KAG is perfecting his (soon to be famous) roasted red pepper couli. Most recently he added it atop Maryland style crab cakes.
Delicious.
The couli begins by roasting the red pepper in the oven at 400 degrees for at least 45 minutes. Place the pepper uncovered in a foil lined baking pan. The foil helps keep the pan from ending up with much pepper-sludge, though we now have an old pan that is being used solely for roasting red peppers so the sludge issue is not much of an issue. (KAG prefers oven roasting to over the flame roasting. Oven roasting keeps it from inheriting a 'burnt' taste -- we want roasted here, not burnt!)
Midway through the roasting, puncture a small hole in the side with a sharp knife to allow the excess pressure from the moisture/steam to escape. If the red pepper is tight it has a good chance of exploding in the oven. Can you say messy?
After 45 minutes or when pepper is very tender and collapsed, remove from oven, peel skin, cut into large pieces. After the pepper is prepared, place it and 2 tsp of balsamic vinegar (give or take depending upon the size of the red pepper) in food processor and process until very smooth. That's it! Serve on, under, along side, with ... a myriad of 'nibblies.'
