Wednesday, July 20, 2011
Culinary Chemist Matt: Stuffed Peppers w/Homemade Marinara pepper jack ch...: "Stuffed Green Bell Peppers w/Homemade Marinara Boiled Potatoes This dish is easy and quick, not much to it.... Makes for a great Lunch..."
Stuffed Green Bell Peppers w/Homemade Marinara Boiled Potatoes
This dish is easy and quick, not much to it....
Makes for a great Lunch or an even better Dinner...
----A LITTLE HISTORY ABOUT THE STUFFED PEPPER------
Stuffed peppers in American cuisine is a dish where bell peppers (often the green variety) are typically filled with a stuffing such as ground beef mixed with breadcrumbs or cooked rice, egg,herbs and spices (especially paprika and parsley) and cheese. Recipes vary, but often include the following steps: removal of the seeds of the pepper, boiling them, stuffing them, covering with cheese, and baking the combined foodstuff until the peppers are soft. A sauce may be served with them, often a tomato sauce, but this, too, varies greatly. In some parts of the United States, this dish is sometimes referred to as "stuffed mangoes". 
Stuffed Peppers (Bharvan Mirch or Bharva Hari Mirch) is one of several stuffed vegetable (Bharvan subji) dishes in Indian cuisine. It consists of bell peppers (Shimla mirch) stuffed with cooked mashed potatoes (Aalu) and onions (Pyaz), seasoned with chili, turmeric, coriander, cilantro, salt and lemon juice. The peppers are then either browned in a Tawa (frying pan) or baked in an oven until the peppers are soft.
- Dolma is a family of stuffed vegetable dishes that consists of stuffed peppers or grape leaves. Dolma are part of the Balkan cuisines and surrounding regions, such as Middle Eastern countries likeIran, Turkey, Azerbaijan, Armenia and also Central Asia.
- Yemista is part of the Greek cuisine and consists of baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables hollowed out and baked with a rice and herb filling.
Mexican cuisine has more than one stuffed pepper dish:
- The Chile relleno, literally "stuffed pepper", consists of a roasted green Pasilla or poblano chile pepper stuffed with cheese (traditionally queso fresco), and/or (occasionally) minced meat, covered in an egg batter, and fried. It is often served covered with a sauce, although the type of sauce varies widely. It is sometimes also served in a taco with rice, salsa and other toppings.
- Jalapeño poppers are jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, and then deep fried.
- Dolmeh Felfel a variant of Dolmeh. Dolmeh is stuffed vegetables such as grape leaves, cabbages, eggplants, tomato, etc. served in middle east and central asian countries.
- Filfil Mahshi an Arab cuisine dish that consists of stuffed green peppers. Filfil Mahshi belongs to a family of stuffed vegetable dishes that consists of stuffed peppers or stuffed zucchini or stuffed eggplant.
- Mahshi is an Egyptian and Sudanese dish that is spiced meat stuffed in green, yellow, or red peppers, or in tomatoes.
Scandinavian and Baltic Countries
- Scandinavian Countries: Fyldte peberfrugter (Danish ), Täytetyt paprikat (Finnish), Fylltar paprikur (Icelandic), Fylt paprika (Norwegian), Fyllda paprikor (Swedish).
- Baltic Countries (Baltic States): Kimšti pipirai (Lithuanian) usually made with ground beef (or pork), rice, various vegetables and spices; Pildīti pipari (Latvian) and Täidisega paprika (Estonian) is word phrase for "stuffed peppers".
Bulgaria, Bosnia and Herzegovina, Croatia, Hungary, Macedonia, Serbia, Slovenia
Punjena paprika (Croatian and Serbian for "stuffed peppers"), Filovana paprika (Bosnian) Polnjena paprika (Slovenian), Polneti Piperki (Macedonian) Töltött paprika (Hungarian), or Pulnena piperka/Pulnena chuska (Bulgarian) is an Eastern European dish consisting of peppers filled with minced meat and rice. Most popular in the Zagorje and Vojvodina regions, it is influenced by Hungariancuisine. The meat, usually ground beef, is mixed with herbs, spices and rice. In Bulgaria, stuffed peppers are usually eaten with yogurt.
There are many variations of the dish across the Balkans.
NOW ON TO THE COOKING!!!!!!!
1.) I went to the store and Bought a Green Stuffed Bellpepper, it is usually stuffed with ground beef and pork and makes for a really juicy entre.
2.) 4 yellow golden potatoes
3.) 1 can of diced tomatoes in sauce
4.) 2 cloves of Garlic (smashed and chopped up fine)
5.) 4 Tbsp of extra virgin olive oil
6.) 1 bunch of fresh chopped Basil Leaves
7.) 2 slices of pepper jack cheese ( I found that pepper jack gives you a little zing, and adds tons of flavor to the peeper)
8.) 3 Tbsp of fresh chopped parsley (For Garnish NO REAL EFFECT TO THE DISH!)
A.) Pre Heat oven to 375 degrees, once pre-heated put Peppers on tray and place in the oven for about 20-30 min, or until internal temp of meat has reached 160. (putting the peppers in now will allow everything else to be ready when they come out)
B.) Bring about 6 cups of salted water to a boil for your potatoes (peel and cut n half) once water has come to a boil toss in your potatoes and cook until desired tenderness!
C.) In a sauce pot add your extra virgin olive oil and garlic, the olive oil should just barley cover the garlic. Bring up on med-high heat until garlic starts to brown...(golden brown is what your looking for)
D.)Open and poor your diced tomatoes in with the oil and garlic, bring to a boil and mash with some sort of masher (don't mash to much you still want to have a few chunks left in the sauce for texture) ADD your basil and salt and pepper to taste! Your Homemade Marinara is done
E.) Pull your Peppers out of the oven and top with your favorite cheese, put back in the oven until melted.
F-INALLY.) Pull out your potatoes salt and pepper them, pull out your stuffed pepper with cheese, and top with your own personal homemade marinara!!!!!!!!! GARNISH AND SERVE
Wednesday, July 6, 2011
-This dish was created by the lovely girlfriend Sabrina, she has a great taste for food and fashionable designs. This dish is best in the morning with a cold glass of OJ or in the early afternoon with a glass of your favorite wine. Its very simple and easy, two types of cheeses, a few berries, a bagel with butter and jam. GREAT SNACK......
1.) Bre-Cheese (You can find this in your baker section of your supermarket, either in a whole wheel or in individual portions, look at the rind or skin for small white specs of mold, -don't worry-, mold is a good thing and means the cheese has had time to age.)
2.) White Sharp-Cheddar (this cheese has great flavor and plenty of that cheddar flavor you crave, kind of a robust flavor when it comes to cheddar but great with wine, especially reds.)
3.) Grapes Red Seedless
4.) Whole Grain Bagel (lightly toasted)
5.) Strawberries Whole (cut in half, I personally like big cuts on fresh berries, it gives you more texture and flavor to taste the berry)
6.) Jam and Butter (OH THESE GO SOOOOOOO GOOD TOGETHER)
-Thank you for checking out my blog and please refer anyone to join my blog!!!!! ITS FREE AND FUN-
-------Special thanks goes to Sabrina Haase for her great plater design and Ideas--------
Monday, July 4, 2011
-I was at work earlier this week and we purchased a 38 pound yellow fin tuna, fresh day caught!!! Here are some pics of what it looks like and at the bottom of the screen you will see a video of how we turn a beautiful fish into fillets for cooking- HAPPY INDEPENDENCE DAY!!!!!
(SORRY HAD PROBLEMS WITH UPLOADING THE VIDEO)
Tuesday, June 28, 2011
Wednesday, June 22, 2011
- broccoli raab; broccoli rabeA vegetable related to both the cabbage and turnip family, the leafy green broccoli raab has 6- to 9-inch stalks and scattered clusters of tiny broccolilike buds. It's also called brocoletti di rape , rape and rapini . The greens have a pungent, bitter flavor that is not particularly popular in America where, more often than not, they're used as animal fodder. Italians are particularly fond of broccoli raab, however, and cook it in a variety of ways including frying, steaming and braising. It can also be used in soups or salads. Broccoli raab can be found from fall to spring in markets with specialty produce sections. It should be wrapped in a plastic bag and refrigerated for no more than 5 days.
- tortellini; tortelloni
Read More http://www.epicurious.com/tools/food dictionary
Small PASTA stuffed with various fillings, folded over and shaped into a ring or hat shape. Tortelloni are a larger version.
-pestoAn uncooked sauce made with fresh basil, garlic, PINE NUTS, PARMESAN or PECORINO CHEESE and olive oil. The ingredients can either be crushed with MORTAR AND PESTLE or finely chopped with a food processor. This classic, fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it is a favorite with pasta. Now there are "pestos" made from myriad other ingredients from CILANTRO to MINT.
Read More http://www.epicurious.com/tools/food dictionary
<"The reason I chose to post this as my second blog is simply the fact that it was simple!!!! I had grilled the chicken, boiled the pasta, made the sauce, braised my broccoli raab, and still had time for some Bree toast points all in about twenty minuets. Here is the products and procedure I used to get it done."> ENJOY
(Miese-en-plase) -Everything in its place before you cook
1.) 1 bag of totellini's (I found that Bortelli has the best pre-packaged pastas on the shelf)
2.) 2 pre-cleaned whole chicken breast
3.) 1/2 White onion (Diced small, about the size of a pee)
4.) 8-10 Crimini Mushrooms Sliced Thin
5.) 1/2 Cup. of prepared pesto (Choose your own pesto there a many kinds)
6.) 1 Cup of fresh chopped Basil (Pluck the leaves and roll together cutting thinly)
7.) 1/2 Cup of Heavy Cream
8.) 2 Tbsp of freshly minced Garlic (MInced is chopped down to almost like a paste consistency)
9.) 1 Bunch of Broccoli Raab w/ 2inch of stalk cut off!!!
10.) 2 pieces of whole grain toast
11.) 4 slices of thickly cut Bree
(Procedure)- Cook Smarter not Harder
A.) Fill a big sauce pot about 3/4 of the way full with water, Bring to a Boil. (Adding salt to your water when it comes to a boil will add flavor to your pasta and bring out the bright green color in your broccoli raab)
B.) Clean and season your chicken breast with salt and pepper (Two ways to cook your chicken breast, either on the grill or you can pan sear it in a little oil) Pre-Cook your chicken and slice to your desire
C.) Take a little oil/or butter and saute your garlic and mushroom together, set aside when mushrooms are meaty
D.) Once your water has come to a boil, blanch your broccoli raab (Blanching time should be farely quick only about 3-4 minuets) Remove and set aside once cooked !!!KEEP THE WATER BOILING!!!!!
E.) Next drop in your Tortellini (Tortellini will take about 7-10 minuets to full cook)
F.) While the pasta is cooking take your Onion and saute it in a little butter until browned, then throw in your Broccoli Raab and season with salt and pepper
G.) In a small sauce pan add your prepared Pesto, Heavy Cream, and about a 1/4 of the chopped basil, bringing it to a boil on med high heat, stirring constantly to keep the creamy from burning
H.) Now everything is almost done, put your toast in the oven and place your slices of bree on top until melted and goo-wee.
I.) Pull your pasta out of the water it should be done!, Drain, and toss in large bowl with your pesto cream sauce. Place your mushrooms and chicken on top along with the rest of your chopped basil.
J.) LAST OF ALL EJNJOY!!!!!!!! BON-A-PETIT
-I Truly enjoyed this dish and had a grand time helping you enjoy it I hope!-
P.S. If you have any questions about something that you are trying to make and can't figure it out! POST IT on my wall, you can find me on facebook or here on the blog and I would be more than glad to help you with some ideas on how to figure it out. COOKING SHOULD BE FUN