ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED PEPPER CORNBREAD RECIPE
Steps:
- Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425°F. Roast red bell pepper and poblano over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cooled, 5 to 10 minutes. Peel off charred skins; remove stems and seeds. Finely copy flesh of peppers.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, and cayenne pepper. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in chopped peppers and corn.
- Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Nutrition Facts : Calories 339 kcal, Carbohydrate 45 g, Cholesterol 75 mg, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, Sodium 464 mg, Sugar 17 g, Fat 16 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CORNBREAD RECIPE WITH ROASTED RED PEPPERS
Steps:
- To roast peppers see the instructions below. When the peppers are cooled and peeled, chop them into fairly small pieces. (Or use prepared roasted peppers to save time).
- Preheat the oven to 400ºF.
- Add the butter to a round or square baking dish. Warm the baking dish in the hot oven, making sure the butter does not burn (watch carefully).
- Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, mix the eggs and milk. Pour the milk mixture into the cornmeal mixture. Stir with a fork until it is well blended. Stir in the roasted, chopped red peppers.
- Remove the baking dish from oven and pour the batter into it. Stir gently to incorporate the melted butter into the cornmeal bread mix. Smooth the top. Bake for 20 minutes or until the bread pulls away from the sides of the pan and the top is set. Let cool on wire rack.
Nutrition Facts : Calories 259 kcal, Carbohydrate 45 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 59 mg, Sodium 724 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CORN, ROASTED RED PEPPER AND CILANTRO SALAD
This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.
Provided by Jennifer Perillo
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
- For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
- Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.
MOIST RED PEPPER CORNBREAD
The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
ROASTED RED PEPPER BREAD
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ROASTED PORK WITH RED-CHILI CORN BREAD
Provided by Christine Muhlke
Categories dinner, main course
Time 6h
Yield Serves 6
Number Of Ingredients 31
Steps:
- Make the corn bread: Preheat oven to 400 degrees. Butter a 9-inch cast-iron skillet or deep pie dish. In a large bowl, sift together the dry ingredients. In a medium bowl, combine remaining ingredients. Add liquid mixture to the dry one and stir until just combined. Pour into skillet and bake for 20 to 25 minutes.
- Meanwhile, trim the pork of excess fat. In a small bowl, combine all spices and sugar. Rub meat all over with minced garlic and the spice mixture, pressing firmly. Place on a rack set over a foil-lined baking sheet. When corn bread is done, lower oven to 325. Roast pork undisturbed for 4½ hours, or 45 minutes for each pound of meat.
- While pork is roasting, make the bacon broth. Combine all ingredients in a medium saucepan. Bring to a boil, lower heat and cook at a bare simmer for 1 hour. Strain and discard solids. Refrigerate until fat has solidified and is easily removed.
- Bring a large pot of water to a boil. Remove fava beans from their pods. Boil beans for 5 minutes. Drain and plunge into an ice-water bath. Once cool, drain and gently peel off and discard the skins. Set beans aside.
- When pork has reached an internal temperature of at least 160 degrees, remove from oven to rest for 30 minutes. Carefully cut around the bone and pull out. Slice pork into 6-to-8-ounce slabs, each with some crispy skin. Warm the bacon broth. In each of 6 shallow bowls, add about â..." cup bacon broth and a mound of favas. Place a wedge of corn bread atop the favas. Top with a slice of pork.
ROASTED RED PEPPER CORN BREAD
Categories Bread Milk/Cream Pepper Side Bake Thanksgiving Quick & Easy Cornmeal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 13x9-inch loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Char pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop pepper.
- Whisk cornmeal and next 4 ingredients in bowl to blend. Add buttermilk, butter, and eggs. Stir just to moisten. Mix in bell pepper; transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. Cool in pan. (Can be made 1 day ahead. Cover and store at room temperature.)
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND JACK CHEESE
The ultimate corn bread. A Navajo classic gets gussied up with chilies, jalapeno pepper jack cheese and roasted red peppers. From Bon Appetit magazine Nov 1997.
Provided by Bren in LR
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350 degree F oven 10 minutes.).
- Cut corn bread into squares.
Nutrition Facts : Calories 340, Fat 18.4, SaturatedFat 10.9, Cholesterol 107.5, Sodium 750.6, Carbohydrate 34, Fiber 1.8, Sugar 8.5, Protein 11.8
SPICY ROASTED RED PEPPER AND CHEESE CORN BREADS
Categories Bread Milk/Cream Bake Cornmeal Corn Bell Pepper Winter Jalapeño Cilantro Monterey Jack Gourmet
Yield Makes 4 small loaves
Number Of Ingredients 14
Steps:
- Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar. In a large bowl whisk together the eggs, the buttermilk, the butter, the chilies, and the corn, add the cornmeal mixture, and stir the batter until it is just combined. Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
ROASTED RED PEPPER & CORN TART
This savory custard tart is laced with roasted peppers and fresh corn and well seasoned with fresh marjoram. Spice it up with a minced serrano pepper or two, make richer with half and half instead of whole milk - you be the judge. These are my go-to pie crust recipes - Recipe#20984 Recipe#28943
Provided by Busters friend
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400.
- Place the pie pastry in a 9- or 10-inch tart pan with a removable bottom. Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans. Place in the oven and bake until the edges are firm, about 10 minutes. Remove the foil and the weights and bake until the bottom is opaque, about 2/3 minutes. Remove and set aside to cool.
- Over an open flame or on a grill, roast the pepper until it is charred. Place it in a plastic bag for 10 minutes, then peel and remove the seeds and the ribs. Dice the pepper and set aside.
- Reduce the oven to 375.
- In a frying pan, melt the butter over medium-high heat. When it has melted, add the shallots and the corn and sauté just until the shallots are translucent, about ½ minutes. Remove and set aside.
- In a bowl, combine the eggs, milk, salt and pepper and beat with a whisk to blend. Add the oregano and the reserved corn and shallot mixture. Squeeze the peppers to remove any excess liquid and add to the bowl.
- Pour the mixture into the tart pan and bake until slightly puffed and a knife inserted into the middle comes out clean, about 25-30 minutes. Remove to a rack and let cool a minimum of 15-20 minutes before serving.
Nutrition Facts : Calories 239.9, Fat 15.1, SaturatedFat 5, Cholesterol 79.7, Sodium 503.3, Carbohydrate 20.7, Fiber 2.2, Sugar 3.7, Protein 6.1
CORN AND RED PEPPER MEDLEY
This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.
Provided by MsBindy
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil and cook the corn for about 2 minutes.
- Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
- Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
CORN AND ROASTED RED PEPPER SALAD
This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.
Provided by unsane1047
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g
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- Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Char pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop pepper.
- Whisk cornmeal and next 4 ingredients in bowl to blend. Add buttermilk, butter, and eggs. Stir just to moisten. Mix in bell pepper; transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. Cool in pan. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
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