Lemon Red Pepper Confit Recipes

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON-RED PEPPER CONFIT

Steps:

• Cut peppers into thin strips. Heat oil in a large skillet over medium-low heat. Add shallots, and cook until they begin to brown, about 15 to 20 minutes. Add red peppers, wine, salt, and pepper. Cover, and cook until wine is almost absorbed, about 20 minutes, stirring occasionally. Uncover, and reduce heat to low. Cook, stirring occasionally, until peppers are tender, about 15 minutes.
• Meanwhile, remove lemon zest in long thin strips, and set aside. Use a small, sharp knife to cut away pith. Remove lemon sections by sliding the knife down one side of a section, cutting it away from the white membrane. Twist blade under section to lift it out. Remove all sections, cut them in half, and add to peppers along with zest. Toss to combine, and serve.

LEMON CONFIT

Steps:

• Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.

RED ONION CONFIT

Steps:

• 1 In a medium heavy saucepan, combine the onions, red wine, and salt over medium heat. Bring to a simmer and turn the heat to low. Cover and cook, stirring often, for 1 hour 15 minutes or until the onions are very tender. The onions will be slightly translucent. 2 Stir in the butter, balsamic vinegar, and 1 tablespoon each of the honey and sugar. Cook uncovered, stirring often, until all of the liquid has evaporated and the mixture is very thick. 3 Let cool slightly. Serve at room temperature or slightly warm. This keeps in the refrigerator for up to a month. To reheat, place the confit in a small bowl set over a pan of simmering water, or warm it in a microwave. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON AND RED PEPPER PASTA

Steps:

• Put water for the pasta on to boil. Cook pasta al dente.
• Meanwhile, remove the stem and seeds from the pepper. Neatly dice the flesh.
• Melt the butter in a large skillet or saucepan.
• Add the pepper to the melted butter.
• Grate the rind of the lemon into the butter.
• Add one half of the lemon's juice, cream, and seasonings to taste, stirring gently. Keep the sauce warm until the pasta is ready, but do not let the sauce bubble.
• Drain pasta and toss in sauce. Serve immediately, with the parmesan.

CORNMEAL-CRUSTED SOFT-SHELL CRABS

Steps:

• Combine cornmeal, salt, and pepper in a shallow bowl or plate.
• Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
• Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
• Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.