Shrimp remoulade.

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Pepper Jelly

I'm always thinking of new uses for pepper jelly. The classic uses in New Orleans are with daube glace and hogshead cheese. But this is also wonderful with cold roast beef, chicken, turkey, and even shrimp. It's an essential ingredient in a few of my recipes, notably the root beer glazed ham. You can buy your own, or wait for somebody to make some and give it to you. But lately a couple of people asked me for a recipe, so here it is.

1. Roast the bell and jalapeno peppers under a hot broiler, turning to blacken about 75 percent of the outer surface of the peppers. (This can also be done by holding the peppers above the open flame on your stove with a fork.) Don't be shy about this; it will look like you're burning and ruining them, but you're bringing out the flavors of the peppers, and eliminating some of the bitterness.

2. After the peppers have cooled from the roasting, pull them apart by first removing the stem end. If you do this carefully, you will find that it will also remove most of the seeds from inside the pepper. Remove all residual seeds. Peel off pepper skins, which will have been considerably loosened by the roasting.

3. Cut the Tabasco peppers in half and scrape out all the seeds. Put the peppers, along with the basil leaves, tarragon, parsley, and rosemary, into a food processor and chop almost to a puree. Add enough water to make a total of two cups of pepper puree.

4. In a large saucepan, bring the corn syrup, the lemon juice, the Worcestershire, and the vinegar to a vigorous boil. Add the chopped peppers and reduce the mixture for 10-12 minutes, or by about one-third.

5. Remove from heat and add pectin.

6. Boil canning jars and fill with hot pepper jelly mixture. Process and cap according to standard canning procedure.

Makes four to five cups.