At home, I love to julienne red and yellow bell peppers and toss them with sliced avocado and Balsamic vinaigrette. I also love to lightly grill Jalapenos, skin them and mix them with fresh peas and a little chopped cilantro. Poblanos, seeded, stuffed with cheese and oven-roasted are sublime. The possibilities are endless.
4 medium red bell peppers
2 tablespoons aged Balsamic
2 tablespoons extra virgin olive oil
Preheat oven to 375F.
Char the peppers: Place the peppers directly on the gas flame. Char on all sides until the skin burns. Refrigerate to allow them to cool quickly, 10-15 minutes. When cool, peel and discard skin. I use a kitchen towel to wipe the skin away. Don’t rinse the peppers under water as it washes away flavor. Place on a flat surface. Open, seed and slice the peppers into ½ inch slices. Arrange on a platter. Season with salt, the Balsamic and the olive oil. Serve chilled or room temperature.
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For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….
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