How to Roast A Red Pepper

 

Heat oven to broil.

Line a baking sheet with parchment paper or silpat.

Wash and dry peppers. Lay on bake sheet. Turn as each side blackens. There will be moisture released so be careful when you open the oven. Use caution!  It fogged the lens.

Once the sides are black, move to a steel bowl and cover the bowl with plastic wrap.

Let it steam 10 minutes. Peel off skin.  Slice into slices and remove the stem and seeds. These can be covered in olive oil and frozen. 

* Some lay a pepper right on the burner. This makes a mess, but you do have control of the blackening. Know that sugary liquid comes from the pepper so it has to go somewhere. A hot burner isn't the best idea.

Uses: in pasta dishes, pizza toppings, charcuterie boards or omelettes.

Stuffed pepper appetizer

1 lbs Bob Evan's sausage (or any breakfast sausage)
2 bags of small bell peppers
16 oz philedelphia chive cream cheese
Cheddar cheese, shredded ( we prefer sharp, but mild is fine)

Preheat oven to 350 degrees.

Wash peppers then cut peppers in half, lengthwise and remove the seeds and ribs. Set aside.

In a large skillet,  brown sausage, breaking into small bits.

Once sausage is browned, reduce the heat , and stir in the cream cheese. Mix in and once melted turn off the heat. This won't take long. 

Stuff the peppers, be careful not to burn yourself. Lay peppers ona cookie sheet. 

( I recommend a silpat or parchment paper on the tray.) Then sprinkle cheese over stuffed peppers. You can stop and refrigerate at this point.  

Oven at 350 degrees. Bake about 10 min.,  until cheese melts. Serve warm. Caution guests will eat this off the bake sheet if you aren't fast enough.  Always a big hit.

Maple Soy Glazed Salmon

 Serves 6-8

1/2 cup soy sauce

1/4 cup olive oil

6 Tbsp. Pure Maple Syrup

2 Tbsp. Asian sesame oil.

1Tbsp. Freshly grated ginger

2 cloves garlic, minced

2 scallions thinly sliced

 6 8-oz. Wild Salmon filets, 1 inch thick skin on

1. In a large shallow dish, whisk soy, syrup , ginger, garlic and scallions. Cover and refrigerate for 2 hours. Turn the salmon periodically. ( I do all day )

2. Preheat grill or oven to 400 degrees

3. Remove Salmon from marinade. See step 5.

4. Pour the glaze into a small pan and cook until syrupy, about 3 minutes to strain glaze of you want. (I don't.)

4. Line a baking sheet with parchment and bake for 10 minutes, until center flakes with a fork.  May take longer depending on the size.

5. Or oil the grate of the grill and grill for 6 minutes. I would recommend a grill pan or fish grilling tray. 

6. Transfer to the plate and drizzle small pan syrup over the salmon. You can sprinkle scallions as a garnish.

Can also use sea bass- cook 20 min. per inch. Also good marinade for pork 

Skyline Chili South of the Border

South of the Border page 58
1 13.25oz. package thawed Skyline Chili
1/2 cup sour cream
1 1/2 cup Monterey Jack cheese, shredded
2 cups cheddar cheese, divided (1/2 cup for topping)
1 medium onion chopped, optional
8 6-inch tortillas

Heat oven to 350 degrees. Mix all ingredients except 1/2 cup cheddar cheese, in a pan. Heat and stir until blended. Spoon 1/4 cup into tortilla and roll. Line up in 9x13 pan. Pour remaining mixture over tortillas and sprinkle with remaining 1/2 cup of cheese. Bake 20 min.