One more question--red hot cherry pepper
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One more question--red hot cherry pepper
| Mon, 07-19-2004 - 1:03pm |
Okay, so my container garden is doing great with all kinds of peppers. Basically, I bought one of each starter plant I found earlier in the season. Now, what to do with them? What do you do with red hot cherry peppers? Does anyone have good recipes, tried and true? It's a pretty, and very prolific, plant.....but, short of looking up some recipes online I haven't the foggiest idea what to do with them. And another kind: yellow salsa peppers. Any recipes, or ideas? I have habenaros too, and I've made jerk shrimp (and chicken) with those....but cautiously so. HOT!!!!!!!!!
hippolytes

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Amy
I haven't seen your posts lately! Good, you're here ;)
How about that beef and broccoli salad, which I keep talking about (if you've seen that post). It's a Rachael Ray recipe, and as soon as I saw it on her 30 minute meals program a while back...well, I just had to try it. It's one of the few recipes that I keep having, over and over....I love it! It uses cherry peppers, but depending on the heat of yours, you may want to scale back and not use so many. I haven't put them into the salad itself, but I did toss one into the dressing in the blender (since I have some really hot ones too) and used that instead of pepper flakes.
Anyway, in case you missed that recipe on Rachael's show, I went over there and copied it for you (below). Also, if you go to the foodtv.com website and type in "cherry pepper" as ingredient (on the first page) and click "recipes" you will get a whole bunch of recipes using hot cherry peppers. I'm going to have to give some of those a try myself! Here's the recipe for Rachael's beef broccoli salad (my favorite, so far):
4 (6-ounce) pieces of beef tenderloin steak, 1-inch thick
Salt and pepper
Vegetable oil cooking spray
1 head broccoli, stem trimmed of fiberous skin, cut in florets and stem cut into chunks
1 sack mixed baby greens, 6 to 8 ounces
1 red bell pepper, seeded and very thinly sliced
4 scallions, sliced on an angle, 1-inch pieces
1 cup pea pods, sliced on an angle
1 cup shredded carrots
8 hot cherry peppers or pepperoncini, chopped
2 tablespoons chopped cilantro leaves, optional
Dressing:
1/4 cup duck sauce or sweet and sour sauce
1-inch ginger root, finely chopped
1 lime, juiced
2 tablespoons rice wine vinegar or white vinegar
1/2 to 1 teaspoon crushed red pepper flakes
1/4 cup vegetable oil
Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side for medium rare to medium well doneness. Remove meat and let stand 10 minutes.
In a pan, bring 1-inch of water to a bubble. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. In the sink, drain broccoli in colander and run cold water over it to cool.
Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens. Combine duck or sweet and sour sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oil. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.
And the link:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27108,00.html
And the link to the search results for hot cherry pepper recipes:
http://web.foodnetwork.com/food/web/searchResults?searchString=cherry+pepper&site=FOOD&searchType=Recipe&GoSearch.x=14&GoSearch.y=8
I hope this helps!
Forte
Fear
Sorry, I couldn't help it!!!
You sick, twisted, naked little shark.
Fear
*** wags tail fin at Kerstin***
*howls with laughter and pees her pants*
ain't that the truth!
hippolytes
Thank you, thank you, thank you! I don't know why I didn't think of searching that site, but many thanks for the links and I'll take a look in a few minutes. The recipe for that beef salad you posted about earlier? Good! I missed that program, so glad to have it.
hippolytes
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