Quoting Michael Loo to Nancy Backus <=-

... Heatless habaneros. That'll benefit society as much as
seedless corn.

I know we should not take humorous taglines too seriously but I felt
like piggybacking onto Michael's comments.

There are a number of Capsicum sinense (chinense or chinese,
depending on your level of unfamiliarity with the taxonomic
system) that have varying to no heat.

One botanist was so terrified of the habanero's heat that he
labelled the species Capsicum toxicarium!

In the Dominican Republic a popular almost heatless C. sinense is
known as the gustoso pepper. Aura helped me identify them decades
ago. They are picked green, have less of that grassy taste and whiff
of turpentine bells can have, and have just a trace of heat, less
than Anaheims. In Puerto Rico they are called aji dulce (sweet
chile). My Loblaws imports them from Venezuela where they are a
fairly important crop. If you ever come across them, give them a
try.

They are nice done this way:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Peppers, Onions and Sausages
Categories: Italian, American, Sausage
Yield: 4 Servings

1/4 c Olive oil
6 lg Green or red bell peppers;
-cut into strips
2 md Onions; sliced
3 Garlic cloves; minced
2 tb Red wine vinegar
Salt and pepper
2 lb Hot Italian sausage

Heat oil in heavy large skillet over medium heat. Add peppers,
onions, garlic and vinegar and saute 10 minutes. Cover and cook
until tender, about 5 minutes. Season to taste with salt and
pepper. Meanwhile, cook sausages in another heavy large skillet
over medium-high heat until brown and cooked through, turning
occasionally, about 15 minutes. Transfer to platter. Surround with
peppers.

Bon Appetit July 1990

MMMMM


Cheers

Jim


... Telephone poles are trees that got a job.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to NANCY BACKUS <=-

In the Dominican Republic a popular almost heatless C. sinense is
known as the gustoso pepper. Aura helped me identify them decades
ago. They are picked green, have less of that grassy taste and whiff
of turpentine bells can have, and have just a trace of heat, less
than Anaheims. In Puerto Rico they are called aji dulce (sweet
chile). My Loblaws imports them from Venezuela where they are a
fairly important crop. If you ever come across them, give them a
try.

I learned of the "gustoso" chilies from the Chileheads mailing list. I
tracked some down and for some time had a lot of sport eating whole a
chile that looked just like a habanero/Scotch bonnet and challenging
others to top that. Of course I palmed the gustoso and gave then the
real McCoy full-goose-stupid-heat chile. Bv)=

Venezuela seems to be the center of gustoso production. All Capsicum
chinense peppers, have their center of origin in the Brazilian Amazon.
So they are still fairly close to "home" in Venezuela.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Chilean Sea Bass w/Spicy Corn Porridge
Categories: Seafood, Vegetables, Fruits, Chilies, Herbs
Yield: 1 Serving

MMMMM----------------------BUTTERSCOTCH------------------------------
2 tb Butter
1/2 c Dark brown sugar
1/3 c Heavy cream
1/2 ts Vanilla extract
Salt

MMMMM---------------------PICKLED APPLES-----------------------------
1/2 c Sugar
1 c White vinegar
1 1/2 c Water
3 Granny Smith apples; peeled,
- in small dice
1/4 c Cilantro, chopped

MMMMM---------------------------CORN---------------------------------
4 Ears corn; niblets only
1 ts Red chile flakes
3 tb Creme friache
2 tb Olive oil
1 tb Butter
3 Sprigs thyme MMMMM---------------------------BASS---------------------------------
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Sllspice
Salt & pepper
6 oz Chilean sea bass; skinned
3 tb Olive oil
1 tb Feta; crumbled, garnish

FOR BUTTERSCOTCH: In a heavy bottomed sauce pan, melt
butter over low heat, add sugar and stir with a wooden
spoon until the sugar dissolves. Keep stiring until the
mixture thickens and begins to resemble molten lava,
about 3-5 min. when mixture begins to take on a nice
caramel color and smells of caramel add the heavy cream.
Lower heat and whisk. Bring to a boil and cook about 10
min at a mild simmer. Remove from heat and transfer to a
eat proof bowl. Once the sauce cools a bit, add vanilla
and salt to taste. Cool to room temperature and reserve.

FOR PICKLED APPLES: In a sauce pan, bring the sugar,
vinegar, and water to a boil. Remove from heat and cool
slightly. Pour over apples and allow to pickle for a
minimum of 25 minutes or up to 1 hour. Drain apples,
toss with cilantro, black pepper to taste, and 2 TB of
olive oil. Reserve.

FOR CORN: In a medium sauce pan heat olive oil over
medium heat. Add thyme and stir for about 45 seconds to
release flavor, remove. Add chile flakes, then add corn,
let sit for the first 2 min then stir. Cook until corn
is tender, about 5 min. Remove from heat and add creme
fraiche, adjust seasoning with salt.

FOR BASS: Heat a non stick sauté pan over medium heat,
add olive oil. Season fish on both sides with the spices
and season with salt and pepper. Sear fish on one side
for about 2 minutes or until golden. Flip over and sear
on the other side, add the butter and baste the fish
with the melted butter until cooked.

TO PLATE: Place a dollop of butterscotch on plate, add
corn in the center and lay fish next to it. Top fish
with pickled apples and sprinkle with feta. Serve.

By Gusto Bellmedia

RECIPE FROM: https://www.gustotv.com

Uncle Dirty Dave's Archives

MMMMM


... "It's never 'just a game' when you're winning." -- George Carlin
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Jim Weller to Nancy Backus on 06-15-19 21:03 <=-

Quoting Michael Loo to Nancy Backus <=-

... Heatless habaneros. That'll benefit society as much as
seedless corn.

I know we should not take humorous taglines too seriously but I felt
like piggybacking onto Michael's comments.

True, sometimes the humor is from somewhat overstating facts or making
somewhat over-implications... ;)

There are a number of Capsicum sinense (chinense or chinese,
depending on your level of unfamiliarity with the taxonomic
system) that have varying to no heat.

One botanist was so terrified of the habanero's heat that he
labelled the species Capsicum toxicarium!

I've not encountered any habeneros that were all that toxic heat-wise,
at least for me.... ;) But some are easily terrified... :)

In the Dominican Republic a popular almost heatless C. sinense is
known as the gustoso pepper. Aura helped me identify them decades
ago. They are picked green, have less of that grassy taste and whiff
of turpentine bells can have, and have just a trace of heat, less
than Anaheims. In Puerto Rico they are called aji dulce (sweet
chile). My Loblaws imports them from Venezuela where they are a
fairly important crop. If you ever come across them, give them a
try.

I don't think I've come across them in Wegmans, but I haven't looked all
that closely either.... I wonder what they'd be called here.... ;) But
they do sound like a nice alternative to green bell peppers....

They are nice done this way:
Title: Fried Peppers, Onions and Sausages

That might make me happier with that dish, indeed... :) I usually just
skip the peppers... :)

ttyl neb

... Science asks how. Philosophy asks why. Cats couldn't care less.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)