Friday, June 25, 2010

Favorite Summer Meal

There is nothing like a plate of fried peppers accompanied by a cold glass of white wine
Clean and Dry 8 oz of medium sized Cubanelle Peppers
(Sometimes I cut them in half and de-seed them, sometimes not)
Pour 1/4 C or so of Vegetable Oil into
a good pre-heated skillet
(I use a cast iron one)
Let oil get HOT!
(it should glisten and bubble a bit) 
Swirl to make sure the oil covers bottom of pan
Add Peppers and sprinkle with 1/4 -1/2 teaspon of salt
Stir peppers until they are blistered on 1 side before
Adding thinly sliced garlic
Stir until all sides of peppers are blistered
Remove to paper towel to drain
Transfer to serving plate
Add a dash of fresh lemon juice, about 2 teaspoons
  Sprinkle with more salt and enjoy!
(I usually serve family style with loads of toothpicks for easy popping)

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