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Apr 30, 2008 7:20 am US/Pacific
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Wood Fired Onion, Tomato & Peppers
WOOD-FIRED
ONION, TOMATO & PEPPERS
By Woodbridge Grill
Ingredients:
6 Medium Sized Roma Tomatoes
3 Large White Onions
6 Spragues of Cilantro chopped
1 Large Lime ¼'rd
3 Tbs Extra Virgin Olive Oil (Gourmet Mist)
1 Tsp Sea Salt (Atlantic)
1 Portion Woodbridge Grill Mesquite
6 Small Habaneras (or small peppers of choice) sliced in half
Preparation:
Peel and slice white onions into halves. Trim ends off leaving approximately a 1 inch flat diameter. Remove inner layers of onions pushing through from cut end of onion. Determine amount of inner onion removal be the diameter of the Roma Tomatoes. Cover with olive oil and a dash of sea salt. Sprinkle chopped cilantro in and on onion. Squeeze Lime on surface areas. Place Roma Tomato inside open area of onion. Using toothpicks, spear habanera peppers on each end of upper area of Roma Tomato. Recoat with olive oil and add one more dash of sea salt and another sprinkle of cilantro, plus and extra squeeze of lime.
Grill Preparation:
Place Woodbridge Grill Smoker Box filled 2/3 full with Mesquite under grill suspended magnetically over flame or heat source. Fire up grill using medium heat (350f-450f).
Grilling:
Once smoke develops robustly, place Onion filled tomatoes on grill and close lid. Grill for approximately 10 minutes. Remove and enjoy
with lots of water!
For more information,
Woodbridge Grilling Co. Inc.
209-570-5859
www.woodbridgegrill.com
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