(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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(Ray)(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
07-C69698 #175 Dtp:225 Page:153001-169_C69698.indd 153 7/29/13 4:10 PMBlistered Shishito Peppers
•Soy-free •Dairy-free •Nut-freeI love when a simple preparation highlights a food’s natural deliciousness,and it doesn’t get simpler than this. Blistered peppers are my friends’ favorite tapas dish.
They disappear in moments every time!Roasted Brussels Sprouts
with Chorizo
•Soy-free •Dairy-free •Nut-freeSimple and foolproof, this savory recipe will soon become a favorite!Heat a large heavy-bottomed sauté pan over medium heat. Add the olive
oil and shishito peppers and cook, stirring occasionally, for about 3 to 4
minutes, or until the skins of the peppers are blistered and the peppers are
just softened but not mushy.
Sprinkle generously with salt and serve with a small bowl on the side to
discard the stems after eating.Yield: 6 servings
Chef’s Tip
Any small and mildly spicy pepper will do here. Padrón peppers are
another good option, if you can find them.Preheat the oven to 400 ̊F (200 ̊C, or gas mark 6).
Trim the brown ends off of the stems of the brussels sprouts and cut
them in half. Place them on a baking sheet. Slice the chorizo into thin slices
and place them on the baking sheet as well. Drizzle the brussels sprouts
and chorizo with the olive oil, season with salt and pepper, and toss to
combine.
Spread everything out in an even layer on the baking sheet and bake for
15 minutes, turning once or twice for even browning. The brussels sprouts
should be tender but not mushy and have some charred leaves on the
outside, while the chorizo will be browned and slightly crisp.Yield: 6 servings
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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(Ray)(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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