Coming to you from a classically trained private chef:
Hi all! I've decided to post 12 months of original bi-weekly recipes of delicious dishes from various cultural fusions created exclusively by me! Some recipes will be savory, others will be sweet. Most will work in large batches for families and some will be in small batches for couples or singles. I'm going to start out delivering original recipes through photographs and written directions and ease into filmed recipes.
About Me: Le Cordon Bleu trained chef, author
I am the curator of the hashtag: #recipeweekly so please use it to send me any requests you may have for themes for recipes (i.e., indian-mexican fusion, or a recipe showcasing mushrooms in multiple fashions), and I will pick one and the following week, include that bonus recipe.
Recipe No.2: A Patch of Sweet & Spicy Heaven
partially prepped a day ahead
Serving Size: 4
Entree
4 large, orange bell peppers
4 tsp olive oil
Wash and cut the caps off of the bell peppers. Remove the seeds and the white flesh on the inside of the peppers. Rub the outer skin with olive oil. Set aside.
Entree Meat Filling
prep a day ahead
4 boneless pork shoulder ribs
1 bourbon marinade sauce packet
1 1/2 cup of orange juice
2 1/2 cups of sweet & spicy barbecue sauce
2 tablespoons garlic, minced
Remember to prep the ribs a day ahead of time. Preheat the oven to 375 degrees Fahrenheit. Combine ribs, the marinade packet, 1 cup of orange juice, the garlic, and 2 cups of the barbecue sauce in a bowl. Set the remaining half cup of barbecue sauce and orange juice, combined in a bowl, aside. Pour the rib mixture into a roasting pan. Cook in the oven on the center rack for 1 hour. Add the remaining sauce and orange juice combination to the roasting pan, cover, and cook at 350 degrees Fahrenheit for an additional 2 hours. Add water to the roasting pan, to prevent drying out, AS NEEDED. (It's always a good idea to check for lack of liquid off and on, but it doesn't mean it will get dry enough to need water, thus as needed) After cooking and cooling, put aside in the fridge overnight.
Entree Salsa Filling
1 large, yellow sweet, walla-walla onion, diced
1 cup of sliced pepperoncinis, 2 tablespoons of pepperoncini pickled liquid
2 cups of cilantro leaves
6 tablespoons of garlic, minced
1/2 cup of sweet & spicy barbecue sauce
4 tablespoons of butter
Salt and black pepper to taste.
Combine diced onion, sliced pepperoncinis, cilantro leaves, garlic and salt and pepper in a bowl. Add pepproncini liquid. Stir. Take half of the mixture and place it in a separate bowl. Set aside. Put barbecue sauce in a separate bowl, and set aside.
Now, take out your pork ribs and shred them. Set aside. Fill each individual bell pepper a 1/3 of the way up with the first half of the salsa mixture. Add another 1/3 to each pepper with shredded pork ribs. Add 2 tablespoons of barbecue sauce on top of the ribs on each pepper. Put the bell pepper caps back on, and saute each whole, filled pepper in a large saucepan with the butter on medium-high heat for 10 minutes. This will seal the bottoms of the peppers.
Side
1 12 oz box of jumbo shells pasta
1 can of Campbell's cheddar cheese soup
16 oz of cheddar cheese, shredded (sharp, medium or mild)
1/2 cup of half & half
3 tablespoons of butter
1 tablespoon creamed horseradish
1 tablespoon of garlic, minced
Salt and pepper to taste.
Boil the pasta until it's fully cooked, and drain. Combine in the sauce pot the noodles, butter, garlic, half & half, horseradish, cheddar cheese soup and salt and pepper, in that order. Set shredded cheese aside.
After 10 minutes, place the bell peppers out of the saucepan and into a deep roasting dish. Pour the cheesy pasta into the roasting pan, surrounding each pepper. Add the shredded cheese on the pasta, but not on the peppers. Roast in the oven on 375 degrees Fahrenheit for 30 minutes or until the peppers are golden brown. Let set up 5 minutes before serving. Take the caps off and add the remaining salsa mixture to the remaining 1/3 of the peppers, and put the cap back on. Serve on a deep plate or shallow bowl.
Salad
1 1/2 cup of shredded iceberg lettuce, per serving
1/2 cup of croutons, per serving
3 tablespoons Parmesan cheese, grated, per serving
3 tablespoons cooked bacon, crumbled
Caesar dressing to taste.
Combine lettuce, croutons, cheese, bacon and dressing and toss together. Serve in individual bowls.
Now you have a lovely meal to suit tastes of all ages! Remember, upvote the recipe and send in your requested themes to #recipeweekly for a bonus recipe each week! You might just see yours!
Rose Schreiber. Copyright 2018. Not for reproduction or republication. All rights reserved.
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