Roasted Pepper And Almond Mayonnaise Recipes

ROASTED RED PEPPER AND ALMOND DIP

Steps:

• Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
• Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

ROASTED RED PEPPER ALMOND DIP

Steps:

• 1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
• 2. Add the remaining ingredients to the food processor and pulse until smooth.

ROASTED PEPPERS, CAULIFLOWER, AND ALMONDS

Steps:

• Heat oven to 425 degrees.
• On a rimmed baking sheet, drizzle red pepper slices and cauliflower florets with 2 tablespoons oil and season with salt and pepper. Roast until golden and tender, 18 to 20 minutes.
• In a bowl, whisk together remaining 2 tablespoons oil and lemon juice. Season with salt and pepper. Arrange roasted red peppers and cauliflower on a platter.
• Top with olives, almonds, and parsley. Drizzle with dressing.

CINNAMON-ROASTED PECANS AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
• Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

ROASTED-PEPPER AND ALMOND MAYONNAISE

Steps:

• Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour (for flavors to develop).

ROASTED RED PEPPERS WITH CHORIZO, MANCHEGO, AND ALMONDS (SPAIN)

Steps:

• Preheat the broiler.
• Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips.
• While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop.
• In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!

ROASTED RED PEPPER MAYONNAISE

Steps:

• Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
• In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
• Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.

ROASTED BELL PEPPERS WITH HONEY AND ALMONDS

Steps:

• Preheat broiler to high.
• Place peppers skin side up in a single layer and broil for 5-10 minutes till charred.
• remove to a paper bag to steam and cool.
• When cool enough remove skin and discard.
• Slice int bite size pieces.
• In a large hot pan heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley saeson with salt and pepper.
• Serve room temperature.

ROASTED RED PEPPER MAYONNAISE

Steps:

• Process egg yolks, mustard and lemon juice in a food processor until well combined. With the motor running, add oil in a thin stream until thick.
• Add pepper and process until combined. Season with salt to taste.

ROASTED MIXED VEGETABLES

Steps:

• Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
• Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
• While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
• Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

GARLIC AND RED PEPPER MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.