Ember-Roasted Peppers With Grilled Quails and PolentaHome >> Recipes
Text-only version printed fromhttp://FXcuisine.com/default.asp?Display=76 Roasting peppers directly in hot embers gives them an incomparable flavor. By placing peppers or other vegetables directly in a bed of white hot embers, they acquire a unique flavor. Some parts are almost charred while the rest remains soft and juicy - cooked in its own juice and protected by the peel. There is just no way to obtain such flavor in an oven. Yesterday I served such ember-roasted red peppers on a bed of polenta with grilled butterflied quails marinated in thyme and garlic. See how it works! The meal cooks by itself and requires very little skill or effort provided you plan it ahead. Start by preparing the marinade for the quails. You can substitute this with Devil's Chicken for even better results. Butterfly 6 quails by cutting them through their backbone and flatten on a board. Wash and remove any remaining entrails. Put in a freezer bag with the marinade, rub it in and leave at least 30 minutes and up to 12 hours.
2. Prepare the fire Prepare the embers by burning hardwood for about 40 minutes or until you get a bed of black embers with a little grey ash on top. You can also use pure wood charcoal but please no briquettes or anything that contains additive or it will ruin your food. Start the fire with alcohol or wood chips but no gasoline or newspapers as these would leave their bad flavor on the embers and your food.
3. Prepare the polenta While the fire burns, prepare the polenta. In a heavy-bottomed saucepan, heat 2 liters mineral water with a teaspoon of salt. When lukewarm, pour in 500 gr polenta and mix vigorously. Bring to a boil while continuing to mix, taking care not to get burned by projections of hot polenta. Lower the flame to the minimum, mix again and cover. After about 60 minutes your polenta should be cooked through and fall off from the sides of the pan. Mix in 50 gr butter and as much grated parmesan as the doctor will allow.
4. Let the fun begin!
You can roast all sorts vegetables in embers. Here are some garlic heads and whole onions I roasted the other day in just the same way. I like the photo - nearly burnt my macro lens on this one but what won't I do for the readers of FXcuisine.com The peeled peppers can be served whole or deseeded and cut into strips. Serve over a bed of polenta with a butterflied quail and the peeled peppers cut into strips. 69217 views |
6 Comments
- #1
- Comment by Sherri
Ooh, glad I searched (after reading the baba ganoush article); I found the book, thanks 8^)- #2
- Comment by Neenah
You could try to use the peeled peppers as salad adding salt, chopped onion, oil and vinegar. It's fantastic!- #3
- Answered by fx
Neenah, thanks for visiting and I agree of course with this delicious way of preparing peppers. The vinegar balances nicely the roasted peppers' bland sweetness.- #4
- Comment by don siranni
Francois,If these open fire roasting pictures are your "modest" effort,please email me when you decide to do it really right!I already had ordered Rubels open fire book before finding this merely modest presentation.don siranni
- #5
- Answered by fx
Don, I'm glad you liked the peppers-on-embers and I wish you great fun with Mr Rubel's book! I certainly have many plans for fireplace cooking and they should, if they work, be more spectacular than this!- #6
- Comment by CNA License
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