Text 33315, 78 rader
Skriven 2015-11-18 21:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: peppers
===============
-=> Quoting Dale Shipp to Ruth Haffly <=-

 DS> We use both green and red.  The orange and yellow always seem to cost
 DS> more and don't seem to add anything different from the reds except for
 DS> color contrast.

Lately my store has been having specials on occasion where the red
and even the yellow and orange peppers are priced as cheaply as the
green and if they do that, I load up in bulk on all four of them at
the same time. The color contrast is nice as long as it doesn't come
with a huge premium.

 DS> There are reds that look like ripe green bell peppers
 DS> in shape (and that is probably exactly what they are)

They are indeed.

 DS> and there are
 DS> reds that are longer.  We like the second variety better.

That could be a number of varieties but in my part of the world they
are usually Italian sweet peppers. (You can google images to see if
that's a match). I too like them a lot but only buy them when they
are on special as they are normally quite expensive here. Sometimes
I will also see Chile Colorado peppers which are in fact just fully
ripe Anaheims. Of course they are somewhat hot as well as being
sweet. I would love to buy fresh paprika or pimento peppers but
never see them here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Steak and Corn Soft Tacos
 Categories: Cheese, Chilies, Tortillas, Steak, Corn
      Yield: 4 Servings
 
      2 tb Olive oil
      1 md Red onion; sliced
      1    Red bell pepper; sliced
    1/2 lb Round; flank or skirt
           -steak, cut into
    1/4    -inch thick narrow strips
    3/4 c  Frozen whole kernel corn;
           -cooked and  drained
      1    Jalapeno chili; minced
    1/2 ts Chili powder
           Salt and fresh ground pepper
  1 1/2 tb Minced fresh cilantro
           Corn or flour tortillas
           Grated cheddar cheese
           Chopped fresh tomatoes
           Sour cream
 
  Heat oil in heavy large skillet over medium heat. Add onion and
  bell pepper and saute until tender, about 10 minutes. Transfer to
  plate. Add steak to skillet and stir until no longer pink, about 1
  minute. Return onion and pepper to skillet. Add corn, jalapeno,
  cumin and chili powder and stir until heated through. Season with
  salt and freshly ground pepper. Remove from heat and mix in
  cilantro. Transfer steak mixture to heated bowl and keep warm.
  
  Cook tortillas over gas flame or electric burner until they just
  begin to color. Transfer to napkin-lined basket.
  
  Serve tortillas, steak mixture, cheese, tomatoes and sour cream
  separately, so diners can assemble tacos at the table.
  
  Bon Appetit April 1990
 
MMMMM

YK Jim


... Avoid McSushi.

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