Tag Archives: roasted red peppers

Summer Sunday supper!!

With Sunday supper on my mind, and finally some sunny [yet über humid] weather upon us I felt the need to marinate some sexy flank steak and then toss onto the grill! To serve up alongside, a beautiful tossed salad with a homemade balsamic dressing and some beautiful grilled asparagus.
The salad was just a mix of crisp romaine, sliced roasted red peppers, a diced shallot and homemade stuffed mozz! As for the asparagus, just a toss in some homemade infused olive oil and salt.
Once grilled and rested, the steak and sides were ready to eat up and enjoy… thrilled that there is a bit of leftovers for some lunch tomorrow!!

at a low simmer…
-R

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purple beauties!

I was craving eggplant today! Perhaps it was the fact that I was running out of the caponata we had made, or maybe it was the gorgeous bounty that was available at the market? Regardless, it was a mission that would be accomplished today!
So after picking up two hefty, purple beauties it was time to decide on how to prepare them… I could make it as an addition to a summery pasta dish, in a vegetarian stir-fry, or my personal fave… FRIED! Well I think you all know where this is going; no not parm, but definitely something tasty. So I picked up some gorgeous brioche rolls from one of my favorite NYC based purveyors, as well as fresh mozz and roasted red peppers from my local Italian specialty food market!
Once home, it was time to slice, then dip and bread each sliver of eggplant. Into the fridge they all went to set up and then it was eventually time fry these bad boys… Of course some serious QC was required during the cooking process to make certain everything was seasoned wonderfully and absolutely delicious! [think more made it in my belly, than onto the awaiting tray]…
To serve… the brioche roll was opened gently, a slice of fresh mozz, a lettuce leaf, roasted red peppers, and lastly the star… two slices of the eggplant! Sweet from the roasted peppers, creamy thanks to the mozz, crunchy from the lettuce, as well as herbaceous from the breadcrumb.
Why do I see a midnight snack happening later…

at a low simmer…
-R

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sandwiches with a chaser!

Usually for me it’s burgers and beers [or some other deliciously devilish libation], but tonight was hearty sandwiches with some great craft beers!
Ciabatta rolls that I lightly toasted were topped with a schmeer of dijon mustard, fresh mozz, roasted red peppers, thinly sliced chicken breast and prosciutto. Case, or should I say lid closed…
Crunchy from the bread, the perfect zip from the dijon to balance out the sweetness of the peppers, salty from the prosciutto and chicken breast, while creamy from the fresh mozz.
As a side… a crunchy broccoli slaw! Plump raisins, diced celery, red onion, cabbage and crunchy broccoli tossed in a sweetened dressing.
Now to finish my beer…

at a low simmer…
-R

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