from Chef Billy Allin of Cakes & Ale Restaurant, Decatur, Georgia
2 assorted sweet peppers (red, yellow, green)
1 shallot, minced
1 garlic clove, peeled, split, germ removed
2 tablespoons champagne vinegar
1 tablespoon kosher salt, divided
½ teaspoon coriander seed
½ teaspoon anise seed
¼ teaspoon black peppercorns
2 bay leaves
⅛ cup extra virgin olive oil
1 ¼ cups filtered water
8 slices crusty bread
3 tablespoons salted butter
½ cup whole parsley leaves
2 tablespoons capers
Wash the peppers and dry well.
Grill peppers on a charcoal or wood-burning grill until blistered and black. (Alternatively, you can broil in the oven).
Place peppers in a large paper bag and roll top shut to steam.
While the peppers are steaming, combine the shallot, garlic, vinegar, and a pinch of the salt in a non-reactive bowl.
In a dry pan, toast the coriander and anise seed until lightly fragrant. Add to shallot mixture along with the black peppercorns and bay leaves.
Stir in the olive oil, water, and the rest of the salt. This makes the brine.
Peel the peppers, removing all charred bits and inside ribs and seeds. Do not rinse the peppers in water. Cut peppers into 1-inch ribbons and toss in brine.
Put in a container and cover and place in refrigerator for at least three days. You can also preserve in jars according to manufacturer's directions.
To serve, slice crusty loaves of bread into 1-inch slices and spread liberally with salted butter. Remove peppers from brine and wipe off any spices. Place peppers in a bowl and toss with a little olive oil and pepper. In another bowl lightly toss parsley leaves and capers in olive oil and add a small amount of salt. Pass bread, peppers, and parsley salad and have guests make open-faced sandwiches.