Sabrina-Kate’s Spicy Chicken Soup

Ingredients:

1 lb of chicken (precook, to cut time)

1/2 cup rice
1 medium sized carrot, cubed
1/2 c peas, frozen
2 tablespoons Peppermaster Brand Hurricane Mash Hot Sauce (or to taste)
2 teaspoon soy sauce
1/2 cup onions (strips)
1 tsp. garlic
2 medium size potatoes, cut into quarters or cubes
salt, black pepper and cumin, to taste

Photo of Ingredients for Spicy Chicken Soup recipe

Spicy Chicken Soup Ingredients

Directions:

In a fry pan, slightly heat the oil add onions, garlic, black pepper, cumin and Hurricane Mash, stir. Once it’s fried until paste-like, add soy sauce, peas and carrots and chicken pieces. Mix everything together, add the necessary water. Once it boils, add the rice and potatoes. Add salt, to taste. Once chicken, potatoes and rice are cooked, serve. It should be like a soup.
Bowl of Spicy Chicken Soup

Bowl of Spicy Chicken Soup


This recipe comes to us via Sabrina-Kate Eryou, a friend of the Peppermaster. You can follow her as stereoqueenbee on Twitter.

RT stereoqueenbee “It takes courage to grow up and become who you really are.” e.e. cummings

If you would like to see your favourite Peppermaster(R) recipe posted here, simply send cooking instructions and photos to recipes@peppermaster.com Do not forget to let us know how you would like to be credited.

To all our fans; Watch the new TV show, Ca Roule! debuting tonight at 7:30 on TV5.

“Avec la star Catherine De Lean, découvrez le cyclotourisme à son meilleur. Pour la première émission le 20 juin à 19 h 30, le journaliste, HEréalisateur et animateur Philippe Desrosiers guidera l’animatrice Catherine De Léan à travers la région d’Oka. Ayant passé plusieurs étés sur le voilier familial sur le lac des Deux-Montagnes, Philippe retombera en amour cette région, cette fois-ci, à vélo.

Au programme : visite du parc national d’Oka, la découverte d’un marchand de piments et un arrêt sur le traversier Pointe-Fortune-Carillon.”

They don’t say, for obvious reasons, but the “marchand de piments”, is US! They visit the Peppermaster shop here in Rigaud.

We invite you to tune in and share your comments with us afterwards!

For our anglophone customers, the show is in French without subtitles.

Brooks Pepperfire Foods

A tous nos fans; Ecoutez la nouvelle emission; Ca Roule qui debutera ce soir a 19:30 sur les ondes de TV5.

“Avec la star Catherine De Lean, découvrez le cyclotourisme à son meilleur. Pour la première émission le 20 juin à 19 h 30, le journaliste, HEréalisateur et animateur Philippe Desrosiers guidera l’animatrice Catherine De Léan à travers la région d’Oka. Ayant passé plusieurs étés sur le voilier familial sur le lac des Deux-Montagnes, Philippe retombera en amour cette région, cette fois-ci, à vélo.

Au programme : visite du parc national d’Oka, la découverte d’un marchand de piments et un arrêt sur le traversier Pointe-Fortune-Carillon.”

Ce n’est pas evident mais le marchand de piments, c’est NOUS! Ils visitent notre boutique Peppermaster à Rigaud.

Alors on vous invite d’y assister et de nous offrir vos commentaires!

Brooks Pepperfire Foods

Hot and Spicy Festival, Toronto, 2011

Hey we just got word, and thought we should pass the info along as quickly as possible! Harbourfront Center has changed the dates for the H&S Festival this year!

This year’s show is going to take place on Labour Day weekend; September 2-5, 2011.

We’re going to try and figure out how we can still cover both this show and the Brome Fair, because we know how much fun both shows are!

We look forward to sharing a hot and spicy summer with you!

It is an absolute given that USAID is helpful. They have done and are doing wonderful things helping farmers the world over improve their crop management skills and farm output. They spend a great deal of money financing agronomists to help farmers ensure their plantations are working at peak capacity.

What they don’t tell you is that their hands are tied by a little known law signed in 1986. Called the Bumpers’ Amendment, this law is mentioned several times on their website, but never actually defined in any way. It is important because it determines most specifically how USAID funds are allowed to be spent, or more specifically, how they are NOT allowed to be spent.

The amendment stipulates that “none of the funds to be appropriated … may be available for any testing or breeding, feasibility study, variety improvement or introduction, consultancy, publication, or training in connection with the growth or production in a foreign country for export if such export would compete in world markets with a similar commodity grown or produced in the United States.

In more common terms, what this means, is that Farmers who grow crops that compete in world markets with American crops CANNOT receive funding from USAID.

Clear enough? Here are even simpler terms.

Americans sell rice, soybeans and sugar into the Haitian markets. Although these three food staples (among others) are able to be grown on Haitian soil and are the key to Haitian food security, if a farmer plants either of them, they will more than likely be cut off from USAID aid, so they do not, nay will not grow them. No Haitian farmer is willing to cut off their nose to spite their face in the hopes that maybe they might survive without the help of USAID.

But, how does USAID help Haiti get sovereign and self-sufficient as it pertains to food security? Well, technically it doesn’t. What it does do is turn Haiti into a Nation even further beholden to the US for its food staples, and unable to feed itself, even if it does manage to create farms and farms the nation over who are capable of growing export crops. Perpetuating the wrong that was done to this nations’ farmers when the tariffs on rice and other foodstuffs was reduced from 30% (which protected the Haitian growers and is standard in most first world countries), to 3% by the Clinton Administration, simply hamstrings the farmers.

A glowing example of changing the economic status of a country through USAID programs is the history of Malawi. USAID has been working in Malawi since the 1960′s. They have taken a nation in abject poverty and turned it into a nation where the average income is still less than $1 per day, but whose economy is indeed growing, but how long should it take? 50 years on, USAID continues to provide approximately $100 million per year in food aid to Malawi. Sadly, what Malawi shows us is that USAID is willing to contribute to a nation’s food security over a long period of time, so long as the recipients do not compete with the US export markets. We’d rather it not be 50 years on before Haiti begins to see progression on the food security front.

Most recently, we have seen in the news the affect that the Bumpers’ Amendment can have on reconstruction projects in Afghanistan. A USAID project was supposed to replace poppy growing for the opium trade with cotton fields. The Bumpers Amendment kicked into gear and caused the project to be rejected for funding because the cotton would compete with the US market. So much for the cotton for poppies idea.

The problem that the Bumpers Amendment raises for Haitian farmers is that it creates a high probability that Haitian farmers who plant soy, sugar or rice and possibly corn, coconut or palm for use as oil, will not be eligible for funding. The aid promised to Haitians for the reconstruction will not be forthcoming. Worse, in the event that emergency support is required, the Haitian farmers would again not be eligible because they compete with US farmers.

For more on the topic, we invite you to click here to read the report:  Feeding Dependency, Starving Democracy: USAID Policies in Haiti, From Grassroots International, 6 March 1997 we believe it is entirely relevant today.

Author’s note: USAID has been asked repeatedly about the Bumper’s Amendment and has as yet refused any response to inquiries.

Contempt

Greg Brooks, owner of Brooks Pepperfire Foods Inc of Rigaud Quebec shows contempt to ‘Harper Government’ Economic Action Plan. This plan, approved by CED, was to assist in a long sought $211,000 expansion to improve capacity for this niche market co-pack food processing company.

According to CBC news (@CBCNews: http://bit.ly/ghxNyS Jump forward to 10:43 to see the story) 3% of recipients of an approval for financial assistance from Canada Economic Development goes unused. That’s $1.8 billion dollars promised and not spent.

Now I hear that they are taking $26 million and are spending it on their current advertising program (is this amount included in reported Election spending limits?)that references frequently the ‘Harper Government’ Economic Action Plan.
And we thought we were dealing with the Government of Canada. When did our government change?

It feels like they have taken OUR money that was supposed to go to Canadians and are spending it on telling Canadians how great the Harper Government is. That makes ME feel contempt!

Perhaps WE should heed the warning from our poorer global neighbours. The message for us is to look at democracy and how our leaders show contempt for OUR country through their activities in the parliament of Canada and the image THEY present to us through the media lens with OUR own money . This, and legal head shots, such as personal attack ads being imported from less civilized countries, is changing the very nature of who we are. Pay attention Canada !

Greg Brooks
aka The Peppermaster, hard at work in Rigaud Quebec.

One of a Kind Spring Show 2011

A quick reminder to everyone that we will be once again at the Spring One of a Kind Show.

http://www.oneofakindshow.com/toronto/

March 30 to April 3 in Toronto at the Direct Energy Center

Will you be joining us?

Peppermaster News February 10, 2011

On Thursday, February 10, Brooks Pepperfire Foods, was the subject of an investigative news report by @CBCNews. http://bit.ly/ghxNyS Jump forward to 10:43 to see the story.

The story outlines the fact that although press releases were made saying that the company had received $130,000 from the Federal Government. What was in fact received from them was a sign and a promise. The sign is currently on display on the front of the facility where Peppermaster Sauces are made in Rigaud, Quebec.

What is not in evidence in the article is that as a condition of the offer, Brooks Pepperfire is required spend the monies in order to get them back from the Government. It had been anticipated originally, that because the Government is taking no collateral for the security of the project, all of the $130,000 was available for a financier’s protection and this in addition to the assets that would be purchased with the money.

Unfortunately, the conventional banks have refused to embark upon the project regardless of the capital reserve to protect their investment in the expansion project.

As a result of this situation, Brooks Pepperfire Foods has set up an ebay auction to help find their investor. http://bit.ly/gujv7te

The details have been released in a media release sent out today. You can find it here: http://conta.cc/gfltDJ

Please feel free to share the story. We have until March 31, 2011 to complete the project.

Once upon a time, a little boy named Gregory was whisked away from his native Montreal to live in the deep dark tropical jungles of the Bahamas.

On his arrival to this wild and wondrous place, he discovered the burning of men in effigy. It was Guy Fawkes Day.

One day, after recovering from the shock of Guy Fawkes Day, Gregory noticed a billy goat sniffing about the pepper bush in his garden. In the heat of the afternoon, Gregory couldn’t imagine anything or anyone wanting to sniff at the chili peppers, he’d been told to stay away from them, eating them would hurt him.

The goat ate a few large ripe chillies and then clip clopped over to the large jasmine bush in the corner of the yard, curled up in the shade and promptly went to sleep.

So, Gregory thought that the billy goat had curled up there to die.

Gregory was mistaken. Later as the days shadows grew longer and the burning sun sank towards the sea, the billy goat sprang to it’s feet, none the worse for wear. And in fact, the old goat looked quite rested and indeed seemed a little younger than when he’d lain down for his nap.

Gregory was amazed.

There seemed to be some magical effect to the chili peppers that caused the billy goat to get younger.

Gregory felt like Ponce de Leon! He’d discovered the fountain of youth! Only it wasn’t a fountain, it was a magical pepper!

Gregory knew that all he’d have to do, was the eat the pepper and he, like the old billy goat, would live forever!

These mashes are made by hand selecting the best fruit. They are designed to maintain optimum freshness for as long as possible without the use of preservatives. They are simply crushed with fresh lime juice and sea salt, balanced with citric acid, and then thickened with a small amount of natural gum and starch in order to maintain stability.

They will keep un-opened in the jar for several years, however optimum freshness begins to decline after about 6 months.

They will keep for two months after opening if kept cold, with no special care.

Once opened you can extend their fresh shelf life by several more months by keeping them clean, cold, and closed.

To preserve your Pepperfire Mashes follow these rituals:

Shake well. Remove the lid and pour the desired quantity of mash into your recipe or serving dish. Rinse the lid, and wipe down inside the lid with a clean paper towel. Wipe down the rim of the jar to remove any peppers or juice. Replace the lid. Return to the fridge. If you are finishing the jar within a month or two, this is the simplest way of keeping your mash fresh, longer.

If you follow these rituals your mash will keep for several months, depending on the variety, up to a year. If mould forms or fermentation occurs, you have lost the battle. Your mash has become contaminated, and you should discard it.

Your other option is to get one of those tiny ice cube (1/2”-1”) trays and freeze the rest of the mash. Once frozen, empty into a small plastic bag, and use the cubes when you want. They’ll keep for a year this way. If you eat spicy only on occasion, this will assure you of the freshest pepper mash when you really need it!

I hope this helps you to enjoy and extend both the freshness and value of your mash.

Need to get the last few drops out of the bottle? Squeeze in the juice of half a lime and slosh it around. Et voila!

All this thinking about lime and pepper has triggered an old memory. I’m wishin’ I had some fresh conch from Potter’s Cay, with lime and pepper rubbed into scored raw conch. The fishermen called it ‘Scorched conch”. Birdpeppers….mmmm.

Greg

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