Post by blackcrowheart on Jul 20, 2006 14:00:09 GMT -5
Planked Asparagus & Peppers with Snappy Glaze
This recipe combines fresh asparagus, bell peppers
and a Scotch bonnet-based hot pepper jelly to make a
unique side dish for grilled foods.
1 1/2 cups water
1 tablespoon lemon juice
1 teaspoon kosher salt
2 pounds asparagus, cleaned and trimmed
2 tablespoons unsalted butter
1/2 cup Tennessee Gourmet™ Snappy Pepper Jelly
2 red bell peppers, seeded and sliced into rings
2 Northern White Cedar planks, soaked in water at
least two hours
Olive oil
Cracked black pepper to taste
Kosher salt to taste
Bring 1 1/2 cups of water to a boil in a large sauté
pan, and add lemon juice and salt. Add asparagus in a
single layer, adding more water if necessary to keep
asparagus covered. Return the water to a
boil, reduce heat and simmer for three minutes. Using
tongs, remove the asparagus and shock the asparagus
in an ice bath to set the color and stop the cooking
process. (Depending on the size of the
sauté pan, it may be necessary to cook the asparagus
in batches.)
Melt two tablespoons of butter in a small saucepan
over medium-high heat. Add Tennessee Gour-met™ Snappy
Pepper Jelly. Simmer, stirring occasionally, until
the jelly melts. Keep warm.
Prepare the grill for indirect cooking. Brush planks
with olive oil and place on preheated grill. Heat
planks until smoking then reduce the heat to medium.
Flip planks over and move to the indirect side of
grill. Place a single layer of asparagus on planks
and cover with a layer of sliced peppers. Close the
cover and cook six to eight minutes or until
vegetables are crisp-tender. Remove from grill,
drizzle with pepper jelly sauce and season with salt
and pepper.
Yield: 4 servings
Heat Scale: Mild to medium
This recipe combines fresh asparagus, bell peppers
and a Scotch bonnet-based hot pepper jelly to make a
unique side dish for grilled foods.
1 1/2 cups water
1 tablespoon lemon juice
1 teaspoon kosher salt
2 pounds asparagus, cleaned and trimmed
2 tablespoons unsalted butter
1/2 cup Tennessee Gourmet™ Snappy Pepper Jelly
2 red bell peppers, seeded and sliced into rings
2 Northern White Cedar planks, soaked in water at
least two hours
Olive oil
Cracked black pepper to taste
Kosher salt to taste
Bring 1 1/2 cups of water to a boil in a large sauté
pan, and add lemon juice and salt. Add asparagus in a
single layer, adding more water if necessary to keep
asparagus covered. Return the water to a
boil, reduce heat and simmer for three minutes. Using
tongs, remove the asparagus and shock the asparagus
in an ice bath to set the color and stop the cooking
process. (Depending on the size of the
sauté pan, it may be necessary to cook the asparagus
in batches.)
Melt two tablespoons of butter in a small saucepan
over medium-high heat. Add Tennessee Gour-met™ Snappy
Pepper Jelly. Simmer, stirring occasionally, until
the jelly melts. Keep warm.
Prepare the grill for indirect cooking. Brush planks
with olive oil and place on preheated grill. Heat
planks until smoking then reduce the heat to medium.
Flip planks over and move to the indirect side of
grill. Place a single layer of asparagus on planks
and cover with a layer of sliced peppers. Close the
cover and cook six to eight minutes or until
vegetables are crisp-tender. Remove from grill,
drizzle with pepper jelly sauce and season with salt
and pepper.
Yield: 4 servings
Heat Scale: Mild to medium