Pimento Sauce Food

PIMENTO SAUCE

Pimento Sauce image

Provided by Food Network

Time 1h15m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
5 shallots, finely sliced
1/2 cup mushrooms, sliced
1 teaspoon pureed garlic
1 teaspoon tomato paste
3/4 cup dry white wine
5 cups brown lamb stock, or canned beef broth
3 tablespoons pimento or roasted red pepper pureed in blender (with stock if necessary)
1 tablespoon unsalted butter, cold
Salt and freshly ground black pepper

Steps:

Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb.

TILAPIA WITH PIMIENTO SAUCE

Tilapia With Pimiento Sauce image

I found this recipe on a cooking blog that I frequently read, and it's so good. This dish is so easy because everything is prepared in one skillet, on the stovetop. The fish comes out with tons of flavor, and all the flavors complement each other very well. Any mild, white fish can be subtituted for the tilapia, too. Sometimes, I drain the tomatoes and add 1/4 c. white wine to the sauce. My picture shows this with Recipe #69063, and crusty bread might be good with this too.

Provided by Greeny4444

Categories Lactose Free

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 small onion, cut into thin wedges
1 garlic clove, minced
1 (14 ounce) can diced tomatoes, undrained (fire-roasted is nice, if you can find it)
8 ounces cremini mushrooms, sliced
3/4 cup green olives, pimiento-stuffed, coarsely chopped
1 teaspoon dried oregano, crushed
1/8 teaspoon fresh ground pepper
4 (6 -8 ounce) tilapia fillets

Steps:

In a large skillet, heat the olive oil over medium-high heat.
Add the onions and cook until tender, about 2-3 minutes.
Add the garlic and cook until fragrant, about a minute more.
Add tomatoes, mushrooms, olives, oregano, and pepper. Bring sauce to boiling.
Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling.
Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
With a wide spatula, lift fish from skillet to a serving dish. Spoon the sauce over fish, and serve.

PIMENTO MAC AND CHEESE

Pimento Mac and Cheese image

This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese - sharp yellow Cheddar, pimento peppers and cream cheese - cook into a sauce that's creamier and tangier than the usual purely cheese base.

Provided by Vallery Lomas

Categories dinner, casseroles, main course, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

Ingredients

10 tablespoons unsalted butter, plus more for dish
Kosher salt and freshly ground black pepper
1 pound macaroni elbows
1/2 cup panko bread crumbs
1 small yellow onion, diced
2 garlic cloves, minced
1 jalapeño, minced (seeded if desired for mild heat)
1/2 cup all-purpose flour
1 teaspoon paprika
4 cups whole milk
12 ounces sharp yellow Cheddar cheese, grated (3 cups)
4 ounces cream cheese, softened
2 (2-ounce) jars sliced pimentos, drained (1/2 cup)

Steps:

Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.

PIMENTA MOIDA (PORTUGUESE RED PEPPER SAUCE)

Pimenta Moida (Portuguese Red Pepper Sauce) image

A spicy condiment used in Portuguese cooking. Use to spice up soups, rubbed onto a chicken before roasting, or add to liquid when cooking vegies.

Provided by Outta Here

Categories Low Protein

Time 20m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 lb red chili pepper (hot or mild, or a mix)
1/8 cup coarse sea salt
1 tablespoon red wine vinegar
extra virgin olive oil

Steps:

Wash and stem the peppers. Remove seeds if you don't want the "heat".
Place peppers and salt in a food processor and blend.
Place the ground peppers in a medium saucepan and boil for 5 minutes. Stir in vinegar and pour into a clean jar. Cool.
When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.

Nutrition Facts : Calories 184.4, Fat 2, SaturatedFat 0.2, Sodium 14188.7, Carbohydrate 40, Fiber 6.8, Sugar 24.1, Protein 8.5

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