Peppers can be roasted in the broiler of your oven or over a gas stove-top. After roasting, put peppers in a plastic bag that seals and seal it up. Leave in bag to allow steaming for about 30 minutes. After steaming, remove skins, stems, seeds and membranes. Cut, chop or dice peppers to your desire.
For the Broiler - Cut peppers into halves and remove stems, seeds and membranes. Place pepper halves on cookie sheet with skin sides up. Broil about 5 inches from the heat for about 7 to 10 minutes or until the skin is blistered and evenly browned. Some spots may be black and that is normal.
Gas Stove-top - Place whole peppers on a long-handled metal fork, such as a grilling fork, and hold it about 5 inches from the gas flames. Turn the pepper often so it roasts evenly. Roast about 5 to 7 minutes or until the skin is blistered and evenly browned. Some spots may be black and that is normal.
Aspargas tip - Asparagus spears snap off naturally where they are tough. Just bend the spear near the bottom end and it will break off at its tough point.
Chipotle peppers - Chipotle peppers are smoked, dried jalapenos with a fabulous smoky flavor. They can be bought three ways; dried whole, ground and canned in spicy adobo sauce.
Green Onion curls - To make curled green onions, slice scallions lengthwise, remove the green stalk, and cover them with ice water just before serving.
Potatoes - Red, white, and brown potatoes take about 15 minutes longer to cook than sweet potatoes.
Check out other tips and recipes at http://www.cristiescookin.com.
Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. |
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