RECIPES
GRILLED RED PEPPERS STUFFED WITH MOZZARELLA
Indirect/Medium
1small loaf crusty Italian bread
3 tablespoons olive oil
3 medium sweet red bell peppers
1cup fresh mozzarella cheese, cut into small cubes
1½ teaspoons dried basil
1clove garlic, finely chopped
1tablespoon olive oil Kosher salt
Freshly ground black pepper
Thinly slice bread, remove crusts and cut into enough ½" croutons to make 1 cup.
In a skillet, warm the olive oil, add the croutons, and sauté until golden; drain on paper towels. Cut tops off peppers about ½” from top, and reserve tops.
Carefully remove seeds and membranes.
In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks. Grill peppers, top sides up, over indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes. Remove tops and cut in half lengthwise.
Makes 6 servings.
US
PARADISE GRILLED
from Weber’s Big Book of Grilling™ Indirect/Medium
For the glaze:
¾cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4slices fresh pineapple, about ½ inch thick each
1teaspoon cracked dried green peppercorns or cracked black peppercorns
4 scoops vanilla ice cream
To make the glaze: in a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.
Season both sides of the pineapple slices with the peppercorns. Grill over indirect medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time. Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.
Makes 4 servings.
18