Search for habanada pepper - 247 results found

beet fusilli, celery, scallion, habanada pepper, breadcrumbs

It had been a stressful day for both of us, beginning with a 5:15 am wake-up, but I still wanted to put some kind of homemade dinner on the table. What we got was some delicious comfort food that I quickly improvised 15 or so hours later.

    • eight ounces of boiled Sfolini Beet fusilli pasta, some of the cooking water reserved (note: this pasta only takes about 5 or 6 minutes to cook, and it goes to al dente with virtually no warning), drained and stirred into a large, heavy, vintage tin-lined copper pan in which about a tablespoon of olive oil had been heated before a handful of chopped young celery stalks from Phillips Farms and one chopped Japanese scallion from Norwich Meadows Farm had been tossed in and sautéed until all of the pieces had softened, after which one section of golden/orange dried habanada pepper, sea salt, and freshly -ground black pepper were added and stirred in, the pasta and vegetables stirred over a moderate flame along with some of the pasta water until the liquid was emulsified, the sauced pasta arranged in 2 low bowls, some olive oil drizzled around the edges, sprinkled with sprinkled with toasted home-made breadcrumbs, and scattered with chopped celery leaves
    • the wine was an Italian (Marche) white, Le Salse, Verdicchio di Matelica, 2015, from Flatiron Wines
    • the music was Haydn’s Symphony No. 60, ‘Il Distratto’, and No. 91, performed by the Orpheus Chamber Orchestra

the habanada pepper: fresh, and dried two ways

I’ve used and written about these peppers so often, both fresh, as seen above, when they were available last summer, and now home-dried, that I decided I had to do a special post about them alone, if only to have something to link to.

The Habanada is a highbred pepper which was developed only recently; I think it it’s a very special one.

This paragraph, from a page on the Cornel University Small Farms Program site, is an introduction to their origin story, which, like most such stories, includes a hero:

Habanada is a brand new pepper, the first truly heatless habanero (hence the haba-nada) bursting with all the bright, tropical flavor of the fruit unmasked. Many attempts have been made over the years but none have achieved the fullness of flavor with absolutely zero heat. Their crisp, thin skin has an exotic, floral flavor like no pepper I have ever tasted. From cast-away seed to a signature show-stopper variety, Michael Mazourek has brought this pepper a long way in just thirteen generations.

I’ve encountered Habanadas only at Norwich Meadows Farm, in the Union Square Greenmarket.

When dried, which I did myself in order to extend their season through the winter and spring, at the suggestion of Haifa Kurdieh, who runs the farm with her husband Zaid, they look like this:

I retrieved the darker, very serious looking mahogany-colored batch from the oven just in time; they have more than a hint of smokiness (and, oddly something like an anise scent), in addition to the elements they retain from the original Habanero. The golden orange ones, which were my second try, are somehow both more gentle and more powerfully aromatic; they’re quite perfect, in every way.

This is a close-up of the dried golden orange, just after they came out of the oven:

All three versions have been wonderful additions to many parts of many meals over the last 6 or 8 months. I miss the fresh peppers, but I’ve been using both the darker and the lighter versions more than frequently ever since I dried them last fall, as a quick search will show. They work with everything, meat, fish, eggs, pasta, vegetables. The only difficulty they present, I might confess, is controlling my addiction (and deciding which of the 2 to use in any particular application).

rye trumpets, ramps, habanada, pepperoncino, parmesan

It was almost a night off, since, although there were 2 courses, this meal was very easy to throw together.

  • most of the bulb sections, including stems, of a bunch of ramps from Berried Treasures, heated with a little olive oil inside a heavy, high-sided, tin-lined copper pan with a bit of crushed dried dark habanada pepper and about the same amount of a crushed dried Sicilian pepperoncino from Buon Italia until the alliums had softened and begun to give pff an aroma, mixed with half a pound of Sfoglini rye blend ‘trumpets which had been cooked seriously al dente, the roughly chopped ramp leaves now added and everything (including some of the reserved pasta water) tossed and stirred over a low-to-moderate flame for a couple of minutes to blend the flavors and the ingredients, served with shaved Parmigiano-Reggiano Vache Rosse from Eataly

There was a antipasto, served immediately before the trumpets.

  • three ounces of an incredibly delicious salumi, La Quercia Ridgetop Prosciutto, from Whole Foods, drizzled with a very small amount of Alce Nero DOP ‘Terra di Bari Bitonto from Eataly
  • baby arugula from Lani’s Farm, also drizzled with the oil
  • slices of Bien Cuit rye and sunflower bread from Foragers Market

 

savory baked flounder; red cress; sautéed peppers, thyme

I didn’t know until almost the last minute whether this dinner would happen. The hot water in the building had failed at around 6 o’clock, meaning it would be impossible to work in the kitchen; it wasn’t until some time close to 10 that it was restored.

I then found myself rushing to do justice to some very fresh fish I had no desire to keep a second day, and to a vegetable accompaniment I had been looking forward to serving. I was looking at my notes from an earlier meal where I used this recipe, and in my rush to get everything going I forgot to consider the fact that these fillets were somewhat smaller (most important, thinner) than the flounder that had cooked then.

So the fish was delicious, as it has been in the past. It was of course not undercooked, but the remarkable thing is that I don’t think it was overcooked either. I was either very lucky, or else flounder is very forgiving when it comes to oven times. I suspect it was the former.

  • four 3 and a half-ounce flounder fillets from American Seafood Company, placed inside a lightly-oiled oval tin-lined copper au gratin pan, skinned side down, the top surface spread (down the center, mostly for the aesthetic) with a mixture of one tablespoon of zest from a Whole Foods organic lemon, one teaspoon of a pungent dried Sicilian oregano from Buon Italia (it’s sold dried and still attached to the stem), one teaspoon of balsamic vinegar, three fourths of a tablespoon of olive oil, almost a teaspoon of lightly-crushed black peppercorns, a quarter to half a teaspoon of sea salt, and most of one finely-chopped large Rocambole garlic clove from Keith’s Farm, baked for just under 15 minutes in a 350º oven, removed, arranged on the plates, drizzled with some juice from the lemon which supplied the zest earlier, and garnished with chopped parsley from Alex’s Tomato Farm in the 23rd Street farmers market
  • a little (wild?) red cress from Dave Harris’s Max Creek Hatchery

  • four beautiful pale yellow Hungarian peppers from Stokes Farm, cut lengthwise, the seeds and membranes removed, sautéed over a high or medium high flame inside a large heavy antique high-sided copper pot until slightly caramelized, one fresh bulbous shallot from Tamarack Hollow Farm and a medium fresh habanada pepper from Alewife Farm added near the end, seasoned with sea salt, freshly-ground black pepper and sprinkled with chopped thyme from Stokes Farm, served with a drizzle of olive oil
  • the wine was a California (Mendociino and Lake counties) white, Scott Peterson Rumpus California Sauvignon Blanc 2017, from Naked Wines
  • the music was Pier Francesco Cavalli’s ‘Xerxes’, with Rene Jacobs both conducting and singing the title role, as countertenor

 

skate, clam, lemon/thyme/habanada/shallot butter; haricot

There’s butter everywhere. I think we’re in northern France.

We haven’t been there for a while, even in the kitchen, and in fact, the last time (and first) time I worked with this recipe it resulted in something quite different; maybe there was less butter. Also, the clams were bigger, way bigger.

I think I could work this recipe using olive oil next time. The green beans as well.

  • four very fresh skate wings from Pura Vida Seafood, weighing just 13 ounces altogether, coated all over with 2 tablespoons of sea salt and freshly-ground black pepper-seasoned local Union Square Greenmarket-purchased whole wheat flour from the Blew family of Oak Grove Mills Mills, the fish sautéed in 2 tablespoons of butter inside a large enameled cast iron rectangular pan for 3 minutes or so on each side, then removed to 2 plates, kept warm in a very ‘slow oven’, and a little more than a tablespoon of additional butter added to the pan, allowed to melt, and 8 littleneck clams, also from Pura Vida, tossed in, the vessel covered loosely with tin foil, the littlenecks cooked until they had opened, at which time one fresh medium habanada pepper and one small shallot from Lucky Dog Organic Farm, both sliced thinly, were added and stirred around until softened a bit, the heat then turned off with the clams still there, and the pan allowed to cool just a bit before 3 more tablespoons of butter were introduced and again pushed around with a wooden spatula until melted, the zest from an organic Whole Foods Market lemon and all of its juices, plus half a dozen thin sprigs of thyme from Stokes Farm stirred around and the seasoning checked, the skate plates removed from the warming oven and the clams arranged on and around the fish, the plates garnished with red micro amaranth from Windfall Farms

  • haricots verts from Berried treasures Farm, washed, trimmed but otherwise left whole,  blanched only until softened in a large amount of salted water inside a heavy stainless steel pot that had once been a part of Peter Hoffman’s Prince and Crosby Street farm-to-table restaurant Savoy, dried in the same pan over low to medium heat, shaking, then set aside in a bowl until the fish was ready to be cooked, at which time they were reheated in a tablespoon of butter inside a heavy well-seasoned cast iron pan, finished with sea salt, freshly-ground black pepper, and mixed with chopped parsley from Alex’s Tomato Farm in the Saturday 23rd St market
  • the wine was a Portuguese (Vinho Verde/Lima) white, Vinho Verde Loureiro, Aphros 2016, from Astor Wines
  • the music was an Opera Rara performance of Donizetti’s 1840 Paris opera, ‘Les Martyrs’, Mark Elder Conducting the Orchestra of the Age of the Enlightenment