Re: [CH] Pepper Butter?
Chet Bacon (chet@chetbacon.com)
Sat, 04 Sep 1999 16:19:45 -0400
Her is a recipe for apple butter and another for pepper butter on
flounder.. I would think that you could adapt either to pepper butter.
Follow the 1/4 cup of sugar per 1 cup of strained pepper pulp.
The reason it is called butter is that it is really a spread (not a jam
or jelly) with the consistancy of a buttery spread.
Hope it helps
Chet
Apple Butter
12 medium apples; unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
Core apples, cut into eighths, and place in heavy saucepan. Barely
cover with water (about a cup). Cook over medium heat until apples just
soften, stirring often. Cool slightly and force through food mill.
Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of
pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to
cook, stirring constantly, until temperature of apple mixture reaches
220 on a candy thermometer. Ladle into sterile 1/2 pint jars, seal, and
process according to jar manufacturer's instructions. Makes about 6
pints, or 81 servings of two tablespoons
each.
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-
NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and
nutmeg, add 2 tablespoons finely chopped candied ginger with
spices.
Add 1 teaspoon grated lemon peel, omit ginger and
cloves.
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Broiled Flounder With Red Bell-Pepper Butter
4 large flounder fillets
1/2 teaspoon safflower oil; for coating pan
1 red bell pepper
4 tablespoons unsalted butter; softened
2 teaspoons minced shallots
1 teaspoon lemon juice
1/4 teaspoon Tabasco Sauce
1. Wash fillets and pat dry. Lightly oil a large baking sheet. Preheat
broi
ler.
2. Cut pepper in half, seed, and place, cut side down, on baking sheet.
Bro
il until skin blackens (1 to 2 minutes). Place pepper halves in a paper
bag
for 1 minute to steam, then rinse and peel off blackened skin. Place in
foo
d processor or blender with butter, shallots, lemon juice, and Tabasco.
Pur
ee until thick spread is formed. Remove from blender, spoon into a
small bo
wl, and
refrigerate.
3. Broil fish on the same baking sheet. Cook 3 minutes per side for
fillets
, 5 to 8 minutes per side for steaks. Turn once. Test for doneness by
flaki
ng with a
fork.
4. To serve, place a generous spoonful of red pepper butter on top of
each
piece of broiled
fish.
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NOTES : Flame-roasted red bell peppers are pureed and mixed with
shallots and unsalted butter to spread over this tasty entree. You can
use a variety of fish -- from salmon or swordfish steaks to thin fillets
such as sole or flounder. The cooking time will vary according to the
thickness of the fish
. Steam fresh asparagus or broccoli to accompany this easy
entree.
Rob Lusk wrote:
>
> I recently had a request for a Pepper Butter recipe. I believe the recipe
> used hot wax peppers and contains no real butter. Has anyone heard of this
> concoction?
>
> Robert Lusk....
> Pepper Fool
> www.PepperFool.com
> Recipes, Hot Sauce, Restaurant Reviews, Photos and more.
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