[USA] Fried green peppers.

[Gulyás]

Because Mr. el Ducko wants to use some of his sausages with vegetables.

1 picture worth a thousand words, and here is what I like for breakfast.

Ingredients estimate.......( Because I learned to cook, I don't use recipes.)

8 peppers..... (cut up 1" by 1"=25mm by 25mm.)
200 gr. smoked bacon..... (cut to small pieces.)
2 large onion. (sliced.)
4 eggs. (scrambled.)
Sausages to taste. (sliced)....(this time my wife wanted something lite, I used wieners.)
Salt to taste.
(Maybe some cracked black/white pepper corns, and ground paprika.)

Cut up bacon to small sizes. Fry/saute bacon in frying pan, in it's own lard.
Add cut up onions, fry/saute till tender.
Add cut up peppers, at this time add sausages, and fry/saute till tender.
Scramble eggs, add to peppers, fry till set.

******because bacon and sausages are salty, be careful with salt.
******Use black/white peppercorns ground/broken up if you wish.
******You can decorate it with ground paprika too.
******You can add some more garlic....(That's for garlic lovers like me.)

******Please do NOT use green peppers, (from store), because when (over)fried, they become bitter. (They are good for shipping, and play football with, nothing else.)

******You can use other vegetables too, such as zucchini, some (little-tomatoes.)

Yes I made some pictures for you too.

These are the peppers I used.



Fried/sauted bacon and later added onions.



Added peppers.



All done.



Most of the time I eat bread with it.

[el Ducko]

Because Mr. el Ducko wants to use some of his sausages with vegetables...

Looks great! I'll be at your door, tomorrow morning, for breakfast. Let's see, Wisconsin is only...
UhOh! That's farther away than I thought. Maybe next... uh...
Well, maybe I'll just try it here. Those peppers look delicious.

[Gulyás]

Because Mr. el Ducko wants to use some of his sausages with vegetables...

Looks great! I'll be at your door, tomorrow morning, for breakfast. Let's see, Wisconsin is only...
UhOh! That's farther away than I thought. Maybe next... uh...
Well, maybe I'll just try it here. Those peppers look delicious.

You're welcome here anytime.

[Cabonaia]

Gulyas that looks fantastic. You've convinced me to grow a nice mix of peppers next year.

For breakfast I love a thick Mexican red sauce on top of eggs. The taquerias make it with dried chiles (I like anchos) - roasted, soaked, then ground up with some of the soaking water (or meat stock is nice), oregano, salt and pepper. Very simple. Do Hungarians dry their peppers and make anything similar?

Inquiring minds want to know!

[Gulyás]

Yes Cabonia.

Hungarians have dishes everything they can imagine, and more.

Here is something similar, it's made sweet or hot.

http://www.amazon.com/Eros-Pista-Paprik ... B000LRILQW

[Gulyás]

Above dish is very good if you add mushrooms too.

[Gulyás]

Some more peppers for sample.



And this is how you start them......





And more pictures of my pepper babies....in my homemade greenhouse.

[Cabonaia]

Here is something similar, it's made sweet or hot.

http://www.amazon.com/Ero...g/dp/B000LRILQW
_________________

Gulyas - thanks, I will look for that. It looks kind of like ajvar...are you familiar with that? I get that at a local middle eastern store that has some eastern european food. I think it is Serbian.

Jeff

[Gulyás]

Hi Jeff.

Yes I'm familiar with ajvar, it's made/produced in southern European countries. I buy mine here, mostly I use it as a dip.

http://parthenonfoods.com/-c-86.html?os ... 79cce6d211

I like picante sauce too.

http://www.food.com/recipe/copycat-pace ... auce-81059

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I also make my own paprika paste, when I have way too much peppers. (otherwise I just give them away.)
I grind them up, the well ripened red ones to smooth paste, and add 200 grams of salt, to every 1000 grams of paste. Put it in glass jars. No need to fridge, or anything else.
I use it as ingredient in cooking, such as in Hungarian goulash. One thing to remember, that it's very salty. Sometime all the salt you need in the dish is in the paste.
And sometime I just spread it on buttered bread.