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Nana and Morgan
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This is the last day of the year. Normally I would review the year in a way that highlights my fishing related days. This year was different in many ways and so the last post of the year shall be different. On Christmas day while enjoying the company of my family who had gathered at my daughters home I was asked something that really stuck with me in a special way. The question came from a conversation with our grand daughter Morgan. In that talk I found out that she liked red roasted peppers. I suggested she make her own at home. Most of you know that fresh home made is most times far superior to store bought. So I thought I would share my way of making red roasted peppers.
Start out with peppers that are firm. super markets have these on special through out the year. Our local Price Rite has them this week for a 1.49 a pound. When you compare that to maybe 3.50 a jar for peppers which contain maybe 1 to 1 and a half peppers you can see the value.
The peppers are then roasted on the grill until they are well charred. This can take about 10 minutes or so. Just keep monitoring them turning them to get an even charred pepper.
Remove from grill and allow to cool. When they are cool enough to handle you can remove the blistered skins and seeds.
The peppers are then placed in a bowl and seasoned with olive oil, oregano, and garlic. Salt and pepper to taste. The smell of these delights is hard to describe....
This is one of the ways I enjoy them...fresh crusty Italian bread, some cheese and then stand back. Served this way will also help you to a good start of the day when eaten at breakfast.
For lunch how about fried eggplant with roasted red peppers and provolone on a nice grinder roll?
Morgan I hope you like "papa's" recipe for roasted red peppers....
Happy New Year all
Hi Alan,
ReplyDeleteWhat a fantasticly simple recipe for red peppers.......
We often have halve red peppers BBQ'd very quickly but I have never thought to go as far as you do with the blistered and blackened skins - even though we sometimes buy a jar from the local deli or supermarket! We do regularly roast eggplants (aubergines) until blistered and scoop out the innards to make a 'Baba Ganoush' dip / spread.
That sandwich looks and sounds fab, it is now lunchtime here in the UK and my tummy (and that butty) is telling to head to the kitchen.
Take care, stay safe and best wishes for 2022!
Alistair
Alistair
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Alistair another recipe to try from the UK, "Baba Ganoush". Fresh roasted peppers have another advantage over jarred ones and that is the smell they create when roasting.
Happy New Year to you and your family.
ReplyDeleteDave h
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Dave the same to you and yours..2022.
Wonderful way to end the year. Happy New Year, Alan!
ReplyDeleteThe River Damsel
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Emily the very best to you in the 2022.
Happy New Year! I now look forward to roasting some peppers in 2022.
ReplyDeleteShawn
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Shawn roasted red peppers, brookies a plenty and health in 2022.
Great recipe and very similar to the one I use except I skip the oregano. I have been using the broiler with the cold weather and it works well. One of my favorites and they were a big hit on Christmas Day. Happy New Year and here's to a great 2022!
ReplyDeleteNJpatbee
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Pat my son also does not favor oregano, but season them as you like. The broiler works very well and is a plus in bad weather. Good fortunes and health in 2022.
Happy New Year Alan. Can't beat homemade roasted peppers. It's part of the reason we grow Bell Peppers in the Summer. On to 2022.
ReplyDeleteMark Kautz
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Mark it must be great to go out in your garden and pick the peppers fresh, then roast them and use them to create a tasty sandwich. Good wishes to you in 2022.
Hi Alan, Yesterday was my birthday, my wife and grandchildren are away skiing. It was just me and our Pup Oliver. My wife and I are rarely apart so it was time to make something to remember. Our evening meal consisted of a seasoned porterhouse with roasted red peppers and a foil wrapped potato all grilled over an open apple wood fire. A small rusting metal fire pit with a grate suspended over the flames was by definition “simple”. Maybe primal is a better word? I enjoyed a really nice red wine my lovely wife got for me as a birthday present with the best friend you could ever ask for as company. I cooked at twilight under a raw overcast all the while being watched carefully by Oliver who was eagerly awaiting the bone. Had I been in the finest steak house I don't think I would have had a better meal.
ReplyDeleteI wish you and your family a Happy and simple New Year!
Dean
Dean F
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Dean "Happy Birthday"...you described an absolute wonderful meal. From the steak to the bottle of wine. You probably but few simple ingredients and they were the best and created a dinner that was heavenly. I'm certain Oliver enjoyed his treat. The best to you and yours in 2022.
Brk Trt, nice post and a nice recipe to pass onto your granddaughter.
ReplyDeleteAs a suggestion in ref to pealing peppers after being roasted/charred.
When peppers are done and you take them off the heat, put them right into a zip lock back while hot and seal the top. By doing this, it encourages the skin to fall off a you'll be able to peal the skin with no effort.
But great stuff, and a great way to start off a new year....Phil
DRYFLYGUY
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Phil great tip on skin removal, which can be a challenge sometimes. A special 2022 ahead for you..
Pepper tastic.
ReplyDeleteBureboyblog
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Stephen they also make a great addition to soups. A great 2022...
Wonderful picture of Jeanette and your granddaughter! I was all the way on board with the peppers, ...right up until you said 'eggplant', then you lost me. Everything else looks fantastic.
ReplyDeletemike
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Mike I'm not sure what to make of the comment on eggplant? Like or no like. Today is New Years Day, time to make some "Hoppin' John" shall I set a plate out for you? Wishing you and your family the very best in 2022.
Wendy loves eggplant, me, not so much; I've never acquired a taste for it, no matter how she cooks it.
DeleteHappy new year Alan et al.
ReplyDeleteThe best meals do indeed come from our kitchens not from any restaurant however celebrated.
John Dornik
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John more words of wisdom from a fellow that has many and has shared them with us over the years. A healthy 2022.
Alan
ReplyDeleteThis is one recepit I have to try because I am a big fan of peppers. I know Morgan enjoyed this meal you prepared, nothing like grandchildren to brighten our day----thanks for sharing