Red Pepper Taqueria spices up your playoff party - Los Angeles Local News | FOX 11 LA KTTV

Red Pepper Taqueria spices up your playoff party

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ATLANTA -

Looking for ways to spice up your playoff party or winter meals this weekend? Chef Mimmo Alboumeh from Red Pepper Taqueria can set you up!

He stopped by Good Day Atlanta on Thursday with his recipe for Poblano Corn Soup, and it's guaranteed to make any winter day sizzle like summer!

Information:

Red Pepper Taqueria
2149 Briarcliff Road Northeast 
Atlanta, GA 30329
(404) 325-8151

Recipes:

RP Blackening Seasoning

Ingredients:
-2 tbsp onion powder
-2 tbsp granulated garlic
-2 tbsp dry oregano
-1 ½  tbsp chipotle powder
-1 ½  tbsp smoked paprika
-1 ½  tbsp dry cilantro
-1 ½  tbsp granulated salt
-1 ½  tbsp granulated cayenne pepper
-1 ½ tbsp black pepper
-1 tbsp dry thyme
-1 tbsp chili powder
-1 tbsp dry mustard
-1 tsp cumin
-1 tsp celery seed
-1 tsp dry rosemary
-1 tsp white pepper

Preparation:
Whisk all ingredients well in a mixing bowl.  Preserve covered

Chipotle Remoulade

Ingredients:
-2 oz chipotle peppers in adobo sauce
-4 cups mayonnaise
-1 tbsp lime juice
-2 tbsp Dijon mustard

Preparation:
Liquefy the peppers and whisk in the remaining ingredients. Keep refrigerated

Poblano Corn Soup

Ingredients:
-2 oz unsalted butter
-5 oz Spanish onion, diced
-2 oz garlic, chopped
-6 oz poblano peppers, diced
-3 oz celery, diced
-3 oz carrots, peeled & diced
-2 oz jalapeños, seeded
-1 lb shucked corn, steamed
-2 liters chicken stock
-2 cups heavy cream
-1 ½ tbsp kosher salt

Preparation:
1.    Sautee all vegetables with butter and garlic in stock pot for approximately 12-15 minutes over high heat
2.    Add chicken stock and reduce to medium heat.  Cook for 15 minutes
3.    Remove from heat and using an immersion (or handheld blender) blend ingredients until they have a fine consistency
4.    Add heavy cream and salt  to stock pot and blend for 5 more minutes

Serving
Recipe yields eight 16 oz servings. Ladle soup into bowls and garnish with crispy corn tortillas, fresh cilantro, sliced serrano peppers

Skirt Steak Taco

Mimmo's Marinade

Ingredients:
-½ oz garlic
-½ oz flat leaf parsley, chopped
-¼ oz rosemary sprigs
-2 tbsp lemon juice
-1 ½ tsp kosher salt
-2 tsp smoked paprika
-5 tbsp vegetable oil
-2 tsp lemon zest
-1 lb outside skirt steak, trimmed

Preparation:
1.    Blend everything except lemon zest and meat until fine consistency
2.    Whisk in lemon zest
3.    Place steak in 3 tbsp of marinade and refrigerate for 2-4 hours

Guajillo Sauce

Ingredients:
10 guajillo peppers, large
2 tbsp vegetable oil
1 tsp kosher salt

-4 oz Spanish onion, diced
-1 oz garlic
-2 tsp kosher salt
-6 cups water
-2 roma tomato
-2 serrano peppers
-1/2 oz cilantro

Preparation
1.    Preheat oven to 400 degrees
2.    Toss the peppers in olive oil and salt. Bake for 5 minutes
3.    Remove from oven. Add all ingredients (except cilantro) to stockpot
4.    Seal with plastic and cover with aluminum foil
5.     Cook over medium heat for approximately 15 minutes
6.    Using a blender, liquefy all ingredients until creamy consistency
7.    Refrigerate for 2 hours

Taco Plating

-4 corn tortillas 6"
-Organic cilantro
-8 oz red onions, diced
-1 lime

Warm the tortillas and split ingredients (recipe yields 8 servings)
Steak, 2 oz per taco
Red onion
Guajillo sauce, 2 tbsp
Garnish with cilantro and lime, squeezed

RP Trout Taco 2013

Ingredients:
-1 filet of Georgia Trout
-2 tsp of RP homemade blackening seasoning
-2 tbs vegetable oil
-2 wheat tortilla 6"
-1 oz shredded artisan lettuce
-2 ½ oz blackened trout
-2 tsp chipotle remoulade
-2 tbsp diced roma tomatoes
-1 lime wedge

Preparation:
Heat oil in sautée pan on medium heat. Rub seasoning on both sides of trout. Add trout to pan and sear for approximately 3 minutes on each side. Remove from heat, cut in half.

Warm the tortillas and split ingredients (2 tacos):
Lettuce
Trout
Remoulade
Tomatoes
Lime, squeezed

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