The book "Making and Using Herb Vinegars" is another compilation from readers and friends of The Essential Herbal Magazine. Did you ever want to know how to make delicious (and nutritious) vinegars using herbs you're growing, or the ones showing up at the produce departments in the grocery stores? And then, once you've made them, what can you do with them? Well we've got some answers and some luscious recipes for you to try. This little book is jammed with the experise of over 20 fabulous cooks and herbalists. The novice will find instruction and the expert will find inspiration.
The following recipe is a favorite here on the hill....
First you'll need to make some hot pepper vinegar. Use white wine or apple cider vinegar (we like apple cider vinegar for this one) and pour it into a pan with hot peppers. For a quart of vinegar, use about a cup of peppers. We've used dried peppers or fresh depending on the season, and whatever hot peppers were available. Heat the vinegar to almost boiling and keep it at a low simmer for 5 minutes.
Fill a large clean bottle about 1/4 way with peppers. When the vinegar has cooled, strain it and pour it inot the bottle. Allow the vinegar to ripen for 2 weeks and it will have a nice kick.
now here's the recipe:
now here's the recipe:
Garlic Chicken
2 lbs boneless chicken breasts
2 lbs boneless chicken breasts
1/2 c hot pepper vinegar
2 T vegetable oil
2 T honey
15 cloves of garlic, peeled and split
1 oz. soy sauce
Wash chicken and cut in half. Brown in vegetable oil in a heavy skillet. Add garlic and cook a little longer - until browned. Add remaining ingredients and cook over medium heat until chicken is done and glazed with sauce. Turn chicken several times while cooking. Delicious!
Note: We usually cut the chicken into small, bitesized pieces so there is more surface area to catch all the flavor.
