The Pepper Garlic Grind Recipes

GARLIC PEPPER SEASONING

Steps:

• In a bowl, combine all ingredients and stir until well blended.
• Store mixture in an airtight container.
• Use for seasoning meats, grains, starches and vegetables.

SAUTéED GARLIC-HERB BELL PEPPERS

Steps:

• Gather the ingredients.
• In a large skillet, heat the olive oil over high heat.
• Add the pepper strips, and sauté for 4 to 5 minutes or until the peppers begin to soften.
• Turn down the heat to low and add the garlic , salt, and pepper. Sauté for 2 more minutes, being careful the garlic doesn't brown as it will turn bitter.
• Turn off the heat and add the vinegar, basil, and parsley. Toss to combine.
• Transfer to a bowl and allow to cool to room temperature.
• Toss again before serving. Taste and adjust the seasoning if needed. Serve with toasted bread if desired.

GARLIC LEMON PEPPER INJECTABLE MARINADE

Steps:

• Note you must use very finely ground pepper in this or it will clog the injector.
• Mix all ingredietnts and stir until salt is completely dissolved. Use with marinade injector.

ROASTED PEPPERS WITH GARLIC

Steps:

• Preheat broiler.
• Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered, 8 to 12 minutes. (Alternatively, lay whole peppers on their sides on racks of burners of a gas stove and turn flames on high. Char peppers, turning them with tongs, until skins are blackened, 5 to 8 minutes.)
• Transfer roasted peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. Thinly slice garlic and in a bowl toss with peppers, oil, and salt to taste. Marinate peppers, covered and chilled, at least 3 hours and up to 3 days.

GARLIC-PEPPER RUB

Steps:

• In a large bowl, combine all the ingredients; store in a covered container. Rub over meat or poultry; let stand at least 30 minutes before grilling or broiling.

SIMPLE GARLIC AND BLACK PEPPER SAUCE

Steps:

• Heat olive oil in a saucepan over medium-low heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Add milk, salt, and pepper; stir constantly until simmering, about 2 minutes.
• Whisk water and cornstarch together in a bowl until smooth. Add water-cornstarch mixture to sauce; stir continuously until sauce is thickened to desired consistency, 3 to 5 minutes.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

GARLIC PEPPER SEASONING

Steps:

• Combine all ingredients in a small bowl.
• For a more spicy mixture,add another 1/2 tsp of black pepper and/or 1/4 teaspoon garlic powder.

ROASTED RED PEPPERS WITH GARLIC

Steps:

• Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
• Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Transfer pepper mixture to platter. Sprinkle with parsley and serve.

GRILLED PEPPERS WITH GARLIC-HERB OIL

Steps:

• Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; toss to coat. Let stand at least 15 minutes or up to 1 hour. Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.

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.

ROASTED PEPPERS WITH GARLIC AND BASIL

Steps:

• Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
• Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
• Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.