Cooking With Fire - an MJM Grande Enterprises Ltd. Production

Did You Know That……
August 6th, 2010

- Capers are the unopened flower bud of a bush that grows in the Mediterranean. Contrary to popular belief, they are in no way related to fish! They are usually packed in brine, so they should be rinsed before using. Select small capers and try them in everything from salads, pasta dishes, with smoked salmon or other fish dishes, in egg salad sandwiches and devilled eggs, in vegetables, sauces to pizza!

- Tomatillos are surprisingly not members of the tomato family, but are actually members of the gooseberry family. They are available at Latin-American markets and some large supermarkets. They have a papery outer husk which should be removed, and them the tomatillos should be rinsed in soapy water, followed by clear water, to remove the sticky residue of the husks.

- To quickly slice mushrooms, strawberries or kiwis, try using an egg slicer, preferably with stainless steel wires for strength.

- The tart and tangy flavor of the versatile lime adds a sprightly touch to margaritas, other fruit drinks and desserts. It adds zest to ceviche, salad dressings, barbecued fish and poultry. An excellent source of vitamin C, limes grow in the tropics and subtropics, Mexico, the Caribbean, Florida and California.

The Birthplace of Chocolate
May 27th, 2010

Mexico is the birthplace of chocolate (thank you for such a wonderful gift to the world!). It was revered by the Aztecs and was served exclusively to priests and kings with such additions as herbs, chiles and honey. Although the hot chocolate of Mexico is famous throughout the world, they are also well known for their use of chocolate in a sauce called mole, where it is used as one of many spices.

Hot Sauce Trivia
May 8th, 2009

• Hot sauces are excellent in sauces and stir-fry’s, make quick and handy marinades before grilling food, and are always welcome condiments on the table.
• Research has proven that adding hot sauces to your foods can help your body burn calories faster (up to 45 calories more per meal than if you eat bland dishes).
• When people eat hotter sauces, they experience pain in their mouths and throats.  The nervous system reacts to the pain by releasing morphine-like endorphins.  Endorphins create a sense of euphoria similar to the “runner’s high” that some people get from exercise.  People who regularly eat hot sauces and chiles will find that they develop a tolerance to the heat and will have to eat increasingly hotter sauces to get the high.
• Hot sauces are North American’s favorite way to turn up the heat and add some extra flavor and spice to their food. Most hot sauces are a blend of chiles, vinegar and salt, but many are variations that may also contain ingredients such as carrots, onion and papaya.
• By adding lots of flavor to food with hot sauces, chiles and spices, you can reduce the amount of fat, oil and salt in your diet.
• The stinking “rose”, otherwise known as garlic and a common ingredient in hot sauces, is an excellent antioxidant that can help reduce free radicals that exist in the human body. Garlic reduces cholesterol, clears arteries and helps maintain healthy blood circulation.The true hot sauce collector and aficionado looks for several qualities when evaluating a new sauce: appearance, originality, aroma, heat and flavor. Why not invite friends over for a hot sauce tasting party with evaluation forms for the sauces you’ll be trying? Try each sauce on unsalted crackers or tortilla chips and have some fun.
• Half the fun of collecting hot sauces is laughing at the names that their creators give them. The names are as original as the sauces themselves and range from reference to fire and explosion, animals, religious, crime and punishment, controversial, erotic, naughty, mental health, and western themes. The names and labels make us laugh and represent much of the fun that enjoying hot sauces bring us.

A Chile By Any Other Name
April 10th, 2008

Fresh chiles have different names than their dried counterparts. The following is a description of some of the more common fresh and dried chile combinations:

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