Posts Tagged ‘peppers’

No restaurant food is worth waiting hours for, in my opinion. Especially hours  spent outdoors, in line, without a cocktail in hand!  But  to experience what Zagat’s calls the “best pizza in New York City,” I had to make a special exception to my rule and travel to Brooklyn, just beneath the Bridge, to the no-frills pizza joint called Grimaldi’s.

The nearly two hour wait for a table  — at 2:30 in the afternoon! — pumped up my expectations and fueled my appetite, and in the end the pizza did not disappoint.

The coal-fired brick oven produces a crisp, New York-style crust and smokey flavor. The crushed tomatoes are fresh and bright, dotted with slices of white mozzarella cheese and fresh basil leaves. Italian sausage and roasted red peppers the perfect toppings.

No fancy toppings or elaborate menu here.  Just the basic pizza pie done exceptionally well. And all for cash only.  Worth a trip back?  Probably not for me, given the lengthy wait; but I highly recommend it for the overall experience.


Read Full Post »

Maybe its the “Minnesota” in me, but in the midst of a winter deep freeze there’s nothing I like more than a hot bowl of homemade chili or soup. But in this latest plunge of cold air, I’ve decided to deviate from my old standby’s of a tomato-based chili or a variation on chicken vegetable soup and instead decided to Go Green.   Enter fresh tomatillos, poblano peppers, cilantro, celery…. and a frozen leftover half of Thanksgiving turkey (no, it wasn’t green).

The recipe is an adaptation of Joy of Cooking’s “Chicken Chili Verde” with homemade diced, roasted poblano peppers and homemade turkey stock/diced turkey meat instead of chicken. The result is a zesty and flavorful chili packing a little heat from the jalepeno and poblano peppers.  The medley of cilantro, lime, tomatillos, garlic and cumin cries out for some salty tortilla chips or a bed of steamy white rice. Incredibly delicious and healthy too.

Turkey Chili Verde

1 cup chopped onion

1/4 cup chopped celery

1 tablespoon minced garlic

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

6 medium fresh tomatillos, husked, rinsed and diced

1 bunch of cilantro chopped

3 poblano peppers roasted, peeled and diced

1 finely chopped jalepeno pepper

2 tablespoons fresh lime juice

2 cups turkey or chicken stock

3 cups chopped cooked chicken or turkey

(1) Saute onion, celery and garlic in olive oil over medium heat in a dutch oven or soup pot until tender. Add dry spices and cook an additional minute.

(2) Add tomatillos, peppers and broth. Bring to a simmer and cook for 10 minutes uncovered.

(3) Add chicken, cilantro leaves and fresh lime juice. Simmer for 5 to 10 more minutes until heated through.  Add salt to taste.

(4) Serve over tortilla chips or white rice or eat alone.

If you want to get extra fancy, try making your own chicken/turkey stock at the outset using the carcass of your frozen or freshly leftover bird.  And also try roasting your poblano peppers directly over open flame on your gas range if you have one!

Read Full Post »