Faith Middleton's Food Schmooze: Grilled Kielbasa And Michel Nischan's New Cookbook
Grilled Kielbasa and Vegetables
1 pound package of turkey kielbasa
3 medium red onions – peeled and cut into ¾ inch slices
2 large green peppers
1 large red pepper
1 tablespoon oil
1 tablespoon dry oregano
1 teaspoon kosher salt
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon molasses
Preheat the grill. Cut the kielbasa link in half at the top of the arch and then cut each section in half lengthwise. Peel and slice the onions as directed above. Slice the top and bottom off each pepper and place in a medium mixing bowl. Remove the seeds and the pith and discard then cut the body of each pepper into four pieces. Add the peppers to the bowl and toss with the oil, oregano, and salt. Place the pepper pieces on the hottest part of the grill. Then gently coat the onions in the remaining oil from the mixing bowl keeping the slices intact. Grill the peppers for about 2 minutes on each side then place on a platter. Place the kielbasa on the hottest part of the grill and the onions on a section with less heat. Cook both items for approximately 2 minutes on each side. When finished cooking place the kielbasa and onions on the platter with the peppers. Let everything cool slightly then cut the vegetables and kielbasa into two inch slices. Return to the mixing bowl and toss with balsamic vinegar, olive oil, and molasses. Then serve with crusty bread.
Makes 6-8 servings.
Featured wine: Wolffer Estate Classic White Blend, 2009
around $16.00 a bottle
Michel Nischan is chef and co-founder with Paul Newman of the Westport, CT restaurant, Dressing Room. He's also President of Wholesome Wave Foundation, dedicated to making fresh healthy and affordable local foods available to all. He lives in Connecticut with his wife Lori and their 5 children. His new cookbook is called Sustainably Delicious. Nischan talks about the philosophy behind this one.