It’s been a while since I’ve posted regularly. My hobbies have ebbs and flows, fading away temporarily then reappearing with a bang. I’ve been concentrating a lot on my music over the past few months, namely squaring up for and planing out with my band, Sounds in Color. We had two shows in the fall and are taking a little bit of a break in and around the holiday.
With more time freed up and some new gadgets and ingredients I received as Xmas gifts, I’ve been cooking a lot. I feel that working on my presentation is important, and something I don’t have a lot of experience with. So here it is, a very simple recipe of green and red bell pepper sauce that I just happened to plate with some chicken, grits, basil and roasted vegetables.
Next I layered grits on the plate with a large spoon and dragged the spoon through to the right to create an asymmetrical shape.
I followed the grits with a very large basil leaf and some oddly-cut and portioned carrot celery and onion.
The basil leaf was topped with some slices of chicken breast, the one on the end laying flat.
Finally, I used a squirt bottle to make several different sized dots of green pepper sauce.
Yields 3/4 cup of red and 3/4 cup of green pepper sauce
Prep time: about 5 minutes
Cook time: about 20 minutes
Special equipment: stick blender, pastry or basting brush, plastic squirt bottle
For red pepper sauce:
2 Tbsp. olive oil
1 red bell pepper, chopped
1/2 large onion, chopped
1 tsp. salt
about 1/4 cup water
In a small sauce pan heat oil over medium-low heat until shimmering. add red bell pepper, onion and salt. Sweat until very soft, about 20 minutes, making sure not to brown the peppers. Add water to thin out sauce. If still to thick, add more water 1 Tbsp. at a time. If too thin, place pan over medium heat and reduce making sure not to scorch the bottom.
For green pepper sauce: Repeat above steps, substituting greed pepper for red.