One of my favorite food shows to watch is Michael Chiarello's. Not only is he easy on the eyes, but he's also a damn fine chef. A girlfriend of mine recently spent some time in Napa and she went to his new restaurant, Bottega Ristorante. She said it was fabulous. Also, if you've not checked out his Napa Style catalog, you're missing out on some good home furnishings. Very Napa and very I-talian. One of my favorite sides that I use frequently is his "Damn Hot Peppers". These ARE damn HOT peppers. I've served them alongside hamburgers as well as omelets. Let your imagination run wild. You might want to modify the number of peppers to make it not so DAMN HOT! They last about a week in the frig.
Damn Hot Peppers1/4 cup EVOO3 1/1 lbs green bell peppers, cored, seeded and cut into 1/2 inch squares
1/2 lbs jalapeno peppers, sliced crosswise into 1/4 inch thick rounds
1 tbls sea salt
3 1/2 cups fresh tomato puree or 1 can (28 oz), whole tomatoes peeled
Heat the olive oil in a large pot over moderately high heat until almost smoking. Add the bell peppers, jalapeno, and salt and stir to coat with oil. Adjust heat so the bell peppers cook without caramelizing and cook, stirring often, until they have softened, 20 to 30 mins. Add the tomato puree and simmer until the peppers are completely tender and the sauce has thickened, about 30 mins., adding a little water if the sauce gets too thick before the peppers are tender. Let them cool and then refrigerate.
Makes 7 cups
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