Subject: Red Pepper Paste
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 09:32:46 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's yet another from the mysterious "DRSPAGHETI":
A young man asked an old rich man how he made his money. The old guy
fingered his worsted wool vest and said, "Well, son, it was 1932. The
depth of the Great Depression. I was down to my last nickel. I
invested that nickel in an apple. I spent the entire day polishing
the apple and, at the end of the day, I sold the apple for ten cents.
The next morning, I invested those ten cents in two apples. I spent
the entire day polishing them and sold them at 5:00 PM for 20 cents.
I continued this system for a month, by the end of which I'd
accumulated a fortune of $1.37. Then my wife's father died and left
us two million dollars."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
In Portugal this paste is used as a dry marinade for a wide variety of
meats and poultry. It is usually rubbed on the meat prior to
roasting. While this may be considered heresy by Portuguese cooks, it
also makes a wonderful savory spread for toast and crackers, a
delicious sauce for pasta, and an excellent dip for raw vegetables.
Red Pepper Paste (Massa de Pimentao)
8 to 10 red bell peppers, cored, seeded, and
cut into strips about 1 inch (2 cm) wide
3 Tbs (45 ml) kosher or coarse salt
3 large garlic cloves, finely chopped
1/3 to 1/2 cup (80 - 125 ml) extra-virgin olive oil
Place a layer of pepper strips in the bottom of a bowl about 8-inches
(20 cm) wide. Sprinkle with some of the salt and repeat, forming 7 or
8 layers. Let stand uncovered at room temperature for 24 to 48 hours.
Drain off the accumulated liquid. Place the uncovered bowl in a 250F
(120C) oven and roast for 2 to 3 hours, stirring occasionally, until
most of the liquid has evaporated. Remove from the oven and cool to
room temperature. Peel and discard the skin from the peppers.
Combine the peppers, garlic, and about 1/4 cup (60 ml) of the oil in
an electric blender or food processor. Process until the paste is
smooth, scraping down the sides of the container as needed. With the
processor running, add the remaining oil in a thin stream until the
paste is light and the consistency of whipped butter. Transfer to a
jar with a tightly fitting lid and refrigerate. Use as needed,
allowing the paste to come to room temperature before serving. Makes
about 1 1/2 cups (375 ml).
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