Peperonata is one of those dishes that manages to be incredibly easy, delicious and simple but also annoying AF for the sole reason that you get sticky. And I hate being sticky. Abhor it even.
This is feeling is impossible to avoid when attempting to de-seed any amount of bursting, roasted late summer peppers.
As I’ve aged, I’ve come to realize there are worse things in life than being sticky and gotten over it. (Or at least I keep telling myself that.)
Simply, peperonata is a dish made-up of sliced, roasted peppers, most often served as a side to other things. It’s great with or on-top-of literally any protein and can be eaten at any temperature. Various other ingredients can jazz up your basic peperonata too.
For example, you can add stewed, pickled or caramelized onions, olives, capers, even some herbage action if you’re feeling it. The list goes on… Basically, I’ve figured out you can literally add 75 – 85% of whatever is in your pantry to a peperonata and it will probably taste O-K, if not excellent.
In summation, it’s worth getting sticky over.
Peperonata (that’s worth getting sticky over)
- 8 medium peppers – try gypsy peppers, jimmy nardellos, long italian, etc. just don’t go basic and get a bell pepper puhleease
- 1/2 cup small black olives, pitted and roughly chopped – try gaeta or nicoise
- 1/4 cup parsley leaves, picked
- 2T fresh oregano, chopped
- 2.5T sherry vinegar
- 1/4 cup extra virgin olive oil
- kosher salt
- black pepper
- Preheat your oven’s broiler and line a baking sheet with tin foil. Place the peppers on the lined baking sheet and broil, rotating the peppers with tongs every minute or so, until the peppers’ skins are blackened and roasted. Immediately place the peppers in a bowl and cover with plastic wrap.
- After the peppers have cooled enough to handle, get to work slipping the skins off the peppers. De-seed and de-vein the peppers, trying to reserve any juice that comes out of them. Slice the peppers into strips that are around 1/3″ thick and place in a bowl, adding in any reserved pepper juice too.
- Whisk together the oregano, EVOO, vinegar and salt and pepper to taste in a small bowl. Pour this over the peppers. Add the olives and mix everything together.
- To serve, plate the peperonata in a shallow bowl or high-lipped platter. Garnish all over with picked parsley. Remember, this dish can be served at all kindssssss of room temperatures.
I was thinking about highly underrated/under the radar party foods the other day and lamb ribs came to mind. They’re like the edgier, slightly strung out but wearing a really nice APC leather jacket cousin of the individually frenched out lamb chop hors d’oeuvres you get during the cocktail hour at suburban country club communion parties or OTT long island persian weddings.
I would say they’re the perfect item to serve during a small gathering amongst close friends.
I specify close friends because your hands will be sticky and you’ll probably get some shmutz on your face but they’re really tasty/great with drinking, you can get them pre-individually cut from your butcher, and once they’re cooked they can all be piled high on a plate at the beginning of a party for the taking, no further thinking necessary.
Lamb riblets for a small gathering amongst close friends
- 12ea lamb riblets
- 1c water
- 1c lamb or veal stock
- Lamb Spice
- 1T kosher salt
- 1t ground coriander
- 1/2t ground cumin
- 1/2t crushed chili flake
- 1/2t fresh ground black pepper
- Lamb Glaze
- 1/2c red wine vinegar
- 1/4c honey
- 1/4c pomegranate molasses
- 1T butter
- 1T orange zest
- Mix all lamb spice ingredients together in a small bowl.
- Season the lamb ribs on all sides with the lamb spice. Wrap the ribs tightly in plastic wrap and marinate at least 3 hours or overnight in the fridge.
- Remove the ribs from the fridge and preheat the oven to 300F. Unwrap the ribs and place in a roasting pan with stock and water, adding more water if necessary to the ribs are almost covered but not quite. Cover tightly with foil and place in the oven for 45 min. to 1 hour.
- To make the glaze, combine all glaze ingredients except for the butter and zest in a small saucepan. Bring to a boil, lower heat, and let the mixture reduce by half. Turn off the heat and stir in the butter and zest.
- Remove ribs from the pan and place on a foil-lined baking sheet. Turn up the oven temp to 425F. With a brush or baster, cover the ribs with some of the glaze. Place in the oven for 5 to 7 minutes. Remove, brush the ribs with the glaze, and return to the oven. Repeat the process another 3 to 4 times until the ribs are cooked and sticky.
- I like to serve these ribs with a simple Greek yogurt dipping sauce I make with whatever I have in house/want to use up. A good template to use is for every little cup of whole milk Greek yogurt, you can stir in:
- salt & pepper to taste (obviously),
- juice of 1/2 lemon,
- 1/2 grated clove of garlic,
- 1-2T chopped herbs (a little parsley/mint never hurt anyone),
- 1/2-1t some spice of your choosing (sumac, za’atar or similar spices from the lamb spice come to mind),
- 1/2t-1T sweetness of your choosing (lil bit of honey or pom molasses encore perhaps?)
(/also feel free to garnish these ribbies with some crushed spices/fresh chopped herbage. We were pretty hungry once these were finally cooked so I neglected to include that addition in the pics…sorry not sorry.)
Below is a vintage post from Beth Food Ever 1.0 circa 2013 for your reading pleasure.
Sometimes I’m so trendy it makes me want to vomit. This is true.
But eff all the haters.
I’m gonna embrace my god-given foodily trendiness.
That’s right…. bring on the mason jars, bitch.
However, unlike other Pinterest hos, I’m actually quite proud of my original mason jar creation. In fact, I’m not even going to Google it to see if someone else has done it before. That would merely depress me.
(Update: I have since Googled it. Ex-nay on the riginal-ay.)
I mean, all in all, mason jars are actually pretty great and easy to find too. You can purchase them at your local hardware store, Target, Sur la Table, etc.
Walmart does not sell mason jars. Actually, I didn’t check. But just like don’t go there because that would be gross.
ANYWAYS back to the mason jars. People (and by people I mean me, and by me I mean you and me) love for the following reasons:
1. They’re cheap as fuck.
2. You can drink out of them.
Mason jar margs! (Would this actually work though on a blender….? Someone try it and let me know.)
(But I imagine something like this would happen.)
3. You can eat out of them.
I’m sorry that just looks stupid and pointless.
4. You can get crafty with them.
This could actually work and be efficient…
5. You can actually do what their original purpose was and can with them.
But that would be too simple.
6. And you can COOK and EAT out of them.
Genius (I know).
Which brings us to our recipe, courtesy of moi. It is really quite simple, quite delicious, and clean-up is a febreeze. Also it’s totally seasonal which everyone loves. Le duh.
Candied Ginger Apple Jar Tart with Oat Crisp Topping
- 2 medium Granny Smith apples; peeled, cored, and cut into 1” chunks
- 1 teaspoon fresh lemon juice
- 1 teaspoon apple pie spice
- 2 tablespoons candied ginger, finely chopped
- ¼ cup flour, divided
- ½ cup oats (not quick cooking)
- 1/3 cup light brown sugar, divided
- ½ teaspoon salt
- ¼ cup unsalted butter, diced into ¼” bits
- ¼ cup vegetable oil
- ½ cup prepared or purchased sugar cookie dough
- ½ cup fresh whipped cream, lightly sweetened
- Non-stick cooking spray
Special Equipment: 4 half-pint mason jars
- ) Preheat oven to 325°F. Spray each mason jar with the non-stick cooking spray. Divide the cookie dough into four 2-tablespoon balls. Flatten the balls to ¼”-thick disks and lightly press the dough into the bottom of each mason jar, letting the dough go slightly up the side of the jar.
- ) Place chunked Granny Smith apples in a medium bowl. Add fresh lemon juice, apple pie spice, finely chopped candied ginger, ¼ teaspoon salt, 2 tablespoons light brown sugar, and 2 tablespoons flour. Toss ingredients together until the apples are evenly coated. Divide the mixture equally between the four mason jars.
- ) In a small bowl, mix together the oats, vegetable oil, and the rest of the light brown sugar, flour, and salt. Add the diced butter and with your hands, gently incorporate the butter. Divide the oat crisp mixture equally amongst the four fruit-filled mason jars, lightly packing the topping down.
- ) Place the mason jars on a baking sheet. Bake for 45 minutes to 1 hour until the topping has set and is golden brown. Cool for 10 minutes and serve with fresh whipped cream.
Just make it. It’s so good.
And you’ll have leftover cookie dough nomnomnom.
So you have your Lambo.
You have your Mercy.
You have it all…but you still have your studio apartment with the kitchen that’s made for ants. And tough for you, your friends are people and not ants.
On top of that, you still want to be a social butterfly and spread your wings. You still want to be able to have your people friends (not ant friends) over for a drink, a meal, a good time, etc. etc.
I feel you.
am watching see you.
I am downloading your browser history.
One party dilemma you will always need to deal with when short on space (and probably a dishwasher)? Glassware.
As my great great Uncle Andy once said, “One’s company, two’s a crowd, and three’s a party.”
For company and crowds, I recommend you bring out your finest Baccarat/Riedel/Schott Zwiesel/Señor Frogs-branded stemware and delight in the clinks of actual glass whilst you make toasts to the merriments of your friendship. But when it comes to actual parties, I embrace
landfill friendly recyclable disposable cup.
You could only provide one real glass per guest but, I mean, who wants their Chateau Merlot mixed with remnants of Freixenet mixed with remnants of Ciroc Coconut & Agua? I’ll tell you who. No one. That’s why I recommend disposable cups. No dishes, no breakage, no problems.
Many of you may have thought your disposable days were behind you after you received your diploma proclaiming you a Bachelor of the Universe (or Science, or Arts, or whatever). That life from there on out was going to be all Murano glass goblets and Swarovski crystal carafes…
But you see child, real glassware takes up a lot of space when entertaining and due to people’s propensity to abandon cups mid-drink or move from fino sherry to beer to wine to liquor to liqueur in one evening, you are pretty much guaranteed to find little abandoned glasses and orphaned little glass shards littering your precious slivers of available counter space before the clock strikes eleventy.
Don’t fret though, there are some great options now for those who plan in advance
or wash their disposable cups and reuse them every time instead of running to your bodega a la minute.
For me, I must admit there is a sleek, modernity (
or lack thereof) to the classic red Solo Cup and for that reason it is my party cup of choice.
Personally, I insist on the real thing when flying Solo. In fact, I have been known to go to three separate CVSs just to avoid buying their private label “Solo-style” cups.
Now, I’m going to say something rather bold, but I do believe that the red Solo Cup might be the little black dress of the everyday entertainer. You should always have one ready to go.
That is all.
Till latro, I bid adieu.