Category Archives: Pepper

Stuffed Onions

By Chef Lippe

These are called cebola recheada (stuffed onion) in Brazil. They can be stuffed with all kinds of meat (chicken, turkey, even beef)  I have used chicken this time with a slice of goat cheese on top. If you love onions and stuffing you will love these.

Ingredients:

1 Tablespoon butter, plus 4 teaspoons

4 Large onions (about 3 ½ inches)

1 ½ cups finely chopped celery

2 Tablespoons finely chopped parsley

½ teaspoon crumbled dried savory

¼ teaspoon thyme

¼ teaspoon crumbled dried basil

1/8 teaspoon crumbled dried sage

1 teaspoon salt

Freshly ground black pepper

¼ cup heavy cream

Goat Cheese

 

Directions

 

Preheat oven to 350

 

Brush tablespoon of butter over bottom and sides of a shallow baking dish.

 

Drop onions into enough boiling water to cover them completely and cook for about 10 minutes. Drain in colander and cut off the root ends. Slip off the papery outer skins. Cut about a ¼ inch slice off top, and scoop out the center to leave a shell about ¼ inch thick.

 

Stuffing:

To make the stuffing, combine the chicken, celery, parsley, savory, basil, thyme, sage, salt and pepper in a bowl and toss them together. Pour in the cream and stir until the stuffing is evenly moistened. Add salt and pepper to taste.

 

Spoon stuffing into the onion shells. Arrange the onions side by side in buttered dish and dot the tops with a pat of butter and a slice of cheese.

 

Bake in the middle of the oven for about 20 minutes, or  until onions are golden brown and tender.

 

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Filed under Chef Lippe, Food, goat cheese, Onion, Pepper, recipes

Honey Lime Chicken Enchiladas with Green Sauce

Honey Lime Chicken Enchiladas with Green Sauce

By Chef Lippe

 

In the hot summer months I like to use my crockpot a lot, it frees up my day to spend time at the beach or in the pool and still have a great meal.  Chicken is one of my favorite items to slow cook.  I put chicken thighs with skin and bones to start my enchiladas and let them slow cook on low for about 3 hours more if frozen.  Then I let them cool so I can pull out the bones and skins later in the day for the enchiladas.

Ingredients for Green Sauce:

3 Tablespoons virgin olive oil

1 large onion, minced

6 cloves garlic, minced

2 green peppers chopped

2 jalapenos, (seeds and ribs removed for mild sauce)

1 ½ pounds small tomatillos, husked and quartered

½ bunch of cilantro, rough chopped

1 ½ teaspoons sea salt

¼ teaspoon black pepper

1 ½ teaspoon cumin

4 cups chicken broth

2 Tablespoons sugar

 

In a large saucepan, sauté onions until tender in oil.

 

While onions are sautéing combine tomatillos, green and jalapeno peppers, cilantro in a blender and process until smooth (you can add some of the chicken broth if you need more liquid to make it smooth)

 

Add garlic to onion mixture in saucepan and cook until fragrant.

 

Pour in tomatillo mixture.

 

Add chicken broth, salt, pepper and cumin and simmer uncovered up to an hour, depends on the consistency you like.  I like about 30 minutes but have gone as long as an hour.

 

Cool can be made a few days ahead and refrigerated.

 

Ingredients for Enchiladas:

 

2 pounds cooked and shredded chicken (about 4 pounds of chicken thighs)

1/3 cup honey

¼ cup lime juice

1 Tablespoon chili powder

1 ½ cups green sauce

4 to 5 cups of mozzarella and cheddar cheese shredded and mixed together

Flour tortillas

 

Mix together 2 cups of sauce with honey, lime and chili.

 

Add 1 cup to shredded chicken and let soak for about 30 minutes

 

Spray oil onto a 9 x 13 baking dish add ½ cup sauce to coat bottom of baking dish.

 

Fill tortillas with shredded meat and desired amount of cheese. Roll and place in baking dish.  Repeat this step making as many as you need.

 

Pour remainder of sauce over enchiladas and sprinkle with more cheese.

 

Bake uncovered at 350 for 30 minutes.

 

For last 5 minutes place under broiler to make cheese nice and brown.

 

Enjoy.

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Filed under Artisan Cheese, Chef Lippe, Chile Powder, Food, Mozzarella, olive oil, Pepper, recipes, Slow Food

Grapeseed Oil for Heart Healthy Fried Faba Bean Snack

By Chef Lippe

Grapeseed Oil

Grapeseed oil has been a well kept secret of gourmet chefs for a long time. It is light and nutty, yet neutral flavor and has the ability to enhance the flavor of a recipe without overpowering them.  It leaves no greasy aftertaste! Which makes it excellent for marinades and salad dressings. Grapeseed oil has a high smoke point (485 F) making it ideal for hot food preparation such as frying and sautéing without smoking. No more setting of the smoke alarms!

Grapeseed oil is made from the seeds of grapes after the wine is pressed. There is no need for hybrid or genetically engineered crops and it does not require additional usage of farmland or water to produce.

Grapeseed oil is high in vitamin E and is 76% essential fatty acid, linoleic acid (also known as Omega 6), low in saturated fat.  It contains natural chlorophyll and valuable antioxidants known as proanthocyninidins. Studies have shown that these antioxidants can significantly raise HDL cholesterol (good cholesterol) and lower LDL cholesterol (bad cholesterol) and triglycerides and may even lower your risk of cardiovascular disease and impotency!

Grapeseed oil has the ability to slow down and reverse free radical damage and reduce the risk of heart disease and slow down skin aging. It is 50 times more potent than Vitamin E and 20 times more effective than Vitamin C in destroying free radicals that roam the body and damage cells.  Additional studies have shown that grapeseed oil can help protect the body from sun damage, improve vision, improve joint flexibility, improve blood circulation and reduce allergic and asthmatic symptoms by inhibiting the formation of histmines.

It contains NO cholesterol, NO sodium and NO preservatives. It is NOT hydrogenated and contains NO solvents, NO trans-fatty acids or free fatty acids. In other words it is so much better for us than any other type of oil.

Grapeseed oil has long been used to promote health.  Some believed it to be an ingredient in a dish know as pulse, and the Old Testament tells us that the prophet Daniel preferred eating this dish over others in order to stay healthy.  To this day, grapeseed oil is used in many cosmetics and skin care products promoting healthy skin.

Pulses are dishes that include chickpeas, peas, lentils, beans and lupins. Pulses are low fat, high fiber, no cholesterol, low glycemic index, high protein, high nutrient foods.  They are excellent foods for people managing diabetes, heart disease or coeliac disease.

Enjoy and know that you are eating healthy!

Faba Nuts

This traditional crunchy snack is popular throughout Northern Africa and the Middle East. They are simple to prepare and provide a tasty alternative to the salted nuts often served with drinks.

Serves: 6
Preparation: 1 hour
Cooking: 20 – 25 mins
Legume Lead-In: Soak whole or split dried faba beans overnight in three times their volume of water. Beans should be consistent size for even frying. Kabuli chickpeas can also be used as a substitute or combine the two types when done for a tasty medley.

Ingredients

  • Desired quantity of faba beans and / or kabuli chickpeas
  • Grapeseed oil roasted garlic

Seasoning

  • Garlic salt
  • Chicken salt
  • Black pepper
  • Cayenne pepper
  • Chilli powder
  • Cumin and / or coriander

Instructions

  1. Deep fry in very hot grapeseed oil. Caution: Cover pot while faba beans are frying or be prepared to clean your entire kitchen! Some pop like popcorn.
  2. Cooking time varies according to bean size. Try a few first to get the precise cooking time – our testers found 2 minutes was too short and 3 minutes too long for their conditions. The bean should reach consistency of a roasted chestnut.
  3. When cooked, spead on paper towel to absorb excess oil.
  4. Lightly salt or spice as desired.
  5. Once cooled, Faba Nuts will remain crisp in airtight container.

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Filed under cayenne pepper, Chef Lippe, Chile Powder, Faba Bean, Food, Grapeseed Oil, health through eating, heart health, Pepper, recipes, spices

Chili and Maple Syrup Baked Pork Chops

Chili Maple Pork Chops

By Chef Lippe

While at the Fancy Food Show in Washington, DC the other day I met with a young company who sold Maple Syrup products. I very impressed and wanted to work with the company when she told me that a portion of all sales went into funding climate research, local farming efforts and sustainable forest stewardship.  All of these things are important to me when I choose which Artisan products I want to work with. And while I was not looking to add maple syrup to my store I did change my mind and you will soon be seeing a line of GREAT maple syrup products. In the meantime here is a great combination of chili and maple syrup.

 Ingredients:

6 – I inch thick pork chops

¼ cup chopped onion

1 tablespoon vinegar

1 tablespoon Worcestershire sauce

1 and ½ teaspoons sea salt

½ teaspoon chili powder

1/8 teaspoon black pepper

¼ cup maple syrup

¼ cup water

Directions:

Preheat oven to 400 degrees.  In large fraying pan lightly brown pork chops.  Arrange in flat baking dish which has a cover or cover with foil to bake.  Mix together onion, vinegar, Worcestershire Sauce, salt, chili powder, pepper, maple syrup and water, pour over pork chops cover and bake 45 minutes. Basting occasionally. Uncover and bake 15 more minutes.  Remove pork chops to a plate. Pour sauce back into frying pan and thicken with flour, making a gravy. Pour over pork chops and serve.

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Filed under Chef Lippe, Chile Powder, Food, Food blog, maple syrup, Pepper, Pork, recipes

Salmon With Pink Peppercorn Citrus Sauce

Salmon With Pink Peppercorn Citrus Sauce

By Chef Lippe

This light main course is elegant yet easy. The fish can be poached, baked or grilled (see VARIATION, below) and served warm, cold or at room temperature. The recipe doubles easily; wrap each side of salmon separately. With all the spices this one is also good for you. Check out my blog on cayenne pepper and a healthy heart at http://wp.me/p2n8ji-v

The pinks of peppercorns and pomegranate seeds add a beautiful touch to the presentation. Although pomegranates are not always in season, the seeds are sold separately in vacuum packaging.

MAKE AHEAD: The citrus can be prepped and refrigerated; the vinaigrette can be prepared and refrigerated 2 days in advance. The fish can be baked 1 day in advance. Combine the fruits with the vinaigrette just before serving/spooning over the fish.

8 servings

Ingredients:

For the fish

  • 1 tablespoon unsalted butter
  • 1 4- to 5-pound side of skinless salmon, bones removed
  • Peel of 1 medium lime, removed in long strips
  • Cayenne pepper
  • 1-inch piece peeled ginger root, freshly grated (2 to 3 teaspoons)

For the vinaigrette

  • 2 teaspoons sherry vinegar
  • 2 teaspoons pomegranate juice
  • 2 teaspoons pink peppercorns
  • 3/4-inch piece peeled ginger root, cut into julienne (2 teaspoons)
  • 1/4 tablespoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon celery seed
  • 1/4 jalapeno pepper, stemmed, seeded and minced (optional; 1 teaspoon)
  • 1/4 cup olive oil

For assembly

  • Leaves from 2 to 3 stems cilantro, cut into chiffonade (2 tablespoons)
  • 1 medium lemon, sectioned and cut into medium dice (see NOTE)
  • 1 medium lime, sectioned and cut into medium dice
  • 1 medium orange, sectioned and cut into medium dice
  • 1 large Texas ruby red grapefruit, sectioned and cut into medium dice
  • Salt
  • Freshly ground black pepper
  • Pomegranate seeds, for garnish (see headnote)

 

Directions:

For the fish: Preheat the oven to 450 degrees.

Tear off a large piece of aluminum foil that is 4 inches longer than the length of the salmon.

Use the butter to grease the shiny side of the foil, then place the fish in the center of the foil (with what would have been skin side down).

Cut the strips of lime into very thin strips (julienne); place them in a small glass dish. Cover with water and microwave on HIGH for 45 seconds to soften.

Season the fish lightly with the cayenne pepper. Sprinkle the ginger over the fish, then scatter the julienne of lime zest on top.

Bring the long edges of the foil together, folding them 2 times to seal tightly; leave a little headspace for steam that will rise from the fish. Fold the ends as you would the ends of a present, then over twice to seal the edges.

Place the foil packet on a rimmed baking sheet and bake for 16 to 20 minutes. Remove from the oven and immediately open the foil or the fish will continue to cook. If the salmon looks undercooked in spots, re-seal the foil loosely and return to the oven for 5 minutes.

While the fish is cooking, make the vinaigrette: Combine the sherry vinegar, pomegranate juice, pink peppercorns, fresh and ground ginger, salt, celery seed and jalapeno pepper, if using, in a medium bowl. Whisk in the oil in a slow, steady stream to form an emulsified vinaigrette.

If serving the fish immediately, combine the cilantro and fruits with the vinaigrette and the sauce over the salmon fillet. Season with salt and pepper to taste. If serving the fish at room temperature, do not combine the fruit with the vinaigrette until just before you serve the fish. Garnish with pomegranate seeds, if desired.

VARIATION: The salmon may be brushed with 2 tablespoons of the vinaigrette and then grilled over the direct heat of a charcoal or gas grill for 10 minutes per inch of the fish’s thickness. This method is good for smaller pieces of fish if you are planning to turn the fish over during grilling.

NOTE: To section citrus, use a large chef’s knife to slice off both ends of the fruit. Stand the fruit on 1 end and slice downward along the curve of the fruit, cutting away both the peel and pith but leaving as much of the fruit as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.

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Filed under cayenne pepper, Chef Lippe, Chile Powder, Food, Food blog, Pepper, Pink Peppercorn, salmon, spices

Confit of Pineapple with Tellicherry Black Peppercorns

Confit of Pineapple with Tellicherry Black Peppercorns

INGREDIENTS:

***Vanilla Sugar***

2 vanilla beans
4 cups granulated sugar

***Confit***

1 pineapple –peeled, quartered lengthwise, core removed
1/4 cup fumee de sel (sea salt)
1 quart water
3 1/4 cups granulated sugar
1/2 cup superfine sugar –plus
3 tablespoons superfine sugar
Freshly-ground Tellicherry black pepper
Vanilla ice cream –for serving
DIRECTIONS:

To make vanilla sugar, split the vanilla beans lengthwise and mix with the granulated sugar. Using your fingers, rub the beans with the sugar to dislodge the small particles. Set aside.

To make the Comfit: Place about 2 tablespoons of the Vanilla Sugar in the bottom of a container large enough to hold the pineapple in a single layer. Lay the pineapple wedges in the container and sprinkle them with the fumee de sel. Cover them with the remaining Vanilla Sugar and let marinate for 4 hours.

Remove the pineapple from the marinade and brush off excess. Put the pineapple in a pot (large enough to hold the wedges in a single layer) and cover with the water. Add the granulated sugar.  Bring the mixture to barely a simmer and cook over very low heat until the pineapple is deep golden, about 4 hours. Cool the pineapple in the liquid overnight.

Remove the pineapple and place on a rack; let dry for 1 hour. Sprinkle the wedges with the superfine sugar and place the pineapple beneath the broiler, 6 inches from the heat, until the sugar caramelizes and the top of the pineapple is dark golden brown, about 8 minutes. Watch the wedges so they don’t burn.

Cut each pineapple wedge into 6 triangles and fan the slices on the bottom of a serving bowl. Sprinkle with finely ground Tellicherry pepper, and top each slice with 2 to 3 tablespoons of ice cream.

Source: Cdkitchens.

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Filed under Food, Food blog, fruit, Pepper, pineapple, recipes, spices, Tellicherry