Former Alain Ducasse chef Damien Leroux once again demonstrates the Alain Ducasse philosophy of “la cuisine de l’essentiel”, the respect for the produce, by making some torched and roasted green cow horn pepper he brought with him from a recent trip. The bloopers from this video are also amongst my favourites.
0:00 – Intro
0:46 – Torching the Cow Horn Peppers
1:48 – Seasoning the Peppers
2:45 – Roasting the Peppers
3:02 – Plating & Storing
4:20 – Bloopers
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For this recipe, you know, which… I’m not sure is a recipe, but you know, it’s something I like to have always in my fridge as a condiment. You know, it’s something like if you have nothing in your fridge, it can go with some cheeses, it can go with some cold-cut.
You can add to your salad or even dishes or something like this, you know, which is very delicious. So I just brought back from Serbia some green cow horn pepper, which looks very amazing. So what I’m going to do, I will just torch them a bit, you know,
Like to burn a bit the skin, then I will bake them in oven until they are soft. Then I will put them to marinate with a bit of garlic and olive oil and salt. So now I will just take a blowtorch
And you’re going to see, you know, you’re going to start to bubble on it. After, you don’t need to push too much to get out the skin because I will let them cook with the skin. What I would like to get now is the smokiness of the pepper.
So now the pepper are well burned, you see I have burned them everywhere. You know, also I forgot to tell you at the beginning, if you want, you know, if you have a barbecue outside, you can directly do them on the barbecue, grill at the same
And, you know, at the same time you will cook them instead to put them directly in the oven. So I will just put a bit of olive oil just to cover them. After I will add a bit of salt, a bit of black pepper, and then after I will add three garlic cloves
That I will just cut in two to put together. Like this, they will cook at the same time. I will put them at 180 degrees in the oven for approximately 20 minutes. Now you can see you have a bit of a germ on the garlic. So what I’m going to do,
I will just, with my knife, go right to the middle, then I will push and to be sure that I will take all these green parts out because this will bring you a bit of bitterness. So now my cow horn green pepper
Are ready to go in the oven; olive oil, salt, pepper, the garlic. Now I put in the oven 180 degrees, for approximately 20 minutes until your pepper becomes very tender. [sizzling sound] So now the pepper are cooked, or if you want, you can keep them,
You know, you can put them in a container or a jar covered with olive oil and you can keep them in your fridge as we discussed before, all the time you want to use it, or you can serve it directly. You know, you can accompany a nice salad or something.
Me, I will just serve them with a bit of fresh parsley. Like this, it will bring a very nice freshness to them. I will just cut quickly the parsley. I like to keep some chunk, so it’s good to not cut it too much like this, you know, when you will bite it,
You will have the full flavour of the whole parsley. The pepper, you can see, perfectly confit. Take it very simple. After, you add your garlic on top, perfectly roasted also, and then after we just finish with a bit of fresh parsley, and after I will just drizzle a bit of olive oil. Done.
Corn, co-corn, corn-co, cow-corn. Cow, cow… -Cow horn. -Cow horn pepper. So now the… [chuckles] No, guys, please don’t do this. [laughter] So I have brought from my trip to Serbia some green corn pepper. Try it again. [laughing] Yes, I know.
1 Comment
Why not taking the skin off?