Author Topic: December 2011 Monthly Challenge: "Peppers!"  (Read 11379 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Registered User
  • Posts: 15430
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #25 on: December 08, 2011, 12:01:28 AM »
As frustrating as it is, and believe me I know how frustrating it is, I always learn more from my failures than from my successes.

CL
Pizza is not bread. Craig's Neapolitan Garage


buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #26 on: December 08, 2011, 08:12:32 AM »
CDN, thinking back over the last year's Monthly Challenges I can recall a few dismal failures along the way. Just goes with the territory.  Like Craig, I learned from them. I roast my own peppers on the stove burners turning with tongs to blacken. I've never seen bottled roasted peppers here. Place them in a sealed bag and allowed to cool. I wash the skins off under a faucet, chop or puree and drain in a strainer to get rid of the excess water. I look forward to your next effort.
Don

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4242
  • Location: Santa Fe, NM
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #27 on: December 08, 2011, 08:16:58 AM »
CDN, thinking back over the last year's Monthly Challenges I can recall a few dismal failures along the way. Just goes with the territory.  Like Craig, I learned from them. I roast my own peppers on the stove burners turning with tongs to blacken. I've never seen bottled roasted peppers here. Place them in a sealed bag and allowed to cool. I wash the skins off under a faucet, chop or puree and drain in a strainer to get rid of the excess water. I look forward to your next effort.
Don

The whole point of these monthly challenges is to inspire you into experimenting and venturing into new territories - to try something you have never done before and might not have otherwise attempted. Failure comes with the territory and is just as important as success in improving your skills.
Sometimes I use big words that I don’t fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #28 on: December 08, 2011, 06:12:21 PM »
 A friend dropped by the last time I made pizza for Alejandra and I so my pizza was gobbled up before pics were taken. Roasted red pepper and basil pesto with shrimp. I add quite a bit of garlic and red pepper flakes to this pesto as I find the pesto a bit sweet otherwise. That's why sometimes they are called sweet peppers. Very tasty pizza. :D
Don

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #29 on: December 08, 2011, 07:42:22 PM »
Don,

Your roasted pepper and basil pesto with shrimp pizza looks very tasty!  :)  Did you use a different formulation for your dough? 

Norma
Always working and looking for new information!

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #30 on: December 08, 2011, 08:21:29 PM »
Thanks Norma, That's my kinda of pizza. ;D I think what others might like better, and I may try it myself one day, is to use a spicier sausage, what have you, because of the sweetness of the roasted red pepper pesto. No, that is my usual dough however it was baked in my new mini oven, though it is a work in progress, today's trial bake went quite well, I was very pleased with the crust. Next time more heat. this was at 650 degrees F. GM Better for Bread from Wal Mart, 60% hydration, yeast and salt. I slowly add flour to the water, then rest for a bit, holding out the salt till the end, then add the sea salt dissolved in a touch of water and then finish mixing in my KA. 200 gram dough ball. Made the dough early this morning, kept in my reefer, then two hours at room temp. I do like overnight CF a bit better.
Don

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #31 on: December 08, 2011, 08:33:33 PM »
Thanks Norma, That's my kinda of pizza. ;D I think what others might like better, and I may try it myself one day, is to use a spicier sausage, what have you, because of the sweetness of the roasted red pepper pesto. No, that is my usual dough however it was baked in my new mini oven, though it is a work in progress, today's trial bake went quite well, I was very pleased with the crust. Next time more heat. this was at 650 degrees F. GM Better for Bread from Wal Mart, 60% hydration, yeast and salt. I slowly add flour to the water, then rest for a bit, holding out the salt till the end, then add the sea salt dissolved in a touch of water and then finish mixing in my KA. 200 gram dough ball. Made the dough early this morning, kept in my reefer, then two hours at room temp. I do like overnight CF a bit better.
Don

Don,

I thought your crust on your pizza you posted looked different.  That is why I asked if you used the same formula.  Your mini oven does look very promising.  Many butchers in our area make many kinds of sausage.  Some are really hot and some do have peppers in them. 

Thanks for telling me how went about mixing your formula with Better for Bread flour and what you baked your pizza in.  :)

Norma
Always working and looking for new information!

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3768
  • Location: Austin, TX
    • Pizza Anarchy
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #32 on: December 08, 2011, 08:55:07 PM »
Nice pizza, Don!  Here is my first entry.  It is a little subtle regarding the peppers, but they are there, little globes of red bursting with make-you-cry love.  Chile petins, my favorite.  Also a heavy load of crab meat and chimmichuri, over a 50/50 blend of provolone and Monterrey jack.  7 day dough with a store marinara sauce.  Pics of dough in my PA thread.

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #33 on: December 09, 2011, 09:15:55 AM »
Tom, Su pizza es muy rico! I'm going to have to give chimichurri a try, sure looks tasty. An aside I rarely see pequin chiles here in my part of Mexico, I think they are used in more northern cuisine.
Don


Offline cosgrojo

  • Registered User
  • Posts: 65
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #34 on: December 09, 2011, 08:23:32 PM »
Ok... So my work made my planned 48 hour cold ferment turn into a 72 hour ferment. The dough: two red bell peppers, one yellow bell pepper... Roasted, peeled, seeded, pureed (added some water to thin it out), then strained. Used the roasted pepper liquid as the "water" for the dough. 24 hour bulk ferment, then a re-ball, and then 48 more hours in the fridge. The dough smelled awesome!!!

I decided to attack this Iron Chef style, make "pepper" be involved in every aspect. Habanero cheddar cheese, freshly grated. Maple syrup glazed peppered bacon. Queso fresco infused with chiles. Tricolor (red, yellow, orange) bell pepper compote. I also made a finishing sauce (thank you tscarborough)... Pablano chimmichurri (made with garlic, cilantro, parsley, pablano peppers, lemon juice, red wine vinegar, salt, pepper, olive oil, and a little honey). Noone but me wanted the finishing sauce... No body believed me that it would cool it down!

It is really hard not to feel very happy with myself... Not just because of the concept, but it was sooo good. I am still recovering from the "chile rush" that I get when I eat something that spicy.  The dough was really good. Soft, crispy, chewy, and tender at the same time... Best specialty dough I've made.

http://i1140.photobucket.com/albums/n579/cosgrojo/69f3f770.jpg

http://i1140.photobucket.com/albums/n579/cosgrojo/2f20f20f.jpg

http://i1140.photobucket.com/albums/n579/cosgrojo/e56cd842.jpg

http://i1140.photobucket.com/albums/n579/cosgrojo/24f201ae.jpg

http://i1140.photobucket.com/albums/n579/cosgrojo/9ffc29cc.jpg

I hope you guys like it!

Offline TXCraig1

  • Registered User
  • Posts: 15430
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #35 on: December 09, 2011, 08:27:51 PM »
cosgrojo,

Looks really good to me. I can see why you're happy with it!

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3768
  • Location: Austin, TX
    • Pizza Anarchy
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #36 on: December 09, 2011, 08:43:56 PM »
Oh yeah, nice. 

parallei

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #37 on: December 09, 2011, 11:02:03 PM »
Norma,

Concerning the water in the shrooms:  If your oven in the shop is going anyway, consider slicing the shrooms, placing them in a sheet pan (or whatever) drizzling with a bit of olive oil, a pinch of thyme and baking for a few minutes.  You'll need to keep an eye on them, but this has worked for me in the past at 500 deg or so.

Paul

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #38 on: December 10, 2011, 06:07:56 AM »
Norma,

Concerning the water in the shrooms:  If your oven in the shop is going anyway, consider slicing the shrooms, placing them in a sheet pan (or whatever) drizzling with a bit of olive oil, a pinch of thyme and baking for a few minutes.  You'll need to keep an eye on them, but this has worked for me in the past at 500 deg or so.

Paul

Paul,

Thanks for your tip on how to get the water out of the mushrooms in the deck oven. I guess the same method could be used for peppers.

Much appreciated!  :)

Norma
Always working and looking for new information!

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #39 on: December 10, 2011, 06:52:52 PM »
Ok. So for tonight's pizza I used caribe chiles stuffed with homemade chorizo. I forgot that before I chopped the black olives more. A homemade slow cooked tomato sauce followed with Pepper Jack cheese,thin sliced onions and the stuffed peppers with oregano sprinkled as garnish, I was going to use cilantro but it went bad on me. I did switch back to my standby Mexican flour for this one.
Don
« Last Edit: December 10, 2011, 06:55:51 PM by buceriasdon »

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4242
  • Location: Santa Fe, NM
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #40 on: December 10, 2011, 07:12:05 PM »
Bravo, Don. Espectacular.
Sometimes I use big words that I don’t fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence

Offline CDNpielover

  • Registered User
  • Posts: 699
  • Location: Northern New Mexico
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #41 on: December 10, 2011, 10:35:20 PM »
That looks great, Don!  too bad you can't email me a slice  :-D


Offline Guts

  • Registered User
  • Posts: 275
  • Age: 62
  • Location: EL Cajon/San Diego, ca.
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #42 on: December 11, 2011, 08:20:37 AM »
yes, Don that looks like a very tasty pie
Guts/AKA/Kim
"Vegetarian - old Indian word for bad fisherman"

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #43 on: December 11, 2011, 09:12:38 AM »
Thanks for the kind words everyone. It's a take off on my chile relleno(ray/yawn/o) pizza. I don't care for deep frying but do like the roasted pablano peppers with different fillings so I came up with something different. I have never tried to batter the rellenos and then bake the pizza, I have made baked chili relleno casseroles in the past but in the four or five minutes bake time for pizza I'm not sure the batter would bake totally. I guess there is only one way to find out......
Don

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23832
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #44 on: December 11, 2011, 09:28:19 AM »
Another submission to this months challenge of “peppers” is the one Nancy Silverton’s focaccia I made last evening with peppers.

Norma
Always working and looking for new information!

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4242
  • Location: Santa Fe, NM
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #45 on: December 11, 2011, 09:47:11 AM »
Thanks for the kind words everyone. It's a take off on my chile relleno(ray/yawn/o) pizza. I don't care for deep frying but do like the roasted pablano peppers with different fillings so I came up with something different. I have never tried to batter the rellenos and then bake the pizza, I have made baked chili relleno casseroles in the past but in the four or five minutes bake time for pizza I'm not sure the batter would bake totally. I guess there is only one way to find out......
Don

Don,

Last year I had some leftover chiles rellenos - poblanos stuffed with cheese and fried in an eggy batter. I sliced them into rounds and used them as a topping for a pizza. I think I posted about it somewhere here, but the search function isn't cooperating with me right now. It was a great use for leftovers, but not something I would make from scratch just for pizza.
 
Sometimes I use big words that I don’t fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence

Offline CDNpielover

  • Registered User
  • Posts: 699
  • Location: Northern New Mexico
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #46 on: December 11, 2011, 12:48:33 PM »
Another submission to this months challenge of “peppers” is the one Nancy Silverton’s focaccia I made last evening with peppers.

Norma

Norma - Beautiful, a work of art!  i bet it tasted as good as it looks, too! 

Offline TXCraig1

  • Registered User
  • Posts: 15430
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #47 on: December 11, 2011, 12:50:27 PM »
caribe chiles stuffed with homemade chorizo...
slow cooked tomato sauce followed with Pepper Jack cheese...
thin sliced onions and the stuffed peppers with oregano sprinkled as garnish...

Good grief that sounds good. It's like reading a pizza romance novel.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

  • Registered User
  • Posts: 15430
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #48 on: December 11, 2011, 12:53:13 PM »
Beautiful Norma. That's one of of the best and most appetizing looking focaccias I've seen.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline cosgrojo

  • Registered User
  • Posts: 65
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #49 on: December 11, 2011, 01:43:58 PM »
I'm speechless right now... You guys are good. Don and Norma... Holy $&@"!! Those are beautiful. Back to the drawing board... :)