I’m pretty sure that our family has been helping to sustain the mini sweet peppers market in our little corner of the world. I wouldn’t even want to take a guess at how many of these little charred veggies we’ve consumed this summer. They’re addictive, I tell you!
Grilled Mini Sweet Peppers with Goat Cheese. Prepare to be amazed by this simple, delicious grilling recipe!
Our family’s craze for grilled mini sweet peppers with goat cheese all started on Mother’s Day this year. Blake always plans a special grilled meal for me, usually involving some kind of surf and turf combination. I usually plan the majority of the menus around here, so this is extra fun for me—to sit back and relax, and to enjoy a few new recipes that are all a complete surprise.
This year’s Mother’s Day menu consisted of mint julep grilled shrimp and herb-grilled steaks, which were great. But the side of grilled mini sweet peppers with goat cheese absolutely stole the show.
While grocery shopping for this meal, Blake spied a jar of goat cheese cubes marinating in olive oil, rosemary, and smoked salt, at the specialty cheese counter. He picked up a jar, and then backtracked to the fresh produce to pick up some mini peppers. And the rest is history.
The way we prepare this side dish has evolved over the summer, mostly because that little jar of marinated goat cheese costs more than we prefer to spend—especially when we want to eat this dish every week.
We now have our ingredients and method nailed down, in a much more cost effective way.
We start by cutting off the stems of the mini peppers and then slicing the peppers in half lengthwise, removing the ribs and seeds within.
The pepper halves are placed on a large rimmed baking sheet and drizzled with olive oil, then transferred to the hot grill grates. The grilling time is short, only a couple minutes per side, until the peppers are softened and nicely charred. Then the peppers are removed to the baking sheet or a serving platter, where we place random pieces of goat cheese cut straight from a goat cheese log, onto the cut side of the peppers.
Next we sprinkle the goat cheese with minced fresh herbs. Our favorite combination is rosemary and thyme together, but fresh basil is also wonderful.
And the salt comes next. But not just any salt. To mimic the smoked salt flavor found in that jar of marinated goat cheese Blake found at the deli, we use Maldon smoked sea salt flakes. Some of the flakes are downright huge (which I LOVE!), so we just crush them a bit in between our fingertips as we sprinkle.
We most often serve these grilled peppers straight from the rimmed baking sheet, super casual, but when we want to have a bit more civilized presentation we arrange them on a nice platter.
These grilled peppers filled with creamy, tangy goat cheese have been a HUGE crowd pleaser this summer, always the first dish to disappear at gatherings.
And most often, I’ll find our own daughters popping the little peppers, straight from pan to mouth. I know that the goat cheese is the most alluring temptress, but I really don’t mind that that is how they eat several helpings of veggies in one sitting.
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