Piquillo Peppers Stuffed With Oxtail Recipes

STUFFED PIQUILLO PEPPERS

Steps:

• To make the sauce: In a blender, drop in the tomatoes and garlic and blend until well chopped. Add the olive oil, white wine, and salt and blend until finely pureed; set aside.
• To make the stuffing: In a medium sized pot half filled with boiling water, boil the dried cod for about 10 minutes until rehydrated. Drain and put the codfish into a blender. Add the white wine, garlic, parsley, and salt and blend everything together. Then, in a medium sized bowl, whisk together the milk and flour. Add this mixture to the codfish mixture in the blender and puree until it's the consistency of mashed potatoes. Heat a medium skillet over medium-low heat, pour in the codfish stuffing mixture, and cook just until the mixture is heated through. Put the mixture into a medium sized bowl and let it cool before stuffing the peppers.
• To stuff the peppers: With a small spoon, carefully stuff about 1/2 teaspoon of the codfish mixture inside each pepper. It should fill the pepper's cavity but should not be falling out. Continue until all the peppers have been filled.
• To finish the dish: In a large nonstick skillet on medium-low heat, add the sauce for the peppers. Then very carefully place each pepper in the pan and cook for about 15 minutes, or until heated through. Gently take each pepper out of the pan and place on a serving platter. Spoon the sauce over the peppers and garnish with 2 tablespoons chopped parsley.

STUFFED PIQUILLO PEPPERS

Steps:

• For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
• In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
• Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
• For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
• To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.

OXTAIL-STUFFED PEPPERS

Steps:

• Discard the narrow end section of each oxtail. Season the rest with salt and pepper and brown over high heat in a 6-quart casserole or braising pan. Remove. Reduce heat to low. Add 2/3 of the diced onions, the sliced garlic clove and the ham. Sauté until onions are soft.
• Meanwhile, by hand or in food processor, finely chop the remaining onion and garlic with the green pepper and the parsley. Mix with the tomato. Add to the pan when the onions are soft, and reduce heat to medium. Cook, stirring, until all vegetables are soft. Stir in the bay leaf, chili flakes, wine and stock. Raise heat and bring to a simmer.
• Return oxtails to pan, baste, cover and reduce heat to very low. Cook about 3 hours, turning once, until meat is fork tender. Remove oxtails to cool. Strain liquid and reserve, discarding solids. Finely chop or shred meat and mix with 2/3 cup of the liquid.
• Heat oven to 350 degrees. Stuff peppers with meat. Pour 1 cup liquid into a shallow baking dish. (The rest can be saved for another use.) Arrange peppers in dish and bake until heated through, 15 minutes.

PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL

Steps:

• Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil.
• Blend ingredients until smooth.