Orange Anaheim Pepper Sauce Recipes

ORANGE SAUCE

Steps:

• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
• Serve with Dark Chocolate Terrine.
• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
• Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
• Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
• Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
• To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.

ORANGE ANAHEIM PEPPER SAUCE

Steps:

• Place juice in a small non reactive pot with the zest, wine and vinegar. Reduce over high heat until syrupy, about 10 minutes. Off the heat, add the white pepper and cream and whisk to combine. Return to a medium flame and whisk in butter a piece at a time until all is incorporated. Sprinkle in salt and pepper, adding more if desired. Makes 1 1/3 Celsius sauce.

15 EASY WAYS TO USE ANAHEIM PEPPERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

WASABI CRUST BAKED SALMON FILLET W/ ORANGE ANAHEIM PEPPER SAUCE

Steps:

• Preheat oven to 425 degrees.
• Mix wasabi with water to form a paste. Let it rest for 20 minutes. Place all ingredients except salmon, butter in a small bowl and combine with your hands to make a moist mixture.
• Put several tablespoons of water in a baking sheet to prevent sticking (you want a film of water in the pan) and lay the fillets on it. Pat mixture on top of each fillet to about 1/4 inch thickness. Dot with the butter and bake for 6-7 minutes. Center of fish should be slightly undercooked.
• Servie with Orange Anaheim Pepper Sauce (recipe on file here) or salsa flavored with oranges for a lighter version).

EMERIL'S HOMEMADE PEPPER SAUCE

Steps:

• Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
• Cut crosswise into 1/2-inch-thick slices.
• Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
• Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
• Pour the mixture into a food processor or blender and process until smooth.
• Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
• Refrigerate and let age for at least 2 weeks before using.
• **Note - The sauce can be stored in the refrigerator for up to 6 months.

ANAHEIM CHILI PORK STEW

Steps:

• In a large stock pot add all of the ingredients into the pot and bring to a rolling boil and reduce heat to a low simmer until the pork is tender.