This soup recipe comes from Florence Fabricant and will use up quite a bit of radish. Serve it hot, or chill it and serve it cold.
In place of the green chili it calls for, you can also a Scotch bonnet pepper, but DON’T CUT IT UP. Just simmer the whole pepper in the soup when you add the shrimp, and then remove it before serving. You just want a bit of the heat, not the whole scorching thing.
This recipe came from chow.com. Udon noodles are Japanese wheat noodles and soba noodles are Japanese buckwheat noodles. They can be found in gourmet grocery stores or in Asian markets. If you are having a hard time finding them, you can substitute whole-wheat linguine or spaghetti.
Have you saved up enough jalapenos to try this recipe? Easy enough to cut it down to fit the number of jalapenos you do have. Thoroughly decadent. Thoroughly delicious and a great way to eat up a bunch of jalapenos. The original recipe was printed in Saveur magazine.
I had a conversation with Jennifer Halicki about what to do with those cute little jalapenos. My suggestion was to do a very simple pickle, just putting the jalapenos in a jar (with or without stems) and cover them with vinegar. Leave them for a week or forever, they’ll keep indefinitely as long as you keep topping up the vinegar. This was the old Southern standby for making hot pepper vinegar to season fall and winter greens like turnips, collards and mustard. And it works fine with jalapenos.
Then just the other day I opened an email from Import Food, a company on the west coast that imports primarily food from Thailand. They offered a little more complex version of this peppered vinegar idea. They were recommending the Thai chiles they sell, but it would be just as delicious with your jalapenos or leftover cayenne peppers.
In their words: “Spice up your food with this simple, homemade heat. The combination of sour vinegar with hot Thai chiles is a common condiment in Thailand (called “nam som”), but this goes along great with American food too–especially southern favorites like collard greens, fried chicken, green tomatoes, etc.”
Last week we had an apple-cheddar pie recipe. This week it’s apples and hot pepper jelly. The idea came from Moore Farms and Friends, written in their style.
Adapted from a recipe in “The Farm: Rustic Recipes for a Year of Incredible Food” by Ian Knauer. Long list of ingredients, simple directions and it will use up some of those jalapeños!
I did not make up this recipe! I think it came from a very broad-based consumer magazine like Better Homes & Gardens. One little jalapeno provides just a hint of heat. Try it!