iEat Green - 11/07/13

This week on the Progressive Radio Network, I am thrilled to have as my guest, Carl Safina, the Founding President of The Blue Ocean Institute at Stony Brook University, where he alsoco-chairs the University’s Center for Communicating Science. Carl Safina is responsible for bringing ocean wildlife into the modern mainstream of environmental Conservation. Dr. Safina co- founded the Marine Fish Conservation Network for U.S. Fisheries Reform and the Ocean Wildlife Campaign for International Reform. Risking his science career, he helped lead campaigns to ban high-seas driftnets, re-write and overhaul U.S. Federal Fisheries Law, use international agreements toward restoring depleted populations of tunas, swordfish and sharks, achieve passage of a United Nations Global Fisheries Treaty and reduce fishing-gear drownings of seabirds and turtles. Dr. Safina holds a PhD in ecology from Rutgers University and honorary doctorates from Drexel University, Long Island University and the State University of New York. Please join me for what promises to be an exhilarating conversation with an ocean wildlife expert. Green Chile Sauce 2 onions, chopped 2 Tbs. olive oil 2 tbs. garlic, minced 1 1/2 cup assorted green chili peppers (Anaheim, Fresno, Banana, Jalapeno), chopped 2 Tbs. & 1 t. green cayenne peppers, pureed 1/2 cup white vinegar juice of 3 limes 1/2 t. salt 2 Tbs. cilantro 1/4 cup water Preheat oven to 400°. Roast peppers for 10 to 15 minutes or until skin is blackened. Place in bowl and cover with lid. Let peppers sweat for 10 minutes. Remove cayenne peppers from bowl and keep separate from assorted peppers. De-seed and puree cayenne peppers in food processor Remove the remaining peppers from the bowl, peel off skin, de-seed, and roughly chop. Add 2 Tbs. of olive oil and chopped onion to a sauté pan. Cook for 5 minutes. Add the chopped assorted peppers, cayenne pepper puree, and garlic. Cook for 5 more minutes. Add the vinegar, lime juice, salt, cilantro and water. With an immersion blender or regular blender, puree the mixture until smooth. Red Chile Sauce 1 onion, chopped 2 Tbs. olive oil 2 tbs. garlic, minced 4 cups assorted red chili peppers (Anaheim, Fresno, Banana, Jalapeno), chopped 2 Tbs. & 1 t. green cayenne peppers, pureed 2/3 cup white vinegar juice of 3 limes 1 t. salt 2 Tbs. cilantro 1/4 cup water Preheat oven to 400°. Roast peppers for 10 to 15 minutes or until skin is blackened. Place in bowl and cover with lid. Let peppers sweat for 10 minutes. Remove cayenne peppers from bowl and keep separate from assorted peppers. De-seed and puree cayenne peppers in food processor. Remove the remaining peppers from the bowl, peel off skin, de-seed, and roughly chop. Add 2 Tbs. of olive oil and chopped onion to a sauté pan. Cook for 5 minutes. Add the chopped assorted peppers, cayenne pepper puree, and garlic. Cook for 5 more minutes. Add the vinegar, lime juice, salt, cilantro and water. With an immersion blender or regular blender, puree the mixture until smooth.