Text 25052, 115 rader
Skriven 2012-05-20 08:08:23 av Dave Drum (1:18/200.0)
  Kommentar till text 25042 av Dale Shipp (1:261/1466.0)
Ärende: Bell Peppers
====================
-=> Dale Shipp wrote to Michael Loo <=-

 ML> Yesterday I saw a plastic-wrapped package of vegetables for
 ML> stir fry in the meat department of the local market. It was
 ML> over $4 a pound, which even given that the waste parts had
 ML> been trimmed off is quite a stupidity penalty.

 DS> OTOH, last week our local Safeway was offering red, green, orange, and
 DS> yellow bell peppers at $1 each.  That is almost an average price for
 DS> the green, which are normally about $1.69 per pound and these peppers
 DS> were between 1/2 and 3/4 pound each.  BUT, reds are only occasionally
 DS> less than $2.00 per pound and usually more like $3.50.  Orange and
 DS> yellow are rarely less than $4.99 per pound.

YIKES! They do be proud of those coloured bell peppers. Greens around here are
usually (in season) around U$1/ea. Yellow, red and orange about 2X that. Out of
season - hang on to your wallet. 
 
 DS> We do like the red because of their flavor, but rarely buy orange or
 DS> yellow unless they are on a sale like this -- which is rare.

The non-green peppers are very minimally sweeter than the standard greens. When
I buy coloured bell peppers it is more for colour variety in presentation of
some dish than for any other reason.

When I was at the stupormarkup this week all the bells (whatever shade) had
Produce of Holland/Netherlands stickers on them - no doubt from the humongous
(multiple acres under glass) greenhouses there. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak Pizziola
 Categories: Beef, Wine, Pasta, Chilies, Booze
      Yield: 4 servings
 
      4    New York strip steaks
    1/4 c  Olive oil
           Salt & pepper
      2 lg Bell peppers
      2 lg Yellow bell peppers
      2 lg Red bell peppers
      4 cl Chopped garlic
      2 md Red onions
    1/8 c  Brandy
    1/4 c  Red wine
      1 ds Worcestershire sauce
      4 oz Mango juice
      1 c  Beef stock

MMMMM-----------------------MARINARA SAUCE----------------------------
     29 oz (2 cans) ground whole
           - tomatoes
 14 1/2 oz Can diced tomatoes
      1 tb Salt
    1/2 tb Ground black pepper
      2 tb Dried basil
      3 tb Oregano
    1/2 c  Carrot juice
    1/2 c  Whiskey
      2 c  Red wine
      2 c  Chicken stock
      4 cl Fresh garlic; crushed
    1/4 c  Olive oil
           Salt & pepper
    1/4 ts Red pepper flakes

MMMMM--------------------------PASTA--------------------------------
      1 lb Linguini
     10    Julienned basil leaves
 
  Recipe courtesy Jovanna Cruz
  
  In large saute pan, place 1/4 cup olive oil and heat it.
  Julienne the tri-colored bell peppers and red onions,
  saute with garlic in heated pan. Combine all the above
  liquids and incorporate with the peppers, onions, garlic.
  Saute under low heat 3 to 5 minutes. Grill steaks to
  individual preference. Set aside.
  
  For the sauce and pasta: Heat 1/8 cup olive oil in large
  stock pot, saute garlic until light golden brown. add
  tomatoes and chicken stock, red wine, whisky, and carrot
  juice. Mix well! Add basil, oregano, salt, pepper, and red
  chile. Bring to a boil, then place lid on stock pot and
  turn heat to low. Cook for approximately 3 hours, stirring
  every 1/2 hour.
  
  Prepare pasta: in small stock pot, put 3 quarts of water
  with the remaining 1/8 cup olive oil. Bring to boil, add
  linguini pasta, stir, cook 2 to 3 minutes, preferably al
  dente.
  
  Presentation of Steak Pizziola: place cooked linguini
  pasta on a 10" platter, spoon 3 tablespoons of the
  marinara sauce over the pasta. Place the New York strip
  steak on top of the marinara sauce. Top with the sauteed
  pepper and onion mixture. Garnish with 1/4 of the
  julienned basil leaves.

  Note: freeze any left over marinara sauce.
  
  Yield: 4 servings.
  
  SOURCE: Chef du Jour Cooking Show #DJ9460
  
  MM Format by Dave Drum - 28 December 1999

  Uncle Dirty Dave's Archives
 
MMMMM


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