Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Let’s talk peppers. I had at least three kinds of peppers in my box yesterday. A big green bell pepper, a bunch of jalapenos and some red banana-type peppers that reminded me of a pepper called Carmen, an Italian bull’s-horn type. I admit, I haven’t nibbled on the red peppers yet, so I’m not sure if they’re hot or sweet, but I’m betting on sweet.
All good advice about storing peppers tells you to refrigerate them and keep them dry because they’ll rot. Well, the rotting part is definitely true, but I have to admit, I keep my peppers out of the refrigerator most of the time. I have a warm porch off my kitchen. I generally put my peppers out there in wire baskets, separated a little, and let them sit. Big green peppers will almost always turn red in a week or two. They make wrinkle a little and shrivel a bit, but they’re perfectly fine for the thing I do with most of my peppers, which is to grill them.
A grilled whole pepper (cap, seeds and ribs removed) is one of the most versatile items in my kitchen. I may just grill them lightly, then stuff them with a rice or grain mixture and bake. I may grill them until blackened, then cool and peel and dice them for pimento cheese or to go in quesadillas, or to garnish a tomato or chick pea salad. I’m not a huge fan of fresh bell peppers, but I absolutely love them grilled. If we’re grilling anything, which we do several times a week, and there’s a pepper in the house, then that pepper is going on the grill, too.
When we get several jalapenos, I know I’m not going to use them all right away. We’re just don’t eat that many. Even when I’m making salsa, we may only use half a jalapeno.
But I know I’ll want them later, so I pickle them using this recipe: https://grassfedcow.com/
That said, I do dearly love this potato tortilla recipe: http://grassfedcow..com/
And here’s a fun recipe that looks more complicated than it is. Basically they’re making a big pot of chili (using their barbecued brisket) and then serving it out of individual bags of Fritos.
Fox Bros. Bar-B-Q’s Frito Pie
1 tablespoon oil (olive or canola)
1 tablespoon butter
2 cups onion, finely diced
3/4 cup jalapeños, seeded and chopped
2 tablespoons minced garlic
1 1/2 to 2 tablespoons kosher salt
1 tablespoon black pepper
1 28-ounce can crushed tomatoes
1 1/2 tablespoons tomato paste
32 ounces beef stock
5 tablespoons chili powder
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon chipotle chili powder
1/2 tablespoon sugar
2 tablespoons adobo sauce (from can of chipotles in adobo)
1/4 teaspoon ground cumin
1 pound barbecued or roasted chopped brisket (ground beef may be substituted; brown with onions and chiles)
2 tablespoons corn flour (like Maseca brand) mixed into 1 cup of warm water until smooth
8 (or more) 2-ounce bags Fritos corn chips
Optional garnishes: shredded cheddar cheese, diced red onion, sliced jalapeños, sour cream
In a heavy-bottomed pot, heat oil and butter over medium heat. Add onion, jalapeños, garlic, 1/2 tablespoon of salt, and 1 teaspoon of pepper. Cook and stir without browning until tender.
Add crushed tomatoes, tomato paste, stock, chili powder, garlic powder, onion powder, chipotle powder, sugar, adobo sauce, and cumin. Season with remaining salt and pepper, or to taste.
Bring to a boil, reduce heat, and simmer for 20 minutes.
Add brisket and mix in the corn flour slurry. Simmer for 15 to 20 minutes or longer, stirring often to keep the meat from scorching on the bottom. Stir in more broth or water if it becomes too thick.
Assemble: Cut open a 2-ounce bag of Fritos from the top or side, ladle chili over Fritos, and add desired garnishes. Or, pour Fritos into bowls and follow the steps above.