High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [4]
Chipotle Peppers in Adobo Sauce
Chipotle peppers are dried jalapeños. They usually are sold in small cans packed in adobo sauce, a thick, smoky, and spicy sauce. Dice the peppers and add them to sautés, meatloaves, stir-fries, and curries. The adobo sauce is incredible in chilies, pasta sauces, marinades, and barbecue sauces.
Hot Sauce
This is my secret ingredient in hummus and cheese sauces. Just a dash brightens the other flavors without adding significant heat. Try it in macaroni and cheese and mixed into burgers. Use it to perk up mayonnaise for a sandwich or potato salad. Also try it in vinaigrette on a hearty salad (something with meat and cheese in it). There are innumerable hot sauces; experiment until you find a favorite.
Cilantro
A sprinkling of chopped fresh cilantro, a brightly flavored and aromatic herb, can really make the meal. It also makes a damn fine pesto (especially when pureed with toasted pumpkin seeds and a splash of lime juice) and is essential to Argentina’s wonderfully herbaceous chimichurri sauce (use it on chicken, steak, and roasted potatoes). Cilantro also does well with most Asian and Indian dishes, especially sprinkled over potato curries.
Chorizo
These spicy pork sausages are available in Spanish, Mexican, and Portuguese varieties. The main difference is that Spanish and Portuguese varieties use smoked pork, while Mexican uses fresh. Always remove the casing, then crumble or chop the chorizo into the pan. Use it in chilies, shepherd’s pie, or any dish that calls for ground meat.
INDIAN AND AFRICAN
These regions offer so many seriously oomphy ingredients it’s tempting to list many more. I resist only because of the limited availability of some of them in the U.S.
Chutney
This thick sweet-and-sour Indian condiment usually accompanies spicy curries. It also makes a fine sandwich spread, especially paired with roasted turkey breast and cheese. Or add it to a grilled cheese. Thin chutney with chicken broth and use it as a marinade or to glaze a baked ham. Bake it into tiny puff pastry tarts topped with halloumi (Greek grilling cheese) or feta. There are many varieties of chutney; mango is the most common here, and the best choice for these uses.
Cumin
Most commonly available ground, cumin also can be found as whole seeds. If you find whole seeds, toast them for a minute in a dry skillet, then add them whole or ground to curries, meat rubs, grains, and chilies. But there’s nothing wrong with already ground cumin. Like most dry spices, it keeps for about six months, then loses potency.
Coconut Milk
Equally good in sweet and savory recipes. Coconut milk is deliciously fatty and creamy, making it a perfect partner for spicy foods. It’s an essential element of many curries and can be added to virtually any rice dish or stir-fry. It also turns out wonderful baked goods, including banana bread. Use it in place of milk when making pancakes. Regular coconut milk separates inside the can, creating a dense layer of coconut cream at the top. To use the whole can, you’ll need to mix this into the liquid under it. To be totally decadent, ditch the liquid and just use the creamy top.
Ghee
For intense buttery flavor, you can’t beat ghee, Indian-style clarified butter. It has been melted to separate the milk solids from the water. The thick paste that results is a dream for stir-frying (it has a high smoke point). It also is the only way to go when buttering popcorn (ghee contains no water, so it won’t make your popcorn soggy). Ghee is sold in jars (not in the refrigerator case with other dairy products).
Peppadew Peppers
Peppadews (the name of the product and the brand) are small