Grill-Roasted Red Pepper Dip Great for Summer Barbecues

The has a good assortment of cookbooks, so I decided to check out some about grilling. This recipe comes from "Essentials of Grilling" published by Oxmoor House in 2006, and was one of my favorites. The book addresses grilling equipment, fuel types, methods, and safety issues.

The recipe sections all start with an informational “About” section that provides detailed information about the item, cuts of meat, types of vegetables and how it all works best on a grill. It also has some good technique photos, along with pictures of the recipes. There are many good recipes, including the one below. But I also plan on trying pork medallions with pomegranate molasses glaze and the Cajun brined turkey breast.

Grill-Roasted Red Pepper and Garlic Dip

6 large cloves garlic, peeled but left whole
3 tablespoons olive oil
3 red bell peppers
3 tablespoons fresh lemon juice
1 1/2 teaspoons sweet paprika

Oil the grill rack and preheat the grill. Slide the garlic cloves, spacing them slightly apart, onto a metal skewer. Brush with 1 teaspoon of olive oil. Place the peppers over direct heat of grill, along with the skewered garlic. Cover the grill.

Cook the garlic, turning it once, until cloves are browned, about 2 1/2 minutes per side. Cook the peppers, rotating them as necessary until the skin chars and blisters evenly, about 15-20 minutes. While the peppers are still hot, slip them into a paper bag, seal the top and let steam for 5 minutes. Then, remove the peppers from the bag and, using your fingers or a paring knife, peel away the skin.

Cut off the stem, remove, and discard seeds. Coarsely chop the peppers. Slide the garlic off the skewer and coarsely chop. In a food processor, combine the peppers, garlic, remaining olive oil, lemon juice, paprika, coriander, salt and pepper. Using pulses, process briefly. Add the torn bread and process, until thick and smooth, scraping down sides when needed.

Transfer to a bowl and let stand at room temperature for 1 hour to develop the flavors. Refrigerate if not serving right away. Serve with cut vegetables and/or crackers.

Comments:

Dexter resident Audrey Becker commented: “…really fresh, well-balanced. You could even use it as a sandwich spread.”

Callie Jeske, from , stated: “…refreshing, light, and flavorful. Perfect for a summer party.”

Other good related books at our library include "New South Grilling" (Robert St. John, NY, Hyperion, 2007) and "Mixt Salads" (Andrew Swallow, NY, Crown, 2010).

St. John’s book has some great recipes to try such as grilled fish tacos, smoky fajita sauce and grilled bananas foster. He also includes many “no-stick marinades” specifically designed for grills. The Mixt Salad book emphasizes seasonal cooking, sorts the recipes according to each season’s fresh produce, and includes both side and main dish salads.

They don’t all use a grill, but would go well with Al Fresco dining. Try summer squash with Ricotta or heirloom tomato salad with balsamic vinaigrette.

BONUS RECIPE:

I found this recipe on the Internet on many recipe websites. Since Dexter resident Bob Johnson commented “Holy Cow—is that ever good," I thought I should include it. And it is so simple and easy.

You might have seen Bob and his wife, Debbie Fogell at . They are known as “Generations” and entertain there every Saturday evening from 6-9 p.m.

Rolo Prezels:

Preheat oven to 350 degrees. Put small pretzels on a baking sheet. Unwrap each Rolo and place one on top of each pretzel. Bake 3-5 minutes or until soft, but not melted or runny. Remove from oven and place a whole pecan on top, pressing down to flatten. Cool before serving. Alternatively, sprinkle chopped or sliced nuts (or wheat germ if you are concerned about nut allergies) on top before baking. Remove from oven. Spray the bottom of small juice glass with cooking oil spray and tap each Rolo down to flatten. Repeat spraying glass bottom to prevent sticking.