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From Michel Nischan, Heartbeat at the
W New York Hotel, New York, NY
Grilled Summer Peppers with
Fresh Bay Leaves
Yield: 6 Servings
Ingredients:
- 3 each medium to large red peppers
- 3 each medium to large yellow peppers
- 3 to 5 small branches of fresh bay leaves
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Place the peppers over the hottest part of the grill. Be
prepared to stand by as the peppers cook very quickly. Cook
the peppers until they begin to blacken on all sides. Transfer
the peppers to a container just large enough to hold them
while they are still very hot. Tightly cover the container
with plastic wrap and allow the peppers to cool until they
can be handled. Peel the blackened skin from the peppers.
If there are black flecks on the peppers, scrape them gently
with the blade of a pairing knife.
Rub each pepper with some of the olive oil and sprinkle
lightly with salt and pepper. Place the peppers in a bowl
so they fit snugly. Distribute the bay leaves between the
peppers so leaves come in contact with each pepper. Allow
to sit for one hour. Reheat the peppers by oiling them lightly
and placing them over the cooler part of the grill. Heat 20
to 30 seconds per side.
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