COOKING GREEN PEPPERS - GREEN PEPPERS

COOKING GREEN PEPPERS - NYC COOKING SCHOOLS

Cooking Green Peppers


cooking green peppers
    green peppers
  • The unripe fruit of a sweet pepper, which is mild in flavor and widely used in cooking
  • The plant that yields this fruit
  • (green pepper) a sweet pepper that becomes red when ripe
  • Bell pepper or sweet pepper is a cultivar group of the species Capsicum annuum (chili pepper). Cultivars of the plant produce fruits in different colors, including red, yellow and orange. The fruit is also frequently consumed in its unripe form, when the fruit is still green.
  • Herbaceous/vegetal quality generally thought excessive; once a specific pejorative for reds from California's Monterey region, but modern vineyard management has largely overcome this fault.
    cooking
  • The practice or skill of preparing food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) someone who cooks food
  • The process of preparing food by heating it

Leftover Mash-Up, Warrior Style: Beef Pot Roast, Panang Chicken, Eggs, and Green Pepper
Leftover Mash-Up, Warrior Style: Beef Pot Roast, Panang Chicken, Eggs, and Green Pepper
I'm not trying to brag, but it's a fact: when it comes to leftovers, I am a warrior. A total warrior. Give me a fridge full of anything, and I'll make it into a meal. How do I do it? Nobody knows. Maybe it's something in my primal make-up, something called forth from the hunter-gatherer within my bones, some instinctual, untamed ability to forage in strange refrigerators and come out with the makings of a full stomach. However I do it, I do it. (Like a warrior.) Take tonight's feast, for instance. What's in the fridge? Roasted beef, about a week old, looking kind of dry. Better use that soon: grabbed. What else? About half a cup of chicken in panang curry, leftovers from dinner out last night. But, beef and chicken in the same dish? That's, that's impossible! Not for a warrior: I grab the chicken. Next? Ah, a green pepper, big and heavy. It's starting to wither, though; it won't survive the weekend: grabbed. Anything else about to pass the point of no return? Hmm... those eggs from the farmer's market... Nope, those look to be fresh. Still, they're killer tasty, so: grabbed. Anything else? Scanning the fridge... all clear! What's the battle plan? Here's where it all comes together. The peppers: dice 'em and cook in butter. While that's going, dice the beef: salvage the dryness, provide parity with the green-pepper dice. Pepper's looking good in the pan: toss in the beef, then the chicken curry. Then crack three eggs into the pan. Reduce heat and cover. Five minutes later, slide onto a plate and hit with salt, pepper, and red-pepper flakes. Done.
green pepper, enhanced
green pepper, enhanced
My wife had a small garden, all in pots, in summer 2010. This is the fruit of one of her plants, a fine green pepper, aka Bell pepper, Capsicum annuum, somewhat larger than a tennis ball. These are not "hot" at all. She also had yellow and red fruited plants. The fruit is hollow, and rather crunchy when eaten raw. Sometimes people stuff the opening with meat or something else, and cook it in the fruit. Yes, I know, you buy these in the vegetable section of the grocery store, but, botanically, they are fruit -- a ripened ovary, usually with seeds.

cooking green peppers
See also:
chicken cooking temperature internal
multicultural cooking for children
commercial cooking courses
cooking games pizza making
best of british cooking
cooking roast beef dinner
meat cooking techniques
oven cooking temperatures
Comments