Award-winning chef and restaurateur Rick Bayless knows his way around Mexican cuisine. Chile peppers are an integral part of many Mexican dishes, and roasting the peppers in order to remove the skins is now made easier with this cast-iron roaster/griddle combination. The heavy cast-iron roaster is basically an open ring with handles, which fits around a gas or electric burner. Fitting in that is the cast-iron grill, and on top of that go the chile peppers. Turn up the heat, and turn the peppers from time to time to char all sides. You can also use the setup in the oven, or with the smooth griddle instead of the grill. Steak or chicken strips for fajitas sear on the griddle, and it also keeps tortillas at just the right warmth for serving. Choose a color for the roaster's exterior and match with other Rick Bayless kitchen accessories. After use, wash and dry the pepper roaster and parts by hand. --Ann Bieri
The Mexican Kitchen by Rick Bayless. An American chef who specializes in traditional Mexican cuisine with modern interpretations. Winner of the 2007 Outstanding Restaurant Award for his Frontera Grill in Chicago, this is Rick’s third James Beard Award in his culinary career. His previous awards from the Foundation include the Outstanding Chef Award in 1995 and the Humanitarian Award in 1998. Bring out the smokey sweet flavor of your favorite chilies for delicious salsa. Cast iron pan with grill option, fits right over a gas or electric burner, allowing peppers to char and roast to perfection. Griddle option is great for warming tortillas, or grilling carne asada.