PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE
Provided by José Andrés
Categories Pepper Appetizer Picnic Quick & Easy Goat Cheese Healthy Party Self
Number Of Ingredients 8
Steps:
- Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL
Steps:
- Salmon Tartar: 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.
- Lemon oil: Blend ingredients until smooth.
PIQUILLO PEPPERS STUFFED WITH RAW TUNA SALAD
Provided by Bobby Flay | Bio & Top Recipes
Time 15m
Yield 16 peppers
Number Of Ingredients 11
Steps:
- In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper.
- Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves.
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.
PIQUILLO PEPPERS STUFFED WITH SHRIMP SALAD
Piquillo peppers, from northern Spain, are red and smoky-sweet. When stuffed with shrimp salad, they make a flavorful appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a saute pan over medium-high heat. Season shrimp with salt and pepper. Add to pan, and saute until golden and cooked through, about 3 minutes. Finely chop shrimp, and transfer to a bowl.
- Prepare an ice-water bath. Bring a small pot of water to a boil. Add tomato, and cook until skin loosens, about 1 1/2 minutes. Using a slotted spoon, transfer to ice-water bath until cool enough to handle, about 1 minute. Peel tomato, cut into quarters, and remove and discard seeds. Finely chop tomato.
- Heat remaining tablespoon oil in pan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft, 5 minutes.
- Stir tomato into onion mixture, and cook for 2 minutes. Remove pan from heat; pour in sherry. Return to medium-high heat for 1 minute. Stir tomato mixture into shrimp, and season with salt and pepper. Let cool.
- Stir in mayonnaise. Stuff each pepper with shrimp salad.
BRANDADE-STUFFED PIQUILLO PEPPERS
You will need to soak the cod for a full day, so plan ahead. Piquillo peppers, spicy-sweet red peppers from northern Spain that have been roasted and peeled, can be found in specialty-food stores and some supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16 to 20
Number Of Ingredients 9
Steps:
- Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
- Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
- Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
- Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.
TUNA-STUFFED PIQUILLO PEPPERS
Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.
Provided by David Tanis
Categories finger foods, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
- Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
- Use a teaspoon to fill each pepper with some of the tuna mixture.
- Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.
PIQUILLO PEPPERS STUFFED WITH BRANDADE
Provided by Mark Bittman
Categories dinner, appetizer
Time 1h30m
Yield 4 appetizer-size servings
Number Of Ingredients 13
Steps:
- Soak salt cod in cold water to cover for about 12 hours, changing the water twice during this period. Divide peppercorns, bay leaf and thyme into two batches, and wrap each in cheesecloth to make sachets. Reserve one clove of garlic, then slice the head in half crosswise.
- Pour cream into a small saucepan, and add half a head of garlic. Bring to a boil, then turn heat to a minimum and infuse for 45 minutes. At the same time, pour 1/4 cup of olive oil into a small saucepan and add the other half head of garlic. Heat until garlic starts to sizzle, reduce heat to very low and infuse for 45 minutes. Strain cream and oil separately, and keep them warm.
- When the garlic and the cream have infused for 30 minutes, combine 2 cups of the milk, a herb sachet and the cod in a medium saucepan. Bring to a boil, lower heat and cook until cod flakes easily, about 15 minutes. While cod simmers, cook potatoes with remaining milk and herb sachet. Bring to a boil, and simmer for 10 to 15 minutes, until potatoes are tender.
- Drain cod and potatoes, discard sachets, and transfer to a food processor. With machine running, slowly add the infused oil, followed by the cream. Pulse until smooth, then season with white pepper to taste. Use a small spoon or piping bag to stuff 8 of the peppers with this mixture. Cover with plastic wrap, and refrigerate until ready to serve. (You can prepare the dish several hours in advance up to this point.)
- Cut remaining piquillos into thin strips; crush and peel the reserved garlic clove. Warm 1 tablespoon of olive oil in a medium skillet over moderate heat. Add the sliced piquillos, red pepper, shallot and garlic to the pan, season with salt and pepper, and saute for 2 or 3 minutes, stirring. Add 2 tablespoons water, cover pan and lower heat. Cook for about 20 minutes, or until vegetables are completely tender. Discard garlic, transfer the mixture to a blender, and puree, then strain through a sieve and keep warm.
- Preheat oven to 250 degrees. Warm 1 tablespoon of the olive oil in a medium skillet over medium heat. Add stuffed peppers, and transfer to the oven for 20 minutes. Ladle pepper puree onto 4 plates, and top with 2 peppers each; then serve.
Nutrition Facts : @context http, Calories 709, UnsaturatedFat 23 grams, Carbohydrate 44 grams, Fat 39 grams, Fiber 9 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 4093 milligrams, Sugar 21 grams
SAUSAGE-STUFFED PIQUILLO PEPPERS
There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
- Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
- Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g
PIQUILLO PEPPERS STUFFED WITH BRANDADE
Steps:
- Place salt cod and potatoes in pan and cover with water. Simmer until cod flakes easily, 20 minutes. Drain.
- Whisk together yolk, half the garlic, lemon juice, mustard and a pinch of salt. Whisk in peanut oil gradually.
- Heat olive oil over medium heat. Sauté remaining garlic and onion until softened on edges. Add tomatoes and cook 10 minutes. Add 4 peppers and heat through; salt to taste. Put contents of pan into food processor. Pulse to purée, adding enough broth to give sauce consistency of melted ice cream. Adjust seasoning; return to pan.
- Heat oven to 350 degrees. Mash warm cod and potatoes until smooth. Fold in a third of the garlic mixture, reserving rest. Mixture should be creamy. If it is heavy, fold in cream. Add salt or lemon juice to taste.
- Stuff remaining peppers with salt-cod mixture. Place in ceramic dish. Bake 25 minutes. Reheat sauce. Arrange peppers on a platter and spoon sauce on top. Serve.
Nutrition Facts : @context http, Calories 1049, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 59 grams, Fiber 12 grams, Protein 80 grams, SaturatedFat 13 grams, Sodium 8065 milligrams, Sugar 16 grams, TransFat 0 grams
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