Roasted red peppers

Prof Dan

Fire up that Egg to a high temp, maybe 550 or so; add in some wood chunks. Put the whole peppers on the grid. Rotate every 5 min, charring the skin, for about 20 min, till they are soft. [Tip for impatient cheaters: the MAPP torch will char the places that don't get charred fast enough.][p]Let the peppers cool on a plate. Peel off the skins and clean out the seeds. [Taking off the charred skin is pretty easy. Getting rid of all of the seeds is not so easy, but it is worth it.] Chop the peppers into squares. Put 'em in a jar with chopped raw garlic, olive oil, balsamic vinegar, salt, pepper, and italian seasonings. Let 'em sit for a day in the fridge. They will keep for several weeks.[p]These are good in a salad.

badbruce

Morning Prof Dan,
I use those same roated red peppers everywhere. Meatloaf, ona roast beef sandwich thet're great, salads, fajitas, etc. etc. etc.
Roasting brings out the sweet flavor.
Your recipe looks good.
bruce

Greendriver

badbruce, I was just going to ask ProfDan about other uses so I guess you answered that one before it was asked. Thanks

Bordello

Prof Dan,
????????????
Are we talking bell pepper or?????[p]Thanks,
New Bob

Prof Dan

New Bob,[p]Yes -- red bells.

thirdeye

<p />Prof Dan,[p]When you are done with the char, toss the peppers into a paper shopping bag and fold the lid closed. After a few minutes, the moist heat generated will loosen the skins for an easy peel.[p]~thirdeye~

Chef Arnoldi

<p />Prof Dan, this is the way i do it