Tumeric is a powerful spice known for its natural healing properties.  Curcumin, the active ingredient in turmeric, has an anti-inflammatory effect and is also a strong antioxidant.

Tumeric is used to provide pain relief from arthritis, help with indigestion and heartburn, and to cure headaches and fight colds.  Over 700 studies have shown that tumeric can outperform some pharmaceuticals in dealing with diseases.

How to make turmeric pickles

“Tumeric pickles are a great way to use that herb and spice,” says Chef Nancy Waldeck of Thomas F. Chapman Family Cancer Wellness at Piedmont.

In a bowl, mix a little rice vinegar, red pepper flakes, Dijon mustard, sesame oil, turmeric and black pepper. Whisk it together, and add sliced seedless cucumbers. Finally, top it all off with a little sesame seed and green onion.

Jake Laxen, jlaxen@stcloudtimes.com   –   SC Times

Sweet and heat. Those are flavors familiar to almost every eater.

And if you are planning to make chicken wings for upcoming NFL playoff games — Skol Vikings, by the way — I suggest pairing sweet with heat to make your own wing sauces.

If you have a milder palate, the raspberry jalapeno sauce is the flavor pairing for you. Raspberries are a complex fruit with both sweet and sour subtle flavors.

The jalapeno adds mild spiciness for another flavor layer. The modest pepper typically measures between 1,000 and 20,000 Scoville units — the official scale of spiciness.

If you can handle a stronger spice level, try mango habanero. This recipe isn’t overbearing but rather has subtle spiciness. Still, be careful when handling habanero peppers.

Mango habanero is a common wing sauce pairing as the tropical flavor of mangoes is a natural pairing with the pepper that typically registers above 100,000 on the Scoville scale.

If you want more or less heat, adjust the amount of peppers used. For the hot pepper sauce in both recipes, the Frank’s RedHot brand is a popular version among many others.

Also remember not to cook the chicken wings in the sauce. You only want to apply the sauce after the wings are cooked to make sure you don’t cook out the sweetness.

raspberry jalapeno wing sauce

1 package (6-8 ounces) raspberries

2 jalapenos

⅓ cup melted butter

2 tablespoons hot pepper sauce

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons ketchup

2 teaspoons Dijon mustard

one In a blender, add raspberries, jalapenos, melted butter, hot pepper sauce, apple cider vinegar, Worcestershire sauce, ketchup and Dijon mustard. Blend until liquefied. Toss cooked wings in sauce and serve.

Source: Based on a Driscoll’s recipe.

mango habanero wing sauce

1 can (15 ounces) diced mangoes, undrained

2 habanero peppers

⅓ cup melted butter

¼ cup hot pepper sauce

one In a blender, add can of diced mangoes, habanero peppers, melted butter and hot pepper sauce. Blend until liquefied. Toss cooked wings in sauce and serve.

Serves 4

Adding ginger and garlic to this recipe, which is traditionally made without either, gives this dish even more flavor.

2	teaspoons vegetable oil
3	jalapeno peppers or other green chiles
1	clove garlic
1	piece (½ inch) fresh ginger
1	cup chickpea flour
¼	teaspoon red chile powder
¼	teaspoon turmeric powder
¾	teaspoon brown sugar
½	teaspoon citric acid crystals
	Salt to taste
¼	cup fresh, grated coconut
¼	cup chopped fresh coriander
1	cup water
1	teaspoon Eno’s Fruit Salt
½	teaspoon mustard seed
½	teaspoon black sesame seed
2	dried red chiles
½	teaspoon sugar
1	teaspoon lime juice

1. Set up a large pot: At the bottom, place a small bowl that can work as a stand for the dish. Pour 1 inch of water into the pot and heat on low while you prepare the batter. Rub 1 teaspoon of the oil in a 9-inch round pie pan or other baking dish that fits easily into the pot.

2. In a mortar or food processor, work 1 green chile with the garlic and ginger into a fine paste.

3. In a bowl, use your fingers to blend the chickpea flour, red chile powder, turmeric powder, sugar, citric acid crystals, salt, coconut, coriander, and fresh chile paste. Add ¾ cup of the water, 1 tablespoon at a time. Quickly mix in the Fruit Salt; the batter will become fluffy and yellow. Pour the batter into the dish and place it carefully in the steamer.

4. Cover the pot and steam for 4 to 6 minutes or until a toothpick inserted into the center comes out clean. Carefully lift the dish from the pot. Invert a plate on top and turn the plate and dish right side up. Tap the dish to release the cake.

5. In a small heavy skillet over medium heat, heat the remaining 1 teaspoon oil. Add the mustard seed and when they start popping add the sesame seed, red chiles, and remaining 2 jalapenos. Stir quickly and turn off the heat.

6. Let the oil cool slightly. Stir in the remaining ¼ cup water, sugar, and lime juice. Spoon over the cake, spreading it evenly. Make 4 cuts in the cake in both directions to shape 1-inch squares. Serve hot. Adapted from “Tiffin: Memories and Recipes of Indian Vegetarian Food”

By Rose Prince   –   The Telegraph

This is a bit New York-deli, with a creamy dressing flavored with dill, and mild vinegar pickles, but also English chipolatas and waxy potatoes. An easy dish that works well hot, on its own, but also cold, with charcuterie, smoked fish, cheese and bread.

MAKES

20 bowls

INGREDIENTS

• 2kg small waxy salad potatoes (Charlotte  or similar)
• 20 good-quality pork chipolatas vegetable oil, for frying

For the dressing

• 4 tbsp Dijon mustard
• 4 tsp caster sugar
• 1 tbsp red-wine vinegar
• 150ml extra-virgin olive oil or  groundnut oil
• 60ml double cream to serve
• 1 x 400g jar cornichons, drained and chopped into little rounds
• 1 x 200g jar small capers, drained and roughly chopped
• 100g fresh dill, chopped
• 100g fresh flat-leaf parsley, chopped

METHOD

Boil the potatoes in plenty of water until they are tender but still waxy at the centre. Drain and set aside.

Twist each chipolata to make two smaller sausages. Separate them using a pair of scissors. Fry them in a little vegetable oil until golden and cooked through, then keep them in a warm place.

Combine all the dressing ingredients, plus two teaspoons  of salt and two tablespoons of water. Whisk until you have a well-emulsified mixture. Taste, and adjust the flavours if necessary –  a drop more vinegar or a little more salt or sugar, perhaps.

Quarter the potatoes and put them in a large bowl with the dressing, cornichons, capers and herbs, and plenty of freshly ground black pepper. Mix well. Serve in bowls, with two small sausages in each.

 

Try this amazing sandwich featuring jalapenos from Sharky’s.

Randy Ruben with Sharky’s Bar and Grill in North Dallas makes a steak sandwich called the Texas Torpedo.

6 ounces of thinly stripped (philly steak cut) rib eye steak
1 slice of onion
6 slices of jalapeno
2 ounces butter
4 ounces of queso (Velvetta Cheese and Rotel Original Diced Tomatoes and Green Chilies)
1 French Bread – Split down the middle

Directions

Melt 1 ounce of butter in skillet.

Saute onion and jalapenos.

Heat steak on flat top or skillet.

Mix steak with onions and jalapenos, add queso.

Slice roll, keeping one end connected.  Butter and place face down on flat top or skillet.

Place mixture inside roll.