Quoting Ruth Haffly to Dale Shipp <=-

I have never heard of liquid red-pepper seasoning.

Soak some red peppers in liquids or use the liquids from a jar of pimentoes (pickled red peppers)?

It's actually an alternative name for hot sauce, more commonly used
in the past. The term also implies a thin runny condiment like
Tabasco as opposed to some of the thicker, more viscous ones that
have pureed vegetables or fruit added to the formula.

I've seen a few other recipes that use the term.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower And Roquefort Soup
Categories: French, Soups, Cheese, Vegetables, Alcohol
Yield: 4 Servings

4 tb Butter
1 md Onion, chopped
1 md Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
-seasoning
1 c Heavy cream
2 Egg yolks, room temp
2 tb Armagnac
1/2 lb Roquefort, crumbled
Chives for garnish

Melt butter in large, heavy Dutch oven over moderately high heat and
saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile,
halve and core the cauliflower. Reserve some flowerets and chop
remainder to total about 6 cups. Peel and dice potato. Add
cauliflower and potato to Dutch oven; cook, stirring, for 1 minute.
Add chicken broth, chives, Herbes de Provence and red pepper
seasoning. Bring to boil; cover; lower heat and simmer for 10
minutes, or until vegetables are just tender. Cool slightly. Puree
all but 1 1/2 cups mixture in food processor or blender in batches;
return to pan. In a small bowl, blend cream, yolks and Armagnac; add
1 cup of the hot soup, beating constantly with wire whip. Return to
pan; add half of crumbled Roquefort. Heat very slowly, stirring
constantly, until cheese melts and soup thickens slightly. Do not
allow soup to boil. Garnish soup with reserved cauliflower florets,
crumbled Roquefort and chives.

From Food and Wines of France, Inc.

Posted by Alison Meyer, Just Ask Alison Catering, Huntington Beach, CA

Courtesy of Fred Peters.

MMMMM


Cheers

Jim

... Anyone else starting to get a tan from the refrigerator light?

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Re: liquid red-pepper
By: JIM WELLER to RUTH HAFFLY on Sat Jan 01 2022 09:10 pm


It makes be think of Chochula (sp?) the one with the wooden ball top.

I'm not fond of actual tobasco (too much vinegar undertone) but like the other in some things.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to JIM WELLER <=-

It makes be think of Chochula (sp?) the one with the wooden ball top.

Cholula is appearing as the "table" sauce in some local restaurants
which used to feature Tabasco or Frank's. It has become my favourite
hot sauce.

I'm not fond of actual tobasco (too much vinegar undertone) but
like the other in some things.

That's the same complaint I have with Tabasco. OTOH, Trappey's, which
is made on Avery Island, LA (same as Tabasco - different company) gets
the same heat levels without the pong of the vinegar.

Another thing I discovered at a local restaurant is the Sriracha/Ketchup
blend. I was impressed enough I bought some for home use. My personal
favourite is the Red Gold brand. But Heinz is also producing a version.

You can also make your own. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sriracha Ketchup
Categories: Five, Chilies, Citrus, Condiments
Yield: 6 servings

1 c Ketchup
2 ts Sriracha (Huy Fong or Shark
- Brand)
1 tb Lime juice
1 ts Rice vinegar

Combine all ingredients.

Use on anything that needs a "kick" to wake it up.

Refrigerate leftovers (if any).

RECIPE FROM: https://www.myrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... If all the cars in the US were placed end-to-end it'd be Labour Day Weekend

--- EzyBlueWave V3.00 01FB001F
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Re: liquid red-pepper
By: Dave Drum to Carol Shenkenberger on Mon Jan 03 2022 10:49 am

Carol Shenkenberger wrote to JIM WELLER <=-

It makes be think of Chochula (sp?) the one with the wooden ball top.

Cholula is appearing as the "table" sauce in some local restaurants
which used to feature Tabasco or Frank's. It has become my favourite
hot sauce.

I'm not fond of actual tobasco (too much vinegar undertone) but
like the other in some things.

That's the same complaint I have with Tabasco. OTOH, Trappey's, which
is made on Avery Island, LA (same as Tabasco - different company) gets
the same heat levels without the pong of the vinegar.

Another thing I discovered at a local restaurant is the Sriracha/Ketchup blend. I was impressed enough I bought some for home use. My personal favourite is the Red Gold brand. But Heinz is also producing a version.

You can also make your own. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sriracha Ketchup
Categories: Five, Chilies, Citrus, Condiments
Yield: 6 servings

1 c Ketchup
2 ts Sriracha (Huy Fong or Shark
- Brand)
1 tb Lime juice
1 ts Rice vinegar

Combine all ingredients.

Use on anything that needs a "kick" to wake it up.

Refrigerate leftovers (if any).

RECIPE FROM: https://www.myrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... If all the cars in the US were placed end-to-end it'd be Labour Day Week

Ketchup isn't really my 'thing' so it's only seen on store burgers (ie, rare mcdonalds trips).

I'm happier with mayo or mayo/mustard.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sriracha Ketchup
Categories: Five, Chilies, Citrus, Condiments
Yield: 6 servings

Use on anything that needs a "kick" to wake it up.

Refrigerate leftovers (if any).

RECIPE FROM: https://www.myrecipes.com

Uncle Dirty Dave's Archives

MMMMM

Ketchup isn't really my 'thing' so it's only seen on store burgers (ie, rare mcdonalds trips).

Nor mine. My standard burger toppings are tomato, onion and mayonnaise.
But, if I am using ketchup instead of tartar sauce on my fries I want
it to be "zippy".

I'm happier with mayo or mayo/mustard.

Only Mr. Mustard or Colman's that I have mixed up myself. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Mustard Sauce
Categories: Five, Condiments, Sauces
Yield: 1 /3 cup

1/4 c Dry mustard (Colman's)
3 tb Cold water; + 1 1/2 ts

This is a hot and sharp mustard that is indispensable to
deep-fried and other appetizers.

Mix together mustard and water until smooth. Let stand 5
minutes before serving.

Cover and refrigerate any remaining mustard.

Serve with appetizers.

Makes 1/3 cup

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Helicopter: Rotating metal fatigue powered by oil leakage
--- MultiMail/Win v0.52
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Quoting Carol Shenkenberger to Jim Weller <=-

Re: liquid red-pepper
It makes be think of Chochula (sp?) the one with the wooden ball top.

People say good things about Cholula but I've never bought any. It's
priced at $6.99 for a small bottle here, about 5 times as much as
the brands I do buy. That's just bizarre!

So I stick to Loblaw's President's Choice Louisiana Hot Sauce in the
one litre bottle (tastes much like Frank's) and Huy Fong (Rooster
brand) Sriracha Sauce.

I'm not fond of actual tobasco (too much vinegar undertone)

Neither am I, except for a small number of foods where the vinegar
taste is welcome. I find Louisiana Sauce too vinegary in the amounts
I like it but it suits Roslind just fine as she only uses a few
drops at a time.

One more recipe calling for "liquid red pepper sauce" ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garden Gazpacho
Categories: Soups, Chicken, Chilies, Spanish, Pickles
Yield: 8 Servings

1 lg Cucumber
2 lg Tomatoes, peeled, seeded and
-chopped
1 lg Red or green bell pepper,
-seeded and chopped
1/2 c Sliced ripe olives
1/4 c Lime juice
4 c Spicy tomato cocktail
1 cl Garlic, minced
1/2 c Thinly sliced green onions
1 tb Minced fresh thyme or
1 ts Dry thyme
Liquid hot pepper seasoning
Lime wedges

Peel cucumber and cut in half lengthwise. Scoop out and discard
seeds. Chop cucumber. Place in a large bowl and add tomatoes, bell
pepper, olives, lime juice, tomato juice, garlic, onions and
thyme. Stir well. Season to taste with hot pepper seasoning. Cover
and refrigerate until cold, at least 1 hour, or up to 1 day. To
serve, stir gazpacho well. Ladle into bowls and serve with lime
wedges.

MMMMM

Cheers

Jim


... Baklava is just dessert lasagna

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Carol Shenkenberger wrote to JIM WELLER <=-

I'm not fond of actual tobasco (too much vinegar undertone) but like
the other in some things.

It's nice to see you popping into the echo again. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salt Baked Chicken
Categories: Poultry
Yield: 4 Servings

3 lb Fryer
6 lb Rock salt
Parchment paper
1/4 c Peanut oil
1 ts Salt
3 tb Dark soy sauce
1 Whole star anise
2 tb Sherry
1 tb Fresh ginger, minced
1 tb Garlic, minced
2 Green onions,
-coarsely chopped

Preparation: Wash chicken & pat dry. Swab cavity with sherry; stuff
with ginger, garlic & green onions; seal with clip or string. Rub
outside of chicken with dark soy sauce; allow to stand until soy
sauce is absorbed. Wrap chicken in 3 layers of parchment paper, tie
with string, coat outer layer with peanut oil. Baking: In wok or
large pot, heat rock salt, stirring periodically, until it begins to
brown. Place wrapped chicken in rock salt, spooning some salt around
sides & over top. Cook for about 10 minutes. Turn over chicken,
cover with rock salt (but always have at least 2" layer of salt under
chicken) & cook for another 10 minutes. This cooking time will give a
moist, slightly underdone chicken. Increase baking time to 15 minutes
on each side, for well done. Remove chicken from salt; strip off
paper; allow to stand for 15 minutes to cool & congeal juices. Cut in
half, then into bite-size pieces. Serve with soy dip. Serves 4

MMMMM

-- Sean

... Nobody can be as agreeable as an uninvited guest.
___ MultiMail/FreeBSD v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Hi Jim,

I have never heard of liquid red-pepper seasoning.

Soak some red peppers in liquids or use the liquids from a jar of pimentoes (pickled red peppers)?

It's actually an alternative name for hot sauce, more commonly used
in the past. The term also implies a thin runny condiment like
Tabasco as opposed to some of the thicker, more viscous ones that
have pureed vegetables or fruit added to the formula.

OK, I was thinking of possible ways to make a red pepper sauce with
common alternatives. Not that I will be cooking ny time soon but will
probably start giving the arm very light use in another week or so. This
week I'll keep it in the sling so as not to stress the shoulder yet.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... gnorw og... gnorw og... gnorw og nac gnihton
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

JIM WELLER wrote to CAROL SHENKENBERGER <=-

Re: liquid red-pepper
It makes be think of Chochula (sp?) the one with the wooden ball top.

People say good things about Cholula but I've never bought any. It's priced at $6.99 for a small bottle here, about 5 times as much as
the brands I do buy. That's just bizarre!

So I stick to Loblaw's President's Choice Louisiana Hot Sauce in the
one litre bottle (tastes much like Frank's) and Huy Fong (Rooster
brand) Sriracha Sauce.

A 12 oz jug of Cholula will set me back U$5.50 and a 5 oz (the size I
normally get) U$3.00. I knew transport to the far nether reaches of
humanity was expensive ..... but, Jeez!

I'm not fond of actual tobasco (too much vinegar undertone)

Neither am I, except for a small number of foods where the vinegar
taste is welcome. I find Louisiana Sauce too vinegary in the amounts
I like it but it suits Roslind just fine as she only uses a few
drops at a time.

Might I recommend Trappey's Red Devil sauce then. Made on Avery Island,
LA within smelling distance of the McIlhenny (Tabasco) operation. It's
my go-to Louisiana sauce because I so do not care for Tabasco's sour
vinegar pong.

One of each ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Egg Casserole
Categories: Five, Pork, Cheese, Breads, Chilies
Yield: 6 Servings

12 lg Eggs; beaten
1 1/2 lb Breakfast sausage or diced
- bacon, or a combination
16 oz Shredded Cheddar; divided
7 sl Bread; torn in pieces
Cholula Hot sauce

Set oven @ 350ºF/175ºC.

Brown sausage/bacon in a large skillet over medium-high
heat. Drain off grease, and set aside to cool. Pour the
eggs into a lightly greased 9" X 13" baking dish.

In a separate large bowl, combine the sausage, bread and
12 oz of the cheese. Mix well and pour this into the egg
mixture. Top with the remaining 4 ounces of cheese and
cover with foil.

Bake for 15 minutes, uncover, and bake until casserole
is golden brown and bubbly.

Sprinkle liberally with Cholula when it comes out of
the oven. Pass the Choula bottle at table so diners
may suit their tastes.

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dad's Stuffed Bell Peppers
Categories: Vegetables, Beef, Rice, Herbs
Yield: 4 Servings

4 Bell peppers; any colour
Salt
5 tb Extra-virgin olive oil
1 md Yellow onion; peeled,
- chopped
1 cl Garlic; peeled, chopped
1 lb Ground beef
1 1/2 c Cooked rice
1 c Chopped tomatoes; drained
1 tb Chopped fresh oregano
+=OR=+
1 ts Dried oregano
Fresh ground pepper
1/2 c Ketchup
1/2 ts Worcestershire Sauce
ds Trappey's Red Devil sauce

Bring a large pot of water to a boil over high heat.

Meanwhile, cut top off peppers 1" from the stem end, and
remove seeds. Add several generous pinches of salt to
boiling water, then add peppers and boil, using a spoon to
keep peppers completely submerged, until brilliant green
(or red if red peppers) and their flesh slightly softened,
about 3 minutes. Drain, set aside to cool.

Preheat oven to 350ºF/175ºC. Heat 4 tbsp of the oil in a
large skillet over medium heat. Add onions and cook,
stirring often, until soft and translucent, about 5
minutes. Add the garlic and cook a minute more. Remove
skillet from heat, add meat, rice, tomatoes, and oregano,
and season generously with salt and pepper. Mix well. (You
may find it easier to put the ingredients at this point
into a large bowl and mix together with your hands.)

Drizzle remaining 1 tablespoon of olive oil inside the
peppers. Arrange the cut side of the peppers up in a
baking dish, then stuff peppers with filling. Combine
ketchup, Worcestershire sauce, hot sauce, and 1/4 cup
of water in a small bowl, then spoon over filling. Add 1/4
cup of water to the baking dish. Place in oven and bake
for 40-50 minutes (or longer, depending on how big the
peppers are that you are stuffing), until the internal
temperature of the stuffed peppers is 155ºF/68ºC.

Makes/serves four

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... The first consideration is that our meals be fun as well as fuel.
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