Gardening Articles: Health :: Cooking

Growing and Grilling Peppers (page 2 of 4)

by Renee Shepherd

Grilled Peppers with Gorgonzola, Lemon, and Capers

Don't expect leftovers from these simple appetizers with their savory and nutty flavors.

Dressing
1 large clove garlic, minced
2 tablespoons olive oil
1-1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme leaves
3 ripe sweet peppers, seeded and cut lengthwise into eighths
Olive oil
2 tablespoons capers, drained
1/4 cup crumbled Gorgonzola cheese
Freshly ground pepper
6 anchovy fillets, drained and halved

Preheat grill so coals are medium-hot and covered with white ash.

Combine garlic, oil, lemon juice, and thyme; set aside.

Brush peppers with oil, and place on grill. Cook, turning once, until tender-crisp, 3 to 5 minutes. Spoon 1 teaspoon of dressing inside each pepper wedge; divide capers and cheese evenly among them. Season with black pepper, and top each wedge with an anchovy half. Return to grill just until cheese begins to melt. Serve hot with crusty bread. Serves 6.

Fish Tacos with Sweet Pepper Salsa

If you prefer, substitute 1 pound skinless, boneless chicken breasts for the fish fillets.

Salsa
2 large red elongated sweet peppers, such as 'Vidi', roasted, peeled, and seeded
1 teaspoon olive oil
2 cloves garlic, minced
1/2 cup chopped onion
1 tablespoon grated fresh ginger
1 fresh, small hot chilie, such as 'Jalapeno' or 'Serrano', seeded and chopped
1/2 teaspoon cumin seed
1 tablespoon chopped fresh oregano
1 cup chicken stock
1 tablespoon fresh lime juice

Taco filling
1 pound firm-fleshed mild fish fillets, such as red snapper
1/2 tablespoon olive oil
Salt and freshly ground pepper
4 flour tortillas
1-1/2 cups shredded cabbage or romaine lettuce
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions

To prepare salsa: Coarsely chop sweet peppers and set aside. In a medium saucepan, heat olive oil; add garlic, onion, ginger, hot chilie, and cumin; saute until softened. Add the sweet peppers, oregano, and chicken stock. Bring to a boil, then cook, covered, over medium-low heat until peppers are tender, 15 to 20 minutes. Cool slightly, then puree in a blender or food processor. Return salsa to pan and add lime juice. Cook, stirring, over medium heat until sauce is slightly thickened, about 1 minute.

To prepare fish: Prepare a grill so coals are medium-hot and covered with white ash; or preheat and oil a griddle. Brush both sides of fish with olive oil, and sprinkle with salt and black pepper. Grill fish, turning once, until it flakes when poked with a fork, 6 to 7 minutes on each side.

While fish is cooking, wrap tortillas in foil and heat on side of grill or in a 350° F oven until warm and softened. Mound cabbage, cilantro, and green onions onto a serving dish.

When fish is cooked, break fillets into chunks and divide among tortillas. Pass salsa, cabbage, cilantro, and green onions for each guest to add to taste before rolling up the tortillas. Serves 4.

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