Axoa D´Espelette

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   Espelette is a very slightly piquant, mild red chili pepper which grows in both the Iberian Basque Country provinces and in the French Basque region. A combination of red bell peppers and a New Mexico variety red chilie pepper shall create a good substitute. 

RECIPE FROM: RESTAURANT LE TRINQUET - FRENCH BASQUE COUNTRY 

AXOA is veal and thus, this dish is prepared in the cattle regions of the Bizkaia province amongst the emerald grazing lands ... 

Restaurant Le Trinquet Recipe  

AXOA D´ ESPELETTE ... VEAL AND RED BELL PEPPER STEW ... 

2 tblsps. Evoo
1 large onion sliced finely ( can sub leeks or spring onion or shallots ) 
2 pounds of veal stew meat ( can sub beef or pork ) sliced into 1 inch cubes
1/4 tsp. red chilie pepper of choice and heat tolerance 
4 red bell peppers, cored, seeded, and sliced into match book strips 
1 cup of homemade chicken stock or beef or veal stock 

1) heat the evoo in a large skillet over medium heat
2) add the sliced finely or diced onion or shallots, or leek or spring onion
3) sauté 3 minutes until golden 
4) add the veal chunks and the cayenne or chilie pep. of choice
5) season with salt and freshly ground black pepper
6) sauté until the veal or beef or pork chunks and onion selected are golden brown, 10 mins.
7) Reduce the flame and add the red bell pepper strips
8) cover and simmer until the veal or beef or pork is tender
9) stir occasionally 
10) add the stock gradually and as needed just to prevent sticking ( do not cover meat in stock )
11) simmer for 15 to 20 minutes and then, remove cover for 5 to 10 minutes

SERVE WITH HOT OVEN PREPARED BREAD AND A GLASS OF RIOJA ALAVESA RED WINE OR NAVARRAN RED WINE ... 

ENJOY;
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Axoa D´Espelette Posted: 16 March 2013 at 11:40
	Espelette is a very slightly piquant, mild red chili pepper which grows in both the Iberian Basque Country provinces and in the French Basque region. A combination of red bell peppers and a New Mexico variety red chilie pepper shall create a good substitute. RECIPE FROM: RESTAURANT LE TRINQUET - FRENCH BASQUE COUNTRY AXOA is veal and thus, this dish is prepared in the cattle regions of the Bizkaia province amongst the emerald grazing lands ... Restaurant Le Trinquet Recipe AXOA D´ ESPELETTE ... VEAL AND RED BELL PEPPER STEW ... 2 tblsps. Evoo 1 large onion sliced finely ( can sub leeks or spring onion or shallots ) 2 pounds of veal stew meat ( can sub beef or pork ) sliced into 1 inch cubes 1/4 tsp. red chilie pepper of choice and heat tolerance 4 red bell peppers, cored, seeded, and sliced into match book strips 1 cup of homemade chicken stock or beef or veal stock 1) heat the evoo in a large skillet over medium heat 2) add the sliced finely or diced onion or shallots, or leek or spring onion 3) sauté 3 minutes until golden 4) add the veal chunks and the cayenne or chilie pep. of choice 5) season with salt and freshly ground black pepper 6) sauté until the veal or beef or pork chunks and onion selected are golden brown, 10 mins. 7) Reduce the flame and add the red bell pepper strips 8) cover and simmer until the veal or beef or pork is tender 9) stir occasionally 10) add the stock gradually and as needed just to prevent sticking ( do not cover meat in stock ) 11) simmer for 15 to 20 minutes and then, remove cover for 5 to 10 minutes SERVE WITH HOT OVEN PREPARED BREAD AND A GLASS OF RIOJA ALAVESA RED WINE OR NAVARRAN RED WINE ... ENJOY; Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 16 March 2013 at 11:52
	Pimente d' Espelette is available in the States, Margi. It has to be mail ordered in most places, however. New Mexican's would work. I'd also consider ripe, dried, poblanos; although the color will be different.
	But we hae meat and we can eat And sae the Lord be thanket

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 16 March 2013 at 11:56
	Brook, Espelette chili peppers are a pure red color and only slightly or mildly piquant ... I believe it was Ron, who used the New Mexico variety chili pepper in his Pil Pil ... The dish has a just a slight hint of heat; however, not much ... just a touch which makes it very tasty ... Thanks for your feedback ... Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 18 March 2013 at 07:50
	Looks like a great pepper dish from the Basque country!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 18 March 2013 at 08:14
	Tas, This is a lovely dish ... It is very simple to prepare too ... and with the Winds and Ides of March, a perfect Weekend Dish, and all you need is a great country bread and a great red wine ... a meal in a pot so to speak; spoon cuisine, not quite however ... though ... yes and no ! Kindest. Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 19 March 2013 at 03:01
	Margi i found that most of the Basque food is a comfort food .i love it
	Ahron

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 19 March 2013 at 04:22
	Aron, The country rural Basque cuisines ( there are 4 regions which make up Pais Vasco in Iberia; the regions: Bizkaia, Álava, Guipuzcoa and Vitoria; then there is Navarra, a separate province and The French Basque Country ); is very comforting ... The cinematic cuisines of Bilbao, Bizkaia and San Sebastián or Donostia in Guipuzcoa are the leaders of Michelin Status, the Pinxtos or Tapas and a vast cultural evolutionary renovation on classic dishes which are renowned for their exquisiteness ... This is a lovely stew, simple and yet combines an Iberian and French merging of flavors ...It was very simple however, the veal was so tender ... memorable dish ... Thanks for your interest ... One can prepare with high quality beef stew or lamb ... Kindest. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.