Using a small sharp knife,
peel skins from pepper quarters.
Not exact matches
salmon 1/2 small onion 1T butter 1 small potato,
peeled 1 small beaten egg salt &
pepper vegetable oil for frying Remove bones and
skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.
ingredients STUFFED TURKEY: 1 turkey breast half (
skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed
from casing) 4 onion (
peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black
pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground
pepper (to taste)
This process will loosen the
skin from the
pepper, making it easier to
peel later, if you are so inclined.
ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (
peeled, finely diced) 2 cloves garlic (
peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black
pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless,
skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black
pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved
from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground
pepper (to taste)
Remove the
peppers from the bowl and
peel off and discard the blackened
skin.