Roasted Red Pepper Vinaigrette With Cumin Recipes

RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES

Steps:

• For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
• To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

RED PEPPER AND CUMIN VINAIGRETTE

Steps:

• Place the pepper juice, vinegar, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.

ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI

Steps:

• For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
• For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
• For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

Steps:

• Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.

CUMIN VINAIGRETTE

Steps:

• In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.

ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE

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 AND ONION VINAIGRETTE

Steps:

• Place the yogurt and the roasted pepper in a food processor and process until smooth. Add the onion, red pepper juice, lemon juice, salt and pepper and process for 10 seconds.

RED PEPPER VINAIGRETTE

Steps:

• Combine all ingredients in a blender.
• Blend until thoroughly mixed.

ROASTED RED PEPPER DIP I

Steps:

• In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
• Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

ROASTED RED PEPPER VINAIGRETTE WITH CUMIN

Steps:

• Place the shallot, garlic, and red peppers in an electric blender or food processor and blend well. Add the vinegar, lemon juice, cayenne, cumin, salt, and pepper, and blend again. Add the olive oil and blend until an emulsion forms. Scrape out with a rubber spatula into a container and let stand for 30 minutes to allow flavors to marry. If necessary, wisk before using. Will keep about 7 to 10 days.