Gypsy Pepper Onion Salad Recipes

WHITE BEANS AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.

GYPSY CHICKEN (IN CAST-IRON SKILLET)

Steps:

• Roast peppers: Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Half and deseed the peppers. Place them on a tray lined with baking paper and roast them in the oven for about 20-30 minutes until the skin blackens. Remove from the oven and carefully transfer the peppers to a freezer bag. That will make the peeling easier. Leave them there until they are cool enough to handle.In the meantime, start cooking the chicken. Alternatively, you can grill the whole peppers and the chicken parts on the grill.
• Divide the chicken into parts: chicken thighs, chicken drumsticks, and the breasts. Use the rests (wings, backbone, neck, and various scraps) to make chicken stock.
• Season: Generously sprinkle the chicken parts on both sides with salt, pepper, and sweet paprika powder.
• Cook: Heat the skillet. Add the chicken parts, skin side down, and let cook, unmoved, on medium heat for 10 minutes.
• Flip: Carefully flip the chicken pieces and turn the heat down to medium-low. Continue cooking for about 20-30 minutes. Check if the chicken is cooked through by piercing it at its thickest part. The juices should run clear. If the juices are still pink, continue cooking and recheck every 5 minutes (Note 4).
• Prepare sauce: While the chicken is cooking, peel the roasted peppers and slice them into thin slices. Finely grate or press the garlic cloves. Place the garlic into a bowl, add some salt and pepper. Stir very well. Add 250 ml/ 1 cup cold water and stir. Add the pepper slices and stir.
• Finish: When the chicken is cooked through, pour the garlic pepper sauce into the skillet. Sprinkle with the chopped parsley and serve with white bread or polenta.

GYPSY PEPPER & ONION SALAD

Steps:

• Sweet, thin-fleshed peppers, such as Gypsy, Lipstick, and other mild peppers, are delicious sliced thin and dressed as a raw salad. Choose a mixture of yellow, orange, and red peppers. Cut them in half lengthwise and remove the stems, membranes, and seeds. Cut the peppers lengthwise into very thin slices. Peel a red onion, cut in half lengthwise, and slice very thin (there should be about half as many onions as peppers). Combine the peppers and onion, and dress with salt, a splash of red wine vinegar, and olive oil. Peel and finely chop a garlic clove, or pound it to a paste in a mortar, and add it to the peppers and onion. Let the salad marinate a bit to soften, add some chopped herbs, if you like, and serve.

GYPSY SALAD

Steps:

• 1. Mix pepper, onion, peas, mushrooms, and celery with Chiffonade Dressing refrigerate, covered, for 1 to 2 hours before serving. 2. Meanwhile cut ham, beef, and cheeses into julienne strips. 3. At serving time, using slotted spoon, arrange marinated vegetables on individual plates lined with lettuce leaves surround with meats and cheeses. Pour remaining marinade dressing into pitcher and pass separately.