Cutting Peppers for Steak with Creole Gravy

Video Transcript

Hi, my name is Karl James owner of Creolesoul Catering located in Round Rock, TX. On behalf of Expert Village I'm here to show you a steak and creole gravy recipe. Now let's start cutting up the items that is going to make up our mirepoix. We are going to use some bell pepper. We are going to use both red and green bell pepper as well we are going to use some Serrano peppers for the heat. Basically we are just going to slice that bell pepper just along lengthwise and we are using red and green for the color. Also I find that the green bell pepper has a stronger flavor and you'll notice I never use orange. All my friends in Texas will know why or maybe I should say Austin. So we're cutting the green the same way and basically after we get it cut the long way we are going to turn it and just make rough chops. Whether or not they are the same size, in a lot of dishes you cook, you want to cut things kind of uniform because you want everything to cook at the same time. If you cut some items really really big and some items really small, well your smaller items will cook faster than the bigger cuts. So there is our green cut and like I said we are going to use some Serrano's and I'm just going to basically cut it in half. We are using seeds and membrane cause we do want the heat and just slicing those. Once we get them sliced we are going to put them in a pile and just run our knife along side to get a smaller dice. Because we want these to be spread out throughout the dish. So here is our prep for our peppers all of our peppers in which once again our bell pepper is the first step of our mirepoix. Let's move on to the next step.

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