Tag Archives: jalapeno peppers

Tibs (Beef Stir-Fry)

Posted on by
Siga Tibs by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen
by Luladey Moges

Serves 4-6

Ingredients

  • 2 lb chuck roast beef (or any lean beef), cut into 1- to 2-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, diced
  • 3 tablespoons oil (or 1 tablespoon kibe)
  • 1 tablespoon berbere
  • 2 medium jalapeños, deseeded and thinly sliced
  • 1 beefsteak tomato (or 2 Roma tomatoes), with their seeds, thinly sliced
  • 1 sprig fresh rosemary (optional)
  • Salt and pepper

Instructions

  1. In a large non-stick skillet, sear the beef on all sides over medium-high heat, about 5 minutes in total. Add the oil, followed by the onions and garlic, and mix to combine. Let cook, stirring occasionally, until the onions and garlic begin to soften, 4–5 minutes.
  2. Mix in the berbere, jalapeños, and tomatoes. Let cook for another 5 minutes, just to soften the tomatoes. Add the rosemary (if using) and salt and pepper to taste. Cover the skillet, turn down the heat to low, and let simmer, stirring occasionally, for 10–15 minutes, just to warm everything through and combine all the flavors.
  3. Serve hot with injera, rice, or your favorite whole grain bread.

Tikil Gomen (Ethiopian Cabbage Stew)

Posted on by
Tikil Gomen by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen
by Luladey Moges

Serves 4-6

Ingredients

  • 1 medium yellow onion, diced
  • 1/2 cup vegetable oil
  • 2 cloves garlic, diced
  • 3 Yukon gold potatoes, peeled and chopped into 1-inch cubes
  • 3 carrots, chopped into 1- to 2-inch pieces
  • 2 teaspoons ground turmeric
  • Salt and pepper
  • 1/2 cup water
  • 1 head green cabbage, roughly chopped into bite-size pieces
  • 2 medium jalapeño peppers, deseeded and thinly sliced

Instructions

  1. In a medium-size pot over medium heat, sauté the onions with the oil. When they start to turn golden brown, about 10 minutes, add the garlic, and chopped potatoes and cook, stirring occasionally, until the garlic has started to cook and the potatoes have started to cook on each side, about 5 minutes in total. 
  2. Next, add the carrots, turmeric, and salt and pepper to taste and stir for 1 minute. Add the water and bring to a boil, stirring occasionally.
  3. Add the cabbage and jalapeños and mix well. Cover the pan, turn down the heat to low, and simmer, stirring occasionally, until the vegetables are soft, 10–15 minutes.

Fish Tacos with Wahoo’s Oven-Roasted Salsa

Posted on by

by Wing Lam
Wahoo’s Fish Taco

Serves 4
Cooking Time: 45 minutes

Ingredients

  • 1lb Mahi Mahi, Cut into 2 oz fillets
  • 16 Corn Tortillas
  • 1 Bag Shredded Mexican Cheese Blend
  • 2 Sliced Jalapeno Peppers
  • 2 Sliced Serrano Peppers
  • 4 Sliced Roma Tomatoes
  • 1 Chopped Red Onion
  • 5 Heads Garlic
  • 4 Cups Shredded White Cabbage
  • 5 Radish Heads, Sliced
  • 1 Cup Sliced Persian Cucumber
  • 1/2 Cup Shredded Carrots
  • 1 Cup Chopped Cilantro
  • 2 Fresh Limes
  • 1/2 Cup of Extra Virgin Olive Oil
  • 1/2 Cup of Sliced Green Onions
  1. Make salsa. Preheat oven to 375°. Spray cooking sheet and vegetables (2 sliced Jalapeño peppers, 2 sliced Serrano peppers, 4 sliced Roma tomatoes, 1 chopped red onion, 5 heads garlic) with avocado oil. Remove seeds from peppers to make salsa milder. Spread ingredients evenly on sheet. Using middle shelf, cook for 30-40 minutes until cooked. Let veggies cool down and add to blender, with salt and pepper to taste. Pulse a few times to keep chunky. Salsa can be made day before and kept up to one week in refrigerator.
  2. Make dressing. Squeeze 2 fresh limes and add 1/2 cup of sliced green onions to a mason jar. Shake and let sit for 20 minutes before adding extra virgin olive oil.
  3. Make slaw. Combine slaw ingredients (4 cups shredded red cabbage, 4 cups shredded white cabbage, 5 sliced radish heads, 1 cup sliced Persian cucumber, 1/2 cup shredded carrots, and 1 cup chopped cilantro) and toss with dressing. Add salt and pepper to taste and let sit for 15 minutes before you start making tacos.
  4. Cook fish. Take 1 lb Mahi Mahi and cut into 2 oz fillets (other firm white fishes, like Sea Bass, also work). Coat with avocado oil and add salt and pepper to taste. Grill about 1-2 minutes per side and set all 8 pieces aside.
  5. Warm up tortillas. Spray frying pan with avocado oil and heat up corn tortillas individually. Cover with towel.
  6. Set up your buffet with plate of tortillas, cooked fish, slaw, shredded Mexican cheese blend, salsa, and lime wedges. Use 2 tortillas per taco, with two tacos per person. Add 1 piece of fish per taco, add slaw, add shredded cheese, top with salsa, and garnish with lime wedge.

Three-Pepper Sausage Cornbread Dressing

Posted on by

Thanksgiving How to Cook it Well by Sam Sifton from Randon Houseby Sam Sifton

Here is a recipe I adapted from the cooking of Kurt Gardner, a New York theater man of great culinary passions who has been contributing the dish to our home for years, usually in proportions large enough to feed boroughs. Rare is the month where there is not a frozen bag of this stuff in our freezer, ready to be deployed.

2 tablespoons extra- virgin olive oil
11⁄2 pounds andouille sausage, or fresh chorizo or hot Italian sausage
1 medium yellow onion, peeled and diced
2 stalks celery, cleaned and diced
2 red or orange bell peppers, cored, seeded, and diced
2 poblano or Anaheim peppers, seeded and diced
2 serrano or jalapeño peppers, seeded and diced
2 tablespoons fresh cilantro, cleaned and roughly chopped
Kosher salt and freshly ground black pepper to taste
2 cups chicken stock (if using store- bought, use low sodium variety)
1 pan cornbread, cut into cubes (recipe follows)

1. Preheat oven to 375 degrees.

2. Heat olive oil in large fl at- bottomed sauté pan over medium- high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.

3. Add onion to the pan and reduce heat to medium, then sauté until onion begins to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.

4. Pour vegetable mixture into bowl with sausage, add chopped cilantro, salt and pepper to taste, and toss to mix.

5. Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.

6. Pour mixture into a large roasting pan and add cubed cornbread, mixing by hand. Add chicken stock to moisten, cover with aluminum foil, and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. If you desire a crunchy top, remove foil for fi nal 10 minutes of cooking.

(Dressing can be made ahead of time and reheated when needed. If dry upon reheating, add additional chicken stock.)

Excerpted from Thanksgiving: How to Cook it Well by Sam Sifton. Copyright ©2012 by Sam Sifton. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.