leave your inhibitions at the door
I haven’t done a Farmers Market post in a while, but it doesn’t mean I haven’t been going. Quite the contrary. When it comes to the Market, I’m as inevitable as taxes and… and… people complaining about taxes on Facebook in an election year.
It looks to be pepper season and I picked up these Hungarian peppers for two bucks.
I did a quick Googly search and saw that common preparations are to put them in salads or stuff them with cheese or meat. A salad seemed kind of boring to me and stuffing them seemed would’ve taken too much time and effort – I had some Olympics to watch. Since I already had the grill fired up, I figured I’d try them that way. I tossed them in some olive oil and then put them directly on the grill for a few minutes. When they were done, I grated some Manchego cheese over them and served immediately.
Fantastic! The peppers are only slightly hot and the cheese added some saltiness and richness to balance things out. Definitely worth a shot.
For those of you need to see this in regular recipe form –
Grilled Hungarian Peppers
– a pint of Hungarian peppers
– some olive oil
– Manchego cheese
1 – Get a grill fired up.
2 – Toss the peppers around in a bowl with some olive oil
3 – Put them directly on the grill for a few minutes.
4 – Remove from grill and grate Manchego cheese over the peppers
5 – Serve immediately.
Did you catch that?