Fried Jimmy Nardello Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.
Ingredients:
8 ounces halloumi cheese
2-3 Jimmy Nardello peppers
Juice from half of a lemon
2-4 tablespoons olive oil for frying
Pinch red pepper flakes
Fresh ground pepper
Method:
1. Drain the halloumi and cut it into cubes, then pat cubes very dry with paper towels. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well, then slice the peppers in half inch slices.
2. Heat 2 tablespoons olive oil in a heavy skillet over medium heat, adding more as needed to evenly coat the bottom of the skillet. When hot, add the cubes of halloumi and peppers and cook for a few minutes without stirring, until the bottoms of cheese are well-browned, and peppers begin to char.
3. Flip the halloumi and peppers with a pairs of tongs. Once cheese is browned on both sides, remove to a paper-towel lined plate; continue to cook and toss the peppers until they are as soft and blackened as you’d like, about 5 minutes more.
4. Transfer the fried cheese and peppers to a bowl along with any oil in the pan. Grind black pepper over the cheese, add the red pepper flakes and the lemon juice. Stir well, and serve warm or at room temperature.
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Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Ingredients:
½ pound Jimmy Nardello peppers, or any combination of late summer peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice
Method:
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.
2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).
3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.
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Sweet & Spicy Pepper Relish
This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!
Ingredients:
3 cups chopped chile peppers, such as a combination of this week’s Anaheim, Jimmy Nardello and French sweet peppers
¾ cup white wine vinegar
½ cup sugar
2 cloves garlic, chopped
½ small onion chopped
2 teaspoons yellow mustard seed
Salt to taste
Method:
1. Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
2. Reduce heat to low and simmer for about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
3. Add to a jar and allow to cool before serving; it also keeps well in the fridge for about a month!
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Grilled Halloumi Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.
Ingredients:
5 ounces Halloumi cheese, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Pinch sweet ground chile pepper
Sea salt and fresh ground pepper to taste
Roasted Root Vegetables (see recipe)
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water, and allow to soak while preparing the other ingredients.)
2. Thread cheese cubes onto the skewers. In a small bowl, combine 1 tablespoon olive oil with a dash of salt and pepper, then brush each kabob on both sides with the mixture.
3. Grill each kabob, flipping occasionally, until the cheese is golden.
4. Remove kabobs and from grill and transfer to a platter with the roasted root vegetables, laying the kabobs on top of the veggies. Drizzle the entire dish with the additional 1 tablespoon olive oil and then sprinkle with the parsley and a healthy dusting of sweet ground chile pepper.
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Grilled Halloumi Kabobs with Sweet Red Peppers
The perfect accompaniment to this week’s baked orzo.
Ingredients:
5 ounces halloumi cheese, cut into 1-inch cubes
2 sweet red peppers, seeded and sliced into 2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper to taste
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water, and allow to soak while preparing the other ingredients.)
2. Thread cheese cubes onto the skewers, alternating with the red pepper slices. In a small bowl, combine 1 tablespoon olive oil with a dash of salt and pepper, then brush each kabob on both sides with the mixture.
3. Grill each kabob, flipping occasionally, until the cheese is golden and the sweet peppers are softened and slightly charred.
4. Remove kabobs from the grill and transfer to a platter. Drizzle the entire dish with the additional 1 tablespoon olive oil and then sprinkle with the parsley.
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How-To: Gatherer’s Gold Peppers
These sweet peppers are incredibly versatile, wonderful stuffed, incorporated into pasta sauces or served charred over breakfast potatoes as part of a hash. Here, we outline the traditional Italian method: fried in olive oil and topped with Parmesan cheese.
Ingredients:
4 Gatherer’s Gold peppers
2-4 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Method:
1. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tablespoons olive oil.
2. Add the peppers cut side down in a single layer. Cook without stirring or moving the peppers for 5 minutes, letting the steam build up under the peppers to soften. Flip the peppers with tongs and cook undisturbed for 5 minutes more, letting the skin of the peppers blister and char in the oil.
3. Continue to cook and flip until the peppers are as soft and blackened as you’d like, anywhere from 5-10 minutes more. Transfer the charred peppers to a plate and blanket generously with Parmesan cheese. Serve immediately.
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Grilled Halloumi & Vegetable Kabobs
These kabobs are incredibly colorful, accented by halloumi cheese and fresh oregano.
Ingredients:
8 ounces halloumi cheese, cut into 1-inch cubes
2 Corne di Tori sweet peppers, seeded and cut into large slices
½ purple eggplant, cut into 1-inch cubes
1 zucchini, sliced in half and then cut into 1-inch slices
1 onion, peeled and sliced in half, then cut into 1-inch slices
4 tablespoons olive oil
2 tablespoons oregano leaves
1 lemon
Sea salt and fresh ground pepper
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water; allow to soak while prepping the other ingredients.)
2. Thread the chopped ingredients onto skewers, alternating between cheese and vegetables (peppers, eggplant, zucchini and onion pieces).
3. In a small bowl, combine 3 tablespoons olive oil with a dash of salt and pepper, then brush each skewer kabob on both sides with the mixture. Additionally, slice lemon in half.
4. Grill each kabob, flipping occasionally, until vegetables are tender and slightly charred, and the cheese is golden. While kabobs are cooking, also grill the lemon halves, flesh side down until slightly charred.
5. Remove kabobs and lemon from grill and transfer kabobs to a platter. Drizzle with additional 1 tablespoon olive oil and sprinkle with oregano. Squeeze juice from the grilled lemon over top.
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Grilled Halloumi Salad
This simply-perfect salad is tossed with ripe heirloom tomatoes and topped with grilled halloumi and bright herbs.
Ingredients:
5 ounces baby arugula greens or Romaine lettuce, torn in small pieces
1-2 cups heirloom tomatoes, cut into bite-sized pieces
3 tablespoons good quality olive oil
1 Walla Walla sweet onion, thinly sliced
8 ounces halloumi cheese, sliced into 1-inch strips
â…“ cup freshly-chopped mint, basil, mint or oregano, or a combination thereof
Sea salt and fresh ground pepper
Method:
1. Place the arugula or lettuce greens in a medium-sized bowl. Add olive oil, tomatoes and sweet onion and toss very gently to combine. Season to taste with salt and pepper.
2. Heat a grill or grill pan to medium heat, then grill the halloumi cheese strips, browning on both sides. (This should take about 2 minutes per side.)
3. Place cheese strips over greens, then sprinkle the salad with fresh herbs.
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Sautéed Frying Peppers & Onions with Roasted Potatoes
Tossed with onions and roasted potatoes, these peppers are just as wonderful for brunch as they are for dinner!
Ingredients:
4 Jimmy Nardello peppers
2 Cipollini onions
1 pound French fingerling potatoes
4-6 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Method:
1. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well. Peel and slice Cipollini onions into 1-inch chunks.
2. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tablespoons olive oil. Add the peppers and onions in a single layer. Cook without stirring or moving for 5 minutes, letting the steam build up under the peppers to soften. Flip with tongs and cook undisturbed for 5 minutes more, letting both peppers and onions blister and char in the oil.
3. Meanwhile, preheat oven to 400°. Wash fingerlings and slice into bite-sized chunks, then toss with 4 tablespoons olive oil, plus sea salt and fresh pepper to taste. Spread potatoes on sheet pan and roast for approximately 30-40 minutes, until cooked through and browned.
4. Add potatoes to skillet with peppers and onions. Season with salt and pepper if needed, serve hot.
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How-To: Dry Chili Peppers
Two simple ways to preserve these spicy peppers to use in recipes all winter long!
Ingredients:
Basque or any other thin-skinned chili peppers
Method:
Air-dry method: Wash your chili peppers thoroughly after picking to remove any dirt, then dry. Place on a plate or a wire rack in a dry, well ventilated room. You can also string the chilies up on string or thread and hang to dry. Within several weeks, you will have dried chili peppers and you can grind them up or use them as ornaments as desired.
Oven-dry method: Wash your chili peppers thoroughly after picking to remove any dirt. Cut them in half, lengthwise to expose the pepper innards. Arrange the chili peppers over a baking sheet. Bake at low heat, about 100°-135°. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!
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