It was delicious. but we we both got a pepper scare with our initial bites: The little yellow capsicum had been described as sweet and juicy (“citrusy sweet’, the sign said), and I neither heard nor saw any mention of heat, so when I was looking around for something to add to a good artisanal …
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pasta, pink celery, spring garlic, habanada, coquillo, pinoli
Pretty in pink. How did Americans get saddled with the celery equivalent of supermarket tomatoes or apples? It seems it’s for pretty much the same reasons, as I learned this week: In the 1930s growers shifted to varieties derived from Giant Pascal, such as Tall Utah, that were more resistant, productive and kept well. This …
oregano/chili/habanada/lemon-roasted squid; redbor kale
The squid was delicious, as it always is with this very familiar recipe (and with virtually any other), as was the kale, a particularly tasty redbor (brassica oleraceae ‘redbor’), whose appearance could more accurately be described as ‘frilly purple and green kale’. The big deal for us however was the farm where the vegetable was …
lemony, habanada-breaded, baked perch; potatoes; kale
A fish bake. Although there were some obvious differences and some less than obvious even to me, after I spotted the little fillets in the fisherman’s family’s stand, I almost immediately thought of this meal as a modest salute to the Great Lakes of what are generally describe as one’s ‘formative’ years. I brought home …
culotte steak, chives; habanada-roasted potatoes; lacinato
The best steak. The plate suggested the New York steak house classic: Steak and potatoes, with something green on the side. There were even chives, but they weren’t to be found on the baked potato, and the vegetable proved that everything green is not spinach. Actually, I think everything was very different. We don’t eat …
lemon/habanada/celery pork chop, potato; roasted chicory
I had decided early in the day on Sunday that I would prefer cooking a dinner with meat that night to one with pasta, since I had a good supply of both vegetables – and small, or micro vegetables as well – since more of them could be incorporated in, as it turned out, a …
oregano/chili/habanada/lemon-roasted squid; spinach
Oh so good. On my way home from the Greenmarket with these Cephalopoda on Wednesday I thought about how many people think of squid only as an appetizer, usually batter-coated and deep-fried, which can be awesome, but that we almost always enjoy them at home as the special main event I think their goodness deserves. …
pasta, alliums, habanada, mushrooms, olives, parmesan
The pasta incorporated water buffalo milk, and the wine that accompanied it was from the part of Italy associated most closely with bufala, the Maremma region of Tuscany. Okay, maybe that’s not really relevant or important, but we like to think about these things, and both pasta and wine were delcious. The recipe I used was …
hemp pasta, celery, shallot, scallion, habanada, olive, pinoli
I love this pasta. It’s a very serious color, whether behind the cellophane window of the box as a very sophisticated dark grey, on the counter, where it lightens somewhat, or in the pasta bowl, where it looks more olive. But that’s only the start. The flavor is seductive, subtle yet pretty intense; if I …
steak, lemon, lovage; fingerlings, garlic, habanada; collards
Meat and potatoes. And greens. two incredibly delicious sirloin cap steaks (otherwise called ‘culotte’ here, ‘coulotte’ in France, ‘picanha’ in Brazil, or “the part where the cow was poked by ranchers“), from Sun Fed Beef/Maple Avenue Farms in their stall at the Union Square Greenmarket, brought to room temperature, seasoned on all sides with sea salt and freshly-ground black …