Grilled, Roasted, Blackened, whatever you want to call them. It's interesting that they do seem to respond very well to serious roasting. I did a red Bell pepper again yesterday. I can eat them raw, but not particularly fond of it. However, after roasting and especially blackening, they seem to acquire an entirely new dimension and become downright delectable.
Classic and I am sure many of you already do this, but didn't see a specific thread so there for the few folks who have not experienced the magic yet.
I bet this works with many other types too but I have mostly experience with the Bell peppers type.
I found that the point is to "burn" them thoroughly. I mean leave them on the grate until they are completely black (and look utterly burned to the untrained eye). They should also be looking soft and squishy. Not reduced to carbon ashes of course. At that point remove them and put them in a brown paper bag for some time (10 mins maybe?). Supposedly (have not done tests so not sure) the latter operation makes it much easier to peel them. Remove all the black skin. It should peel off easy. The meat underneath should still be the original color but don't try to remove all specks of black, they add flavor. Should be tender and soft. I remove the seeds but not the seed membrane or whatever those are called.
Very good indeed.
Had them yesterday on a hot italian sausage sandwich, some with Bruschetta. Mmmm mmm.... And a good Chianti or Barolo would not hurt either.
try if it you haven't already.
Classic and I am sure many of you already do this, but didn't see a specific thread so there for the few folks who have not experienced the magic yet.
I bet this works with many other types too but I have mostly experience with the Bell peppers type.
I found that the point is to "burn" them thoroughly. I mean leave them on the grate until they are completely black (and look utterly burned to the untrained eye). They should also be looking soft and squishy. Not reduced to carbon ashes of course. At that point remove them and put them in a brown paper bag for some time (10 mins maybe?). Supposedly (have not done tests so not sure) the latter operation makes it much easier to peel them. Remove all the black skin. It should peel off easy. The meat underneath should still be the original color but don't try to remove all specks of black, they add flavor. Should be tender and soft. I remove the seeds but not the seed membrane or whatever those are called.
Very good indeed.
Had them yesterday on a hot italian sausage sandwich, some with Bruschetta. Mmmm mmm.... And a good Chianti or Barolo would not hurt either.
try if it you haven't already.
