grilled peppers stuffed with cream cheese

These are pretty much exactly what the title says - grilled peppers stuffed with cream cheese. I have peppers growing in the garden - they are shaped like Anaheims - but are not nearly as hot (they are a little hot). I took 4 peppers, cut off the tops, used a paring knife to remove the seeds, and stuffed them full of cream cheese. I used a knife to get the cream cheese started and them shoved it in with the back of a chopstick. I didn't fill them as full as I could have - and, in hindsight, they would be good stuffed full.

I threw the stuffed peppers on a grill at the same time I put on steaks - I turned the peppers when I turned the steaks. They were roasted, a bit charred, and very tasty. They were a bit fragile as hot cream cheese came out the top when I moved them.

Carnitas / tomatillo salsa

Adapted from Cooks Illustrated May / June 2008.

I have made this twice - it worked well both times.

Pork:

2-3 lb. pork butt roast cut into 2 in. chunks
salt and pepper
1 t cumin
2 bay leaves
small onion
1 t dried oregano
juice from a lime
2 c water
1 orange

preheat oven to 300
add pork, 1 t salt, some pepper, cumin, onion, bay leaf, lime juice, and water to a dutch oven
juice the orange and add the juice and the orange halves
bring to simmer over high heat
put in the oven and leave it for 2 hours

remove pork from pot, reduce remaining liquid over high heat for about 10 minutes - until slightly thickened

shred pork and add in reduced liquid, turn on oven broiler, prepare cookie sheet by covering with foil and adding a cooling rack.

Spread the shredded pork on the cooling rack and broil for 5 or 6 minutes until slightly crispy,

Tomatillo salsa:

1 big can of tomatillos - drained
half an onion
dried cayenne pepper (or somthing hot - fresh jalapeño if one is available)
.5 t cumin
pinch of salt
2 T cilanto leaves
1 t white vinegar
1 t sugar

add everything to a food processor and pulse

Tsatsiki sauce

Quick, easy, tasty

1 C Plain yogurt
juice of .5 a lemon juice
1 T Dill from a tube of dill
1/4 C cucumber (finely chopped)
pinch or two of salt
1 crushed garlic clove
2 T minced onion

Mix and eat with pita chips, carrots, pita bread pieces, gyros, chicken souvlaki, etc...

the tube of dill makes this particularly easy to make with other common ingredients. I guessed at the amounts - adjust as necessary, use judgment, don't make it gross.

Wet dough no roll pizza recipe

This is adapted from a recipe in the September / October Cook's Illustrated

The dough is not very hard to make - though it takes time, most of the time is rising. Also, it is only easy with a stand mixer - without it, it would be a pain to mix for so fast for so long.

3 cups flour
1 2/3 c. water
1 1/4 tsp. salt
1 1/2 t yeast
1 t sugar
5 T olive oil
1 t salt


Combine flour, water and salt ans stir with dough hook for 3 minutes and then let it rest for a while

add yeast and knead for a minute or so on low speed
increase to high speed and knead fro 8 minutes or so

add to oiled bowl, oil, and let rise for 2 - 3 hours

spread into oiled baking sheet and bake on a stone in the middle of a preheated 40 degree oven
for 25 minutes

I pulled the pizza out after 10 minutes or so and spread it with pomodoro sauce
sausage, and mozzerella cheese - and some fresh basil added after I took ot out.