I am surprised that nobody commented on the egg separating video which I posted a couple of days ago. I was so impressed with it and so were my cooking friends. Maybe you had all heard of it before. Even if you are not a cook yourself, you should pass the tip on to the cook in your family, I am sure they would appreciate it. I know I would have done. I also know a friend tried it and assures me that it does work. Haven’t had the opportunity to try it for myself, but you can be sure I will do so soon.
A friend posted this on Facebook, I really think Todd Aikin should see it. He says he has had a big cash haul in the wake of his legitimate rape remarks. I figure it must all be from perverts.
For supper last night we had the Tropical Cucumber Salad I posted on Wednesday. It was very good and will certainly stay in my repertoire. I can highly recommend it.
I thought this looked like a good recipe too. We would have to do it on our indoor/outdoor but nevertheless, I think it would work very well.
Cheese-Stuffed Grilled Peppers
Robert Perkins and John Lancaster, the wine directors at San Francisco's Boulevard restaurant, love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey.
1 cup ricotta cheese (8 ounces)
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 Anaheim or Cubanelle peppers
4 baby bell peppers
4 small poblano chiles
Extra-virgin olive oil, for rubbing
- In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
- Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
- Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.
Make Ahead The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.
Have a great day