Grilled peppers/vidalia onions/endive (cook's c.h.) 6/6+

6 servings

Ingredients

Quantity Ingredient
4 Yellow or/and red peppers
1 Clove garlic, thinly sliced
1 Shallot, minced (optional)
1 tablespoon E.V. olive oil
Salt and pepper Belgian Endive
2 mediums Vidalia Onions or-
4 larges Belgian Endive
1½ tablespoon E.V. olive oil
Salt and freshly ground pepper

Directions

GRILLED PEPPERS

GRILLED VIDALIA ONIONS OR

PEPPERS:

Grill peppers over a hot charcoal fire, turning often until the skin has charred all over. The peppers will be soft all over and may become difficult to handle as they char. Use a pair of short handled tongs to facilitate careful turning of peppers. Frequent turning should keep the peppers and their juices intact and help even charring so they will peel easily with a minimum of the flesh lost.

When the peppers are completely charred, put them in a brown paper bag and roll top edge tightly, or place in a metal or glass bowl, cover with a plate and allow to sweat for 15 to 20 minutes. While the peppers are sweating, place a cutting board in a baking pan that is larger than the cutting board to catch all the juices when the peppers are peeled.

Remove the peppers from the bag/bowl and place on cutting board. Prop the nearest side of the cutting board up on the edge fo the baking pan to allow juices to drain down into the pan. Pull core out of the pepper and discard. Slice peppers in half and lay seed side down on the cutting board. Using the dull edge of a knife, scrape the charred skin off of the peppers and push to one side of cutting board, taking care not to get it mixed in with the juices. carefully scrape out the seeds and push to one side. Cut peppers into strips or dice as desired.

Place in a bowl with the reserved juices and add remaining ingrediants, seasoning to taste with the salt and pepper. Additional ingredients might include fresh herbs, Balsamic vinegar, olives or capers. Make a salad, garnish grilled or roasted fish or poultry, or use plain.

GRILLED VIDALIA ONIONS OR BELGIAN ENDIVE: Peel onions and/or remove outer leaves from the endive. Cut onion into wedges, leaving the core in place so the pieces will not fall apart; or cut the endive in half lengthwise. Brush the outer sides of the vegetables with olive oil and season with salt and pepper.

Place cut side down on prepared grill. Grill until tender, turning periodically to insure even browning. Take care when turning so that vegetables don't break apart as they cook.

This series of 6 recipes came from my neighboring kitchenware/gourmet food distributor/cooking school. This class was in June of 95. All the recipes here were used that night (3 hours) and after everything was done we had a feast! Cook's is located at Victoria crossing in St. Paul, MN.

MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 06-17-95

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