BBQ Brie with Peach Habanero Jam

BBQ Brie with Peach Habanero Jam

habanero fruit jams1 300x130 BBQ Brie with Peach Habanero JamYou just can’t go wrong with BBQ’ed Brie cheese and yes you can barbecue cheese. With company coming over and that dreaded pre-meal time when the BBQ isn’t quite ready, your stomachs growling and your drink is half empty, it’s time to break out the Hor´ Devoursor as us simple grillers like to call it “Belly Warmers”. BBQ’ed Brie with Peach Habanero Jam is a really yummy “Belly Warmer” inspired by a recipe from Diane’s Sweet Heat Habanero Jams out of Mckinleyville, a small town in Humbolt County, California.

I was surprised when I received a email from Diane asking me to try a sample of her jams, that was a first for me and a pleasant first it turns outs. I usually try various rubs and sauces but not a jam for my toast, or so I thought! Diane sent me a sample of her Peach Habanero Jam (mild version) and I knew this wasn’t going on my toast, I was BBQ’n with this stuff!

4657928938 15dd47dfc9 m BBQ Brie with Peach Habanero JamDiane makes several varieties of Jam: Blackberry, Blueberry, Mango, Peach, Strawberry and Cranberry. The ingredients are simple and devine: Pure cane sugar, Fruit, Red Bell Pepper, Habanero Peppers, Apple CiderVinegar and Pectin. 4oz jars come in Mild or Medium  for those that like a little burn.

My BBQ Brie was just as simple as could be:

Place a round of Brie on a preheated grill 350° F for about 10 minutes depending on the size of your Brie. Mine came with a little wood tray that I soaked in water for 5 minutes. This was used under the Brie and in my Cast Iron skillet to prevent burning and a mess if the Brie casing opened.

4657302937 b4927818fe m BBQ Brie with Peach Habanero JamUsing a cast iron melting pot to heat my Peach Habanero Jam on the grill also, just enough to warm it up. Remove the Brie, place on your Hor´ Devours plate (Belly Warmer plate), cut a small wedge out of and all of the wonderful warmed Brie will ooze out onto the Hor´ Devours plate (Belly Warmer plate), pour your Peach Habanero Jam over that and start spreading this wonderful flavor sensation on a cracker. You just might forget about that BBQ!

Besides the simpleness of this recipe the Peach Habanero Jam was just fantastic! Peach sweetness that can only be found from just picked peaches and the wonderful heat of Hanabero chilies was and unexpected surprise! The Brie was gone in minutes with finger licking satisfaction. When our guest left she request that it be served during the next visit (no mention of the BBQ! Go figure)

4657306259 6c065b260b m BBQ Brie with Peach Habanero JamDiane provide a nice little flyer with an assortment of recipes to try: Sweet Heat Dip, Rita’s Sweet Heat Salad Dressing, Diane’s Sweet Heat Thumb Print Cookies, Sweet Heat Mango Chicken, Brian’s Baked Shrimp Wrapped in Bacon and Aunt’s Sue’s Sweet Heat Salmon. As well as a few serving suggestions: Spread over a bagel with cream cheese, Marinade or baste your favorite meats or fish and Serve over ice cream, cheesecake, or yogurt. Mouth watering yet?

At $5.00 per 4oz jar plus shipping, you really have to give this a try!

Where can you get this?

www.Dianessweetheat.com
dianessweetheat@yahoo.com
or call
Diane Hunt
707-839-2919

Diane, I must say that your Peach Habanero Jam is fantastic! Thanks for sending Cooking-Outdoors.com a sample and if you want to send me the other flavors ….



Hot new releases from All Spice Cafe!

Hot new releases from All Spice Cafe

All Spice Cafe Announces Six New Products!

GhostLogoFiery 121x150 Hot new releases from All Spice Cafe!Venice, CA. March 1, 2010 – All Spice Café is very proud to announce that six new products will be introduced at the 22nd Annual National Fiery Foods & Barbecue Show in Albuquerque, New Mexico, on March 5th thru 7th, 2010. The fiery new products have been under development for over a year and the Fiery Foods & BBQ Show is the perfect place to introduce them to the world.

Following in the footsteps of the existing gourmet hot sauce product line, using the latest fiery trend in extreme-capsaicin peppers, the World’s Hottest Pepper (as named by the Guinness Book of World Records), the Bhut Jolokia Ghost Pepper is in the newest All Spice Cafe Sauce, the Jolokia Ghost Pepper Sauce. Keeping with the mantra of having heat without loosing the flavor, we created this sauce to meet the desires of the chilehead community for extreme heat, but kept true to our product line and have a sauce that is full of flavor. This sauce makes Buffalo style Hot Wings, can be added to a bloody mary, or just about anything you want to add some fire to.

Next in the new lineup are two dry seasoning rubs, which also use the Jolokia Ghost Pepper: Ghost Adobo Rub and Ghost Jerk Rub. Over many years of backyard cooking and catering, we have used a generic dry spices mix that was basically the Latin-American spice mix Adobo Seasoning. We started making our own recipe and got our hands on some of the Bhut Jolokia Ghost Pepper, adding it into our recipe. After years of making our Caribbean Spice Sauce, we felt that these spices would make a great jerk seasoning and adding the Bhut Jolokia Ghost Pepper to give it a really nice fiery kick.

With the dry seasoning rubs, we are introducing a Crushed Jolokia Ghost Pepper Grinder, using only crushed up dried Bhut Jolokia Peppers and presenting them in a traditional pepper grinder. It’s a great way to add a kick of heat on whatever you are eating. This way you won’t get any on your hands (don’t touch your face or other body parts if you do!) and you control how much you use. Just keep it on the table and give a little twist to give anything some heat.

And then for something completely different, we are offering two fiery-sweet snacks: Sweet Habanero Candied Popcorn and Sweet Ghost Pepper Candied Popcorn. Think of caramel coated popcorn that you might get at the carnival or amusement park and then hit it with some fiery pepper heat. After a lot of hard work, refining the recipe, learning a lot about candy making, and finding someone to help us produce this fiery sweet snack, we finally have a product that we really feel is something everyone will love. Initially we are coming to market with 2 heat levels, Habanero (XXX-Hot) and Jolokia Ghost Pepper (X-Treme Heat) for the serious chileheads out there. In the future we hope to have some milder versions for the rest of the world. With a good balance of sweet and heat, this crunchy snack is totally addicting and just one handful isn’t enough.

NewProdsB 300x187 Hot new releases from All Spice Cafe!

About All Spice Cafe – All Spice Cafe is a virtual cafe that has a line of award winning Gourmet Hot Sauces, where it’s more about flavor than heat. All Spice Cafe Hot Sauces are produced in California, with all natural and preservative-free ingredients. Available online at www.allspicecafe.com and at select retail outlets in the United States and Canada – see the website for a current list of retailers.



It’s all about Garlic!

One of the most widely used flavor enhancers in the world would probably be garlic. Often called the stinking rose, garlic has been popular for giving food its added savor and also providing medicinal remedies for thousands of years. Garlic is used in just about any country for just about anything, some even believe it to have spiritual powers such as the ability to ward off vampires (from Central Europe) and the endowment of immortality (black garlic, from Korea & China). Italians use it in their spaghetti, Arabs in their kabob’s garlic sauce, Asians for their stir-fry and Americans for their roasts. Personally, I love using garlic to marinate my steaks in. 

Whatever use you may have for garlic, there’s a readily prepared form of it out there for each particular purpose. You can get them fresh, dried, roasted, peeled, chopped, powdered, in capsules and I could go on and on. What’s great about garlic is that it is also available year-round and is a staple in most grocery stores and markets. What most people don’t know is that there are a lot of garlic varieties out there and I’d like to share the many wonders of garlic with all of you today. 

TYPES OF GARLIC

garlic bulbs 2 300x207 Its all about Garlic!

When we say garlic, the picture on the left automatically comes to mind and not many of us know that there are around 400 varieties of it. The most commonly cultivated and eaten form of garlic is Allium sativum which has two main sub-varieties: softneck & hardneck garlic.

Softneck garlic is more commonly found in supermarkets because it is easier to grow and can be stored for a longer period of time than hardneck garlic. Its bulb is formed by cloves around the central core covered by white papery skin. Softneck garlic stalks are also usually braided so you can hang a garlic bundle for storage. Silverskin and Artichoke garlic are two types of softneck garlic. Because Silverskin is the easiest garlic to grow and stays fresh longer, this is the variety most commonly found in supermarkets. Artichoke garlic has larger cloves and gives out a milder flavor. Its covering can sometimes come with purple blotches and tend to be coarser than that of the silverskin’s.

hardneck garlic 300x198 Its all about Garlic!

Hardneck garlics have fewer but larger bulbs than softnecks. Their shelf life is shorter than that of the softneck’s as their outer bulb has less wrapping and can sometimes not have any at all. They also grow with a “scape” or a stalk which coils at the top with small round bulbils at the end which are often referred as topsets or garlic flowers. 

There are three main types of hardneck garlic. Rocambole garlic is usually tan in color and has up to a dozen cloves. Porcelain garlic comes with a white wrapper and comes with four large cloves. Purple stripe garlic is hardneck garlic that comes with bright purple markings. 

Whatever garlic you choose to purchase, make sure you choose firm, plump bulbs with dry skin to ensure freshness. Soft and shriveled cloves may have been sitting in the store for a while so you’d want to steer clear of that. 

 

CULTIVATION 

One great thing about growing garlic is that it’s not attacked by pests and is very easy to grow all year round in mild climates. You can grow them in containers that are deep enough to make room for the bulbs or directly in the garden and they need little maintenance. According to Wikipedia, cloves can be planted in the ground about six weeks before the soil freezes and harvested in late spring in places with colder climates. 

With its ease of cultivation, garlic is grown all around the world but China is the current largest producer. You can visit the Wikipedia article on garlic to see the world’s top 10 garlic producers together with the statistics. Here in California, there’s a city famed for its annual garlic festival held every last full weekend of July. Gilroy, California fames itself as the “Garlic Capital of the World” and comes up with various garlicky foods during their festival – they even have garlic ice cream!

  

GARLIC FOR COOKING

roasted garlic Its all about Garlic!

There are plenty of ways to prepare garlic and its aroma changes depending on the different cooking methods. They are usually used to add flavor to a dish but there are also some recipes which use it as a main ingredient. It is most commonly seen as a base for sautés, accompanied by its best friend – onion. 

The easiest and most common way to remove the thin papery cover is by crushing the garlic clove with a knife or a garlic crusher and peeling the skin off. You can also cut off the base (the hard part of the garlic) and carefully peel the skin off if you want to keep your cloves whole. Crushed garlic gives out a more flavorful aroma as the oils of the garlic are released.  

One of my favorite ways of cooking garlic is roasting the entire bulb by cutting off the top, dribbling a bit of olive oil on top and sticking it in an oven. This also gives out at aromatic flavor with the cloves having a soft, spreadable consistency. 

Garlic cloves are also used to flavor oils, vinegar, butter, and other condiments. Crushed garlic easily infuses its flavor into liquid condiments just by keeping them in the bottle (for oil and vinegar). Butter can be flavored with garlic by mincing garlic cloves and whipping it up with butter.  

Garlic is a great match for barbecue, beef, fish, pasta, seafood, etc. In Korea, sliced fresh garlic cloves are eaten together with their bulgogi. Some cultures also pickle young bulbs and shoots and eat them as appetizers. 

GARLIC AS A HOME REMEDY 

Garlic is popular for preventing heart disease, cancer and even lowering cholesterol. Most people don’t like the idea of popping a garlic clove in their mouth at it gives out a pungent smell. No need to worry, you can now get them in capsules from your pharmacy.

Garlic tea has been used to soothe coughs since the ancient times. The juice of the garlic helps dissolve mucus in the sinus cavities, bronchial tubes and lungs. It is also said that garlic can cure asthma, deafness, leprosy bronchial, congestion, hardening of arteries, fevers, worms and liver and gall bladder trouble though there are no clear scientific studies on this. You can visit http://www.earthclinic.com/Remedies/garlic.html to have a list of various garlic home remedies.

STORING YOUR GARLIC 

Garlic is traditionally stored by hanging in an open area bunched together by braiding the stems (softneck garlic). It is best stored in a cool, dark place, away from moisture to make sure it would not sprout. 

Some people keep their garlic in oil to produced flavored oil and preserve peeled garlic in wine or vinegar (kept in the fridge). 

Unbroken garlic bulbs can last up to 8 weeks if stored well. If you have broken the bulbs, keep the cloves in the fridge and they can last from 3-10 days. Exposed cloves tend to get soft and shrivel after a few days of being left out and they also lose flavor.

GARLIC TRIVIA

  • Finally, I want to leave you with some fun garlic trivia I found over the net. Enjoy!
  • Garlic and onions are among the oldest cultivated food plants. Their culinary, medicinal and religious use dates back more than 6000 years.
  • California produces more than 250 million pounds of garlic each year. One farm in Monterey County (near Gilroy “The Garlic Capital of the World”) plants 2000 acres of garlic and produces almost 25 million pounds annually.
  • China produces 66% of the world’s garlic, 13 billion pounds in 2002. Next are South Korea (5%), India (5%), and the U.S. (3%).
  • The longest continuous string of garlic is 123 feet.  It is found in Catsfield, England. 
  • There is an all-garlic restaurant in Stockholm where they offer a garlic cheesecake.
  • There is an all-garlic restaurant in San Francisco where they offer a garlic ice cream. The name of the place is a nickname for garlic, The Stinking Rose.
  • After eating a large quantity of garlic, a person will usually have halitosis. Their sweat and excreted oils will also smell like garlic. If an extremely large amount of garlic has been consumed, the person’s mucus, vaginal discharge, dandruff, and even earwax will also smell like garlic. Washing the body with soap will not take away the scent, although perfumes will mask it. The smell usually fades over the course of several days.
  • Garlic is pictured on ancient Egyptian tombs from 3,000 B.C. and is mentioned in the Old Testament, by Herodotus, Aristophanes, Virgil and Dioscorides. It is said to have grown in the left footprints of Satan when he left the Garden of Eden.
  • Aristotle, Eleanor Roosevelt, Pliny, Hippocrates, Dr. Albert Schweitzer, Moses, Aristophanes, Homer, Emperor Nero are famous garlic lovers.
  • Supposedly, stuffing a clove of garlic in your nostril when you have a stuffy nose will help in the healing process.  But don’t fall asleep as you may inadvertently suck the clove down your throat and choke. 
  • Due to the unavailability of vampires, the bloodsucking leech was used as a stand-in to determine if garlic does repel bloodthirsty creatures.  Unfortunately, it instead seemed to attract them.  The leeches used an average of 14.9 seconds to attach themselves to a hand covered with garlic, while it took them 44.9 seconds to start sucking blood from the clean one. 

Reference:

 

http://en.wikipedia.org/wiki/Garlic

http://www.garlic-central.com/varieties.html

http://www.earthclinic.com/Remedies/garlic.html

http://www.therecipefinder.com/garlic.html

http://www.recipezaar.com/library/getentry.zsp?id=165

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