Hotsy Totsy Porkn Peppers Recipes

GRILLED PORK CHOPS WITH LONG HOTS AND YELLOW BELL PEPPERS

Steps:

• Heat your grill. Season pork chops with steak seasoning, salt and pepper. Heat olive oil in a saute pan and add hot peppers, yellow bell peppers, basil and garlic, cooking over medium heat until light golden brown. Grill pork chops to desired doneness and arrange on serving platter with peppers and garlic mixture.

HONEY PORK AND PEPPERS

Steps:

• In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.

HOTSY TOTSY SUPER HOT SAUCE

Steps:

• Combine all ingredients in small food processor.
• Chop until peppers and garlic are finely chopped.
• Taste for seasoning (I dare you!).
• Store in 1/2 pint jar in refrigerator.

HOTSY TOTSY PORK'N PEPPERS

Steps:

• Combine pork & 1 tbsp soy, stir well & set aside.
• Combine the remaining soy, juice, vinegar, honey & cornstartch. Stir well.
• Spray a skillet and over high heat stir fry the pork until browned (1 1/2 minutes).
• Remove pork from skillet.
• Stir fry the peppers for 2 minutes.
• Return pork to skillet & add juice mixture.
• Bring to a boil and cook 1 minute, stirring constantly.
• Add noodles. Cook until heated through.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

HOT & SOUR PORK & PEPPER STIR-FRY

Steps:

• Place the rice in a saucepan with 300ml boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low. Cook for 15 mins, by which time the rice should have absorbed all the liquid and be perfectly cooked. Dry-fry the sesame seeds until toasted golden, then tip into a small bowl and set aside.
• Heat the oil in a non-stick frying pan or wok, add the pork and peppers and stir-fry for 5-6 mins over a high heat until the pork is lightly browned and cooked through. Mix the cornflour and soy sauce together in a bowl, then add the lime juice, honey, chilli and sesame seeds, plus 6 tbsp cold water. Pour into the wok and cook until the sauce has slightly thickened, tossing the pan to coat the pork and peppers. Serve with the rice.

HOTSY TOTSY COUNTRY RIBS

Steps:

• Mix all the ingredients except the potatoes and ribs together.
• Place the potatoes in the crockpot.
• Top with the ribs.
• Pour in the chili mixture over the ribs & potatoes.
• Turn on low for 6- 7 hours.
• If you wish you may do this on High for an hour an 4-5 hours on low.
• Enjoy (I hope).

HOTSY PASTA

Steps:

• 1. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
• 2. Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes. Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes. Season with salt and pepper and stir in the parsley. (Makes about 4 cups of sauce.)
• 3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!