Lou, here are the Giardiniera recipes for you.
They all look great, I can't wait to try them myself.
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Homemade Hot Pepper Giardiniera
relishes/preserves
1 pound mature green hot peppers; sliced
your choice, jalapeno, M, Mirasol,; serrano del Sol
mesilla finger hots, or; italian roasters
1 heaping cup diced celery
1/2 heaping cup diced carrots
1/4 cup diced cauliflower florets
1/4 cup diced red peppers
6 large cloves garlic; minced
1 cup white vinegar
1 cup Water
2 tablespoons sea salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
soy bean or canola oil; to cover
If your 're a paesan gardener who likes to grow his own peppers, this
is a really quick, good and authentic Italian recipe to use. All the
below mentioned peppers are similar in size about 3 inches long,
firmly textured, easily sliced and have a medium heat. Scoville rating
of 5,000 to 15,000, the key to a happy faced beef eater.
Place the peppers, celery, carrots, cauliflower, red pepper and garlic
into a medium sized mixing bowl and combine. In a saucepan heat the
vinegar, water, salt, pepper, pepper flakes, garlic powder and Italian
spice until it comes to a boil then remove immediately from the heat.
When the brine cools down to lukewarm, pour it over the vegetables,
mix with a spoon cover and refrigerate for 2 days to mellow.
On the third day, strain the vegetables through a fine mesh strainer
and place into a mason jar. Add about 1/2 cup of the strained marinade
into the jar, then add enough oil to just cover the peppers and
vegetables. Refrigerate and shake the jar every couple of days before
using. Two weeks mellowing time seems to work the best.
Notes: Street Foods Chicago Cookbook
Yield: 1 quart
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Sweet Red Peppers and Garlic (Giardiniera)
relishes/preserves
6 large red or green peppers
3 large garlic cloves; sliced
1/2 cup light olive oil
1 teaspoon dried organo
dash of garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Commonly known or ordered as "sweet" at beef joints! The secret is to
use extremely fresh red or green peppers and to sauté them up slowly
in a good light olive oil. Be sure to remove the cooked pepper salad
from the refrigerator 20 minutes before topping on your beef.
Cut peppers in half, core and remove all the pits and seeds. Cut each
half into 8 long strips. Heat a large high-sided non-stick skillet,
add the oil and garlic and let the garlic steep in the hot oil for
exactly 1 minute. Now add the peppers and sauté over medium heat for 3
to 5 minutes being sure to toss the peppers so that they are all
covered with the hot oil.
Reduce the heat to low, season with the salt and pepper only and
continue tossing and sautéing for another 10 minutes. When the peppers
just take on a touch of brown on their skins and are softened, add the
oregano and garlic powder then toss the skillet a few more times to
redistribute the seasoning.
Immediately pour the hot peppers into a Pyrex bowl and cover
with a piece of plastic wrap to steam and infuse the flavors. When the
peppers are cooled, toss gently, store in a glass container and
refrigerate until needed.
Notes: Street Food Chicago Cookbook
Yield: 1 quart
** Exported from Now You're Cooking! v5.84 **
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Classic Beef Stand Giardiniera
relishes/preserves
1 16 oz jar hot pepper giardiniera in oil; without vegetables
1 heaping cup small diced celery
1/2 heaping cup small diced carrots
1/4 heaping cup small diced cauliflower
1/2 red pepper; small diced
1 teaspoon Italian herb spice
dash red pepper flakes
1 cup Italian green olives
Commonly known as "hot" when ordered at the beef stand. Most joints I
know use this standard recipe mix to stretch out a pre-processed jar
of hot peppers. Some people like more vegetables and some like more
peppers so feel free to adjust the amount to your liking. You can also
substitute for the fresh vegetables in this recipe 2 cups of pickled
"vegetable" giardiniera that is drained and chopped.
Heat a medium saucepan full of lightly salted water and when it comes
to the boil, add the diced celery, carrots, cauliflower and pepper and
cook for exactly 1 minute.
Drain into a colander, rinse with cool water then dry completely.
Place all of the diced vegetables, seasonings and olives in a mixing
bowl and combine. Pour over the top the hot pepper giardiniera with
all the oil, and again toss to thoroughly combine. Place the mix into
a 1 quart mason jar and refrigerate for 3 to 4 days before using.
Notes: Street Food Chicago Cookbook
** Exported from Now You're Cooking! v5.84 **
koko
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