mint and paprika make a lovely couple - cast iron gas grill
Whether it's culture, personal preferences, or the traits of people who teach us to cook, we develop the habit of taste.
Why do we put lemon or milk in our tea, but neither?
Why is it always mustard or mayonnaise?
This is my first thought when using mint and chili in the same dish.
For me, Mint has always been a cool bachelor in the herbal family --
This ice-cold wisdom lends it to mint chip ice cream. its rich fragrance can turn bourbon whisky into julep wine or make the fruit salad sweet and lively.
As a Louran, I found it as uplifting and cold as mint, agile, and funny.
Dry, it makes a soothing tea, and the taste of mint is tamed and numb, both hot and cold, and equally effective.
Paprika is a mysterious maiden aunt with red powder on her bodywho knows how? —
It's made of bell pepper.
Over the years, my only use for chili was to dust a layer of dust on the roast chicken, and I felt that the roast chicken was like a rouge or bronze color, giving it a lovely color.
As far as taste is concerned, it may be a cosmetic product because I can't tell you what the difference is.
Later, I used it in salad sauce, but it was more of a color than a taste.
Like the mysterious "red substance" in the new Star Trek movie, the peppers I know are mysterious, uncensored, mainly to advance the plot.
In the end, I got some really sweet chili instead of the fading red dust when I was young, and for my own benefit I learned to love its tender, plain warmth.
I found that I liked its grilled vegetables and peppers, as well as its spicy and smoked siblings.
But never in my long, slow, spice-
Have I ever dreamed that mint and chili would go together.
One may be sweet herbs and the other may be sweet vegetables, but there, the relationship is over.
If the sweetness of mint is crisp, the sweetness of Pepper is a soft heat.
Their existence is the opposite.
Somewhere under the earth, I like to meditate in the eternal battle, pepper and mint, deciding whether the universe belongs to the power of cool or warm.
If I had the most basic knowledge of Turkish cuisine, it would be different, where peppers and Mint have at least a 300 history.
Mint is a plant native to the Mediterranean Sea. it is overgrown with weeds and can be seen everywhere;
The peppers used to make peppers appear after Columbus and are made at home.
Like the more famous Old World.
The new world pairing, basil and tomatoes, is a game waiting to happen.
If this happens anywhere, it will definitely happen in Turkey. As the end of the Silk Road, Turkey's strategic position is inevitable. A chaotic melting pot of Empire flavors.
Only mint is perforated and pepper is round.
Together, their sweetness comes together into something completely different.
A herb that wakes up fruit
Call, confused and fragrant;
Cool on both sides of the tongue, warm tip.
This is a strange and addictive hybrid that tastes the same as ranch and garden.
You can taste this in many versions of the traditional Turkish red lentils soup (
Ezo green corbasi, goat cheese corbasi).
Pepper and mint (Dry and flaky)
Stir together with butter and mix the flavor to make the country soup brighter.
This is the dry mint you want here with a strong herbal flavor, not fresh mint.
McCormick sells it as a "Mint", but you can find it in large quantities at the natural food store.
I think you can even open a pack of mint tea.
I was very upset by the same seasoned butter covered on manti, which is Turkish mutton dumplings with garlicky yogurt.
As a matter of fact, as soon as the dumplings are finished, I will continue to eat them.
I had spo in my mouth with butter, herbed, spiced yogurt and didn't even pretend to blame Dieter.
Likewise, yogurt marinade helps to dig the mint and chili into the chicken, waiting for the fiery explosion of the grill.
Alternatively, you can sprinkle them together on the fried potatoes or mix them with withered green vegetables, ground beef or lamb.
The whole experience gave me a look at the wooden cabinets in the corner of the kitchen for exploration, evaluation.
In that dark, fragrant niche, what other couples have a secret understanding?
Can oregano party with Aleppo pepper?
Thyme and tear gas?
Is fennel and sumo together?
I want to show my son's abandonment when he makes salad sauce (
His last heavenly grain including cinnamon and Medieval spices)
But I usually make the same old account on the spice abacus: nutmeg with spices, cumin with coriander.
It may take more than one ancient civilization to make a real difference to my herbs.
Until then, I would only stay with one more traveler on the Spice Road.
The bland lentil soup, because of its good soil taste, can be bland.
In this one, Greg and Lucy Malouf are adapted from Turquoise (Chronicle 2008)
The texture and size of the delicious tomato and Bulgarian diced meat soup.
However, this is the sweet and dark tone of cumin and chili, plus mint butter, really makes the Tasting Unforgettable --
Like most lentils soup, though, may not be worth a visit.
2 tablespoons of olive oil 1 large onion, 1 carrot, 2 cloves of garlic, chopped 1 teaspoon ground red pepper 1 teaspoon hot red pepper 1 1/2 teaspoon sweet red pepper 1 tablespoon tomato pasteurised sauce 7 oz red lentils 1 1/2 quart chicken nuggets 1/4 cup fine Bulgaria 1 cut into small pieces, put in freshly ground black pepper 2 oz salt free butter 1 teaspoon dry lemon corner to preserve oil in a large, heavy environment with low heatbased saucepan.
Stir onions, carrots and garlic in hot oil, then add cumin, hot peppers and 1 teaspoon of sweet peppers and fry for 5 to 8 minutes until the vegetables soften.
Stir the tomato sauce and cook it for a minute.
Add lentils and chicken to cook.
Cover the lid and cook for 20 minutes with medium heat and stir from time to time.
When lentils break down into cream, add Bulgaria.
Cut the tomatoes into small pieces, add in the pan, add salt and pepper to season, sim10 minutes.
When preparing for serving, scoop the soup into the heated serving bowl.
Heat the butter quickly in a small frying pan until it bubbles and then add the rest of the sweet peppers and dry mint.
Add iron plate-like butter to each bowl of soup, then add lemon.
I found two-
There are thirty of the recipes for the Mandy dough that are enough to wrap the lamb, but you might like to cut the excess pieces into rough pieces of pasta, which is delicious to eat with yogurt and butter.
You don't have to make dumplings so small. it's a time-
Consuming tasks, you will eat them in 5 minutes anyway. If you use a 2-or 3-
Inch packaging instead of 1-
1/2, it is unlikely that someone will foul.
This recipe is Greg and Lucy Malouf (Chronicle 2008).
Make 4 servsmanti dough 2 to 3 large eggs 14 oz bread 1 teaspoon sea salt fill 7 oz chopped or ground lamb1 small onion just ground black pepper garlic
Greek-yogurt pan 1 teaspoon salt 14 oz
Red pepper butter 2 oz salt free butter 1/2 teaspoon hot red pepper 1/2 teaspoon dry mint make manty dough, tap two eggs gently and put these in a bowl of an electric mixer with flour and salt.
Make it into a hard dough with a dough hook.
If the dough is too hard, add the rest of the eggs and give a gentle beat.
Knead for about 5 minutes, then place the dough on the lightly stirred working surface and knead with your hand for about 5 minutes until smooth and elastic.
Put the dough into a bowl coated with a small amount of oil, then cover it with plastic wrap and rest for about 1 hour.
Divide the dough into pieces the size of a golf ball.
Use a piece of dough at a time, roll the dough onto a slightly flour working surface to form a large sheet of paperthin rectangle.
1-cut left and right
1/2 wide, repeat with the remaining dough.
Stack the bars together and cut them into 1-1/2-inch (or 2-to 3-inch)squares. (
If you have an pasta noodle machine, roll the dough over the settings, then trim the sheets and finally use 1-1/2-inch squares. )
Place the lamb and onion in a bowl and then season with salt and pepper.
Put a hummus-
Filling Volume size (
Or more, if larger squares are used)
In the center of each Manti square.
If you have enough courage to try the traditional shape, gather the two opposite corners on the filler and press the connection at the top.
Repeat with the other two corners, carefully moisten and squeeze the "seams" on the side when you go to seal them ".
Your goal should be four.
Like stars as desperate.
For a simpler choice, simply moisturize the edges with a little water, fold the pastry over the filling, form a small triangle, and then squeeze the seal.
Whatever shape you decide to make, make sure the edges are well sealed so that the fill doesn't show up like manti cook.
When you finish manti, put it on a light flour tray and repeat it until all the dough and fillings are used.
Crush the garlic with 1 teaspoon of salt, then put it in the yogurt and stir well-combined.
Boil a large pot of salt water.
By the way, some Mandy-
They will be in 1-
Cook for 1/2 to 2 minutes.
Transfer the cooked manti to four heated bowls with a large slotted spoon.
Repeat with the remaining manti.
Add garlic yogurt sauce to the warm Mandy.
Stir-fry the butter quickly in a small frying pan, then add the pepper and mint and heat it up until blistering.
Spin in the butter of sizzsizz on manti and serve immediately.
I almost always prefer to roast dark chicken instead of chicken breast which will dry when you look at it.
This yogurt marinade has an enviable moisturizing and tenderizing effect
The longer you put the chicken in, the better.
You need about 20 wooden skewers.
Make 4 to 6 service 4 clove garlicSalt taste 1-
1/2 cup of yogurt (Whole or low fatfat)
2 tablespoons dry mint1-
1/2 tbsp 1 lemon 3 lbs of boneless, skinless chicken sweet red chili sauce, add a little salt to the mortar and pe until a paste is formed (
Or, you can juicer with garlic).
Mix with the remaining marinade ingredients in a heavy-
Plastic freezer bag.
Set aside when you prepare the chicken.
Place the thigh on the cutting plate;
Expand each boneless thigh to its full length.
Cut horizontally into a treaty 1/2-inches wide —
2 to 3 from each thigh.
Place the meat strips in a marinade bag and massage the marinade into the chicken.
Refrigerate for 6 hours or overnight.
At the same time, soak the wooden string in the water for an hour or more (
This prevents them from burning on the grill).
Preheat the gas grill or start the coal for the charcoal grill.
When the grill is heated, carefully twist the chicken onto the skewer.
Grill at high temperatures, turn over once until 5 to 7 minutes.
Adding Peppers and mint in two stages helps to bring their taste from soft, spicy to bright and sharp.
You can peel potatoes or not.
If you don't do this, some of the Peel will fall off when you cut the baked potatoes, but that's nothing to worry about.
Most of the time in this recipe is waiting for the potatoes to cool so you can cut them, so it would be helpful to cover them well in advance. Makes 4 side-
2 lbs of yellow dishes
Yukon Gold or carola (4 to 6)
Salt 3 tbsp olive oil 2 tbsp sweet pepper, 1 tbsp dry mint, salt and pepper, fill a large pan with water;
Add potatoes and salt just like you are making pasta.
Boil the water according to the size of the potatoes, then sim20 to 30 minutes, or until you can pierce them with a sharp skewer.
They should not crash.
Drain the potatoes and cool them aside.
When the potatoes are cold enough to be processed (
Don't rush), cut into 1/4-
Cut inch slices with a sharp knife.
If you have big potatoes, split them vertically into two halves before you start slicing so you end up getting half
Moon, not coin.
Heat the biggest and heaviest frying pan you have
Best Cast Iron-
At high temperatures until it makes the water drop dance.
Add olive oil, rotate it, and immediately add potatoes, half pepper and half mint.
Do what you can to make a layer of potatoes (
Two batches may need to be done).
Let them cook for 3 to 4 minutes without disturbing, or until they form a gorgeous golden shell.
Flip them with a spatula and cook the other side the same way for 3 or 4 minutes. (
If you're really as obsessed with getting a good shell as I am, you might find yourself switching the potatoes out to the center a few times. )
Season with the remaining peppers and mint and season with salt.
You don't really need pepper, but you might like it.