12.20.08: dinner.


Saturday evening dinner. As I commented before, I was in the food doldrums around Christmas/New Years and, in times like these, as much as being creative is important, so is having fun. What’s more fun than hot smooshed sandwiches? Actually, don’t answer that.

We received a Griddler for an engagement gift and while versatile, there’s a reason King of the Hill dubbed them novelty grills. But that’s another post. What I will say is that it simultaneously flattens and grills the heck out of a sandwich.

The little local market downstairs gave my lovely wife a nice deal on her faaaavorite, Prosciutto di Parma and I cooked up some caponata for the top. All I did was saute roasted red peppers with mandolined shallots and deglazed with some balsamic vinegar and capers. I prototyped the fennel salad that I ended up serving on new year’s.

Now, I have bought jarred, roasted peppers and they are AWFUL. Doing them yourself is even easier than the Food Network would have you to believe. Have you ever noticed that each chef-lebrity has their own set of instructions? Forget it.

Roasted Red (or orange, yellow, purple) Peppers:

  • Quarter the peppers, lose the seeds and cut out the white stuff
  • Sit them skin-side-up on a baking sheet
  • Place under the broiler on the top shelf of the oven (if its your first time, monitor for flames)
  • After the skins have become almost completely black, place in a bowl and cover with a plate or lid
  • When cool, skin them (under water if you like) and you’re done.

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