Garnish each toast with the sliced
Serrano pepper slices, turnip slices, black sesame seeds, and a drizzle of olive oil.
Not exact matches
1 pound fettucine 2 tablespoons kosher salt 3 tablespoons unsalted butter 1 pint Brussels sprouts 1/2 cup pecans, coarsely chopped 4
slices prosciutto or
Serrano ham Freshly ground black
pepper White truffle oil, for garnish (optional)
Stir in the chipotle puree; DOLE mandarin wedges, cucumbers, onion
slices,
Serrano peppers, and cilantro.
1
Serrano thinly
sliced 1 Habbanero thinly siced optional 3 Juicy limes = 1/3 cup fresh lime juice approx. 1 lemon, the juice and the zest 1 glug Extra Virgin Olive Oil Sea salt Fresh cracked black
pepper to taste, optional
3 bunches scallions, trimmed and thinly
sliced 1 small
serrano chile
pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin olive oil fine grain sea salt 3 big handfuls of big, rustic croutons a squeeze of fresh lemon juice.
16 thin yellowtail fillets 1
serrano chile, cut into very thin rounds 1/4 onion, minced 1/4 onion,
sliced and separated 1/4 cup minced tomatoes 1/4 cup capers 1/4 cup minced red or orange bell
peppers
On several of my trips across Russia on the Golden Eagle train, the dining car chefs cooked a special Ukrainian meal that began with an appetizer of salo, thin
slices of cured raw pork fat garnished with fresh, very hot, red or green
peppers and accompanied by shots of fiery Pertsovka,
pepper - spiked vodka that tastes like high - octane
serrano juice.
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly
sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or
Serrano chili (seeded and
sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black
pepper (to taste)
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1
serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly
sliced, to garnish) Kosher salt and freshly ground
pepper (to taste)
Big bowl of green - broccolini tossed with big croutons, tons of scallion
slices, mozzarella, toasted almonds, and a hit of
serrano pepper.
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small red onion, thinly
sliced 2
serrano or jalapeno chiles, stemmed and
sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black
pepper
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or
serrano peppers, stems removed 1 poblano
pepper, stem and seeds removed 1/2 large white onion, peeled and
sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne
pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
* 3 Tablespoons vegetable oil * 1/3 cup minced shallots * 1
Serrano pepper,
sliced into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne
pepper * pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves garlic, minced * 2 teaspoons grated fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)
Turn up the heat a little to medium and sauté the green beans for another minute, adding your
Serrano pepper (I thinly
sliced mine, but you can mince it if you want) and a large pinch of Kosher salt.
* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4
Serrano peppers, quartered lengthwise * 1 green bell
pepper, thinly
sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and
pepper to taste
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell
pepper, seeded and cut into 1 - inch long
slices 2
serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Re-heat the cast - iron pan over high heat and add the onion
slices and
Serrano peppers.
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4 fresh
Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell
peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Garnishes 2 scallions, thinly
sliced 1 chile
pepper (Thai bird,
serrano, or jalapeño),
sliced 1 lime, cut into wedges 1/2 cup bean sprouts Large handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional)
Mexican oregano, queso fresco and a
sliced serrano pepper will ready your palate for a south - of - the - border meal.
3 cups of watermelon, small dice 1 cup of
sliced jicama sticks 1 ear of corn a handful of cilantro 1
serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches of salt 1 small garlic clove, minced 1 shallot, thinly
sliced optional: nut based fresh mozzarella, or feta, to serve
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili
peppers (Thai, Indian, or
serrano),
sliced into paper - thin rings One 8 - ounce package fried or baked tofu,
sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot,
sliced into matchsticks 3 scallions, both green and white parts, thinly
sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
Even though I didn't add them, some thinly
sliced jalapeños or
serrano peppers would also be excellent in the sandwich for a fiery kick if you like spicy food.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell
pepper, seeded and cut into 1 - inch long
slices 2
serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Slice the
Serrano pepper in half lengthwise, discard the seeds and stem and mince into small pieces.
1/2 small red cabbage, very thinly
sliced 1/2 small green cabbage, very thinly
sliced 1 cup grated jicama (use large holes on a box grater) 2
serrano peppers, or one jalapeno, minced (more to taste) 4 scallions,
sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black
pepper to taste
2 ears corn, shucked 2 - 15 ounce cans black beans, drained and rinsed 1
Serrano chili, thinly
sliced 1 cup packed cilantro leaves, finely chopped 3 tablespoons minced chives Juice of 1 lime 1 teaspoon kosher salt 1/2 teaspoon black
pepper
1 tablespoon chopped or minced fresh green or red chile, such as
serrano or New Mexican 1 pound very lean boneless beef or lamb, cubed 1/2 cup shortening 1 medium onion,
sliced 1 clove garlic, minced 1/4 teaspoon black
pepper 1 cup water 1/4 cup dried peas or beans, soaked overnight
2 large onions,
sliced into thick rounds 2 red bell
peppers 4 medium tomatoes 1 small hot
pepper, such as
serrano 1 (7 - ounce) can tuna, packed in water 2 ounces crumbled feta cheese 2 hard boiled eggs, chopped Salt and freshly ground black
pepper, to taste 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon fresh oregano
1 4 - pound chicken 4
slices of bread with the crusts trimmed 1/2 cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6
serrano chiles, seeds and stems removed, pureed Salt and freshly ground black
pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice
3 tablespoons finely chopped or grated fresh ginger 1 shallot or 1/4 cup onion 1
serrano chile, stem and seeds removed, finely minced 1 teaspoon oil 6 ounces water 3 tablespoons crunchy peanut butter 1 1/2 cups frozen Wild Blueberries 1 teaspoon cornstarch 1/2 teaspoon salt 4 single chicken breasts or 1 pound thinly
sliced chicken breast salt and
pepper 1 tablespoon of olive oil skewers
4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly
sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions,
sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell
pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell
pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell
pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green
peppers (jalapeños or
serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
If you love jalapenos, salsas or any type of chiles or know someone that loves jalapenos, then give yourself or the aspiring chef on your shopping list the gift of flavor and spiciness with the Jalapeno Lovers Gift Pack so you can use the poblanos to do killer rellenos, a can of jalapenos to cook up a plate of delicious nachos, the
serranos to make authentic Mexican salsa or to serve chipotles in adobo over sea bass; or with the Chile Pepper Lovers Pack which is perfect if you want to become a jalapeno connoisseur, with it you will taste the many different ways jalapeno
peppers are applied as the main ingredient in salsas like La Victoria Salsa Jalapena, El Pato Salsa de Jalapeno (Jalapeno sauce) and Buffallo Jalapeno, sauces like El Yucateco Jalapeno Sauce and Pico Pica green sauce jalapeno, canned jalapeno chile
peppers both as whole or
sliced from Herdez and Embasa and dips with cheese or beans by Fritos.
4
serrano chiles, thinly
sliced, with seeds removed 2 red sweet
peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs,
sliced or julienned 1 or 2 carrots,
sliced or julienned 1 medium head cauliflower, cut into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons dried oregano 1 teaspoon red
pepper flakes 1/2 teaspoon celery seeds 1 teaspoon crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil
2 large red onions 1 1/2 cups white vinegar 1/3 cup granulated sugar 3 cloves garlic,
sliced 2 Bay leaves 2 tablespoons pickling spice 1 teaspoon freshly - ground black
pepper 1 small chile (such a
serrano), minced
for the biscuits: 1 cup all - purpose flour 3/4 cup cornmeal 1 tablespoon sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt pinch black
pepper 1 stick cold unsalted butter, cut into cubes 3/4 cup buttermilk 4
slices cooked bacon, chopped Sabra guacamole, garnish Jalapeno rounds, garnish
Serrano pepper rounds, garnish Cilantro, garnish Fried egg, garnish
Vermicelli: 4 tablespoons vegetable or olive oil 1 small onion,
sliced in half moons 1/2 green bell
pepper, diced 4 - 6 fresh chile
peppers with stems attached,
Serranos are recommended 12 ounces vermicelli, broken into 1 - 2 inch pieces 4 medium tomatoes, quartered 2 cloves garlic, rough chopped 2 teaspoons Chile powder 1/2 teaspoon cumin 1 - 2 teaspoons sea or kosher salt 1/4 teaspoon black
pepper fresh cilantro, chopped, optional, for serving
Ingredients: Tapas spread 4 ounces thinly
sliced serrano ham 4 ounces Manchego cheese,
sliced into thin triangles 1 (12 - ounce) bottle roasted red
peppers,
sliced 1 cup assorted marinated olives 1 cup Marcona almonds 1 baguette or other good crusty bread
In this quick and easy dish, canned tuna is combined with sauteed onions, garlic, ginger and a hefty dose of curry powder while some
sliced Serrano chile
pepper provide a bit of heat.
* 1/4 cup oil * 1 medium yellow onion, finely chopped * 4 cloves garlic, minced * 2 teaspoons finely minced or grated fresh ginger * 1 Tablespoon curry powder * 3 cans (6 ounces each) tuna, drained * 1/2
Serrano chile
pepper, finely
sliced * salt *
pepper * 1/2 cup chopped cilantro leaves * mayonnaise (optional)
* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to large onion, finely chopped * 2 cloves garlic, minced * 1
Serrano chile
pepper, finely
sliced * 1 large bunch asparagus, ends trimmed and cut into 1 - inch pieces on the diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut
2 red bell
peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell
pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and
sliced on the diagonal 12 Calamata olives, pitted and halved 2
serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped
Restaurant 1883 (recommended by Booking.com customers) is now known for farm - fresh, James - Beard - nominated food such as tuna belly tartate with black garlic puree, Granny Smith apple with wasabi, yuzu vinaigrette and
sliced serrano peppers.