Thanks to some good friends (Nancy
and Ron), I was recently the very lucky recipient of a jar of – how
can I put it – a distillation of hot pepper
mash that was created after they made another, milder
formulation. Nancy said 'throw it out'! Ron said 'let's bottle it up
and give it to Dan'! I accepted and was now in the possession of
culinary dynamite! So, this beef stir fry was going to be a real test
of the old taste buds, as it were. Not something for the timid chef
to try.
Ingredients:
70 grams of steak cut into chunks
70 grams of bell pepper, sliced thin
70 grams of onion, roughly chopped
40 grams of mushroom pieces
40 grams of slice cherry tomatoes
1 tsp hot pepper
mash
1 tsp olive oil
¼ tsp dried oregano
2 tsp Worcestershire sauce
A sprig of fresh Rosemary
Heat the olive oil over medium heat,
then dump everything else into a medium frying pan! Wham-Bam thank
you ma'am! Cook for a few minutes, stirring frequently and serve.
Serves one!
At a time where steak is getting rather
expensive, this stir fry mix is still very affordable. Also, feet free to
experiment. For this particular do, I elected to toss in some
pineapple chunks! I also prepared a bed of pasta, as I like the mix!
So, how was it?
Well, as there were Habanero's were in
there somewhere, this was a fairly hot dish, for sure.
However, the overall heat of the frying pan definitely did a good jog
on reducing the overall hotness and thus brought forth the essence of
capsaicin down to a much more modified and enjoyable form. My nose also
ran for about ten minutes afterwards. That said, this was a recipe I
intend to repeat often!
No comments:
Post a Comment