SALSA DE PIMENTOS (PIMENTO SAUCE)
Provided by Food Network
Yield about 2 cups
Number Of Ingredients 11
Steps:
- In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.
PIMENTO MEATBALLS WITH OLIVE TAPENADE
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield about 24 mini meatballs
Number Of Ingredients 17
Steps:
- Prepare the tapenade: Soak the olives in warm water, 5 minutes; drain. Combine the olives, parsley, scallions, capers, garlic, mustard and olive oil in a food processor and pulse several times.
- Prepare the meatballs: Put the ground beef in a large bowl and add 1/4 cup of the tapenade (reserve the rest for serving). Add the pimentos, breadcrumbs, egg and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and form into 1 1/2-inch meatballs (about 24).
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes; transfer to a plate. Add the tomato paste to the skillet and cook, stirring, until slightly darkened, about 1 minute. Add the chicken broth, brown sugar and vinegar and cook, stirring, until the sugar dissolves.
- Return the meatballs to the skillet; reduce the heat to medium and simmer, occasionally spooning the liquid over the meatballs, until the liquid is reduced by half and the meatballs are cooked through, 30 to 40 minutes. Transfer to a platter. Serve with the reserved tapenade.
PIMENTO SAUCE
Provided by Food Network
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb.
SALSA DE PINON (PINE NUT SAUCE)
Steps:
- In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.
PIMENTOS (PICKLED PEPPERS)
These peppers are crispier than pimentos, and don't have that kind of weird undertaste that pimentos have. If you don't like your 'pimentos' hot, leave the jalepenos out.
Provided by wildheart
Categories Lunch/Snacks
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Clean the peppers (including the jalepenos) of all the seeds and white stuff.
- Cut the bell peppers into strips about 1" wide and 2" long.
- Slice the jalepenos in 1/2" slices across.
- Boil the bell peppers in water for about 5 minutes.
- Mix the oil, vinegar, sugar, salt, and water in a saucepan.
- Bring to a boil, and boil about 5 minutes.
- In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
- Seal.
- Let sit in refrigerator at least two weeks before serving.
- This keeps well 4-6 weeks in fridge.
- Can be frozen though there is some deterioration of texture.
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