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This recipe for peppers and onions can be used to top off all kinds of sandwiches.
Tags:Sauteed Peppers and Onions recipe,Sauteed Peppers and Onions,sauteed vegetables,Cooking with Caitlin,peppers and onions,sandwich extras,side dish idea
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So I’m going to teach you how to make sautéed peppers and onions, this is a great topper for any sandwich that needs a little spice.
Hi, I’m Kalen with cooking with Kalen and today we’re at Cork Pint Market picking out onions and peppers for our great toppings for the Three’s O Burgers. When you want to pick a pepper, you want to make sure there aren’t any blemishes and no dry marks and I like to cook with this yellow onions and you want to make sure that there’s no dirt. Once you’ve figured that out you can get cooking, lets go.
So today I’m going to teach you how to make peppers and onions, sautéed and marinated in the best topper for any sandwich you can think of. For this recipe all you need are the peppers, onions and olive oil, what you’re going to sauté with. The biggest thing with this recipe is how you cut your vegetables. There are many things that people don’t really know when it comes to cutting vegetables, so I’ll teach you a few of my tricks.
The best way to cut with this is probably your chefs knife but if its not sharp enough, I would always recommend using your serrated knife, it cuts a lot easier. Okay, when it comes to the peppers, I like to cut all the way around in a straight line like this, as close to the core as possible and then chop the bottom off and then that way, there is almost no waste. There you go, when it comes to peppers, there’s tons of different colors and tons of different variations. A few rules t know when it comes to peppers, the smaller the pepper, the more heat there usually is inside and when it comes to bell peppers, I know you can get them in yellow and orange and green and red and those are all just different colors based on the maturity of the pepper. So whatever you kind of feel like cooking with I would recommend it.
When it comes to peppers also if you’re not a big fan of heat, always cut the membrane and the seeds out, that’s where all the heat is. And finally the last cut you have to make is the cut in which the vegetable will be in when you sauté it. I like to do long thin strips, this way there’s a lot that you want but it cooks quickly. Now that your peppers are completely cut up, its time to cut the onions, there’s two ends of an onion, the root and then the top part where it tippers off. I always cut the top part off and keep the root intact, that way when you cut it, all of it will stay together.
With the root part still intact, now I cut in half. You want to split the root right in half, that way it will keep everything still intact, the next step you want to peel the top layer to get all the dirt off the onion. Now we’re going to do the cooking part, I like to cook with two different viands, one for the onions, one for the pepper and the reason I do that is because they both have different cooking temperature and this is the way that they both become tender and really, really tasty.
Preheat each pan to medium high heat and then add about two to three tablespoons of oil. Once you can feel the center of the pans and they feel warm and you look at the oil and it starts to run a little bit, its time to add the veggies, you have a minute to go. Once the peppers are completely tender and cooked through and the onions are well tender and cooked through, I like to put the two of them together so they can finish cooking and marrying flavor.
Once the onions have been slowly cooking for a little bit longer, they are the best thing to put on any Chicago Beef and they freeze over that anything that you can imagine. Thank you for tuning in to this episode of cooking with Kalen, for more perfect toppers for all of your burgers, please check out cookingwithkalen.com.