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Kirk's Traveling Kitchen News and Blog


A Promised Recipe.

A new client of mine requested this recipe after an anniversary dinner I cooked recently for she and her husband. This piquante pepper sauce is great for full flavored fish (wild salmon, tuna, etc.) or roasted chicken, and especially delicious with fried shrimp or calamari. The key ingredient, pappadew peppers from South Africa, are available in the deli section of Schnucks. Here it is, enjoy:

1 cup pappadew peppers
1 small onion, diced
1 large red pepper, seeded & diced
1 tablespoon garlic, minced
1 medim carrot, shredded
1/4 cup dry white wine
1/2 cup chicken stock
salt & pepper, to taste
3 tablespoons flat-leaf parsley, minced
pappadew pepper brine, as needed

Preparation: Saute peppers, onions, garlic and carrots until soft. Deglaze with white wine, simmer until absorbed, add chicken stock. Cook 5-10min.. Puree in blender or with stick blender, return to sauce pan and add parsley and brine until desired consistency. Serve warm.