Brandade Fritters With Oven Roasted Tomato And Piquillo Pepper Sauce Recipes

BUTTERFLIED SQUAB WITH PIQUILLO PEPPER SAUCE

Steps:

• Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest.
• Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper.

GRILLED PORTOBELLOS FILLED WITH WILD RICE-ALMOND PILAF AND PIQUILLO PEPPER VINAIGRETTE

Steps:

• Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
• Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
• Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
• Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

EGG AND HAM EMPANADAS WITH PIQUILLO PEPPER SAUCE

Steps:

• For the piquillo pepper sauce: Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper and cook for 5 minutes.
• Transfer the mixture to a blender, and with the blender running, add the remaining 3 tablespoons olive oil and the vinegar and blend until smooth and silky. Add the creme fraiche and a touch of honey and pulse a few times just to incorporate; taste, pulse in a bit more honey if necessary. Transfer to a bowl.
• For the empanadas: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
• Melt 2 tablespoons of the butter in a large nonstick skillet over high heat. Add the ham and cook, stirring occasionally, until golden brown, about 3 minutes; remove to a plate lined with paper towels.
• Reduce the heat to low. Add the remaining 2 tablespoons butter and melt. Add the 8 whisked eggs and cook, stirring until soft curds barely form, then transfer to a bowl and quickly and gently stir in the green onion, goat cheese, ham and a generous amount of salt and pepper. Transfer to a baking sheet.
• Roll each empanada wrapper on a lightly floured surface into a 7-inch round. Divide the filling among the wrappers, mounding it in the centers. Brush the edges with some of the egg wash. Fold each wrapper over the filling to create half-moon shapes and seal by pressing the edges together firmly with a fork.
• Transfer the empanadas to the prepared baking sheet and brush with egg wash. Cut a few small slits in the top of each empanada to create steam vents. Bake until golden, about 10 minutes. Let cool for 10 minutes and serve with the piquillo pepper sauce.

SAUTEED CHILEAN SEA BASS WITH POTATO-PARSNIP BRANDADE WITH PIQUILLO PEPPER SAFFRON SAUCE

Steps:

• Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
• Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
• Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
• Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.

BRANDADE-STUFFED PIQUILLO PEPPERS

Steps:

• Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
• Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
• Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
• Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.

BRANDADE FRITTERS WITH OVEN ROASTED TOMATO SAUCE RECIPE

Steps:

• Brandade: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently. Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop. Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the riced potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste. Assemble: Ladle some of the Oven Roasted Tomato Sauce into a medium shallow bowl. Place 3 of the Brandade Fritters on top and garnish with chopped parsley. Brandade Fritters: Heat oil in a medium saucepan to 360 degrees. Place a heaping saucespoon of brandade in flour. Coat and place in egg, then in bread crumbs. Fry fritters until the coating is lightly golden brown. Oven Roasted Tomato Sauce: Preheat oven to 375 degrees. Rub tomatoes with 2 tablespoons of oil, place in a baking dish and roast until soft, about 20 to 25 minutes. Heat the remaining oil in a medium saucepan, add the shallots and cook until soft. Add the wine and cook until reduced. Add the clam broth, tomatoes and their juices and peppers. Bring to a simmer and cook for 20 minutes. Place in a food processor or use a burr mixer and puree until smooth. Add the harissa and season with salt and pepper to taste. Finish with herbs. This recipe yields 4 servings.

PIQUILLO PEPPERS STUFFED WITH BRANDADE

Steps:

• Place salt cod and potatoes in pan and cover with water. Simmer until cod flakes easily, 20 minutes. Drain.
• Whisk together yolk, half the garlic, lemon juice, mustard and a pinch of salt. Whisk in peanut oil gradually.
• Heat olive oil over medium heat. Sauté remaining garlic and onion until softened on edges. Add tomatoes and cook 10 minutes. Add 4 peppers and heat through; salt to taste. Put contents of pan into food processor. Pulse to purée, adding enough broth to give sauce consistency of melted ice cream. Adjust seasoning; return to pan.
• Heat oven to 350 degrees. Mash warm cod and potatoes until smooth. Fold in a third of the garlic mixture, reserving rest. Mixture should be creamy. If it is heavy, fold in cream. Add salt or lemon juice to taste.
• Stuff remaining peppers with salt-cod mixture. Place in ceramic dish. Bake 25 minutes. Reheat sauce. Arrange peppers on a platter and spoon sauce on top. Serve.