Charred Steak Pasta Salad (Mf)
INGREDIENTS:
1 lg Yellow pepper
1 lg Red pepper
1 tb Olive oil
2 tb Fresh lemon juice
1/2 ts Ground cumin
1/4 ts Salt
1/8 ts Ground red pepper
3 Peaches; large and ripe
1 lg Yellow pepper
1 lg Red pepper
1 tb Olive oil
2 tb Fresh lemon juice
1/2 ts Ground cumin
1/4 ts Salt
1/8 ts Ground red pepper
3 Peaches; large and ripe
1. Preheat broiler. Line broilig pan (without rack) with foil. Cut each pepper lenghwise in half; discard stem and seeds. Arrange peppers, cut side down, in pan. Place brioling pan in brioler 5-6 inches from heat soucrce and broil peppers until charred and blistered, about 8 to 10 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. (Alternate: put sliced peppers into pan and broil until charred and blistered. Place peppers in a small ziplock baggie and zip it up. Steam at room temperature.)
2. Remove peppers from foil. Peel off skin and discard. Cut peppers lengthwise into 1/2-inch-wide strips.
3. In bowl, stir peppers with remaining ingredients except peaches. Cover and refrigerate if not serving right away.
4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve at room temperature.
Makes about 3 cups or 4 first-course servings.
NOTES : Is very nice tasting with grilled, marinated chicken or fish. Can also be served as a salad on a bed of lettuce (Boston or Bibb.)
2. Remove peppers from foil. Peel off skin and discard. Cut peppers lengthwise into 1/2-inch-wide strips.
3. In bowl, stir peppers with remaining ingredients except peaches. Cover and refrigerate if not serving right away.
4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve at room temperature.
Makes about 3 cups or 4 first-course servings.
NOTES : Is very nice tasting with grilled, marinated chicken or fish. Can also be served as a salad on a bed of lettuce (Boston or Bibb.)