Cooking with Science | Episode 1: Peppers скачать в хорошем качестве

Cooking with Science | Episode 1: Peppers

In this new cooking show series, ARS researchers team up with Chef Elliott Farmer to create a wonderful five-dish, three-course meal featuring a variety of peppers developed by ARS. See recipes below and click on the link to learn more about ARS developed peppers. https://aglab.ars.usda.gov/explore-le... Clam Chowder with Peppers Recipe By Chef Elliott Farmer, Farmer's Gourmet Catering INGREDIENTS 8 bacon strips, pork or turkey 2 celery ribs, chopped 1 medium yellow onion, chopped 2 garlic cloves, minced 2 large potatoes, peeled and cubed 1 ½ cups chicken stock 8 oz clam juice 1 tsp Chef Elliott’s Soul Shaking Seasoning 2 bay leaves ¼ tsp dried thyme 1/3 c plain flour 1 ½ cups light cream 3 cans (6 ½ oz each) chopped clams, undrained 2 small peppers, chopped (choose how hot you want it) PREPARATION Cook bacon over medium heat in a large heavy stock pot, until crisp. Remove to paper towels. Sauté celery, garlic, peppers and onion in the bacon drippings. Add potatoes, chicken stock, clam juice, crumbled cooked bacon and other seasonings. Bring to a boil then reduce to low heat. Add cream and simmer covered for about 20 minutes or until potatoes are tender. Stir periodically. Mix flour and just enough hot water to make a nice creamy paste. Gradually stir into the clam chowder. Bring back to a boil. Stirring constantly until thickened. Stir in clams and juice from clams. Heat through without bringing to a boil. Discard bay leaves. Serve with your favorite oyster crackers, cornbread or the like. Grilled Herb Peppered Chicken Recipe By Chef Elliott Farmer, Farmer's Gourmet Catering INGREDIENTS 4 chicken thighs, boneless and skinless 2 tsp Chef Elliott’s Soul Shaking Seasoning 1 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp curry powder ½ tsp smoked paprika 1 small pepper, chopped (whatever heat level you prefer) Olive oil PREPARATION Clean chicken thoroughly by washing off any blood etc. In medium bowl, combine all ingredients except olive oil. Mix well, coating chicken on all sides. Cover and store in refrigerator 2 hours or overnight. Heat flat top grill or frying pan. Drizzle some olive oil to coat. Place marinated chicken (what would be skin side) down. Brown for about 5 – 7 minutes on each side. Plate and garnish. Sautéed Kale with Peppers Recipe By Chef Elliott Farmer, Farmer's Gourmet Catering INGREDIENTS 2 lbs. kale, uncooked 1 Tbsp red wine vinegar 1 Tbsp balsamic vinegar 2 pks dry vegetable soup mix 1 medium red onion, sliced rings 2 tsp Chef Elliott’s Soul Shaking seasoning 2 small peppers, diced (your heat level preference) Olive oil PREPARATION Pick and wash kale in salted cool water. Heat Dutch oven/pot with olive oil to coat bottom on medium heat. Add kale and other ingredients. Sauté until mixed well. Cover and let simmer on low heat for 15 minutes. Whipped Sweet Potatoes with Peppers Recipe By Chef Elliott Farmer, Farmer's Gourmet Catering INGREDIENTS 1 lb. sweet potatoes or yams ½ cup sugar 1 T light brown sugar ½ t vanilla extract ½ t cinnamon ¼ t nutmeg 2 t butter, unsalted 1 small pepper, (your preferred heat level) PREPARATION Rinse potatoes thoroughly. Place in a medium stock pot/boiler with whole pepper. Cover with water. Place lid on. Bring to a roaring boil on medium heat until potatoes are tender to touch, or toothpick goes through them. Drain, peel and place potatoes in a mixing bowl. Add other ingredients to bowl. Whip ingredients to your consistency. May discard pepper. Heat through if needed. Serve Strawberry No Bake Cheesecake with Peppered Crust Recipe By Chef Elliott Farmer, Farmer's Gourmet Catering INGREDIENTS 2 oz Grand Marnier 1 pt strawberries, fresh (topped and cut in half) 1 C graham cracker crumbs ½ c butter, unsalted (softened) 2 Tbsp sugar 8 oz cream cheese, softened 14 oz sweetened condensed milk 1/3 C lemon juice 1 small pepper (your heat level preference) PREPARATION Boil pepper in small amount of water on high until tender. Place half of topped and halved strawberries in a bowl. Pour liquor over them, 1 t of liquid from boiled pepper and 1 T sugar. Seal and refrigerate 2 hours or overnight. Mix graham cracker crumbs, ¼ tsp of pureed pepper, butter and 1 Tbsp sugar. Spread in a 9” pie pan. Place in freezer for about 15 minutes to firm. Mix cream cheese, condensed milk and lemon juice until smooth. Pour into pie crust. Refrigerate at least two hours or overnight. Garnish with other half of fresh strawberries and infused strawberries. Serve