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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Spicy Southwestern Vegetables
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This is a colorful dish with a spicy sauce to prepare healthy items. I use a special technique to help flavor veggies that many people may not like. 15 minutes 6-8 Ingredients 1 c. boiling water 2 dried chile pepper olive oil 1 onion 1 carrot 1 small head broccoli 1 bunch asparagus 1 bell pepper 1 tomato 1 small cauliflower 1 clove of garlic 1/2 c. mild hot sauce not a chunky sauce, but a liquid hot sauce, not tabasco or louisiana, but the newer, milder liquid hot sauce Directions Use Santoku knife and chop dried chile pepper to break up pieces. Add the peppers with boiling water in a small bowl, set aside. Drizzle olive oil into saute pan and set up on stove over medium heat. Chop onion into 1" pieces, add to pan and start sauteing. Using the peeler, peel carrot, broccoli and cauliflower stems the roughage on the broccoli/cauliflower stem is removed, but the internal part is edible. Use santoku knife to chop all of the vegetables into 1" pieces. Smash garlic into smithereens and chop finely. Add everything to saute pan including the water with the chile pepper. Stir. Cover and let cook for 10-15 minutes, until veggies just done. Uncover, stir until all the water has evaporated. Add a little salt and pepper, and throw in hot sauce. Stir until coated. Serve immediately.
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