ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR
What makes these Spanish? Why, it's the inclusion of sherry vinegar. Another winner from Jose Andres.
Provided by Rinshinomori
Categories Peppers
Time 1h10m
Yield 1 1/2 C
Number Of Ingredients 7
Steps:
- Heat the oven to 400 F degrees.
- Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
- Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
- Peel, seed and tear them into strips. Set aside.
- Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
- Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
- Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED BELL PEPPER AND GARLIC DIP
This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic. I use one fresh lime for the juice, it works fine. Very elegant looking on a cracker tray and it is also good on veggies.
Provided by Dawnab
Categories Spreads
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in food processor.
- Process until smooth.
- If desired, garnish with a sprig of fresh parsley or basil.
ROASTED RED PEPPER SOUP SHOTS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Appetizer No-Cook Cocktail Party Low Cal Bell Pepper Healthy Low Cholesterol Vegan Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Purée one 16-ounce jar fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add 1/4 cup extra-virgin olive oil. Season to taste with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
- Divide soup among small cups or shot glasses. Garnish with parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.
ROASTED RED BELL PEPPERS
Great for antipasta or on sandwich. Can be added to salads. Great with Italian ham and fresh Mozzerella or cream cheese on a platter.
Provided by P3350
Categories Peppers
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Char peppers in broiler or on grill until black and blistered.
- Seal peppers in a baggie or container to steam for about 15 minutes.
- Wash peppers, removing char, remove seeds and slice in strips.
- Add all other ingredients.
- Refrigerate for 1 hour.
Nutrition Facts : Calories 21.4, Fat 1, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.7, Protein 0.4
CHICKEN SALAD WITH ROASTED RED PEPPERS
Steps:
- 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
- 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
- Brown-bag it with: grapes
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ROASTED RED PEPPERS WITH CAPERS AND SHERRY VINAIGRETTE
From weightwatchers.com
Servings 4Total Time 50 mins
- Set oven rack so it’s 6 inches from broiler; preheat broiler to high. Line a baking sheet with aluminum foil.
- Put pepper halves skin-side up on prepared baking sheet; broil until skins completely blacken, rotating baking sheet a few times so peppers broil evenly, 10 to 15 minutes depending on strength of broiler.
- Immediately transfer pepper halves to a large bowl and cover tightly with plastic wrap to trap in steam (steam will help loosen the skins); let peppers sit until cool enough to handle, 10-15 minutes.
- Hold a pepper half in your hand under running water; rub off and discard charred skin with your fingers. Repeat with remaining peppers; roughly chop peeled peppers (or cut into strips).
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