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Roasted Red Peppers
Roasted Red Peppers :Recipe works with all peppers.Once you see the yield on just two peppers and see how much it costs in the store for a tiny jar ,you will probably roast your own peppers year round.The only ingredient in this tasty gastronomical item is : Red Peppers.In the restaurant, we put the peppers right in the fire on an open burner on stove . At home, I prefer to cook on the charcoal grill. when the coals are red and very hot. You can also cook on propane grill or oven broiler.Fire up your grill and get it HOT . Put peppers on the grill . Peppers will slowly start to char on the outside.Turn peppers with tongs and cook until peppers are black on the outside. Do not worry, they are not burned. When peppers are completely charred on outside , remove from grill and put into a container, (I use a glass bowl) cover with plastic wrap, and let peppers sit for ten to twenty minutes. This lets the peppers steam in the remaining heat and finishes the cooking process . To clean the peppers, run cold water on them and rub outside of peppers at the same time---this will remove the charred outside . There might be some stubborn charred pieces on peppers , just peel off with fingers.(remember , peppers might still be hot) We usually just rip them open by hand and rinse and brush seeds out.Delicious!
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London Broil
London Broil 1 flank steak1/4 cup red wine or balsamic vinegar (optional)2 T. chopped garlic2 T. chopped shallots1 t. dried thyme1 T.Paprika1 t. onion powder1 T. dried mustard1 t. Cayenne ground or cajun seasoning1 T. granulated garlicsalt and pepperThe spices here are subject to your particular taste. I seem to make it a little different every time. *Mix dry spices together and rub evenly on each side of the steak. Add garlic and shallots rub and press into meat.
* Cover and refridgerate 12 hours.
* After 12 hours, pour red wine or vinegar over meat. (just enough to coat the entire outside Refridgerate another 12 hours, but reapply wine or vinegar again if you can after 6 hours) The wine or vinegar will help break down the tendons deeper in the meat.
* Cook 3 to 4 minutes on each side on a hot grill or broiler. More or less time will be needed depending on how you like your steak cooked, the thickness of the cut and the temperature of the grill or broiler. (not all are the same)
*When meat is cooked, remove from grill and put it in a foil tent, cover and let rest for 10 minutes. Remamber, the meat will continue cooking while it rests, so I always suggest to undercook it a little bit.
* Slice steak approximately 1/4 in. thick and on the bias.
* Serve with your favorite potato and vegetable.
* Cover and refridgerate 12 hours.
* After 12 hours, pour red wine or vinegar over meat. (just enough to coat the entire outside Refridgerate another 12 hours, but reapply wine or vinegar again if you can after 6 hours) The wine or vinegar will help break down the tendons deeper in the meat.
* Cook 3 to 4 minutes on each side on a hot grill or broiler. More or less time will be needed depending on how you like your steak cooked, the thickness of the cut and the temperature of the grill or broiler. (not all are the same)
*When meat is cooked, remove from grill and put it in a foil tent, cover and let rest for 10 minutes. Remamber, the meat will continue cooking while it rests, so I always suggest to undercook it a little bit.
* Slice steak approximately 1/4 in. thick and on the bias.
* Serve with your favorite potato and vegetable.
Roasted Beets
The first time I cooked and ate roasted beets, I wished I had done it sooner. They are delicious and very easy to cook.
When I shop for fresh beets in the supermarket or the farmers market I not only look for uniform shaped beets, but I also look for nice-looking greens as well. The advantage of buying fresh you also get the greens.
Trim the beets at the top and the bottom. You can get an idea of where and how far just by the picture above. Wash them thoroughly because sometimes they can be quite dirty. Place the beets into a shallow roasting pan or baking pan and drizzle olive oil over them and use your hands to coat them with the oil so they are covered all the way around. Sprinkle with salt and pepper and cover.
I usually line a pan with aluminum foil, put the beats in, add the oil salt-and-pepper, and cover with foil.Then I put the pan into a preheated 350° oven. and bake for an hour. (beets come in different sizes, so cooking times vary)
To check and see if the beets are done I poke them with a toothpick. If it goes through easily than you know they are done. If not, them cook another 10 minutes and check again.
I let the beets cool a little at this point for about 10 minutes, so I can handle and peel them.The next thing to do is peel the outer skin. I usually just use a small paring knife and scrape the skin off. If too hot to handle, wait a bit longer.
Now you can just slice and eat.
Do not throw your beet greens away. I wash the greens thoroughly and saute them in olive oil with a little salt-and-pepper.I also put them in stir fried dishes and some pasta dishes. Anyway that you do it, they are delicious.
When I shop for fresh beets in the supermarket or the farmers market I not only look for uniform shaped beets, but I also look for nice-looking greens as well. The advantage of buying fresh you also get the greens.
Trim the beets at the top and the bottom. You can get an idea of where and how far just by the picture above. Wash them thoroughly because sometimes they can be quite dirty. Place the beets into a shallow roasting pan or baking pan and drizzle olive oil over them and use your hands to coat them with the oil so they are covered all the way around. Sprinkle with salt and pepper and cover.
I usually line a pan with aluminum foil, put the beats in, add the oil salt-and-pepper, and cover with foil.Then I put the pan into a preheated 350° oven. and bake for an hour. (beets come in different sizes, so cooking times vary)
To check and see if the beets are done I poke them with a toothpick. If it goes through easily than you know they are done. If not, them cook another 10 minutes and check again.
I let the beets cool a little at this point for about 10 minutes, so I can handle and peel them.The next thing to do is peel the outer skin. I usually just use a small paring knife and scrape the skin off. If too hot to handle, wait a bit longer.
Now you can just slice and eat.
Do not throw your beet greens away. I wash the greens thoroughly and saute them in olive oil with a little salt-and-pepper.I also put them in stir fried dishes and some pasta dishes. Anyway that you do it, they are delicious.
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