Ger-Nis Sriracha

August 10th, 2011 § 1 comment § permalink

Makes 1 cup

Ingredients

4-5 red chilies, seeds intact and chopped
3 thai green chilies, seeds intact and chopped
1 red bell pepper, deseeded and chopped
3 cloves garlic, chopped
3 teaspoons tamari
1⁄3 cup rice vinegar, yuzu-flavored preferred
¼ cup water (more as needed)
1 tablespoon salt
2 teaspoons lime zest
Juice of ½ lime

Directions

In a medium sauce pan add chilies, bell pepper, garlic, tamari, vinegar, water and salt. Bring to a boil, reduce heat and let boil gently on low for about 10 minutes. Take off heat and allow to cool, add lime zest and lime juice and blend together in a blender until smooth and all is incorporated. Strain and place in a squeeze bottle and refrigerate. Store in the refrigerator for up to 3 weeks.

Citrus Chili Atlantic Mackerel Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 1 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped super fine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)

Directions

Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and garnish with avocado and citrus segments and drizzle ceviche juice over the top.

Ger-Nis Jerk Cole Slaw

July 22nd, 2011 § 0 comments § permalink

097

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Cabbage & Bean Salad with Spicy Pesto Vinaigrette

June 10th, 2011 § 0 comments § permalink

036

Serves 6

Ingredients

1 cup red cabbage, shredded
½ cup carrots, grated
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 cup sliced radishes
1 cup baby greens
1 red chili pepper (fresh) and chopped
2 cups cannellini beans
¼ cup champagne vinegar
Juice and zest of one lemon
¼ cup olive oil
1 tablespoon basil sauce or pesto
1 teaspoon salt

Directions

Place all vegetable sin a big salad bowl. Whisk together remaining ingredients (dressing) until smooth and toss over salad.

Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § permalink

Serves 4-6

The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!

Ingredients

Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine

Directions

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.

Ger-Nis Mild Curry Seasoning

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

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