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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Peruvian Yogurt Sauce

My wife and I went to a Peruvian restaurant and they served a yogurt sauce with their empanadas. It was so good that I had to recreate it at home. My Peruvian yogurt sauce is cool, spicy and flavorful. Aromatic cilantro, spicy Serrano peppers, pungent garlic and cool yogurt blend harmoniously in this versatile sauce. I’ve used it on gyros, spanikopita, flap meat and empanadas. Because it’s so easy to make, we always have some on hand. Give it a try and let me know what you pair with it.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• 1 bunch of cilantro leaves, cleaned and most of the stem removed
• 1 Serrano chili or Jalapeño (depending on how spicy you like it)
• 2-3 cloves of garlic, peeled and smashed
• 2 cups of plain yogurt
• Salt and pepper to taste  

 

Remove the stem from the Serrano chili and coarsely chop it. If you do not want it real spicy, you can remove the seeds and pith from the pepper. For an even milder sauce, substitute and jalapeño for the Serrano. Place the pepper in a food processor with the remaining ingredients. Blend until almost smooth. Season to taste with salt and pepper.

Enjoy!

I welcome your comments. Click here to add your thoughts.

Orzo with Spinach and Roasted Peppers

This tasty side dish is as good as it is simple to make. Roasted bell peppers and spinach sautéed with garlic combined with orzo pasta make this dish a nice change from potatoes and rice. In addition, the ingredients for this recipe are readily available making this dish the perfect accompaniment anytime of the year.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

•  3/4 cup of uncooked orzo (rice shaped pasta)
• 2 red bell peppers, roasted, peeled and seeded
• 4-5 cups of fresh spinach
• 2 TB olive oil
• 1 TB butter
• 2 cloves of garlic, chopped
• freshly grated Parmesan cheese

Cook the orzo in a pot of boiling water. Be sure not to over cook it as you will be placing it in a saute pan to finish cooking. Chop the bell peppers into 1/4 to 1/2 inch pieces. Chop the spinach in the same manner.

In a hot pan, add the olive oil and butter. Once the butter has melted, add the garlic and saute for 20 to 30 seconds being careful not to brown the garlic. Add the spinach and saute until it's just wilted. Add the bell peppers and stir until it is completely blended.

Finally, stir in the cooked orzo and season to taste with salt and pepper. Just before serving, top the orzo with freshly grated Parmesan cheese.

Enjoy! 

I welcome your comments. Click here to add your thoughts.

Heat Seekers Pepper Relish

This is a heat seekers delight. An assortment of chili peppers with olive oil, garlic and herbs. I love having this relish on eggs, rice, meats and sandwiches. You can adjust the heat level to your liking by the peppers you choose. For this recipe, I am using jalapeños, Serranos, Thai chili peppers and habaneras. In addition, you can use the oil to sauté your favorite meats and vegetables. Simply replace the used oil with more olive oil and it will keep in your refrigerator for a couple months.

 

For this recipe, you will need the following:

• A dozen or so of assorted chili peppers
• 1 ½ cup of olive oil
• 1 tsp red pepper flakes
• 3 cloves of garlic, sliced
• 1 small bunch of cilantro, coarsely chopped
• 10 basil leaves, coarsely chopped
• salt and pepper to taste

Begin by thinly slicing all of your peppers. If you have sensitive hands, you may want to wear rubber gloves. Once you have all of the peppers sliced, add the garlic.

 

Place the pepper mixture in a hot pan with a few tablespoons of olive oil. Be sure to have your exhaust fan running. Otherwise, the fumes will get to you. Add the red pepper flakes. Sauté the peppers for about 5 minutes. Be careful not to overcook the peppers. You still want to have a little crunch.

 

 

Remove the pan from heat. Add a little more olive oil and stir in the herbs. Season to taste with salt and pepper. Once the peppers have cooled, place them in a jar and top it off with the remaining olive oil. Allow it to sit for a day to let the flavors develop.

 

 

Enjoy!

 I welcome your comments. Click here to add your thoughts.

 

Pomodoro Sauce

This multipurpose marinara-style sauce is excellent with pasta. Add your favorite meatball recipe and you have yourself a hearty meal. I use this sauce when I make my lasagna. I also use it as a dipping sauce for fried mozzarella and stuffed artichoke hearts. However you use it, it's a tasty sauce and a cinch to make. It also freezes well so you can double or even triple the recipe and freeze it in containers.

For this recipe, you'll need the following:

• 1/2 white onion, chopped
• 3 cloves of garlic, finely chopped
• 1 28 oz can of whole San Marzano tomatoes
• 1/4 cup sugar
• 1 tsp oregano
• 1 pinch of red pepper flakes
• 8-10 fresh basil leaves
• Salt and pepper to taste

Begin by peeling and chopping 1/2 of a white onion. Saute the onion with a little olive oil over medium high heat in a medium sized skillet for about 7 minutes. Stir the onions periodically so they don't brown. About a minute before the onions are finished, add the garlic and stir to combine.

Using an emulsion blender, food processor, blender or simply your hands, crush the tomatoes in a bowl with their juices to the desired consistency. If you want a chunkier style sauce, then do not completely puree the tomatoes. If you want a smoother sauce, puree them until they are smooth. Add the tomatoes, sugar, oregano and red pepper flakes to the onions and simmer over medium low heat for 15 minutes. Season to taste with salt and pepper. Meanwhile, julienne your basil leaves. The easiest way to do this is to roll them tightly like a cigar and slice them with a knife. 

After the tomato sauce has simmered for 15 minutes, add the basil and simmer for an additional 5 minutes.

Enjoy!

I welcome your comments. Click here to add your thoughts.

Bruschetta

Bruschetta is a great Spring or Summer appetizer when tomatoes are in season. The tomatoes are combined with fresh basil, garlic and olive oil and served on toasted baguette bread. I grew up on home grown tomatoes so I always stress to people that if you can't grow your own, try to find a local farmers market to get them. It will make a world of a difference, especially in this recipe.

For this recipe, you'll need the following:

• 2 ripe tomatoes, seeded and diced to about 1/4 of an inch
• 10 basil leaves, thinly sliced
• 2 cloves of garlic, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 8 slices of baguette bread
• 2 TBS olive oil

Combine the tomatoes, basil and garlic in a medium size bowl. Add the olive oil and season to taste with salt and pepper.

Brush one side of the bread with the 2 tablespoons of olive oil. Place the oiled side down onto a hot grill pan, BBQ or under your broiler. Grill both sides of the bread until its evenly toasted.

Finally, arrange the bread onto a plate and mound the tomato mixture onto the center.

Enjoy!