Hello all,
It's that colorful and creative time of year again; Autumn. The inspiring season that invokes a myriad of exciting ideas and temptations in a variety of Chefs around the world.
This year, I have chosen to highlight a recipe that I received from one of our family's storage customers a while back. This comes from a dish that hails from Greece and was ultimately recreated by Richard Harnden as a Mexican inspired pastitsio. This particular recipe was published in Sunset magazine back in the day.
As with most chefs, we tend to make our own version of different ethnic dishes... and so, too, with this one...
'Smoked Chorizo Stuffed Bell Peppers' -- smoked chorizo pastitsio stuffed bell peppers with ancho chili sauce suprême, cilantro crema and fresh salsa cruda, pumpkin-ginger bisque and smokehouse beans.
We're glad to provide this nourishing and colorful entree to you, our guests on this wonderful food journey.
Have a great season, everyone.
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