I love a spicy pepper, and even more, I love a slow spicy journey of a meal and I can't wait to give these recipes a try, especially the rice pudding with salsa!
Even as a confirmed chili-head, I tend to avoid actual pain in eating, hence my avoidance of the scotch bonnet and its equally evil cousin the habanero, which is a shame really. They are among the prettiest of the more piquant peppers in the world with colors ranging from fiery red to pink, orange and white with a citrus-like taste that blends really well with a variety of foods. Now there are hotter peppers in the world, but not all have the complexity of this pretty little monster.
Now that I am at the point in my gastronomy where I put whole chipotle peppers with adobe sauce on top of my cottage cheese as a late night snack I figured I had the palette and fortitude more so than when I was younger. I decided to give this a springtime theme with two dishes, both Asian inspired and including the badass of the Scoville Scale, and a simple healthy dessert to finish up. All dishes serve 2-4 as a light dinner.
Spring Rolls of Michigan Asparagus with Mango Salsa
10 stalks blanched asparagus
5 softened rice papers
½ C shredded carrot
1 T chopped cilantro plus whole for garnish
½ habanero pepper chopped finely
1 ripened mango ¼ diced
Dash sesame chili oil (available in most stores in the Asian section as well as the rice paper)
¼ red bell pepper juliened
Juice of 1 lime
Combine the mango, habanero, cilantro, lime juice and sesame oil into a bowl and mix well. Adjust seasoning if you feel it's not hot enough, which will be unlikely as these bastards rarely disappoint
Soak each rice paper till pliable and opaque, about a minute. Tap dry with a towel and cut into a half moon. Spoon the salsa near one of the straight edges into a line, placing the red pepper, asparagus and carrot next. To it and roll somewhat tightly being careful not to tear the paper. I recommend soaking two or three extra papers just for screw ups and practice. Don’t worry there’s always extra prep to eat your mistakes with.
Arrange spring rolls on plate and spoon the remainder of the salsa with them in a eye pleasing manner or just go caveman style. Serve soy sauce with the rolls as well, for the sodium will balance the sweet heat of the salsa.
Iron Skillet Seared Tofu with Soba Noodles in Fire Broth
1 12 ounce brick extra firm tofu pressed over night to extrude additional water
3 cups vegetable stock
4 crushed garlic cloves
1 small white onion, sliced or 4 chopped scallions
1 medium Portobello or ¼ pound shitakes, sliced
1 to 2 stalks bok choy with leaves, sliced
½ bunch cilantro roughly, chopped
½ zucchini and ½ summer squash, sliced
Rest of the red pepper you didn’t use for the spring rolls, diced
2 to 3 bunches soba noodles, blanched ahead of time but not rinsed
The other ½ of the habanero or another whole one if you want, fine mince
In a medium large pasta pot add the stock, onions, garlic and bring to a high simmer for 15 minutes. Heat cast iron skillet to blazing hot and add 1 T of the chili oil, make sure to pat your attractively sliced tofu dry before adding to the pan. Get a nice brown sear before turning to the other side.
Meanwhile, you can add the rest of the vegetables and cilantro to the pot and cook till just al dente, round 4-5 minutes. Ordinarily I’d recommend sautéing all of them first but unless you have awesome restaurant quality ventilation, you will gas yourself out of the kitchen.
Place a nest of noodles into individual bowls and top with the tofu, ladling the steaming hot broth and vegetables right over top. Please reuse your chopsticks
5 Minute Rice Pudding
1 cup cooked and chilled brown rice
2 cups organic vanilla yogurt(if substituting plain add a little vanilla extract and some brown sugar)
1 sliced banana
1 sliced pear
Combine all ingredients being careful not to mush the fruit. Place into individual dishes and garnish with a little granola if desired, or, even better, reserve some of the mango habanero salsa to top it with
Enjoy
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