Adam at Men in Aprons invited me to participate in the Carnival of the Grill. As if to send me a sign, the September 2006 issue of Fine Cooking arrived featuring an article entitled A Taste of Tuscany in Your Own Back Yard. The Tuscan Grilled Chicken, Sausage, and Sage skewers looked irresistable.
The recipe calls for Rosemary Garlic Oil, and it just so happens that Plate It Up! now carries Robert Rothschild Farms' Rosemary Garlic Oil. The stuff smells so good that I need to get creative and figure out other uses for it. I marinated the chicken thighs in the Rosemary Garlic Oil, along with some additional rosemary, salt, and pepper for about six hours and I was amazed at how flavorful the result was.
As a side dish, I prepared Fregola with Grill-Marinated Red Peppers and Zucchini from the same issue of Fine Cooking, and unfortunately it was difficult to skin the red peppers after grilling. Which brings me to the first piece of useful information in this post:
How to Roast Red Bell Peppers So That They Can Be Easily Skinned
Rather than cut the pepper up and roast the pieces over the grill, put the whole pepper on the grill and char it over the open flame until the skin is blackened. Remove the pepper from the grill, enclose it in a paper bag, seal the bag tightly, and let it stand for ten minutes. This skin will then be very easy to remove.