One of the biggest trends among chefs and restaurant owners these days is the promotion and use of fresh, local ingredients.  And who can blame them when films like Food Inc. pull back the current on the world of mass market foods.

This summer, Food Network icon Emeril Lagasse puts the Cajun cooking aside and compiles an extraordinary collection of recipes based entirely on the fresh and local movement.

In Farm to Fork: Cooking Local, Cooking Fresh (currently available for $13.70 at Amazon ), Emeril offers 15 chapters created not based on course as is usually the norm but on the individual ingredient -- from winter fruit to milled grains and beyond.

Among the offerings is Emeril's own Homemade Hot Sauce (recipe of which can be found below), Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, and Rhubarb Strawberry Crisp, among countless others.  Local food never tasted any better!
HOMEMADE HOT SAUCE
recipe courtesy of Emeril Legasse's Farm to Fork

"This recipe can be modified to use what ever type of chiles you like. The flavor, and the heat level, will vary greatly depending on the chiles you use.  Talk about kickin’ it up a notch— how you want to do it depends on you! Made with red Fresno peppers, the sauce is piquant with a full- bodied richness.

"Made with the jalapeños, it is very spicy, yet still full of depth. Many times the fieriness of the sauce will depend not only on the species of pepper but on the peppers themselves. If you are adventurous, just go for it: taste, and decide on your favorite for yourself. If you want a mild chile sauce, remove some or all of the seeds from the peppers before proceeding.

Ingredients
2 teaspoons vegetable oil
10 ounces fresh red Fresno chiles or jalapeños, stemmed and cut crosswise into 1/2 inch- thick slices (see note)
6 cloves garlic, smashed
3/4 cup thinly sliced onions
3/4 cup chopped carrots
1 3/4 teaspoons salt
2 cups water
1/4 cup chopped fresh cilantro leaves and stems
1 cup distilled white vinegar

Instructions
1. Heat the oil in a small saucepan over high heat. Add the chiles, garlic, onions, and carrots. Add the salt. Cook the peppers in the pan for 5 minutes; it is okay if they blister or blacken, stirring as needed.

2. Add the water and cilantro, and reduce the heat to medium- high. Cook for 20 minutes, or until the peppers are soft and almost all of the liquid has evaporated.  (Note: This should be done in a very well ventilated area!) Remove the pan from the heat and allow the peppers to cool to room temperature.

3. Transfer the mixture to a food pro cessor or blender, and puree for 15 seconds. While the machine is still running, add the vinegar in a steady stream, continuing to puree on high speed until smooth, about 1 minute. Transfer the sauce to a sterilized pint jar, bottles, or other container. Cover and refrigerate for up to 6 months.

Note: If you are a fan of poblano peppers, substitute 6 ounces roasted poblanos (about 2 peppers) and 6 ounces jalapeños for the 10 ounces of chiles above.

Makes about 2 cups


- SmokeInDaEye.com , Home of Bigger, Badder, Bolder Competition BBQ(c)