Wednesday, August 20, 2008
PEPPERS- -DRIED, FRIED AND STUFFED INSIDE
I love peppers. Hot, mild, sweet, any type of peppers appeal to me. I like their pretty colors in the garden but most of all I love the many ways you can use them in cooking. I lost track of how many types I raised this time, because I threw away the little markers. I know I have at least six types of sweet and a couple of hot. I didn't plant enough hot or poblano peppers this year. Next year I will plant more of those. I love the bright red of the little tiny chili peppers.
I have dried enough for a string of dried peppers for my kitchen in addition to putting some up to grind for later. I like the look of dried peppers and herbs, hanging in the kitchen. I think it gives it a homey, warm look. I love peppers too because they are easy to freeze. I just seed, slice and freeze. You don't need to blanch them if you use them in a month or so. Billy will probably use the ground up ones in his tamales. Although I have been known to add hot pepper flakes to kick things up a notch. I love hot! I think they will keep producing up until the middle of October at least.
I like poblano peppers for stuffing with cream cheese and then wrapping with bacon. Pop in the oven until the bacon is brown and crisp. Billy smoked some once and they were really good. I think my favorite way to make peppers though is the same way Mama used to make them. Stuffed bell peppers with rice, meat and cheese was a dish I loved as a child. I love rich, red pepper pesto made from bell peppers for corn chips, crackers, crusty bread, pasta, and roasted potatoes too. You can find that recipe all over the Internet. Everyone has their own version.
If I could only grow five veggies, I would pick yellow squash, peppers, tomatoes, green onions and potatoes.
DIY drying and stringing peppers