Sunday, August 25, 2013

Datil Pepper Jelly

1 ½ cups cider vinegar
9 datil peppers
1 green pepper
6 cups sugar
8 oz certo
3-4 drops green food coloring

Place datil peppers, green pepper and ½ c vinegar into blender.
Blend until completely liquefied.
Place sugar into med saucepan, add datil/vinegar mixture.
Rinse blender bowl with remaining vinegar and place in saucepan. Bring to boil and simmer 2-3 minutes.
Add certo and remove from heat.
Cool slightly then pour into jelly jars. Seal.
Can be refrigerated or hot sealed and store in cool dark place for 3-6 months.
Personal Notes: Use the small wide mouth jelly jars so they can be placed on a platter with crackers and served from the container.


Mahonese - Spanish Mayonnaise

First of all, let me say that we hate the word Mayonesa or Mayonnaise because is the name the french gave to our sauce when they "stole" the recipe and said that they were the creators. So the original name is Mahonesa and this word means "from Mahón" so Salsa Mahonesa means "Mahon's Sauce".

Ingredients:- Eggs
- Olive oil
- Salt
- Half lemon

The number of eggs depends of the quantity you want to obtain. Normally for 4 persons 1 or 2 eggs is enough.

1. Separate the yolks from the white using the shell.

2. Put the yolks in a mortar and add a bit of salt.

3. With the pestle, move the yolks continuously and energetically on circles and DON'T STOP. And very important: if you begin doing the circles from left to right (or vice-versa) you have to keep this direction during ALL the process. Otherwise will be impossible to obtain the Mahonesa. 

4. Add a thin stream of Olive Oil while you are moving the yolks, continuously and don't stop. Is very important don't add more oil than the yolk can absorb, so be careful, otherwise you will break the Mahonesa. 

5. Once is done, add the juice of half lemon and mix a bit more with the pestle.

- If you add half garlic clove at the end and mix it well with the pestle you will obtain a variety of Mahonesa called "All-i-oli" (garlic and oil) that is very good for meats and BBQ.

Sunday, August 18, 2013

Almond Flour Pancakes are Gross

I made almond flour pancakes this morning, a recipe recommended by a Paleo Diet site.  The recipe was (loosely, from memory) this:
1-3/4 c almond flour
2 eggs
3/4 c water
1 tsp vanilla
1/2 tsp salt, cinnamon
1/4 tsp nutmeg

Except for the fact that they looked like pancakes and were a vessel for blueberries and blueberry syrup, tasted a lot like toasted almonds, not something you want to have a forkful of in your mouth.  We ate it and we are full, but I'd rather not have this ever again.

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