Those gorgeous peppers make me think it’s time to make pepper jelly. If you think you won’t use it, see the next recipe for a yummy vinaigrette. If you don’t have enough peppers in this week’s box, maybe you still have a few from last week? Or save this week’s and cross your fingers we’ll have some in next week’s box.
This is a recipe from Linton Hopkins of Restaurant Eugene.
Zeb Stevenson demonstrated this recipe at the Peachtree Road Farmers Market back in September 2011. I offer it for those who are wondering what they’re going to do with more okra this week.
Joe Truex of Watershed demonstrated this recipe Labor Day weekend at the Morningside Farmers market.
Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while Read More…
Those gorgeous red peppers put me in the mood for this luscious recipe. It’s adapted from “The Flying Biscuit Café Cookbook.”
Use any combination of peppers you like.
We’ll no doubt have peppers until frost, so here’s one more idea for what to do with them. Mix in a jalapeno or two if your household likes the heat. Did I mention that about 3 weeks ago I made cantaloupe-jalapeno preserves? I had seen a recipe for strawberry-jalapeno jam and I had this bowl of jalapenos just waiting for a use ….. turned out pretty well and I think we’ll be enjoying it on pork chops and tenderloin … chicken breasts …. grilled shrimp …. I can think of lots of uses.
Anyway, this chicken and pepper recipe came from Bertha’s Kitchen, a soul food restaurant in Charleston, South Carolina. It’s a reminder that a slow braise is a wonderful, fragrant thing.