_grill Roasted Peppers Hot Little Numbers Recipes

ROASTED OR GRILLED PEPPERS

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
• Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
• Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
• Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
• Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.

ROASTED PEPPERS WITH GARLIC AND HERBS

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

GRILLED PEPPERS

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

ROASTED PEPPERS

Steps:

• Roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes. Remove peppers and peel off black skin. Remove seeds. Cut each pepper into 6 sections. Put peppers in a clean bowl and add olive oil. Season with salt and pepper to taste.

ROASTED BELL PEPPERS GRILLED

Steps:

• Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
• Place the garlic, oil, salt, pepper, rosemary and vinegar in a jar and shake the mixture. Pour into a small bowl.
• Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Reserve any juice from inside the peppers to mix in the dressing. Toss the peppers into the dressing and serve.

HOW TO ROAST PEPPERS OR FRESH CHILES, ANY TYPE OR VARIETY

Steps:

• Rinse peppers or chiles and dry very well. Place a piece of aluminum foil on a heavy cookie sheet or broiler pan for easy clean up. Place them in a single layer on pan and place under the preheated broiler or on a grill. (If using an outdoor grill there is no need for a pan, just place them directly on grill rack).
• Watch them closely and turn only when they have turned black on one side. If you think you have burned them you are probably doing it right! Blacken the remaining side and remove from heat source.
• Using a pair of tongs transfer the blackened peppers or chiles to a paper or plastic bag (you could even use a pot with a tight fitting lid) and close bag well so condensation can build. You could also just lay a clean kitchen towel over the peppers or chiles and let the condensation work.
• Once they are cool to the touch, simply peel off the blackened skin and remove the stem and seeds and membrane inside. You can use a paper towel to get them cleaner but the small charred pieces add to the flavor in your dishes. Do NOT rinse with water for any reason!
• Now you can use them immediately, keep in the refrigerator for a few days or freeze them! I like to place them back on the pan in a single layer and freeze them that way,. Then transfer them to a zipper type bag and remove as much air as you can. Now you have individually frozen peppers or chiles and can remove just one or two as needed!
• If using hot peppers or chiles remember freezing them can increase their spiciness a little! That can be a good thing!
• NOTE: You can use this method for any type of pepper or chile just be careful to keep them separate for storing and using. I would also keep them from touching during the process to avoid transfer of spiciness to otherwise sweet peppers. Maybe roast together in a pan but let them "steam" in separate bags. Enjoy!
• OH AND BY THE WAY: If roasting hot peppers or chiles you may want to wear gloves to avoid getting the oils on your fingers and then in your face! OUCH!

_VEGETABLE GRILLING CHART

Steps:

• Artichokes, whole Preparation: Drizzle with melted butter or oil, then foil-wrap Method/Grill Time: Indirect High/30 to 45 min Special Instructions: Remove tough outer leaves and trim stems before grillingAsparagus, whole Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/6 to 8 min Special Instructions: Snap off tough ends before preparingBeets, whole Preparation: Oil Method/Grill Time: Direct Medium/1 to 1 1/2 hr, until tender Special Instructions: Remove tops before grilling, but leave root ends intact turn 3 or 4 timesBell Peppers, whole Preparation: None Method/Grill Time: Direct Medium/10 to 12 min Special Instructions: See REFERANCE & APPENDIX, _Grill-Roasted Peppers: Hot Little NumbersBell Peppers, halved or quartered Preparation: Flatten and oil Method/Grill Time: Direct Medium/6 to 8 min Special Instructions: Turn onceCabbage, whole or quartered Preparation: Butter or oil, then foil-wrap Method/Grill Time: Indirect Medium/1 1/2 to 2 hr Special Instructions: Add 30 min to grilling time if foil pack left open, as in recipe "Barbecued Cabbage"Chiles- Anaheim or Poblano, whole Preparation: None Method/Grill Time: Direct Medium/7 to 9 min Special Instructions: See REFERANCE & APPENDIX, _Grill-Roasted Peppers: Hot Little NumbersCorn, in husks Preparation: Leave plain or butter Method/Grill Time: Direct Medium/25 to 30 min Special Instructions: See REFERANCE & APPENDIX, _Corn & Squash: Year-Round HeroesCorn, husked Preparation: Butter Method/Grill Time: Direct Medium/10 to 12 min Special Instructions: See REFERANCE & APPENDIX, _Corn & Squash: Year-Round HeroesEggplant- Globe, 1/2-inch slices Preparation: Oil Method/Grill Time: Direct Medium/8 to 10 minEggplant- Japanese, halved lengthwise Preparation: Oil Method/Grill Time: Direct Medium/12 to 15 minFennel, 1/4-inch slices Preparation: Oil Method/Grill Time: Direct Medium/10 to 12 minGarlic, whole Preparation: Drizzle with oil then foil-wrap Method/Grill Time: Indirect Medium/45 to 60 min Special Instructions: See REFERANCE & APPENDIX, _Great Grilled Garlic: Mom's Own Comfort FoodGreen Beans Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/8 to 10 minMushrooms- Portabello, whole Preparation: Marinate, butter, or oil Method/Grill Time: Direct Medium/12 to 15 min Special Instructions: Grilling times depend on thickness and moisture content baste with oil as needed to prevent drying Mushrooms- Shiitake or Button, whole Preparation: Marinate, butter, or oil Method/Grill Time: Direct Medium/8 to 10 min Special Instructions: Grilling times depend on thickness and moisture content baste with oil as needed to prevent dryingOnions- White, Yellow, or Red, 1/2-inch slices Preparation: Oil Method/Grill Time: Direct Medium/10 to 12 min Special Instructions: Grill onion slices until tender baste with oil as needed Onions- Green, 1/2-inch slices Preparation: Oil Method/Grill Time: Direct Medium/3 to 4 min Special Instructions: Grill onion slices until tender baste with oil as neededPotatoes- Russet, Yukon Gold, or Red, whole Preparation: Butter or oil Method/Grill Time: Indirect Medium/45 to 60 minPotatoes- Russet, Yukon Gold, or Red, 1/2-inch wedges Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/10 to 12 minPotatoes- Russet, Yukon Gold, or Red, 1/2-inch slices Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/14 to 16 minPotatoes- New or Small, halved or quartered Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/20 to 25 min Special Instructions: Skewer for easy turningSquashes, Summer- Yellow or Zucchini, 1/2-inch slices Preparation: Oil Method/Grill Time: Direct Medium/6 to 8 minSquashes, Winter- Acorn, Buttercup, Butternut, Golden Nugget, Hubbard, or Spaghetti, halved Preparation: Brush open halves with butter or oil Method/Grill Time: Indirect Medium/1-lb 40 to 45 min, 2-lb 50 to 55 min, 3-lb spaghetti 1 1/4 to 1 1/2 hr Special Instructions: Scrape out seeds and strings from halves. Grill, cut side down first turn once. Squash is done when you can pierce the flesh easily with a fork Squashes, Winter- Pumpkin, hollowed, with top on Preparation: Brush interior with butter or oil Method/Grill Time: Indirect Medium/ 3-lb 1 1/2 to 2 hr Special Instructions: Grill, right side up, with top on no need to turn Sweet Potatoes, whole Preparation: Butter or oil Method/Grill Time: Indirect Medium/About 50 min to 1 hr, until tender Special Instructions: Turn 3 or 4 timesTomatoes- Plum, whole Preparation: None Method/Grill Time: Direct Medium/8 to 10 min Special Instructions: Tomatoes become quite tender on the grill, so use care to gently remove them cooking time varies according to ripeness and moisture content Tomatoes- Plum, halved lengthwise Preparation: None Method/Grill Time: Direct Medium/6 to 8 min Special Instructions: Tomatoes become quite tender on the grill, so use care to gently remove them cooking time varies according to ripeness and moisture content Tomatoes- Beefsteak, 1/2-inch slices Preparation: None Method/Grill Time: Direct Medium/2 to 4 min Special Instructions: Tomatoes become quite tender on the grill, so use care to gently remove them cooking time varies according to ripeness and moisture content Tomatoes- Beefsteak, halved Preparation: None Method/Grill Time: Direct Medium/6 to 8 min Special Instructions: Tomatoes become quite tender on the grill, so use care to gently remove them cooking time varies according to ripeness and moisture content Tomatoes- Cherry, halved Preparation: None Method/Grill Time: Direct Medium/2 to 4 min Special Instructions: Skewer for easy turningFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_GRILL-ROASTED PEPPERS: HOT LITTLE NUMBERS

Steps:

• Place whole red, yellow, or orange bell peppers over Direct Medium heat. Grill until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Slice, chop, or use as desired. You can use the same grill-roasting and skinning method for large chile peppers, such as Anaheims and poblanos, or even the smaller jalapeño. Just grill them until charred all over, turning as needed. (Be careful not to rub your eyes while working with these hot ones you may even want to wear rubber gloves.) Meaty chiles are particularly impressionable when it comes to taking on smoky undertones from the grill. Try them whole in stuffed pepper recipes (such as the Poblano Rellenos), puréed in sauces, diced in salsas, or as a garnish.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.