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    ROASTED YELLOW PEPPER SOUP

    RED CHILE TURKEY BREAST WITH SUCCOTASH SALSA

    RED RICE

    RED TOMATO SALSA

    BAKED YAMS WITH LIME AND HONEY

    NARANJAS EN DULCE




    ROASTED YELLOW PEPPER SOUP
    (recipe courtesy of Mary Sue Milliken and Susan Feniger)

    5 to 6 yellow peppers, washed
    2 tablespoons butter
    2 medium yellow onions, chopped, about 2 cups
    1 teaspoon coarse salt
    1/2 teaspoon freshly-ground pepper
    1/2 teaspoon ground cumin
    3 garlic cloves, minced
    1 tablespoon flour, preferably Wondra
    1 cup chicken stock, vegetable stock or water
    2 cups milk, warmed slightly

    Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.

    While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 10 to 15 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.

    Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

    Yield: 4 to 6 servings

    You could also make this soup with red peppers. Better yet, make both and serve a ladle of each in the same bowl.

    When you buy peppers for roasting, choose those with flat sides as the very curvy ones don't roast evenly. Roasting over a flame results in roasted peppers with a firmer texture, perfect for salads etc. Oven roasting result in a softer pepper; using the food mill to puree eliminates the need to spend time peeling and seeding.

    To make this meal even faster, you can roast and puree the peppers a day or two before. Roasted pepper puree also freezes beautifully.




    RED CHILE TURKEY BREAST WITH SUCCOTASH SALSA
    (recipe courtesy of Bobby Flay)

    Marinade:
    2 tablespoons ground white pepper
    2 tablespoons ground cinnamon
    2 tablespoons ground ginger
    1/4 cup light brown sugar
    1/4 red wine vinegar
    1 tablespoons sesame oil
    1/4 cup peanut oil
    1 tablespoons ground fennel seed
    1 tablespoon pureed canned chipotles
    2 tablespoons ancho chile powder

    1 turkey breast (4 to 5 pounds) fresh or frozen

    Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through.

    Yield: 4 servings

    Succotash Salsa:
    1/2 cup finely chopped red onion
    1 red bell pepper, finely diced
    1 yellow bell pepper, finely diced
    1 jalapeno, finely diced
    1 cup fresh corn kernels
    1 cup baby lima beans, (if frozen thawed, if fresh blanched)
    2 cloves garlic, finely chopped
    1/4 teaspoon cumin
    3 tablespoons fresh lime juice
    1 tablespoon olive oil
    Salt and freshly ground pepper

    Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.




    RED RICE
    (recipe courtesy of Mary Sue Milliken and Susan Feniger)

    1/3 cup vegetable oil
    3 cups long- grain rice, rinsed
    1 medium onion, chopped
    5 serrano chiles, or to taste, stemmed, seeded if desired
    2 garlic cloves, chopped
    3/4 cup chicken stock, vegetable stock, or water
    3 cups red tomato salsa, recipe follows

    Preheat the oven to 350 degrees. In a saucepan, heat the oil over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot.




    RED TOMATO SALSA

    2 tablespoons vegetable oil
    1 medium onion, thinly sliced
    4 cups diced canned Italian plum tomatoes
    1 cup tomato juice
    2 garlic cloves, peeled
    1 large jalapeno chile, stemmed, seeded if desired
    1 teaspoon salt

    In a medium skillet, heat the vegetable oil over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or blender. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.




    BAKED YAMS WITH LIME AND HONEY
    (Recipe Courtesy Sara Moulton)

    3 large yams (about 4 pounds)
    1/2 cup water
    6 tablespoons honey
    4 tablespoons unsalted butter, at room temperature
    Juice of 4 limes
    1 1/2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    Sour cream, for garnish

    Preheat the oven to 350 degrees F.

    Wash the yams and place in a baking dish with the water. Bake until the potatoes are soft and the skins puffy, about 1 1/2 hours. Set aside to cool slightly (leave the oven on).

    Peel the yams and place in a medium baking dish. Add the honey, butter, lime juice, salt and pepper. Stir and mash well with a potato masher. Cover with aluminum foil and return to the oven for 15 to 20 minutes, until heated through. Sprinkle the top with sour cream and serve hot.

    Yield: 6 to 8 servings




    NARANJAS EN DULCE
    (recipe courtesy of Mary Sue Milliken and Susan Feniger)

    6 oranges
    3 limes
    2 grapefruit
    1 tablespoon salt
    3 quarts orange juice, or as needed
    1 1/2 quarts water
    3 cups sugar
    2 cinnamon sticks
    Fresh fromage blanc or farmers cheese, for serving
    1 teaspoon ground cinnamon, for garnish

    With a sharp knife, remove the zest from the all the fruits, leaving the white pith. Freeze the zest for another use. Cut the fruit into quarters and gently squeeze the juice out of them into a bowl. Strain out the seeds and reserve the juice. Cut all the fruit into 3/4-inch lengthwise slices.

    In a large saucepan, combine the citrus strips with the salt and a generous amount of water. Bring to a boil, cover and reduce the heat so that the liquid is simmering. Cook for 25 minutes, then drain. Cover the fruit slices with fresh water and soak for 4 hours, changing the water every hour.

    Measure the reserved fruit juice and add enough extra juice to make the amount up to 4 quarts. In a large, non reactive stock pot, combine the water, fruit juice, sugar, and cinnamon sticks. Stir the mixture over low heat until the sugar has dissolved, then simmer until the liquid has reduced by just over half, to 2 quarts (this will take 3 1/2 to 4 hours, and the liquid will be dark brown). Add the fruits to the mixture and continue simmering for about 1 hour, stirring occasionally, until the fruit has absorbed some of the syrup and are golden. Remove from the heat and allow to cool until just warmer than room temperature (if allowed to go cold the mixture will get too thick). Spoon some of the fruit, with their syrup, into bowls and garnish with a scoop of fromage blanc and a drift of ground cinnamon.

    Yield: serves 6



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