Difference between revisions of "Directory:KJ Kitchens/Grilled Leek And Sweet Pepper"
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| − | + | === Ingredients: === | |
| − | + | * 2 medium [[Recipe Ingredient:=leeks]], green tops trimmed, split up to the root ends, cleaned | |
| − | * 2 medium leeks, green tops trimmed, split up to the root ends, cleaned | + | * 1 tablespoon [[Recipe Ingredient:=olive oil]] |
| − | * 1 tablespoon olive oil | + | * 1 large [[Recipe Ingredient:=red bell pepper]] |
| − | * 1 large red bell pepper | + | * 1 large [[Recipe Ingredient:=yellow bell pepper]] |
| − | * 1 large yellow bell pepper | + | * 4 tablespoon unsalted [[Recipe Ingredient:=butter]] |
| − | * 4 tablespoon unsalted butter | + | * 1 large clove, [[Recipe Ingredient:=garlic]], minced fine |
| − | * 1 large clove, garlic, minced fine | + | * 1/3 cup dry [[Recipe Ingredient:=vermouth]] |
| − | * 1/3 cup dry vermouth | + | * salt and freshly ground [[Recipe Ingredient:=pepper]] to taste |
| − | * salt and freshly ground pepper to taste | + | * 12 oz. fresh [[Recipe Ingredient:=fettuccine]] |
| − | * 12 oz. fresh fettuccine | + | * 1 tablespoon fresh [[Recipe Ingredient:=thyme]] leaves |
| − | * 1 tablespoon fresh thyme leaves | + | === Directions: === |
| − | |||
Prepare a medium-hot fire in the grill. Coat the leeks with olive oil. | Prepare a medium-hot fire in the grill. Coat the leeks with olive oil. | ||
Place the leeks and peppers on the cooking grid directly over the fire. | Place the leeks and peppers on the cooking grid directly over the fire. | ||
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bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme | bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme | ||
and serve hot. | and serve hot. | ||
| + | ---- | ||
| + | [[Recipe Name:=Grilled Leek And Sweet Pepper]] | ||
| + | [[Recipe Contributor:=KJ Kitchens]] | ||
| + | ---- | ||
| + | __NOEDITSECTION__ | ||
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| + | === Share this page === | ||
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| + | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
| + | [[Category:Recipes]] | ||
| + | [[Category:Barbecue Recipes]] | ||
Latest revision as of 20:11, 11 May 2010
Ingredients:
- 2 medium leeks, green tops trimmed, split up to the root ends, cleaned
- 1 tablespoon olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 4 tablespoon unsalted butter
- 1 large clove, garlic, minced fine
- 1/3 cup dry vermouth
- salt and freshly ground pepper to taste
- 12 oz. fresh fettuccine
- 1 tablespoon fresh thyme leaves
Directions:
Prepare a medium-hot fire in the grill. Coat the leeks with olive oil. Place the leeks and peppers on the cooking grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about 10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until pale golden. Add vermouth, and reduce to syrupy consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme and serve hot.
Grilled Leek And Sweet Pepper KJ Kitchens
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