Green Onion Blinis With Red Pepper Relish And Goat Cheese Food

GOAT CHEESE AND RED ONION FRITTATA SANDWICH CRUNCHIFIED WITH PEPPER RELISH

Steps:

• Preheat the oven to 400 degrees F.
• Put the pancetta on a baking sheet, leaving a few inches of space between slices, and sprinkle with pepper. Bake until crispy, 10 to 15 minutes. Let cool.
• Preheat the broiler. Heat the oil in an 8-inch nonstick pan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds longer. Season with salt and pepper.
• Whisk the eggs in a large bowl until light and fluffy. Whisk in the goat cheese and herbs. Add the egg mixture to the pan with the onions and garlic, and stir just until soft curds begin to form. Sprinkle with some salt. Transfer the pan to the broiler. Broil until the frittata is lightly golden brown and just set, 3 to 5 minutes. Invert onto a platter and let cool slightly or to room temperature, then cut into 4 pieces to fit the rolls.
• Spread some hot pepper relish on the bottoms of the rolls. Top with a piece of frittata, 2 slices of pancetta, some arugula, and the roll tops.

RED PEPPER RELISH

Steps:

• In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

CARAMELIZED RED BELL PEPPERS AND ONIONS

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

GREEN ONION BLINIS WITH RED PEPPER RELISH AND GOAT CHEESE

Steps:

• Turn the oven to 375 degrees. Lightly oil your bell pepper on all sides. I like to cut mine in half and put them on foil lined baking sheet, cut side down. Bake until skin is blackened and loose. Allow pepper to cool and peel skin. Chop into very small pieces (like pickle relish).
• Whip the soft goat cheese, sour cream and lemon juice in a smooth consistency. Add salt to taste. Set in the refrigerator.
• Heat a nonstick griddle or pan to medium heat. Mix the Simply Potatoes mashed potatoes, flour, egg, baking powder, and sour cream to a smooth consistency. Add enough milk to make a pancake like batter. Mix in the green onions. (No need to salt the batter as Simply Potatoes is already seasoned unless you wish to.) Spoon one tablespoon of batter onto pan, as many as you can handle at one time. When bubbles form then pop, flip the pancake. Cook each side to golden brown.
• To plate your blinis, top with a dollop of goat cheese cream and a small amount of roasted red pepper relish and a sprig of dill. Enjoy!

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

RED PEPPER AND ONION RELISH

Steps:

• Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

ROASTED RED PEPPER AND GREEN ONION DIP

Steps:

• Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
• Refrigerate several hours or until chilled.
• Sprinkle with remaining onions.

HARICOTS VERTS WITH HOT PEPPER RELISH

Steps:

• Cook beans in a large saucepan of boiling salted water until crisp-tender, 2 to 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain beans well and season with salt and pepper.
• Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened. Add garlic and cook, stirring, 1 minute. Add bell peppers and chile and sauté over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes. Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes. Cool relish and season with salt and pepper.
• Serve beans topped with relish.

SWEET ONION & RED BELL PEPPER TOPPING

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.