05 August 2015

BBQ Grilling: Red Onions, Shishito Peppers with Peanut Sauce

Grilled Red Onions and Shishito Peppers With Peanut Sauce is a simple and fast dish that plays up the smoke and char.
AP photo:  Red Onions, Shishito Peppers with Peanut Sauce


From Denny:  When it comes to summer entertaining we all like to fire up the grill.  Well, here's a finger friendly recipe for those chili pepper nibblers and snackers who want to try the latest Shishito pepper sensation in the food world.

The peanut sauce is a medley of awesome flavors: smooth natural peanut butter, red wine vinegar, fresh garlic, fresh ginger, soy sauce and your favorite hot sauce.  All that's left to do is add some other good recipes to your party menu like this grilled chicken dunked in that famous Alabama White Sauce!

BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce



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Whether it's cooling off from the sweltering summer heat or a heated situation it's definitely time to "Just Chill!"
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Grilled Red Onions and Shishito Peppers With Peanut Sauce is a simple and fast dish that plays up the smoke and char.
   AP photo













                                             


Grilled Red Onions and Shishito Peppers With Peanut Sauce

Serves:  6

From:  J.M. Hirsch.  "Shishito peppers are sweet East Asian peppers. You can substitute any sweet pepper for Shishitos."

Ingredients:

1/2 cup smooth natural peanut butter
1/2 cup red wine vinegar
2 cloves garlic
1-inch chunk fresh ginger
1 tablespoon soy sauce
1 tablespoon sugar
Splash hot sauce
1 pound shishito peppers
2 large red onions, cut into 1/2-inch rounds
2 tablespoons sesame oil
Kosher or other coarse salt

Directions:

1. Heat the grill to medium-high.

2. In a blender, combine the peanut butter, vinegar, garlic, ginger, soy sauce, sugar and hot sauce. Puree until smooth. Taste and adjust soy sauce, vinegar and hot sauce to desired taste. The sauce should be thin enough to drizzle easily. If not, add water 1 tablespoon at a time and blend. Set aside.

3. On a large serving platter, combine the peppers and onion slices. Drizzle with the oil, then toss gently until evenly coated. Try not to break apart the onion rings. Arrange the peppers and onions on the grill and cook, turning often, until evenly browned and tender, 5 to 7 minutes.

4. Return the peppers and onions to the platter. This time, let the onion slices separate into individual rings. Sprinkle the onions and peppers with salt, then drizzle with a bit of the peanut sauce. Serve with the remaining peanut sauce on the side for dipping.

Nutrition information per serving: 240 calories; 140 calories from fat (58 percent of total calories); 15 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 420 mg sodium; 18 g carbohydrate; 4 g fiber; 8 g sugar; 7 g protein.


(As these articles post this week I'll add the links, so check back often!)

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Shishito peppers


A recipe for Shishito peppers over at Epicurious:  

SAUTÉED SHISHITO PEPPERS: SUMMER'S BEST NEW BITE


Another Shishito pepper recipe at the Boho Brass blog:




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