Peppers Charred In The Embers With Wasabi Vinaigrette Recipes

Steps:

• Build a hot fire. Wood is ideal, charcoal a good second. The rack shouldn't be more than 3 to 4 inches from the fire, and you can start the peppers just as the flames begin to die down; there will be no flare-up.
• Put the peppers on the grill without crowding too much. As they blacken, turn them so they char on all or at least most surfaces. As they finish, transfer to a bowl, where you can pile them up. (There is no need to put them in a paper bag, as you may have read.)
• Let cool. Peel and seed, using as little water as you can to rinse remaining seeds and skin from the peppers. But don't be too compulsive: a few seeds and bits of skin are fine. Also, the closer to whole the peppers remain, the more attractive they are.
• Serve, dressed with olive oil, and salt if desired. Lemon juice won't hurt; neither will capers or anchovies. These will keep, refrigerated, for at least a week.

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.