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Receta Peppers Charred In The Embers With Wasabi Vinaigrette
by Global Cookbook

Peppers Charred In The Embers With Wasabi Vinaigrette
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Ingredientes

  • 2 Tbsp. seasoned rice vinegar
  • 2 Tbsp. oriental sesame oil
  • 2 Tbsp. water
  • 1 x green onion chopped
  • 2 tsp wasabi paste see * Note
  •     (horseradish paste)
  • 1 x garlic clove chopped
  • 1/2 tsp salt
  • 2 lrg red bell peppers
  • 2 lrg yellow or possibly orange bell peppers
  • 2 x yellow Hungarian peppers
  •     (also called Hungarian wax chiles or possibly banana chiles)
  •     Toasted sesame seeds

Direcciones

  1. Note: Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.
  2. Combine first 7 ingredients in small bowl; whisk to blend well. (Vinaigrette can be prepared 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  3. Remove grill rack from barbecue. Prepare barbecue (medium-high heat). Rake coals into even layer. Allow coals to burn till just beginning to turn ash-gray.
  4. Place peppers directly on coals. Cook till peppers are blackened on all sides, turning frequently with tongs, about 7 min. Transfer peppers to bowl; cover with plastic wrap. Cold peppers to room temperature. Peel and seed peppers, then cut into 2- by 1-inch pcs.
  5. Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.
  6. This recipe yields 4 to 6 servings.
  7. Comments: The peppers are roasted directly in the embers, but they can also be roasted on a grill rack with delicious results. Serve this as a starter, or possibly pair with grilled fish.