Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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First of all – calm down, don’t be scared, hold your horses, don’t panic !
Despite their vicious name, “cherry bomb peppers” (sometimes just called “cherry peppers”), are not very hot at all, registering at just 2500 to 5000 Scoville heat units (SHU). (Think jalapeno). They can be red, yellow or green and, depending on the pickling marinade, the original heat-level is sometimes brought down to a mild, tasteful flavor which adds a welcome light kick (the kick of a lady, not the kick of a mule) to some otherwise overly sweet and/or mild dishes, without burning your mouth to a crisp.
And of course, as I have mentioned many times, pls adjust the recipe according to the preference of the folks you serve your food to, so if you do not enjoy chilies, just omit them 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Chicken  on  ChefsOpinion
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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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9 comments

  1. Hi Stefan,
    That’s why there is a huge difference between a good, professional cook and a not so good professional (or amateur) cook 🙂
    Unfortunately, it is a “catch 22” – if I have to explain it………..
    I suggest that you read the following post – it might lets you understand a bit better one of the myths that exist’s in the World of cooking, mostly because a bad or partial education is sometimes worse than none at all 😦
    Cheers my friend 🙂
    https://chefsopinion.org/2015/11/30/poulet-beaucoup-dail/

    Like

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