Pepper Coffee Steak Recipe

Steak

Tuna

Ingredients

• Coarse ground dark roast coffee beans (French Roast or Espresso)
• Coarse ground black pepper

Preparation

Mix about 1/3 coffee beans and 2/3 pepper

Instructions

1. Coat steaks with olive oil and Worcestershire sauce
2. Season with garlic powder
3. Coat steaks with heavy layer of coffee/pepper mixture.
4. Let sit for 30 minutes to 2 hours
5. Sear on a very hot grill and cook to your favorite doneness

This coffee/pepper mixture works well with grilled salmon or tuna replacing Worcestershire with lemon juice and garlic powder with dill.

Sauerkraut with Pepper Sauce

Ingredients: 500 grams of potatoes, 1 jar sauerkraut, 1 onion, 1 red pepper, thyme, 125 grams mushrooms, 3 tomatoes, 1 tin tomato puree, paprika, salt, pepper,

Boil the potatoes cooked in water with a little salt. Heat in another pan sauerkraut, according pack instructions. Bake in hot oil 1 chopped onion with 1 sliced red pepper and thyme until the onion is soft. Add 125 grams sliced mushrooms cut and stir until it is soft. Add 3 diced tomatoes, 1 tin tomato puree and paprika after taste and warm all good. Season with salt and pepper. Mash the potatoes with sauerkraut. Serve the sauerkraut mash with the pepper sauce. Enjoy!

Spaghetti with Corn and Yellow Pepper

Ingredients: spaghetti, 2 onions, thyme, 250 grams minced beef, 1 yellow pepper, 50 ml white wine, 1 can diced tomatoes, 200 ml stock, 1 jar corn, salt, pepper,

Cook the spaghetti in boiling water with a little salt. Bake in hot oil 2 chopped onion and thyme to soft. Add 250 grams minced beef and fry it brown. Add 1 chopped yellow pepper and stir fry 2 minutes. Pour 50 ml white wine and let the alcohol evaporate. Add 1 can diced tomatoes, 200 ml stock and 1 jar corn. Bring it to the boil and let it all simmer on medium heat for about 10 minutes. Bring to taste with salt and pepper. Serve with spaghetti. Enjoy!

Oven-Baked Chicken Breast with Grilled Pepper and Ricotta

Ingredients: 2 chicken breasts, 1 grilled pepper, 125 grams ricotta, 100 grams bacon,

Number of persons: 2

Preheat the oven to 180 degrees. Cut 2 chicken breats open. Cut 1 grilled peppers very finely and put it in both chicken breasts. Put on it the ricotta. Fold the chicken breasts and enfold with slices bacon. Place the chicken breasts in an ovenproof dish. Place the ovenproof dish about 25 to 30 minutes in the preheated oven. We had a salad and potatoes with it.

Rice Vermicelli with Pork and Red Pepper

Ingredients: (rice vermicelli), 300 grams minced pork, 3 tablespoons soy sauce, 2 tablespoons sweet chilli sauce, 1 red pepper, 3 spring onions,

Number of persons: 3

Prepare the rice vermicelli according to the pack instructions. Mix 300 grams minced pork with 3 tablespoons soy sauce and 2 tablespoons sweet chilli sauce. Leave it for a quarter of an hour. Then bake the minced pork loose in some oil. Add 1 sliced red pepper and 3 sliced spring onions. Stir fry for a minute or 5. Serve with the rice vermicelli. Enjoy!

Tagliatelle with Zucchini, Green Pepper and Tofu

Ingredients: tagliatelle, 180 grams tofu, 1 garlic clove, 1 green pepper, 1 zucchini, 400 grams mushrooms, 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce, 1 tin tomato puree, salt, pepper,

Number of persons: 4

Boil the Tagliatelle al dente in boiling water with salt. Bake in hot oil 180 grams tofu with 1 finely chopped garlic clove. Add after a few minutes baking 1 sliced green pepper and stir fry a few minutes. Add 1 diced zucchini and 400 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce and 1 tin tomato puree. Bring to the boil briefly and let it simmer for about 10 minutes. Bring to taste with salt and pepper. Enjoy!

FINE AS HELL BELL PEPPER SOUP

With this soup, you'll always say, "Check mate!"

You are looking oh so fine!
I’ll warm you up and make you mine,
Ignore these less than stellar rhymes,
Just say yes to a little wine and dine!

Your creamy texture makes me yell,
I get all bent for your spicy smell,
Orgasms peak at the dinner bell,
Making the pious say, “What the hell?”

You make a player from a leper
A cocky bastard from a half-stepper
I collect coin with every endeavor
Cause you’re my little bell pepper.

Total time: approximately 80 minutes
Projected cost: $7
Drinking Buddy: LEPRACHAUN

Ingredients (serves 2):
1. ½ tsp of CAYENNE
2. ½ tsp of cumin
3. 1 can of chicken stock (veg for vegan)
4. 1 tbsp olive oil
5. ½ can of coconut milk
6. Black pepper to taste
7. ½ tsp of garlic salt
8. 3 red bell peppers
9. 1 onion chopped coarsely

Step 1
Roast the bell peppers in the oven at 400 degrees F until the skin blackens (approx 45 min). Remove from oven and throw them in a sealed bag. Refrigerate until they cool (approx 15 min), remove the skin and chop coarsely.

Step 2
While awaiting the peppers to cool, sauté the onions with the olive oil on medium heat. Add the garlic salt, cayenne pepper and cumin and cook in the flavor (approx 5 min). Add the red bell peppers and the black pepper and let them soak up some taste (approx 2 min).

Step 3
Pour in the stock, bring to a roaring boil, and then simmer closed until the veggies soften (approx 15 min). Puree the madness and then add the coconut milk and stir thoroughly.

Bell Pepper Red Onion and Goat Cheese Pizza

Pizza again! We’ve definitely been exploring the nearly-cheeseless pizzas lately, as they satisfy both of our constant cravings for pizza. My cravings because pizza is something I can’t have unless it has very little or no cheese (rare), and Taylor craves it because I can’t have it he doesn’t get it often and goes through withdrawal. Poor guy. All he wants is his pizza. Lucky for him, I found this recipe, which is mozzarella free, only boasting a sprinkling of my favorite, goat cheese. And while there are no eggs on this one, it’s still a feast for the eyes and the stomach.

My favorite pizza of all time just might be Pizza Bianca from this recipe. Seriously, the best pizza ever. But it has slightly too much cheese for me, the mozzarella really puts it over my cheese tolerance level. But, I did steal one thing from that recipe and have adapted and claimed it as my own: the crust. It’s perfect. Delicious. Crisp. And with the addition of some fennel and thyme, this is not your plain old pizza crust. If you’ve got the time, definitely give the from-scratch crust a go. It’s well worth the extra effort.

Bell Pepper, Red Onion, and Goat Cheese Pizza

Makes 2-4 servings (depending on how hungry you are and how big you roll it). Recipe adapted from Epicurious.

INGREDIENTS
Crust:
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme

Topping:
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon red pepper flakes
2 cups (packed) baby spinach leaves (1 1/2 to 2 ounces)
1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)
1/2 cup drained roasted red peppers from jar, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
5-ounce package soft fresh goat cheese, coarsely crumbled

DIRECTIONS
For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Preheat oven to 425°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.

Mix olive oil, red pepper flakes, and minced garlic in small bowl, and set aside.

Bake crust for 5-7 minutes or until just set. Remove from oven and brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.

Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

I managed to score a bag of blood oranges at Trader Joe’s a few weeks back, something I absolutely love but haven’t been able to find since we left the produce-laden hills of California. Hooray for Trader Joe’s! After my find, I immediately scoured the internet for the perfect way to use these ruby red gems. And you know my affinity for goat cheese, so when I stumbled upon this recipe, well, how could I not make it?

The marmalade is surprisingly tart. I wouldn’t eat a spoonful of it on it’s own. But paired with the creamy goat cheese and toasty bread, well, it’s perfect. Can’t say much more about it than that.

Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

Makes 6 servings. Recipe from Epicurious.

INGREDIENTS
8 ounces soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 teaspoon coarsely ground black pepper
Fresh lemon juice (optional)
18 1/2-inch-thick slices French or raisin baguette, toasted

DIRECTIONS
Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese.

Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan.

Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper.

Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired.

DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini. Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.