Peppers With Almond Garlic Bread Crumbs Recipes

RED PEPPER CRAB CROQUETAS WITH GARLIC-ALMOND SAUCE

Steps:

• Make the béchamel: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in milk, 1/4 cup at a time, to obtain a smooth, thick sauce. Turn heat to low, add 1/2 teaspoon salt and a generous amount of freshly ground black pepper. Continue to cook, stirring, for 4 to 5 minutes. Thin if necessary with a tablespoon or so more milk, but keep it the consistency of whipped cream.
• Make the crab mixture: Put crab meat in a mixing bowl and add warm béchamel. Stir in roasted peppers, cayenne, scallions, cilantro, and lemon zest and mix gently until ingredients are well incorporated. Taste for salt and adjust seasoning. Spread mixture on a baking sheet in a layer about 1 inch thick, cover and refrigerate until firm, about 2 hours. (The crab mixture can be prepared up to a day in advance and refrigerated.)
• Assemble the croquetas: Arrange 3 small shallow bowls on a work counter. Add 1 cup of flour to one bowl, then season it with salt and pepper. In second, add the beaten eggs. Fill the third bowl with bread crumbs. Weigh 1-ounce portions of the crab mixture and place on wax paper. Roll each portion in seasoned flour, then dip into egg and finally roll in crumbs, forming each gently into a sphere. Put breaded croquetas on a clean baking sheet and sprinkle with more crumbs. Repeat until all are breaded. Refrigerate, uncovered, until ready to fry.
• Make the garlic-almond sauce: Put almonds in a food processor and blend thoroughly, until finely ground. Add garlic and pulse to combine. With the food processor running, add a faint drizzle of olive oil as sauce thickens. The oil must be added very slowly or the sauce will separate or break. Continue adding the oil until it is all incorporated. Season sauce with salt to taste. Transfer to a small bowl and set aside.
• To fry croquetas, pour vegetable oil to depth of 2 inches in a wide, deep saucepan and place over medium-high heat. Bring oil to 375 degrees. Working in small batches, fry croquetas on each side until golden brown, about 4 minutes. (Too many in the pan risks significantly lowering the temperature of the oil.) Remove croquetas with a slotted spoon and transfer to a paper-towel-lined baking sheet. Season lightly with salt and keep warm in a low oven. Repeat until all croquetas are fried. Pile them on a serving platter and serve with garlic-almond sauce for dipping.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

PEPPERS WITH ALMOND-GARLIC BREAD CRUMBS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pulse almonds, bread, and garlic in a food processor until finely chopped. Transfer to a bowl and stir in parsley, oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
• Put half of peppers, alternating colors, in an oiled 9-inch glass or ceramic pie plate and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with half of almond mixture. Repeat layering and bake until hot and crumbs are golden, 20 to 25 minutes.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS BY GIADA DE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
• Place the croutons and the almonds into a food processor. Pulse until it becomes the texture of bread crumbs. Add the croutons and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and transfer to a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until they are finely chopped, with the texture of bread crumbs. Add the crouton-and-almond mixture to the hot pasta along with the peppers and the olive oil. Toss to combine. Serve.

BROILED TILAPIA WITH ALMOND AND BREAD CRUMB TOPPING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a small cast iron pan or a baking pan with olive oil.
• Brush frozen fish with 2 teaspoons olive oil and season both sides with garlic pepper, lemon-pepper seasoning, salt, and pepper. Top with 1/2 of the lemon juice. Place fish in a broiler pan.
• Bake in the preheated oven for 3 minutes. Turn fillets over and continue to bake, watching closely, until fish begins to flake, 3 to 5 minutes. Use a spatula to transfer fish to the prepared cast iron pan. Leave the oven on.
• Top fish with 1/4 cup melted butter and the remaining lemon juice and season with garlic pepper, lemon-pepper seasoning, salt, and pepper. Season bread crumbs as desired and mix with slivered almonds and 1 teaspoon butter. Sprinkle over fish.
• Bake in the preheated oven, watching closely and without turning, until golden brown on top, 5 to 7 minutes.

CAULIFLOWER WITH ROASTED ALMOND & PEPPER DIP

Steps:

• In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels., Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes., Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.