Grilled Bread Salad with Peppers, Onions and Urfa Chilies

 

It is with regret that I mourn the loss of gas in my grill. I know I will be able to remedy this, but I must mention that attaching a propane tank to my grill is a skill I have not yet mastered-let alone tried. Thanks goodness the grill was still working when I grilled these peppers and onions. It only became officially out of gas when I decided to have friends over and then decided to grill Peruvian chicken. I was able to preheat the grill and that was that. Said chicken was placed in the oven.

I also discovered my swamp cooler is not blowing cold air. It appears someone while fixing the sprinkler system, turned off the water to the swamp cooler, which left my home hot and it’s not just the hot flashes talking. It was quite hot, except at night when I am fine leaving the windows opened. I couldn’t figure out if it was broken until Manservant who has been on the receiving end of my laments, told me to check to see if water was flowing into it. After steeling myself to wade through tall grass and thorny weeds and the possibility of snakes, I discovered that the water was off. It is now on, but it is also leaking from the faucet.

Now I have to figure out how to fix the leak in the waterfall, but that may be easier said than done. More importantly I need to figure out how to move 4 yards of Planter’s Mix that will be dumped in front of my house next Tuesday, to our lower back yard. I have one person, but he has a bad back and I am not so sure he will be the one to accomplish moving two pick up trucks or 8,800 pounds of dirt into the lower yard, so that I can have some new trees planted. This was not my project, but I am left holding the bag while Manservant gallivants around Europe for the next 6 months.

Yes, Manservant has departed the Colorado world and left for the other Continent, shall we say? As has happened in the past, it is never a good time. The yard project was his project, the cars are his project and if he wants to eat-well-the grill is his project. Now they are my projects and I am not so happy. Additionally the groomer discovered that this cute boy has fleas-only three-but I had to deal with a lot of washing and freaking out that such a cute guy can have fleas.

And yeah, he still sleeps above my head. The good new is I have not discovered one on me. It appears he may have picked them up while chasing rabbits under the deck or perhaps it was under our spruce trees. In any case he has destroyed two bunnies-sorry-and I have discovered the remains of three snakes in our yard. Manservant found two of them with teeth marks, and I did not so closely examine the one I found. I left it where it was, so the mower people could dispose of it.

Let’s see. I still have to get 4 fence posts fixed. I have to get the elliptical fixed. And I have to finish cleaning the basement which I can actually approach now that Manservant has departed. He began his journey outside of Amsterdam in a quaint town called Breda, and tonight went to Dusseldorf and next week will be in Vienna. And I am here, lest he forget. He is not sure where he will base himself as he is just figuring out where the projects are and then must rank them in importance. I, of course, feel I should be at the top of the list, but I am not so sure his company feels the same.

And on another note. I asked Alex Odie San China Boy to send me some pictures of himself. He is known for sending food pictures and top of building pictures, but not pictures of him. This is what I got.

And on that happy note, I will tell you that I love peppers and onions. It doesn’t matter whether they are on top of a burger, a hot dog, a Philly cheese steak or even fajitas; I think peppers and onions go together like strawberries and shortcake or limes and tequila or a finch and her mate.

Grilled Bread Salad with Peppers and Onions and Urfa Chilies
Serves 4
Time To Make: About 20 minutes
Slightly Adapted From: Bon Appetit
Ingredients:
6 oz approximately of rustic style country bread with crusts removed, torn into large pieces (I used olive bread)
6 T olive oil, divided
Kosher salt and fresh ground pepper
2 large peppers, halved, ribs and seeds removed (I used red and yellow)
2 small red onions, peeled and quartered, with some root attached
3 T Sherry vinegar or red wine vinegar
1/2 t smoked paprika
2 T chopped fresh chives
Urfa chiles sprinkled on top-about 1/2 t

Directions:
Prepare grill for medium-high heat. Toss bread with 2 T oil in a large zip lock. I used garlic olive oil, but it is not necessary. Season with salt and pepper. Place bread on grill. Now add peppers and onions to large zip lock bag. Add 2 T olive or garlic oil. Season with salt and pepper. Place on grill next to bread. Grill bread, turning occasionally util golden brown. Transfer to a large bowl. Grill veggies, until tender and charred in spots-about 8-10 minutes for peppers and 10-12 for onions. Transfer to a cutting board.

Trim root end from onions and separate into layers. Transfer to a large bowl with bread, add vinegar and paprika and toss to coat. Remove as much skin from peppers and cut into 1 1/2″ strips. Add to bowl with onions and bread. Add remaining 2 T oil and season again with salt, pepper, chives, chilies and more vinegar if needed.

A few more to try:

Grilled Cornbread Panzanella

Stuffed Poblano Peppers with Goat Cheese and Corn

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