SUBMISSION Thread for F&DB Pepper Challenge - July 27, 2021

Sweet Heat





For the Fruit rollup I roasted a bunch of sweet red peppers, peeled, and blended with strawberries.





Next the puree is pushed through he strainer and into the dehydrator for 6 hours





Peach, Habanero, Maple, and Sugar into the Blender for the ice cream topping.





Chocolate gets melted and Gochugaru flakes are added before going into the sphere mold.





Basic vanilla ice cream ingredients (3/4 cup sugar, cup milk, 2 cups cream, 2tbs nilla) into the ice cream maker.



Dried Guajillo into the Mortar and Pestle to be added to the caramel (coffee grinder is the way to go here, but I was feeling rustic)





Assemble

My entry is in the comfort food category. Sausage and peppers


I browned the sausages then simmered them in some beef stock to fully cook.

The Vidalia onion got a little head start in the peppers.

The sweet bell peppers and garlic cooked down until they were tender.

I added some Madeira wine. Marsala will do. Then tomato paste, gochujang chili paste, red pepper flake, Italian seasoning, and returned the sausages to the pot.

Banana peppers, stuffed with chipotle marinated flank steak



Ingredients:

1/2 pound Flank Steak
1/2 cup marinade
6 Banana Peppers
1 Large onion, sliced
1/2 cup Monterrey Jack cheese, grated
2 Tablespoons Balsamic Vinegar
1/2 Tablespoon Chipotle paste
1 jalapeno pepper, seeds and membrane removed and diced

Steak Marinade:

Ingredients:

1/4 cup lime juice
1/3 cup water
3 tablespoons olive oil
2 Tablespoons Lawry’s Garlic Salt, or 3 cloves garlic, crushed
2 Tablespoons soy sauce
1 teaspoon salt
1 Tablespoon Balsamic Vinegar
1/8 teaspoon black pepper
1/2 teaspoon liquid smoke
1 teaspoon ground chipotle peppers
2 teaspoons Adobo seasoning



Directions

Mix marinade - In a large resealable plastic bag, add lime juice, water, olive oil, garlic, soy sauce, salt, black pepper, liquid smoke, ground chipotle, adobo seasoning, and balsamic vinegar.



Place the flank steak in the marinade, and refrigerate at least 3 hours, or overnight.



Clean the peppers



and slice two of them into thin pieces. Slice the onion. Clean, deseed and dice the jalapeno pepper. Grate the cheese.



Quickly sear the marinated beef in a hot pan. I did mine under the broiler. Then remove and set aside.



In the pan used to sear the beef, sauté the onions sliced banana peppers, and jalapeño in 2 teaspoons olive oil and one Tablespoon butter until tender.







Add 2 Tablespoons Balsamic Vinegar and reserve 2 Tablespoons of the sautéed vegetables for use when making the sauce. Add a little more Jalapeño peppers to the reserved vegetables, to add additional heat to the sauce.



Precook the whole banana peppers for 15 minutes on a roasting sheet in a 350-degree F oven



After the seared flank steak has rested, slice it (thinly, across the grain).



Mix with the sautéed onions and peppers, and cheese. Add 1 Teaspoon of adobo seasoning and 2 teaspoons of Balsamic to this mixture.





and stuff the banana peppers. Drizzle a little Balsamic over the top.





Cook under the broiler until cheese melts and the stuffing lightly browns.









Finishing Sauce:

1 teaspoon ground chipotle peppers
1 teaspoon adobo seasoning
2 Tablespoons sautéed vegetables
1/2 cup beef broth
1/4 cup heavy cream

Directions:
Add ground pepper, adobo seasoning, and beef broth to sautéed vegetables, bring to a simmer, add the heavy cream and stir until all are combined. Reduce heat to stop reduction of the liquid and hold until needed.





Serving:

Plate with sauce over the stuffed peppers accompanied with a green salad.

Sunday night I was in the mood for junk food, so I decided to pay homage to the chain restaurant "Appetizer Sampler", incorporating peppers as much as I could.

I normally don't love when people make a bunch of different items that aren't part of 1 meal and plate them together, so feel free to disqualify me for this

First we start with the tri-bell fajita hand pies.





Marinate in fajita marinade.



Brown your beef and peppers





I seared the steak whole and then sliced and browned a bit more



















Now we do the pepper wraps



Into the cream cheese with misc. seasonings added in as well







Wrap in partially cooked bacon that is still foldable. I prefer to do this to ensure it crisps



Into the oven it goes.

Roasted poblano was going during all of this, so it is ready to be skinned and chopped and into the ranch







Now the fail category. Jalapeno popper quesadilla, which was SUPPOSED to have a crispy layer of fried cheese on the outside, but I failed this multiple times. I even tested it on a small piece of tortilla prior to trying!



^ Worked great. No idea what happened.

Ok, so get our cheese ready. We have grated cheddar, grated pepper jack (for the outside), and grated queso "for papusas" (meltable).



Jack into the pan











Huge fail



So I thought maybe it is because my test piece was done in nonstick. Lets try again in nonstick. Had to open the pickled peppers since I didn't buy a ton of fresh.



Still a fail. More browning, but still not crispy and wrapping the tortilla.

I'm thinking maybe I need to do a super thin layer next time



So ultimately, jalapeno popper quesadilla got made with no cheese wrap.

Finished deal.

That’s some fancy Michelin stuff.

Jalapeno and Sweet Pepper Poppers and an ABT

Had some sweet peppers and Jalapenos and decided to do poppers. They were filled with cream cheese and Jimmy Dean Sausage.

With the left over Jimmy Dean and Jalapeno, I was able to make one ABT(Atomic Buffalo Turd)

On to the grill they went.

Crispy bacon and a little bit of BBQ sauce


Crispy Bacon, ready to eat

ABT Sliced up and ready to eat!

I've never thought of frying puff pastry. That looks good!

quote:

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HG makes me want to get a dehydrator to play with.

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Bro how are you gonna have a $2,000 steam oven and not have a $100 dehydrator?

Seriously though it's a fun lil gadget

HG, your dessert looks unbelievably delicious.