Tag Archives: red pepper

a feast for Sunday dinner…

The craving for something filling and ‘feast-like’ crossed my mind while meandering through the market… with winter in full effect this past week, I thought something reminiscent of a family gathering style would do wonders for a Sunday supper!
After picking up a fresh turkey breast, some carrots, fennel, celery and herbs… all that was left to do was start to prep up this soon to be masterpiece.
Slathered in a homemade buttery ‘sunscreen’ coating and rested on a bed of sliced carrots, onions, fennel and celery [all puréed together after cooking] it was going to be just a few hours of cooking until this meal would be ready for eatin’…
While cooking this ‘bird’, I thought some interesting cornbread muffins would be a great compliment instead of biscuits! These weren’t just your typical boring cornbread muffins, but one with a kick. One large jalapeño, some diced red onion, garlic, corn, red pepper and of course cornmeal all were stars in what would become a great treat!
Lastly, this meal would not be complete without some mashed, garlicky potatoes! Yukon gold potatoes were cooked to perfection and then mashed together with some butter, milk and of course salt and pepper.
Each bite brought me back to having the family here for the holidays and enjoying everyone’s company!

at a low simmer…
-R

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my ‘clam’ to fame…

It’s been quite sometime since I’ve taken a dinner journey on the deep blue sea, so tonight was just that…
While walking around the fish counter at the local specialty food market, there was a beautiful bounty of rock hard, tight lidded little neck clams just begging to become a satisfying dinner!
Since it’s only two of us, instead of appearing glutinous, three dozen seemed an ok portion to purchase for the meal masterpiece.
Once home, a quick added scrub and then a thirty minute soaking [these little necks are pre-cleaned, but I take no chances] to expel any potential hidden grit…
To get this party started, a nice glass of white wine for the chef, some chopped up garlic, butter, red pepper [as I always advise it’s personal preference regarding spice level], salt and of course wine for steaming the little necks! Getting my little necks drunk makes this dish even more stellar…
Once all of my little necks pop open, it was time to shuck them out, and then toss them back into the pot full of liquidy broth, along with the tagliatelle pasta I cooked. Some freshly chopped parsley, a heavy handful of pecorino and rapid tossing and it was time to plate this luxurious dish up…
The bursts of flavor were intense, slightly spicy thanks to the red pepper, a wonderful freshness from the parsley and a slight saltiness from the cheese…

at a low simmer…
-R

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rollin’ with the flavor… AGAIN!

Tonight’s dinner was a fun favorite that usually is ordered as part of take-out Chinese, but this evenings nosh was served up from scratch.
The all mighty egg-roll, the perfect mix of hearty veggies and chicken encased in a crunchy shell.
The ingredients were simple… red onion, red pepper, celery, garlic and ginger, shredded carrots and savoy cabbage, chunks of seasoned chicken and creamy sliced avocado.
After a quick sauté of the red onion, celery and red pepper, I tossed in the ginger and garlic until incorporated, then cooked the chicken alongside everything! Once cooked, I mixed in soy sauce and sesame oil to taste…
Once this fragrant combo was done, they were sealed up snuggly in egg-roll wrappers… One little bit of advice, don’t over stuff the egg-roll, otherwise you will have cracks and it won’t hold together when frying.
After a quick fry just to get that beautiful golden outside and it was time to eat!

at a low simmer…
-R

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my shrimp… my RULES!!

Needed something super-luxurious for dinner tonight. So I thought what would be an amazing, restaurant-style dish I could prepare… Then it hit me, grilled shrimp with a super sexy, spicy red pepper aioli dipping sauce!
For the shrimp, easy enough… salt, olive oil and crushed red pepper. The aioli… well that’s another story! Whirled in the food processor was roasted red pepper, asian chili paste, red wine vinegar, garlic, egg yolks, salt and to bring it all together some canola oil! This dressing is thick, velvety and packs some serious flavor and heat…
I tossed the shrimp onto the grill plate and cooked till perfectly done [no rubbery shrimps here!]. Once ready to eat, they were served up alongside the aioli, which presented a smokey and spicy flavor. Here’s a great alternative to boring shrimp cocktail! Dip, dip, away!!

***As a side note, this aioli is a wonderful dip for crisp greens, as well as for tossing crispy oven roasted potatoes or even tempura battered shrimp or onion!

at a low simmer…
-R

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some meat on your bones, or at least a skewer!!

After contemplating what to make for dinner, I decided on grilling some kabobs. Steak with red onion, and the other yellow squash with baby portobello mushrooms. After prepping a delicious marinade of minced garlic and rosemary, olive oil, red pepper, fresh squeezed lemon juice and salt I tossed everything together to coat. A few hours later it was time to skewer those bad boys! And as luck would have it… a lovely and unexpected rain storm decided to pass through… thanks a lot mother nature! Well thank goodness for having an indoor grill to use.
Skewer upon skewer, I placed them lovingly on the hot grill and cooked everything just right. The flavors were bursting and made me feel like it was a summer night dining out under the stars around the pool against candlelight… that reality, however, is only a few more weeks away!!!

at a low simmer…
-R

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curry is so very… yummy!

After a quick trip to the market, there was a bounty of fresh veg that was going to make an appearance in tonight’s dinner… chicken curry. So after a few minutes of slicing and dicing, dinner prep was well underway. Red peppers, mushrooms and eggplant met their match over a medium flame, tossed around with some chicken breast. An addition of coconut milk and some curry paste started to bring everything together. After bringing everything to a soft boil, and then reducing to a simmer the sauce thickened beautifully. During the last few minutes of cooking, I added some water chestnuts and bamboo shoots for a slight bit of crunch. Off the heat, I plated everything over some nutty brown rice. A perfect meal to end a perfect day!

at a low simmer…
-R

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