Spicy Tomato Coulis Recipes

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
• Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
• Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

Steps:

• In a frying pan over medium heat, sauté tomatoes, garlic, shallots in olive oil until tender. Add basil and red chili flakes and cook 1-2 minutes more. Puree in a blender or food processor until smooth. Add more chili flakes if desired and salt Add more chili flakes if desired and salt and pepper to taste. Push mixture through a mesh sieve with the back of wooden spoon into a bowl. Transfer to a squeeze bottle for garnishing. DO AHEAD: Tomato coulis can be made one day in advance.

Steps:

• Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
• Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
• To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

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.