Tag Archives: PEPPERS

GAMBERI CON RISO E ZAFFERANO…SHRIMP WITH RICE AND SAFFRON…COOKING DURING THE CORONAVIRUS

GAMBERI CON RISO E ZAFFERANO….SHRIMP WITH RICE AND SAFFRON. This is not a Risotto, the process is different, the Rice itself is different. For this dish I use a Long Grain Rice. This is also the first in a series of blogs on the foods i’ve created and cooked for my family while in self-quarantine during the 2020 Coronavirus Covid-19 Pandemic Cooking not only nourishes those you feed but it creates an activity, something to look forward to while being housebound. Certainly once the pandemic is over enjoy making these dishes whenever you wish. I created this dish early in March 2020 when we were first told to shelter-in-place, staying home except for going out for essentials. I keep a stocked pantry so there was lots to chose from, like Gulf Shrimp in the freezer, Red Bell Peppers, Baby Arugula, Grape Tomatoes, etc. I used some Vermouth in this dish because it’s aromatic flavors compliment seafood. Hoping everyone is coping and complying as best as they can. Let’s cook!!!

GAMBERI CON RISO E ZAFFERANO

1 HOUR 10 MINUTES APPROX START TO FINISH 4-6 SERVINGS

1/2 TSP GOOD SAFFRON THREADS

1/3 CUP HOT WATER

2 TBS. OLIVE OIL

1 1/2 LBS 16-20 SHRIMP, PEELED, DEVEINED, PATTED DRY WITH PAPER TOWELS

2 CUPS LONG GRAIN RICE, i like to use Jasmine.

2 CUPS SEAFOOD OR CHICKEN OR VEGETABLE STOCK

1/2 CUP SWEET VERMOUTH

1 MEDIUM ONION, SMALL DICE

1 MEDIUM RED BELL PEPPER, SMALL DICE

4 QUARTERED CHERRY OR GRAPE TOMATOES (OPTIONAL)

SALT, BLACK PEPPER TO TASTE

2 TBS BUTTER

1/2 CUP CHOPPED BABY ARUGULA

1 LEMON

Grind the saffron in a mortar and pestle until it’s all broken up. Add that to the hot water, You can alternatively rub the threads with your hands, you’ll just get some yellow on your palms. Mix the water and leave it for 5 minutes and it will change color. Should be a bright orange. Heat a heavy bottomed pot or sklllet with the oil. Add the shrimp and cook only for 3 minutes till the edges turn pink. Remove to a platter and cover loosely with foil. Add the peppers and onions to the oil, season with salt and pepper. Saute’ till just soft, about 8 minutes, then add the rice and blend. Cook for 5 minutes, stirring frequently. Now add the Saffron Water, blend in. Add the Stock and the Vermouth, stir well. Bring to a boil and then reduce to a simmer and tightly cover, cooking it for 15-20 minutes, until the rice is fluffy. With a fork fluff the rice and then add the shrimp, gently blending the rice and shrimp. Cover for 5 minutes. Add the butter and the chopped arugula. Gently mix and taste for seasoning. Serve each portion with a drizzle of olive oil, fresh squeeze of lemon and a grinding of black pepper. If using the tomatoes, add them with the peppers and onions.

POLLO ALL’ACETO…VINEGAR CHICKEN…MY VERSION

VINEGAR CHICKEN. Doesn’t sound too appealing on its own but say POLLO ALL’ACETO in your best Italian Accent and suddenly there’s a checkered tablecloth, a bottle of ITalian wine and the aroma of garlic and Olive Oil in the air. Right? Let’s get something straight, there’s no ONE recipe for Italian style Chicken cooked with Vinegar. OK? Now don’t we all feel better that there’s no rules we are breaking? There’s a million variations of chicken simmered, boiled, grilled, baked, roasted, fried with vinegar. And a million pairings with various vegetables, starches, herbs, spices, liquids. This is the beauty of Italian cooking. This PARTICULAR Pollo All’Aceto I made tonight is a braise after a Saute’. Stove top. Pretty easy. Great ingredients that are readily accessible. Took about 45 minutes to complete but with more chicken in the pan it would take longer. The taste and aroma will remind you of those great ItalianAmerican restaurant dishes you love. Cubanelle Peppers, Vinegar, Chicken, Onions, Garlic, Tomatoes, Basil, Olive Oil, Mushrooms. What’s not to love?

FEEDS: 4 TIME: 1 HOUR

POLLO ALL’ACETO

2 LBS BONELESS CHICKEN BREASTS (ORGANIC ARE BEST), CUT INTO A MEDIUM DICE

OLIVE OIL

KOSHER SALT, PEPERONCINO(DRIED RED CHILE FLAKES)

2 VERY RIPE TOMATOES, SQUEEZE OUT THE SEEDS, THEN DICE

2 CUPS QUARTERED MUSHROOMS

2 BIG CUBANELLE (ITALIAN FRYING) PEPPERS, CUT INTO RINGS

1 RED ONION, DICED

3 SLICED GARLIC CLOVES

1/8 CUP WHITE BALSAMIC VINEGAR

1/8 CUP ITALIAN RED WINE VINEGAR

FRESH BASIL LEAVES

1/4 CUP CHICKEN STOCK

SEASON the chicken with salt and pepper. Add 2 tbs of olive oil to a heavy wide skillet or Dutch oven and heat. Add the peperoncino to taste (1/4 tsp gives a nice kick…) Add the chicken and let it cook for at least 8 minutes on one side on medium heat. Shake the pan and turn all the chicken to cook on the other side for another 6 minutes. Deglaze the chicken with the Red Wine Vinegar and let this come to a boil, cook for 3 minutes. Remove the chicken and the pan liquid to a bowl. Cover lightly. Add 2 tbs of Olive Oil to the pan and place on medium high heat. Toss in the Mushrooms, Onions, and Peppers. Season with salt. Cook this for 10 minutes reducing the heat to medium-low midway. The object is to get the onions, peppers, and mushroom soft. If you need more time TAKE IT…i’m only a guide..it might take longer to get the vegetables soft. When they are tender add the garlic..let this cook for about 1 1/2 minutes, then add the tomatoes, season with salt. Let the tomatoes cook in the pan with everythng about 10 minutes. Then add the White Balsamic (if unavailable use Sherry Vinegar, you want a vinegar with a natural sweetness NOT DARK BALSAMIC), deglaze the pan, then add the stock. Bring to a boil and let this cook for 5 minutes. Add the chicken and it’s liquid back and simmer for 20 minutes. CHECK the chicken to see if it’s tender and most of the liquid has evaporated. When the chicken and vegetables are tender, and the liquid has significanly reduced you’re done. Tear a few basil leaves and toss in , mix well. Serve. I like a drizzle of Olive Oil and a pinch more Peperoncino (personally, i add a few spoons of Pecorino Romano to my plate as well.. OPTIONAL but so good..it actually “thickens” the sauce around the chicken…feel free to do the same!! That’s it. Serve with Roasted Potatoes or Rice.

TRY A TASTE OF AUSTRALIA’S CHILLI MUSSELS

A BOWL OF CHILLI MUSSELS, CERVANTES BAR AND BISTRO, CERVANTES, W.AUSTRALIA

CHILLI MUSSELS…a find on the last vacation we went on. We spent a few days in Western Australia’s city of PERTH where because of a recommendation from Australian travelers we met in Bali we learned of these Mussels in a Tomato, Hot Pepper, and Wine Sauce. Sounds like Mussels Fra Diavolo? Sounds like a typical ItalianAmerican seafood dish? Since I’ve come back from vacation I’ve been trying to see where this dish originated. I’ve found out a few things. You can find them all over Australia, yet on line research always points to Perth and Western Australia. Australia’s proximity to Asia had me thinking these were possibly an Indonesian or Thai or Chinese style of mussels. No. They are decidedly Mediterranean in their style and flavor. Are they different from ItalianAmerican mussels in hot pepper spiked tomato sauce? When That bowl was placed infront of us in Western Australia’s seaside town of CERVANTES my head said..oh, it’s our Fra Diavolo with an Australian name. Sitting in the CERVANTES BAR AND BISTRO after a full day of driving up the coast I can tell you I was in for a great culinary surprise. These had a bit of sweetness to them. I detected maybe sugar in the mix. There were fresh sliced chile peppers in the mix. Aha. That’s it. Quite possibly with Australia’s large Italian Immigrant population this was a creation made by them with some changes as often happens in immigrant communities. There’s a style of cooking called AustralianItalian, just like we have ItalianAmerican in the States. Now you’ll say, what’s the difference??? Why would the dried chile pepper flakes (peperoncino) taste different than the fresh. Well…taste both for yourself. There’s a difference. And this is not a one is better than the other conversation, this is me telling you my foodcentric friends that there’s new dishes to be had when you change an ingredient. Fresh Chiles is possibly more Asian in it’s flavor profile. It’s a bit fruity. There’s a texture the ItalianAmerican mussels don’t have. It was amazing. Travel Food surprises are always welcome. Simply switch out fresh chiles for the peperoncino, add a pinch of sugar, or brown sugar and you’ll get the chilli mussel experience. Most important, use mid sized fresh mussels. Those enormous Green ones don’t work here. For a recipe, since I’ve not made my own version of them yet, here’s a link from Australia’s great Travel magazine, GOURMET TRAVELLER. I fell in love with this magazine after my daughter bought me one for the beach while we were there.

https://www.gourmettraveller.com.au/recipes/chefs-recipes/mussels-with-chilli-garlic-and-white-wine-9229

MAIALE CON PEPERONATA (AGRODOLCE), PORK COOKED WITH SWEET AND SOUR PEPPER STEW

PORK WITH SWEET AND SOUR PEPPERS AND ONIONS

Italy is filled with Pork recipes and ItalianAmerica added more to the scene. This one is one that shows up often in Southern Italian Cooking, the combo of Pork with Peppers. Sometimes it’s with Hot Vinegar Peppers. Sometimes it’s with a simple saute’ of Peppers and Onions. Sometimes it’s AGRODOLCE, meaning sweet and sour peppers and onions. Creating this recipe I used the Sweet and Sour Pepper and Onion stew of Southern Italy known as PEPERONATA. This dish tastes best if you make the peperonata and let it sit in the fridge for 3 days. This allows all the AGRODOLCE components to work their magic on the peppers and onions. So my eager cooks out there, start with this, my recipe for Peperonata.

https://afoodobsessionblog.wordpress.com/2016/09/26/peperonata-southern-italian-pepper-stew/

Let the finished Peperonata sit for up to 3 days to fully develop. Cooking is layering. Each layer needs to be the best flavor it can be. Too often cooking has become a dump in the crock, Instant Pot type of process. While they have their uses approaching every meal you cook with “how quickly can I get this done” doesn’t give the end result that it should have. Certainly don’t cook a dish/meal that needs a ton of time if you are limited. Wait till you have the time, maybe a weekend, a special dinner, etc. and don’t short cut. Peperonata on day one is vastly different from what it tastes like in 3 day or later. Trust me. I’m not going to lie, I enjoy a short cut now and then when it doesn’t compromise the end result just to get it done with quickly. The Sugar and Vinegar need to marinate the Peperonata for it to taste properly. Ok, i’ve beated this dead horse enough. Let’s cook.

1 RECIPE OF FINISHED PEPERONATA

1 3/4 PORK LOIN SLICED IN STRIPS OR SMALL PIECES

1/3 CUP SEASONED SIFTED FLOUR

1/3 CUP WHITE ITALIAN WINE

PINCH OF OREGANO OR MARJORAM

PINCH OF PEPERONCINO

SALT TO TASTE

OLIVE OIL

In a Large heavy pan, heat 2 tbs of olive oil and in batches brown the pork. Loin of Pork cooks fairly quickly. When the batches of pork are done add the oregano and peperoncino, salt…and toss together for 5 minutes. Now deglaze the pan with the White Wine. Blend well. Now Add the Peperonata and mix gently. Let this simmer for 1/2 hour. Done. Basta. Simple. I like serving this with whole small potatoes roasted in Olive Oil, garlic and Rosemary. And some Crostini you’ve dipped into the cooking juices It’s heaven on a plate Mi Amici. Pork and peppers really brings out my Southern Italian Roots. Let’s hope you feel the same! Happy Cooking!!!

CLAM AND PORTUGUESE SAUSAGE STEW WITH TOMATO AND ONIONS

OLYMPUS DIGITAL CAMERAThe Mediterranean is one of the most varied regions of the world in its beauty, its people, its countries and its cuisines.  It straddles Europe, Africa and a bit of Asia.  Centuries of trading and plundering brought foods from all over the globe to this region where, like the peppers and the tomato, they became part of the local cuisine.  Portugal on the far west of the Mediterranean region is actually on the Atlantic but it shares this food connection with the rest of the area.  Seafood, smoked pork sausages, abundant use of the powdered dried red pepper we call Paprika, chiles, onions, Olive Oil, herbs all factor heavily in Portuguese cuisine.  Truth be told I’ve not been there, it’s on my bucket list but thanks to living in the NYC Metropolitan area, there are many Portuguese restaurants one can visit, especially in Newark New Jersey’s Ironbound section.  One one of these visits I was introduced to the combination of Clams and Pork.  There are a few dishes that use fresh pork, fried in cubes, and sometimes sliced Portuguese sausages like chourico and linguica are used.  Combined in a saute’ of the pork,  peppers, onions, garlic, herbs, then wine, paprika, tomatoes, the clams are then added last and steam in the mix adding their oceanic brine to the liquid.  It’s amazing.  Want to try it?  Good.  Let’s cook.

TIME:  about 1 hour                            SERVES:  6

1 LB. PORTUGUESE CHOURICO OR LINGUICA (DIFFERENCE IS CHOURICO IS HOT, LINGUICA IS MILD), CHOICE UP TO YOU.  I LIKE THE EXTRA SPICE KICK FROM THE CHOURICO, SLICED INTO 1/4 INCH RINGS

1 CUP CHICKEN STOCK

1/2 CUP PORTUGUESE WHITE WINE (OR ANY MEDITERRANEAN WHITE)

1/4 CUP SPANISH OLIVE OIL

1 LARGE ONION, THIN SLICED

4 CLOVES OF GARLIC, PEELED AND THICKLY SLICED

1 DRAINED  28 OZ CAN OF SAN MARZANO TOMATOES, COARSE CHOP THE TOMATOES, RESERVE THE JUICE FOR ANOTHER USE

1 JAR ROASTED RED PEPPERS,  SLICED

4 DOZEN COCKLES OR SMALL LITTLE NECK CLAMS, SCRUBBED AND CLEAN

2 SPRIGS OF CILANTRO OR PARSLEY

1 TSP. SWEET SPANISH PAPRIKA (HUNGARIAN WORKS TOO)

PINCH OF SEA SALT

 

In a Dutch oven, add 2 tbs of olive oil and heat.  Brown the Chourico on both sides.  takes about 6 minutes.  Remove with a slotted spoon.  Add the onions and 1/2 the garlic.  Season with salt and the paprika.  Be careful not to brown the onion as that will turn them bitter.  Keep an eye on it and stir frequently.  When they are fairly soft, add the peppers and tomatoes. Saute’ for 5 minutes then add the wine and reserved Chourico, and let this cook for 5 minutes. Add the Cilantro (or parsley) then the rest of the garlic and the chicken stock.  Bring to a boil a little more olive oil, and then the clams.  With a sturdy spoon make sure the clams are all coated with the liquid. Cover and let this cook for 10 minutes,  Uncover and check for the open clams. If all clams aren’t open gently stir the pot and cook until they are all open, another 5 minutes it should take.  Let the pot sit hot and covered for 10 minutes.  Uncover. Any unopened clams discard.  Serve in bowls with crusty bread on the side that you’ve drizzled the remaining olive oil over. Now dip that bread into those bowls, bring a clam up to your mouth and slurp out the juice and the clam then have a slice of chourico as a chaser.  LOL. Tastes great right?  Enjoy and Happy Cooking!!

 

 

PEPERONATA, SOUTHERN ITALIAN PEPPER STEW

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PEPERONATA

 

Italian Cuisine is full of simple dishes that require one rule….look for the best ingredients you can find.  That basically translates into cook with the seasons.  In the USA we can access foods out of our regional seasons at any time of the year.  Making an out of season peperonata will still be a delicious dish but never as good as when peppers are in season.  That rule applies across the board.  Me?  I make peperonata whenever I feel like totally realizing that a Peperonata made in May will take delicious, but never as good as one you make in August thru November.The most basic form of this PEPERONATA, which is a PEPPER STEW, is  slow cooking strips of different colored peppers in Olive Oil  with onions and garlic.  Then it splits off from there into many variations.  Give this dish about 2 hours of your time and you’ll be making it over and over again.  Use a nice heavy and wide pot fot this dish, a dutch oven.  I add the umami of Anchovy to the mix.  The dish is southern Italian so as long as these are combos that appear in other regional dishes you are not committing Italian Food Heresy. 006Home grown produce that’s still warm in your hand and seconds from picking it will ALWAYS be the optimum way to get your ingredients. In the real world only a handful of us have that treat.  Next best idea is to have a local farmers or farm market where produce truly is local, from the surrounding area.  Living at the Central Jersey Shore we have quite a few great places that for those of us who don’t grow in our own gardens and the seasonal selections are fantastic. This is where I purchased the peppers for my PEPERONATA. http://www.deliciousorchardsnjonline.com/….DELICIOUS ORCHARDS in Colts Neck N.J.  Beautiful selection of local bell peppers, seasonal bell peppers from other areas, local cubanelles, cheese peppers, hot cherry peppers, Italian long hots, Italian Long Sweets, and dozens of chile pepper varieties.  For this dish we use a mix of multicolored bell peppers.  The long stewing transforms these ordinary tasting peppers into a complex and velvet like vegetable stew.  About the variations, if the core of the dish isn’t a slow cooked down pot of pepper slices with olive oil and onions and/or garlic it’s just a saute’ of peppers. A little tomato in the mix adds to the complexity.  I use a tablespoon of Imported Italian tomato paste..rich and concentrated. Lidia is telling us “layers of flavor” in most of her shows and this dish is an example of how a crisp raw pepper and some other ingredients turns into something so much greater than it was before you made the Peperonata.  Get excited!! This is an exciting tasting dish. Here is my version of PEPERONATA!

MAKES ABOUT 5 CUPS                             TAKES: CLOSE TO 2 HOURS

1/2 cup OLIVE OIL

8 MULTICOLORED SUMMER BELL PEPPERS, seeded, cored, ribs cut out, and cut into as uniformly sliced cuts as you can get.

2 MEDIUM SLICED ONIONS

3 SLICED CLOVES OF GARLIC

1/2 TSP. CRUMBLED DRIED OREGANO

1 TSP. RINSED SALTED CAPERS

1 ANCHOVY FILET (ok, optional if you refuse to enjoy the umami that those delicious little fish give without making it taste like fish…just sayin…)

1 TABLESPOON OF TOMATO PASTE (i use imported Italian tomato paste)

2 TABLESPOONS OF RED WINE VINEGAR

1/8 cup WHITE WINE

SEA SALT

PEPERONCINO

In a large heavy pot(Dutch oven) heat 1/2 the olive oil and add the peppers. Season the peppers with salt  and make sure to coat them well with the oil.  This really helps with breaking them down.  Let this cook, stirring occasionally for 15 minutes.  Now add the onion, garlic, anchovy, oregano and pinch of peperoncino, pinch of salt and blend well with the peppers.  Let this cook for 10 minutes.Add the wine and tomato paste  the rest of the olive oil and the capers and blend well.  Continue to cook on low for 1 hour, stirring frequently. When the peppers are nice and soft, add the vinegar and stir.  Taste. Check for seasonings at this point. Remove from the heat and let it sit for 3 hours or over night. Then use either at room temperature or gently reheated.

Some people add olive to this.  I prefer not too.  Up to you.  TUTTI I GUSTI SON GUSTI!! meaning everyone to their own tastes!!

So what are we using this in?? Again, on it’s own as a main or side with bread…in eggs, frittata, over an omelette, mixed with potatoes, on sandwiches,  with sausages and pork, over grilled chicken..on flatbreds, pizzas, bruschetta and crostini…0002More local peppers…these are from another fantastic local farm market I frequent… MATT’S FARM MARKET in Lake Como, NJ…  http://www.mattsfarmmarket.com/

 

Remember, these are not fried peppers, or sauteed peppers, they are stewed peppers, a 2 hour investment will pay off in high culinary dividends!!

 

 

 

 

 

POTATOES O’BRIEN…IRISH-AMERICAN RESTAURANT FOOD

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I appreciate the potato only as a protection against famine; except for that I know of nothing more eminently tasteless.Jean-Anthelme Brillat-Savarin

Hmmm…while Brillat-Savarin is one of the culinary world’s historical icons, his view of the potato was pretty low.  Don’t always follow everything an expert tells you is the message to be learned here!  Is there any food that you could possibly think of that is more deliciously nutritious, universally loved, accessible to all, and easier to cook into more recipes than there are days in the year?  A native of the Americas, this potato is grown all over the world and factors in every cuisine.  That’s quite unique to most foods so I like to give it a little praise when I can, sorry Brillat-Savarin,  you’re wrong on this one. Today we will talk about a favorite Potato dish of mine, POTATOES O’BRIEN.  Google it.  There are thousands of recipes and stories about it.  Let’s get to the heart of this delicious American dish, starting with…point of origin.  It’s a  story lost in the annals of American food history.  Could be Boston.  Might be New York City.  Most legends name Manhattan as the point of invention so I’ll run with that premise.

The dish is not Irish but does work well into an IrishAmerican St.Patrick’s Dinner, or any time of the year since a restaurant cook nicknamed “BEEFSTEW  O’Brien” is said to have created it in the late 1800’s at a Manhattan restaurant he worked in.  Legend states that he was tired of serving the all brown HASH BROWNED POTATO and decided to throw in some BLING for color and additional flavor.  Green Bell Peppers and Pimentos along with onions were tossed in the skillet with the browning potatoes, cooking in bacon grease.  Sidebar here…animal fat creates the best crisp texture and color in a fried potato…think fries cooked in duck fat..lush, crisp, fantastic.  But, go one step further, and add some diced bacon to this dish.  Now we are talking.  OK, note to my vegan and vegetarian readers…remove the bacon and bacon fat from this dish and using a vegetable or coconut oil you can create a wonderful meatless O’Brien.  See, Potatoes are for everyone!

This potato dish is quite versatile as well, perfect as a breakfast, brunch, lunch, or dinner menu item.  Make it when the mood strikes and it works great for outdoor grill/bbq meals, with meat, vegetables, or seafoods.

TIME: 1 hour                           SERVES: 4

3 tbs. bacon fat or vegetable oil
1/8 cup diced  bacon (optional, but WAY better when added)
1 12 lb. boiled and cooled  potatoes, cut small cubes or chunks
1 small onion, DICED
1 green bell pepper, cored, seeded, DICED
1 red bell pepper, cored, seeded, DICED
Kosher salt and freshly ground black pepper seasoned to taste
2 tbsp. chopped flat-leaf parsley
Heat 2 tbs.bacon fat in a heavy skillet, preferably cast iron for nice heat conductivity. Add the diced bacon and let this take on some color.  Give this at least 5 minutes. Now add the onions and peppers, season with salt and pepper, and let them cook till soft, about 10 minutes.  With a slotted spoon remove the bacon, pepper, onion from the pan and reserve in a bowl.   Add the last tbs. of bacon fat to the pan and when it is hot again over a medium flame/heat toss in the potatoes, season with salt and pepper and LEAVE THEM ALONE for at least 8 minutes.  Now give the pan a gentle shake, with a spatula turn the potatoes over and let them brown an additional 8 minutes on the other side. Don’t panic..not an exact process, you are just trying to get a nice crust on all sides of the potatoes best as you can. Now add the bacon, onion, and peppers gently into the pan and mix with the potatoes and sort of press the whole thing down into the pan with your spatula without smashing the potatoes. Let this cook for 5 minutes. Turn onto a serving plate and garnish with the parsley, and a light seasoning of salt and pepper.  Done. It’s amazing…
    Want an eye catching dish?  fry or poach a few eggs and top them on the finished Potatoes.  I think we are doing Beefstew O’Brien’s dish justice here.  Happy Cooking!!  BTW, some full disclosure here..the day I took this picture, there was no parsley (shocking) and green pepper in the house, so, that’s why the picture is missing the GREEN.  Just imagine it’s there, work with me here…LOL.

 

PORK CHOPS WITH VINEGAR PEPPERS, COSTOLETTE DI MAIALE CON PAPACCELLE

12583652_10205563126459895_473867487_nSometimes your cravings take hold of you and nothing will get in the way of satisfying it.  That’s how most of my evening meals become a reality.  There are too many variables and speed bumps that create detours between the work day and getting home so I am not that cook who works off of a weekly planner.  I couldn’t survive on that type of grid.  The seeds are planted though with what  I already know is sitting in the fridge, like a pack of 1/4-1/2 thick PORK CHOPS.  Midday I started thinking about Pork Chops with Vinegar Peppers, one of my favorite ways to prepare pork chops.  There are many ways to make this dish, stove top, or in the oven. Nice to have choices!  Marinate the chop, or not.  Up to you.  This dish is one of the most Popular in the Italian-American suite of recipes and it’s an actual dish that is part of Napoletana (from Naples) cuisine.  In Naples it’s a heritage dish called Costolette di Maiale con PAPACCELLE.  Don’t try to translate PAPACCELLE let me help you out.  As will all Italian regions there are languages within the region or province which exist nowhere else.  PAPACCELLE is a Napoletana word for a specific type of squat, round, small pepper, very close to a cherry pepper.  In Naples they are prized and are generally prepared “SOTT’ACETA or SOTT’OLIO..in Vinegar, or Olive Oil, or a combo of both. The basic Napoletana recipe is simply searing the pork loin chops on the bone (sidebar…please do not ask if you can make this off the bone..ok, you can, but this dish is an on the bone dish, so work with me here!!), add some olive oil, garlic, and a few sliced Vinegar peppers, let it cook till the pork is done.  That’s the most basic version and I’ll go out on Campanian limb and say…that’s probably the most authentic.  My version is slightly jacked up but I don’t use any wine like many other recipes out there do.  It turns the dish into a Scarpariello tasting dish..very good, but the wine sort of steals the thunder from the vinegar.  I try to preserve that tang in the dish without the winey boozy flavor Wine or Vermouth would add.   Time to come into my kitchen, ANDIAMO!

TIME: 1 HOUR                                        SERVES: 4

4  1/4-1/2 INCH THICK PORK CHOPS ON THE BONE  (Loin are great, Rib are better, more fat, more flavor, more interesting flavors on the meat)

2 VINEGAR PEPPERS PROCESSED WITH 1 TBS EXTRA VIRGIN OLIVE OIL, 1 SMALL CLOVE OF GARLIC, 1/8 TSP KOSHER SALT,  1/4 TSP PEPERONCINO (DRIED RED CHILE FLAKES) into a paste

2 TBS OLIVE OIL

2 WHOLE CLOVES OF GARLIC

6 VINEGAR PEPPERS, SEEDS AND CORE REMOVED, SLICED OR SIMPLY SLICED

1 CUP of the VINEGAR PEPPER JAR LIQUID OR 1/4 CUP RED WINE VINEGAR

(sidebar…PUT DOWN THAT BOTTLE OF BALSAMIC!! no, you cannot substitute it in this dish.  Why? not just because I say so, although in some cases that is good enough, right? But because this is a dish from Naples..not Modena.  The cooking styles and products are very different.  Balsamic is NOT a substitute for all over Vinegars, it’s it’s own ingredient and it will discolor this dish as well as add a sweetness to it.  Now is that a bad thing?  No, but then you are making another dish.  Let’s stick to this Maiale con Papaccelle  dish shall we?  Good.)

1 SPRIG FRESH ROSEMARY  (not dried, it doesn’t cook long enough to soft those dried Rosemary needles up, and the flavor will be different)

1/2 TSP KOSHER SALT

To start, pat the chops down with a paper towel.  Discard (the paper towel…). Rub the chops down with the paste you made with the  Vinegar peppers.   Place on a plate and loosely cover in a cool dry area and let marinade for 1/2 hour.  In a heavy skillet,  heat the olive oil and sear the chops for 8 minutes, then turn, and sear for 3 minutes, add the garlic. Let it take on a little color (that little bit of garlic browning is the taste of most Italian American restaurants)) then add the sliced vinegar peppers.  Saute’ the peppers for 5 minutes, shaking the pan a few times.  Add the Vinegar or the Jar liquid along with the sprig of rosemary.  Taste this liquid after you bring it to a boil, then reduce it.  See if it needs any more salt.  If you are using the jarred liquid I’m going to say NO ADDITIONAL SALT.  If not add salt to taste. Let this simmer until most of the liquid is evaporated, maybe 10 minutes.  Let this sit in the pan for 5 minutes off the heat before you serve. 0002  Now if you cannot find the jarred peppers  here’s a solution…Find some sweet cherry peppers, or Cubanelle (Italian Frying Peppers),  Seed them and slice them (maybe 6) and boil in Red wine vinegar and a little water until tender.  Add a pinch of salt.  Let them sit in that hot brew for 2 hours.  Then use them as the recipe instructs you to as if you were using the jarred peppers.  Use that liquid as well, or if you want more Vinegar punch, go with the straight up 1/4 cup of Red Wine Vinegar.

Serve this with Roasted Rosemary and Garlic Potatoes. Not pasta.   A simple Escarole or other greens dressed with anchovies, capers, olive oil and garlic. Nice.  What a meal this is.

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SIDEBAR:  Feel free to adjust the thickness of the chops. Most Restaurants make this with monster chops, just adjust your cooking times as they will differ.

If you want to roast this, simply add all the ingredients to the pan and roast in a pre-heated oven for 1/2 hour or till pork it tender.

ROASTED PEPPERS, ONIONS,AND SAUSAGE…A SOMEWHAT DIFFERENT APPROACH TO A CLASSIC

539675_2943376545857_1304531591_32176322_1139794649_n Sausage and Peppers with Onions is one of THE most identifiable dishes from the Italian and Italian-American cuisines.  Yes, It’s a bonafide Italian dish that is a common combination in and around Naples and other areas of the south.  The sweet fennel sausage is the base of this dish and the better quality of the sausage, the better this dish will taste. One can only get the foods that are available in one’s area so hear me out….Most fresh made Sausage comes from Italian Pork Store and is made daily.  Supermarkets sometimes have an in-house meat department that makes its’  own daily.  Then there are factory made Italian Sausage, generally sold in family packs or in bulk made locally or nationally.  These are usually sold fresh but sometimes they will be sold frozen.  The typical profile of a Southern Italian Sweet Pork Sausage is quite simple.  There’s salt, lots of cracked black pepper, fennel seeds and a blend of fatty and lean pork.  When the mix is too lean, your sausage cooks  up somewhat dry. Proper fat content provides moisure and flavor to the cooked product.  All too often the grind of a factory made Italian sausage borders on the consistency of a hot dog…really? no Thanks.  The texture of the sausage is as important as everything else.  Ground too fine it loses it’s identity as an Italian sausage.  Suffice to say I’m a little fussy, but we are talking about Italian Sausage not Vienna Sausages. But there is something called availability.  Simply put, try to find the best of this list in your area and try to stay away from the bottom of the choices, it will just not be the same.

The typical Peppers and Onions pairing with grilled,roasted,or fried sausages is a saute’ of Italian Frying Peppers or Bell Peppers with onions,sometimes additional ingredients.  For this blog post let use a different type of pepper, the readily available  RED ROASTED PEPPER. Like that?  GOOD! Just a little recipe here for a Roasted Peppers and Onions for your Sausages.

 

SERVES:  4 people                                                         TIME:  40 minutes

2 LBS SWEET ITALIAN PORK SAUSAGE WITH FENNEL

3 DRAINED ROASTED RED PEPPERS, SLICED INTO 1/2 INCH STRIPS

1 LARGE ONION, SLICED

2 CLOVES GARLIC, SLICED

1/2 TSP OREGANO

3 BASIL LEAVES

2 TBS OLIVE OIL

KOSHER SALT, CRACKED BLACK PEPPER

1/2 TSP CRUSHED FENNEL SEEDS

1 TSP BRANDY or SHERRY

1/8 cup BRANDY OR SHERRY

1/8 cup water

In a large heavy pan heat  1/2 tsp Olive Oil..then add the Sausage,and let them brown on one side, about 5 minutes each side. That should give nice color to both sides. Now add the brandy and deglaze the pan, then add the water.  Swirl it around and gentle cook this until all the water is evaporated and the sausage gets a little more browned when the water is gone. This process takes about 5-6 minutes.  Remove the sausage and add 1 tbs. of olive oil. Then add the onions. Move them around so they pick up all the flavor and browned bits from the bottom.  Season with salt and pepper.  Cook for 3 minutes then add 1/8 cup Brandy or sherry and continue to cook until the onions  become translucent and soft.  10 minutes at least.  Then add the oregano and the garlic..continue to saute’ for another 3 minutes then add the roasted peppers.  Gently cook this for 5 minutes then add the sausage back in and simmer for 10 minutes. Remove from the flame.  Add the basil…Serve on a plate or in Sandwiches (Hero rolls or Italian bread…NOT soft bread…get the crusty stuff)

saseeze You may use all Sweet or Hot or a Mix..up to you!!

Drizzle the finished product with the remaining olive oil.  I can’t get enough sausage, blame my Southern Italian DNA pool for that!