Text 25119, 132 rader
Skriven 2012-05-21 16:40:56 av Dave Drum (1:261/38)
  Kommentar till text 25079 av Dave Sacerdote (1:123/140)
Ärende: Bell Peppers
====================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DSh> We do like the red because of their flavor, but rarely buy orange or
 DSh> yellow unless they are on a sale like this -- which is rare.

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

 DS> I don't usually buy green bells; I prefer the sweeter taste of the

Sometimes I want the tang of kerosene that the green bell provides in
abundance. It's less pronounced in the coloured versions.

 DS> mature red peppers (most green peppers, if left to their own devices,
 DS> will turn red anyway as they grow up.)  But, like you, if I want a

I have noted that when I have raised my own bell peppers. Which makes sense,
they are close cousins to chilies - and chilies exhibit the same behaviour. In
fact I used to plant jalapenos and bell peppers next to each other and then
save the seed from the bells for a next-year crop of zippy bell peppers.   Bv)=

 DS> little colorful variety (and if the peppers are on sale hahaha) I'll
 DS> get some colored ones as well.

That's what I do - unless I have need (for some reason) of coloured peppers -
mostly for presentation purposes. Then I dig a little deeper into the pocket
for the "fancy" colours.

 DS> Stop & Shop often sells peppers on markdown, especially reds, and since
 DS> they usually have small and easily-trimmed blemishes, I buy them there
 DS> often (they usually mark them at .39/lb so it's always a good deal.) I
 DS> like to get a whole bunch at a time, roast them, peel them, and freeze
 DS> them individually for later use.

Schnuk's and County Market also do the same. They also package a red, a yellow
and an orange bell in a styro tray as a special offer at reduced price from
time to time.

 DS> One time, I got this really awesome deal at a farmer's market on bell
 DS> peppers. They were all different colors - some green, many red, and
 DS> a wide variety of other, more exotic colors like purple, yellow, and
 DS> orange. I think I paid $1.50 for a full case, but they had to get used
 DS> right away because some were getting a little wrinkly or had little
 DS> spots and so on.

 DS> So I took them home and fired up the grill, and started laying them
 DS> down in batches to roast. To my great surprise, all the purple
 DS> peppers came off the grill roasted GREEN. My guess is that the
 DS> pigmentation in the pepper that masked the green was not heat-
 DS> tolerant.

My experience with the purple bells is that they come out (never grilled them)
an unattractive dark grayish shade. Don't taste bad or anything - but, if there
is a lot of bell pepper of that description in the dish it will make you want
to close your eyes before eating.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Langoustines w/Bell Peppers
 Categories: Seafood, Beans, Vegetables
      Yield: 4 Servings

      4 lg Red bell peppers
      3 tb Extra virgin olive oil
     10    Basil leaves
           Coarse sea salt; or Kosher
           - salt if that's what you
           - have on hand *
      4 c  Organic arugula *
      1 ts Garlic puree
           Cracked white pepper
      1 ga Water
      1 c  French green beans *
     12 lg Fresh langoustines
           +=OR+=
     12    U-6 prawns/shrimp *
      2 ts 100 y-o balsamic vinegar *

  Roast the whole bell peppers over a mesquite grill * until
  completely charred and cooked. Remove from grill and place
  in a covered container to allow to steam. When the peppers
  are cool, remove the charred skins but do not rinse off
  the essential oils and juices. Remove the seeds and white
  membranes and discard them. Tear the peppers into four
  lobes and marinate with half of the olive oil, all of the
  basil leaves, and coarse sea salt. Reserve at room
  temperature.

  Heat one tablespoon of olive oil in a heavy saute pan.
  When oil is hot, wilt the leaves of arugula and add the
  garlic puree, salt, and pepper. Cool at room temperature
  and reserve.

  Blanch the trimmed green beans in one gallon of boiling
  salted water for three to four minutes. The beans must
  have texture but not be crispy or al dente. Refresh in ice
  water and remove from ice as soon as beans are cooled.

  Remove the heads from the langoustines and remove the
  shell from the tail, leaving the end tail piece on. Always
  work on ice when cleaning sea food, especially
  crustaceans. Put a toothpick through the langoustine. In a
  heavy saute pan, heat one tablespoon of olive oil. Sear
  the langoustines in hot oil until evenly golden brown. Set
  aside in a warm place. The langoustines should cook for
  only one minute total; thirty seconds on each side.

  Presentation: Place a small mound of the wilted arugula in
  a deep, large bowl and place the marinated pepper strips
  on top. Place three langoustines on the peppers. Toss the
  green beans in extra virgin olive oil and place as
  garnish. Drizzle with a few drops of the old vinegar and
  serve hot.

  * There is a lot of pretentiousness in this recipe. Feel
  free to substitute where you wish. I did and it was still
  an excellent dish. - UDD

  Yield: 4 servings

  Recipe By: CHEF DU JOUR SHOW #CJ9331

  Uncle Dirty Dave's Kitchen

MMMMM

... A poet more than thirty years old is simply an overgrown child. - Mencken

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)