Zest of 1 small lemon
1/4 cup fresh lemon juice
1 tablespoon each: honey, sweet paprika
1/2 teaspoon each: coarse salt, white pepper
1/2 to 1 teaspoon ground red pepper, optional
Pulse the chilies in a small food processor until finely flaked. Transfer to a medium saucepan. Add garlic, ginger, onion, oil, lemon zest and juice, honey, paprika, salt and pepper. Heat to a boil. Reduce heat to a simmer; cook, stirring often to prevent sticking, 30 minutes. Cool completely.
Puree in a food processor until smooth. Taste; if it lacks the punch you want, add the red pepper and more salt. Pour the sauce into a glass jar, seal tightly; refrigerate for at least 2 days and up to 1 week before using. The sauce will last 1 month in the refrigerator.
Note: To make shrimp piri piri: Pour 1/2 cup of piri-piri sauce into a large food storage bag. Add 2 1/2 pounds shelled, deveined extra-large shrimp; seal. Turn to coat shrimp. Refrigerate at least 2 hours. Prepare a grill or grill pan for medium heat. Remove shrimp from marinade, discarding marinade. Thread the shrimp and lemon wedges on metal skewers; season with salt. Grill the shrimp, turning several times, until just opaque, 5 to 6 minutes. Just before serving, brush the shrimp with fresh piri-piri sauce. Serve more on the side for dipping.
Nutrition information: Per tablespoon of sauce: 89 calories, 89% of calories from fat, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 41 mg sodium, 0 g fiber
Chocolate brownies
Prep: 20 minutes Cook: 40 minutes Stand: 2 hours Makes: 16 brownies
This was the winning recipe in editor Renee Enna's April taste-off of recipes we tested from recent baking books. It's adapted from "Betty Crocker Baking Basics."
2/3 cup butter or margarine
5 ounces unsweetened chocolate, chopped
3 eggs
1 3/4 cups sugar
2 teaspoons vanilla
1 cup flour
1 cup chopped walnuts
Heat oven to 350 degrees. Heat the butter and chocolate in a small saucepan over low heat, stirring constantly until chocolate has melted, about 4 minutes. Remove from heat; cool 5 minutes. (Alternately, you can microwave the mixture in a microwave-safe bowl in 30-second intervals on 50 percent power, stirring between, until chocolate has melted.)
1/4 cup fresh lemon juice
1/2 teaspoon each: coarse salt, white pepper
1/2 to 1 teaspoon ground red pepper, optional
Pulse the chilies in a small food processor until finely flaked. Transfer to a medium saucepan. Add garlic, ginger, onion, oil, lemon zest and juice, honey, paprika, salt and pepper. Heat to a boil. Reduce heat to a simmer; cook, stirring often to prevent sticking, 30 minutes. Cool completely.
Puree in a food processor until smooth. Taste; if it lacks the punch you want, add the red pepper and more salt. Pour the sauce into a glass jar, seal tightly; refrigerate for at least 2 days and up to 1 week before using. The sauce will last 1 month in the refrigerator.
Note: To make shrimp piri piri: Pour 1/2 cup of piri-piri sauce into a large food storage bag. Add 2 1/2 pounds shelled, deveined extra-large shrimp; seal. Turn to coat shrimp. Refrigerate at least 2 hours. Prepare a grill or grill pan for medium heat. Remove shrimp from marinade, discarding marinade. Thread the shrimp and lemon wedges on metal skewers; season with salt. Grill the shrimp, turning several times, until just opaque, 5 to 6 minutes. Just before serving, brush the shrimp with fresh piri-piri sauce. Serve more on the side for dipping.
Nutrition information: Per tablespoon of sauce: 89 calories, 89% of calories from fat, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 41 mg sodium, 0 g fiber
Chocolate brownies
Prep: 20 minutes Cook: 40 minutes Stand: 2 hours Makes: 16 brownies
This was the winning recipe in editor Renee Enna's April taste-off of recipes we tested from recent baking books. It's adapted from "Betty Crocker Baking Basics."
2/3 cup butter or margarine
5 ounces unsweetened chocolate, chopped
3 eggs
1 3/4 cups sugar
2 teaspoons vanilla
1 cup flour
1 cup chopped walnuts
Heat oven to 350 degrees. Heat the butter and chocolate in a small saucepan over low heat, stirring constantly until chocolate has melted, about 4 minutes. Remove from heat; cool 5 minutes. (Alternately, you can microwave the mixture in a microwave-safe bowl in 30-second intervals on 50 percent power, stirring between, until chocolate has melted.)
