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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Aug 17, 2011
Page
19
The article explains the corno di toro bull’s horn peppers versus Anaheim peppers, noting broader shoulders in the former and slender build in the latter. It cautions cooks to buy carefully, warns about mystery peppers, and suggests testing heat by tasting a small plate piece to detect spiciness without contaminating other foods.
Frying peppers are sweet cone shaped Italian origin peppers sold green or red. They are best fried sautéed or added to Italian red sauce. Available fresh locally July through September. One cup sliced provides 29 calories 2 g fiber no fat 58 percent vitamin A and 196 percent vitamin C. Pick peppers firm smooth with green stems and store unf washed in fridge a few days.
The speaker argues that using the plate method avoids cross contamination since the plate is not porous like a cutting board. If the pepper is hot, it can be cut directly on the plate and then transferred as needed.
Heat olive oil in a skillet and sauté onions peppers and zucchini with oregano and salt. Beat eggs with milk add cheeses and pepper, stir in vegetables, then bake in a lightly oiled 10 inch round dish at 350 degrees until set.
Simple two part recipe from Nancy OConnor’s Rolling Prairie Cookbook yields four peppered mozzarella and tomato sandwiches and six sausage provolone rolls. Ingredients include fresh mozzarella tomatoes basil pesto peppers oregano and olive oil. Steps cover pepper sautéing rolling assemble and grilling sausages with toppings and serving.
O’Connor notes that tiny peppers require extra prep but pay off with sweetness. They must be culled of tops and seeds yet offer mild flavor and thin walls that cook up sweet. Staff writer Sarah Henning can be reached at 832-7187.
Cooperatives across the United States run 330 stores with about 250 more in development as shoppers turn to member owned grocers. The movement blends local, natural foods with democratic ownership, though prices can be higher due to sourcing and production methods.
The author describes two cooking experiments. One uses a beer can with lime soda to steam roast a whole chicken on coals, adding rub, jalapeno, and a potato in the can neck, aiming for 350 degree internal temperature after about 90 minutes. The second method skirts whole birds by marinating boneless chicken thighs with pineapple in an Asian style mix, to be cooked later as kebabs.
A reader shares a grilled chicken and pineapple skewers recipe. Marinade combines soy sauce, Thai fish sauce, wasabi, Sriracha, brown sugar, sesame oil, and water. chicken overnight or several hours. Skewer with fresh pineapple, soak bamboo skewers, grill about 10 minutes, serve.
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