meaniecooks: (Default)
[personal profile] meaniecooks
I'm documenting this for posterity, mostly. It all started with the pursuit of something suitable to put on my Portillo's beef sandwich (I'm all out of their OMG-yummy peppers, but I have enough bread and beef for four sandwiches).

Ingredients:
Sweet peppers (I used red, orange, and yellow bells)
Vidalia onion
Olive oil
Kosher salt

Method:
Heat grill pan over high until it is screaming hot. While pan is heating, rinse and cut peppers into large pieces. (I take three good cuts from stem to bottom and use those pieces whole.) Trim onion and cut into large chunks. The theme here is: LARGE. Yeah. Big, bold pieces of veggies. Yum!

In a bowl, combine pepper and onion pieces and enough oil to coat. Turn pieces until coated. Sprinkle with kosher salt.

Lower heat to medium/medium-high. Place a single layer of peppers (fleshy side down) and/or onions in pan. Let 'em cook for 3-4 minutes, then turn and cook for another 3-4 minutes. The pepper skin will blacken and start to blister. At the end of the cooking time, put pepper pieces in a zip-close bag, and seal the bag. I put the onions in a separate bowl, but there's no reason you couldn't put 'em in the same bag. Repeat this process until you've cooked all your peppers and onions. (Six peppers and a HUGE Vidalia onion took about four rounds of cooking. YMMV.)

After a while, the pepper skin will be loosened enough that you can peel it off. I suggest you do that, unless you like eating blackened, blistered pepper skin. :) Slice up the pepper pieces and/or combine with the onion pieces. Serve. Enjoy.

(I'm serving this as a side to lovely center-cut pork chops, along with some rice. Dessert tonight is apple slices with low-fat vanilla yogurt fruit dip.)

Date: 2006-07-26 09:43 pm (UTC)
From: [identity profile] rawrin.livejournal.com
We loooooooooooove grilled onions! I toss a little balsamic in with them before they are put on the grill.

Also, you should try grilling your apples. *pass out* I bet grilled apples with low-fat frozen vanilla yogurt would be FANTASTIC. (We're going to try grilled peaches one weekend, too.)

Date: 2006-07-27 12:02 pm (UTC)
From: [identity profile] bigmeanie.livejournal.com
Ooo.. I happen to have three Braeburns sitting right here! What do you do? Slice 'em? Any oil?

Date: 2006-07-27 01:34 pm (UTC)
From: [identity profile] rawrin.livejournal.com
I quartered them so it would be easy to cut out the core.

Then we put them on the grill after we'd cooked everything else, so the heat was kind of low. They cooked fast! (If you were wondering, we used granny smiths. I imagine any cooking apple would work well.) No oil. Just put them on the grill.

Date: 2006-07-27 04:22 pm (UTC)
kaasirpent: (Default)
From: [personal profile] kaasirpent
Mmmm. How good does that sound? Did you use EVOO? :)

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meaniecooks

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