Red Pepper And Caper Compote Recipes

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ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE



Roasted Red Peppers and Cauliflower with Caper Vinaigrette image

Provided by Shelley Wiseman

Categories     Side     Roast     Buffet     Lemon     Cauliflower     Bell Pepper     Healthy     Vegan     Capers     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 5

4 red bell peppers
2 heads cauliflower, trimmed and cut into 2-inch florets
3/4 cup extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/4 cup large capers (not salted), drained and rinsed

Steps:

  • Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
  • While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.

ROASTED PEPPER COMPOTE FOR FISH



Roasted Pepper Compote for Fish image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 9

2 red bell peppers, roasted, peeled, seeded and julienned
2 yellow bell peppers, roasted, peeled, seeded and julienned
2 Poblano chiles or green peppers, roasted, peeled, seeded and julienned
1 large bunch oregano, leaves only, chopped
1 small red onion, thinly sliced
1/2 cup olive oil
Juice of 2 limes or 1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Mix all of the ingredients in a large bowl. Let sit 4 to 5 hours to develop the flavors, or serve at once. To serve, spread on a platter or serving plates and top with grilled, broiled or Sauteed fish fillets.

TOMATO, OLIVE, AND CAPER COMPOTE



Tomato, Olive, and Caper Compote image

Provided by Food Network Kitchen

Time 21m

Yield about 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
7 cloves garlic, minced
1/2 to 1 jalapeno, seeded and finely chopped
1/4 cup finely chopped celery (with leaves)
7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced
1/2 cup kalmata olives, roughly chopped
2 tablespoons capers
Freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
  • Remove from the heat and stir in the lemon juice and parsley.

RED BELL PEPPERS WITH CAPERS-TAPAS



Red Bell Peppers With Capers-Tapas image

Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.

Provided by Rita1652

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon capers, rinsed well
1/4 cup olive oil
2 lbs red bell peppers, deseeded and sliced
6 garlic cloves, sliced
2 tablespoons sherry wine vinegar
salt and pepper

Steps:

  • Heat oil in a hot large pan.
  • Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
  • Stir in vinegar and season to taste with salt and pepper.
  • Serve hot or chilled.

BROILED RED PEPPERS AND TOMATOES WITH CAPER VINAIGRETTE



Broiled Red Peppers and Tomatoes with Caper Vinaigrette image

The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.

Provided by Shelley Wiseman

Time 35m

Yield Makes 4 servings

Number Of Ingredients 5

2 large red bell peppers (1 pound total)
2 tablespoons olive oil
2 large tomatoes (1 pound total)
2 tablespoons drained bottled capers
1 tablespoon red-wine vinegar

Steps:

  • Preheat broiler.
  • Cut each bell pepper lengthwise into 8 wide strips. Transfer to a 1 1/2- to 2-quart shallow metal or ceramic gratin dish and toss with oil.
  • Broil peppers 4 to 5 inches from heat, turning occasionally, until tender, about 25 minutes.
  • Meanwhile, cut each tomato into 8 wedges and gently toss with capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. When peppers are tender, add tomato mixture to gratin dish and continue to broil until tomatoes are warmed and slightly softened, about 5 minutes. Serve warm or at room temperature.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY



Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories     snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

  • Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
  • Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
  • Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA



Roasted Red Pepper, Olive, and Caper Bruschetta image

This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

Sliced roasted red peppers
Pitted Kalamata olives
Drained and rinsed capers
Thinly sliced garlic
Red-wine vinegar
Extra-virgin olive oil
Toasts

Steps:

  • Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.

FRICASSEE OF COD WITH RED-PEPPER COMPOTE



Fricassee Of Cod With Red-Pepper Compote image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield Four servings

Number Of Ingredients 9

4 tablespoons olive oil
2 sweet red bell peppers, 1 pound, thinly sliced, about 2 cups
2 cups thinly sliced onions
Salt and freshly ground pepper to taste
2 tablespoons fresh lemon juice
3 tablespoons water
1 large fillet of codfish, about 2 pounds, cut into 4 equal portions
2 tablespoons flour
1 garlic clove, crushed

Steps:

  • Heat two tablespoons of olive oil in a saucepan. Add the red peppers, onions, salt and pepper. Cook and stir over medium heat for 10 minutes. Remove and drain the excess oil.
  • Put the mixture in a food processor or blender. Add the lemon juice and water and chop coarsely. Set aside.
  • Put the pieces of fish on a flat surface and sprinkle them with salt and pepper. Dip the pieces in flour, coat well on all sides and shake off the excess flour.
  • Heat the remaining two tablespoons of olive oil over medium-high heat in a nonstick skillet. Add the pieces of fish. Cook and brown both sides for five minutes. Add the garlic and the reserved pepper and onion mixture. Cover and cook for five more minutes. Serve very hot.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 526 milligrams, Sugar 5 grams

RED SNAPPER WITH TOMATO-OLIVE COMPOTE AND RICE



Red Snapper with Tomato-Olive Compote and Rice image

This light and flavorful dish would also work well with tilapia.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 cup long-grain white rice
2 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
4 garlic cloves, slivered
Coarse salt and ground pepper
1 can (14 1/2 ounces) diced tomatoes, in juice
1/2 cup pitted Kalamata olives, slivered
2 tablespoons capers, drained and rinsed
4 red snapper fillets (6 to 8 ounces each), halved crosswise

Steps:

  • Preheat oven to 400 degrees. Cook rice according to package instructions; set aside, covered.
  • While rice is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
  • Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.
  • Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with rice and tomato-olive compote.

Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 1 g, Protein 44 g

SPICE-RUBBED PORK WITH BELL PEPPER COMPOTE



Spice-Rubbed Pork With Bell Pepper Compote image

Make and share this Spice-Rubbed Pork With Bell Pepper Compote recipe from Food.com.

Provided by jkoch960

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (or to taste)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (10 -12 ounce) pork tenderloin, fat removed
2 tablespoons olive oil
1 small red bell pepper, cored, seeded, cut in thin strips
1 small yellow bell pepper, cored, seeded, cut in thin strips
1 small red onion, thinly sliced
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/4 teaspoon ground pepper
2 teaspoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees.
  • Combine cumin, cayenne pepper, salt and pepper on a plate. Roll pork tenderloin in seasonings. Set aside for 15 minutes.
  • Place pork on a rack in a shallow roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160 degrees. Let pork sit for 5 minutes before slicing.
  • Cut pork diagonally into 1/4-inch thick slices. Serve with Bell Pepper Compote on the side.
  • For Bell Pepper Compote:.
  • Heat oil in large skillet over medium-low heat. Add bell peppers and onion, and cook 5 minutes. Add garlic, oregano, salt, pepper and balsamic vinegar. Cook for 5 to 10 minutes longer, or until vegetables are tender but not browned and vinegar aroma evaporates.

Nutrition Facts : Calories 362.3, Fat 21.6, SaturatedFat 4.6, Cholesterol 93.6, Sodium 510.1, Carbohydrate 11.7, Fiber 2.2, Sugar 3.1, Protein 30.8

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