[Sca-cooks] Hot Peppers

[Generys ferch Ednuyed]

I used to have documentation written up for this, but I lost it when my
laptop got stolen - it is a mostly period recipe, I just can't tell you the
original until I find it again - I'm ALMOST sure it was in the Medieval
Kitchen though - unfortunately I haven't seen that book in my house for a
few months, so...

However, my redaction was:

Take 3 medium bulbs of garlic, and 1 stem of fresh ginger (about 6 inches
worth?) - peel both, and place in Cuisinart(my newest cooking toy, I LOVE
that thing...). Process until almost pureed.  Add 1/4 cup or so fresh ground
pepper (I ground mine in a molcajete, so it was very coarsely ground - which
gave the sauce an interesting texture) 2 handfuls of bread crumbs (I have
small hands, if that helps), about 3 ounces of red wine vinegar, and some
olive oil, continue to process until it makes a thick sauce - it was about
the consistency of commercial horseradish, just without the tendency to
separate.  Warning - this stuff WILL be very, very, hot.  It's kind of like
Wasabi made from ginger, lol.

-----Original Message-----
From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]
On Behalf Of Phlip
Sent: Monday, April 21, 2003 11:51 AM
To: sca-cooks at ansteorra.org


Ene bichizh ogsen baina shuu...

> Yeah, I made a ginger/pepper/garlic sauce for the feast I did yesterday
> (full report to come as soon as I get the pictures webbed)... anyway, due
to
> something of a heavy hand when I was making it, it turned out basically
like
> ginger wasabi - thick, good, but HOT... :-)
>
> Generys

> was that the brown stuff served with the lamb, etc? it was really tasty,
> but, yes, *very* hot!
> -Irmgart

Recipe, please?

Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....


_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks