Oh, just the thought of Jalapeno or Serrano peppers brings intensity. So, spark up the New Year with peppers. For the acclimated, peppers can be eaten whole. Pablano and Hatch peppers can be seared in a skillet or on the burner, a bit, to bring out the flavors. Stuffed Pablano peppers are classics and dried peppers fill the need for flavoring a quantity or a sauce. A little bit of pepper can go a long way. Personally, with sauces, I like to add a little sweet with the heat and pair the flavors to the protein.
Kelly’s Malbec Beef Tips
Classic ratatouille can be boring; so, bring the on the heat with powdered red cayenne pepper. Dip quality beef tips (or chicken breasts) in equal parts of premixed red cayenne pepper and paprika. Then, dip the beef tips (or chicken) in flour. Sear the beef tips (or chicken breasts) in 1/4 cup of cooking oil and remove from the pot. Into the same oil, add 1/4 cup of diced carrots, 1/4 cup of celery and 1/4 cup of chopped or minced onion. Stir frequently. Stir in 1 teaspoon of red cayenne pepper and 1 teaspoon of paprika for more “heat.” Add 1 -6 oz. can of tomato paste. Stir thoroughly and let it bubble up. Then, slowly add one 15 oz. can of tomato sauce. Stir the mixture thoroughly and let it bubble. Very slowly, while stirring, add 1 bottle of Malbec wine and 3/4 of a quart of beef broth for beef tips (or chicken broth for chicken breasts).  Adjust the seasoning by adding 1 tablespoon of sugar, as needed.  Insert the seared beef tips (or chicken breasts) back into the mixture. Simmer for 4 to 5 hours and serve over pasta  (or rice). Welcome your friends, family and the New Year with this great dish! © Kelly McBride Loft