MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
“BLISTERING” PEPPERS
photo: blistered pepper in foreground, peeled pepper in background
*use fresh pasilla chilis when preparing PORK CHILI VERDE
To “blister” peppers so the skin can easily be removed - whether it be a pasilla, poblano or bell - all that’s needed is extreme heat and a few minutes. Choose one of the four quick methods for a quick and easy way to accomplish this task.
Once the peppers are blistered, remove from heat, place them in a paper bag, close the bag and set aside to cool (juices from the peppers will seep, so set the bag on a pan or in a bowl). When completely cool, remove the seeds and peel off the skin.
HOW TO BLISTER A PEPPER
1) gas stove burner: lay peppers across the “grate”, turning as each side blisters and blackens
2) outdoor grill/barbeque: lay peppers on across the grate, medium heat, turning peppers as each side blisters and blackens
3) oven method: lay peppers on a parchment lined baking sheet, place in a 400 degree oven and “bake” until pepper blisters; peppers will NOT blacken
4) broiler method: lay pepper on a parchment lined baking sheet, place under broiler with 3-4” between broiler and pan, turning peppers as needed until completely blisters; peppers with NOT blacken
HINTS
*peppers can be refrigerated and peeled within two days
*once peeled, peppers can be frozen, so consider roasted more than you need so you’ll have some on hand for next time
(MIL post)
