Last night I blanched some brussel sprouts and then roasted them in rendered bacon fat, garlic, and fairy dust.
With braised beef brisket and mashed potatoes with roasted garlic, it was quite the Sunday feast.
What's funny is I don't usually mind rainy Mondays and work-weeks that involve teaching during the day and grading at night. But today I'm kind of bitter the weekend is over. I wanted more time to experiment with fairy dust. I have a pork tenderloin that should be rubbed in fairy dust and slowly roasted. I have a boring goulash recipe that would explode with flavor by adding some fairy dust. I want to concoct a dessert that brings together savory and sweet with some heat from fairy dust.
I just need more time.
Fairy Dust (aka Homemade Dried Chili Flakes/Powder/Dust/)
1 food dehydrator
As many chili peppers you have on hand. The more, the bigger the batch.
Wearing gloves, cut the stems away from the peppers, slice the peppers in half, keep the seeds and membranes in tact. Place peppers seeds-side down on the trays. Dry for 48-72 hours, until pepper shrivel and are dried through. Grind peppers in a spice grinder or coffee bean grinder. Store in a small jar for up to 6 months; though it's doubtful the fairy dust will last that long.
Great idea! I love adding spice to my food, and this stuff sounds like it is sent from Heaven.
ReplyDelete