
    2 tbsp sweet chili paste
    2 tbsp tomato ketchup
    1 tbsp rice vinegar
    Salt (to taste)
    1/2 tsp black pepper
    2 tsp corn starch
    1/4 cup water
    1 cup mango (peeled and cubed)


    NOTES:
     

    Mix togather the cut up chicken pieces and the ginger/garlic paste.
    Now add the flour, 1/4 cup corn starch, 1/2 tsp salt and white pepper. Coat the chicken well.

    Heat up the cup of oil over medium+ heat. (We're going to fry the chicken twice, the first time, don't worry about crisping it up, that's in the second fry.) fry all chicken pieces once, do not crowd the pan, do it in batches.

    Now fry the chicken pieces a second time, in batches, set aside.

    In a different pan, heat up the 3 tbsp oil over medium heat, heat up the onions for 2-3 minutes before adding in the bell pepper. Saute for an additional 2 minutes before adding the small hot chilies and the ginger/garlic paste. Fry an additional 2-3 minutes. Lower heat to med/low.

    Mix together the soy sauce, sambal oelek chili sauce, chili paste, ketchup, rice vinegar, salt and pepper. Set aside.

    In a seperate cup mix together well the 2 tsp of corn starch and 1/4 cup of water. Set aside.

    In the onion/pepper mix pan, turn heat back up to medium/high, now add the soy sauce/chili paste vinegar mixture, mix well, bring to boil. Add the water/corn starch mix in the cup to the pan, stir well.

    Now put all the chicken into the sauce, mix well, add in the mango cubes, toss well and serve over rice.

  • Salsa (Pico de Gallo)

    Salsa (Pico de Gallo)
    Salsa (Pico de Gallo / Salsa Fresco)
    (Serves 10-12)

    6 Roma Tomatoes, cut very small (1/8th x 1/8th)
    2 jalapeno peppers, cut very small, keep seeds
    1 Serrano chili, cut very small, keep seeds (optional)
    1 red onion, minced
    1 tblsp olive oil
    1 lemon, juiced
    fresh black pepper, to taste
    1 bunch cilantro, minced
    1 bunch green onions, sliced thin
    2 tsp salt


    NOTES:I like mine cut small but if you like larger chunks, feel free! Something I learned recently, raw salsa, aka Salsa Cruda, is not really called a salsa, they call this Pico de Gallo or Salsa Fresco. A cooked salsa, would be one where the tomatoes and chilies have been boiled or roasted and typically blended. Use as a topping for cooked fish, chips and salsa, filling for burritos and tacos. If you threw these ingredients into a blender, you'd have Salsa Roja, less chunky and slightly more watery.
     

    In a large bowl combine everything. Easy.

    Mix well.

    Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

    Stores a week in the fridge.

  • Salty Hot Pepper Side

    Salty Hot Pepper Side
    Salty Hot Pepper Side
    (Makes 6-8 oz)

    12 Serrano Chilies
    3 cloves garlic, minced fine
    4 tblsp Sambal Oelek chili sauce
    ¼ cup soy sauce
    2 tsp salt
    1 tblsp olive oil

    NOTES: I started making this for a rice dish I was trying to mimic called 'spicy crispy chicken over rice'. The chicken was easy, make nuggets deep fried. The rice even easier... make rice. The trick I found was this tiny amount of salty spicy mix that there was never enough of! Here is my version of that salty spicy mix!

    In a medium sauce pan add the olive oil, when warm, add the sliced Serrano chili peppers. Sprinkle half the salt, 1 tsp, over the peppers. Cook down until soft, about 3 minutes, then let some get a tiny bit crispy, mix well. At this point add in the minced garlic and the last tsp of salt. Stir. let saute for 2 minutes. add in the Sambal Oelek, mix then add the soy sauce. Let simmer for 2-3 minutes. (the longer the more concentrated the saltiness). Use with your favorite recipes that call for some heat! Good in cheese dips, salads, pastas, breads spreads, etc! Enjoy!
    Store in refrigerator in small Tupperware covered containers.

  • Thai Noodles With Peanut Sauce

    Thai Noodles With Peanut Sauce
    Thai Noodles With Peanut Sauce
    (Serves 4 or 8 as an appetizer)

    12 oz thin (spaghetti) pasta or rice noodles
    1 cup of peanut butter, I like using (Skippy) crunchy with peanuts
    1 Serrano chilies (green), seeded, diced fine (optional)
    2 garlic cloves, minced
    1/2 inch piece of ginger, minced
    2 tblsp brown sugar
    ½ tsp cayenne pepper
    1 tblsp white wine vinegar or rice vinegar
    1 tblsp fresh lime juice
    1/4 cup soy sauce
    1 tblsp sesame oil
    4 green onions, cut into thin rings
    3-4 oz coconut milk
    1 tsp peanut oil

    NOTES: Revised Version, 11-20-2020. If you use cappellini pasta or rice noodles, the cooking time will be much less, test after 4 minutes.
     

    In a large pot boil enough water to cook 12 oz of pasta (about 16 cups with 2 tsp salt). Once the water is at a rapid and vigorous boil, add the pasta or rice noodles and stir a few times in the first few minutes to ensure the pasta does not all stick together. Cook until just done, about 7-8 minutes for pasta. Drain and set aside.

    In a sauce pan over medium/low heat, add the peanut oil, then the ginger and garlic and minced pepper, if your using it. After 1 minute add the soy sauce and brown sugar, turn off the heat and stir until the sugar is dissolved, now add in the peanut butter, vinegar and sesame oil, stir until everything is mixed well. Thin it out with the coconut milk, add a tblsp at a time until you reached the desired consistency, (thick like a good pizza sauce). Set aside.

    Mix the peanut sauce into the pasta, I always make too much peanut sauce so I have leftover for other dipping needs like chicken skewers, etc. That being said only add half the peanut sauce and mix together with the pasta and taste, adjust by adding more peanut sauce until you find a good balance.
    Add the lime juice and mix in, now sprinkle the green onions and mix into the pasta. Taste, adjust seasoning as you like, I usually add a few red pepper flakes for added heat.

    I love this dish hot, lukewarm, room temperature or any old way! Great to bring on picnics or to to potlucks, enjoy!