TOMATO RELISH
2 medium tomatoes peel, seeded and diced
1/3 cup olive oil
1 large onion, small diced
2 small green bell peppers, small diced
1 tsp salt
1/2 tsp black pepper
5 cloves garlic, finely chopped
2 tsp finely died jalapeno
1/4 cup honey
In boiling water cook tomatoes for 15 seconds ,until skin starts peel, shock in cold water, dice 1/2 inch pieces, reserve.
Heat the olive oil in a large skillet, add onion and bell peppers, cook over medium heat about 8 minutes. Add salt and pepper, the garlic and jalapeno. stir well cook for 3-4 minutes more.add diced tomatoes, honey, simmer for 15 minutes, taste and adjust seasoning. cool completely and refrigerate overnight before seving. will keep refrigerated for 1 week.
CHEF JESSE'S ESSENCE
1 tsp Kosher Salt
3/4 tsp sweet paprika
1/2 tsp White Pepper
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
1/4 granulated Garlic
1/4 tsp granulated Onion
1/4 tsp fresh Thyme
1/4 tsp fresh Tarragon
1/3 tsp Old Bay
Combine together and grind in coffee mill.
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Chef Jesse's Cajun Butter
1# unsalted butter at room temperature
1/2 teaspoon fresh garlic minced about 4 cloves
2 tsp habanero pepper
2tsp Scotch bonnet
2 tsp fresh thyme minced fine
1 tsp fresh tarragon minced fine
1 tsp old bay
1 tsp white pepper
1 tsp black pepper
1 tsp cayenne pepper
1/2 tsp chili paste
1/2 kosher salt
add oil to a small sauté pot, add garlic, Habanero, Scotch Bonnet, cook for 2 minutes, let cool for about 20 minutes, when cool add the rest of the ingredients that follows, work the butter with a whisk or a mixer with a paddle attachment, add pepper mixture to butter, chilled til ready to use.
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