More recipes from Steven Raichlen

May 26, 2010

Moroccan Grilled Pepper Salad

Makes: 4-6 servings

3 red bell peppers, plus 3 Anaheim or Cubanelle peppers (or 4 green bell peppers and 5 poblano peppers)

2 red ripe tomatoes, seeded and cut into 1/4-inch dice

1/2 sweet onion, cut into 1/4-inch dice

3 tablespoons chopped fresh cilantro, or mint, or flat-leaf parsley , roughly chopped

1/2 teaspoon ground cumin

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice (more to taste)

1 tablespoon red wine vinegar

Coarse salt and freshly ground black pepper to taste

Set up the grill for direct grilling and preheat to high.

Arrange the peppers on the hot grate and grill them until the skins are dark brown and blistered on all sides, about 3-4 minutes per side, 12-16 minutes in all, turning with tongs. Transfer the charred peppers to a cutting board and let them cool to room temperature.

Using a paring knife, scrape off the charred skins of the peppers. Cut each pepper in half, cut out the core and scape out the seeds. Cut each pepper into 1/4-inch dice and place in a nonreactive mixing bowl.

Add the tomato, onion, cilantro, cumin, olive oil, lemon juice, vinegar and toss to mix. Season with salt and pepper to taste. The salad should be highly seasoned. The salad can be prepared several hours ahead but taste it for seasoning just before serving, and add more salt and black pepper as needed.

Source: Steven Raichlen's Planet Barbecue! (Workman Publishing, 2010)

Grilled Bread With Chocolate

Makes: 4 servings

8 thin slices Spanish white bread (crisp crust, firm interior) or Italian ciabatta

Extra virgin olive oil

4 thin rectangles of bittersweet chocolate (about 3 ounces each)

Coarse sea salt

Set up grill for two-zone cooking, one zone medium-high, the other medium.

Lightly brush the bread slices with olive oil. Sandwich each piece of chocolate between two pieces of bread, with the oiled side out.

Brush and oil grill grate. Arrange the chocolate "sandwiches" on the hot grate in the medium high zone and grill them until the bread is toasted and the chocolate melted, about 2 -4 minutes per side. Watch the bread carefully, as it can burn quickly.

Move the sandwiches to the medium zone if they start to burn.

Transfer the grilled sandwiches to a platter, drizzle a little more olive oil over them, sprinkle with salt and serve at once.

Source: Steven Raichlen's Planet Barbecue! (Workman Publishing, 2010)

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