Hello Chilli People,
Long time no newsletter, I know. So much has been happening lately, that I have been away a lot. Just back from the International Fiery Food Show in Albuquerque, New Mexico. Good to catch up with Uncle Fred, and some of my favourite chilli characters. Uncle Fred really isn't my uncle, but the proprietor of Uncle Fred's Fine Foods, from Port Aransas Texas, right on the Gulf of Mexico.
The fact is, we could easily pass for brothers, which in a way we have become. You can check out Uncle Fred at http://www.unclfred.com/. Fred and his partner Pat, travel around to many of the chilli shows in the states, pulling a big trailer full of hot sauces with their, by Texan standards, medium sized motor home.
There is a whole throng of characters like Fred that show up at these shows. In fact, as one old boy put it, in Texas, if you swing a bat you're liable to hit two or three of 'em by accident.
Anyhow, I was thinking of Fred, because he recently told me that in the refrigerator of his satellite TV equipped motor home, he always has a bottle of our Fiery Coconut Chilli Sauce with Curry and Ginger and another of our Red Cayenne Chilli Sauce with Lime. He always gets a few cartons at the show, supposedly for his hot sauce shop, but Pat told me he keeps it all for himself.
Actually, Fred's got some good ole Texas tastebuds, both of these sauces were first place winners this year at the Fiery Food Show Scovie Competition. The Fiery Coconut for Best International Style BBQ Sauce, and the Red Cayenne for Best Louisiana Style Hot Sauce. I know I already mentioned this in my last letter, but what better way to lead up to these two exceptional recipes?
Both are devoted to the proverbial roasted chook, though vegetarians can of course skip that part.
Love and Good Food, the Bolands
FIERY ASIAN SALAD with SHREDDED CHICKEN, MINT & CORIANDER
Meat from 1 small roasted chicken, shredded or
1 package marinated tofu, thinly sliced
4 cups finely shredded cabbage
1/2 cup roughly chopped coriander
1/2 cup torn mint leaves
1 cup mung bean sprouts
1 small red onion, halved and thinly sliced
1 green capsicum, finely sliced in short strips
1 long red chilli, finely sliced (optional)
1 cup plain thick yogurt
1/2 cup FIERY COCONUT CHILLI SAUCE
juice of 1 lime
salt
Combine chicken (or tofu) and all vegetable ingredients in a large bowl. In
a small bowl, combine yogurt, chilli sauce and lime juice and pour over
salad. Toss and season to taste with salt. Serve within 30 minutes.
Serves 4
CHICKEN PASTA SALAD with SPICY ROASTED CAPSICUM DRESSING
Meat from 1 small roasted chicken, cubed or
1 cup cooked cannelini beans, drained
500g bowtie pasta
2 tablespoons olive oil
1/2 cup sliced black olives
1/2 cup thinly sliced sundried tomatoes
1/2 cup chopped flat leaf parsley
salt
pepper
Cook pasta until just tender. Drain well. Combine chicken (or beans) and
pasta in a large bowl and drizzle with olive oil. Let cool. Add remaining
ingredients and gently combine. Make dressing and pour over salad. Season
to taste with salt and freshly ground black pepper. Can be served at room
temperature or chilled.
Serves 4
SPICY ROASTED CAPSICUM DRESSING
2 cloves garlic
1/2 roasted red capsicum
3 egg yolks
1 cup olive oil
1 teaspoon salt
1/4 cup RED CAYENNE CHILLI SAUCE
In a processor, puree garlic. Add capsicum and process until smooth. Add
egg yolks and blend. While the processor is running, slowly pour in olive
oil through the feed tube. When sauce becomes thickened, stop machine and
add salt and chilli sauce. Blend briefly to combine.
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