ACHIOTE OIL

This oil is used in Rice with Pigeon Peas, but it would also be great any time you want a flavored oil for any Latin recipe.  It gives the rice an orange tint too which is also appealing.  Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds a little smaller than a lentil.  Steeped in the oil for a few minutes infuses it with a nutty, delicate aroma.  It only takes a minute or two and is well worth the effort.   I found them at the Fiesta grocery store, which is the best place to shop in Austin when you are cooking any Latin or Mexican dishes.

1/2 c. olive oil

1TB achiote (annatto) seeds

Heat the oil and seed in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.  Don’t overheat the mixture or the seeds will turn black and the oil a nasty green.  Once they are sizzling, take the pan off the heat and let it stand until the sizzling stops.  Strain as much of the oil as you are going to use right away into the pan.  Store the rest for up to 4 days at room temperature in a jar with a tight fitting lid.

You can use achiote oil to sauté vegetables as well as brushing it onto fish or poultry that is headed for the grill or broiler.

SOFRITO

This is a staple in Puerto Rican cooking and should be for every cook of all nationalities.  What time it saves chopping and dicing to have it already blended to add flavor to soups and sauces and all varieties of dishes.  I made my first batch to use in Rice with Pigeon Peas.  Scott and I had recently eaten it at a Puerto Rican restaurant, and as he said – it is comfort food to the max.  Of course that sent me on a course to find a recipe for it.  That recipe listed sofrito, and it opened my eyes to a whole new way of cooking.  I combined a couple of recipes and bought the peppers I had available to me – There is a bag of colored baby bells at Central Market, and I used those thinking they would be mild.  Luckily it was also when we had fresh Hatch green chiles available too.  Even better yet, this makes a big batch and you can freeze it in ½ cup portions to pull out and use at will.  I can see my freezer filling up with different combinations – like basil and oregano instead of cilantro.  Why haven’t I thought of that before?!

3 long Anaheim peppers (or Hatch green chiles when they are in season)

1 baby yellow bell pepper
1 baby orange bell pepper
2 baby red bell peppers
20 cloves of garlic
2 lg. onions
1-1/2 bunches cilantro tops
½ bunch Italian parsley
4 medium tomatoes
1 t. salt

Roughly chop everything.  With the motor of your food processor running, slowly add all the ingredients and process until smooth.  The sofrito will keep in the frig for about 3 days and freeze the rest in small portions.

ERIC’S CAJUN SEASONING

Go to the bulk section and buy all these ingredients and put them in a spice jar so that you can use it any time you are doing fish.  It is critical to fish or shrimp tacos, but I also use it anytime I am cooking fish.  I think because the garlic and onion are in powder forms instead of salt forms they coat the fish/shrimp better than any other seasoning I have ever bought.  Once you have a jar of it you will never use anything else, and you will thank me (and Eric) for introducing you to it.

1/3 c. salt
¼ c. garlic powder
¼ c. black pepper
2 TB. cayenne
2 TB. thyme
2 TB. basil
2 TB. oregano
1/3 c. paprika
3 TB. onion powder

EMERIL’S SOUTHWEST ESSENCE

2 TB chili powder
2 t. ground cumin
2 TB paprika
1 t. black pepper, freshly ground
1 TB ground coriander
1 t. cayenne pepper
1 TB garlic powder
1 t. crushed red pepper flakes
1 TB salt
1 TB dried oregano

Combine all the ingredients and blend well. Store in an airtight container up to 3 months.

EMERIL’S ESSENCE

8 TB paprika
3 TB cayenne
5 TB black pepper, freshly ground
6 TB garlic powder
3 TB onion powder
6 TB salt
2-1/2 TB dried oregano
2-1/2 TB dried thyme

Combine all the ingredients in a mixing bowl and blend well. Store in an airtight container up to 3 months.