There are hundreds of different varieties of peppers in every color of the rainbow. Some have mild to moderate heat and others just slap you in the mouth! Most of the heat comes from the placental material surrounding the seeds (the veins). Red bell peppers, for example, are simply vine-ripened green bell peppers that, because they’ve ripened longer, are very sweet. Peppers are low in calories and the capsaicin in peppers also increases your body’s metabolism. They are high in potassium, very high in vitamins A and especially C. Peppers have been used in cooking for centuries. You can slice, dice, sauté, roast, sweat, stew, bake, fry and stuff ‘em. Just one jalapeño turns my Caldo de pollo into a flavorful masterpiece.
PAN-SEARED CRAB CAKES
with Arbol chili sauce, “fried avocado,” lime and cilantro
CRAB CAKE MIX (for 10 people)
3 lbs. crabmeat, picked large 1 cup mayonnaise
2 egg yolks
1 1⁄2 tsp Dijon mustard Cayenne pepper
1 garlic clove, microplaned
1 lime zested and juiced Chives, minced
1 shallot, minced
1 stalk celery, peeled, brunoise 5 Tbs breadcrumbs
Prepare the Crab Cake
Using your hands, pick apart the crab, looking for shells to remove. Put crab in a mixing bowl and add all ingredients, mix thoroughly, and taste for seasoning. Form into desired shape for panfrying.
1 red onion
1⁄4 bunch cilantro
2 limes, zested and juiced
1 gram of red pepper flakes
3 oz Tequila (preferably Z pepe)
Salt and black pepper to taste
Mix all together, mold into dome fleximolds and freeze.
Prepare the Fried Avocado
Half, seed, and mash avocados with a fork. Add all ingredients and splash with tequila. Form into 1 ounce balls with an ice cream scoop and lay on sheet tray or baking sheet and freeze. When they are fully frozen (one to two hours), bread them in a 3-stage breading process (flour, then egg wash, then fine bread- crumbs). Refreeze for 30 minutes and bread them again. Hold in the freezer for three to four days.