Biquinho Pepper Pesto Recipes

BISON TENDERLOIN WITH PIQUILLO PEPPER PESTO AND TAPENADE MASHED POTATOES

Steps:

• For the piquillo pepper pesto: Combine the piquillo peppers, Parmesan, pine nuts, garlic, honey and red chile flakes in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce. Season with salt and pepper. Reserve.
• For the tapenade: Combine the olives, anchovies and garlic in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce.
• For the mashed potatoes: Put the potatoes in a pot, cover with cold salted water and bring to a boil over medium-high heat. Cook until fork-tender, 5 to 7 minutes.
• In a separate saucepan heat up the milk.
• Drain the potatoes well to remove any excess water. Using a ricer, mash the potatoes into a mixing bowl while they are hot. Add the butter, mascarpone and a splash of the hot milk and fold into the potatoes until incorporated. Add just enough milk to achieve a velvety consistency. Season with salt and pepper. To keep warm until serving, place the bowl over a pot of simmering water.
• For the bison: Preheat the broiler on high.
• Place a large saute pan on high heat and add enough oil to coat the bottom of the pan. Sprinkle both sides of the bison tenderloins well with salt and pepper and place on the smoking-hot pan to sear. Once a crust has formed on the bottom, remove the meat from the pan and slice it. Return the slices to the pan. Spread the slabs of butter on top of the meat. Season with a little more salt and pepper and place under the broiler until the butter is melted.
• Put the arugula in a bowl, drizzle with extra-virgin oil and toss together. Season with salt and pepper.
• To assemble: Barely fold 2 tablespoons of the tapenade into the potatoes. Place several pieces of the bison on each plate and top with a dollop of the piquillo pepper pesto. Spoon some of the pan butter sauce over the bison and garnish with some arugula. Put a scoop of the tapenade-marbled potatoes next to the bison and garnish with minced chives.

THE HIRSHON BRAZILIAN PICKLED BIQUINHO PEPPERS - CONSERVA DE PIMENTA BIQUINHO

Steps:

• Make the preserving liquid by combining the vinegar, cachaça, sugar and salt in a medium sauce pan, bringing the liquid to a boil and boiling for two minutes. Reserve, keeping simmering - it should have the consistency of a thin syrup. If not, reduce to that state, then simmer.
• Prepare a large mixing bowl by filling it halfway with cold water, then adding several ice cubes. In another saucepan bring at least 4 cups (1 liter) of water to the boil.
• If using fresh peppers, put the peppers in the boiling water and let boil for 20 seconds only. Remove from the heat, drain immediately in a sieve or colander, then plunge the peppers into the ice water to stop the cooking process. Drain again. Reserve.
• If using canned or jarred peppers, the boiling step may be skipped.
• Using a properly sterilized Mason jar or other canning jar, pack the jar loosely with peppers plus the remaining spices including the rosemary sprig.
• Bring the preserving liquid back to the boil, then fill the jar completely with the liquid. Tap the jar on a table or countertop a few times to make sure there are no air bubbles in the jar. Seal the jar and process in boiling water.
• When processing is complete, let the jar cool completely on a wire rack. Let the jar stand in a cool, dark place for at least two weeks before consuming, and keep uneaten portions in the refrigerator once the jar is opened.

BIQUINHO PEPPER PESTO

Steps:

• Wash and prepare all fresh produce.
• Place all of the ingredients except for the oil into a food processor.
• Run the processor on high and slowly drizzle the oil into the blending pesto.
• You may have to stop and scrap down the sides of the food processor several times.
• Continue to blend until the pesto is completely combined.
• Store in an air tight container. It is best to drizzle a thin layer of oil over the pesto to prevent browning. Refrigerate and use within 4-5 days. However, it also freezes well for future use.
• Enjoy.