Oh, sure… you’re all going to suddenly pretend you’ve got lives. I get it. No problem.
I’ll just go first and expose myself to ridicule.
Here goes…
Homemade sausage-stuffed peppers
with Denver Style omelette
Sausage
1 Lb ground pork butt
1 1/2 tsp Salt
2 tsp Pepper
1 1/2 Tsp Sage
1/2 tsp thyme
2 tbsps very finely chopped habanero peppers
1/4 cup ice water
Refrigerate ground pork until it is very cold (just above freezing).
In a medium sized bowl, mix all the other ingredients together. Add ground pork
to water and spices and thoroughly mix it all together. Use your hands, it works
best.
Take 8 anaheim peppers. Deseed peppers. Spread them open taking care not to
break them completely and fill each one with the sausage. Lay the peppers in a shallow baking dish
sausage side up and cook for 20 minutes at 350 degrees.
Omelette
3 eggs
3 tblsps water
1/2 tsp salt
1/4 cup sharp cheddar cheese
1/8 cup each of chopped green peppers and onions
2 tbsps chopped jalapeno peppers
1/4 cup sliced mushroom
Fresh tomato slices
Sautee onions, green peppers, and jalapenos in 1 tbsp olive oil until
onions are translucent but peppers are still crisp.
Whisk together eggs salt and water.
Pour into well buttered and well heated skillet. Put pepper and onion mixture, mushrooms, and
cheese onto egg. Cook for 1 minute, then fold egg in half. After folding, cook for 30 seconds more.
Turn and cook for another 30 seconds. Transfer onto
large plate. Decorate top with fresh tomato slices, and place peppers around the
Omelette. Crumble a tablespoon of feta cheese onto each sausage pepper, and serve.
Spicey Surprise (a real big surprise, if you don’t like okra)
3 oxtails
1 pound fresh okra cleaned and chopped into small medallions.
1 small onion, chopped
1/2 cup medium chopped bird peppers
1/4 cup butter
1 1/2 tsp sugar
1 tsp salt
2 stalks celery, destringed and chopped
5 medium sized tomatoes
In medium stock pot brown oxtails. Cover with water, add salt and pepper to taste.
Boil for several hours to create a rich stock. Strain and return to stock pot.
Peel tomatoes. Roughly chop and then add to stock. Cook for approx 1 hour. Saute okra in 1/4 cup butter
with onions and bird beppers. Add okra mixture to stewing tomatoes together with 1 tsp salt, 3 tsps fresh basil (finely chopped)
and 1 1/2 tsp sugar. Simmer for 25 minutes over medium heat. Ladle into Brown earthenware bowls. Slice cornbread into thick slices and place
on top of each bowl.
Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup bacon drippings
1/4 cup deseeded, finely chopped anaheim pepper
Combine all ingredients in a bowl. Pour into well greased 9 inch pan, and bake for 25
minutes in oven (preheated to 400). Serve hot.
Chicken Soup with Zing
2 tablespoons olive oil
1 white onion, diced
3 tablespoons finely diced
4 Scotch bonnet peppers,sliced
6 cups chicken stock
1/8 cup fresh lime juice
1/8 cup white wine
1/4 tsp lime zest
1 tomato, seeded and diced
salt and pepper to taste
1 avacado peeled and cut into slices
1/4 cup chopped fresh cilantro
Directions
Use your favorite chicken stock recipe and reserve 2 cups of shredded meat.
In large saucepan over medium heat, cook onion, garlic, and peppers in olive oil
until lightly browned. Add chicken stock, chicken, wine, lime juice, lime zest, tomatoes and salt and pepper.
Simmer for another 20 minutes. Stir in cilantro and remove from heat. Pour into individual bowls and place 2 slices of avacodo in
each bowl.
Stuffed steak-pepper kebabs
1 lb round steak
1/4 cup yellow corn meal
1 egg, well beaten
2 bell peppers, deseeded, roughly chopped
1 onion, peeled, cut into wedges
2 cups of olive oil
8 roasted serrano peppers
1/2 cup sour cream
Cut round steak into 8 equal portions. Place portion of steak between
pages of plastic wrap, pound, flattening to 1/8 inch. Remove wrap.
Cut one pepper in half, open, and place on center of steak portion. Cover again with
wrap, and flatten pepper to steak. Remove wrap. Roll steak with pepper inside
into a tight tube shape. Hold tube shape with toothpick. Repeat with
all serving portion.
Preheat 2 cups of olive oil in medium saucepan to 400 F.
Dip meat rolls into egg, coat with corn meal, and drop one at a
time into hot oil. Fry for 2 minutes. Remove and drain.
Remove toothpicks from meat rolls. Insert meatrolls onto skewers,
alternating with bell pepper and onion.
Utilize handy kitchen blowtorch to crisp the outsides of the vegetables.
Serve with sour cream.
Pepper Chutney and Bruschetto
4 cups Golden delicious apples, cored, peeled and finely diced.
1/4 cup finely diced jalapeno peppers
1/2 tsp minced garlic
1/4 cup minced onion
3 tbsp brown sugar
1 cup white dessert wine
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/2 tsp dry mustard
1/4 tsp salt
Combine all ingredients in a large pan. Cover and bring to a boil. Uncover and simmer for 1 1/2 hours, until thickened. Refrigerate. Serve in large bowl surrounded
by bruschetto. In this chef’s opinion, nothing goes better with this than a cold dark beer.
Bruschetto
1 loaf French bread (bought or homemade. My recipe for french bread follows)
2 cloves garlic, (finely minced), jarred garlic or garlic powder
Fresh parsley, chopped
Fresh basil, chopped
Extra virgin olive oil
Slice bread in 1/2-inch thick slices. Brush with oil and garlic. Broil until golden. Sprinkle with chopped fresh basil and parsley. Drizzle lightly with oil and serve immediately.
French bread
5-6 cups flour
2 packages dry yeast
1 1/2 tsps salt
2 cups warm water
corn meal
In a large bowl mix 1 3/4 cups flour, salt and yeast.
Stir in 2 cups warm water. Mix vigorously for 3 to 4 minutes.Add as much remaining flour as you can using a spoon, then transfer to floured surface and knead in remaining flour. You should knead for a
MINIMUM of 5 minutes to get the texture just right. Place kneaded dough into greased bowl and let rise for 1 1/2 hours. Divide dough in half
Roll out each half into a rectangle approx 10x8 inches long . Roll up from the long end.
Place onto baking sheet dusted with corn meal and let rise for another 45 minutes.
Bake in 375 degree oven for 40 minutes. Cool on rack completely.
