Red Bell Pepper Coulis Food

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RED PEPPER COULIS



Red Pepper Coulis image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 1 cup

Number Of Ingredients 3

3 red bell peppers
2 teaspoons balsamic vinegar
Kosher salt

Steps:

  • Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
  • Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
  • Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.

RED PEPPER COULIS



Red Pepper Coulis image

Serve this sweet and spicy sauce on a simple burger or grilled fish or chicken and turn it into something special. We love it on vegetarian burgers and cornmeal crusted eggplant cutlets.

Provided by Geema

Categories     Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 9

1/2 cup olive oil
6 sweet red peppers, cored,seeded and cut into dice
12 cloves garlic, cut in half
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 pinch red pepper flakes, to taste
salt and pepper
3 tablespoons finely chopped sun-dried tomatoes packed in oil
16 whole basil leaves

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
  • Mix in the vinegar and sugar.
  • Add the red pepper flakes, salt and pepper to taste.
  • Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
  • Stir in the tomatoes and basil; simmer for 10 more minutes.
  • Serve hot.

RED-PEPPER COULIS



Red-Pepper Coulis image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 8

2 red bell peppers
2 tablespoons olive oil
1 coarsely chopped (about 1/4 cup) medium shallot
2 coarsely chopped medium garlic cloves
3/4 cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
Salt
Freshly ground black pepper
Juice of 1/2 lemon

Steps:

  • Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.
  • Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.

CHICKEN AND SPINACH POTATO BALLS WITH CREAMY RED PEPPER COULIS



Chicken and Spinach Potato Balls with Creamy Red Pepper Coulis image

This recipe, inspired by the winning submission of the Arla Chopped at Home Challenge by Lidia Haddadian, is a take on the Brazilian chicken appetizer coxinha.

Provided by Food Network Kitchen

Categories     appetizer

Time 3h50m

Yield 12 balls

Number Of Ingredients 16

3 medium Idaho potatoes
2 medium red bell peppers
1 small boneless, skinless chicken breast (about 6 ounces)
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 teaspoons balsamic vinegar
2 cloves garlic, coarsely chopped
1 cup chicken broth or stock
7 ounces cream cheese spread, Arla® Original Cream Cheese
3 packed cups baby spinach, finely chopped (about 2 ounces), plus whole leaves for garnish
1/2 cup fresh flat-leaf parsley, chopped
Vegetable oil, for frying
2 large eggs
1/2 cup all-purpose flour
1 cup panko

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the potatoes and bell peppers on a baking sheet. Put the chicken breast on a sheet of foil and fold up the sides to make a boat. Drizzle the chicken with olive oil and sprinkle with salt and black pepper. Put on the baking sheet next to the potatoes and bell peppers.
  • Bake until the chicken registers 165 degrees F on an instant-read thermometer, about 25 minutes. Remove the chicken, set aside to cool and then finely chop. Continue to bake the bell peppers and potatoes, turning occasionally, until the bell peppers are soft and their skins wrinkly, about 5 minutes more (about 30 minutes total) and until a knife slips easily into the potatoes, about 35 minutes more (about 1 hour total). When the bell peppers are done, put in a bowl, cover and let steam for 10 minutes. Remove the skins and seeds under cold running water and then roughly chop and set aside. When the potatoes are done and cool enough to handle, remove the skins and let cool completely.
  • For the red pepper coulis: Heat 1 tablespoon of the olive oil in medium skillet over medium heat. Add half of the onion and cook, stirring, until soft, about 5 minutes. Add the vinegar and half the garlic and cook, stirring, for 1 minute. Add the chopped bell peppers, chicken broth, 2 tablespoons of the cream cheese, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook until reduced by about half, about 5 minutes. Transfer to a food processor and process until smooth. Transfer to a small bowl and set side. Wipe out the skillet.
  • For the chicken filling: Heat the remaining tablespoon olive oil in the skillet over medium heat. Add the remaining onion and cook, stirring, until soft, about 5 minutes. Add the spinach and remaining garlic and cook, stirring, until the spinach is completely wilted, about 3 minutes. Add the parsley, chopped chicken, a heaping 1/4 cup cream cheese, 1/2 teaspoon salt and a few grinds of black pepper and stir until smooth and creamy. Set aside to cool. Divide the filling into 12 even mounds and put on a baking sheet.
  • For the potato dough: Shred the cooled potatoes on a box grater over a large bowl. Add the remaining cream cheese and 2 teaspoons salt. Use your hands to work into a dough (if the dough is sticky, dip your hands into cold water). Divide into 12 even mounds. Roll each mound into a ball.
  • Line a baking sheet or large plate with parchment. Split a ball of potato dough in half. Make a deep pocket in one of the halves and stuff it with a mound of chicken filling. Flatten the other ball half with your palm, cover the filling with it and then pinch and roll until the dough is smooth and sealed. Put on the prepared baking sheet and repeat with the remaining dough and filling to make 12 balls. Transfer to the prepared baking sheet and freeze until the balls are chilled and firm, about 20 minutes.
  • Fill a large pot with 3 inches of vegetable oil and bring to 360 degrees F on a deep-fry thermometer over medium heat. Beat the eggs in shallow bowl, put the flour in another shallow bowl and the panko in a third shallow bowl. Add a large pinch of salt to each and whisk. Roll a potato ball in the flour, then dip in the egg, letting the excess drip off, and then coat in the panko. Return to the baking sheet and bread the remaining balls.
  • Working in two batches, fry the balls, turning as needed, until golden brown, about 5 minutes. Remove to a paper towel-lined plate and sprinkle with salt.
  • Spread the coulis on a platter, add the fried balls and garnish with the spinach.

RED BELL PEPPER COULIS



Red Bell Pepper Coulis image

A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.

Provided by SKAPINO

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 red bell peppers, seeded and chopped
2 shallots, chopped
½ cup white wine
½ cup chicken broth
½ cup sour cream

Steps:

  • Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
  • When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g

ROASTED RED PEPPER COULIS



Roasted Red Pepper Coulis image

We recently enjoyed some amazing soft shell crabs in a Caribbean restaurant that were served with a roasted red pepper coulis and a side of soy dipping sauce. These additions really put the dish over the top. So I wanted to post a red pepper coulis I found in a wonderful cookbook, Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries", which is a compilation of several popular Ann Arbor, MI restaurants. Note that cooking time includes the time required to roast and cool the peppers before preparing the sauce.

Provided by Epi Curious

Categories     Sauces

Time 1h15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 6

3 red bell peppers, roasted, peeled and seeded
1 tablespoon olive oil
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Cut the roasted and cooled peppers into small pieces and puree with remaining ingredients in a blender. Makes about 1 cup.
  • Note: to oven roast peppers, place under a broiler in a pan on the rack positioned about 6 inches from the pre-heated source of heat and turn frequently to blacken all sides. Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. Using a small knife, cut away the stems, open the peppers up and remove the seeds and membranes. Wipe the work surface clean with a damp towel whenever necessary. Scrape away the charred skin.

Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 0.3, Sodium 437.1, Carbohydrate 2.8, Fiber 0.9, Sugar 1.9, Protein 0.5

PEPPER COULIS



Pepper Coulis image

Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you're in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months. Serve with Recipe #460419

Provided by Annacia

Categories     Sauces

Time 23m

Yield 1 cup

Number Of Ingredients 4

1 red bell pepper (or yellow about 10 oz.)
1 tablespoon water
1 teaspoon olive oil, salt to taste
cayenne pepper

Steps:

  • Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry.
  • Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
  • Let cool.
  • With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
  • Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
  • Add salt and cayenne to taste.
  • If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

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