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Hot Peppers from my Garden!

Ghost Peppers, Scotch Bonnets of various colors, Beni Highland, Habanero’s, Lemon Drop, Bishop’s Crown….to name a few!!!

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Foodieforager’s Garden – Scotch Bonnet Peppers 

Yellow Scotch Bonnet Peppers

 

The first Scotch Bonnets of the season are ready!  This is but one of many plants (this one I brought in over the past winter, thus the earlier fruiting than my others).  Looking forward to the fresh, HOT, fruity taste that I so crave over the winter months!  Not sure whether these will be enjoyed in their purest form – sliced with a dash of salt  – or used in a dish.  Yum!!!

Grilled Shishito Peppers

  

Grilled Shishito

 

I am a pepper fanatic, no question about it!  The fanatic side, though, has been biased to hot – and I mean HOT peppers like Scotch Bonnets, Devil’s Tongue, etc.  So imagine my delight and surprise when I discovered these gems (not hot!!!) a couple of years ago while dining in Las Vegas.  

These peppers are green, thin-skinned, 2-4 inches long and mild. OK so maybe (?) some might think there is a tiny bite, but I just find them packed with flavor, not heat.  Anyway, if you are lucky enough to get a hold of these from a local market, or if you grow your own, as I do, here is a quick and tasty way to enjoy!  We enjoyed these last night with dinner.   

Grilled Shishito:  Wash, brush with a small bit of olive oil, and throw on the grill.  Cook until lightly charred, and once plated,  immediately sprinkle  with a nice finishing salt like Cyprus Black or Himalayan Pink.  Squeeze fresh lime over top, and enjoy!!!! Oh so good.  Trust me!!!

Mush vs. Polenta –   If you buy “polenta” in the meat department,  usually near the bacon and sausages, it is called cornmeal mush.  If you buy it elsewhere in the store, it is called polenta.  The funny thing is, you pay twice the amount for plain polenta when mush is exactly the same thing!  Mush never comes flavored, though, so if you are looking for flavored polenta, you have to spend the extra money, or cheaper yet, make it yourself!  I suspect mush is more regional to the midwest, but am not sure.

Breakfast: 2 cups of Coffee with Honey.

Lunch: Cornmeal Mush.  I sliced up the cornmeal mush and fried in a small mix of olive oil and butter.  I love my mush with pure maple syrup.  Simple and easy and just one way of eating it.

Dinner: Turkey Chili made with Scotch Bonnet Peppers.  We love chili, and the hotter the better in this house!  I started by browning one pound of lean ground turkey in a large pan.  I drained what little oil there was, and added 1 small diced onion and 1 mashed garlic clove, to the pan, cooking for a few minutes.  I had already soaked and cooked pinto beans and black beans, so added those along with 1 can of chopped tomatoes, a few chopped sun-dried tomatoes, and about 1 cup of water.  I then added at least 3 frozen Scotch Bonnet peppers from last summer – finely minced – along with several slices of jalapeno peppers.  I then added about 2 tsp of cumin, sea salt, fresh ground black pepper, stirring well.  I covered and simmered on low for a couple of hours, adding water as necessary, along with a dash of chili flakes.  Yes, we like flavor and heat!  I served over rice with shredded cheddar, chopped onions, and sour cream.  So good!!!!!!

Turkey Chili made with Scotch Bonnet Peppers

Snack: Flax Snacks and an Orange.

Breakfast: 1/2 cup coffee with cinnamon and honey.

Lunch: Scrambled Egg White Soft Taco Roll-Up.  This is obviously a favorite, and uses up leftovers (like refried beans from last night!).  I scrambled two egg whites, and heated up a soft taco.  When the eggs finished cooking, I added to the center of the taco along with shredded cheddar cheese, refried beans (heated), a bit of hot sauce along with some fresh chopped Scotch Bonnet pepper.  I rolled and ate while checking email!

Dinner: Cucumbers with Cream Cheese and Watercress, and Quick Caesar Salad.  I simply sliced cucumber and spread a tad of cream cheese on each.  I then topped each with a bit of watercress, and enjoyed as a refreshing appetizer.  I then chopped up some washed romaine lettuce, shredded some parmesan cheese and sprinkled over top, diced avocado and added…..then simply topped with an organic Caesar dressing.  It needed a crunch so added some flax chip crumbles and viola!  Fast and fresh…

Snack: a Banana.  What else??? Also a piece of  Mrs. Peacock’s Brittle!

Breakfast: 2 cups of coffee with cinnamon, and a tsp of honey! Yes, it tasted quite good.

Lunch: Toast with Honey.  Big hurry today, as I needed to get on the road and visit clients…so??…toast (rye) with honey.  Fast but tasted so great!  I admit that my mother has me turned on to eating honey every day now, so coffee was the way I started the day.  It was on the counter, which ended up on toast!!

Dinner: Refried Bean and Rice.  I arrived back in Cleveland quite late, so heated up refried beans (my go-to is from Whole Foods – Chili and lime!) and cooked some white rice.  I enjoyed with lots of hot sauce (homemade Scotch Bonnet). 

Snack: banana….

Breakfast: 2 cups of water.

Lunch; Scrambled Eggs.  Another busy day, so simply scrambled an egg in olive oil, seasoned it with J&D’s Bacon Salt, toasted a piece of rye bread…..and ate on the go! 

Dinner: Meatloaf Sandwiches.  I took about 1/2 lb lean, mild, Italian sausage and mixed in 1 egg,  2 tbsp grated sweet onion, a tbsp of Lizano Sauce, and a tsp. of crushed hot pepper (not sure exactly what peppers – but know scotch bonnet, jalapeño, and thai chilis – all from last summer’s garden).  I formed three patties the size of an English muffin, placed on the toaster oven pan, and baked at 400 for about 25 minutes.  We had leftover rice, red lentils, and broccoli, so heated this up in a small pan while the patties cooked.  Once the patties were finished, I removed the pan from the toaster oven and placed sliced English mushrooms in their place.  I toasted these, and once done, dinner was ready!  Easy, fast and served with various condiments (Lizano Sauce, Wholemato ketchup mustard, etc.).

Snack: I sprinkled Mrs. Peacock’s Brittle Bits over vanilla yogurt.  Yummy!

Breakfast: 1 cup of coffee.

Lunch: Scrambled Egg Wraps.  Feeling lazy this morning so scrambled egg whites and placed in a steamed soft taco shell.  Before rolling, added a bit of shredded cheddar cheese, diced avocado sprinkled with J&D’s Bacon Salt, and a bit of hot sauce (my own – very hot, scotch bonnet sauce btw).  Very good and very simple!

Dinner: Turkey Cutlets Stuffed with Swiss Cheese, and Red Lentils, Rice and Broccoli.  I placed turkey cutlets in a pan and lightly seasoned with salt and pepper.  I sliced pieces of swiss cheese (approximately 3″ long a nd 1/4″ thick)  and placed them on each cutlet.  I then rolled the cutlets, and put them seam side down in a pan heated with 2 tbsp high heat safflower oil and one tbsp olive oil.  After cooking for a few minutes, I gently turned them over, covered pan and continued cooking on medium low heat for another 5 minutes or so.  I heated some store bought chicken gravy, and when the turkey was finshed, I served with a tbsp or so over each cutlet.  While working on the cutlets, I cooked one cup of red lentils in vegetable broth according to package directions. At the same time, I steamed broccoli and then chopped to make one cup. I added this to one cup of cooked medium grain white rice along with the lentils.  Mixed all together and topped with Cypress Black Lava Salt.  Just an ok dinner (rice, lentil broccoli mixture pretty good)….win some, lose some!

I woke up today thinking of one thing – Glenn’s Wet Burritos!  My wonderful guy makes the best, trust me on this one!!!

Breakfast: The usual cup of coffee.

Lunch: Scrambled Egg White Soft Taco Roll-Ups.  I quickly scrambled two egg whites in a little olive oil and set aside.  I shredded about a tbsp. of cheddar cheese and chopped one green onion while reheating left-over rice.  After quickly warming a flour soft taco, I placed the scrambled egg, cheese, rice, and onion in the shell with enough room to roll.  I enjoyed with some Clancy’s Fancy Hot Sauce.

Snack: I juiced a few carrots and some fresh ginger. This is a favorite!

Dinner: As I mentioned, Glenn made his famous Wet Burritos.  This was a request by my daughter and son-in-law, btw!!!  He uses Morning Star Crumbles as the base of the filling, along with too many good things to mention (onion, tomato, hot peppers, cheese, olives…..).  We enjoyed cheese and crackers, along with Patak’s Chili Relish.  A great time was had by all!!!  Thanks, Glenn.

Breakfast:  As usual, coffee and nothing else but water!

Lunch:  Curry Cashew Pita Sandwich (again!) and a Banana.  See my post of 1/10/2010.  The only change I made was that I was out of Veganaise, so I used Labna Middle Eastern Yogurt.

Dinner:  Turkey Chili, Marinated Cucumbers, and Peanut Butter Stuffed Jalapeno appetizers.  Browned 3/4 lb. lean ground turkey meat and drained off the fat (very little, btw).  I added one small diced onion to the pan and cooked for a couple of minutes.  Tossed in one diced large tomato and two smashed garlic cloves.  Earlier in the day I had cooked two cups of pinto beans – which had been soaked overnight – until tender.  I added these to the pan along with a cup or so of water. My next happy addition?  Two chopped, frozen scotch bonnet peppers and sea salt and pepper.  Simmered on low for an hour or so, adding water and stirring as needed.  As the chili cooked,  I sliced one cucumber and tossed with Labna Yogurt, lemon juice, onion salt and pepper. Thinned the sauce with a tad of milk.  Oh yes, the appetizer was ready! I had taken 4 jalapeno and removed the tops and seeds.  I stuffed the peppers with a mixture of peanut butter,  a small amount of raspberry jelly, and Bacon Salt.  Wrapped in foil and baked in a 400 degree oven for 20 minutes.  Hot, smooth, and just darn good!!!  Dinner was a success and definitely hot!. The cucs helped cool us off 🙂

Snack: Glenn is enjoying his popcorn.  Me? A glass of wine and watching The Bachelor.  My niece is on the show tonight!!!

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