Flank On Peperonata

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“Flank On Peperonata”

Or, as you might read on a “up to date” , “modern” menu :

Tender Wagyu kobe beef, dry aged for 42 days and 7.5 hours, sautéed in extra extra extra virgin olive oil on a finely tuned $ 200k aga stove in a guy fieri designed kitchen, accompanied by farm raised baby bell peppers from a farm 370 yards away from our kitchen, perrier-washed grape tomatoes, organic grown pearl onions which were hand selected and washed by  a young, 16 year old future master chef , and lightly, delicately and expertly sprinkled with cilantro which has grown undisturbed by such adversaries as snow and sandstorms on a sunny slope in the beautiful napa valley…………….blah blah blah ……

But then, to each his/her own cup of tea   🙂

Here we go :
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Read also :  Food’s Biggest Scam : The Great Kobe Beef Lie !
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Bon Appetit !   Live is Good !
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11 comments

  1. Vibrant, fresh and colorfully magical. Harmonious and perfect simplicity. The beef looks as if there would be no knife needed, did you cut it with your fork edge?

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  2. That looks fantastic. Beautifully cooked and beautifully presented, Its what I call real food. Incidentally, these two food cultures tend to blend, however is peperonata historically from Sicily or is it an Italian version of a ratatouille. I have the Mise en place for a ratatouille ready for tomorrow with the family coming for an early Christmas. Vegetable stews are gods gift to chefs irrespective where they are from. George Hill – Salonculinaire.com

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  3. Hi George,
    Hard to ever find out who came up with the idea of sauteing onions, peppers, garlic, tomatoes, basil, etc. And when there were eggplant, zucchini and whatever else fresh vegetables available, throw that in as well. I believe that when the same or similar ingredients were available in different parts of the world, similar dishes evolved sooner or later. But that’s just me assuming 🙂
    Cheers

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  4. Hi David,
    basically ratatouille without the eggplant / zucchini. 🙂
    Cheers

    Saute onions, garlic, add peppers, tomatoes, salt, pepper, oregano, basil, stew until peppers are heated through (old fashioned you cook it down a lot more, but presentation will suffer ).
    Just before serving, add some more fresh basil leaves, parsley and chives.
    Option : anchovies and / or capers.

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  5. David Gooch wrote:
    That’s a fine looking dish. Every time I run it, no one has ever heard of it before. My version is more brothy; with a veloute like base so I am curious about your recipe. I learned the dish from an ex chef from Lola’s in Cleveland, Ohio. Now I’m curious if I’ve been doing it wrong all these years. Would you please send me your recipe? I typically serve it with a hearty laquered fish (seabass, amberjack), fried shitake rissoto croquettes, pepperonata and topped with fried fennel. Chef David Gooch of Bistro de la Reine in Slidell, LA dlgooch1007@gmail.com

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    1. In the database that underpins “Professional Recognition Program” at http://auschef.com where commercial chefs may assess their culinary knowledge in various phases of their cookery career we have well over 2000 culinary questions, split into degrees of difficulty and many with graphics.

      One of the questions in the very “advanced section of vegetables preparations” happens to be:

      Which preparation below is not a classical Mediterranean ragout of vegetables?
      Bohemienne
      Caponata
      Vichy
      Ratatouille

      I am always on the lookout for suitable commercial cookery technical questions and will add

      Which best describes the Mediterranean classical preparation “peperonata”?
      A vegetable ragout
      A pizza with a base of bell peppers
      A red pepper sauce from Tunisia
      Pork cooked in wine and capsicum

      It is the sort of question that “Masters” should know” Like it – Thanks for the lead

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  6. Haha, ok Chef Hans…..you had my eyes glazing over right after the “perrier-washed grape tomatoes”….enough with the multi-adjectively-described food. Can I be a chef and not be a foodinista? Your dish looked awesome even with it’s simple description of “flank on peperonata”…..’cuz I knew what you meant immediately! And I also knew that it would taste great regardless of technique or whether it’s Italian or French or just you throwing together some beef and produce. Sorry but all those words got in the way on this one and I went straight for the pictures! Thanks.

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  7. Patricia, That’s exactly my way of thinking. However, sometimes we have to describe our food in he business, but even then I think we should keep our feet on the ground. In most restaurant environments, “Flank on Peperonata” might not be appropriate, but between food lovers and food enthusiasts, I believe thats all the description I need, especially when the pic’s are provided 🙂
    Bon Appetit !

    Like

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