Cayenne

Q. How can I get rid of chipmunks? They are digging holes in my yard and eating my flowers. KEN DeBENEDICTIS, Andover A. Chipmunks are one of the few rodents that are attractive critters and do the least damage to the environment, except of course Ken’s flowers. That said, you can try any number of repellents or deterrents: coyote urine, fox urine, or repellents for various critters, sold in hardware and big-box stores and garden centers. Or, try anything hot on the tongue and mucous membranes.

Serves 12 Use a day-old French bread or pop one in the freezer for a few hours, which makes it easier to cut very thin slices. Toss the slices with butter and cheese topping, lay them out in a pan, and toast until crisp.  Butter (for the pan)  1/4  cup fresh parsley leaves  1/2  cup grated Parmesan   1  cup grated white cheddar   1  clove garlic, chopped  1/2  cup panko bread crumbs  1  teaspoon paprika    Pinch cayenne pepper  1/2  teaspoon black pepper  1  baguette, sliced 1/4-inch thick   3/4  cup (1 1/2...

Serves 6 This version of mac and cheese, made with orzo and cheddar, manages to strike the balance between kid- and adult-friendly fare. Orzo is rice-shaped pasta, so kids are willing to give it a try. Here, it's simmered in a mixture of stock and milk, then mixed with cheddar. It's creamy and cheesy, which should also please the little ones, but its flavor is a bit more complex thanks to a hint of nutmeg and cayenne. Beef this up with 1 cup of frozen peas and 1 cup of diced ham. The dish goes from the stovetop to the table.

Serves 8 Smoked fish and cream cheese doesn't seem like a combination that will yield something striking, but it does. The bland creamy cheese cuts the richness of strong smoky fish - bluefish, trout, or white fish - and an alluring taste results. 8  ounces cream cheese, at room temperature  8  ounces boneless smoked bluefish, trout, or white fish  1  heaping tablespoon Dijon mustard  1/4  teaspoon cayenne pepper, or more to taste   Juice of 1/2 lemon   Salt, to taste  1. In a food processor, work the cream cheese until it is smooth.

Serves 8 Smoked fish and cream cheese doesn't seem like a combination that will yield something striking, but it does. The bland creamy cheese cuts the richness of strong smoky fish - bluefish, trout, or white fish - and an alluring taste results. 8  ounces cream cheese, at room temperature  8  ounces boneless smoked bluefish, trout, or white fish  1  heaping tablespoon Dijon mustard  1/4  teaspoon cayenne pepper, or more to taste   Juice of 1/2 lemon   Salt, to taste  1. In a food processor, work the cream cheese until it is smooth.

Serves 4 1 teaspoon each cayenne and black pepper 1/2 teaspoon salt, or to taste 1/2 teaspoo n crushed re d pepper 1/2 teaspoon each dried thyme, rosemary, and oregano 1 stick unsalted butter 3 cloves garlic, chopped ...

Serves 6 Butter (for the dish) 2 eggs 1 pound Swiss cheese, shredded 1 cup half and half 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon sweet paprika 1. Set the oven at 350 degrees....

Makes 2 cups 2 cups whole raw almonds 2 teaspoons light brown sugar 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper, or more to taste 1 tablespoon olive oil ...

Serves 4 Potted shrimp is a British dish once used for preservation. Butter was ladled over cooked shrimp, sealing the crock, and protecting the seafood in much the same way as a French confit protects cooked duck. This version uses less butter and a little cream cheese and can be made a day in advance. Remove the dish from the refrigerator about 1 hour before serving. 4 tablespoons butter, at room temperature 2 shallots, thinly sliced 1 clove garlic, crushed 1/2 pound (about 15 large)

Serves 2 with leftovers You can grill, saute, or broil these shrimp, which are still in their shells. In winter, the broiler takes only a few minutes. If you have a nice-looking cast-iron skillet, set it right on the table. Peel the shrimp at the table, which is messy but fun. SAUCE 1 1/2 cups mayonnaise 3 tablespoons capers 5 cornichon or gherkin pickles, chopped 1/4 cup chopped fresh parsley 1 tablespoon Dijon mustard ...

Serves 4 1 tablespoon olive oil 1 large onion, chopped 2 medium zucchini, coarsely chopped Salt and black pepper, to taste 2 cloves garlic, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander ⅛ teaspoon cayenne pepper, or to taste 1 can (28 ounces) whole tomatoes, crushed in a bowl 1 package (16 ounces)

Q. How can I get rid of chipmunks? They are digging holes in my yard and eating my flowers. KEN DeBENEDICTIS, Andover A. Chipmunks are one of the few rodents that are attractive critters and do the least damage to the environment, except of course Ken’s flowers. That said, you can try any number of repellents or deterrents: coyote urine, fox urine, or repellents for various critters, sold in hardware and big-box stores and garden centers. Or, try anything hot on the tongue and mucous membranes.

Serves 4 1 tablespoon canola oil 1 medium onion, finely chopped 2 tablespoons green curry paste 1 can (14 ounces) coconut milk 1 red bell pepper, cored, seeded, and sliced into thin 2-inch strips 2 zucchini, halved lengthwise and sliced 1/4-inch thick 1 eggplant, halved lengthwise and sliced 1/4-inch thick 1 can (8 ounces)

Serves 4 Potted shrimp is a British dish once used for preservation. Butter was ladled over cooked shrimp, sealing the crock, and protecting the seafood in much the same way as a French confit protects cooked duck. This version uses less butter and a little cream cheese and can be made a day in advance. Remove the dish from the refrigerator about 1 hour before serving. 4 tablespoons butter, at room temperature 2 shallots, thinly sliced 1 clove garlic, crushed 1/2 pound (about 15 large)

Serves 6 SPICE BLEND 2 teaspoons salt 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons black pepper 1 1/2 teaspoons garlic granules (available at spice shops) 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1. In a bowl, combine the salt, cayenne and black pepper, garlic, cumin, and paprika.

Serves 4 1/2 cup flour 1 teaspoon salt 3/4 teaspoon cayenne pepper 1 teaspoon sugar 1 egg 1 tablespoon milk 4 1/2 cups cornflakes 4 medium tomatoes, cut into 1/2-inch slices (without end...

Use this to make a fish salad, toss it with cooked chicken, or add it to steamed cubes of potato. Makes about 1 ½ cups. 1/8 teaspoon cayenne pepper 1 cup commercial mayonnaise 1 tablespoon lemon juice 1 teaspoon Dijon mustard 4 scallions (white part only),...

Makes enough for 4 gifts Based on an old English dish, this blend of sharp cheddar and butter was invented as a way to use up scraps of cheese left from making other dishes. If you add blue cheese, the mixture will turn grayish. Add a little Camembert or goat cheese to make a buttery color. Divide it among 4 cups or ramekins, seal the top with plastic wrap, and add a tag with instructions to refrigerate it. 3/4 pound (3 cups) grated sharp cheddar cheese 1/4 pound goat, feta, or Camembert, crumbled or cut up (about 3/4 cup)

Makes 2 cups 2 cups whole raw almonds 2 teaspoons light brown sugar 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper, or more to taste 1 tablespoon olive oil ...

Makes 4 Highland Kitchen uses house-made mayo for remoulade; we call for store-bought as a time-saver. For even more convenience, substitute about 5 tablespoons of prepared spicy dry rub. Use a soft, airy loaf, rather than a chewy rustic bread for this. REMOULADE 1. In a bowl, combine the mayonnaise, mustard, capers, pickles, shallots, paprika, Old Bay, hot sauce, vinegar, and lemon juice. Taste for seasoning and add more hot sauce, if you like. 2. Cover and refrigerate.