Yellow Pepper Remoulade Recipes

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POTATO CROQUETTES WITH YELLOW-PEPPER REMOULADE



Potato Croquettes with Yellow-Pepper Remoulade image

Mashed potatoes and caramelized onions form the base of these croquettes, which are rolled in breadcrumbs and fried until crisp and golden brown for a delicious appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 10

3 russet potatoes (about 1 3/4 pounds)
Coarse salt
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped (about 1 cup)
4 large eggs
Freshly ground pepper, to taste
1 3/4 cups all-purpose flour
1 cup panko
About 4 cups vegetable oil, for frying
Yellow-Pepper Remoulade

Steps:

  • Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
  • Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
  • Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
  • In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350 degrees. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.

YELLOW-PEPPER REMOULADE



Yellow-Pepper Remoulade image

This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 13

1 yellow bell pepper
1 large egg, plus 1 large egg yolk, room temperature
1 small garlic clove
2 teaspoons smooth Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil
1/4 cup canola oil
6 green olives with pimientos, coarsely chopped
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons capers, coarsely chopped
1/4 cup creme fraiche
1 teaspoon fresh lemon juice

Steps:

  • Roast pepper directly over the flame of a gas-stove burner or under a broiler, turning often, until lightly charred on all sides. Place in a bowl, cover with plastic wrap, and steam 10 minutes. Scrape blackened skin from pepper, then cut in half, remove seeds, and coarsely chop.
  • Put bell pepper, egg and yolk, garlic, mustard, vinegar, and salt in a food processor. With machine running, add 1/2 cup olive oil, 1 teaspoon at a time. Pour in remaining 1/4 cup olive oil and the canola oil in a slow, steady stream, processing until emulsified. Transfer to a bowl, and stir in olives, parsley, capers, creme fraiche, and lemon juice.

REMOULADE SAUCE



Remoulade Sauce image

Provided by Emeril Lagasse

Time 20m

Yield about 3 cups

Number Of Ingredients 14

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Steps:

  • Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

REMOULADE



Remoulade image

This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

3/4 cup mayonnaise
1/4 cup chopped dill pickle
1 green onion, finely chopped
2 garlic cloves, minced
2 tablespoons Creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1/8 teaspoon pepper

Steps:

  • In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.

Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

COUNTRY REMOULADE



Country Remoulade image

Provided by Virginia Willis

Categories     condiment

Time 1h5m

Yield 1 3/4 cups

Number Of Ingredients 9

1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon hot sauce, or to taste
2 to 3 green onions, white and pale green parts only, finely chopped
1 stalk celery, very finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper

Steps:

  • In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
  • Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

CRAB CAKES WITH ROASTED PEPPER REMOULADE SAUCE



Crab Cakes With Roasted Pepper Remoulade Sauce image

Make and share this Crab Cakes With Roasted Pepper Remoulade Sauce recipe from Food.com.

Provided by Shelby Jo

Categories     Crab

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 12

1 lb cooked crabmeat
1 tablespoon capers
1 egg, beaten
1 -1 1/2 cup soft breadcrumbs
1 cup mayonnaise
1 teaspoon seafood seasoning
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1 (7 1/2 ounce) jar remoulade sauce (such as Crosse & Blackwell Remoulade Sauce)
7 ounces roasted red peppers, drained and chopped
2 tablespoons olive oil

Steps:

  • In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
  • Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
  • In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.

Nutrition Facts : Calories 365.4, Fat 23.1, SaturatedFat 3.5, Cholesterol 92.6, Sodium 1770.8, Carbohydrate 20.3, Fiber 1.4, Sugar 5, Protein 19.7

ROASTED RED PEPPER REMOULADE



Roasted Red Pepper Remoulade image

This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04.

Provided by Kizzikate

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 12

1/4 cup egg substitute, such as Eggbeaters
1/2 cup vegetable oil
1 (6 ounce) jar roasted red peppers, drained
1/4 cup sweet onion, minced
1 tablespoon creole mustard
1 teaspoon dry mustard
1 teaspoon lemon juice
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

Steps:

  • Place egg substitute in bowl of food processor. With processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. Pour mixture into a small bowl.
  • Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 1108.5, Fat 113.4, SaturatedFat 14.7, Cholesterol 0.6, Sodium 3778, Carbohydrate 17.7, Fiber 3.9, Sugar 5.1, Protein 11.1

ROASTED YELLOW PEPPER SAUCE



Roasted Yellow Pepper Sauce image

Provided by Craig Claiborne

Categories     dinner, condiments

Time 40m

Yield About 1 2/3 cups

Number Of Ingredients 11

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
  • Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
  • Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
  • Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
  • Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams

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