Rainbow Bell Pepper Marmalade Food

HERB BAKED FISH WITH RAINBOW BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F (190C) and set out a 9x13 (or similarly sized) baking dish.
• Add fish to a shallow dish or plate, drizzle with oil, and sprinkle with salt, pepper, herbs, and lime juice. Toss to coat and set in the fridge to marinate.
• Heat a large pot or dutch oven over medium-high heat. Once hot, add oil, onion, tomatoes, garlic, and bell peppers. Season with salt and pepper and stir to coat.
• Sauté, stirring frequently, for 8-10 minutes, occasionally covering to allow the peppers to soften. Stop when the peppers are tender but not yet mushy. Set aside.
• Heat a large skillet (cast iron is best) over medium-high heat. Once hot, add fish. Cook for 2 minutes, then carefully flip and cook for 2 minutes more. You aren't looking for the fish to be completely done - just seared on the outside.
• Transfer fish to your 9x13 (or similarly sized) baking dish. Top with sautéed peppers, tomatoes, and onion and spread the veggies to achieve an even layer.
• Cover with foil and bake for 8-10 minutes, then remove foil and bake for 3-5 minutes more to allow the top to get slightly browned.
• Remove from oven and enjoy. Delicious on its own, or served with Green Rice, Green Cauliflower Rice, cauliflower rice, brown rice, or white rice.
• Store leftovers in the refrigerator up to 2-3 days. Or add to freezer-safe tupperware and freeze up to 1 month (though best when fresh). Reheat in the oven or microwave until warm.

PORK TENDERLOIN WITH BELL PEPPER MARMALADE

Steps:

• Preheat oven to 350 degrees F.
• In a large saute pan, heat the 2 tablespoons of the grapeseed oil and sear the pork loin on all sides. Transfer pork to a roasting pan and rub with roasted garlic pepper seasoning. Slowly roast in the oven until fork tender, 45 minutes to 1 hour. Allow pork loin to rest for 8 to 10 minutes before slicing.
• While the pork is in the oven, begin the marmalade. In a hot skillet, heat the onions, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down." Add the honey, vinegar, wine, hot sauce and cranberry sauce, and stir well. Reduce over medium-low heat until there is no liquid left in the pan and marmalade mixture is tacky.
• To make the garlic bread, melt the butter in the extra-virgin olive oil over low heat. Add garlic and gently cook until it begins to soften. Assemble slices of bread on a baking sheet and spoon even amounts of the garlic-oil-butter mixture on each slice. After you have removed the pork from the oven to rest, toast the garlic bread briefly in the oven. Slice down the pork tenderloin, and assemble the appetizer by layering a medallion of pork and a small amount of the marmalade on each piece of garlic toast.

RAINBOW BELL PEPPER MARMALADE

Steps:

• Wash, quarter and seed the bell peppers and cut into thin slices or dice them.
• Peel, quarter and thinly slice the onion. Add the peppers and onion to the pressure cooker.
• Add enough water to the pressure cooker to cover the peppers and onion. Bring to a boil over high heat, drain immediately and discard water.
• Return the peppers and onion to the pressure cooker. Stir in the sugar, salt and vinegar. Lock lid into place.
• Bring to high pressure and cook for 5 minutes. Remove pan from heat and let sit for 5 minutes.Quickly release any remaining pressure.
• Remove the lid and return the pan to the heat. Simmer briskly over medium high heat for 6 minutes or until the mixture is thickened.
• Once cooled, store in the covered container in the refrigerator overnight before using.

RED PEPPER AND GINGER MARMALADE

Steps:

• Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
• Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 minutes. Add the peppers, and stir well to coat.
• Mix in the orange zest, juice, sugar, and pepper. Stir gently and cover. Cook over medium-low heat,stirring occasionally, until the peppers are wilted and their skins are soft, about 25 minutes.
• Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
• Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.

RAINBOW PEPPER MEDLEY

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.

APRICOT PEPPER MARMALADE

Steps:

• Heal oil in a medium saute pan over medium heat.
• Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.
• Add remaining ingredients and simmer 20 minutes.
• Cool marmalade and then store in refrigerator.

GRILLED RAINBOW BELL PEPPERS

Steps:

• Place the garlic in a blender.
• Squeeze 1 tablespoons of juice from the lemon half.
• Add salt, pepper and 1/4 cup olive oil.
• Blend until mixed.
• Add the basil.
• Puree to a saucy consistency.
• Use right away or cover and refrigerate for up to 2 days.
• Bring to room temperature before using.
• Oil the grill and heat the barbeque to medium-high.
• Cut the peppers into quarters.
• Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
• Cook in two batches if necessary.
• Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
• Remove the peppers to a bowl as they are done.
• Evenly drizzle the basil sauce over top and toss the peppers until well coated.
• Place on a platter and scatter the feta over top.