Now place the “sandwich” on the butter and cook until toasty, turn and repeat. Place a slice of prosciutto between the two slices and press together. While the butter is melting, slather two tortillas with Boursin cheese.
#Pepper and two bits free#
This little bite incorporates butter, gluten free corn tortillas, Boursin Cheese (you know you have it somewhere in the back of the fridge), and leftover prosciutto from the melon salad you served over the weekend. Next Post Grilled Cheese and Bacon with a twist because white bread, Kraft American slices and Hormel bacon are soooo yesterday. And, if you make a lot of it, give some to your friends. The uses are only limited by your imagination.
You can use it to coat a pork tenderloin or chops or ribs for grilling. Do you top your bacon with syrup? Use this instead. Eat it with dark chocolate for dessert (a personal favorite). Now, what to do with this yummy stuff? Top your buttered toast with it. The the color of the resulting product will range from gold to garnet depending on the colors of peppers you use. Cook for about 30-40 minutes, stirring occasionally, until the peppers have a jelly like appearance. Add the sugar a bit at a time, stirring after each addition to dissolve until all the sugar has been used. Return the pepper puree back to the pot and bring the heat up to medium. Don’t taste it at this point, it is very bitter and not very appealing. Now puree the peppers either with a food mill or in a blender. Put the peppers into a colander to drain and press out as much of the liquid as possible and discard it. Remove the peppers, rinse out the pot and set the pot aside for later use. Did I say to use gloves? Add them to a pot with the apple cider vinegar and cook for about 20 minutes or until the peppers are very soft. You can use a blender, the texture won’t be the same but it isn’t critical. Use rubber gloves to work with the peppers, and if you have one, use a food mill to puree the peppers. You will need 1 1/2 pounds of a mix mix of red and yellow bell peppers (roughly 4 peppers), 1/2 pound mix of spicy peppers, the milder spiced peppers like jalapeno will give you a milder finish-I use a mix of jalapeno, Serrano and habanero but it is a matter of taste, 2 cups apple cider vinegar, and 4 cups sugar. I generally divide them into 4 x 1 cup jars. These dimensions will yield roughly 4 cups of jam. The end product will last for quite a while and has so many uses. And might be a good project for a rainy weekend. It is another use for all those peppers arriving at the farmer’s markets. This Chili Pepper Jam recipe is drawn from DAVID ROCCO’S “LA DOLCE VITA” series.
0 kommentar(er)
