Best Papaya Pepper Recipes

PAN SEARED PISTACHIO ENCRUSTED SCALLOPS OVER PAPAYA AND TANGERINE RISOTTO WITH A TRIPLE PEPPER SPROUT HASH

Steps:

• In a flat-bottomed saute pan, add the oil and heat. Roll outer edges of the scallops in the crushed pistachios. Sear in a hot pan for 1 minute (will give you a medium rare temperature). Season with salt and pepper, to taste.
• Spoon the risotto onto 2 plates. Top with the scallops and then the hash. Serve immediately.
• Begin by heating the vegetable stock and the cream in a medium size pan, and bring to a boil. In a heavy-bottomed medium saucepan, melt the butter then add the onion. Begin to sweat the onions and add the rice to the pot, stirring constantly to avoid sticking. Add the garlic and sweat. In 4-ounce increments, add the liquid to the rice, stirring constantly to avoid sticking until the liquid is absorbed. Repeat this process until the rice is "al-dente". Add the diced papaya and tangerine. Season it with the salt and pepper, to taste. The risotto should be firm and creamy.
• In a large skillet, add the oil and saute the peppers. Season with salt and pepper, to taste. Remove from pan, and toss with sprouts. Serve.

GRILLED SWORDFISH WITH ROAST PEPPER-PAPAYA-CORN SALSA

Steps:

• Prepare a very hot charcoal fire.
• Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
• After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
• Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.

PEPPER PAPAYA PINEAPPLE CHUTNEY

Steps:

• In a medium saucepan, combine all ingredients except chili paste.
• Cook over medium heat for 1 hour or until mixture has syrupy consistency.
• Fold in chili paste.

PAPAYA GLAZED SHRIMP WITH RED PEPPER VINAIGRETTE

Steps:

• Pour pepper juice into a bowl. Add honey, red pepper flakes, and fish sauce. Cool in the refrigerator for 15 minutes.
• Meanwhile, in a food processor, combine papaya, ketchup, soy sauce, mango nectar, and hot pepper sauce. Puree.
• Grill shrimp, continuously basting with the papaya sauce.
• Saute garlic in olive oil. Add hearts of palm and char (to develop a deep brown color, do not move hearts of palm around). Add lime juice, cilantro and season with salt.
• Spoon red pepper vinaigrette into the bottom of bowl. Make a raft with the hearts of palm, and arrange shrimp on top.

PAPAYA PEPPER

Steps:

• I had to enter 2 ingredients.
• Take seeds from your papaya. Rinse them.
• Dry in a dehydrator.
• OR.
• Spread on silpat lined sheet and dehydrate in a low (250F) oven until dry. It may take more than the hour in cooking time. Be sure they are really dry. I frequently turn the oven off and leave them overnight.
• Use just like peppercorns in a pepper mill or grind in a mortar and pestle.
• O yeah, enjoy the papaya fruit!