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!

 

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

Stuffed Artichoke Hearts

Tender marinated artichoke hearts are drained and stuffed with your favorite goat cheese. Breaded and fried to a golden brown, these tasty morsels are served with a zesty Pomodoro or Marinara sauce. They have been affectionately referred to as "Pillows of Love". Once you start, you can't get enough.

For this recipe, you will need the following:

• 12 Marinated and quartered artichoke hearts, drained
• 8 oz of your favorite goat cheese (alternatively, you can substitute another soft cheese such as Boursin, cream cheese, etc)
• 1 cup flour
• salt and pepper to taste
• 1 egg
• 2 cups Panko breadcrumbs
• oil for frying

Begin by removing some of the inner leaves from the artichoke hearts. This will form a pocket for the cheese. You can save the inner leaves for another use.

Take about a tablespoon of the goat cheese and form it into a small football shaped ball and press it into the pocket you made in one of the artichoke hearts. Repeat this process until all of the artichoke hearts have been filled.

Once all artichokes have been filled, its time to set up the dipping station. In the first of 3 bowls, add the flour. Season it to taste with a little salt and pepper. In the second bowl add the egg and mix thoroughly. Finally, in the third bowl, add the Panko breadcrumbs.

Start by taking one of the artichokes and thoroughly coat it with flour. Shake off the excess. Next, dip it into the egg wash. Lastly, place the artichoke in the third bowl and completely coat it with the breadcrumbs and place it on a plate. Repeat this process with the remaining artichoke hearts. 

Once you’ve finished coating the artichokes, place them in the refrigerator for about 30 minutes. This allows the cheese to firm up and also your breadcrumbs will stick better.

After they’ve been refrigerated, fry them in hot oil. Heat the oil to about 375 degrees and carefully place them into the hot oil. Fry them on each side until they’re a golden brown. Then, allow them to drain on a paper towel.

Place the drained artichokes on a plate and dust them with Parmesan cheese. My zesty Pomodoro sauce makes an excellent dipping sauce. 

Enjoy!

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