Text 17331, 120 rader
Skriven 2014-09-25 06:48:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av mark lewis
Ärende: Peppers
===============
-=> mark lewis wrote to Dave Drum <=-

 DD> The banana pepper (also known as the yellow wax pepper or banana
 DD> chile) is a medium-sized member of the chile pepper family that has
 DD> a mild, tangy taste. Usually they are bright yellow, it is possible
 DD> for them to change to green, red, or orange as they ripen. They are
 DD> also often confused with the Hungarian Hot Wax pepper - which
 DD> is/can be much more pungent. Some even refer to them (erroneously)
 DD> as peperoncini - which they most definitely are NOT.

 ml> so what are the "hot banana peppers" that we get on pizza
 ml> and can buy in jars? are they just banana peppers marinated
 ml> in hot vinegar or are they these hungarian hot wax peppers??

They may or may not be actual banana peppers. A "real" banana pepper should be
a fairly bright yellow and be no hotter than about 500 Scoville heat units.
About 1/10 a jalapeno's heat. Hot wax peppers look somewhat similar - but are
more of a chartreuse colour. And are decidedly hotter - from 1500 to 5000 SHU.
A banana pepper should be no hotter than, say, a peperoncini that you'd get
alongside your Italian Beef hero down the Trattoria.
 
 ml> FWIW: we have had hot banana peppers from our gardens at times...
 ml> apparently the bees and bugs have crossed them with the jalepenos and
 ml> other hot ones that we have grown at times... it is rather
 ml> a bit of a shock when expecting to bite into a mild sweet
 ml> banana and instead ya get hit with a burst of heat when you
 ml> weren't expecting such ;)

I've had the same thing happen with bell peppers when I planted the big guys
too close to the Thai Rat Poo chilies, or the cayennes, or serranos, etc. That
is not necessarily a bad thing - if you are ready for and if it's consistent.
But, I have gotten both hot and mild bell peppers off of the same plant. I have
also saved seed from the hot guys and had a line of (on-purpose) Mexi-Bell
peppers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mozzarella-Provolone Sausage Grinders
 Categories: Sandwiches, Pork, Cheese, Vegetables, Chilies
      Yield: 12 servings
 
      1 lb Bulk hot Italian sausage
      1 lb Lean ground beef
     30 oz (2 cans) fire-roasted diced
           - tomatoes; undrained
      8 oz Can tomato sauce
      1 tb Dried Italian seasoning;
           - crushed
      1 tb Balsamic vinegar
    1/2 ts Salt
    1/4 ts Crushed red pepper
      2 sm Bell peppers; cored, in
           - bite-size strips
      1 lg Yellow onion; sliced
      6 cl Garlic; minced
      2 tb Olive oil
     12    (10") French-style rolls or
           - hoagie buns; split
     12    15 slices mozzarella and/or
           - provolone cheese; halved
           Sliced pickled banana
           - peppers
 
  The day before: In a Dutch oven cook sausage over
  medium-high heat until brown, using a wooden spoon to
  break up meat as it cooks. Drain off fat. Remove sausage
  from Dutch oven; set aside. In the same Dutch oven cook
  ground beef over medium-high heat until brown; drain off
  fat. Return sausage to Dutch oven. Stir in tomatoes,
  tomato sauce, Italian seasoning, vinegar, salt, and
  crushed red pepper. Bring to boiling; reduce heat. Simmer,
  uncovered, about 30 minutes or until mixture is thickened.
  
  Meanwhile, in a large skillet cook sweet peppers, onion,
  and garlic in hot oil over medium heat until tender,
  stirring occasionally. Stir onion mixture into meat
  mixture; cool slightly. Transfer meat mixture to a storage
  container; cover and chill overnight.
  
  Tailgate day: Transfer meat mixture to a 3 1/2 or 4 quart
  slow cooker with a car adapter. Cover and reheat on
  high-heat setting for 2 to 3 hours or until heated
  through.
  
  Meanwhile, preheat broiler. Place half of the rolls, cut
  sides up, on a large baking sheet. Broil 4 to 5 inches
  from the heat for 1 to 2 minutes or until rolls are
  toasted. Repeat with the remaining rolls; cool. Place
  rolls in a resealable plastic bag.
  
  Tightly cover slow cooker and tote in an insulated
  carrier. Tote rolls at room temperature. Tote cheese and
  banana peppers in an insulated cooler with ice packs.
  
  At the tailgating site, plug slow cooker into car adapter
  and keep meat mixture warm on warm-heat setting. To serve,
  fill rolls with cheese and meat mixture. Serve with banana
  peppers.
  
  From the Test Kitchen -- Must-have equipment:
  
  3 1/2 or 4 quart slow cooker with a car adapter
  
  Insulated carrier
  
  Insulated cooler with ice packs
  
  Better Homes & Gardens | January 2013
  
  MM Format by Dave Drum - 22 January 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I'm an Art History major -- Do you want fries with that?
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