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There's a food blog for everything, though even I didn't realize there was one completely devoted to bananas. It makes sense, though -- even the phrase "banana blog" is cool.
The Yummy Banana has a recipe for something that isn't bananas but has the word in its title: Twice Baked Banana Peppers. I had no idea these things were called banana peppers. They have other names as well (at least I think they're the same thing): pepperoncini and Tuscan peppers. Full recipe after the jump.
Twice Baked Banana Peppers
6 whole Banana Wax Pepper
Desired amount of Peanut Oil
1 package of Baby Dutch Yellow Potatoes
2 tablespoons Unsalted Butter Divided use
1/4 cup Heavy Cream Scalded
Desired amount of Coarse Sea Salt and Rainbow Pepper
1/8 cup Parmesan Cheese Grated
2 ears Corn Kernals removed
1/2 cup Mozzarella Cheese or Monterey Jack, shredded
Rub Peppers with peanut oil and place under broiler until skin begins to blacken slightly. Rotate to cook evenly on all sides. Remove from broiler and place in a plastic bag or in a bowl and cover with plastic. This will allow peppers to sweat so skin can be removed. Keep in bag for approximately 15 minutes. Remove skin by peeling, stem can remain on. Slice open pepper on its side and remove seeds and membranes.
Boil potatoes in salted water. Cook on simmer until tender. Remove and hand mash with 1 1/2 tablespoons butter, cream, salt and pepper and grated Parmesan cheese.
In a saute pan, add 1/2 tablespoon butter and saute corn kernels quickly with salt and pepper approximately 30 seconds on high heat. Add to potato mixture.
Begin to fill peppers with potato and corn mixture, being careful not to break the flesh of the chile. Place on a sheet tray, top with shredded cheese and melt under broiler.
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7-10-2007 @10:31PM noksagt said... I've always used "pepperoncini" to refer to smaller, spicier peppers & "banana pepper" to refer to ther larger sweeter ones.
Wikipedia says that I'm unamerican (or perhaps just a little Italian) for doing this:
http://en.wikipedia.org/wiki/Banana_pepper
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7-11-2007 @9:50PM dario said... yes noksagt, you're being italian indeed, we use "peperoncini" (with a 'p') for the smaller, spicier ones: bravissimo!
As for 'tuscan' peppers... There's very little of them here in Tuscany, we have mostly the usual red, yellow and green bell peppers! Had wonderful ones in Hungary, though.
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