ROASTED SICHUAN PEPPER-SALT
Provided by Susan Herrmann Loomis
Categories condiments
Time 10m
Yield About a half cup of pepper-salt
Number Of Ingredients 2
Steps:
- Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
- Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams
ROASTED RED PEPPER SCONES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 8 to 10 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F.
- In a food processor, blend flour, baking powder, baking soda, salt, and pepper briefly (about 3 pulses). Add butter and process to a "mealy" consistency. Add herbs, cheese, and roasted red peppers, processing briefly to combine. Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten. If needed, add more buttermilk, up to 1/4 cup.
- Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut into wedges, brush top of each wedge with egg wash. Place on a cookie sheet and bake for approximately 15 to 20 minutes. Place on rack and let cool to room temperature.
ROASTED RED PEPPER AND PARMESAN BISCUITS
Categories Bread Pepper Bake Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 biscuits
Number Of Ingredients 8
Steps:
- In a bowl whisk together the flour, the baking powder, the salt, the cayenne, and a pinch of black pepper, add the butter, and blend the mixture until it resembles coarse meal. Add the roasted peppers, the Parmesan, and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds about 2 inches apart onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425°F. oven for 15 to 18 minutes, or until they are golden and cooked through.
ROASTED RED BELL PEPPER BUTTER
Make and share this Roasted Red Bell Pepper Butter recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Spreads
Time 50m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Cut bell pepper in half.
- Grill, turning oregularly, until the skin is blackened.
- Remove from heat.
- Place in a plastic sandwich bag for 15 minutes.
- Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.
- Slice thinly.
- Combine bell pepper with lemon juice and salt.
- Process till it becomes a smooth paste in your blender or mixer.
- Add butter, pepper and dried basil.
- Mix well.
- For a smooth paste, blend in a little olive oil, a tsp.
- at a time, until the ingredients hold together.
- Serve with fish, vegetables or on warm bread.
- Store this butter refrigerated for upto 1 week and frozen for upto 1 month.
Nutrition Facts : Calories 1993.7, Fat 220.6, SaturatedFat 121.7, Cholesterol 488.1, Sodium 1311.7, Carbohydrate 12.1, Fiber 3.4, Sugar 7.1, Protein 3.6
ROASTED RED PEPPER ALFREDO
This is a recipe that was emailed to me by Vita-Mix. I made some changes to suit our taste and the results were fantastic. This is prepared in the Vita-Mix in about 5 minutes. Serve over fresh cooked fettuccine with a crisp side salad.
Provided by PaulaG
Categories Peppers
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the fettuccine in salted water as per package directions.
- Place sauce ingredients in the Vita-Mix container in order specified except for Italian seasoning.
- Add 1/2 teaspoon Italian seasoning blend and secure 2-part lid.
- Select VARIABLE speed #1 and gradually increase spped to #10; then to HIGH.
- Allow the machine to run for 3 to 4 minutes or until heavy steam pours through the lid opening.
- Adjust salt and pepper to suit personal taste.
- Serve over freshly cooked fettucine, sprinkle with additional parmesan cheese if desired.
- Sprinkle with remaining Italian seasoning blend.
Nutrition Facts : Calories 305.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 65.4, Sodium 102.7, Carbohydrate 43.1, Fiber 1.9, Sugar 1.7, Protein 13.2
ROASTED RED PEPPER HARISSA
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Provided by Andrew Tarlow
Categories Bon Appétit Sauce Bell Pepper Caraway Coriander Cumin Chile Pepper Condiment
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
- Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
- Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
- Do Ahead
- Harissa can be made 1 day ahead. Cover and chill.
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