I saw these colorful mini sweet peppers at the store the other day and I wanted to photograph them but I had to come up with some sort of recipe so that Yes! Chef! would make them for me and then I could photograph them. Lo and behold there was a perfectly great recipe right on the back of the bag. I brought them home and waved them in front of Yes! Chef! He said something like, “Yes, they are pretty”. He knows my propensity for Crow Photography (photographing any pretty, shiny or colorful thing that I see), so he wasn’t culinarily very interested. Then I showed him the recipe on the back of the bag and I said things like, “Mmmmm. This looks great” and “I sure do love capers, olives and peppers” and finally, “Could you please make this for me and we could put it on steaks tonight.” That did it.
Here’s the recipe:
First he oiled up the peppers with olive oil and roasted them in the oven.
He put them in brown paper bags to steam a little so that the skins would come off easily. Then he ran down to the little country store because we were out of olives. (My bad.)
Then he chopped up olives and cilantro, threw in capers (my personal favorite) and added the appropriate oil, vinegar and seasoning. We both tasted and proclaimed it a success.
Of course, then I got to photograph it.
Finally, he cooked the steaks and I photographed the finished product quickly because it was time to eat!
And THAT!, my friends, is what dinner is like around here with Yes! Chef!