Jim’s Beef and Peppers Stir Fry

Peppers

This is one of the family’s favorite.  Everyone loves it when Dad cooks!

Jim’s Beef and Peppers Stir Fry

1 1/2 lbs stir fry meat cut in strips.  It should have some marbling in it for flavor.

4 Bell peppers cut in strips

1 Habanero chile, deveined and cut in circles

1 Jalapeno chile , deveined and cut in circles

4 anchovy filets

Low sodium Soy Sauce and Hoisin Sauce to taste

HabaneroHabanero deveinedHabanero and Jalapeno

Brown the meat.  Then add the peppers and the rest of the ingredients.  Stir fry for several minutes; try to keep the peppers still semi-crunchy.  Taste for seasoning.  Serve over rice.

Note: after handling hot peppers be sure to wash hands carefully.  Since the hot peppers are cut in circles, the dish will have some nice visual texture and they can pick them out if someone wants to reduce the heat.

Beef and Peppers

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Chiles Rellenos

Chiles Rellenos seems to be one of the Mexican dishes that most Americans know.  They can be served hot or cold, with a sauce or without, battered or not.  And I have not even started with the fillings….

Chiles Poblanos

Chiles
In Mexico, we only use Chiles Poblanos.  The first thing you have to do is remove the “skin”.  The best way to do that is to char them either over an open flame on the stove or under a broiler.  You really need to keep turning them to make sure that they have a nice char that is even around the chile.  Place them in a bowl and cover with plastic wrap and a damp towel.  Let them sit while you make the filling.  Rub off the skin and make a careful slit along the length of the chile, to remove the seeds and ribs.  Try to keep the chile as intact as you can.  Rinse and place on a towel to dry.

The filling can be as simple as Mexican cheese, frijoles or tuna, or a combination of meats, also known as Picadillo.

For the Picadillo
2 lbs ground beef or pork or a combination
1/2 onion finely chopped
3 cloves garlic finely chopped
1/4 tsp clove
1/4 tsp cumin
1/2 tsp cinnamon
4 Tablespoons raisins
4  Tablespoons slivered almonds
2 Tablespoons candied mexican acitron  (can substitute ginger)
1 Pound of tomatoes, peeled, seeded and chopped
Salt and Pepper to taste

Saute meat with onions until browned.  Add the rest of the ingredients and simmer for 10 minutes.  Check seasoning.  Let cool.

Fill the chiles being careful to keep the integrity of the chiles.  To serve, you can either place in an oven proof dish and cover with a simple tomato sauce or you can dredge the chiles in flour, then egg whites that have been beaten to peaks.  Fry in oil until brown and then serve with a tomato sauce.

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Farmer’s market

A meal is only as good as it’s ingredients.  Simple words that are so true. If you don’t start with something good, how can you expect to make something wonderful.   Farmer’s markets are the epicenter of good food.  They really evoke a slower more holistic time. Childhood memories are provoked.

onions

A walk through a farmer’s market is true inspiration.  What can I make with these beautiful peppers?  How can I use these fabulous tomatoes?  Sheer inspiration.Bell Peppers

Jalapenos

The peppers were plump and juicy.  And there were being roasted right there.  Freshly roasted peppers, what a treat!  How about something different….hmmm…

Huevos con Pimenton

Huevos con Pimenton—-Eggs with Red Pepper sauce

This is a classic tapas dish in Spain.  They are served in beautiful brown clay dishes known as “cazuelas”.

5 roasted peppers, you can use red or green and hot or sweet
1/2 onion diced
2 cloves of garlic diced
1 teaspoon Spanish Paprika
4 eggs
salt and pepper
2 tablespoons olive oil
1 cup grated manchego cheese ( can substitute with any good melting cheese)

Saute onions in oil until translucent.  Add garlic, peppers and paprika.  Saute for about 5 minutes.  Place in a blender and puree until smooth.  Taste for salt and pepper.  Divide sauce between two ramekins.  Crack two eggs in each dish.  Cover with the grated cheese.
Bake in a 350 oven for about 10 minutes.  Time will vary by ovens so keep an eye on them.  Cook until the egg whites are set and the yolk is still runny.

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