DOM'S BROILER ROASTED RED PEPPERS
From Dom DeLuise. What makes this different from other roasted pepper recipes is that the juice is saved and added to the marinade. You can use all red peppers, or a combination of colors. Time include standing time for peppers but not chilling time.
Provided by Chocolatl
Categories Peppers
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Spread aluminum foil over the bottom of a broiling pan. Place peppers on foil and broil until skin becomes blistered and charred, turning to char all sides, about 15 minutes.
- Remove peppers from oven. Lift corners of foil and fold them together to seal in the peppers. Cover with a dish towel and let stand 30 minutes.
- Unwrap foil carefully. Remove and discard stems, seeds, and charred skin, but save all the liquid.
- Put the saved liquid in a mixing bowl. Cut peppers into 1/2" strips and place in bowl.
- Add remaining ingredients and refrigerate several hours or overnight.
- Remove garlic before serving. Serve this with tomatoes as an appetizer, in sandwiches, or as a side dish with meat, chicken or fish.
Nutrition Facts : Calories 93.7, Fat 5, SaturatedFat 0.7, Sodium 134.3, Carbohydrate 10.6, Fiber 3.6, Sugar 7, Protein 1.8
ROASTED RED PEPPER SAUCE
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
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 PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
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