Cliff Bartlett
R.I.P. 5/17/2021
As promised, here is the rest of my post from yesterday. Part one was the Rhubarb Upside-Down Cake. Thank you everyone for your very nice comments. I really do appreciate them. The dinner before the dessert was Stuffed Red Bell Peppers with beef, rice and feta cheese. To compliment these peppers, I made a Charred Carrot Salad with spinach and parmesan cheese. Here are the pic's from the cook.
Got the carrots sliced and on the grill for a little char.
Getting a good char. Will rotate 180 for even charring.
Salad is together and tossed. In addition to the carrots, the salad includes baby spinach, some chopped chives, mixed well with a vinaigrette consisting of Dijon mustard, red wine vinegar and evoo, and of course K salt and coarse ground black pepper. The salad is topped with shaved Parmigiano-Reggiano.
Got one pound ground chuck going in my CI skillet, I like 80/20.
Pulled beef from pan after browning and drained fat. Wiped pan and sautéed some nice plum tomatoes, garlic and jalapeo.
After the tomatoes, garlic and jalapenos cooked down re-introduced the hamburger and mixed well.
Peppers all stuffed and ready to go.
Peppers are all done after heating on the grill for an additional 30 minutes.
Plated for dinner along with the salad.
These were both delicious recipes. They are both Weber recipes and were very fun to cook. The recipe called for four whole peppers and I did the full recipe. I don't like to half or quarter recipes as there's too much room for a screw up. I saved half the stuffing and have two more peppers in the fridge. In a couple of days I'll halve the peppers and stuff with remaining filling and heat 'em up and have them again. We moved on the Rhubarb cake and it was delicious too. Thanks for looking!!
Got the carrots sliced and on the grill for a little char.
Getting a good char. Will rotate 180 for even charring.
Salad is together and tossed. In addition to the carrots, the salad includes baby spinach, some chopped chives, mixed well with a vinaigrette consisting of Dijon mustard, red wine vinegar and evoo, and of course K salt and coarse ground black pepper. The salad is topped with shaved Parmigiano-Reggiano.
Got one pound ground chuck going in my CI skillet, I like 80/20.
Pulled beef from pan after browning and drained fat. Wiped pan and sautéed some nice plum tomatoes, garlic and jalapeo.
After the tomatoes, garlic and jalapenos cooked down re-introduced the hamburger and mixed well.
Peppers all stuffed and ready to go.
Peppers are all done after heating on the grill for an additional 30 minutes.
Plated for dinner along with the salad.
These were both delicious recipes. They are both Weber recipes and were very fun to cook. The recipe called for four whole peppers and I did the full recipe. I don't like to half or quarter recipes as there's too much room for a screw up. I saved half the stuffing and have two more peppers in the fridge. In a couple of days I'll halve the peppers and stuff with remaining filling and heat 'em up and have them again. We moved on the Rhubarb cake and it was delicious too. Thanks for looking!!
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