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[Posted by Ruth]
I don't have school-aged kids anymore but there's still something about this time of year that makes me want to go out and buy pens and a new notebook. I was feeling that way and missing making lunch for our sons last week so I make myself a very grown up PB and J to take for lunch. Peanut Butter and Hot Pepper Jelly on slices of Wave Hill Bread with a bit of Arugula.
It was great, with almost a Spicy Thai quality..
So when this week's farm share arrived and I saw all the peppers, both sweet and hot, I decided I had to make my own Hot Pepper Jelly. (Full disclosure: I used all the peppers in the bowl except the green pepper, saving that one for later.)
Hot Pepper Jelly Adapted from Hotter Than Hell by Jane Butler
Note: Have your canning equipment sterilized and ready. This made 8 half pints of jelly. Be sure to wash, sterilize and follow all USDA suggested practices for home canning. Be safe, don't skip any steps.
3 Large Peppers, seeded (I used 1 red, 1 yellow and one long red)
6 Hot Peppers - I took most of the seeds out but left the ribs for the extra heat
1 1/2 cups cider vinegar
6 1/2 cups sugar
2 3 oz packages of liquid pectin
Chop peppers together in a food processor until finely chopped. Put in heavy saucepan with all other ingredients except pectin. Bring to a rolling boil and boil, uncovered for 30 minutes. Stir in pectin. Be sure to squeeze all the pectin out of the packages. Continue to boil for about 2 more minutes, until the jelly slides off a metal spoon in sheets when held perpendicular to the pot.
[Posted by Ruth]
The night before the next CSA pickup is reality check night. This is when, despite diligently cooking and eating the vegetables all week you open the fridge and realize a lot of them are still there. We still had 2 ears of corn left, most of the hot peppers and 2 of the long green, also pretty hot, peppers. I also hadn't gotten to the beets or the baby carrots yet. Time to grab the pots and pans. The carrots and beets were a no brainer. I peeled and sliced the beets, cut the carrots into small discs and caramelized them slowly in olive oil in a heavy pan over very low heat. Just a little salt and pepper and they're terrific. They will be part of my lunch today.
I then combined the peppers and corn with some shrimp thinking that the sweetness of the corn would balance the hotness of the peppers. Warning: this dish was very tasty but also very hot. Not for little ones or those with timid tongues.
Three Alarm Shrimp with Corn - serves 2
2 hot peppers, seeds removed - chopped finely
2 long green peppers (these were also hot - were they banana peppers?) - roughly chopped
2 ears corn, cut off cob
2 cloves garlic - minced
1 medium onion - chopped
1/2 lb. raw shrimp, shelled and deveined
1/2 tsp cumin
salt, pepper to taste
juice and zest of 1 lemon
1/4 cup chopped cilantro - roughly chopped
Heat olive oil in heavy pan and add the onions and garlic. When they begin to get fragrant, add both peppers, salt and pepper and cook over medium heat until it the peppers are tender, but have still retained their color. Add in the corn, shrimp, lemon zest, lemon juice and cumin and cook, stirring frequently, until the shrimp is done. Taste and adjust salt and pepper. Stir in the cilantro in the last minute or so. Depending on the size of your shrimp this will take about 3-5 minutes.
Serve with rice or pasta and plenty to drink.
Note, you can back off on the heat by using fewer hot peppers. For my husband's sake I would probably do that next time.
Offer plenty of wine, finish off with a bowl of gelato and all is forgiven. Well, almost all. I'm still hearing about snapping at my husband for swiping a shrimp before I took the photo. I guess he didn't plan on living with a crazed, spoon wielding woman who shouts, "No eating until I get the shot!"
