Archive for the ‘Peppers’ Category

Makes 6-8 servings

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper, chopped
  • 2-4 garlic cloves, diced and smashed
  • 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
  • 1 (15 1/4 oz) can whole kernel corn
  • 1 (15 oz) can tomato sauce
  • 8 oz elbow macaroni
  • 1-2 tbsp chopped parsley
  • Salt and pepper
  1. Prepare elbow macaroni according to directions on package until al dente. 
  2. Save a little of the pasta water in case you need it later to loosen the sauce. 
  3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
  4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

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Makes 4 servings

  • 4 zucchini (about 1 1/2 lbs total)
  • Salt & pepper
  • 2 large eggs
  • 1/2 cup flour
  • 3 tbsp extra-virgin olive oil, plus more as needed
  • 1 jar (12 oz) roasted red peppers, drained
  • 1 clove garlic, smashed and peeled
  • Hot pepper sauce
  1. Preheat the oven to 300°F.  Place a cooling rack on a baking sheet and set aside.  Using the large holes on a box grater, grate the zucchini into a large colander.  Toss with 1/2 tsp salt and let stand for 10 minutes.  Place the colander in the sink and press the zucchini firmly with paper towels to remove all excess moisture. 
  2. In a large bowl, whisk the eggs with 1/2 tsp salt and 1/2 tps pepper until light and frothy.  Using a whisk, stir in the zucchini, then the flour. 
  3. In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat.  Working in 3 batches, drop in th efritter batter by rounded tbsp, gently flattening the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2 to 2 minutes per side.  Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed. 
  4. Using a food processor, puree the red peppers with the garlic, the remaining 1 tbsp olive oil, 1/2 tsp salt and hot pepper sauce to taste.  Serve the dip with the warm fritters.

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Makes 6 burgers

  • 2 cups hickory or fruit wood chips
  • 12 slices bacon
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green sweet pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground sage
  • 1/4 cup mild or hot barbecue sauce
  • 8 hamburger buns, split
  • Sliced onions
  • Barbecue sauce (optional)
  • Purchased pickle mix (optional)
  • Purchased barbecue beans (optional)
  • Creamy Coleslaw (optional)
  1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
  4. Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.

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Makes 4 burgers

  • 2 to 3 Anaheim peppers
  • 1/4 cup finely chopped onion
  • 2 tablespoons soy sauce
  • 1-1/2 pound ground beef
  • 3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
  • 4 sesame hamburger buns
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
  1. Place peppers on a grill rack directly over medium heat; grill, uncovered, for 10 to 12 minutes or until charred, turning frequently. Wrap peppers in foil or place in a clean paper bag; set aside until cool enough to handle (about 10 minutes). Peel peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
  2. Combine the peppers, onion, and soy sauce in a large mixing bowl; add beef and mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Top with cheese slices the last 5 minutes of grilling.
  4. Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments.

Test Kitchen Tip: Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.

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Makes 4 servings

  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish
  1. Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  2. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 habanero pepper, seeded
  • 1/4 bunch fresh chives
  • Salt and freshly ground black pepper
  1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

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Serves 4

  • 1/2 medium onion, finely chopped
  • 2 large poblano peppers, roasted, seeded, and chopped
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 pounds lean ground beef
  • 8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
  • 4 large hamburger buns
  • Assorted condiments
  1. Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.
  2. Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.
  3. Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.

Test Kitchen Tip:To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.

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Makes 12 servings

Vinaigrette Dressing

  • 1/4 cup minced shallot
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar
  • 1/4 cup champagne vinegar
  • 2 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup walnut oil


  • 1 1/2 cups shelled walnuts
  • 2 lb green beans, trimmed
  • 1 small head cauliflower, cut into small florets (4 cups)
  • 2 cups shredded carrots
  • 1 large red bell pepper, seeded, cut into thin strips
  • 1 large yellow bell pepper, seeded, cut into thin strips
  • 1 small red onion, halved, thinly sliced
  • 1 head radicchio (6 oz), coarsely shredded
  1. Dressing: In small bowl, whisk all ingredients except oil until mixed.  Gradually add oil, whisking until dressing is emulsified. 
  2. Salad: Heat oven to 350°F.  toast walnuts on baking sheet 10 minutes or until fragrant; cool.  In large pot of boiling, salted water, cook green beans and cauliflower together, 5-7 minutes, stirring once or twice, until crisp-tender.  Drain in colander; rinse under cold running water until cool; drain again.  Pat dry with paper towel; transfer to a bowl. 
  3. Add remaining salad ingredients and toasted walnuts.  Re-whisk dressing a pour over salad; toss gently to coat.  Transfer to a salad bowl.  Serve at room temperature. 

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