Fire And Ice Recipes

FIRE-AND-ICE SALAD

Steps:

• In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.

FIRE AND ICE CAKE

Steps:

• The habanero peppers can be roasted on a gas stove top or in an oven. Before roasting the peppers, turn on the kitchen or stove exhaust fan.
• To roast the peppers on a gas stove top, soak 3 wooden skewers in water until saturated. Skewer 1 pepper and hold over a medium-high flame. Slowly rotate the pepper over the flame until the skin is blackened and blistered. Repeat with the remaining peppers and skewers. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
• To roast the peppers in the oven, place an oven rack in the highest position and preheat the broiler. Put the peppers on a cookie sheet and place under the broiler. Using long handled metal tongs to rotate the peppers and broil until the skin is blackened and blistered. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
• Wearing gloves, remove skin, the veins, and the seeds from the habaneros. (When removing the skins, it's important to wear double layer of latex gloves or else your hands burn.)
• To make the paste, blend the habaneros with the sugar using a mortar and pestle or a food processor (the latter is much faster).
• Combine the habanero paste into the softened vanilla ice cream and refreeze until firm but still spreadable
• Assemble cake in springform pan by alternating cake, lime sorbet, cake, habanero ice cream, cake and freeze until firm (8 hours or overnight).
• Garnish with powered sugar or whipped cream and sprinkles.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE AND ICE TOMATOES

Steps:

• Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

FIRE AND ICE PASTA

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

FIRE AND ICE PICKLES

Steps:

• Empty gallon jar of pickles into a large bowl, throwing away the juice.
• Cut the pickles into 1-inch chunks.
• Return the pickles into the jar, alternating with all other ingredients listed above.
• Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
• Refrigerate.
• If giving as a gift, distribute evenly into smaller jars.
• This is great with bland turkey sandwiches at Thanksgiving and Christmas!

FIRE AND ICE RELISH

Steps:

• MARINADE:.
• Place marinade ingredients in saucepan and bring to a boil.
• Reduce heat and simmer until flavors meld, 8 to 10 minutes.
• Refrigerate 2 to 3 hours before using.
• ADD-INS:.
• Time to use that Vidalia Onion Dicer! ;).
• Remove stem/core of tomatoes, then peel(optional).
• Chop tomato into small pieces.
• Cut onion into 1/8 inch dice.
• Add tomato and onion pieces to chilled marinade.
• Cover relish but stir it gently several times.
• TOPPER:.
• Peel cucumber, cut in half lengthwise, slice thinly, and set aside.
• Keep cucumber pieces separate but refrigerated.
• At serving time:
• Add cucumber slices.
• NOTE:.
• This relish will keep for several weeks if it is covered and refrigerated.
• If you wish to preserve it just heat to boiling(without the cucumber slices), pour into hot sterilized jars and process.

FIRE AND ICE

Steps:

• Combine ingredients in a mixing glass. Stir well. Strain into a cocktail glass.