Author Topic: December 2011 Monthly Challenge: "Peppers!" (Read 26612 times)

Bill/SFNM · « **Reply #40 on:** December 10, 2011, 07:12:05 PM »

Bravo, Don. Espectacular.

CDNpielover · « **Reply #41 on:** December 10, 2011, 10:35:20 PM »

That looks great, Don! too bad you can't email me a slice

Guts · « **Reply #42 on:** December 11, 2011, 08:20:37 AM »

yes, Don that looks like a very tasty pie

buceriasdon · « **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

norma427 · « **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

Bill/SFNM · « **Reply #45 on:** December 11, 2011, 09:47:11 AM »

Quote from: buceriasdon 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

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.

CDNpielover · « **Reply #46 on:** December 11, 2011, 12:48:33 PM »

Quote from: norma427 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

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

TXCraig1 · « **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

TXCraig1 · « **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

cosgrojo · « **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...

Tscarborough · « **Reply #50 on:** December 11, 2011, 02:52:46 PM »

Man, Don and Norma, those looked so good they made me make a pizza when I had no plans to do so.

Poblano and Anaheim peppers sliced to rings and grilled with white onion in ghee and cracked black pepper over provolone and Monterrey jack, with some grape tomatoes and a dusting of cilantro and Sarvechhio.

norma427 · « **Reply #51 on:** December 11, 2011, 03:04:17 PM »

Tom,

Your Poblano and Anaheim peppers sliced into rings “pepper” pizza sure looks delicious!

Great choice of toppings.

I think I am going to gain weight from just looking at all these gorgeous looking pizzas in this thread.

Norma

buceriasdon · « **Reply #52 on:** December 11, 2011, 03:06:45 PM »

Tom, Crack open a cold one and I'm on that.

Don

buceriasdon · « **Reply #53 on:** December 11, 2011, 03:08:59 PM »

Norma, I'm going to have to cut back looking myself

Don

norma427 · « **Reply #54 on:** December 11, 2011, 03:14:47 PM »

Quote from: buceriasdon on December 11, 2011, 03:08:59 PM

Norma, I'm going to have to cut back looking myself
Don

Don,

Lol

All these members are giving me more new ideas, including yourself.

I love peppers so all these pictures and pizzas really have me interested.

Norma

parallei · « **Reply #55 on:** December 11, 2011, 04:38:24 PM »

Nice work everyone. All the vibrant colors are a treat.........I'm sure they eat well too.

TXCraig1 · « **Reply #56 on:** December 11, 2011, 04:41:11 PM »

Tom, I'm loving that one too.

TXCraig1 · « **Reply #57 on:** December 11, 2011, 09:24:29 PM »

Here is one inspired by Don's tuna and Omid's little fish.

Tomato, oregano, sardines, olives, garlic slices, and sliced calabrian Chiles sauteed in EVOO (oil and all spooned over the pie before baking). When it comes to heat, the picture doesn't do it justice. It was SPICY!

This is one of the best pies I've ever made. Talk about a pie made for red wine. I had a bottle of '98 E&E Black Pepper Shiraz open. It's almost "light" for a big shiraz and friuty, round, and really oaky. Together with this pie, the combination was just over the top.

Craig

norma427 · « **Reply #58 on:** December 14, 2011, 06:37:04 PM »

I might as well post the 3 pizzas I made with peppers yesterday. I have another idea for next week with peppers in the dough, but don't know how that will work.

Norma

TXCraig1 · « **Reply #59 on:** December 14, 2011, 06:51:04 PM »

They all look great - I REALLY like the first one!

CL

Author Topic: December 2011 Monthly Challenge: "Peppers!" (Read 26612 times)

buceriasdon

buceriasdon

buceriasdon

parallei