Do You Want Balsamic Onions and Peppers with that?

While reading through my copy of 2008 Christmas with Southern Living published by Oxmoor House, I came across an intriguing recipe. Again, as this is a proprietary recipe, I will only give you the gist of the thing so that you can follow. So please pay attention.

Here we have extra virgin olive oil, a good quality balsamic vinegar, molasses, black pepper, red bell pepper, white and red onion, fresh Rosemary and kosher salt.

I only added one half of the red bell pepper as I am the only one who likes this in my family.

The pepper and onions are ready for the grill.

Cooking away.

Do not adjust your computer monitor. Unlike the last post, this foggy photo is because of the steam generated by the plastic wrap over the blackened peppers. Allow to sit for 10 to 15 minutes.

Now you can peel away. And whatever you do, DO NOT rinse! Or you just might as well eat cardboard - or have saved us all the trouble of going through this step. Never wash away this flavor that you have worked so hard to achieve.

The peppers have been peeled, the onions cooked, and the sauce is ready. Hint: go heavier on the balsamic vinegar, the olive oil and a bit lighter on the fresh rosemary before going even lighter on the remaining ingredients. Test until you are satisfied with the taste.

The ingredients are now melded together.

What a nice Saturday evening dinner. Here we have grilled ribeye steak, seasoned with extra virgin olive oil, kosher salt and freshly ground black pepper, baked Yukon Gold potatoes with butter and freshly chopped chives and the balsamic onions and peppers.