Vman's Sneaky Green Monster
This is a pepper sauce that is made using your blender or food processor. The process is simple and the results are quite good. I think this could be modified by roasting the peppers first. In most pepper sauces on of the key ingredients is "aging" the blend. I add a step that immediately adds 12 yrs to the process. ;-) But don't stop there keep scrolling down the page to find another recipe! ;-)
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This is the scoville scale which provides a quantitative measure for the relative heat in peppers.Capsaicin is the chemical in pappers that give it heat and you may have noticed that it is the common chemical used in topical treatments for muscle ache which provide heat to muscles. Hmmmm, yes you can make your own , but be aware of the amout of heat your skin can endure. This stuff can be caustic.
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Here is what you need
These are Serrano Peppers. The Scoville rating of the serrano pepper is 10,000 to 25,000 which makes them hotter that a jalepeno. They are green when unripe and red when ripened on the vine.
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20 Serrano Peppers
The Serrano Pepper is the anchor ingredient for this recipe and will provide the green color. I used about 20, de-stemmed and seeded. Now the reason I deseeded the peppers is this: I wanted to control the heat. The seeds hold the heat in a pepper and I wanted to add about half the seeds. 
The seeds were removed from the left side in this pic.
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3 Red Cherry Peppers
Scoville units for heat is 5,000 - 15,000 ( a medium heat) I added about 3 de-stemmed. (Left the seeds in) |
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1 Habernaro Pepper
This is the Habenaro. If you look at the Scoville scale you will see that it is 10x the heat of the Serrano. or 100,000 to 350,000. I used 1 de-stemmed, but with the seeds |
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Garlic
About 10 coves (love garlic and it can't hurt) ;-) |
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1 tablespoons kosher salt
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1 cup white distilled vinegar
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Here comes the aging: 12 year old scotch! wink wink! LOL!
1/4 cup |
Here is what you do
The quantities above go into a blender and are blended on "puree" until very smooth.
Now there are two ways to recover the contents. You can pour directly into a bottle for storing or strain with cheese cloth and only recover the liquid.
I filtered for the liquid. Then added some of the pulp back into the mixture. In order to reduce the separation of the misture I added about 2 oz of Olive oil. Shaking helps blend. There will be some separation. Just shake before using.
Now there are two ways to recover the contents. You can pour directly into a bottle for storing or strain with cheese cloth and only recover the liquid.
I filtered for the liquid. Then added some of the pulp back into the mixture. In order to reduce the separation of the misture I added about 2 oz of Olive oil. Shaking helps blend. There will be some separation. Just shake before using.
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Not ready for distribution, but my hot sauce lover in the house, seems to find it quite intriguing....its beginning to disappear. :-)
Now a touch of this goes great on the dish to follow. See below!! |
Vman's Parmesan Crusted Talapia
Pan fried in extra virgin olive oil, this is a very delicious way to prepare Talapia.
Here is what you need
3-4 Talapia filets
1 egg
1/4 cup corn meal
1/8 cup grated parmesan cheese
2 tsp lemon pepper seasoning
3-4 Talapia filets
1 egg
1/4 cup corn meal
1/8 cup grated parmesan cheese
2 tsp lemon pepper seasoning
Here is what you do
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Scramble the egg in a shallow dish. The talapia is then coated in this "egg wash" which make a good base for the cornmeal coating.
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Combine the cornmeal, grated parmesan and lemon pepper.
Coat the talapia on both sides. |
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Place in saute pan on medium heat. Cook for about 6 minutes on both sides
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The flesh of the fish should be white and flakey. The coating adds the perfect seasoning for this light fish.
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Add a few drops of the "Sneaky Green Monster" and enjoy!!
Vman! |
