In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
Spread batter evenly into prepared pan.
Bake until toothpick inserted into center comes out clean, about 20-30 minutes.
Do not overcook or bars will be dry. Let cool to room temperature then cut into bars.
Ají dulce, ají cachucha, quechucha, ajicito, or ají gustoso as it is known throughout Latin America and the Caribbeans is a variety of sweet perennial peppers.
The pepper or chili is native to the Yucatan Peninsula of Central America and Caribbean islands.
It is most widely known in Cuba, Jamaica, Puerto Rico, Dominion Republic, and Venezuela, where it refers to a specific native variety of Capsicumchinense that is related to the habanero but with a much milder, smoky flavor.
Where English is spoken in the Caribbean, the sweet chili is known as seasoning pepper and is essential to a variety of traditional dishes.
In Puerto Rico, where the chili is called Ají dulce, is an essential chili as well. It is used as a condiment of Puerto Rican cuisine called “sofrito.” Sofrito is the base of many prepared dishes.
The Meaning Of Aji Dulce Throughout Latin American
Throughout Latin America, ají means “chili pepper” and dulce means “sweet.”
Cachucha is a Latin American word for cap, so ají cachucha means “cap chili pepper” and refers to its cap-like shape.
Gustoso means tasty, so ají gustoso translates to “tasty chili pepper”.
Ajicito is the diminutive of ají and translates to “little chili pepper.”
The bottom line is, it’s a sweet chili pepper.
What A Aji Dulce Looks Like
Ají Dulce peppers widely vary in appearance depending on the climate, soil, and region they are grown in.
The pods can be squat, wrinkled, and hat-like, or they can be oblong to round in shape, averaging from 2-4 inches long and 1/2 inches to 3 inches wide.
When the peppers are young they have hues of light to dark green and as it matures, it transforms to orange-yellow, and then red.
Underneath the skin, the flesh matches the exterior part, depending on maturity.
They contain seeds that are flat, round and cream-colored.
Ají Dulce chile peppers are available year-round, with a peak season in the summer through fall.
If you can not find them in the produce section of your local supermarket, check with your local Hispanic markets.
During the summer you should be able to find them in local farmers markets.
Remove chops from refrigerator and packaging. Let them warm on the countertop for about 10 minutes. Pat dry with a paper towel, season both sides of chops with salt and pepper to taste.
Heat olive oil in a cast iron skillet over medium heat. Once the oil is hot (but not smoking) add the chops. Cook each side 3-4 minutes or until browned on each side. Remove skillet from heat and transfer chops to a clean plate.
Do not return skillet to burner, allow it to cool for a few minutes. When cooled, return skillet to burner on low.
Add blackberry jam, butter, balsamic vinegar, water, and sage to skillet. Whisk together until the jam and the browned bits on the bottom of the skillet have dissolved into the sauce.
Turn the heat up to medium and let the sauce come to a simmer and thickens enough to coat the back of a spoon (5 minutes). Turn the heat off, taste the sauce, and add the 1/8 teaspoon of salt (if needed).
Return the chops with any juices that have accumulated on the plate to the sauce.
Coat each side of chops in the sauce and let them warm through in the simmering sauce.
Plate and serve chops with blackberry sauce.
More recipes using that deliciously yummy blackberry.
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Melt 2-3 tablespoons of butter in a large skillet over medium heat.
Dip each chicken piece into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated chicken in the skillet, and cook 7-8 minutes each side. Remove chicken from heat and set aside.
Cook macaroni according to package directions.
Chop broccoli florets and set aside.
Do not empty hot water from pot. Remove cooked macaroni with a slotted spoon and rinse pasta under cold water in a colander.
Return pot to burner and add chopped broccoli florets to hot water. Return water to a boil and cook broccoli for 4-5 minutes or until fork tender, but not mushy.
In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
Cook’s Notes – What Is A Roux
A roux is a 17th century culinary French invention. It is a smooth paste, made from flour and fat. The ratios typically call for equal parts of each.
A roux is added to sauces, soups or gravy’s to make them thick, smooth and rich.
Cook and stir until bubbly.
Add chicken and broccoli florets to roux and mix in. Next add cheese a small amount at a time until fully melted.
Place heat proof skillet or baking dish with Mac & cheese mixture under broiler, about 6-8 inches from heating element.
Let top of mixture brown a little. Watch very closely so it doesn’t burn.
Remove from broiler. Let cool about 5 minutes. Plate and serve with a dinner salad.
In modern times potatoes have grown in popularity due to their versatility and ability to be used for many different dishes of food. And Parmesan Scolloped Potatoes is one of those fishes.
Parmesan scalloped potatoes are the ultimate side dish.
This is a potato dish that is tender, creamy and so delicious. The parmesan cheese and garlic adds such an amazing flavor.
What Are Scalloped Potatoes?
Scalloped potatoes are similar to “potato gratin,” as they contain layers of thinly sliced potatoes (1/8th inch thick) baked in a creamy sauce until golden and bubbly.
There is one difference though, cheese. Scalloped potatoes are extra indulgent because of the addition of cheese.
Cheeses used can include: Parmesan, white cheddar, goat cheese, Gouda or just about any cheese that easily melts. The most popular cheese used is orange cheddar.
The key to mastering this recipe: choosing the right potato.
The Best Potatoes For Making Scalloped Potatoes
A starchy potato is best for scalloped potatoes because it will help thicken the sauce and bake up nice and tender.
These potatoes include: Yukon Gold (yellow potato) or a Russet (white potato). And the red potato? No good.
The red skinned potato is less starchy and likely too firm even after baking.
Red-skinned potatoes are the best for roasting, fried, or boil. Red potatoes make a great potato salad, like this Mediterranean Potato Salad.
This classic scalloped potato dish is a creamy crowd-pleaser. So be a culinary hero and make your family a side dish of Parmesan Scolloped Potatoes tonight for dinner.
Parmesan Scalloped Potatoes
¼ cup butter
1 large onion diced
2 cloves garlic minced
¼ cup flour
1/2 cup Parmesan cheese
2 cups milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
3 pounds yellow potatoes sliced about ⅛” thick
salt and pepper to taste
Preheat oven to 350˚F.
To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
Reduce heat to low. Combine milk, cheese and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
Grease a 9″x13″ baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top.
Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
This article will cover the basics of knowing your herbs and spices and how to cook with them.
Herbs and spices are a treasure chest of zesty, sweet, savory and spicy flavors. These flavors fresh or dried impart flavor to any cooked dish or baked good they are used in.
One of the best qualities of herbs and spices is the variety of flavors you can add to foods without adding salt.
Some of these flavors include turmeric (a blend of spices), cayenne pepper, ginger, paprika, garlic, lemon juice or zest, black pepper, dill, Rosemary, coriander, cilantro, Sage, tarragon, and cinnamon.
Examples of fresh or dried herbs used in recipes include among others: basil, parsley, rosemary, thyme, cilantro, sage and dill weed.
Note that for each of these plants, the herb is the green leafy part.
As for spices they include any other part of the plant, but not including the leaf.
Spices include dried bark (cinnamon), seeds (cardamom), flower buds (cloves), the roots (ginger), dried berries (allspice) and twigs or just about any part of the plant, but again, not including the leaf.
Take note that spices are used in dried form while herbs can be used either fresh or dried.
How To Cook With Herbs & Spices
When a recipe calls for a type of herb, be sure to use it in the form it is called for. Either fresh or dried.
Dried herbs and spices which are particularly resistant to heat and prolonged cooking are typically used in roasting and baking.
Dried herbs are typically add at the beginning of the cooking process so as to impart flavor while cooking.
On the other hand, when herbs are fresh, they are typically added just as the cooking has been completed.
Fresh herbs are more vulnerable to heat. To much exposure to heat will kill the flavors.
Fresh herbs bring brightness and fresh flavor to a recipe. They are used more typically were no cooking or use of heat is involved.