Friday, July 27, 2012

Pepperazzi-My Kitchen Conservatory Class Featuring Peppers

The subject of peppers is vast, and this class barely skimmed the surface.  I chose some very common and readily available peppers, one canned (Chipotle)-one pickled (Pepperoncini), and 5 fresh (Jalapeno. Habenero, Serrano, Thai Bird's Eye, and Bell).

Peppers are used in so many diverse cuisines, as my friend Ruths says "it's all over the map".  Here are the dishes we did.

Italian Beef with Gardiniera
We used the pepperoncini, jalapeno, and sweet red and green bell.

Thai Fried Chicken
We used the Thai Bird's Eye

Jamaican Jerk Chicken
We used the Habanero

Mexican Pork Tinga-we used Jalapeno and Chipotle in Adobo

Peruvian Ceviche-we used the Habanero and Serrano-although the sweet potato and corn garnish sort of cover up all the fish and peppers.

Here are some candid shots of the class preparing the dishes-there were so many people taking pictures it almost looked like a photography class.

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