In my recent piece for Taste of Home, I share not one but four ways to roast peppers of all colors, sizes, and heat levels. Learn more about Roasting Peppers.
In one of my recent pieces for Taste of Home, I had a chance to share techniques for one of my favorite vegetable upgrades: roasting. I mainly roast homegrown peppers, so it’s an easy seasonal choice to char them on the grill. But if you’re buying peppers out of season or keeping an eye on a simmering pot in the kitchen, indoor techniques may make more sense. So I share not one but four ways to…
A plate of pan-fried Garlic & Pepper Black Pork Sausages (Kurobuta Soseji) was placed on our table. The charred aroma already making our mouth water. The meat from the black pig is firm and springy with seasoning of peppery and garlicy aftertaste. My colleague enjoyed the Japanese Pork Sausage (Arabiki Soseji) with crunchy casing so much that she asked for a second serving.
We ordered two rounds of Unagi Kabayaki as each person only get a small section. The grilled eel is lightly charred and caramelized. The delectable eel is crisp on the outside and soft inside with a sweet smoky taste.
Bacon-Wrapped Quail Eggs (Uzura Bekon) are up next. Boiled quail eggs are wrapped in pieces of bacon before sending them to the grill. You get smoky and salty cured pork charred at the edges enclosing a small egg which is bursting with flavours compared to its larger cousin.
ingredients:
- 2 cups of flour
- 4 cups of water + 1 cup ( for the pasta)
- 4 small red onions
- 1 cup of brown whole lentils
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder salt and pepper
- 4-5 tbsp olive oil
- half a lemon
- sumac
- fresh coriander
start by mixing 2 cups of flour and 1 cup of water.
knead the dough very well and let it rest while preparing the rest of the meal.
finely dice 3 onions and fry in olive oil, add a cup of washed brown lentils.
season with cumin powder, coriander powder, salt and pepper add 4 cups of water and let it simmer on low for about 10-15 minutes.
flour the counter top and roll the dough as thin as you prefer your pasta to be.
roll the dough on itself and cut it into thin strips. flour the pasta and add it to the pan. cook it for about 5 minutes
slice an onion and fry it in olive oil till it starts to brown and char, you want the char flavor.
reserve some for garnish and add the oil and onion to the pan and mix. serve in a plate, garnish with the onions, lemon, fresh coriander sumac and enjoy
Strawberry Shortcake with Balsamic
Angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper.
Warm Calamari Salad
In Chef John's warm calamari salad, calamari is quickly sauteed with three types of pepper and jalapeno slices, then topped with arugula and white beans. 1 pinch cayenne pepper, 1 tablespoon vegetable oil, salt and freshly ground black pepper to taste, 4 cups baby arugula lightly packed, 1/2 teaspoon chipotle chile powder, 1 can cooked white beans rinsed and drained, 3 tablespoons fresh lemon juice plus more for drizzling, 1/3 cup olive oil plus more for drizzling, 1/2 teaspoon red pepper flakes plus a pinch for garnish, 1 pound cleaned calamari, 1 teaspoon kosher salt, 1 teaspoon packed light brown sugar, 1 jalapeno chile pepper seeded and sliced