Blistered Green Peppers With Sherry Vinegar Recipes

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BLISTERED GREEN BEANS



Blistered Green Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 3

2 tablespoons butter
8 ounces green beans, trimmed
1 tablespoon soy sauce

Steps:

  • Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.

BLISTERED GREEN PEPPERS WITH SHERRY VINEGAR



Blistered Green Peppers With Sherry Vinegar image

Provided by Julia Moskin

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

2 to 2 1/2 pounds sweet or mildly hot green peppers: cubanelle, Anaheim, bell or a combination
3 tablespoons olive oil, duck fat or bacon fat
2 teaspoons sherry vinegar, more to taste
Salt
freshly ground black pepper
Freshly cracked coriander seeds (optional)

Steps:

  • If using bell peppers, peel with a vegetable peeler. Steam whole peppers for about 8 minutes, just until softened. Set aside until cool enough to handle, then remove stems and seeds, working gently to limit breakage. Cut peppers into large pieces and set aside to dry on paper towels. (Recipe can be made up to 8 hours in advance.)
  • Just before serving, heat fat in a large skillet (not nonstick) over high heat. Add peppers and stir-fry until skins blister and brown, 3 to 5 minutes. Transfer to a large serving dish and sprinkle with vinegar, salt and pepper. Taste and adjust seasonings. If desired, sprinkle with coriander. Serve immediately or at room temperature, as an appetizer or side dish.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 3 grams

BLISTERED SWEET PEPPERS



Blistered Sweet Peppers image

Make and share this Blistered Sweet Peppers recipe from Food.com.

Provided by Brookelynne26

Categories     Peppers

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

3 red bell peppers, bushed with extra virgin olive oil and salted
3 yellow bell peppers, brushed with extra virgin olive oil and salted
1/4 cup extra virgin olive oil
1/2 cup thinly sliced red onion
2 tablespoons minced garlic
1/4 teaspoon red chili pepper flakes
1/4 teaspoon paprika
4 whole pickled peppadew peppers, finely diced
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 tablespoon red wine vinegar
1 tablespoon capers
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven broiler to high. Place the oven rack in its second highest position.
  • Place the whole red and yellow peppers on their sides on a baking sheet and broil for 5 minutes on each side, leave about 3 inches between the flame and the top of the peppers. This will take about 20 minutes or so. The skins will be charred and he flesh of the peppers soft.
  • Place the peppers in a glass bowl and cover tightly with plastic wrap. Let cool to room temperature for 20 minutes.
  • Slice the cooled peppers lengthwise in half and remove and discard the skins, seeds, and ribs. Slice into 1/4 inch wide strips and set aside.
  • Heat the olive oil in a large saucepan over medium heat and sweat the onions for 5 minutes, or until just soft and translucent. Add the garlic and saute for 2 minutes.
  • Stir in the chile flakes and paprika, then add the roasted peppers strips, peppadews, bay leaf, rosemary, and thyme. Lower heat and cook at a low simmer for 20 minutes to allow flavors to meld.
  • Stir in the red wine vinegar and capers and simmer for 5 minutes. Remove and discard the bay leaf, rosemary, and thyme. Stir in the salt.
  • Transfer to a serving bowl and serve at room temperature.

ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR



Roasted Red Bell Peppers With Sherry Vinegar image

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

4 medium red bell peppers
1/2 cup extra virgin olive oil (preferably Spanish)
4 garlic cloves, peeled and thinly sliced
1/4 cup water
2 tablespoons sherry wine vinegar
salt
1 teaspoon flat leaf parsley, chopped

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.

BIG-BATCH MARINATED BELL PEPPERS



Big-Batch Marinated Bell Peppers image

Next time you fire up the grill, char a bunch of bell peppers, then marinate them and stash in the fridge for meals throughout the week. Layer them into sandwiches, toss into salad or pasta, or serve as an instant side dish.

Provided by Anna Stockwell

Categories     Bell Pepper     Grill/Barbecue     Vinegar     Soy Free     Dairy Free     Peanut Free     Sunday Stash     Summer     Wheat/Gluten-Free

Yield 8-10 servings (about 6 cups)

Number Of Ingredients 6

Vegetable oil (for grill)
8 large red, yellow, and/or orange bell peppers
3/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 Tbsp. kosher salt
1 tsp. crushed red pepper flakes

Steps:

  • Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
  • Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
  • Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.

BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE



Blistered Shishito-Pepper Salad with Chive Vinaigrette image

The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew, crunchy cucumbers, juicy tomatoes, and fragrant mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 6 to 8

Number Of Ingredients 10

3 ounces shishito peppers (1 1/4 cups), stemmed and halved lengthwise
2 tablespoons fresh lime juice
1 tablespoon rice-wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons safflower oil
3 tablespoons chopped chives
1 pound small tomatoes, such as zebra, halved or quartered into bite-size pieces (3 cups)
1 piece (1 pound) melon, such as honeydew or cantaloupe, peeled and cut into bite-size pieces (2 cups)
1/2 English cucumber or 3 mini cucumbers, thinly sliced into rounds (2 cups)
1/4 cup fresh mint leaves, sliced if large

Steps:

  • Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
  • In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.

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