Some Like it Hot by Kikkoman

for culinary insiders SUMMER 2012

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Dear Friends,

hese days, more Americans than ever “like it hot.” Chalk it up to cooking shows, magazines, the global travel boom and the spread of authentic ethnic eateries all across the nation. Everywhere we go, flavors are getting bolder and foods are getting spicier.

When the weather heats up, so does my cooking— with all kinds of fresh and dried chiles and spicy condiments. You know spicy food actually stimulates circulation and perspiration, which can help the body cool down on a hot day. Hey, that means I’m cool even when I’m hot!

Spicy heat is, of course, an acquired taste. But you know how that goes—once you get into the chile groove, you start wanting more and more. It begins with a dash of hot sauce or a dish of spicy wings. And before you know it, you’re craving that fiery buzz in everything from chili con carne to chocolate. That’s partly because the heat of chiles causes your brain to release endorphins, which results in a pleasant state of well-being.

I’ve always been a fan of hot and spicy—whether it’s hot links, Mongolian beef or gumbo. And in the summer, I’m particularly partial to cold dishes with a hit of peppery heat. I’m talking cold fried chicken with a hit of hot sauce right from the bottle with salsa and chips on the side. What about freshly baked cornbread with Sriracha butter? Or, how about coleslaw with a nice addition of cool-hot Wasabi Sauce? Now, that’s my idea of hot weather heaven. This issue of K is packed with tips, techniques, recipes and information about cooking with chiles— and with our hot new products: Kikkoman Wasabi Sauce and Sriracha Hot Chili Sauce. I hope it inspires you to kick up the heat in your kitchen, at the grill, at your next picnic or on your next camping trip. Let me know what you think. Drop me a line, or look for me on our Kikkoman Facebook or Twitter page!

Once you’ve been bitten by the chile bug, you find yourself wanting to spice up your own home cooking, and that’s what this issue is all about. Because adding heat to a dish is more than just tossing in some chile flakes. It’s about flavor, balance and technique, and the more you know about chiles and spicy ingredients, the more you can master the art of firing up your food with finesse.

Stay cool. Stay hot. And stay in touch.

Helen Roberts Manager of Culinary Development and Public Relations www.kikkomanusa.com www.facebook.com/kikkomanskitchen www.twitter.com/#!/kikkomankitchen

In s i d e

SUMMER 2012

F E AT U R E S Chiles: Mild to Wild Chiles: A Cook’s Tour

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SIDEBARS The Great Chili Migration Playing with Fire Chile Tips and Tricks Wasabi 101 The Jalapeño-Chipotle Connection

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RECIPES Pork Sandwich with Mojo Wasabi Mayo Spicy Tex-Mex Lasagne Sriracha Butter Some Like It Hot ‘N’ Sweet Fruit Salad PRODUCT SPOTLIGHT Wasabi and Sriracha Sauces

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Mild to Wild

The Great Chile Migration

Chiles

When we think of chiles, what often comes to mind is the spicy Szechuanese food, fiery Indian condiments, or a Vietnamese sandwich layered with jalapeños. But did you know that before the time of Columbus, chiles were completely unknown outside the far east?

With all the chile peppers available in grocery stores, it’s hard to know which one to pick—and how to use them correctly. Here’s a roundup of the most popular chiles and their uses:

Chiles were first cultivated in Central America almost 10,000 years ago—in fact, their name comes from the Aztec word chilli. Columbus called chiles “pepper” for their spicy taste that reminded him of black pepper—a completely unrelated plant—which has created confusion ever since! The Europeans carried chiles to their colonies in Africa, Asia and the East Indies, and eventually they were brought to North America by European immigrants, coming full circle. Many of the cuisines where chiles were adopted most enthusiastically already had a history of using other hot and spicy ingredients like peppercorns. The fact that chiles are easier and cheaper to grow than peppercorns didn’t hurt their popularity, either. Nowadays, chiles are everywhere, from paprika in Hungarian goulash and jalapeños in New Mexican-style cornbread to red pepper flakes in Italian pasta all’arrabbiata and four-alarm Scotch bonnet peppers in Jamaican jerk chicken.

• Anaheim Chiles, known for their sweet and mild flavor, are commonly used in Mexican dishes. They taste great in chiles rellenos, salsas, sauces, soups and casseroles. They also can be added to omelets, stews and vegetable dishes for a little extra flavor and crunch. • Poblano Peppers are also popular in Mexican cuisines and taste best when roasted and peeled. Although poblanos are milder than other peppers, you can still keep some of their heat if you keep their seeds. They’re particularly great for stuffing—with rice, beans, vegetables and cheese, poblano-stuffed peppers make for a great dinner idea. • Jalapeño Peppers range from mild to hot and are extremely popular in Southwestern cooking. They can be used fresh, roasted, filled or pickled, making them one of the most versatile chile peppers out there. • Serrano Peppers are about five times hotter than jalapeños and tend to be used in sauces and salsas. They can be used with or without their seeds and don’t need to be steamed or peeled before using because of their thin skin. Originating in Mexico, serrano peppers are one of the most commonly used peppers around the world. • Cayenne Peppers have a moderate heat factor, but are usually found in spicy dishes. They’ve been used for medicinal purposes for centuries and are delicious in Cajun, Mexican and Asian cuisines in particular. Try adding them to dips or salsas for some extra heat. • Aji Amarillo Chiles have a medium to hot heat level and are a staple in Peruvian cuisine. With a slightly fruity flavor, these chiles are the star ingredient in tons of Peruvian dishes, most notably in sauces, which are often drizzled over chicken, vegetables and even french fries. • Bird’s Eye Chiles come from Africa and are most commonly used in Thaistyle dishes. They are often found in Thai-style dipping sauces, along with lime juice and fish sauce. Just be careful—Bird’s Eye Chiles are one of the hottest chiles out there!

Check out www.kikkomanusa.com for our Pickled Peppers recipe.

Playing with

fire

All chiles are part of the capsicum family, which even includes completely non-spicy varieties like red and green bell peppers. What gives all chiles, fresh or dried, their heat is the chemical capsaicin, which is found in the veins and seeds. That means you can regulate the heat of any chile by removing some or all of those veins and seeds. And here’s the other thing you need to know: cooking with fresh or dried chiles is as much about flavor as it is about heat. Both a fresh jalapeño and a dried, deep-red ancho chile (the kind typically used to make chile flakes) will give a dish heat. But the jalapeño will also add the green, grassy, vegetal flavor of a bell pepper. Roast or char it, and you’ll intensify those vegetal flavors. The dried ancho, on the other hand will add very different flavors—earthy, raisiny, driedtomato, even chocolatey—along with its spicy heat. So go ahead. Experiment, taste, and try new combinations. You’ll be amazed what you’ll discover when you start to play with the fire and the flavor of fresh and dried chiles. 4

Chiles

India: Europeans looking for a quicker route to the spice markets of India

A Cook’s Tour

Mexico/Latin America: Latin America is the birthplace of the chile pepper, so it’s no surprise that the broadest range of chile types and preparations are found south of the border. Mexican markets are piled high with a dazzling array of fresh and dried chiles in a kaleidoscope of colors, shapes and sizes. Chiles make their way into soups, salsas, stews, snacks and even sweets. Quick Carnitas: Brown cubes of pork shoulder and simmer in a mixture of two parts orange juice, two parts cola and one part Kikkoman Lime Ponzu. When tender, let the liquid simmer away until the meat is glazed. Coarsely shred the meat with two forks. Serve on tortillas with pico de gallo salsa made with chopped onions, tomatoes, jalapeños, cilantro and Kikkoman Lime Ponzu.

Shrimp Cocktail Mexican-Style: Toss cooked shrimp in a tomatobased sauce spiked with fresh and pickled chiles and a dash of Kikkoman Soy Sauce. For extra spice, add a drop of Kikkoman Sriracha Hot Chili Sauce. Serve in a tall glass and garnish with a lime wedge. Easy Chile Rellenos: Roast and peel poblano or Anaheim chiles, make a slit in the side and carefully remove the seeds. Stuff with a slice of Monterey Jack or Oaxaca cheese. Instead of dipping the chiles in a traditional whipped egg white batter, dip them in Kikkoman Tempura Batter and deep fry. If you like your chiles rellenos with a bit of crunch, give them a second dip in Kikkoman Panko Bread Crumbs before frying.

USA: There’s nothing bland about All-American home cooking—spicy chili is a Southwestern staple, and barbecue chefs vie to see who can produce the hottest ribs, pulled pork or hot links. Wasabi Deviled Eggs: To add a hit of heat to your deviled eggs, mash the yolks with Kikkoman Wasabi Sauce—as hot as you can take it—and pipe or spoon back into the whites. Sweet Heat Slaw: To create a sweet and spicy take on traditional cole slaw, season shredded cabbage, carrots and sweet red bell peppers with a hit of Kikkoman Thai Style Chili Sauce. Serve with pulled pork or ribs.

China: Chile peppers really “caught fire” in China, where they’re prized for their medicinal qualities as well as their flavor and heat. Today, China produces even more fresh chiles than Mexico! Szechuan and Hunan provinces both lay claim to the hottest cuisine, but every region of China uses some type of chile in its cooking. Super-Fast Hot and Sour Soup: A dash of Kikkoman Sriracha Hot Chili sauce, a splash of Kikkoman Rice Vinegar and a pinch of white pepper turn ordinary chicken broth into Chinese hot and sour soup. Add shredded cooked chicken breast, bamboo shoots, mushrooms and tofu and drizzle each bowl with a bit of sesame oil. If you like a slightly thicker soup, stir in a bit of cornstarch dissolved in water, adding it in small amounts to the simmering soup till it’s just the thickness you like. Kung Pao Wow! Making kung pao chicken at home takes less time than waiting for take-out—just sauté cubes of chicken with red pepper flakes, onions and green bell peppers and finish with Kikkoman Stir-Fry Sauce. Top with roasted peanuts and don’t forget to have plenty of rice on hand.

ended up discovering chiles in the New World. When these explorers brought chiles back to their colonies in India, the result was a myriad of mouthwatering cuisines based on the synergy of old and new world ingredients. Complex curries, fragrant dals, and mouth-searing chutneys and condiments are all facets of this rich culinary heritage. Spicy Dal: Simmer red lentils or yellow split peas with a pinch of turmeric, a dried red chili pod or two and a dash of Kikkoman Soy Sauce until soft, then fry onions and cumin seeds in butter or oil until golden brown. Stir into the lentils and toss in a generous handful of chopped cilantro. Hot and Cool Chutney: Indian cooks traditionally make chutneys by hand, but with a food processor, you can make a fresh herb chutney in minutes—just blend cilantro and mint leaves with seeded jalapeño (start with just a bit), chopped fresh ginger, a pinch of sugar and some plain yogurt. Chutney goes great with fried appetizers like samosa and vegetable fritters.

Southeast Asia: The Portuguese brought the chile pepper to Southeast Asia in the 16th century, and today it’s found in the cuisine of every country in the region, from the fiery sambal relishes of Indonesia to the complex curries of Thailand and the pungent dipping sauces of Vietnam. Banh Mi Boost: Banh Mi sandwiches typically get their heat from sliced jalapeños, but for an extra jolt of heat, spread the roll with Kikkoman Wasabi Sauce or mayonnaise spiked with Kikkoman Sriracha Hot Chili Sauce instead of plain mayo. Summer Rolls: Stay cool this summer with Vietnamese salad rolls— vegetables and shrimp in a delicate rice paper wrapper—served with a dipping sauce made with Kikkoman Soy Sauce, lime juice, sliced fresh chilies and a touch of sugar, and serve Kikkoman Sriracha Hot Chili Sauce on the side.

Japan: Fiery food isn’t that popular in Japan and dishes with chiles are rarely found, though a small green chile called shishito is often sautéed and eaten as a bar snack. Food is more likely to get its heat from the pungency of wasabi (see “Wasabi 101” on page 6). Wasabi Meets Tempura: Shrimp tempura is extra-crunchy when you coat the shrimp with Kikkoman Tempura Batter Mix—and extra-spicy when you drizzle it with Kikkoman Wasabi Sauce just before serving.

The Mediterranean: The first Europeans to reach the West were from the Mediterranean region, and the Italians, Spanish and Portuguese enthusiastically added chiles to their cuisines, often combining them with tomatoes—another New World discovery. Spicy Pasta Secret: Every Roman nonna claims to have the best recipe for pasta all’amatriciana, but we like this version: Sauté bacon or pancetta with onions, add tomato sauce, spice it up with Kikkoman Sriracha Hot Chili Sauce and toss with spaghetti or bucatini. Top each serving with a grating of pecorino cheese. Gazpacho; Chilled Heat: For a refreshing summertime soup, try Spanish gazpacho: Blend tomatoes, chiles, bell peppers, cucumbers, onions and garlic with olive oil and Kikkoman Ponzu Sauce. Serve icy cold, garnished with a colorful dice of the same vegetables.

Have you ever touched your eyes or nose after cutting up a chile? Ay caramba, does that hurt! Here are a few tips to help you handle the heat without having to call the fire department: • Wear plastic gloves when working with fresh and dried chiles. If you do get capsaicin (the source of chiles’ heat) on your hands, wash them with a mild bleach solution, which makes the capsaicin water-soluble. • Capsaicin is most highly concentrated in the white veins of the chile, with lesser amounts in the seeds and very little in the flesh, so you can adjust the amount of heat in a recipe by seeding and deveining—or not, if you like it hot! • Cooking, freezing and drying won’t reduce the heat of chiles—in fact, the heat increases with longer cooking. A long-simmered dish will be uniformly hot, while a stir-fry with large chunks or whole chiles will provide smaller bursts of heat (and you can pick out the whole chiles if you want to avoid the heat altogether). • Fresh chiles are often roasted to soften them and add flavor. They can be placed on a grill, over an open flame or under the broiler until the skin blisters and blackens a bit. Put them in a covered bowl or in a paper bag to cool—the skins will come off more easily (and don’t forget those gloves!). • Leathery dried chiles can look a little scary, but don’t be put off by their appearance—their smoky flavor is wonderful in stews or mole dishes. Remove stems, cut a slit down the side and shake out the seeds, then toast in a hot, dry skillet until they color without burning. Soak in hot water until soft, then chop or purée according to your recipe.

Wasabi 101 _________________ Sushi fans are familiar with wasabi, the green paste that’s served with sushi and sashimi, but most of them don’t know that it often isn’t wasabi at all!

• Wasabi is sometimes called Japanese horseradish, but though it packs a similar punch, it’s actually an unrelated root. The wasabi paste and powder you buy in the market is often just horseradish and mustard with green food coloring and doesn’t contain any real wasabi.

product spotlight

Chile Tips and Tricks

Wasabi and Sriracha Sauces Kikkoman has two new products that will make you say, “Whew, it’s hot in here!” Kikkoman Wasabi Sauce, with real wasabi, adds a creamy texture with the perfect amount of heat to everyday foods—just think of it as a spicier version of mayonnaise. Use it to add heat and flavor to vegetables and sandwiches, put more sizzle in steaks, burgers, chicken and fish, and add zip to dips and salad dressings.

Want to set your world on fire? Grab a bottle of Kikkoman Sriracha Hot Chili Sauce. With the distinctive flavor of marinated chili peppers and Asian spices, it’s versatile enough to use as a spicy condiment on fries and burgers, a hot addition to soups and dips, or a fiery mix in Bloody Marys. Low in calories, with no added MSG or artificial colors, Kikkoman Sriracha Hot Chili Sauce is 100% food safe, unlike other highbacteria srirachas in the market. Both Kikkoman Wasabi Sauce and Kikkoman Sriracha Sauce are packaged in convenient squeeze bottles that are handy to use and small enough to fit easily on your fridge’s condiment shelf—or in any picnic basket.

The JalapeñoChipotle Connection Did you know that chipotles start out as jalapeños? That's right, “jalapeño” is the name for the fresh version of the pepper, while “chipotle” describes the version that’s made by smoke-drying them. Chipotles still maintain the heat of their fresh equivalent, but have a distinct smoky favor. Try grinding them with other spices to create adobo, a marinade that tastes great with beef or chicken.

• Wasabi root is difficult to grow and hard to find in US markets, but for many sushi connoisseurs, the test of a great sushi chef is whether he grates fresh wasabi, using a copper, ceramic or sharkskin grater. • The heat of wasabi is similar to that of mustard, stimulating the nasal passages rather than the tongue, and it doesn’t linger the way the heat in chiles does. • Wasabi isn’t just for sushi—it has a subtle “herbiness” that horseradish lacks, making it a great accompaniment for fish and meat. Top grilled salmon with wasabi butter, or use Kikkoman Wasabi Sauce on a roast beef sandwich instead of mayonnaise.

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for culinary insiders SUMMER 2012

K™ magazine is a journal of tastes, techniques and trends for food enthusiasts, published twice a year by KIKKOMAN SALES USA, INC. To subscribe or submit material for consideration, visit www.kikkomanusa.com. If you'd like to stop receiving K Magazine, please let us know at kmag@kikkoman.com

www.kikkomanusa.com 415-956-7750

for culinary insiders SUMMER 2012

PORK SANDWICH WITH MOJO WASABI MAYO Mayo with the kick of Kikkoman Wasabi Sauce tops off a perfect pork sandwich. The soy sauce-marinated pork can be grilled or roasted—be sure to slice it while it’s hot and juicy! ½ cup mayonnaise 2 tablespoons fresh lime juice 2 teaspoons Kikkoman Wasabi Sauce ½ teaspoon ground cumin ½ cup Kikkoman Soy Sauce ¼ cup orange juice 2 cloves garlic, crushed 1 tablespoon dried oregano 1 pork loin roast (2 to 3 pounds) 6 sandwich buns 6 slices prosciutto 6 slices fontina cheese Sandwich pickles

for culinary insiders SUMMER 2012

SRIRACHA BUTTER Cut this spicy, tangy butter into slices to top steak or chicken, or melt the butter and drizzle on steamed vegetables. For a deliciously different party snack, toss popcorn with melted sriracha butter. ½ 3 2 1

cup butter, softened tablespoons Kikkoman Sriracha Sauce teaspoons Kikkoman Lime Ponzu teaspoon Kikkoman Rice Vinegar

With a wooden spoon or electric mixer, blend all ingredients together. Line the top of a butter dish with waxed paper and spoon butter onto the waxed paper. Fold waxed paper over and refrigerate butter until firm. Makes about ½ cup

To make Mojo Wasabi Mayo, whisk together mayonnaise, lime juice, wasabi sauce and cumin. In a large sealable plastic bag, combine soy sauce, orange juice, garlic and oregano. Place pork in bag, squeeze out air and seal. Refrigerate at least 2 hours or overnight. Remove pork from marinade and pat dry; grill or roast to an internal temperature of at least 145°F. Carve into thin slices and layer on sandwich buns with prosciutto, cheese, pickles and Mojo Wasabi Mayo. Makes 6 servings

for culinary insiders SUMMER 2012

SPICY TEX-MEX LASAGNE

for culinary insiders SUMMER 2012

SOME LIKE IT HOT ‘N’ SWEET FRUIT SALAD

Tortillas and enchilada sauce give this lasagne casserole a Tex-Mex twist. Kikkoman Sriracha Sauce provides the heat—if you like your food super spicy, just add a little extra. 1 whole roast or rotisserie chicken 2 cans (20 ounces each) enchilada sauce 2 tablespoons Kikkoman Sriracha Sauce 12 to 16 six-inch corn tortillas 1 can (30 ounces) refried beans 2 cups shredded Monterey Jack cheese, divided Preheat oven to 375°F. Shred chicken meat and discard bones and skin. In a medium saucepan, heat enchilada sauce and sriracha sauce over medium heat for about 5 minutes or until hot. Spread 3 tablespoons sauce in an 11- by 7-inch baking dish and arrange 3 or 4 tortillas on top in a single layer. Spread refried beans on top. Add another layer of tortillas and sprinkle with 1 ½ cups cheese. Spread 1 cup sauce on top and add a third layer of tortillas. Spread chicken on top of tortillas, layer remaining tortillas on top and cover with remaining sauce and cheese. Bake for 30 minutes or until heated through.

Round out your summer barbecue with a trio of flavorful salads. The sweet heat of a Mexican-style fruit salad goes with just about anything you care to grill. Visit the Kikkoman website at www.kikkomanusa.com to find recipes for Cajun Pasta Salad and Wasabi and Avocado Potato Salad. 4 2 2 1 ½ ¼ 2 2 1

cups strawberries, stemmed and halved cups mango chunks cups watermelon chunks cup pineapple chunks cup fresh orange juice cup fresh lime juice tablespoons Kikkoman Lime Ponzu tablespoons sugar tablespoon Kikkoman Sriracha Sauce

In a large bowl, combine fruit. In a large jar with a lid, combine remaining ingredients and shake vigorously to blend. Refrigerate fruit and dressing until cold. Just before serving, shake dressing, pour over fruit and toss to combine. Makes 8 servings

Makes 8 servings