Peppadew Pepper Fest at Wohlner’s Deli This Week
Peppadew Peppers come from a random mutation in the fields of South Africa. This little red pepper is so sweet and cherry-flavored that you'll swear it's been soaked in Kool-Aid. And while there's a burst of sweetness on the front, the peppers have a pleasant bite on the back end. I imagine that stuffed with buffalo mozzarella and a bit of ham and basil these are divine. Peppadew Peppers are wonderful stuffed with Goat Cheese, Boursin, or Feta Cheese
To stuff Peppadews with Goat Cheese or Feta Cheese mix 2 Tablespoons of cream or half and half with the cheese to make it easier to stuff into the Peppadews.
Peppadew Pork Cutlets with easy and quick White Wine Sauce
- 4 pork cutlets , trimmed of fat, and seasoned with salt and black pepper
- 1/2 cup flour, for dusting
- 3 Tablespoons, canola oil or olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, sliced
- 1 tsp dried rosemary (or 1 Tablespoon chopped fresh Rosemary)
- Pinch of white sugar or Sugar in the Raw
- 1/2 lemon, zested and 1 tbsp juice
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 14 Peppadew Peppers, halved
- Over medium heat add 2 Tbsp oil to a non-stick pan.
- Season and dust the pork with a little flour. and brown the pork on both sides, about 2 minutes per side. Remove pork cutlets from the pan and set aside.
- To the pan add the onion, garlic, rosemary, a pinch of sugar and some salt and black pepper. Cook until golden and softened, about 5 minutes. Add the lemon zest and juice, white wine and stock, and bring to a boil. Reduce to a simmer and add the pork. Cook for 5 minutes.
- Add Peppadew Peppers and to pan and cook for 5 minutes more, until pork is tender and sauce is thickened.
Chicken Scarpariello with Peppadew Peppers (adapted from Food and Wine Magazine)
- 4 Chicken Hindquarters (thighs and drumstick separated) (about 2 pounds)
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves, halved lengthwise and lightly smashed
- 4 large rosemary sprigs, broken into 2-inch pieces
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 1/2 cup Peppadew peppers, sliced
- Season the chicken with salt and pepper and dust with flour.
- In a large skillet, heat the oil until shimmering.
- Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes.
- Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned.
- Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
- Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes.
- Add the lemon juice and butter and swirl until emulsified.
- Return the chicken and any accumulated juices to the skillet.
- Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes.
- Transfer the chicken and sauce to the platter and serve.
Peppadew Pizza with Chicken and Carmelized Onions
For a fast and easy to make pizza use Weisenbergen Pizza Crust Mix, and use canned Pasteorelli Pizza Sauce which you’ll find at Wohlner’s
- 1/4 cup cooked chicken breast, lightly shredded
- 1/2 cup coarsely grated fresh mozzarella
- 5 Tbsp caramelized red onion
- 5 Tbsp Coutier Goat Cheese
- 5 marinated red Peppadew® peppers from Wohlner’s Deli, roughly chopped
- Caramelized Red Onions: An hour before you are ready to bake the pizza, add one large red onion (sliced) into a medium heated pan coated with olive oil. Add a pinch of salt, and reduce the heat to low after 10 minutes. Cover and let cook for another 40 minutes, or until the onion is brown and drastically reduced in size.
- Once the dough is ready, transfer it onto a well floured surface.
- Cover a rolling pin in flour and roll out a 16” circle of dough.
- Gently, but not perfectly, place the edges over the pizza to make a 14” pizza from the 16” a 16” circle of dough. (Pinch an inch of dough around the edge.)
- Add the pizza sauce to the top of the dough.
- Top the pizza with the mozzarella, shredded pulled chicken, Peppadew® peppers, goat cheese, and caramelized red onions.
- Bake pizza as the pizza crust instructions direct, about 8 to 10 minutes.
Peppadew Pepper Martini (adapted from New York Times)
Martini’s classically come with olives or brined cocktail onions. In our version this week we use a Peppadew Pepper which both a little briny, a bit sweet, and bit piquant.
- 2 lime wedges
- A pinch of salt
- 1.5 oz gin (or infuse vodka with peppercorns, juniper and allspice berries - congrats you just made gin)
- 1 oz. of brine drained from Peppadew Peppers
- Lemon Lime Soda
- Seltzer or club soda
- Garnish with stuffed Peppadew Pepper stuffed with Goat Cheese or cream cheese.
- Using a muddler or the end of a spoon, muddle 2 lime wedges with a pinch of salt in a cocktail shaker.
- Fill the shaker with ice and add 1 1/2 ounces infused vodka and 1 ounce brine.
- Shake well, strain into a chilled 6-ounce martini glass and top off with equal parts lemon-lime soda and seltzer.
- Garnish with 1 or 2 of the Peppadew Peppers (preferably stuffed with plain of herbed Goat Cheese or cream cheese on a skewer.
- Repeat to make each additional cocktail.