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Smoked red bell peppers

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9 replies to this topic

#1 Andrew Fenton

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Posted 24 May 2009 - 08:50 AM

Whenever I get done smoking some meat, I like to throw a few red bell peppers or a couple of eggplants into the smoker. The vegetables take advantage of the residual heat and smoke, and since they're not especially temperature-sensitive, I can just leave them in there without paying too much attention to them. Some nice smoky vegetables are a great payoff. Smoked eggplant goes into baba ganoush or baigan bartha, and smoked peppers are terrific on a turkey sandwich.

This time, I got a great deal and bought six or seven red bell peppers, which have just come out of the smoker. I don't think I'll be eating a lot of turkey sandwiches this week, though. So what are some good recipes that use smoked peppers?

#2 Pam R

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Posted 24 May 2009 - 10:51 AM

You could do a soup or puree them with some cream cheese for a spread -- add some sour cream and make a dip.

#3 Jaymes

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Posted 24 May 2009 - 10:58 AM

Although the soup and cream cheese ideas sound terrific, I must say that every time we smoke some olive oil-basted peppers on the grill, we just serve them as a vegetable side dish as is.

Not only are there never any left, there are rarely even enough to satisfy everyone.

So worrying about what to do with the leftovers is a new concept for me.
"And you, you're just a stinker."

#4 Katie Meadow

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Posted 24 May 2009 - 10:58 AM

I imagine they are delicious with just garlicky olive oil, room temp as a side. And why not try a babaganoush-like dip with blended smoked peppers instead of eggplant? They might make a great pureed soup too.

Couldn't they be used in any recipe that calls for roasted red peppers? I make a simple rice salad that calls for Spanish canned tuna or bonito (or I use leftover fresh grilled), white rice, red onion, roasted red peppers, olive oil and sherry vinegar and a shake of sweet smoked paprika. The peppers and tuna are a really nice combo.

#5 djyee100

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Posted 24 May 2009 - 02:42 PM

A salad of green beans, roasted red peppers, & sauteed mushrooms. Cook 1 lb green beans in boiling salted water until they are crisp-tender; drain well and let cool. Slice 1/4 lb mushrooms & saute in a little olive oil with a pinch of salt; set aside. Peel & seed 2 roasted peppers & cut into strips; set aside. Make a vinaigrette of 1 minced shallot, 2 TB red wine vinegar, 1/2 cup extra-virgin olive oil, S & P; maybe a pinch of sugar to round off acidity. A handful of toasted hazelnuts, skins removed & chopped, would be great if you have them. Combine the peppers & mushrooms with the vinaigrette in a large bowl, & let marinate for a few minutes. Just before serving, add in the nuts & green beans. Toss well. Taste & adjust for seasoning, especially for enough salt (legumes like green beans often need more salt). Serve immediately. My adaptation of a recipe from chef Kelsie Kerr.

#6 dougal

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Posted 26 May 2009 - 01:09 AM

Make Merguez sausages with the smoked peppers?
"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

#7 tim

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Posted 26 May 2009 - 06:03 AM


#8 pax

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Posted 26 May 2009 - 06:51 PM

Melt a little of your favourite cheese crumbled over them, and maybe some basil? Wrap them around teeny marinated Mozz balls and have them cold? Save by and add to your next chii?
“Don't kid yourself, Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!”

#9 Jaymes

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Posted 27 May 2009 - 07:00 AM

I honestly think they're best as is - on an antipasti tray, with crackers, cheese, charcuterie, etc.
"And you, you're just a stinker."

#10 Jean Blanchard

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Posted 27 May 2009 - 07:22 AM

Slice them and drizzle with good olive oil and a little balsamic vinegar. Layer on individual plates with overlapping thin slices of fontina cheese. Add a little arugula salad with olive oil and vinegar on the side. Makes a nice first course.