Last night, as I was whipping up some chicken souvlaki & French potato salad, I found an errant red pepper hiding in the fridge. Being a fan of the little guy, especially once he's all soft and sweet, I thought I'd toss him on the grill and take care of business.
(pic from Fairway in NYC *sigh*)
Easy Roasted (Grilled) Red Bell Peppers
One quick note before I get started: I did learn this in cooking school-promise. I've just adapted a little for the grill.
1. Start your grill and turn it on high. Place the pepper on the grill and grill all sides until black (not gray-we want this puppy charred).
2. Remove pepper from grill and place on a paper towel. Safety Note: Be sure that you don't have a flaming stem before you put pepper to towel. Personal Note: Ignore the Butterworth in the photo. It's not mine... Really... Pinky-swear?
4. Place the paper towel-wrapped pepper in a plastic grocery bag and close the bag tightly. Set to the side and take a break for a 10-15 minutes. Maybe make yourself a cocktail. Hey, I know! How 'bout a Tom Collins?
6. Now, use the paper towel to pull off the skin. The towel is a little abrasive and will help you easily remove the skin without messing up your manicure too much. SUPER-fancy.
7. Now, revel in your awesomeness and put that sucker in salads, sandwiches, wherever it makes you happy. You now have mad skillz yo.
No comments:
Post a Comment