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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Neeka who wrote (2002)	4/14/2001 3:25:14 PM
From: Shoot1st	Read Replies (1) \| Respond to of 25073

I think after you grill/roast the peppers...you put them in a paper bag for a while and then the skin comes off easily. I would wait for T's answer before I went about trying my suggestion.....it's been a long time since I roasted a pepper..... TheGallopingShoote`

To: Neeka who wrote (2002)	4/16/2001 7:13:42 AM
From: Teresa Lo	Read Replies (1) \| Respond to of 25073

Trick to roasting bell peppers, etc... Spot prawns are available year round here in Vancouver, so I use them. Substitute frozen tiger prawns or even fresh peeled shrimp, and it will work just fine. PEI mussels are from Prince Edward Island. They are fab, but other mussels are fine, or you might just leave them out. The bell peppers add a really cool dimension to the salad, but if you'd rather not, give it a pass. The most important thing is to make sure that none of the ingredients in the dressing itself is substituted. And let the dressing sit un-refrigerated. Seems to give the garlic a better time infusing flavours. As for roasting peppers, here's the "trick": Cut the peppers into 3 or 4 pieces, depending on size. Hold the pepper so that the stem is pointing up, away from the chopping board. Slice vertically from the stem downward, cutting around the block of seeds inside. This way, you will have 3-4 pieces of peppers, with no seeds attached. The seeds and stem will be in one piece, intact, and you toss this into the trash. Lay the pepper pieces on a cookie sheet (I use what looks like a giant aluminum tray, not greased) skin side up. Set the oven on 500 degree broil, pop the tray in the top rack and roast until the skin is black (about 50% of the surface area) on the top part of the pepper. Watch this carefully, as it happens quickly. Do not leave the kitchen. It only takes maybe 10 minutes or so. Take out the tray, and while hot, with a pair of tongs, toss all the steaming hot peppers into a PAPER bag. Roll the top of the bag down tightly (like a lunch bag) so there is no extra space above the peppers sitting at the bottom of the bag. I usually use the tall paper bag that the liquor store uses for individual wine bottles, which is of course, handy dandy, since I am already sipping on a bottle while cooking. LOL. Put all this into a PLASTIC bag, and leave it to cool on the kitchen counter. When it is completely cool, open the bag, and the skins on the peppers just fall right off! T.