Salad was served every night with dinner and the olives and roasted peppers were always on the table. I still make them too. Thank you for sharing your way.
What I love most about watching your channel is the practical experience you demonstrate to us that most people can't get otherwise. It's obvious that you worked in a restaurant for some time and gained so much real-world experience. I worked in an Italian restaurant as a teen for a few years and still to this day remember the culinary basics I learned. Thanks for doing this!
JoeThe presentation.is easy to follow. Excellent result.The stories you share about your father and grand mother are stories that are so member able and are are told for many years to come.I look forward to watching your other videos.Thank you.
I still blacken mine on the stove , steam them in a brown paper bag for 15 minutes, then we slide the steamed blackened skin off the pepper. Slice them up and put that in a bowl with garlic, a little oregano, and some chopped fresh basil. then let it marinate. Thats how my grandmother made them back in the day.
+captainjohn51 Yes love it!! I did two videos, one on the stove which is how I do it and the other in the oven as many people do not like the stove burner idea. lol When i get 4 burners going on the stove at once you will freak and laugh as the house looks like she is burning down. Thank you for the kind words and input. Joe
My motherinlaw for a little spicy taste would roast a few jalepeno pepper and deseed and add to the same recepie...it is delicious with Italian bread....loved it!
You can freeze them for a while but remember botulism is next to impossible to kill, even frozen. The oil also provides botulism with a protective blanket. You might try a usda approved canning method but you not only have to skip the oil you will have to add vinegar to get the acidity to the correct level to kill off the botulism. You might find a pepper relish recipe on the usda canning site. The Bell canning books usually have fda approved recipes as well. If you’re buying peppers for roasted peppers just buy what you need. They will last a a month in the fridge.
I core the peppers then tap all the seeds out before I cook them. Makes a lot less mess when pealing them later. I see no difference in the quality or flavor. Just less mess. I also started "sweating" them in plastic tupperware with a lid. Much better IMHO.
Joe My Grandmother. I remember growing up she use to stick a fork in the Peppers rub Olive Oil on them & Roast them over the open flame of the gas stove. Till they were Black.? Then put them into a Brown paper bag for a while,? Then take them out & peel the skins off of them & jar them with oil Garlic etc.? Oh the Smell I can still picture it today.When I make mine that way.?
A REDTAIL Yes, Had the same grandmother, and there are a few different ways to do them. I have another video with another version using my grill coming out in a few weeks. Yes I can smell the awesome flavor with garlic and oil. YUM! Thank you for watching, Joe
How long do you keep the cut-broiled peppers into the olive oil/garlic dish? Do you just add them in there and keep them in there or just cover them and immediatly take them out. Over all good video Joe!
Hey, Joe, great video -- as always! I feel like I'm in the kitchen with you! My question is, after a few days, do you serve them cold or saute them a bit to rewarm? Or do you just let them come to room temperature? What is proper? Or is it any of the above? Thanks!
Joe, thanks for these videos. How long will these peppers keep in the refrig? I usually use them for pizza toppings but I was always afraid to put garlic in them as I heard it wasn't safe.
+Julie Lynch If in olive oil and some garlic you have two weeks for sure. Maybe longer with temp in frig lower. Garlic is a preservative and is anti microbial, fungal, and viral, so garlic will always make things last long!!!! Have a great holiday season, Merry xmas! Hope you decide to subscribe, Joe.
Yes. We are making the newer videos at 10 minutes or less. Some of the older videos are too long for many people. Also many of the recipes are on the website, www.cookingitalianwithjoe.com. Thank you for watching and subscribing. Joe
Although it does sound like French bonjour, bonjorno or just bonjorn is right in the dialects most Italian American folks grew up hearing. Cheers for sharing the cooking AND the language! :D
I made it! Went so well that it was all gone in just two days, this week I will try again and improve my ingredients! Worth mention, the amount of peppers needed is considerable... Also, good music is truly important as well, haha! Thanks!!
Dear Joe, my grandma and I made these all the time! its wonderful, the fragrance. We would save in fridge for use on grinders and just w olive oil on bread too. Do you have a home made recipe for making Cavatelli from Scratch? I do not recall the flour she used but she would make the ring of flour, add only water and salt then knead til like a baby bottom smooth. We then made ropes of the dough and cut them into 1" lengths and using our3 fingers press and pull to turn them into a pasta . Then b oil a min or less and add homemade sauce. I just can't get it right. We ate so much we would call them Lead sinkers and laugh!! all the level surfaces, including beds were covered in ironed white sheets. We girls would put the uncooked pasta in rows and let dry a bit. There were NO Eggs in it. Boy do i love the memory but want to recreate it. bless you, grace in vt
Nice recipe Joe. I like to make Fresh Hot Cherry Peppers,? In a Jar, with Olive Oil,? and some fresh Garlic,& a Pinch of Salt.?Seal it up & let it stand for a Month or so.? Till they are ready for enjoying.?
I second the motion. There are other videos on RU-vid where they do the same thing in less than 4 minutes. But they don't flap their lips to the point where they become irritating.
I didn't subscribe and do yourself a favor -drop the exaggerated "I'm Italian" shtick. Fake Italians like you give me douche chills. You all love playing up the Italian thing yet you guys don't know shit about the country and don't even speak the language. Enough already.
Wow. For the record I speak fair formal Italian, and two dialects one for my dad who was born near Milan in the village of Costigliole d' Asti, Italy, and my mother born in Tricaricco, Italy. My pronunciation often is muddled as I go from NY american to mom to dad to formal in many of the videos and I laugh sometimes when we edit. As for real Italian? I am a full Italian citizen with an Italian passport and I own a villa and olive grove in Italy where we make our own olive oil that we sell here in USA. I have videos of my home and farm on youtube as well with my care taker Luigi. So no fake Italian here. Again best to you and thank you for your input and opinion. Ciao or Goodbye or Salva!
How rude drgonzo212. I'm not Italian but I really enjoy Joe's recipes. And even if someone was not born in Italy but that is their heritage, maybe they enjoy knowing about their heritage and keeping some of the traditions. Good lord, you are very nasty.
great information about the process but the singing and music were extremely annoying ...I realize this is your video and an old video at that, but in your future videos, just focus on teaching and not entertaining cause your music will not appeal to everybody and your viewers are here to learn.
