Ways to Cook a Good Pepper
Peppers have been used in many dishes since the beginning of man kind on plant earth. The Indians used peppers of all varieties in their medicine practices as well. Peppers continue to be a staple in many households present day as well and add that special touch to many Mexican dishes and dips. Here are some of the most popular peppers you can find at any super market, as well as the best way to cook them up.
1. Poblano: Grill the pepper with the skin off and slice or julienne. Add this pepper to any dip for an added kick or to tacos or even quesadillas.
2. Serrano: You want to mince these and mix them with tomatoes or tomato sauce with a little onions and lime juice added for more flavor.
3. Thai Bird: Combine with coconut milk and lime juice for an Asian marinade or can be added to sliced or cubed beef for tasty fajitas.
4. Habanero: Add about a teaspoon to diced and minced mangoes and onions for a fantastic salsa dip. Pair this with lime flavored chips for a great party addition.
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Earthly Eating Recipe
Grilled Sesame Chicken
Serves: 4
3 to 4 lb. chicken parts, trimmed of excess fat (legs, thighs, wings)
1/4 cup sesame seeds
2 tbs. minced garlic
1 tbs. minced ginger
1/4 cup soy sauce
2 tbs. sesame oil
2 tbs. sugar or mirin (sweet Japanese rice wine)
Salt and pepper to taste
Chopped scallions for a garnishment
Toast the sesame seeds in a small dry skillet over medium heat, shaking the pan frequently until they color slightly. Grind half of the seeds to a powder and set the other half aside. Combine this powder in a large bowl with the garlic, ginger, soy sauce, oil, sugar or mirin, salt, pepper and about 1/4 cup of water.
Make a couple of deep gashes on the skin side of each piece of the chicken, and add the chicken to the marinade. Let it rest while you prepare the grill, or refrigerate up to 24 hours, turning occasionally.
Start a charcoal or gas grill. The fire should be only moderately hot, with the rack about 4 inches from the heat source. Grill the chicken carefully it may burn, so watch closely. Turn the pieces as necessary to brown them. The chicken will be done when it’s lightly charred, firm, but soft and springy to the touch.
Serve the chicken hot, garnished with scallions and the sesame seeds left over.
Happy Eating!
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