My good friend Katie called yesterday with a recipe that's "so great". She and her husband have been growing some sort of peppers in their garden and she described them as long and thin--"sort of like an Anaheim, but not". They have been stuffing the peppers with cheese and other tasty things and putting them on the grill. She says she's going to take pictures and email them to me along with the recipe. YAY! I love a new recipe the way others love a new dress or pair of shoes. I haven't been able to stop thinking about the endless possibilities of stuffing combinations. How exciting can one pepper be?? very exciting.
Fast forward to today when I'm at the Farmers Wife and I see some long thin peppers in an unmarked box. I rattle off some questions to the man that is busily replacing the old vegetables with today's stock. He gave me a kind but blank stare in return. I dive deep into my memory, "Caliente?". With a smile he replied "no, no, very tasty". I grabbed 4. Phew, all those years in Spanish class have finally paid off.
Got home and placed a call to Katie asking her to hurry up and send me her recipe. If I don't hear from her soon I will improvise. Of course I will let you know how they come out...
Here's this week's plan...
Monday: Green Salad w/ chicken, tomatoes and fresh mozzarella
Tuesday: Stuffed peppers w/ corn and black bean salad.
Wednesday: Chicken and veggie stir fry
Thursday: Turkey burgers
Friday: Halibut Sandwiches
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2 comments:
I don't know what type they are ... they look like Anaheim to me. You're probably not going to love my suggestion, but I would suggest that you roast them and get the outer skin off before you slit them and stuff them with a cheese. Like this technique:
http://www.epicurious.com/recipes/food/views/12383
I've never made that recipe and don't really think it's good/bad but at least it describes the same technique I'd use.
Roasting makes the peppers much more flavorful and sweet. The part of this recipe (the roasting part) that says "transfer the peppers to a bowl". You should cover that bowl. I usually use a paper bag or else a covered pot. The skins then steam off and can be taken off easily by hand.
Thanks Jen, I looked at the recipe. One question: what's the "blossem end"?
Thanks. your Gringo friend.
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