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September 19, 2012 in Cleveland, On our menu, Places, Random ramblings | Tags: airtight, chili, container, dry, enhance, essential, flake, flakes, food, fruits, garden, gloves, goggles, grind, hands, mask, oils, oven, parchment, pepper, peppers, processor, restroom, tray, wash, week | Leave a comment
By now, especially with this weather in Cleveland, you have a kabillion chili peppers…and you haven’t the slightest clue on what to do with them.
Well, how about make your own chili pepper flakes!
Step-1: In your garden, find and pick red chili peppers.
Step-2: Lay them all out on a sheet tray lined with parchment paper for a week to dry.
Step-3: Cut the tops off all the peppers. Wear gloves and try not to touch your eyes. If you go to the restroom, wash your hands 3 times before.
Step-4: Set oven for 225, put tray with peppers in oven. Shake up tray every 30 minutes. The additional oven drying will also help the peppers release essential oils which will enhance the flavors of the chili pepper flakes.
Step-5: Consider wearing mask, goggles, and gloves.
Step-6: Place all dried peppers in food processor and pulse to desired flake size. Be careful not to over grind.
Step-7: Place in airtight container.
Step-8: Label and refrigerate.
Voila. Chili pepper flakes.
Sprinkle liberally on various items and enjoy the fruits…I mean peppers of your labor all fall/winter long.
See, it wasn’t that hard right?
Reporting live from QuarryLaneFarms…
Tending to the fields today here at QuarryLaneFarms.
Worked on a few irrigation/watering problems in the tomato patch – no worries, all is well. A few pictures from “our boots on the ground” team for you-
Our supah hot peppers are starting to come in.
Our herb troughs are bountiful as the parsley, thyme oregano, etc…
Not gonna lie, there’s been more than one occasion that you’d find me eye level in herbs just smelling.
And of course our green onion patch.
I’m telling you, even if you have a black thumb, I’m convinced that you can grow green onions.
Happy Father’s Day weekend to all the Dad’s out there #munchamuncha
Reporting live from QuarryLaneFarms…
March 23, 2010 in Cleveland, Hawaii, On our menu, Restaurant, The Best Thing I Ever Ate | Tags: burn, chili, chirachi, crunch, Crunchiness, cucumber, F.O.B., flesh, Hawaii, Hawaiian, Japanese, kimchee, korean, Mediterranean, mutha, peanut butter jars, peppers, pickle jars, ribs, tart, Wahiawa, yobo | Leave a comment
You’re making what?!?!
So along with the Memphis style dry rub ribs, a Mediterranean food extravaganza, “Japanese” chirachi, and rack of lamb for this past week’s service/dining options – we opted to attempt to make homemade cucumber kimchee. Growing up in Hawaii, I found that recipes vary from person-to-person (not making my life easier) and often families have family secrets that aren’t really shared within the own family (again, not making my life easier). Mutha.
What does cucumber kimchee taste like? The deafening first crunch followed by the slightly tart flesh then the gradual burn from the chili peppers from each oversized cucumber piece. Chasing after the heat is the calm of the cucumber meat itself, cooling your mouth from the onslaught of Hawaiian chili peppers. Heat, cool, crunch, soft, salty, savory…Basically, this could be the perfect pickled vegetable.
For those that contemplate making your own kimchee, this isn’t an easy task. You just can’t make it and eat it immediately – well, maybe you could, but it doesn’t really taste like kimchee. But who has weeks to wait? Sadly, my childhood memories only offered up used pickle jars and peanut butter jars (yes real glass jars then) that housed this homemade awesomeness. So I made some calls back to Hawaii, conference call my family, and reminisced about a F.O.B. Yobo (Korean) restaurant in Wahiawa.
Ingredients include: Japanese cucumbers, Hawaiian chili pepper water, Hawaiian salt, sugar, garlic, ginger, salted baby shrimp, fish sauce, chili powder, red pepper flakes, and a large ubiquitous pickle jar.
Pretty standard stuff that you can get anywhere right?
We will be serving these daily and rating them on a scale from 0-10. Categories to include crunchiness and taste. We are looking for an optimal crunch and taste factor. Never fear, we’ll keep you posted.
Crunchy crunchy crunchy
Reporting live from QuarryLaneFarms