cook like chris di lisi: peperonata and smoked paprika popcorn

The following recipes are courtesy of Chris Di Lisi, chef/co-owner of Flour, which is set to open on March 29. For a sneak peek inside Flour, check this post.

The first recipe Di Lisi shares is for peperonata, which he says is great with bruschetta, or on top of grilled fish or chicken.  He adds that it’s scaled to restaurant portions but can easily be scaled down by half to still get a good yield.  This will keep and can be served cold, room temp, or hot. The second recipe is for his favorite popcorn.  He jokes that this answers the question about what chefs eat when they get off shift and go home.

FLOUR-PEPERONATA

8 EA YELLOW PEPPERS, ROASTED PEELED
8 EA RED PEPPERS, SEE ABOVE
1 CUP EVOO
1 TSP SALT
4 TB CAPERS-SOAK FIRST
2 TB TOMATO PASTE
1 RED ONION-JULIENNE-USE MANDOLIN!
1EA FENNEL-CORED-JULIENNE-USE MANDOLIN
1 TSP CHILI FLAKES
2 OZ RED WINE VINEGAR

HEAT OLIVE OIL…MED HIGH HEAT….ADD DRIED CAPERS AND SAUTE FOR A MINUTE. STIR IN PASTE AND COOK 2 MIN. SHOULD BE BRICK COLOR. STIR IN ONION, FENNEL,CHILI FLAKES AND SALT. COOK STIRRING FIVE MINUTES. DEGLAZE WITH VINEGAR, STIR IN PEPPERS. COOK A MINUTE. ADJUST SEASONING.

SMOKED PAPRIKA BUTTERED POPCORN

1 TB CORN OIL
¼ CUP POPCORN
2 TB MELTED BUTTER
1 LIME ZEST ONLY
TT SALT
1 TB SMOKED PAPRIKA
2 SPRIGS CILANTRO-SMALL MINCE

MELT BUTTER WITH LIME ZEST. PLACE OIL IN SAUCE PAN. HEAT ON MEDIUM. ADD THREE KERNELS TO SEE IF IT IS HOT ENOUGH. SHOULD MAKE MUCH NOISE. ADD POPCORN, COVER, SHAKE A FEW TIMES A MINUTE. CORN IS DONE WHEN POPPING STOPS. ABOUT FIVE MINUTES. TOSS IN MIXING BOWL WITH BUTTER FIRST THEN SALT, PAPRIKA, AND CILANTRO. TASTE- ADJUST IF NEEDED.

This post was sponsored by Heinen’s. When making either dish at home, Ed Thompkins suggests pairing it with Porta Sole Sangiovese (BIN 75) and Victory Headwaters Pale Ale for the popcorn (Top 40).