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Recipes that include bell pepper

Chorizo and Butternut Squash Hash

Wednesday, January 16, 2013

I’m really into roasting potatoes with some fennel and sweet bell peppers and when I’m not serving vegetarians, little bits of ham or some bacon can add some smoky saltiness. Then one day, I wanted to turn that side dish into more of a meal. I crumbled some sausage in instead of the ham/bacon and threw an egg on top. Last weekend, my cousins came over and I mentally prepared to make that dish but when I started prepping, I realized we were out of potatoes. I dug through my fridge and thought maybe butternut squash would work. It did! The added sweetness counters the saltiness of the meat perfectly and the pop of orange color makes the whole dish so vibrant. I now wanted to write a recipe and post it so badly. I had more of all the ingredients except for the Italian sausage. That’s when another swap happened. This time I tried it with chorizo.

IMG_2861

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Cheating Enchiladas

Thursday, December 16, 2010

Let’s not talk about the food yet.  Let’s talk about the reason for this dish or more specifically the recipe.  In previous posts for chili pepper-based recipes, we have received notes about how the chili peppers we use are often hard to find in certain areas: cascabels, chipotles, pequins, anchos, guajillos, etc.  Other people have asked for chili pepper flavor without so much spice/heat.  We’ve heard loud and clear, so this post is about making an authentic-tasting chili pepper sauce, using readily available ingredients with a rich taste that is not spicy.  Let’s hope it works out!

The first part is making a Latin-flavored shredded pork.  I’ve done BBQ-style pulled pork before; even though this uses the same cut (pork butt) and is shredded, it tastes totally different.  Plus we’re going to use it to make an enchilada casserole, which we’ve done before (last time the enchiladas were beef with a green sauce), so this is quite different.

Pork Enchiladas with rice and salad

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Chinese Beef and Peppers

Sunday, August 15, 2010

Growing up, meals were almost always Chinese family style. Everyone gets a bowl of rice and a large plate to fill-up with goodies. On any regular weeknight, 4 to 6 different dishes would be set in the center, and we’d take first, seconds, and thirds, to our hearts’ content. Sometimes we’d end with soup, and always fruit. As I got older, I realized how impressive it was that my mom, who worked full-time, put this spread on the table night after night. It was always different too. (You can tell by now, my mom’s got quite a roster up her sleeves.)

One of the tips/tricks that makes this possible is offering a mix of dishes she already made ahead of time with one or two that can be thrown together really quickly. She might have marinated cucumbers in the morning as we got dressed for school. A variety of “red-cooked” meats, egg, or bean curd was probably made on the weekend. When she walked through the door, she’d whirl around the kitchen: steaming a fish and stir-frying another two like it was as easy as skipping. This led me to some wrong assumptions. I thought that every mother in the world did that and I thought it was no-sweat, easiest thing ever. I know now, I was so wrong.

Beef and Peppers

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Dungeness Crab with Roasted Red Pepper Sauce

Monday, October 19, 2009

If you’re wondering where Lon has been, he’s still here. We’re still happily married and he’s still the tech support, web designer, and general problem solver. He hasn’t written much lately because work has been demanding, and one of us has to get paid in money. He’s usually gone before I wake up and he gets home around 8pm, and I’ll have dinner ready on the table. Of course, I understand that he’s tired but I do miss his cooking.

Dungeness Crab 2

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Ratatouille Terrine

Friday, September 4, 2009

When I first started buying cookbooks, I was attracted to books that seemed vast and comprehensive, with tiles like 1,000 Indian Recipes, The Soup Bible, How to Cook Everything, and The Cake Bible. I wanted big and heavy hard covers with lots of pictures. I was an excited culinary student who wanted to learn how to cook every dish known to man. I still want to learn every dish, but years later, I now realize it will take 4 lifetimes, possibly more. What makes it even harder is that there are dishes and books you want to go back to and repeat.

The idea behind this dish is a Broiled Vegetable Terrine in one of my first cookbooks, The Italian Cooking Encyclopedia. I made that recipe with the guidance of my wonderful neighbor, at the time, Carol Gelles, who ironically wrote and gave me a copy of 1,000 Vegetarian Recipes. For the 3-ish years that I lived next door to her, I accumulated a ton of great cooking memories. As I flipped through The Italian Cooking Encyclopedia recently, I landed on a picture of the vegetable terrine, which made me smile, think of Carol, and then really want to make it again. The original recipe has an onion and raisin mixture  that I thought was a little awkward in the dish and also made it more work so I removed that but left the wonderful concept of layering that give you different textures in each bite. The colors will impress your guests, but the natural sweetness of fresh vegetables is what will have them asking for more.

Colorful Vegetable Terrine with Balsamic Reduction 3

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Korean Tacos

Tuesday, August 11, 2009

The LA based Kogi BBQ Truck, serving Korean Tacos, is so famous these days, we hear about it in New York. Sadly, it doesn’t seem like they’re hitting the big apple any time soon. But, I have received a message from a group of guys that are going to be launching their own Korean Taco Truck, The Krave, around Jersey City. More on that soon.

For now, feeling deprived of Korean Tacos, I whipped some up from my imagination. It’s a pretty simplistic take and perfect as an easy party solution.

Korean Beef Taco 3

Korean Tacos
~about 16 (5″) tacos

Red pepper sauce

  • 1/4 cup Korean red pepper paste
  • 1 tablespoons sugar
  • 2 teaspoons sesame oil

Beef

  • 1 teaspoon vegetable oil
  • 1/3 cup chopped scallions
  • 1 lb ground beef

Peppers and Onions

  • 2 teaspoon vegetable oil
  • 1 1/2 cups sliced red onion
  • 1/4 cup sliced garlic
  • 1 large bell pepper, thinly sliced
  • kosher salt and white pepper

Assembly

  • 14 to 16 (5″-6″) corn tortillas, warmed
  • sesame seeds for sprinkling

Instructions –

1. Make red pepper sauce by stirring together paste, sugar, and sesame oil. Set aside.

2. Make beef by heating the oil in a medium sized ceramic pot on medium high heat. Stir in scallions and mix for about a minute. Crumble in beef and brown while breaking it up with a wooden spoon. When you don’t see any pink left, mix in 1/4 cup of the red pepper sauce. Stir around for another minute. Remove from heat and set aside.

Korean Beef Taco Filling

3. To make vegetables, heat oil in a wok on high heat. Soften onions and garlic with a few pinches of salt. Add peppers and stir until softened but not mushy. Adjust seasoning.  Set aside.

Peppers and Onions

4. Spread a thin layer of red pepper sauce in the middle of each tortilla (optional). Scoop a generous amount of beef (2 to 3 tablespoons) onto each tortilla and top with peppers and onions. Sprinkle with sesame seeds.

Korean Beef Taco 8

You can also just set out bowls of each component and allow guests to assemble themselves.

Korean Beef Taco 4

Notes:

You can buy corn tortillas or make them yourself. It’s pretty easy. We just bought instant corn masa flour and followed the directions on the bag.

Maseca

You may have noticed the purple tinge on the peppers. Yup, it’s a purple bell pepper, which looses the darkness of the purple when you cook it but it still looks unique.

You can use any color pepper you want, even a spicy one if you want. They will have different tastes but I can’t imagine any one being bad.

purple pepper, scallon, onion, garlic

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Chicken and Flowering Chive Lettuce Wraps

Monday, July 6, 2009

You may remember the Pork and Shrimp Lettuce Wraps I did last winter. If you missed it, don’t forget to check it out. I still remember how delicious they were. This past weekend, my mom showed me one of the ways she makes lettuce wraps, with a chicken and flowering chive filling. Its also super delicious!

If you’re unfamiliar with flowering chives, you prepare them by picking off stiff ends, kind of like the way you break off the bottoms of asparagus. Then remove the flowers, which are bitter, and cut as you like.

flowering chives picked

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Chili Mango Sauce

Monday, May 25, 2009

Shopping in Flushing last week I saw two ingredients that inspired me.  The first was lemongrass, I picked up a few spears; the second was fresh cayenne pepper, I bought a few beautiful chilies.

Fresh Cayenne Pepper

For some reason, I had it in my head that these had to be combined with mango, so Jessica picked up a few large, ripe mangoes from our favorite stand.

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Gado Gado with Beef

Tuesday, May 19, 2009

Whenever I have left-over steak, it becomes a steak salad or steak sandwich. The reincarnation must be something cold because I cannot stand reheating beef. I want it nice and rare or not at all. The other day, Caroline mentioned Gado Gado in a comment so it was fresh in my mind and I was now craving it, so that’s how this Gado Gado with Beef came about (it doesn’t usually have beef in it).

While I was going to depart from traditions anyway, I decided to take liberties to creating the color scheme I wanted and my dressing is not 100% authentic either. I absolutely love this version though and will make it again just like this for sure. (For a more authentic look, Rasa Malaysia has a great guest post from Indonesia-Eats. )

veggies

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Roasted Red Pepper and Onion Salad, Relish, or Bruschetta

Thursday, April 16, 2009

I’m a little obsessed with roasted peppers and knowing that, I’ve tried not to post too much about them, but then I realized that I might be over-compensating and not posting enough about roasted peppers. After all, they are amazingly delicious and versatile.

Roaste Red Pepper and Onion Salad

This is a great make-ahead recipe for when you’re making lots of dishes. Make it the day before and just leave it in Tupperware, in the fridge, until ready to serve. It can be served as a salad, relish, or a bruschetta. For relishes and bruschetta, I tend to cut the strips thinner.

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