Home Farm Herbery

  (Munfordville, Kentucky)
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Home Farm Herbery’s favorite recipes for Sweet Yellow Banana Peppers



You are getting ready to plant your garden and you are considering Sweet Yellow Banana Peppers and you look and at them and think what do I do with a bumper crop of Sweet Yellow Banana Peppers?  


Here are some of Home Farm Herbery’s favorite recipes.




Of course the obvious is to try canning your sweet yellow banana peppers.  Here is the typical pickling recipe for banana peppers. You can always add ingredients to customize it -- some people like to add jalapeno peppers for a kick of heat; some add garlic. Be creative.

First you'll wash about three pounds of peppers, and then remove the stem ends. Slice them into rings about a quarter inch thick. In a saucepan, bring 5 cups cider vinegar, 1 1/4 cups water, 5 tsps. canning salt, 2 tbsps. celery seed  , and 4 tbsps mustard seed to a boil. Put some dry celery and mustard seed 
 into the jars. Then fill up the jars with your peppers and cover with the boiling liquid. Can according to instructions.  We use them in salads, on burgers, sandwiches and more.



Since Banana peppers are tangy and sweet, so their flavor mixes well with cheese and other toppings; think cured meat or a green leafy vegetable, like spinach or arugula. Here's a quick recipe: Make your own pizza dough and sauce (or buy some at the grocery store). Roll out your dough, leaving a border around the edge for your crust. Ladle on a thin layer of sauce, spreading it around with the back of the ladle. Sprinkle on grated mozzarella cheese. Next, place a layer of torn arugula leaves on the pie. Top with small sliced pieces of cured Italian salami or pepperoni. Top the whole thing off with sliced rings of banana peppers. Bake on a baking sheet for 20 to 25 minutes at 450 degrees.  I bake on a stone so I only bake for 10-12 minutes. Top with grated parmesan cheese. Delicious!


Because Banana peppers have a much milder taste than bell peppers, and bring a different flavor to the traditional dish of stuffed peppers. You can make stuffed peppers meaty or meatless, depending on your preference. If you don't eat meat, think about using rice, quinoa    or some other meat alternative.  Use about a pound of meat for every four good-sized banana peppers. Use mild or spicy, whatever your preference. Slice the top of the pepper, making it into a sort of flip-top. Brown sausage or ground beef in a skillet and set aside. In a large bowl, mix bread crumbs, Romano cheese, an egg, and some salt and pepper together. Stir in the meat and add more bread crumbs/cheese or another egg, depending on how moist or dry you want the stuffing. Gently fill the peppers with the stuffing and close the tops of the peppers. Fry the peppers in olive oil until each side is browned. Serve with a bit of marinara sauce and some grated cheese on top, if desired.


Fried banana peppers are a Southern favorite, served as an appetizer or as a side dish next to roasted ham or fried chicken. You can fry fresh banana peppers, pickled banana peppers, mild peppers or spicy peppers -- whatever you like best. The recipe is super simple and everyone loves them. Here's how to make deep fried banana peppers:

The secret to the Southern recipe is saltine crackers. Wash the banana peppers and slice lengthwise. Remove seeds and pat dry with a paper towel. Soak the peppers in milk, then dip in a mixture of flour and crushed saltine crackers. Fry in hot vegetable oil until golden brown. Remove with tongs, drain on paper towels, and serve while still warm.

Fried banana peppers taste great on their own, with cocktail sauce or even with ranch dressing for dipping. Give your family a variety of dips to choose from!

A very popular appetizer, poppers are peppers split open, filled with cream cheese and deep fried. If you like poppers but don't like the spiciness of jalapenos, why not try some banana pepper poppers? You can get the yummy taste without the heat, and you can make them at home.

Wash the banana peppers and pat dry. Cut in half lengthwise and remove seeds. Fill each half with cream cheese. Here comes the good part. Wrap a small (about a third of a slice) piece of bacon around each pepper and stick a toothpick through to hold. Place them on a baking sheet and bake at 375 degrees until the bacon is crispy. Warning: These are addictive!

For variations on the theme, mix in shredded cheeses like parmesan, Gouda or Monterrey Jack. Forgo the bacon altogether if you don't eat meat or don't like bacon. Or, top the cream cheese mixture with bread crumbs. Add salt, pepper, garlic powder  , paprika -- whatever tickles your palette's fancy!.




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Comments:

I like the idea of banana peppers as poppers I usually use Jalapeno`s. Great tips.

Posted by Allison Staples on May 04, 2014 at 08:52 AM CDT #

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