Saturday, October 15, 2011

The Tragic Tale of Gwen the Hen | Charcutepalooza, challenge no. 10

I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques.  For more information about charcutepalooza, click here.  To read why I decided to partake in the meatmaking festivities, read my first post here.

charcuterie plate featuring Gwen and rabbit rillettes,
served with red pepper sauce, spiced plum jam,
hot country mustard and cornichon.
Gwen was prepared following the recipe found in Charcuterie, the only alterations being the use of pork belly instead of back fat and a longer cooking time which was necessary to get her up to temperature.
I had hoped to serve Gwen with a more ambitious sauce, but time did not permit.  We threw together this pepper sauce which is dead simple and ended up being so popular that I had to include the recipe here.  

Red Pepper Sauce
3 red bell peppers
a couple hot peppers of similar color (amount depends on desired heat)
2 tbs olive oil
1 tbs tomato paste
salt and pepper

1.  Saute diced peppers in olive oil until soft
2.  Puree peppers and work the puree through a sieve.
3.  Return puree to a hot saucepan.  Add tomato paste and cook on medium high to reduce and intensify flavors.
4.  Season to taste with salt and pepper.