How To make Chunky Mustard Beans with Red Peppers
2 lb Green and/or yellow beans
2 c Julienne strips of red
-peppers (sweet) 1 1/2 c Onions, coarsely chopped
1 ts Tumeric
1/3 c Dry mustard
1/3 c All purpose flour
1 1/2 ts Salt
1 1/3 c Brown sugar, firmly packed
1 c Cold water
2 c White or cider vinegar
1 tb Celery seeds
1 1/2 ts Mustard seeds
Remove stem end from beans; cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,
transfer immediately to large bowl of cold water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.
How To make Chunky Mustard Beans with Red Peppers's Videos
S3Ep05-Stir Fry Leaf Tripe with Spicy Pickled Sour Mustard 酸菜炒牛百葉
RECIPE BELOW: This tripe dish has a wonderful snappy crunchy texture with a good bite and chew. The sour mustard green provides a nice bit of acid and a little extra crunch along with a bit of heat from the chilis. The fermented black beans a nice earthy savory flavor.
Ingredients:
• 1# Beef bible tripe
• 2 pkg/3 oz sliced sour mustard
• 2 Tsp fermented black beans, soaked, washed, rinse & drain
• 1 knob ginger, minced
• 5 cloves garlic, minced
• 2 green onions, angle sliced
• 2 Tbsp cilantro, rough chop
• 1 Tbsp Shaoxing wine
• 1.5 Tsp sesame oil
• 1 Tsp Soy sauce
• 1/4 tsp White pepper
• 1/2 Tsp seasoning salt mix-Watch video-
• 1 Tsp Sugar
• 2 Thai chilies, minced *optional
• Oil for cooking
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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8oz pasta
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1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Suan Cai Yu Recipe - Sichuan Fish Soup with Pickled Mustard Greens
Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Suan Cai Yu or Sichuan Fish Soup with Pickled Mustard Greens is an all time favorite for Sichuan home cooks! The flavor is just amazing and it's so hearty and warming for the fall weather! I hope you give it a try and tag me on social media if you recreated it!
Printable Recipe:
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Ingredients:
1lb tilapia
2 green onion (white, green separate)
2 garlic cloves
1 piece ginger
1 pack pickled mustard green (purchase link:
2 tbsp red sichuan pickled pepper (purchase link:
5 tbsp cooking oil (2 tbsp for cooking, 3 tbsp for finishing)
1 red chili (or Thai chili)
Marinate
1 tbsp shaoxing wine (purchase link:
1/4 tsp salt
1 egg white
1 tbsp potato starch (purchase link:
Soup
3 cup stock
1.5 tsp salt
1/4 tsp white pepper powder (purchase link:
Spice infused oil
2 tbsp Dry chili (cut and deseed. purchase link:
2 bunches fresh Sichuan peppercorn (use green/red Sichuan peppercorn to substitute cuz these are a little hard to find :))
Instructions
1. How to prepare the fish slices: find the tail part of the fish filet, start slicing at an angle. Each slice should be a little more than 1/4 inch thick. Don’t worry if you are not getting the perfect slices in the beginning. Fish will still taste amazing! :)
2. Place the fish in a bowl, marinate with salt, Shaoxing wine, potato starch, and one egg white. Mix well.
3. How to prepare pickled mustard greens: cut open the package and take out the pickled mustard greens. Chop into slices. Wash with water. This helps remove excess salt and unwanted flavor from the mustard greens. Drain and squeeze out any residual water. If you have other pickled veggies such as pickled red chili, cut at an angle and place with the pickled mustard greens.
4. How to prepare the aromatics for Suan Cai Yu: slice garlic and ginger. Smack the white part of the green onion, then chop into 1 inch slices. Finely chop the green part of the onion separately (this will be used for topping). Slice red chili at an angle (this will be used for topping).
5. Cut dry chilies with a pair of scissors. This will release the seeds from the chilies. Separate the seeds, and keep the skin only. Take out some fresh green Sichuan peppercorn (use dry green Sichuan peppercorn to substitute). These can be found at the frozen section of Chinese grocery stores. Set aside with the dry chilies. Dry chilies and Sichuan peppercorn will be used for infused hot oil later.
6. Start the fire and add 2 tbsp cooking oil to the pan. Drop in sliced garlic, ginger and white part of green onion. Fry until slightly brown.
7. Add in pickled veggies. Stir fry immediately until fragrant.
8. Add in 3 cups of stock. You can use any kind of stock or use boiling water to substitute. Season with salt and white pepper powder.
9. When the soup boils, reduce heat to medium low, add in the fish slices one by one. Gently lay the fish slices on the top so they don’t clump together. You can stir the soup a little. Fish will be ready in 1-2 minutes after the soup boils. Don’t over cook the fish slices as they can break easily.
10. Use a large soup spoon to scoop out the fish and pickled veggies in a serving bowl. Then transfer over all the rest of the soup.
11. Heat up 3 tbsp of cooking oil. Pour over the dry chilis and fresh Sichuan peppercorn. After the sizzling, immediately pour the oil and spices on top of the fish soup.
12. Garnish with chopped green onion and red chili.
Want more delicious bites? Check out my other videos:
Spicy Lao Gan Ma Chili Crisp:
Lao Gan Ma Recipe:
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Carolina BBQ Sauce 2 Ways: Vinegar Pepper BBQ Sauce -&- Mustard BBQ Sauce Recipe
Carolina BBQ Sauce 2 Ways - Vinegar Pepper BBQ Sauce -Or- Mustard BBQ Sauce Recipe. Which do you prefer? Are you a fan of a Carolina vinegar bbq sauce recipe? Or do you prefer a Carolina mustard bbq sauce recipe? When you make Carolina vinegar BBQ mop sauce; do you add ketchup? Which pulled pork mop sauce do you make?
Glen's Pepper Hog Sauce:
250 mL (1 cup) distilled vinegar
125 mL (½ cup) apple cider vinegar
1 lemon (juiced and shell)
15 mL (1 Tbsp) brown sugar
30 mL (2 Tbsp) hot sauce
5 mL (1 tsp) salt
5 mL (1 tsp) paprika
2 mL (½ tsp) cayenne
5 mL (1 tsp) red pepper flakes
15 mL (1 Tbsp) black pepper
Carolina Mustard BBQ Sauce
Ingredients
250 mL (1 cup) yellow mustard
60 mL (¼ cup) honey
125 mL (½ cup) apple cider vinegar
30 mL (2 Tbsp) brown sugar
15 mL (1 Tbsp) Worcestershire sauce
10 mL (2 tsp) black pepper
5 mL (1 tsp) salt
15 mL (1 Tbsp) hot sauce
Method: (both sauces are the same)
Combine all ingredients in a medium sized saucepan.
Cook over low heat, stirring frequently for 10-15 minutes.
You aren't 'cooking' the sauce, just heating it so that the sugars dissolve and the flavours meld.
Remove from heat, allow to cool, then transfer to a lidded jar.
(in the case of the pepper sauce - remove the lemon shells)
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Beans Or No Beans??? Early 1900s Chili Recipes - Old Cookbook Show
Beans Or No Beans??? Early 1900s Chili Recipes - Glen And Friends Cooking
I get it - You're from Texas and you believe that Chili was invented in Texas, and can't have beans in it... well it most likely wasn't invented there, and lots of Texas cookbooks from pre-WW2 have chili recipes with beans.
With that out of the way, we can move on. Down through the history of cooking there are many recipes all called 'chili' for short or chili con carne in full - not to mention many variations called Mexican Stew. Probably Chili Colorado (literally Chili Red) is the starting point for the modern recipe, but the basic meat and dried chili stew goes back centuries and wasn't really 'invented'.
This article from Texas Monthly does a decent job of trying to tell an unbiased history of Chili: Stating that many of the dates and history that are passed around as truth - are probably false.
Today on the old cookbook show we take a look at a bunch of community cookbook recipes and try to tease out what a traditional chili recipe looks like.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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