Sweet Pepper Relish

For those of you who enjoy a pepper relish but my heat seekers pepper relish is much too hot and spicy, then this one is for you. I developed the relish using sweet peppers, garlic, basil and olive oil. The sweet peppers have less heat than a green bell pepper. This makes an excellent topping for pasta, scrambled eggs, and my favorite, crostinis. However you choose to use it, I'm sure you will enjoy it.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• Sweet chili peppers (found in the produce department of most grocery stores. They look like jalapeños but are usually an assortment of red, orange and yellow peppers)
• Roasted garlic extra virgin olive oil (you can also use regular extra virgin olive oil and add sliced garlic at the end)
• 1 tsp sea salt
• Several fresh basil leaves, julienned
• Sterilized mason jars

 

Washing the sweet peppers under cold running water and allow them to drain. Place them in a bowl and drizzle them with the roasted garlic olive oil. Add the sea salt and toss them until they are coated thoroughly.

 

 Then, spread the peppers out on a foil lined baking sheet. Place them under your broiler for 4 to 5 minutes until they begin to char. Once the peppers begin to char, turn them over. Continue this process until all sides are charred. Be careful not to over blacken them.

 

Once the peppers are charred on all side, in a bag and tie it closed for about 5 minutes.

Next, remove the peppers from the bag and place them back on the baking sheet. Peel the charred skin off each pepper and gently remove the green stem. Do not rinse them under running water. That will remove all of that fantastic charred flavor.

Once the peppers are peeled, place them on a cutting board and thinly slice them.

Finally, pack the peppers loosely into the mason jars leaving ½ to 1 inch at the top. Top it with the sliced basil. Next, you are going to top off the jar with the roasted garlic olive oil. If you plan to use extra virgin olive oil, Add a couple cloves of sliced garlic before topping with olive oil.

 

These will last in your refrigerator for several weeks. Continue to jar the rest of the peppers in the same manner. Allow the jars to sit for as few days so that the different flavors can mingle.

  Enjoy!

 

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Thai Noodle Soup

This is a very easy soup that anyone can make. Crisp tender vegetables, silky Thai noodles and a flavorful vegetable broth for the basis for this recipe. Pair it with some egg rolls or pot stickers and you'll have yourself a satisfying lunch or dinner.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• 2 T olive oil
• 1 T butter
• 2 cups of shredded cabbage
• 2 stalks of celery chopped
• 2 carrots julienned
• 4 green onions finely chopped
• 2 T peeled and chopped fresh ginger
• 2 T soy sauce
• 1 T garlic chili paste (available in the Asian section of your grocery store)
• 1 T brown sugar
• 4 cups of vegetable stock (or chicken stock if you prefer)
• 1 3 oz package of chicken flavor Ramen noodles
• Salt and pepper to taste

In a large pot over medium high heat, add the olive oil and butter. Once the oil and butter mixture is hot, add the cabbage, celery, carrots and green onions. Stirring frequently, lightly saute (sweat) the vegetables for 5 to 7 minutes. Do not let the vegetables get too soft.

Next, add the ginger, soy sauce, garlic chili paste and brown sugar to the soup. Stir until evenly distributed.

Once everything is evenly distributed, add the vegetable stock. When the soup starts to simmer, reduce the heat to medium low. Add 1/2 of the flavor packet included with the Ramen noodles.

Break the Ramen noodle cake into quarters and add it to the soup.

As the noodles cook, use a spoon or spatula to break apart the noodle cake pieces. Continue to simmer the soup until the noodles are just tender. Be careful not to over cook the noodles.

Once the noodles are tender, season the soup with salt and pepper. Be careful when seasoning this soup with the salt. The garlic chili paste and the half of flavor packet we already added contain a fair amount of salt.

Enjoy!

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Rustic Salmon

A few years ago, I was at a weekend seminar in Los Angeles. At lunch, I went downstairs to the restaurant and ordered this incredible salmon dish. When I saw how easy it would be to make, I had to recreate it at home. So here it is: my Rustic Salmon. I am sure you will enjoy it as much as I do.

Click here to view the video demonstration with additional tips.

For the recipe, you'll need the following:

• 2 boneless, skinless salmon filets
• ¼ cup cooking oil
• 2 russet potatoes
• Cajun or Creole seasoning to taste
• 1 lemon
• ½ to 1 cup of fresh green beans, ends removed and cut into 2” pieces
• ½ cup kalamata olives, halved
• 1 pint of cherry or grape tomatoes
• 1 cup hollandaise sauce
• Salt and pepper to taste
• Smoked paprika (optional)

 

Preheat your oven to 350 degrees. Begin by partially cooking the potatoes in your microwave oven for about 7 minutes (time may vary depending on your microwave oven).

In the meantime, place 2 tablespoons of oil in a pan over medium high heat. Season the salmon on one side with either the Cajun or Creole seasoning. Place the salmon, seasoned side down in the hot oil. It should sizzle immediately when you place it in the pan.

Once the edges begin to get a little opaque, put the pan in the oven for about 10 minutes, until the salmon just begins to flake. Remove the salmon from the pan and set it aside.

While the salmon is in the oven, prep the lemons for broiling. Slice a bit off each end of the lemon so it will stand straight on the plate, then cut the lemon in half. Place each half on a piece of foil under your broiler and depending on your broiler, cook for 5 to 10 minutes. You just want to get a nice char on the lemons.

Heat another pan with 2 tablespoons of oil. Coarsely chop the potatoes and place them in the hot pan.

Once they start to brown, add the green beans and toss or stir to combine. Once the green beans have cooked for a few minutes, add the tomatoes and olives. Toss or stir to combine. Continue cooking until the beans are al dente and the tomatoes and olives are heated through, about 5 minutes. If you like your vegetables cooked more thoroughly, feel free to cook a little longer. Season to taste with salt and pepper.

To plate the dish, spread a generous portion of the potato and vegetable mixture on a plate. Break the salmon into bite size pieces and place it atop the potato and vegetable mixture. Finally, drizzle to hollandaise (as much or as little as you like) over the entire dish. Sprinkle the dish with a bit of smoked paprika. Before serving, garnish with the char broiled lemons.

Enjoy!

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