Re: [CH] OT: Gravlax
Dave Drum (dirty_dave@chillicooks.org)
Thu, 19 Jun 2008 17:44:53 -0500
George Nelson Jr wrote:
> Dave Drum's points about Gravlax being Scandinavian
> thereby having little connection to chile-hot in its
> native form does not preclude adding a little to the
> spice mix.
>
> Dave's recipe using lemon grass looks good, but uses
> no chile. You could substitute some of a favorite
> powder (dried red ancho, or cayenne or habanero) for
> some of the black pepper and get the effect. Salmon
> marinating in dill, lemon and garlic is a good
> preparation for the grill. When I know the missus is
> not looking, some dried ancho powder goes in and no
> one complains, not even the cat. Such an addition
> will blend nicely.
I did say " Tasting the recipe in my head suggests that a couple of
green jalapeņos might substitute for about half of the peppercorns.
Give it a whirl and let us know. Bv)= "
I hope someone reports back.
--
ENJOY!!!
From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider
... Laughter and tears are both responses to frustration and
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to do afterward. -- Kurt Vonnegut