Peppers

Description: Peppers fall into two basic categories: sweet and hot. Sweet peppers can be green, red, orange, yellow, or purple. Green ones are actually unripe and have a stronger flavor. Hot peppers (chilies) range from relatively mild poblanos to astoundingly hot habañeros.

Selection: Look for firm, shiny, brightly colored peppers with no browning or mushy spots.

Storage and handling: Refrigerate 3-4 days in a plastic bag. Green peppers keep longer than ripe ones.

Preparation: For sweet peppers, cut around the stem, then pull on it to remove the core with seeds attached. Cut the pepper in half and trim any remaining membrane. For hot peppers, slice off the stem and halve the pepper. Remove the seeds and membrane if you wish to decrease the heat. Sauté sliced or chopped peppers in olive oil or butter, 3-10 minutes. Roast in the oven (SIS, p. 118). Microwave pepper pieces in a covered dish with a little water, 4-6 minutes for crisp-tender texture, 8-10 for very soft.

Serving suggestions: Add raw sweet peppers to vegetable platters or salads. Sauté peppers with other vegetables. Stuff whole sweet bell peppers (SIS, p. 130). Hot peppers are great in salsa (SIS, p. 163).

Nutrients: Vitamins A, B6, C, K; anthocyanin antioxidants (red and purple varieties), lutein and zeaxanthin antioxidants (green and yellow varieties); fiber.

1 lb raw = 3 1⁄2 cups in strips
1 lb cooked = 2 1⁄2-3 cups

Posted by Joanne Vanderhoef
Marketing and Media Specialist
http://www.bonessteak.com

There is a right and wrong way to BBQ!

Barbecue Tips
Approximately 30 minutes prior to grilling, prepare the charcoal fire so coals have time to reach medium temperature. At medium, the coals will be ash-covered. To check the temperature of the coals,spread the coals in a single layer. CAREFULLY hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away: approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions.

Never place meat directly over an open flame. An open flame is an indication of incomplete combustion, the fire will discolor the meat by leaving a black carbon residue on the meat. Actually an open flame has a lower temperature than coals that are glowing red. Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.

Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process. These products will burn easily and are seldom considered an internal meat flavoring. Once added, the meat should be turned often to minimize the possibility of burning.

Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bones Steakhouse
http://www.bonessteak.com