Time 20m Yield 8 serving(s) Number Of Ingredients 2 Steps:
Heat oven to 450F degrees. Wash peppers and cut in half. Remove seeds and stems. Place upside down (skin side up) on a cookie sheet coated with olive oil spray. Bake for 10-15 minutes or so, until skin of pepper is seriously black. Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don’t let me catch you doing that. Let cool so you can touch them. Skin will peel off easily. Cut halves into strips, or however you need them to be cut. Now you know how to roast a red pepper! Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things! You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
Number Of Ingredients 20 Steps:
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Number Of Ingredients 2 Steps:
Put a grill rack, if you have one, over the gas burner of your stove. Cut the pepper lengthwise into four or six pieces, depending on size, and scrape out the pith and seeds. Rub both sides with a little olive oil. Trim the ends, where the pepper curls over, so that each piece will lie flat. Turn on the burner to medium high, and lay the pieces, skin side down, flat on the grill. If you haven’t got a grill, you can usually balance your pieces on the spokes of the burner or hold them on prongs of a large serving fork, right in or over the flame. Let cook for about 4 minutes, until charred on the bottom, then turn the pieces with your tongs, and grill the other side. Every now and then, flatten the pieces with a spatula and try to expose all spots to the heat. Eight to 10 minutes of grilling should suffice. Remove the peppers, and quickly pop them into a paper bag. Twist the top firmly, to keep the steam in, and let rest for at least 5 minutes. Now scrape all the charred skin off, and cut the peppers into strips. Put them in a small jar and cover them with olive oil. Screw on the top, and keep refrigerated.
Time 35m Yield 2-4 serving(s) Number Of Ingredients 4 Steps:
Quarter and clean pith from red peppers. Spray skin side with olive oil mist. Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. Put peppers in a paper bag until cool. Peel skins, (do not wash peppers) and put in a bowl. Add smashed garlic clove, oil and vinegar. Salt& pepper to taste. Cover and let marinate at room temperature for 2 hours. These can be made and stored in the fridge for a week. If the the oil creates a covering, simply microwave for 30 seconds. Best served at room temperature.
Yield 4 Number Of Ingredients 1 Steps:
Preheat the oven to 500 degrees F (260 degrees C). Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Yield Makes 8 servings Number Of Ingredients 2 Steps:
Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan. Preheat broiler Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes. Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes. When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.
