Capsicum 2 Grub Club

The Grub Club (our Red Wing dinner group) met on the 3rd of August, 2007, and the theme was Capsicum—the pepper family. I mentioned in a previous column that we were the dessert course for a dinner that required capsicum in every course. I had so much fun researching and testing recipes that in the end I couldn’t decide between two that were really good. So I brought them both.

Our group decided that the whole dinner was one of our best (we’ve been doing this for five or six years) and I really want to share these delicious recipes.

The appetizer course from Randy and Susan Johnson was spicy chicken wings (not really Buffalo wings, but a close contender) and a variety of fresh stuffed peppers from the Johnson’s garden.

First course was supplied by Valerie and Tom Schooley and was a deliciously refreshing pepper salad.

Main course was grilled and served by our host, Mike Christensen and his wife Kay (Mike is the main cook in this couple)--Monk Fish on a bed of peppers with a side of small red peppers that weren’t really too hot, stuffed with cheese. Actually none of the dishes were over the top on heat. I had planned to bring several bananas to slice up and serve whenever the heat overwhelmed, but forgot them. We really didn’t need them anyway.

Oh yes and then there were the desserts: Coconut Caramel Cream Custard with Pineapple Concasse and Ancho Chile Flourless Chocolate Cake.

If any of you decide to try this menu, rest assured you will not need a fire extinguisher nearby—or even bananas.

Everything is for approximately 8 people

Susan’s Chicken Wings

3 lbs. wings (separated at joint)
1 whole bottle Tiger Sauce
2 Tbs.Tabasco sauce
1 cup orange juice
2 Tbsp. olive oil
2 cloves minced garlic
1 tsp. salt
One-half tsp. pepper

Place all ingredients in a large freezer bag and marinate for 24 hours. Heat oven to 375 degrees; place wings in baking dish and bake for 45 minutes or until done, basting every 10-15 minutes with sauce. Serve with celery sticks and creamy, cool dressing.

Roasted Red Pepper Salad with Bacon Dressing and Pine nuts (Epicurious.com and Valerie Schooley)

4 medium-size red bell peppers
4 medium-size yellow bell peppers
8 bacon slices (about 8 ounces)
2 garlic cloves, minced
One-fourth tsp. dried crushed red pepper
2 tsp. chopped fresh basil
1 Tbs. Sherry wine vinegar
One-fourth tsp. coarse kosher salt
One-fourth cup pine nuts, toasted
Assorted salad greens

Char peppers over open flame or in broiler until blackened on all sides. Transfer peppers to large bowl; cover tightly with plastic wrap. Let stand 15 minutes. Peel and seed peppers. Cut peppers into one-third-inch-wide strips; place in medium bowl. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)

Cook bacon in heavy large skillet over medium heat until crisp. Transfer bacon to paper towels to brown, about 1 minute. Add basil and stir 10 seconds. Stir in vinegar and one-fourth tsp. salt. Pour warm dressing over peppers in bowl. Crumble bacon and add to peppers along with pine nuts; toss to coat. Season to taste with additional salt and pepper and serve over salad greens


Grilled Monkfish with Poblano Peppers

3 pounds Monkfish
One-half tsp. ground cumin seed
1 tsp. paprika
One-fourth tsp. cayenne pepper (or to taste)
One-fourth cup (packed) fresh cilantro
1 large clove garlic
One-half cup extra-virgin olive oil
8 Poblano peppers, roasted and skinned
Salt and pepper

Garnishes:
Fresh rosemary
Toasted pine nuts
Lime wedges
Chile oil to drizzle over before serving

Using food processor, make a paste of cumin, paprika, cayenne, cilantro, garlic and olive oil (add last through feed tube). Cover Monkfish, cut in 6-oz portions, with paste and let marinate for at least 2 hours in refrigerator. Grill about 8 minutes per side or until done, but not dry. Plate fish on bed of roasted peppers and garnish with above ingredients, drizzling chile oil last.

Coconut Caramel Cream Custard with Pineapple Concasse

One-half cup brown sugar
2 Tbsp. water
Cooking spray
4 large eggs
One and two-thirds cups half and half or whole milk
One-half cup sugar
One-third cup cream of coconut
2 tsp. vanilla extract
One-eighth tsp. salt
Pineapple Concasse (recipe follows)

Preheat oven to 325 degrees. Combine sugar and water in small heavy saucepan or skillet over medium high heat; cook until sugar dissolves, stirring frequently. Cook approximately 2-3 minutes. Immediately pour into 8 (4-ounce) ramekins, coated with cooking spray, tilting each ramekin quickly until caramelized sugar coats bottom of cup. Blend next 6 ingredients with wire whisk until well-combined. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 x 9 x 2 inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 50 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan and chill for at least 4 hours. Loosen edges of custards with a knife. Place a dessert plate over ramekin and invert. Serve with pineapple concasse and a small dollop of whipped cream.

Pineapple Concasse

One and one-half cups finely chopped pineapple
1 Tbsp thinly sliced fresh basil
One small jalapeno pepper, seeded and de-ribbed, chopped very fine
1 tsp. sugar
1 Tbsp. fresh lime juice

Combine all ingredients in a small bowl. Cover and chill for at least 4 hours.

Ancho Chile Flourless Chocolate Cake

6 oz. Semisweet Chocolate, chopped
2 oz. Unsweetened Chocolate, chopped
1 cup butter, diced
One-half cup brown sugar, packed
4 eggs, beaten slightly
1 Tbsp. Ancho chile powder (I made my own with dried Ancho chiles blended fine in the blender)

Preheat oven to 350. Line bottom of 9 x 9 inch pan with parchment. Place all chocolate in large bowl. Melt butter, sugar and chile powder in saucepan. Stir to dissolve sugar. Pour over chocolate, whisk till smooth. Cool slightly and add eggs. Pour batter into prepared pan. Place pan in roasting pan. Pour enough hot water in roasting pan to come half way up cake pan. Bake about 1 hour until toothpick comes out with a few moist crumbs on it. Chill. Hold pan over low heat for 15 seconds to loosen. Place plate over pan and invert. Peel off paper. Sprinkle with powdered sugar and serve with a dollop of whipped cream.