All I can think when I first saw the first Holiday Time peppers ripen was, cool they look like tiny tomatoes or a Christmas garland if you also consider their name...that's where I'm going to take this dish" holiday's in the summer" if you will. So the first thing that came to mind was to make a puree of the peppers and turn them into a "liquid pepper" or encapsulate the pepper puree in a thin film of alginate or the technique called "esferificacion" . When I harvest what I could out of my plant(4 ripen ones and 2 unripe) last Tuesday there were also some red cherry tomatoes ready for harvest and some oregano flowers, hum??? I thought we also got a Smoked tomato gazpacho "consomme" on hand from a special, yes this is the way to go...after taking some pics of the peppers and tasting them(they are some what simple flavor peppers,grassy, a little bitter and
the ripen ones slightly piquant) it made perfect sense to pair all this elements on a fresh summer dish that was brite like a garland on the holidays.
"Liquid Holiday Peppers"salted and goat cheese stuffed holidays, smoked tomato gazpacho "consomme", "smoked"cherry tomatoes and oregano flowers
The salt brougth out the flavor on the shy ripen holidays as well as the oregano goat cheese did with the bitter "green"ones, balancing those flavors. I made a puree with the flesh of ripen holidays and added some cherry tomato to balance those flavors without overpowering the pepper. A few "smoked" tomatoes tie in the flavors of the refreshing consomme and for a deeper flavor and crunchy texture we made some "chicharrones" out of the tomato skins...At the end I was satisfied with the textures and flavors that complemented the Holiday Time peppers, ornamental? who said that? all it
takes it's a little work and imagination!
DONT FORGET TO WATCH THE "VIDEO" ON THE CHILE WHISPERER CHANNEL!
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