Red Bell Pepper Coulis Recipes

Steps:

• Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
• Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.

Steps:

• Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.
• Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
• Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
• Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
• Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

Steps:

• Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry.
• Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
• Let cool.
• With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
• Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
• Add salt and cayenne to taste.
• If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
• Mix in the vinegar and sugar.
• Add the red pepper flakes, salt and pepper to taste.
• Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
• Stir in the tomatoes and basil; simmer for 10 more minutes.
• Serve hot.