Roast Beef Sandwich with Gremolata

6th February, 2010: Posted by G.L. Pease in easy

Here’s a great, quick sarnie to use up some of that left over roast beef. The gremolata is given a little extra kick with some chopped chilies – I use Habaneros. So simple. So delicious…

Make the Gremolata

Chop a handful of parsley. Zest a lemon. Mince a clove of garlic and a bit of the chili of your choice. Toss it all together in a bowl, and add a little of the lemon juice, and season with salt and pepper to taste. Let it sit for 20 minutes or so.

Assemble the Sandwiches

Slice the beef thin, and heat it well through in a sauté pan.

Coat slices of great bread liberally with mayonnaise, layer on the beef, and slather with Gremolata.

It couldn’t be simpler. Did I mention that it was absolutely delicious?

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If You Can Stand the Heat

2nd February, 2010: Posted by G.L. Pease in Chiliheads, easy

I’m no master gardener, but everyone knows I love chiles, and the variety available in the markets is usually somewhat spare, so I try, each year, to grow some interesting ones with the hopes of enjoying them fresh during the summer, and having enough by the end of the season to put up for use throughout the year. Last year, I had Habaneros (always a fave), Caribbean Reds, Infernos, Thai Dragons, Tabascos, Cayennes, and Yatsufusa chiles growing, and no doubt keeping the bugs away. They didn’t produce with the vigor of previous years, but offered some interesting fruit to tantalize (or torment) the tastes of the adventurous.

One day, I picked the first of the Infernos, a lovely hot yellow hybrid of a Hungarian Wax. These 8″ fruit have a delightful sweetness up front, and a cunning afterburn. Having a large papaya in the kitchen, ripe, but not flavorful enough to enjoy solo, a fruit salsa seemed a perfect use for both. Read more…»

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Now, That’s a Spicy Pizza

12th January, 2010: Posted by G.L. Pease in Chiliheads, easy

An Essential Ingredient

I’d intended to go out for dinner one night, having been planning for it all day. At about 5pm, I was made aware that plans were changing, and that, though I hadn’t planned dinner, I would be cooking at home. Okay. Not a problem. Grumble.

There was still some nice grilled squash from the previous night, which, sliced thin, would make a lovely addition to a field greens salad with a balsamic vinaigrette. There was a frozen pizza Quattro Formaggi from Trader Joe’s. With a little doctoring, these things are quite nice. There was a jar of Mezzetta’s fabulous pickled Habaneros. (Actually, there was a six pack of the things that had recently arrived. They’re fantastic, and I always keep a few jars in the pantry. While I prefer fresh or frozen, they’re not always around. I’d used up all the Habanero paste I made up earlier in the summer, and the frozen stock was also depleted, so pickled it would have to be. If you like Habaneros, give the Mezzettas a try.) There are always some nice Parmigiano, salt-packed anchovies, jars of green olives, and plenty of fresh garlic. Sounds like dinner. Top that pizza with some spicy goodness, and it would be great. Read more…»

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