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Monday 18 February 2013

Recipe - Duck Country Pate

Duck Country Pate with Ancho, Mulato and Pasilla

For this recipe you will need the following ingredients:

- 2 duck magrets (300 or 350 g each)
- 500 g ground pork
- 1 tablespoon flour
- 1 egg
- 2 teaspoons Parsley
- 1 shallot
- 1 small onion
- 3 garlic cloves
- Thyme (powdered)
- 2 teaspoons fleur de sel
- 2 teaspoons ground 5 peppercorn blend
- 1 teaspoon ground Sichuan pepper
- 1 teaspoon Mulato pepper
- 1 teaspoon Pasilla pepper
- 1 small Ancho pepper
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon star anise
- 1 glass of Cachaca or Rum
- 3 bay leaves

- A terrine dish with lid
- 3 tablespoon flour in a bowl aside

Step 1

Take the skin out of the magrets and keep them aside.
Cut the onion, garlic and shallot into pieces and blend them in a food processor.
Cut the duck meat into pieces, add them in the food processor but don't ground them too finely.

Step 2

Empty the content of your food processor in a big bowl, add the ground pork and add all the ingredients except the Ancho, smoked Paprika and bay leaves that we will use later.
Mix everything correctly with a wooden spoon in order to get an homogeneous blend.

Step 3

Divide your Ancho into two parts.
Take the two magrets skins and cut them into long straps.
Cut one bay leaf into two parts.
Upholster the bottom of the terrine dish with some skin straps, then top it with one Ancho part face up just like it the picture.

Step 4

Now empty your bowl with the mixed meats inside your terrine.
So it slowly so that you don't move the Ancho nor the bay leaves.
Press all the mix with your wooden spoon so that everything is well-compacted.

Step 5

Add the other part of Ancho face down and the 2 bay leaves on its sides.

Step 6

Top with some skin straps and cross them.

Step 7

Sprinkle the Smoked Paprika powder on top!

Step 8

Pre-heat oven to 415F
Close the terrine with the lid.
Now take the bowl with the 3 tablespoon flour that you kept aside.
Add a little bit of water in order to create a liquid paste/puree with the flour, but not too runny.
Use this paste and place it all around the lid in order to seal it.

Step 9
Cook your terrine during 1 hour at 415F.
When the time is over turn off your oven but let the terrine inside 2 hours more.

Step 10

Take the terrine out and get out the paste all around that has solidified during the cooking process, and open the lid.
Use a weight to press the pate overnight in your fridge.

Step 11

The day after check your pate and let it rest 48 hours in your fridge so that all the flavours blend together finely.

Step 12

You're ready to taste it!
Cut a slice and serve it with some pickled gherkins and peppers.
Tip: you can save the fat in a jar to cook later some other recipes with it, such as Potatoes a l'etouffee.

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Tuesday 4 September 2012 nouveau site de vente en ligne de produits pimentés, sauce piquante et BBQ, piment sec et en poudre, épices et graines

Capsicums, la boutique du piment a été lancée le 21 août 2012.

Des produits de qualité pour relever tous vos plats de votre cuisine de tous les jours, pour les amoureux du piment.
Gamme de force de doux à extrême, les produits pimentés idéals à tous types de recettes du monde nécessitant une pointe relevée ou une explosion de saveurs fortes.

La boutique est organisée en plusieurs rayons afin de vous repérer facilement et trouver le produit qui vous correspond:

  • Rayon Sauces: différentes sauces pimentées de force douce à extrême, de marques reconnues telles que Chilli Pepper Pete, Grim Reaper Foods, Cajohn's, Marie Sharp's, Pain is Good, South Devon Chilli également des sauces BBQ, salsa et pâtes de piment.
  • Rayon Piments: des variétés de piments secs en provenance de différents pays, entiers ou en poudre, dont les célèbres Bhut Jolokia, Habanero, Chipotle.
  • Rayon Épices et Herbes: les éléments indispensables pour épicer et donner du relief à vos recettes de cuisine.
  • Rayon Assaisonnements: des mélanges Cajun, Fajita et Masala, du sel au piment Bhut Jolokia et plusieurs huiles pimentées.
  • Rayon Produits Pimentés: découvrez des chocolats au piment à base de chocolat noir, chocolat au lait ou chocolat blanc, du piment doux au Bhut Jolokia.
  • Rayon Graines de Piments: cultivez vos variétés de piments en choisissant parmi près de 50 variétés différentes.

Capsicums est le distributeur officiel en France des produits de la marque Grim Reaper Foods.

Également accessible depuis www.pimenté.fr vous trouverez plus d'informations sur la page Facebook officielle ou sur Twitter.

Vous pouvez contacter en envoyant un message à ou en envoyant un message depuis le formulaire de contact sur le site internet.

Monday 30 July 2012

The "Four Hot Chilli Peppers Fiery Chili con Carne" recipe

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This one is a "not for the timid" recipe with 4 different Chillies: Chipotle, Pasilla, Ancho and Dorset Naga, dried and grounded for this recipe.

Why these 4 chillies? Chipotle is a smoked and dried ripe jalapeño, has a little bit of heat and an authentic taste with a strong smokey flavour, Pasilla and Ancho because they are authentic flavourful sweet chillies from Mexico, and Dorset Naga rating a 970.000 on Scoville scale, you know what you'll get. Even if here we're reffering to some mexican chillies, do not mistake, the Chili Con Carne is a Tex-Mex dish!

Chili Con Carne

Ingredients for 2/3 persons:

- 20oz stew beef

- 1 green pepper

- 1 red pepper

- 1 can 15oz red kidney beans

- 1 onion

- 3 garlic cloves

- 2 teaspoons Chipotle powder

- 1 teaspoon Dorset Naga powder

- 1 teaspoon of Pasilla powder

- 1 teaspoon of Ancho powder

- 2 teaspoons cumin

- 2 branches of fresh coriander/cilantro

- Salt & 5 peppercorns blend

- 1 tablespoon sweet paprika

- 1 teaspoon dried oregano

- 1 teaspoon ginger powder

- a half teaspoon celeriac powder

- 55oz diced tomatoes

- 1 tea spoon sugar

- 1 dried laurel leaf

- 1 teaspoon dried thyme

- 1 tablespoon gold Tequila (reposado)

- 1 tablespoon vegetable oil

- 2 cups of water

Step by step:

  • Mix all the spices, chilli powders and aromatic herbs (except the cilantro) in a small bowl
  • Stir the meat cut in pieces during 5mins, then take out from the pan
  • Stir together with the oil onion, garlic, green/red pepper cut in piece, then throw the tablespoon of Tequila to deglaze them (you can use the tequila to flambé them, increasing the taste)
  • add the diced tomatoes, the sugar and the water, boil 5min
  • reduce the fire and add the stirred beef inside, and all the spice mix together
  • add Salt & "five kinds of pepper" as you want depend on your usual taste
  • add beans then cover the pan and cook it 1 hour until the beef is very tender
  • uncover it and reduce the juice (if there's too much) boiling it a bit (watch out nothing sticks/burns in the bottom!)
  • garnish with cilantro and serve with tortilla chips

Let me tell you clearly: this is not for faint-hearted, once you begin to eat you will imagine Mariachis playing a Death Metal version of "La Cucaracha" anthem in your head and feel like you are a fancy piñata crushed by a crazy bull.

If you want the real action hero style, you can enjoy the dish with a Corona & a shot of Mezcal inside.

Direct consumption of these peppers can be dangerous, wear gloves when handling hot chillies!

We are not responsible for any damage or injury that occurs following this recipe!

Recipe property of Fire Chillies, 2011