Violent Delights - The Recipes

S p i c y  C h o r i z o  S t u f f e d   B e l l P e p p e r s

Notes: This recipe comes by request from Crystal B. I’m going to lay this out one of the ways I like to do it, though there are a few steps you can skip, if you like, which I will note with a *. Where I have elected to stuff my peppers with Chorizo, you can use ground beef, pulled pork, ground turkey, or any other protein your creative little heart desires. [See my additional notes at the bottom for the traditional American style substitutions] Finally, for ease of instruction, I added a second pot of water to boil rice. However, I will typically boil my rice in the same water I used to blanche the peppers. You have to adjust the water level but it’s less clean-up and counter space used.

Ingredients:

Ground Chorizo x 1 lbs.

Spanish rice x ½ cup [uncooked]

Neutral oil [such as grapeseed or sesame] x ½ cup

Green bell peppers x 6 [I prefer multi-colored peppers for fun]

Lime x ½ for juice

Tomato sauce x 16 oz.

Barbecue sauce x 2 oz.

Habanero sauce x ¼ oz.

Garlic powder x ¼ tsp

Onion powder x ¼ tsp

Kosher salt and pepper [to taste]

Fresh cilantro x 1 tsp [finely chopped]

Preparation:

•       Preheat your oven to 375°. Prepare a pot of water for rice. Line a metal baking tray with aluminum foil and coat with cooking spray.

•       *In a large, second pot, fill halfway with water and bring to a boil. Fill another large container with ice and cold water. Peppers should be able to be fully submerged in both containers.

•       *Slice the top off of the peppers and remove seeds and white membranes from inside. The white membranes are bitter and detract from the deliciousness of the peppers. Discard the tops, seeds, and membranes.

•       *Place the peppers in the boiling water and cook for a few minutes until they are a bright, beautiful green. This blanching is not to cook the peppers, you are simply bringing out the color to make them more visually appealing. After all, we eat first with our eyes. Once the color is achieved, remove the peppers and place them directly into the ice water bath to stop the cooking process. Allow the peppers to cool, then remove from water and place cut side down on paper towels to dry.

•       In a medium sized bowl, mix 1/3rd part habanero sauce to 2/3rds barbecue sauce and whisk until completely blended. Set aside.

Cooking:

•    Place the rice in second pot and bring to a boil on high heat. Reduce heat to medium-low, cover, and allow to simmer for about twenty [20] minutes, or until tender, stirring periodically to prevent the rice on the bottom from burning. Add a bit of oil and stir to help prevent sticking and clumping.

·       In a skillet, add oil over medium-high and cook chorizo until evenly browned. *Add a bit of the habanero barbecue sauce to pan and sauté to coat your protein.

·       Line your peppers on the baking tray, hollowed sides facing up. [ You can slice a bit off the bottom of the peppers, if necessary, to stabilize them if they won’t stand upright.]

·       In a bowl, mix the chorizo, rice, 8 oz. [½] tomato sauce, the remaining habanero barbecue sauce, squeeze the lime for juice, garlic powder, onion powder, cumin, salt and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and fresh cut cilantro in a bowl and spoon sauce over the stuffed peppers.

·       Bake 35 - 45 minutes in the oven until the peppers are tender. For the last ten minutes of cooking, add shredded cheddar, Colby and Jack cheese to the top of peppers and allow to brown.  

Additional info:

For the more traditional, southern style recipe substitute the chorizo with ground beef, the Spanish rice with Long-grain white rice, the habanero barbecue with Worcestershire sauce, and the cilantro with Fresh oregano & basil [or simply dried Italian seasoning].

If this more Spanish inspired recipe turns you on, a couple of other touches I like to add to mine are roasted tomato, and a queso blanco [white cheese dip] topping with a dash of chili powder and avocado. Again, it’s all about experimentation. The only limitations are the ones you put on yourself! Happy pepper stuffing!

G r i l l e d   S h r i m p   w/  V a n i l l a   B u e r r e   B l a n c

Notes: This is a lovely, super easy, staple recipe that I use for appetizers or light dinners. Beurre Blanc is one of my favorite sauces because it is versatile and pairs very well with seafood. As I have employed vanilla here, you can certainly substitute an immense variety of flavors in the sauce—orange, rosemary, or myriad other herbs, spices, fruits, or combinations. It’s all about experimentation. In the photo, I paired the shrimp with sun-dried tomato polenta over peppery arugula. However, you can pair this dish with grits, vegetables, rice, quinoa, or any number of combinations.

Ingredients:

Peeled, deveined jumbo shrimp x 5 – 9 per serving [size depending]          

Kosher salt & white pepper x 1 pinch

Neutral oil [such as grapeseed or sesame oil] x 2 tbsp

Cracked black peppercorns x 1 tbsp        

Shallot x 1 [diced]

Dry white wine x ¼ cup

White wine vinegar x 2 tbsp

Unsalted butter x 1 ½ sticks [6 oz.] cut into 1” cubes

Fresh lemon juice x 1 tsp

Pure vanilla bean paste x ½ tsp

Fresh chives

Prep:

•       Place shrimp over napkins and allow to reach room temperature for even cooking.

•       Dice your shallot and cut butter into cubes. Place butter back in refrigerator until ready to use. You want your butter to be cold to produce a stable sauce.

Cooking:

•    In a medium sauce pan, heat neutral oil and shallots over medium/med-high heat until shallots are translucent. Add wine, vinegar, and black peppercorns and simmer, reducing liquids au sec, or until almost dry [1 ½ tbsp liquid remaining]

·       Strain remaining liquid and discard solids, returning liquids to pan over low heat.

·       Begin adding butter [2 – 3 squares at a time] while whisking aggressively. Allow each addition of butter to melt fully before adding more. Once all butter is emulsified, or combined in pan, whisk in lemon juice, vanilla bean paste, pinch of Kosher salt and ground white pepper. Whisk until entire mixture has reached a smooth, even color and consistency. Set sauce aside, but keep warm.

·       Next, fire your shrimp Honestly, the shrimp can be prepared as you like—grilled, pan-fried, on a griddle, whatever. Just ensure that the shrimp are cooked through. Perfect shrimp will curl slightly, sear on the outside, and the translucent gray flesh of the inside will reach a nice, bright white color.

P a n - F r i e d  C h i c k e n  F r a n c e s e

Notes: According to the stories I have been told, this dish comes from early Italian-American immigrants who would prepare veal or chicken cutlets in olive oil, a parsley egg wash, and light flour breading. “Pollo Francese,” or French Chicken, as it is called, is a cheeky nod to the French proclivity toward cooking everything with egg. The typical modern take is finished with a white wine-garlic pan sauce and so, that’s what I have done for you here. This is a favorite at my house and is absolutely delicious!

Ingredients:

skinless, boneless, chicken breasts x 4 [about 1.5 lbs.]

all-purpose flour, for dredging

Kosher salt—freshly cracked black pepper

large eggs x 4

water x 3 tbsp

extra-virgin olive oil x ¼ cup

peeled, whole garlic cloves x 3 - 4 [crushed]

½ cup dry white wine (I use Pinot Grigio)

chicken broth x 1 cup

½  lemon, with rind [cut into ¼ inch rounds]

½ lemon, juiced

unsalted butter x 2 tbsp

flat-leaf, Italian parsley x ¼ cup [rough chop]

Preparation:

•       On a cutting board, butterfly and slice breasts into halves and wrap with cling film. Use a mallet or small frying pan to pound chicken until they are about ¼ inch thick. *if using a pan, pound with a semi-circular motion while thinking about that significant other that ticked you off.

•       Add flour in a bowl and season with a fair amount of salt and pepper. Seriously, a fair amount meaning probably a lot. Don’t be scared. It takes a lot to season a flour dredge. Don’t pour the whole damn container in there—just a fair amount. Moving on…Oh, mix the flour with a fork to distribute evenly.

•       In another bowl, whisk the eggs with three [3] tablespoons of water to make an egg wash.

•       Place a plate or another pan on a burner at the lowest heat setting to keep warm. We’ll use this later. Don’t touch it. It’s called a “hot plate” for a reason.

Cooking:

•       Heat your oil over medium-high flame in a large skillet. If the pan begins to smoke, it’s too hot and you have let it sit entirely too long. You can try again, or order a pizza if your confidence is shaken. Put the phone down. I was joking…

•       Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely. Let the excess egg drip off.  

•       Add the cutlets to the pan, sprinkle with a little parsley, and fry for about two [2] minutes on each side, or until golden, turning once. Remove the chicken cutlets and allow them to rest, in a single layer, on the hot plate.

•       Drop the lemon slices into the pan and let them cook until you can smell them. Next, add the wine. [*On a gas stove, this could flame up a bit. Don’t call the fire department, just chill and let the alcohol cook off] Add the chicken broth and lemon juice. Crush the peeled garlic with your knife and throw those in there as well. Allow this all to simmer and reduce the sauce a bit.

•       If you’re not using compound butter, fear not. Simply roll your boring butter in some chopped parsley, then in some flour and add it to the pan. This is to thicken the sauce. With a plastic paddle or wooden spoon (avoid metal on metal) stir the sauce to emulsify and dissolve the flour.

•       Reduce heat to medium-low and return the chicken to the pan. Yes, you may put the lemon slices on top of the cutlets if it makes you feel cheffy. Simmer gently for a couple of minutes to ensure the chicken is heated through.

Filet Mignon w/ Tarragon Mushroom Gravy

I N G R E D I E N T S

Filet Mignon x 4 8 oz. filets

Fresh Tarragon x 4 stems

Garlic x 2 cloves [crushed or minced]

Olive Oil x 2 Tbsp

Kosher Salt [to taste]

Black Peppercorns [freshly cracked]

Unsalted Butter x 1 Tbsp

Heavy Cream x ½ Cup

Madiera [or any Fortified Wine] x ¼ Cup

Mushrooms x ½ Cup [sliced]

Fresh Alfalfa Sprouts [for garnish]

C O O K I N G:

•   In a hot pan, allow olive oil to heat. Salt and pepper one side of filets and place, seasoned side down, in a clockwise order from twelve o’clock, three, six, and nine. If you’re trying to squeeze one in at 5:30, you’re doing too many at once. The steak should sizzle loudly if the temperature is correct. Don’t get excited about the sizzle and forget to season the other side of your filets. *NOTE: If using whole peppercorns, you can crush them under a pan on your cutting board. This method produces a really fragrant, flavorful seasoning and allows you to get some aggression out!  

•      The color of the filets will brown from the bottom up. This is visible on the side of the steak, which acts as your handy dandy visual measurement. [Typically, 2½ to 3½ minutes per side for medium rare].  

•      Turn filets over and add three sprigs of tarragon to infuse with oil, as well as your garlic. [you can crush peeled, whole cloves or use minced garlic. If you’re using minced, I recommend using your knife to press down and scrape garlic against your cutting board to create a paste. This helps prevent your garlic from burning]

•      With a pair of tongs, turn steaks on their sides to sear, adding butter and mushrooms to pan. Continue to move mushrooms around to prevent burning as you “roll” steaks until all sides are seared. Using a dry spoon, tilt the pan slightly and baste the steaks in the oil. Then remove steaks and set aside to rest. Also, remove tarragon sprigs and crushed garlic.

•      With pan still under heat, add Madiera wine and gently swirl pan to deglaze. [Caution: if you’re cooking with gas, this will likely produce flames until alcohol cooks off] Once flames have ceased, or alcohol smell has dissipated, add heavy cream and agitate with rubber spatula or wooden spoon. Continue agitating until sauce has reduced to an almost gravy consistency. Consistent bubbles forming around all edges are your cue that it’s close.

•      Remove pan from heat. Gravy sauce will continue to reduce for another minute or two, reaching the correct consistency as you begin plating.

•      Pull and separate alfalfa sprouts and drop randomly over plate. Place filet slightly off-center off plate and top with mushrooms from pan. With a large spoon, pour gravy over top of steak to your preference. Garnish with remaining sprig of tarragon, and Voila! You’ve made steak and awesomesauce!