Seven Pepper Sauce Recipes

SEVEN-SPICE UNSTUFFED PEPPERS

Steps:

• Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes.
• Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate.
• Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired.

SEVEN PEPPER SAUCE

Steps:

• I really like Classical music while I make this dish. Don't know why, but it just seems to fit. My favorite is Tchaikovsky: Suite No.2 Capriccio Italienne, Op.45. And a cold Coors!
• Combine the onions, bell peppers (I use a mix of red, yellow, and green), and celery in a small bowl and set aside while you start the roux.
• To make the roux, in a heavy 2-quart sauce pan, heat the oil over medium-low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until the roux is light brown - about 2 - 3 minutes. Be careful not to let the roux scorch or splash on your skin.
• Remove from the heat, and immediately stir in the red, white, and black pepper. Return to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, fresh peppers and garlic, stirring well.
• Continue cooking about 2 minutes, stirring constantly. (Since we're cooking the seasoning and vegetables into the roux, the mixture should be quite pasty.) Remove from heat.
• In a separate 2-quart sauce pan, bring the stock to a boil. (1 bullion cube to 1 cup water works OK). Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 ½ cups, about 15 minutes. Skim any oil from the top, and serve immediately.