Tag Archives: pepper

Cacio e Pepe

One of my favorite Italian pastas is also the simplest, Cacio e Pepe.  Traditionally it is spaghetti (cooked al dente), with cheese and a good amount of freshly ground good quality pepper.  I must have had this three times during my trip to Rome.  When you are expected to consume multiple courses (pasta being your first), this is the perfect starter dish to your meal.   It is my go to meal if I am in a lazy cooking mood and maybe also borderline ready to just order Thai food.  Normally I have all the ingredients, so it is hard to justify not making it.  If I cook this as my main meal, I will also make an arugula salad with lemon juice and olive oil on the side.  Buon Appetito! – ts
Chef’s note:  since this is a simple dish, the better the ingredients the better the dish.  Try using the best fresh pepper you can find and good quality cheese.

1/4 cup extra-virgin olive oil
1 pound bavette, speghetti or linguini fine
2 tablespoons butter
Cacio di Roma, for grating (pecorino is fine to use)
Freshly ground black pepper
Salt

  1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  2. In a large saute pan, heat the olive oil over high heat until it is almost smoking.
  3. Meanwhile, cook the pasta in the boiling water according to the package directions, until al dente. Drain the pasta, reserving the cooking liquid, and add to the saute pan with the oil. Add the butter and toss over high heat 1 minute.
  4. Grate plenty of cheese and black pepper over, add salt if necessary and serve immediately.
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Filed under Italian food, Main Course, Pasta

Green Tomato Salsa

As it turns out,  it IS easy being green. And nothing proves that more than this funky take on a summer classic. Plus, this is one time in life where impatience serves you well because you don’t even have to wait until the tomatoes are ripe. So get in there early. And often.

6 green tomatoes, diced medium
1 red bell pepper, diced small
1 jalapeno, seeded and minced
1/2 red onion, diced small
2 garlic cloves, minced
juice of 3-4 limes
salt to taste
3 green onions, thinly sliced
handful of cilantro, chopped

  1. Mix all ingredients.
  2. Let sit for at least 2 hours.
  3. Serve with chips. Preferably from Las Delicias.

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Filed under Appetizers, Dips, Mexican food, Toppings, Veggies

Tuna Ceviche Tacos

Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is  it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.

Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.

The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.

I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!

1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
crunchy tacos
1/2 bunch of cilantro, minced

  1. Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
  2. Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.

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Filed under Fish, Marinades, Mexican food, Seafood, Spanish food

Lexington Vinegar Sauce ~ BBQ Fest 2K11

So okay, I don’t want to be a traitor to my generation and all (Clueless quote intended), but currently the North Carolina BBQ tradition is what’s flooding my Inbox. And until you Memphians step up your game or relinquish your sauce secrets, we’ll publish what’s being pushed, ya hear?

This is the sauce that goes with Lexington Pork Shoulder, and while I’m usually a Memphis BBQ purist, it sounds pretty darn good. Get mixy.

2.5 cups of cider vinegar
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp hot sauce
4 tsp salt
4 tsp red pepper flakes
1 tsp black pepper
1 tsp white pepper
1.5 tbsp rub reserved from Lexington Pork Shoulder

  1. Mix all ingredients & serve. No heat required.

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Filed under Pork, Sauces, Southern food, Toppings

Lexington Pork Shoulder ~ BBQ Fest 2K11

It’s that time again, Memphis. The time when the weather is warm but not yet a sweaty swamp, the work days seem a little bit shorter with a patio to look forward to at the end of the day, and the beer and BBQ flow freely from the banks of the Mississippi.
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Well actually, as most of you know, the Mississippi is giving the proverbial wet finger to all of us this year, so the beer and BBQ will have to flow from the banks of Central Avenue at good ole Tiger Lane. While the riverside breeze will undoubtedly be missed, Memphians know BBQ Fest is about the people, and you can always count on this crowd for a good time.
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In honor of BBQ Fest week, we at Nummy would like to bring you an offering from the kitchen of JR Grosshans. I have yet to taste this succulent selection, but The Chef assures that JR knows how to do a pig right. And I believe him. JR is too good a Southern boy to do pork wrong.
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Rub:
4 tsp sweet paprika
1 tbsp brown sugar
1 tbsp salt
1 tsp black pepper
1 tsp white pepper
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp cayenne pepper
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Pork & ‘fixins’ (cuz that’s what we say in The South, y’all):
1 bone-in pork shoulder, 5-7 lbs
hamburger buns
4-6 wood chips or chunks (preferably hickory), soaked for 1 hour in water to cover, then drained
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  1. Make the rub: Mix all ingredients. Set aside 1.5 tbsp vinegar for the sauce.  Sprinkle the remaining rub all over the pork.
  2. Set up grill for indirect heat and preheat to medium low.  Place a large drip pan in the center and toss 1 cup of wood chips on the coals.
  3. Place the pork skin side up in the center of the hot grate over the drip pan and away from the heat and cover grill.  Add 12 fresh coals every hour and 1/2 of wood chips to each side.
  4. Cook until darkly browned on the outside and very tender inside, about 4-6 hours.  The internal temperature should reach 195 degrees.
  5. Pull off grill and cover with foil.  Let rest for at least 20 minutes.
  6. Pull pork into large pieces, discarding any bones or lumps of fat.  Transfer pork the pulled pork to a large aluminum foil pan and stir in 1 to 1.5 cups of vinegar sauce.
  7. Chow.

Eating pig is messy. If you’re not covered with sauce when you’re done, you’re not doing it right.

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Filed under Comfort food, Main Course, Meat, Pork, Rubs, Southern food

Caribbean Jerk Rub (Wet)

This recipe uses a scotch bonnet, and, if you think about the name of that pepper literally (i.e. a small older Scottish woman dressed like Miss Muffet), I think we can all agree it’s cute as crap. Also, reading the list of spices literally made my mouth water, so it’s probably good as crap too.

1/2 medium yellow onion, chopped
3 scallions, chopped
1 scotch bonnet, cut in half
2 tbsp chopped thyme
2 tsp ground allspice
11/2 tsp ground cinnamon
1/2 ground cloves
1/2 tsp grated nutmeg
1/4 cup  dark rum
1/4 cup soy sauce
1/4 cup vegetable oil

  1. Combine all ingredients in a blender and puree into a smooth, thick paste.
  2. Use on pork, chicken, or seafood. It will last for about 3 days. (The rub, that is, not the food. If your food lasts for 3 days you are my grandmother and need to eat more quickly.)

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Filed under Marinades, Rubs, Sauces

Beer Chili

In a rare wave of optimism, I actually thought it was not going to be cold enough again this spring for us to post this, but once again, Mother Nature has decided to play dirty. Luckily this recipe includes two of my most favorite things, so I’ve decided to look at this as a positive.
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I believe this is another recipe The Chef stole from JR’s private stash, and judging by the comments we’ve received on his Brandy Mustard Filets, you should probably just go ahead and make this now.
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On a related note, watch yo’self when you ignite the brandy in that filet recipe. One Covington resident (who shall remain nameless) almost burned down his house with that step. And I think we’d all agree that Covington law enforcement and emergency services probably have their hands full as it is.
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2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 -3 Red Stripe beers
2 packages chili seasoning
2 cans of rotel, 1 hot and 1 mild
1 30 oz can stewed tomatoes
3 bay leaves
1 can of kidney beans
1 tablespoon of sugar
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  1. In a Dutch oven, brown beef and drain.
  2. Return to heat and add onions and peppers. Cook about 15 mintues on medium heat.
  3. Add tomatoes, beer, chili seasoning, rotel, and bay leaves.
  4. Simmer for several hours.  (The longer you simmer, the better it will be.)
  5. Rinse and drain kidney beans. Add right before seving.
  6. Serve with Mexican Crema, cheddar cheese, and chopped green onions. Oh, and the rest of that Red Stripe. Just for good measure.

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Filed under Beef, Comfort food, Main Course, Meat, Soups