ROASTED RED PEPPER MAYONNAISE
Provided by Amanda Hesser
Categories condiments
Time 20m
Yield about 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
- In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
- Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED PEPPER MAYONNAISE
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the garlic, parsley, olive oil, salt and pepper to make a paste. Spread that over the inside of the leg of lamb. Tie the leg crosswise with several lengths of butchers twine. Coat the outside of the leg of lamb with the Turkish Spice Mix and set it on a rack in a roasting pan.
- Put the fennel in a small, deep baking dish (or souffle dish) and sprinkle with salt and pepper. Add the lemon juice and enough oil to entirely cover the fennel (2 1/2 to 3 cups, maybe more depending on the size of the dish). Cover with aluminum foil. Put the lamb and the fennel in the oven and cook until the fennel is very soft and the lamb is medium (140 degrees F), about 1 hour for the fennel, and about 1 1/2 hours for the lamb. Let the lamb rest 10 minutes before slicing.
- While the lamb is roasting, make the mayonnaise: Grind the walnuts to a coarse powder in a food processor. Add all of the remaining ingredients and puree; set aside.
- Slice the lamb against the grain and serve it with the roasted fennel and sweet red pepper mayonnaise.
- Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in an air-tight container.
HOT ROASTED RED PEPPER DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
- In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.
BEEF CROSTINI WITH RED PEPPER MAYONNAISE
Provided by Giada De Laurentiis
Categories appetizer
Time 3h50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
- Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
- Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
- Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
- Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
- Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.
ROASTED RED PEPPER MAYO
Make and share this Roasted Red Pepper Mayo recipe from Food.com.
Provided by RedLobsterRestauran
Categories Low Protein
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- combine ingredients in a food processor and serve!
Nutrition Facts : Calories 115.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 238.2, Carbohydrate 7.2, Sugar 1.9, Protein 0.3
GRILLED CORN ON THE COB WITH ROASTED RED PEPPER MAYONNAISE
This surprising combination adds more sweetness to an already sweet summer treat of corn on the cob. The roasted red pepper mayo is also delicious with grilled potatoes or other favourite vegetables. Recipe by Emily Richards from Food and Drink.
Provided by Leslie
Categories Corn
Time 21m
Yield 6 cobs
Number Of Ingredients 7
Steps:
- Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined. Set aside half of the mayonnaise mixture to serve.
- Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
- Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
- Serve with reserved mayonnaise mixture.
ROASTED RED PEPPER MAYONNAISE
Make and share this Roasted Red Pepper Mayonnaise recipe from Food.com.
Provided by AmandaInOz
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Process egg yolks, mustard and lemon juice in a food processor until well combined. With the motor running, add oil in a thin stream until thick.
- Add pepper and process until combined. Season with salt to taste.
Nutrition Facts : Calories 272.8, Fat 30.2, SaturatedFat 4.5, Cholesterol 62.9, Sodium 12.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 0.9
ROASTED RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
RED PEPPER MAYONNAISE
A spicy homemade mayonnaise that's especially good with fried oysters.
Provided by David Tanis
Categories quick, condiments, dips and spreads
Time 10m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Put the yolk in a blender or food processor. Begin blending or processing and, with the motor running, slowly add the oils one at a time in a thin, steady trickle. (There is a tiny hole in the plunger of most food processors that makes this easy.)
- Smash the garlic to a paste with the salt. Add it to the mayonnaise with the rest of the ingredients and process or blend briefly, until just combined.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams
PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE
Categories Sandwich Food Processor Mushroom Pepper Vegetarian Backyard BBQ Lunch Mayonnaise Spinach Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
- Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
- Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.
RED-PEPPER MAYONNAISE
Categories Condiment/Spread Sauce Roast Vegetarian Quick & Easy Mayonnaise Lemon Bell Pepper Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
SALMON BURGERS WITH RED PEPPER MAYO
Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.
Provided by Rhoda Boone
Categories Salmon Fish Quick & Easy Mayonnaise Capers Bell Pepper Sandwich Dinner Lunch Kid-Friendly Seafood Small Plates
Yield Makes 4 burgers
Number Of Ingredients 13
Steps:
- Make the red pepper mayo:
- Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
- Cook and assemble the burgers:
- Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
- Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
- Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
- Do Ahead
- Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
GARLIC AND RED PEPPER MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is made with roasted red pepper and fresh garlic.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
ROASTED-PEPPER AND ALMOND MAYONNAISE
This romesco-style sauce is good on grilled fish or vegetables as well as burgers.
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour (for flavors to develop).
CHEDDAR TURKEY BURGERS WITH ROASTED RED PEPPER MAYONNAISE
Make and share this Cheddar Turkey Burgers With Roasted Red Pepper Mayonnaise recipe from Food.com.
Provided by logan
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook shallot in oil with salt and pepper over moderate heat until golden, (2 to 3 minutes) then transfer to a bowl. Add turkey and minced red pepper and mix gently but thoroughly.
- Divide turkey into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 ounce of cheese, then put a second mound on top, patting it onto the other patty to seal and shape into a single patty.
- Grill burgers until no longer pink (about 10 minutes total).
- Toast rolls.
- To make the mayonnaise: Puree the roasted red peppers with water, vinegar and salt in a blender, then blend in the mayonnaise.
- Cut the rolls in half horizontally (if necessary) and spread cut sides with roasted red pepper mayonnaise. Serve burgers on rolls with arugula.
Nutrition Facts : Calories 660, Fat 37.6, SaturatedFat 11.8, Cholesterol 168, Sodium 1308.9, Carbohydrate 35.4, Fiber 1.5, Sugar 2.2, Protein 42.9
VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE
Provided by Brenda Louch
Categories Condiment/Spread Food Processor Garlic Pepper Vegetable Appetizer No-Cook Vegetarian Quick & Easy Chill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Place dip in center of platter. Arrange vegetables around dip and serve.
SARAH'S ROASTED RED PEPPER DIP
A sweet and tangy dip that's great with crudites or tortilla chips.
Provided by sarah with an "h"
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
- Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g
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