That looks delicious Cap't.
Tonight's interesting dish was one I'd never coked before and frankly I didn't have high hopes for. The rest was baked chicken fingers... yes, chicken have fingers.
But the dish was "roasted pepper salad". The way it's mad is to put whole peppers, green, red, whatever you wish, on or under fire so as to allow then to smoke, carbonize and blister. You don't want a suggestion of this you want them to look as though they got pulled out of a house fire long after the fire dep't gave up on putting the fire out. Put them to the side to cool off, then pull off the charred skin, and remove the innards and stems. Cut them into eating size pieces. I put mine into a bowl and sprinkled with S&P and drizzled with good quality EVOO.
The result is a fleshy, tender, cooked pepper that tastes of smoke. It's quite interesting and it can't be duplicated in any other way that I've ever discovered.
I did it under our IR broiler, but it would be easy on a gas burner as well; just lay the peppers directly on the lit burner and give them time to burn (literally). They need to burn everywhere and there will be some smoke. Be wary of the hot interior juices and seeds. Give them plenty of time to cool off. Ours were served warm.
Sorry, I didn't take pix. I didn't think that it was going to be worthy, but the dish turned out to be quite interesting. The wife and both agreed, we wouldn't want it everyday but it's worth doing once in awhile.
captain_hx and
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Brian. Lover of SE razors.