_grill Roasted Peppers Hot Little Numbers Food

ROASTED OR GRILLED PEPPERS

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
• Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
• Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
• Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
• Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.

ROASTED BELL PEPPERS GRILLED

Steps:

• Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
• Place the garlic, oil, salt, pepper, rosemary and vinegar in a jar and shake the mixture. Pour into a small bowl.
• Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Reserve any juice from inside the peppers to mix in the dressing. Toss the peppers into the dressing and serve.

*VEGETABLES

Steps:

• For generations, mothers and grandmothers alike have extolled the virtues of vegetables. More recently, health experts have practically gone hoarse reminding us that we need our A, C, E, and B12. Antioxidants are the superheroes of the moment. And yet very few of us manage to choke down our "five a day for better health." What gives? We suspect it's not all our fault. So where does it start? At the grocery store, we argue. Countless polls confirm how bored we've become with the shopping process. Most of us make do with a pit stop after work, or fly in to grab a couple of things on a Saturday morning. Just enough to get us by. Why? Of course, we're all time-pressed. But maybe our taste buds are just a little bored with the same old routine. Face it, once you've steamed one asparagus spear, you've steamed them all. America, isn't it time we gave vegetables another chance? Imagine, instead of trolling the produce aisle, going through the motions, we could put some fun back in the courtship! We might start looking forward to that chance encounter with a perfectly ripe tomato or significant moment with a handsome acorn squash. We might find unimagined fulfillment with an artichoke. Of course, if you're wise enough to grow a vegetable garden, you don't have to look any farther than your own backyard for veggie bliss. There's nothing better than homegrown sweet corn or a vine-ripened tomato. But what about those of us who don't have a garden? First, it helps to learn the season for each vegetable and then eat it when Nature meant it to be eaten. (This seems totally obvious, but it's easy to be misled when just about everything is available all year round.) We know tomatoes in winter are just never going to taste like summer's. August's asparagus can't hold a candle to April's. And trying winter squash in June is just setting yourself up for a letdown. Still, it's hard to resist when special offers beckon from the food section of the local paper. And it's so easy to be seduced by looks. (We've all fallen for the gorgeous but tasteless type, no?) Much of today's grocery produce is bred for uniformity, color, and the ability to survive a long haul on a truck. Sadly, most is picked too early to reach its full potential in smell and taste, then left to "ripen" under the glare of artificial lights. The cure? Shop whenever you can at a farmer's market, where you'll find food grown for the table (not the produce bin) and that has had a chance to ripen in the field. Small farmers have the advantage of being closer to their retail outlets, so they can wait to pick the produce when it's ripe. Since this produce is grown as food and not necessarily beauty-pageant material, you'll often find odd-shaped specimens. These quirky profiles just add charm to the pursuit. You could love a zucchini with a crooked nose, couldn't you, if it was sweet and tender? But wherever you find your vegetables, you'll do right by them if you put them on the grill. The grill does something to vegetables that makes us all a little weak in the knees. It draws out their natural sugars and caramelizes them on the surface right where you can taste them. Add that little hint of smoke and they become downright irresistible. And because the grill cooks them quickly, it heightens their color and appearance, too. All those veggies need is a light coating of olive oil to prevent them from sticking to the grate and to keep them nice and moist. That, and a dash of salt and pepper. We have plenty of recipes in this chapter that feature vegetables as the main course, as well as side dishes that round out a great grilled meal. Once you're hooked on grilled veggies, you'll discover their amazing versatility. Grilling vegetable ingredients before you add them to a dish can make an ordinary meal spectacular. Soon you'll be grilling up extra asparagus, peppers, and onions for tomorrow's omelette, sandwiches, soup, or pasta dish. And more importantly, you'll be eating your veggies because you want to. Mom would be proud.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_VEGETABLE GRILLING CHART

Steps:

• Artichokes, whole Preparation: Drizzle with melted butter or oil, then foil-wrap Method/Grill Time: Indirect High/30 to 45 min Special Instructions: Remove tough outer leaves and trim stems before grillingAsparagus, whole Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/6 to 8 min Special Instructions: Snap off tough ends before preparingBeets, whole Preparation: Oil Method/Grill Time: Direct Medium/1 to 1 1/2 hr, until tender Special Instructions: Remove tops before grilling, but leave root ends intact turn 3 or 4 timesBell Peppers, whole Preparation: None Method/Grill Time: Direct Medium/10 to 12 min Special Instructions: See REFERANCE & APPENDIX, _Grill-Roasted Peppers: Hot Little NumbersBell Peppers, halved or quartered Preparation: Flatten and oil Method/Grill Time: Direct Medium/6 to 8 min Special Instructions: Turn onceCabbage, whole or quartered Preparation: Butter or oil, then foil-wrap Method/Grill Time: Indirect Medium/1 1/2 to 2 hr Special Instructions: Add 30 min to grilling time if foil pack left open, as in recipe "Barbecued Cabbage"Chiles- Anaheim or Poblano, whole Preparation: None Method/Grill Time: Direct Medium/7 to 9 min Special Instructions: See REFERANCE & APPENDIX, _Grill-Roasted Peppers: Hot Little NumbersCorn, in husks Preparation: Leave plain or butter Method/Grill Time: Direct Medium/25 to 30 min Special Instructions: See REFERANCE & APPENDIX, _Corn & Squash: Year-Round HeroesCorn, husked Preparation: Butter Method/Grill Time: Direct Medium/10 to 12 min Special Instructions: See REFERANCE & APPENDIX, _Corn & Squash: Year-Round HeroesEggplant- Globe, 1/2-inch slices Preparation: Oil Method/Grill Time: Direct Medium/8 to 10 minEggplant- Japanese, halved lengthwise Preparation: Oil Method/Grill Time: Direct Medium/12 to 15 minFennel, 1/4-inch slices Preparation: Oil Method/Grill Time: Direct Medium/10 to 12 minGarlic, whole Preparation: Drizzle with oil then foil-wrap Method/Grill Time: Indirect Medium/45 to 60 min Special Instructions: See REFERANCE & APPENDIX, _Great Grilled Garlic: Mom's Own Comfort FoodGreen Beans Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/8 to 10 minMushrooms- Portabello, whole Preparation: Marinate, butter, or oil Method/Grill Time: Direct Medium/12 to 15 min Special Instructions: Grilling times depend on thickness and moisture content baste with oil as needed to prevent drying Mushrooms- Shiitake or Button, whole Preparation: Marinate, butter, or oil Method/Grill Time: Direct Medium/8 to 10 min Special Instructions: Grilling times depend on thickness and moisture content baste with oil as needed to prevent dryingOnions- White, Yellow, or Red, 1/2-inch slices Preparation: Oil Method/Grill Time: Direct Medium/10 to 12 min Special Instructions: Grill onion slices until tender baste with oil as needed Onions- Green, 1/2-inch slices Preparation: Oil Method/Grill Time: Direct Medium/3 to 4 min Special Instructions: Grill onion slices until tender baste with oil as neededPotatoes- Russet, Yukon Gold, or Red, whole Preparation: Butter or oil Method/Grill Time: Indirect Medium/45 to 60 minPotatoes- Russet, Yukon Gold, or Red, 1/2-inch wedges Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/10 to 12 minPotatoes- Russet, Yukon Gold, or Red, 1/2-inch slices Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/14 to 16 minPotatoes- New or Small, halved or quartered Preparation: Toss with melted butter or oil Method/Grill Time: Direct Medium/20 to 25 min Special Instructions: Skewer for easy turningSquashes, Summer- Yellow or Zucchini, 1/2-inch slices Preparation: Oil Method/Grill Time: Direct Medium/6 to 8 minSquashes, Winter- Acorn, Buttercup, Butternut, Golden Nugget, Hubbard, or Spaghetti, halved Preparation: Brush open halves with butter or oil Method/Grill Time: Indirect Medium/1-lb 40 to 45 min, 2-lb 50 to 55 min, 3-lb spaghetti 1 1/4 to 1 1/2 hr Special Instructions: Scrape out seeds and strings from halves. Grill, cut side down first turn once. Squash is done when you can pierce the flesh easily with a fork Squashes, Winter- Pumpkin, hollowed, with top on Preparation: Brush interior with butter or oil Method/Grill Time: Indirect Medium/ 3-lb 1 1/2 to 2 hr Special Instructions: Grill, right side up, with top on no need to turn Sweet Potatoes, whole Preparation: Butter or oil Method/Grill Time: Indirect Medium/About 50 min to 1 hr, until tender Special Instructions: Turn 3 or 4 timesTomatoes- Plum, whole Preparation: None Method/Grill Time: Direct Medium/8 to 10 min Special Instructions: Tomatoes become quite tender on the grill, so use care to gently remove them cooking time varies according to ripeness and moisture content Tomatoes- Plum, halved lengthwise Preparation: None Method/Grill Time: Direct Medium/6 to 8 min Special Instructions: Tomatoes become quite tender on the grill, so use care to gently remove them cooking time varies according to ripeness and moisture content Tomatoes- Beefsteak, 1/2-inch slices Preparation: None Method/Grill Time: Direct Medium/2 to 4 min Special Instructions: Tomatoes become quite tender on the grill, so use care to gently remove them cooking time varies according to ripeness and moisture content Tomatoes- Beefsteak, halved Preparation: None Method/Grill Time: Direct Medium/6 to 8 min Special Instructions: Tomatoes become quite tender on the grill, so use care to gently remove them cooking time varies according to ripeness and moisture content Tomatoes- Cherry, halved Preparation: None Method/Grill Time: Direct Medium/2 to 4 min Special Instructions: Skewer for easy turningFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_GRILL-ROASTED PEPPERS: HOT LITTLE NUMBERS

Steps:

• Place whole red, yellow, or orange bell peppers over Direct Medium heat. Grill until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Slice, chop, or use as desired. You can use the same grill-roasting and skinning method for large chile peppers, such as Anaheims and poblanos, or even the smaller jalapeño. Just grill them until charred all over, turning as needed. (Be careful not to rub your eyes while working with these hot ones you may even want to wear rubber gloves.) Meaty chiles are particularly impressionable when it comes to taking on smoky undertones from the grill. Try them whole in stuffed pepper recipes (such as the Poblano Rellenos), puréed in sauces, diced in salsas, or as a garnish.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

ROASTED PEPPERS: HOW TO ROAST A PEPPER ON A GAS RANGE

Steps:

• Rinse the pepper.
• Stick the pepper on a metal skewer or long handled fork.
• Hold pepper close to the gas range flame (a small kitchen torch such as is used for crème brulee is also acceptable, but using a range is safer).
• When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*.
• Place the roasted pepper directly into a Ziploc and seal.
• After 15 minutes, rinse the pepper under small stream of cold water.
• Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove.
• *Note:the amount of charring is open to debate; some people prefer them evenly darkened but not blackened, but others prefer them very charred- you'll need to experiment and decide for yourself.

_A GRILLER'S STEAK GLOSSARY

Steps:

• Porterhouse: This hulky cut, taken from the large end of the short loin, can weigh up to 2 1?2 pounds. Be prepared to shell out some bucks for this one. Fortunately, you can feed more than one person with it--if you can convince folks to share. T-Bone: A smaller version of the porterhouse, cut from the narrow end of the short loin. Prized for its tastiness, which many believe comes in part from the bone. Strip Steak: Favored by many steak lovers, strip steaks are cut from the center of the top loin and sometimes have a long slice of bone along one side (actually the long bone of the T-bone). These steaks are known by different names in different regions. Aliases include: New York strip, Kansas City strip, shell, Delmonico, Ambassador, hotel cut, sirloin club, and top loin. Delicious by any name! Rib-Eye: Exceedingly tender and richly flavored, rib-eye is cut from the muscle behind the ribs. If it has a bone attached it's called rib steak. Give it a good sear and maybe a splash of homemade steak sauce. Don't forget the ranch-style pinto beans on the side. Filet Mignon: Pure, trimmed tenderloin, filets mignons (add an "s" to each word to make the plural) are meaty cylindrical pieces cut up to 2 inches thick. Grilling over High heat is the best way to prepare these fork-tender beauties. London Broil: Usually a flank steak but also a catchall name for any cut of meat that is broiled or grilled over Direct heat and then sliced across the grain. Sirloin: The term "sirloin steak" covers a lot of turf. The sirloin (which is also cut into roasts) is the section between the tender short loin and the tougher round. Steaks can be cut from the top or bottom portions of this section. Top sirloin steaks are more tender than bottom sirloin steaks, but a good marinating session for the latter can even out the difference. Go for top sirloin when you can afford it. Tri-Tip: This lesser-known gem is a thick, lean, triangular cut from the bottom sirloin. Some call it a roast. If you can find it, treasure it. Tri-tip is terrific grilled medium rare and sliced thin like a London broil--an outstanding choice for steak salads and sandwiches. Aliases include tip roast and sirloin bottom butt also found cut into tip steaks. Flank Steak: Cut from the lean flank and with virtually no marbling, the relatively inexpensive flank steak is best when pounded or tenderized by a high-acid marinade. Lime juice and red wine are popular ingredients. For some reason, this rather pedestrian cut often gets jazzed up in pinwheel-like beef rolls, perhaps evidence that cooks on a budget can still be pretty creative. Skirt Steak: Also cut from the flank, the thin and flat skirt steak is what makes beef fajitas so good. Grill it quickly over High heat to tenderize it and coax out its flavor. A marinade is good for it, too. Treat it right and this lean, inexpensive cut will reward you handsomely.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_A GRILLER'S PORK RIB GLOSSARY

Steps:

• Baby back ribs: These are cut from the top end of the rib bone-flavorful, meaty, and small. Some butchers offer them with the backbone still attached check that the price per pound drops accordingly. Spareribs: Sometimes called St. Louis ribs, these longer bones offer more gnawing pleasure. You've had them sauced, but have you tried them with a dry rub, marinade, or mop and then sauce? Yow!Country-style spareribs (a.k.a. split or butterflied blade chops): Big and meaty, these "ribs" are really individual, thick chops cut from the shoulder end of the loin. If you see a bone, it's actually a shoulder blade, not a rib. Who cares? They taste great and are easy on the budget. Plus, there's no membrane to remove, just trim the fat. Serving: Count on 1 pound of raw weight per serving. Some folks like more (especially when the sauce is homemade).From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.