Wednesday, August 25, 2010

Hungarian Hot Peppers

This is a food blunder type of post. I got a handful of Hungarian hot peppers, thought they were called Italian hot frying peppers for some reason, and cooked them in entirely the wrong way. Just a reminder to you who read this blog: I am no chef, I am no culinary master. I am simply using this blog as a way to hopefully help others feel more bold in exploring seasonal cooking and CSA's and perhaps expand their cooking menus. I am a novice and just love creating in the kitchen, so do not think that my recipes are fail-safe, even though many of them are really just recipe reviews from actual chefs.
Anywho, I made the most spicy dinner the other night. I literally yelled when it only touched my mouth! I sauted some onions and hungarian hot peppers, adding some pepper and italian sausages. This is an easy meal we have often, though usually with bell peppers. This time I thought it would be nice to have some heat, and thinking that most italian peppers are just a tad spicy, I could use 4! Bad idea!!! It was so hot that I did not even eat them and the sausage still burned my mouth. I have a better use of them forthcoming in this week's menu.
BUT, the tomatoes on toast with cheese were fantabulous! I took good bread and toasted it, spreading Boursin (a soft french spreadable herb cheese found in most supermarkets) on top. Then I topped it with some of my wonderful heirloom tomatoes. So good I have bought 3 more packs of Boursin and had that for dinner about every Tuesday night. And Wednesday for lunch. It is addicting, I am forewarning you.

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