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Ingredients. Some bell peppers and jalapenos, a yellow onion, 1 lb ground turkey.
And one really freaking large heap of cilantro, finely minced:
Dice the onion finely and saute with 2-3 cloves minced garlic in some olive oil until softened. Add the turkey. Add 2 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and a nice shot of black pepper:
Chuck in the jalapenos and about half the cilantro:
Add 1/4 cup chicken broth and one small can tomato sauce, and simmer. Just let it go until there's virtually no liquid:
Slice the peppers into thirds or quarters according to their individual geometry. Fill, and top with sharp cheddar:
Bake at 400°F for about 20 minutes. Top with black olives, sour cream, and the remaining cilantro.
The picture above is about half the recipe, which made two good-sized servings. Finish with the hot sauce of your choice. (I used a combo of Frank's Red Hot and Tabasco.)
That's cool - i love stuffed bell peppers or cabbage. Now, I've never tried to add Serrano/jalapeno or olives. I should try it some time. We usually make them in tomato sauce so they kind of simmer in it and become very soft.
Nice Joe. Huge fan of stuffed bell peppers, I like your spin on it.
This was a quick meal from last night. I forgot what all she put on the roasted carrots but the were killer, and then chicken thighs with a mustard creme sauce and yellow rice.
The picture above is about half the recipe, which made two good-sized servings. Finish with the hot sauce of your choice. (I used a combo of Frank's Red Hot and Tabasco.)
Weird.
I made stuffed poblanos (and one bell, just for kicks) the other night. Using ground turkey also. I threw in some frozen corn and spinach. And copious cheese. And well I don't really stuff the peppers, I just put them in a baking pan and pour the meat all over them.
This time I added a layer of flour tortilla with more meat and cheese on top and it was declared delicious. Top layer reminded me a bit of a non shitty mexi-melt.
My wife's been making some interesting things lately. Instead of a normal breakfast we had fresh cut Peach slices topped with prosciutto, goat cheese, and walnuts.
My wife's been making some interesting things lately. Instead of a normal breakfast we had fresh cut Peach slices topped with prosciutto, goat cheese, and walnuts.
That sounds amazing.
We did something similar a few weeks ago, but with brie, and some very old (10 year?) balsalmic added to the mix.
Peaches themselves were not as ripe or sweet as would have been hoped but it was fresh and healthy.
The same good woman made a really nice recipe last week for breakfast. A small triangular seared tuna steak resting upon 3 or 4 fresh spinach leaves. Some sort of soft cheese lightly mixed with minced green apple bits dolloped on top of the tuna, then garnished with some fresh scallions from our garden. Haven't had seared tuna for breakfast before but this was a real treat.
Dinner on Friday was at The Artisanal in Banner Elk, NC. We were seated just outside the spacious open kitchen, which was a beautiful sight to behold.
First course, raw tuna with mango salsa and ginger served on thinly-shaved yuca:
(the one in the middle is on puffed kelp.)
Second course, grilled octopus:
Third course, beet salad, with a goat-cheese / creme fraiche dressing, picked onions and candied walnuts. I don't normally go for the whole "deconstructed" thing, but this presentation really let all the individual flavors stand out:
Fourth course, Gnudi with ricotta, spinach, and shredded lamb:
Fifth course, roasted duck breast with poached pear, gorgonzola, grilled cauliflower, sweet potato, carrots and brussels sprouts:
Dessert not pictured, but equally extravagant.
Last edited by Joe Perez; Oct 30, 2017 at 03:03 PM.
Dinner on Saturday was at the Louisiana Purchase. Much more of a traditional atmosphere; less focus on presentation, more on big, yummy robust flavors.
Starters:
Carolina blue-crab cake, with basil pesto and dijon mustard creme:
Veal pate (made in-house) with pickled okra, dijon mustard, diced red onion and crouton du pain:
Salads were field greens with a warm boursin cheese wrapped in kataifi dough:
(This was some seriously good cheese.)
For the lady, tempura battered eggplant filled with sautéed vegetables, crawfish tail meat and cheese, and baked:
For me, shrimp sautéed in a spicy sherry and herb butter sauce served on an andouille and cheddar grit cake topped with sweet potato crisps.
They weren't kidding, either. This was eye-wateringly amazing. Think of an étouffée, but simultaneously sweeter and more spicy.
And, as is traditional, dessert not pictured.
Last edited by Joe Perez; Oct 30, 2017 at 04:48 PM.
Sunday brunch was a deviation from the original plan. It consisted principally of discovering that the OEM battery in a 2011 Subaru Outback is unable to deal with a sudden plunge into sub-freezing temperatures after a long life of relative ease in warmer climes.
This was followed by a half-mile trek through the snow to a cafe in search of warmth, food, and a friendly local resident in possession of a pickup truck, jumper cables, and the willingness to help a couple of stranded city-folk.
(image taken from Google, during a time when it wasn’t snowing and life was presumably much easier.)
We were successful in all respects. The cafe was warm. I had a lovely breakfast burrito containing of scrambled eggs, baked salmon, spinach and goat cheese (and, for the lady, scrambled eggs, sausage, potatoes, and roasted peppers) with a nice dish of strawberries, blueberries, melon and orange. The friendly local resident was located, provided us with a lift back to the B&B (I must say that the king-cab F350 is both spacious and well-appointed) and after a jump-start, we proceeded to violate NC state law by gassing up the ‘roo without turning off the engine, and drove nearly an hour to the nearest Wal-Mart, wherein was procured:
A replacement Group 25 battery
A 10mm open-end wrench, and
A set of jumper cables.
The alpha-male quotient was thus fulfilled for the weekend.
Sunday dinner was from an unremarkable Greek / Italian restaurant.
Breakfast this morning was whatever the hell the flight attendant handed me on the eaaaaaarly flight from GSP-ORD. I think it was pretzels. My memory is hazy on the subject.
After a relatively long period of stagnation, the muse finally spoke to me recently.
"Palak Paneer," she whispered. "But jazz it up a little. Don't be a *****."
My muse is a real ******* sometimes...
Have you actually tried to find paneer cheese at a store? I visited Mariano's, Treasure Island, Whole Foods, and Jewel-Osco, and came up empty.
Some web searching suggested that Halloumi cheese is an acceptable substitute.
Struck out on that as well.
Finally settled on Mexican-style queso fresco. This actually worked very well. More on that later.
Anyway, the cast of tonight's show:
Two boxes frozen chopped spinach, roma tomatoes, a yellow onion, jalepenos, a bunch of fresh cilantro, some minced garlic, ghee, and (not pictured) about an inch of thumb-thick ginger root, finely shredded.
Prep.
I used about 1/4 of the cilantro, two of the tomatoes, and two of the jalepenos. Here, the cheese has been cubed and mixed with 3 tbs ghee, 1 tsp tumeric, and 1/2 tsp cayenne. Shake well to coat.
Into the skillet goes the cheese, on medium-low heat:
Toss it around just enough to prevent it from sticking. We want it nicely browned. That's the nice thing about firm queso fresco; it doesn't melt. Once done, remove from heat and set aside.
In a saucepot, about 2 tbs ghee, and the onion and jalepeno. We're gonna let this one rock on low heat until it's just short of caramelized. 15 minutes minimum, more as needed. Seriously, this is the foundation of the dish; don't skimp.
Meanwhile, the spinach and cilantro has passed through the food processor. We want it blended to a semi-fine consistency. No images here, sorry.
The onions are damn near done. I toss in the ginger and about 4 cloves minced garlic, plus 1/2 tsp garam masala, 2 tsp coriander, and 1 tsp cumin. We'll also be adding a tiny bit of water as needed.
Add the spinach and tomato:
Let 'em simmer for about 10 minutes, adding water as needed. Trying to keep it moist but not wet.
Turn off the heat. Toss in 1 small cup of Greek yogurt (7 oz) and a few large spoonfuls of farmer's cheese.
I like cheese.
(Yogurt already blended in, farmer's cheese on top.)
Stir in the paneer (or queso fresco, or whatever you came up with.)
At this point, I went totally off the reservation and dumped in a few extras to taste. Another tsp cumin, a sprinkle more masala, a huge shot of cinnamon, and a large spoonful of brown sugar (Truvia brown sugar baking blend.)
It's slightly sweet and very spicy. This works for me, though YMMV. This is not a weak dish.
Simmer for about 5 more minutes. Serve with toasted naan.
That sounds and looks fantastic. I'm a big fan of Thai and Indian food, so this speaks to me for sure. I've never tried to make Indian or Pakistani food before, but perhaps I will try. My favorite are chicken tiki masala and veggie korma, but i'm up for about anything they make.
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