I saw these giant red peppers at the supermarket the other day - Ancient Sweets - and had to try them, mostly because they matched so well with the decor of our kitchen.
I thought they might be interesting prepared as chiles rellenos. First I roasted them directly on the gas burners of our stove, then rinsed off the charred skin under the tap.
I made a filling out of half a pound of ground pork, half a cup of chopped onion, plus some tomato and mushroom ragout I had left over from the previous weekend. Lots of chiles (chipotle, ancho, and regular chili powder, habanero hot sauce), plus the addition of pork, transformed the ragout into a completely different dish.
After stuffing the peppers, I simply pan-sautéed them in a little bit of olive oil until heated through, then served them with a garnish of extra pork stuffing, scallions, and a drizzle of Sriracha mayo.
The peppers themselves were delicious and extremely sweet. The filling was also pretty great, if I do say so myself. But best of all was the corn muffins I whipped up, also using leftovers. Remember the Cope's Sweet Corn I made recently? I had a ton left over and needed to find some way to use it up.
Tender Corn Muffins
1 cup yellow corn meal
1 cup flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup oil
1 cup Cope's Sweet Corn, prepared according to the directions here and puréed (will be a thick paste)
1/2 cup heavy cream
1/2 cup milk
1. Preheat oven to 425°. Combine dry ingredients in a bowl. Beat oil, eggs, cream, milk, and corn puree together and add to dry ingredients, stirring until just combined. Bake in a greased 6- or 8-cup muffin tin or 9x9x2-inch pan for 20 to 25 minutes.