Jul. 26th, 2006

meaniecooks: (Default)
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.)

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meaniecooks

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