Piri-Piri

This fiery Portuguese-African condiment came into my kitchen thanks to Chef Emeril Lagasse of Emeril's and NOLA restaurants in New Orleans. He uses it in several of his dishes, but it's very versatile ... experiment! It's hot, but it kinda creeps up on you. I am now never without a jar of this at hand.

• 1 1/2 cups extra-virgin olive oil
• 4 jalapeno chiles, roughly chopped (stems, seeds and all)
• 2 poblano chiles, roughly chopped (stems, seeds and all)
• 1 tablespoon crushed dried red chile flakes
• 1 teaspoon salt
• 8 turns fresh ground black pepper
• 3 cloves minced garlic

Combine all of the ingredients except the garlic in a small saucepan and cook over high heat for 4 minutes, stirring frequently (be VERY careful as you do this). Remove from heat and stir in the garlic. Let the mixture cool to room temperature, then place in a food processor and pulse sixteen times.

Pour into a jar and let it sit for one week before using. The piri-piri will keep at room temperature for two months. Use as a marinade, a sizzling sauce, an ingredient in a dish, or in place of regular oil for sauteing ... there's lots of room for creativity. Experiment! Be creative!

You can buy Chef Emeril's cookbooks here via The Gumbo Pages Bookshop, both his first one, Emeril's New New Orleans Cooking, or his newest one, Louisiana Real and Rustic. Follow the links and order!

And if you're ever in New Orleans, dine at Emeril's Restaurant, 800 Tchoupitoulas Street in the Warehouse District. I guarantee it'll be one of the most fabulous meals you'll ever have in your life.

Another Piri-Piri Recipe

This one popped up on the Chefs and Cooks on the Internet mailing list:

• 1/3 cup extra virgin olive oil
• 1/3 cup canola oil
• 1/3 cup good Bourbon
• Dried red Thai chiles, to taste

Pour over dried red Thai peppers and let sit for a month.

Use to baste vegetables or meats for barbeque. In Portugal I have seen similar concoctions sitting in the meddle of the table and used for dipping.

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Chuck Taggart (e-mail chuck)