Mild Peppers

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Chicken Curry

Posted Sat, 09/23/2023 - 21:42 by Jon

This was a spontaneous hack of a curry, after not quite finding a recipe I liked online. It turned out great, and is very scalable, in that you make a batch of curry sauce first, and can then use that in a variety of ways.

For the sauce:

(This makes ~ 4 cups of curry sauce)

3 T coconut oil
1 large white onion, diced
5+ cloves garlic, whole
2" ginger, chopped
½ cup carrots, shredded, optional
1 bell pepper, chopped
4 T of curry masala
2 t of cayenne
2 t curry powder
salt to taste
1 14oz can tomatoes
1.5 cups broth
4 tbsp cashew butter

Your rating: None Average: 4 (1 vote)

Berber Eggs

Posted Tue, 01/26/2016 - 19:03 by Audrey

Bon Appetit called this recipe Tunisian-style eggs, but we instantly recognized it as a close cousin to the Berber Eggs we had for breakfast in Morocco. We tweaked the recipe slightly, and it was delicious!

Serves 2

1 tablespoon olive oil
1/2 medium red onion, chopped
2 garlic cloves, finely chopped
2 red bell peppers, cored, chopped or thinly sliced into strips
1/2 large tomato, finely diced
3+ tablespoon harissa paste and/or dried spice mix

Your rating: None Average: 4 (1 vote)

Poblano Rice

Posted Sat, 11/21/2015 - 16:09 by Audrey

Cribbed from Marcela.

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2-3 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
1 cup chicken or vegetable broth, plus more if needed
1 cup long grain rice

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
Add the onions and saute until translucent, about 3 minutes.
Add the poblano chiles and saute, about 8 minutes.

Your rating: None Average: 4 (1 vote)

Green Gazpacho

Posted Mon, 08/18/2014 - 18:33 by Audrey

A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

¼ cup white wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 cup plain Greek yogurt, plus an optional ½ cup or serving
½ cup olive oil, plus more for drizzling
4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

Your rating: None Average: 4 (2 votes)

Chiles Rellenos

Posted Sun, 09/30/2012 - 08:49 by Jon

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite. He worked long and hard to re-create that moment, and settled upon this recipe.

12 Anaheim peppers, skin removed (see note)
3 whole eggs
2 egg whites
1 Tbsp Flour
1 dash salt
Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"

Your rating: None Average: 4.5 (2 votes)

Panzanella Salad

Posted Sun, 06/24/2012 - 18:38 by Audrey

Basically a recipe of my own creation

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2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces

1/2 large English cucumbers, chopped into medium pieces

1 medium red onion, chopped into medium pieces (and roasted in oven, optional)

1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)

1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)

Your rating: None Average: 4.5 (2 votes)

Tilia Cab Sav (2010)

Posted Sat, 03/31/2012 - 08:33 by Jon

Trader Joe's:

Yes

Smooth, fruit-forward, medium-bodied (lighter than most CabSavs), easy to drink

http://tiliawines.com.ar/en/ourwines ; http://www.bodegasesmeralda.com.ar/eng/estiba/cabernet.html

Classic Red Mole Poblano

Posted Sat, 01/15/2011 - 15:49 by Jon

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Your rating: None Average: 4 (2 votes)

Pepper Slaw

Posted Tue, 06/08/2010 - 19:01 by Audrey

1/4 lb. shredded green cabbage
2/3 red bell pepper, cut into slivers
1/3 green bell pepper, cut into slivers
1/3 poblano pepper (or similar moderate heat pepper), cut into slivers
1/2 c. apple cider, rice, or red wine vinegar (or a mix of all three!)
2 Tbsp sugar
Salt and celery seed (or celery salt) to taste
Pepper

Your rating: None Average: 2.5 (2 votes)

Sharon's egg and chile souffle

Posted Thu, 10/29/2009 - 18:44 by Jon

3 large Hatch green chiles; roasted, chopped and seeded (or 2 small cans chopped green chiles)
1 can corn (optionally briefly blended with hand blender to break down)
1 small zucchini, sliced into half moons and salted for 10-30 minutes to release excess water
1/2 lb. Monterey Jack or Pepper Jack Cheese, grated
6 Eggs
8oz sour cream

Serves 4

Preheat oven to 375 degrees.

Mix chiles, corn, and zucchini in a bowl.

Layer chile mix with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

Your rating: None Average: 3.5 (2 votes)

Salsa Verde

Posted Sat, 08/29/2009 - 12:39 by Audrey

A good, staple salsa verde recipe that balances the tartness of the tomatillo with a nice char and some spice. Makes about 2 cups.

8 medium tomatillos, husked, rinsed
3-4 fresh chiles (a mixture of jalapenos and poblanos creates a nice flavor)
8 unpeeled garlic cloves
1 cup (packed) fresh cilantro
1 small white onion, roughly chopped
Juice of 1 lime

Your rating: None Average: 3 (2 votes)

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Posted Sat, 08/29/2009 - 12:37 by Audrey

An excellent salsa verde recipe, and a nice shrimp recipe. We made it as tacos instead.

http://www.epicurious.com/recipes/food/views/Shrimp-and-Cotija-Enchilada...

Your rating: None Average: 3 (1 vote)

Pizza

Posted Tue, 08/25/2009 - 12:13 by Jon

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough

make about 2 1/2 hours before serving

1 package active dry yeast (2.25 tsp)
About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
1 tsp salt
1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

Your rating: None Average: 4.5 (2 votes)