Posts tagged Cabbage

Stuffed Yellow Peppers

Well it is about time I got back to writing about the tasty food in our market!  Like always I was taking a stroll through the market when a spotted a jar that had lost its label.  Since it was in its proper spot it was easy to tell that the poor naked jar was one of our Hungarian products from BENDE, Stuffed Yellow Peppers. I looked to see if I could find where the label had fallen to see if there was any way to fix it, but alas it was long gone. Since we can’t sell an item without a label I decided that fate had intervened and it was to be my newest subject.

007As always, when I have an item that I don’t have any experience with I start asking around (it is so handy that I work around so many chefs). I went first to Chef Garyn, who is a 3rd generation Hungarian American, to see if this was something he was familiar with. He said that he had seen it used with food that was similar to Antipasto; the other Chefs agreed that the best way for me to sample this was with salami. Up front Chef Josh gave me a small handful of our Cittero salami slices & cut up the end piece for me to use.

Back at my desk I laid out the salami pieces and popped open the jar. “WHOA!!” was the exact reaction to the smell that hit me in the face. The smell of yellow pepper was so overwhelming that it took me completely by surprise. I love hot & spicy things but even I was concerned that I may end up regretting this one. I forked out all 7 of the peppers and added them to the plate to take pictures, the smell was quick to abate and I began to feel more at ease while I took photographs.

Finally I took a deep breath and began. Now I’m not real orthodox when it comes to how I sample everything, I took a big slice of salami curled it around the bottom of the pepper making a salami and stuffed pepper taco and took a bite.

I was relieved that the pepper was not as hot as I had been working it up in my mind. The pepper flavor & heat are what I tasted first, followed briefly by a subtle taste of vinegar before the pepper came back with more of a light burn while I savored the crunch of the cabbage and meaty taste of the salami.014

With the following peppers I tried different ways to dress them up for presentation (maybe I was playing with my food a little). I stuffed salami wedges in the sides, it was not a pretty look and when I ate that one I felt like I was just eating a plain stuffed yellow pepper, and it hid the flavor and texture of the salami and made me realize that the salami slice actually helps offset the hotness of the pepper.

The best way I found was simply to cut the pepper in half and wrap it into a salami roll. I was only able to coerce two of my coworkers into giving them a try and they each had different reactions to how hot the peppers were.  The one agreed with me that it was just within the threshold for being really spicy but still enjoyable enough that neither of us felt a need to go scrambling for a glass of milk. Our other coworker felt it was really spicy and said her mouth was on fire.

I believe that if this was cut up used in an antipasto salad with some pasta & chunks of salami and served cold it would be a big hit at a summer gathering.

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Hot News on a cold day

The market has been open for over a year and a half now. In that time we have been learning as we go. With conversations and over feedback from our guests we are always striving to improve ourselves& exceed expectations. When we have a guest looking for a specific item they enjoyed back home in Germany, the conversation is usually followed by a call or email to our distributors & their importers. One thing that many of our guests have asked for is something hot to add to our sandwich menu. We have finally figured out a way to make this request a reality.

 

The Schweine-QThis week we introduced our new weekly hot special, and what a great week to start! Our usually hot & humid Florida day’s suddenly turned chilly. When everyone else was pulling out their coats & sweaters, Chef Josh wheeled out his smoker.  Using our whole pork loins he set to work. Once the pork was perfectly smoked he made an Aventinus BBQ from one of our popular German beers.

 

The pulled pork was so different in the most unique and wonderful way. Every bite was tender & juicy, falling apart with the unmistakable smoky flavor beneath the BBQ. The sauce picks up and carries the flavor profile of the Aventinus beer used in its creation.  It shared the rich wheaty, taste of the dopple bock.

I’m not a big fan of coleslaw’s.  I usually end up with the kind that is drowned in mayo and sits in the pit of my stomach, or so soggy it should be described as a soup. However I’ve learned from experience that Chef Josh…knows what he’s doing. So while I was little apprehensive at first I figured as always I’d be pleasantly surprised by his recipe.

It is almost sweet, not tangy at all. The shredded cabbage & carrots were all crisp & crunchy. It was covered with just enough sauce to flavor the bite. What I really liked was that it felt light & fresh, not heavy.

 

On their own the BBQ Pulled Pork & coleslaw were the perfect way to sit back and re-live summer cookouts just  one last time before the winter sets in. However when Chef Josh was planning  this out in his head he had a totally different idea in mind. The pulled pork goes on the sandwich WITH the coleslaw & a few slices of dill pickle. I can only imagine the look of horror on my face, but after a little while I remembered that when it comes to all things culinary Josh won’t let me down.  So I sat down at my desk with a Schweine-Q and dove in before I could psych myself out of it.  As usually I was glad I tried something new.  The heavier smoked taste of the hot pulled pork mixed very well with the cool light flavors of crisp coleslaw. Soft bread and small bite of the pickle rounded out the taste.

 

If you don’t think you’re ready to be tough like me and mix BBQ & coleslaw you can always enjoying the other way with coleslaw as a side dish. While we are running this special both the Coleslaw & BBQ are available for purchase by the pound.

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Corned Beef & Cabbage? YES PLEASE!

Erin Go Bragh!

Ok ok ok so maybe “Ireland Forever!” is not the best thing to shout out in a German deli, but it sure made me smile and really gets me excited for St. Patrick’s Day.

What has become a tradition in my house is the Willow Tree’s special Corned Beef and Cabbage.  Usually during the one week its available my husband and I will have one plate a day…for seven days. By the last day we are so full of it we are only too happy wait until next year.

The corned beef is so tender and juicy, with the most delicious briny taste. The red potatoes are always done just right, and served next to our freshly braised cabbage, onions & our favorite Applewood Smoked Bacon.  Together they fill the plate, covering it in a hearty mound of joy. Served on the side is our special Dijon Mustard Egg Sauce, I usually order an extra because it is just SO GOOD to dip the potatoes and drizzle over the corned beef and cabbage.

Because we’ve had so many requests it has been decided that while we can, we will offer the steamship round corned beef at Magnolia Square Market!  So now I can enjoy a full plate for lunch and take home some corned beef for a nice Irish style home cooked dinner. Hmmm I’m thinking a side of colcannon and some hot cross buns…is it dinner time yet?

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