The filling for these Jalapeño peppers is very straightforward and simple… not much more than ground pork with scallion and garlic, really. It is the sauce, though, that I think makes this dish. It is based on Oyster Sauce mixed with some rice wine and a little chilli oil, and the sweetness of the primary ingredient is just right without needing any added sugar… Continue reading “Stuffed Jalapeño Peppers”
It has been years since I last made Tiger Skin Peppers (as many as twenty, maybe). For a long while now, I have wanted to prepare the dish for my blog but I waited in vain for the right sort of peppers to turn up in local stores and it wasn’t until this past week that some finally appeared. I grabbed a good quantity of them and will devote a small portion to this present offering.
The origin of this dish is, I believe, Sichuan, but it is very popular elsewhere. It is so named because the characteristic patterns formed on the chillies when seared at very high heat in a wok or other pan gives it a ‘tiger skin’ like appearance. Personally, I actually think that ‘Leopard Skin’ might be closer but I won’t quibble.
Anyway, once seared, the chillies are finished with a simple sauce composed of Chinese Black Vinegar, soy sauce, and, usually a little sugar. I am rounding that out with a little chopped garlic here (which is sometimes, though not always, used) but, in any event, the result makes for a very nice appetizer or side-dish… Continue reading “Tiger Peppers (hu pi jian jiao – 虎皮尖椒)”
Today’s recipe doesn’t attempt to reproduce any particular ethnic recipe but, with the addition of cumin and added hot sauce, is probably closest in spirit to being Mexican. There is a bit of preparation involved but none of it terribly difficult and the result can make either a main course, if served with, say, rice, or a nice appetizer… Continue reading “Stuffed Anaheim Peppers”
A little while ago, I had half a roasted red pepper left over from another recipe and I decided to use it in a simple vinaigrette. It turned out very nicely and so I decided to make a basic Red Bell Pepper Sauce that could be extended with additional ingredients as needed and thus used in a variety of different ways (hence the use of the word ‘sauces’ in the title). Today, I am going to show you the general method and illustrate its versatility with some pictures of a few of ways I employed the batch I made… [ Continue reading “Red Bell Pepper Sauce(s)”
I put together this little recipe to use up the last of the Marinated Peppers I made and posted about a few weeks ago. I followed that original post with another one featuring a dish I called Pasta with Pork and Peppers and that inspired me to do something somewhat similar using veal as the combination of veal with peppers is very popular in Italian cuisine. Since the marinated peppers and their oil are already very robustly flavored with garlic and thyme, I have added little else to this dish by way of seasoning other than some lemon juice, lemon zest, and a little salt and pepper.
You could easily serve this over, or tossed with pasta, but I am just going to serve mine for supper along with just some crusty bread… Continue reading “Veal with Peppers and Mushrooms”
Last week, I posted the recipe for a batch of Marinated Peppers I made and I mentioned that I planned to use some the result for a Roast Pork Sandwich project I was working on. Well, I did, in fact, do up a pork roast and I played around with my sandwich Idea using the peppers as well. The result, however, though delicious, was not especially photogenic so I haven’t reproduced a picture here…
Anyway, I used some of the leftover pork and more of the peppers to make the pasta dish you see above. I fried some strips of pork just to brown them and then I set them aside and added a healthy one-third of a cup of the marinating oil from the peppers into the pan. I quickly sautéed about a half-dozen chopped cherry tomatoes in the oil (for a little acidity) and then tossed in some of the peppers and little chunks of garlic that were also in the marinating oil. After sautéeing for just a couple of minutes, I added in a batch of freshly cooked pasta, tossed it well, and then served with grated Parmesan Cheese.
The result was a very pleasant meal. Other than a little salt, the dish needed no other seasoning as the marinated peppers and the oil already pack a flavor punch alone. I have decided that keeping a batch of these on hand at all times is a great idea, not merely for a snack or appetizer emergencies, but also to add a flavor fillip to all sorts of dishes…
I love making home-made Roasted Peppers, especially for use as an Antipasto dish. Unfortunately, the process can be a bit time-consuming, especially peeling off the skins afterwards as this can be really fiddly. I wanted to try doing something along the same basic lines, but without doing all the peeling and so forth, and so I decided that flash-frying strips of different sorts of bell peppers would achieve the same sort of smoky-sweet result. After marinating the strips, they could, even with the skins on, make a very nice appetizer selection (perhaps with some crusty bread and cheese), but my actual goal in preparing this batch is to use in a special roast pork sandwich I am planning to try… Continue reading “Marinated Peppers”
First, let me say that no dragons were harmed (or even painlessly neutered) during the making of this dish. The name, in fact, is entirely fanciful and reflects the fact that I couldn’t think of a name other than a cumbersome one identifying the ingredients. Although Chinese in spirit, it is not a traditional recipe but was instead put together to use up some pork and peppers I had left over from making the Stuffed Peppers I made a few days earlier. Here, I decided to incorporate some Conpoy, or dried scallops in the meat blend, and the ‘Dragon’ appellation is made a little more apt by the inclusion of both fresh hot peppers and Chili paste… Continue reading “Dragon Balls”
Roasted Red Peppers that have been marinated in olive oil make a lovely Italian Antipasto style Appetizer but they are great to have on hand for a variety of other uses. They can be added to a whole variety of more complex hot and cold dishes, are fantastic when pureed for sauces and condiments, make great garnishes when sliced or dices attractively, and, on a more pedestrian level, go great on sandwiches and wraps. You can buy some fairly decent pre-made varieties in jars, or occasionally in bulk from the deli section of the supermarket, but they are easy enough to prepare at home and the results are far better… Continue reading “Roasting Red Peppers…”
Having some nice beef and bell peppers left-over and unused from a couple of previous dishes, I decided to combine them in a quick-fried dish along with Chinese Salted Black Beans and Shaoxing Wine… Continue reading “Black Bean Beef with Bell Peppers”