Tuesday, November 29, 2011

Using Serrano Chiles

I love to grow and cook with chile peppers and serranos are one of my favorites for imparting a great flavor to dishes. Here are a few wonderful recipes from Rachel Ray that showcase the serrano pepper.

Shrimp In Coconut Curry


2 serrano chiles, halved and seeded
1 carrot, peeled and quartered
1 onion, quartered
3/4 oz. fresh ginger, peeled
2 tbsp. vegetable oil
13.5-oz. can coconut milk
1 1/2 tsp. curry powder
1 lb. peeled, deveined shrimp


Pulse serranos, carrot, onion and ginger in food processor. Heat oil in skillet over medium heat; add vegetables and cook to soft en, 3 minutes. Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes. Season with salt and serve over rice.

Roasted Squash Soup


2 onions, quartered
1 lb. cubed butternut squash
2 serrano chiles, halved and seeded
1/4 cup EVOO
Salt and pepper
1 qt. chicken broth
2 tbsp. light brown sugar
3/4 tsp. cinnamon
1/4 cup heavy cream


On a baking sheet, toss onions, squash, serranos, EVOO, salt and pepper; roast at 450° for 20 minutes. Warm broth in saucepan over medium heat; add vegetables, brown sugar and cinnamon; puree. Stir in cream.

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