It had been a stressful day for both of us, beginning with a 5:15 am wake-up, but I still wanted to put some kind of homemade dinner on the table. What we got was some delicious comfort food that I quickly improvised 15 or so hours later. eight ounces of boiled Sfolini Beet fusilli pasta, some …
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the habanada pepper: fresh, and dried two ways
I’ve used and written about these peppers so often, both fresh, as seen above, when they were available last summer, and now home-dried, that I decided I had to do a special post about them alone, if only to have something to link to. The Habanada is a highbred pepper which was developed only recently; I think …
rye trumpets, ramps, habanada, pepperoncino, parmesan
It was almost a night off, since, although there were 2 courses, this meal was very easy to throw together. most of the bulb sections, including stems, of a bunch of ramps from Berried Treasures, heated with a little olive oil inside a heavy, high-sided, tin-lined copper pan with a bit of crushed dried dark …
grilled lamb chops, habanada/thyme parsnips, cabbage
So perfect, and so delicious, and it’s also so very easy to arrange both. four lamb loin chops (1.21 lbs) from Shannon Brook Farm, dried thoroughly, cooked on a very hot enameled cast iron grill pan for about 5 or 6 minutes on each side, seasoned with salt and pepper after they were first turned …
prosciutto, arugula; pasta, alliums, habanada, micro kale
There was a somewhat meaty first course and a vegan main, although since the flavors were so rich, Barry had to ask me whether meat had any part in the latter. It did not, so I think the suggestion of it came from the savoriness of the habanada pepper, the smokiness of the toasted pine …
bauernwurst; tomato; garlic and habanada-roasted squash
The meal included elements of at least three different food traditions, but it wasn’t dominated by any one of them, so naturally we decided to serve a South African wine. four links of Schaller & Weber‘s wonderful Bauernwurst, a coarse, smokey, very traditional German country style sausage, placed next to each other inside a medium Pyrex …
mustard/habanada-fried blowfish; long beans, tomato, mint
We both chose the blowfish on our own, without any visual stimulus, and unanimously (Barry by responding to the photo I had sent him of the fish board that day, via Slack), but the vegetable seemed to have invited itself, once I had spotted two bunches of long beans that remained on the farmer’s table …
dolphin, scape, habanada, pericón; potatoes, epazote; kale
The single dolphin fillet was a little smaller than that I’d usually prefer to get for the two of us, but while I was at the fisher’s stand I couldn’t figure out how to bring home more without messing up the aesthetic of the plate. Fortunately I had some wonderful vegetables to help fill in. …
herbed bass, tomato-olive-chili salsa, dill; fried red pepper
It was delicious, and I think the plate looks good, which makes me almost as happy. Nothing was planned even seconds ahead in the presentation; it just unfolded, the fillet first, then the peppers, finishing with the salsa. The tomato and olive mix was placed close to the fish and not the peppers, because it …
duck breast, epazote; peppers, scapes, red onion; melon
It seemed like these peppers could have been grown just to accompany this duck, or perhaps the other way around. Also, they were both assertive in both texture and flavor, so there wasn’t much else to add. I’m glad I forgot about the micro greens at the end; the plate was both complex enough and …