Sliced Veal with Espelette Peppers

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This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.

Ingredients

  • 1/4 cup olive oil

  • 1 onion, sliced

  • 1 clove garlic, chopped

  • 4 green bell peppers, seeds and stems removed, finely chopped

  • 2 red bell peppers, seeds and stems removed, finely chopped

  • 1 ½ pounds veal, thinly sliced and then cut into 1-inch pieces

  • 1/4 to ½ cup Espelette Puree

  • 2 teaspoons freshly chopped thyme

  • 2 bay leaves

  • 1 cup beef bouillon

  • Salt and pepper to taste

Instructions

In a large saute pan, heat the olive oil. Saute the onion and garlic for 5 minutes, then add the bell peppers and saute for 5 more minutes, stirring occasionally. Add the veal, Espelette Puree, thyme, and bay leaves, and saute for 5 more minutes. Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes. Remove the cover and continue cooking for 10 more minutes until the mixture thickens. Add salt and pepper to taste.

Chicken Basquaise with Espelette Piperade

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Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.

Ingredients

  • ½ cup olive oil

  • 4 medium onions, chopped

  • 3 cloves garlic

  • 4 green bell peppers, seeds and stems removed, chopped

  • 2 red bell peppers, seeds and stems removed, chopped

  • 4 large tomatoes, peeled and chopped

  • 3 tablespoons ground piment d’Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)

  • 1 pinch thyme

  • 1 chicken, cut up

  • Salt and pepper to taste

    • Instructions

    Heat 1/4 cup olive oil in a large frying pan and saute the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.

    Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. Add salt and pepper to taste.

     

    Goat Curry-Fiji Style

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    Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.

    Ingredients

    • 8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)

    • 1 teaspoons each ground fenugreek, coriander, and black mustard seed

    • 2 teaspoons each cumin and turmeric powder

    • 5 small, red, hot dried chiles, such as piquins, crushed, or substitute

    • 1 tablespoon cayenne powder

    • 2 tablespoons imported Indian curry powder

    • ½ cup cilantro, chopped

    • 2 pounds goat or lamb, cut into 1-inch cubes

    • 1 large onion, chopped

    • 3 medium potatoes, peeled and diced

    • 2 carrots, diced (or substitute a small, peeled eggplant)

    • 1/3 cup yogurt

    Instructions

    Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.

    Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.

    Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.

    Decks’ Bonfire Grilled Marinated Lamb

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    Note: This recipe requires advance preparation.

    Ingredients

    Lamb Marinade:

    • 1 cup finely chopped onions

    • 2 tablespoons mined garlic

    • 3 tablespoons lemon juice

    • 1/2 cup honey

    • 3 tablespoons curry powder

    • 11/2 teaspoons ground cayenne pepper

    • 2 teaspoons dry mustard powder

    • 2 teaspoons ground black pepper

    • 2 tablespoons salt

    • 1 cup water

    The Lamb:

    • 3 Lamb Racks (8 ribs each ) trimmed and silverskin removed

    • 1 cup hoisin sauce

    Instructions

    To make the marinade, combine all the ingredients in a bowl and mix well.

    Place the lamb and marinade in a plastic bag, tie, and place in refrigerator for 48 hours, turning occasionally.

    Remove the lamb from marinade and let stand at room temperature 1 hour before roasting. Brush the lamb with hoisin sauce.

    Decks Roasting Technique: Skewer the lamb on fairly thick sticks or skewers and place it around a bonfire about 3 to 4 feet from the fire and roast for 4 to 5 hours, turning occasionally. See the photo for the technique.

    Smoking Technique: Place the lamb on a grill in a smoker with a separate fire box and smoke at 210 degrees F. for about 6 hours.

    Grilling Technique: In a covered grill, place the lamb on the grill over indirect heat. Turn the heat to low and grill for several hours until done–this is a judgment call.

    Jalapeno Corn Chowder

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    Emil O. Topel, Executive Chef of Fancy’s Restaurant, was raised in England, received his culinary training in France, and produces his own line of condiments. Here he presents a wonderful, spicy soup that is a great starter, or a wonderful light lunch.

    Ingredients

    • 4 ounces (1 stick) margarine

    • 1 small onion, diced

    • 1 red bell pepper, diced

    • 1 tablespoon chopped garlic

    • 1 tablespoon chopped jalapeño

    • 1 pinch black pepper

    • 1 pinch cayenne pepper

    • 1 pinch thyme

    • 1 16-oz. can of corn, drained (reserve the juice)

    • 1/2 cup all purpose flour

    • Cook on low for 5 minutes; then add:

    • 4 cups chicken broth

    • 1 16-oz. can creamed corn

    • Reserved juice from the can of corn

    • 1/8 cup jalapeño juice (taken from a jar of peppers)

    • Milk, as needed for consistency

    Instructions

    Sauté the first 9  ingredients on low heat for 10 minutes.  Then add the last 7 ingredients. Bring to a boil, stirring frequently with a whisk. When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much. Let simmer for 15 minutes on low flame. Season with salt and pepper as needed. Add more cayenne pepper to taste.