Ground red
pepper as a garnish is popular in Siberia today, too; after capsicum peppers were discovered by Europeans exploring Central and South America in the 15th and 16th centuries, they were later brought to this part of Russia by the Chinese and Koreans.
The use of black
pepper as a garnish probably dates from sometime after the 13th century, after the Mongols introduced black pepper to Russia from China.
Even using
the pepper as a garnish can be a subtle reminder to guests that they can bring the heat if they want.
Not exact matches
Besides using Greek yogurt, I also slightly adapted the original recipe by leaving a few things out such
as fresh cilantro and red chili
peppers for
garnish.
I popped it in the oven for about 5 minutes until the cheese melted, then topped it off with some chile flakes, green onions and more parmesan cheese
as a
garnish, and a few cracks of freshly ground black
pepper.
I popped it in the oven for about 5 minutes until the cheese was melted and then topped it off with some chile flakes, green onions and more parmesan cheese
as a
garnish, and a few cracks of freshly ground black
pepper.
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell
peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional
garnish
Prep Time: 30 mins Total Time: 45 mins Serves 6 6 extra large / jumbo eggs 1/4 cup Buttermilk Ranch Dressing, more
as needed 2 teaspoons hot sauce, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black
pepper, or to taste Finely chopped fresh chives (optional
garnish)
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño
pepper, seeded if desired, then minced 4 to 5 cups vegetable broth
as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black
pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for
garnish (optional), available in health food stores 1/4 cup chopped scallions, for
garnish.
Dulse can also be added to other seasonings such
as salt and
pepper grinders, sprinkled on salads or used
as a
garnish.
As I wandered through the Old Town, I came across restaurant ads with photos of
pepper steak
garnished with a long hot red
pepper, spicy beef filet, and beef tips in spicy red
pepper sauce.
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black
pepper to taste * a little crème fraîche for
garnish - optional * minced fresh herbs such
as parsley, dill, and thyme for
garnish - optional
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell
pepper, diced 2 Tbsp vegetable oil Salt and
pepper to season beef Green onions, sliced diagonally for
garnish
Serve with
garnishes such
as grated cheese, sour cream, raw bell
peppers, green onions, cilantro or avocado.
I served it with the chicken (which was a little redundant since it uses the same chili paste in a much larger quantity) which was great, and then the next day reheated it (in a good non-stick pan with a tiny bit of oil), frying it again
as described, accompanied with some nice grilled sausages
garnished with some chipotle
pepper jelly.
You can substitute other varieties of chiles (or bell
peppers for a less spicy result) in this recipe and experiment with additional ingredients, such
as a
garnish of chopped scallions, cilantro, or parsley.
Decoratively place an avocado slice and reserved whole shrimp on top
as a
garnish and sprinkle with chile powder and freshly cracked black
pepper.
Ingredients: 1 head medium cauliflower, cut into florets 1 carrot, peeled, cut in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such
as those from Trader Joe's or Thai Kitchen * Black
pepper Cilantro for
garnishing Cooked quinoa or brown rice (optional)
1 large onion, sliced 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 1 tsp kosher salt Crushed black
pepper 1 tsp paprika 1 tsp onion powder 1 tsp cumin 6 cloves garlic crushed 1/2 - cup red wine 1/2 cup pomegranate juice (such
as Pom) 1 cup ketchup Pomegranate seeds for
garnish
3 medium to large rutabagas, peeled and sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black
pepper 1 handful fresh cilantro sprigs 1 lime, rind removed and very thinly sliced — optional,
as garnish
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell
pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional
garnishes: Pickled
peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
Water
as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground
pepper, or to taste salt,
as needed 1 teaspoon sweet Hungarian paprika, plus
as needed for
garnish Chopped fresh parsley,
as needed, for
garnish
ground beef 2 tablespoon minced onions, plus extra for
garnish 1 teaspoon paprika 1 teaspoon black
pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne
pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2 cups water (I just used
as much
as needed, and added more when it cooked down.)
dried ginger salt and
pepper, to taste pumpkin seeds,
as needed to
garnish the soup (allot approximately 1/2 tbsp.
Make it a Drop 5 Meal:
Garnish each bowl with 2 tablespoons reduced - fat Cheddar (40 calories), 1 tablespoon chopped scallions (2 calories), 1 tablespoon reduced - fat sour cream (22 calories), 1 canned jalapeno
pepper (6 calories) and 5 restaurant - style tortilla chips, such
as Tostino's (100 calories).
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper, roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips
as garnish
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white
pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such
as queso blanco or Monterey Jack
Garnish: grated Parmesan cheese
1 pound lean ground beef 1 pound ground pork (with 20 % fat) 2 to 3 tablespoons Hungarian paprika or New Mexico red chile powder (mild, hot, or a mixture, to taste) 1 teaspoon salt 1 teaspoon freshly ground black
pepper 1 cup finely chopped onions 6 fresh hot red
peppers (such
as cayennes), seeded and finely chopped 4 to 6 large garlic cloves, put through a garlic press
Garnishes (see recipe instructions)
1/4 cup cooking oil 2 pounds cubed lamb or beef 2 onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or red curry powder) 2 large tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black
pepper to taste Fresh cilantro for
garnish (
as desired)
Encouraging a social dining experience, Sake Rok's small plates offer diners the chance to experience a variety of menu items such
as the Tuna Tataki
garnished with crispy garlic, avocado, coriander and a citrus soy sauce; and Crispy Rice topped with spicy tuna, serrano
pepper, coriander with a ponzu drizzle.
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such
as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red
pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black
pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for
garnish
1 to 2 tablespoons of Sichuan peppercorns vegetable oil (or other neutral oil) 1 onion 1 or 2 carrots 1 or 2 cloves of garlic around 5 cups of cooked beans (pressure cooker instructions here) 1 14 - oz can of crushed or diced tomatoes chili powder (to taste, I used about a tablespoon) 1/2 to 1 cup of quinoa (optional) salt &
pepper sour cream, cashew cream, sliced herbs
as garnish (optional)
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such
as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili
peppers — can substitute Serrano chili
pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such
as cilantro, parsley or basil, chopped for
garnish salt to taste plain yogurt, for serving
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small red onion, sliced
as thinly
as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black
pepper to taste 1/2 cup sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for
garnish
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such
as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and
pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for
garnish (optional)
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk
as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne
pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for
garnish
500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for
garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such
as green beans, carrots,
pepper and cauliflower