MARINATED PEPPERS RECIPES
MARINATED PEPPERS WITH BASIL AND GARLIC RECIPE | BON APPéTIT
On a cheese plate, in a sandwich, over scrambled eggs—is there anything that isn't improved by a spoonful of silky marinated peppers? (No.)
Provided by Sahara Bohoskey
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat broiler. Broil peppers on a foil-lined rimmed baking sheet, turning with tongs every 5–7 minutes, until all sides are charred, about 20 minutes. Let sit until cool enough to handle.
- Peel peppers and discard skins. Tear flesh into ½"-wide strips. Transfer to a medium bowl and add basil sprigs, garlic, oil, salt, and any juices on baking sheet; toss to combine. Cover and let sit room temperature at least 1 hour.
- Top with basil leaves just before serving. Do ahead: Peppers can be marinated 3 days ahead. Chill if making more than 1 hour ahead. Bring to room temperature before serving.
MARINATED CHEESE RECIPE: HOW TO MAKE IT
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious—and easy! —Laurie Casper, Coraopolis, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield about 2 pounds.
Number Of Ingredients 14
Steps:
- Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.
Nutrition Facts : Calories 121 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 153mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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Category main-dish
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Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey’s green bean and tomato salad. It's a summer meal you'll never forget.
(Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
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Calories 353 per serving
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Calories 334 calories per serving
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