Pepper recipes

Compiled from Times wires

© St. Petersburg Times,
published June 13, 2001

Belizean Chicken

• 1 whole chicken, cut up, or 5 skinless chicken breasts
• 1 medium onion
• 4 stalks celery, cut into large dice
• 1/2 pound mushrooms, sliced
• 2 medium potatoes, cut into large dice
• 5 hot peppers, cut into small dice
• 1 teaspoon cilantro
• 1/8 teaspoon cumin
• 1 8-ounce can tomato sauce
• 1 1/2 cups sweet chile sauce (available in Asian markets)
• 1/2 cup chicken stock or bouillon
• 1/2 cup Japanese Mirin wine (available in Asian markets) or other sweet wine
• Salt
• Black pepper

Brown both sides of chicken in olive oil. Remove from pan and set aside. In a small saucepan, sweat onions in olive oil until translucent. Do not brown. Add mushrooms to onions.

Deglaze the chicken pan with the wine. (For a non-sweet dish, substitute red wine.) Add the stock and chicken and simmer 10 minutes.

Add all other ingredients to the pan and simmer 10 to 15 minutes, until potatoes are tender.

Season with salt and pepper to taste. Serve over white or yellow rice.

Source: Cripple Creek Growers.

Two-Pepper Shrimp

• 1 pound cooked shrimp, chopped
• 1 teaspoon fresh basil, finely chopped
• 1 hot pepper, finely diced and seeds removed
• 1 tablespoon sesame oil
• 1/4 cup water chestnuts, quartered
• 1/2 cup red or yellow sweet pepper, thinly sliced
• Pickled ginger, finely chopped
• Salt
• Soba Noodles
• Sauce:
• 1/2 cup Mirin wine
• 1/2 teaspoon balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1/2 cup chicken broth
• 2 tablespoons cornstarch

Combine shrimp, basil, pepper, sesame oil, water chestnuts, sweet pepper and pickled ginger, to taste. Refrigerate.

Cook noodles according to package directions and keep warm.

Combine wine, soy sauce and vinegar in a small pot; heat to a gentle boil. Add sugar and broth and simmer on low heat.

In a cup, stir the cornstarch into a small amount of water. Slowly add the cornstarch mixture to the simmering liquid, stirring constantly. When sauce thickens, remove and serve. Sauce should be clear and smooth.

Put some of the sauce in the center of the plate. Add a small mound of the noodles on it. Spoon some of the shrimp mixture over the noodles. Garnish with thin slices of pickled ginger.

Source: Cripple Creek Growers.

Pepper-Cranberry Slaw

In desired quantities, combine shredded cabbage; red, yellow and orange sweet peppers; rice vinegar; sugar; and a package of dried cranberries. Stir well. Allow to set about half an hour before serving.

Source: Barbara Smith, St. Petersburg.

Grilled Cheese and Bacon Stuffers

• 4 large jalapenos
• 8 ounces cream cheese, softened
• 6 hot peppers, your preferred taste and heat range
• 4 slices thick sugar-cured smoked bacon
• Toothpicks

Core the stem plugs from the jalapenos and set aside. With a long, slim knife, remove the seeds and pulp. Puncture the sides of the jalapenos with the knife to allow air to escape while filling. Dice the hot peppers and blend into the cream cheese. Put the cream-cheese mixture into a pastry bag; twist the top of the bag to fill the jalapenos. Insert the stem plug back into the jalapeno and secure it with a toothpick.

Using a spiral pattern, wrap the pepper with bacon and secure with toothpicks. Grill over low coals until bacon is crisp.

Source: Cripple Creek Growers.

© 2006 • All Rights Reserved • Tampa Bay Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111

Contact the Times | Privacy Policy
Standard of Accuracy | Terms, Conditions & Copyright