Re: [CH] PepperFool Problems - Hot Luck Recipe
Marilyn Reese (plantphreak@hotmail.com)
Sat, 16 Jun 2001 16:48:40 -0700
Well, THERE you are. Thanks for the recipe, it's going in my save folder.
(If for nothing else the recipe for pesto with habaneros. I have basil, I
have habs, life is good.)
Marilyn
*********
The easiest way to find something lost around the house is to buy a
replacement.
----- Original Message -----
From: "Robert Lusk" <rlusk12@earthlink.net>
To: "Chile Heads" <Chile-Heads@globalgarden.com>
Sent: Saturday, June 16, 2001 4:30 PM
Subject: [CH] PepperFool Problems - Hot Luck Recipe
> Hello All,
>
> I've been inundated with email concerning the status of Pepperfool.com.
> The site was deleted from the hosts computers on Wednesday morning.
> I have switched companies and the site should be back up by Monday.
> There is a "mirror" at http://www.geocities.com/pepperfool .
>
> The So. Cal hotluck at Curt & Susie Snyder's was a blast.
> The Chipotle Ale went very well with the Thai Soup, Dr. Bob's Habanero
> Pasta, Chile Verde, Green Chile - Cheese Tamales, Black Bean Tamales,
Jim's
> Bread, and Marilyn's now famous Lemon Bars. Food was great, company was
> better. And yes, I too can now say I know who Rich McCormack is. (But
will
> I recognize him without a blue tongue?)
>
> Here is the recipe for the dish I brought. I made way too much and have
been
> eating it all week. A few of my non chile loving friends loved it. - on
the
> way in that is. :-)
>
>
> * Exported from MasterCook *
>
> Nuclear Pesto Pasta with Roasted Vegetables-Sun Dried
tomatoes
>
> Recipe By : Robert Lusk
> Serving Size : 0 Preparation Time :0:00
> Categories : Pasta Hot Luck Pepperfool
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Pound Bow Tie, Penne, Campanile Pasta
> 1 Bunch Asparagus
> 2 Cloves Garlic -- chopped
> 6 Cloves Roasted garlic -- minced
> 2 Bell Pepper -Red or Yellow -- Roasted and chopped
> 1/2 Cup Sun-dried tomato
> 2 Tablespoons Extra virgin olive oil
> 2 Tablespoons Pesto sauce *
> 1 teaspoon Jims Habanero Powder
> 2 Habanero Chiles - minced
> Salt & Pepper
> 2 teaspoons Balsamic vinegar
> Pesto:
> 2 Cups basil
> 1/3 Cup Parmesan cheese
> 1/3 Cup Olive Oil
> 1/4 Cup Toasted Pine Nuts
> 1 Tsp salt
> 2 Fresh Habaneros
>
> Preheat oven to 400 F. Snap bottoms of asparagus off and clean with a
vegie
> peeler. Put asparagus in a dish just large enough, with chopped garlic, 1
> Tbs olive oil, balsamic vinegar, salt and pepper. Roast for 25 minutes.
Chop
> into 2" pieces. If you don't have a jar of roasted peppers roast them
along
> with the asparagus.
>
> Rehydrate the sundried tomatoes in a small amount of hot water. Let sit
for
> 25 minutes (while asparagus is cooking).
>
> Cook pasta and dump the vegies, olive oil, pesto, chiles and parsley and
mix
> together.
> This is good hot or cold.
>
>
> Robert Lusk
> C.E.O: http://www.pepperfool.com
> Recipes, Restaurant Reviews, Photos, Hot Sauce, Dried Chiles and
everything
> else chile...
>
>
> - - - - - - - - - - - - - - - - - - -
>
>