Roasted Yellow Pepper Sauce Food

REALLY EASY ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

ROASTED PEPPER SAUCE

Steps:

• Preheat oven to 425 degrees. Lightly oil a baking sheet. Combine the tomatoes, red pepper, and garlic on prepared baking sheet. Drizzle with 6 tablespoons oil. Sprinkle with salt and pepper; toss to combine. Roast until vegetables are soft, and brown around the edges, 45 to 50 minutes. Squeeze garlic pulp from skins; discard skins.
• Transfer vegetables to the bowl of a food processor. Process until smooth.
• Heat remaining 2 tablespoons oil in a medium saucepan over low heat. Add vegetable mixture, thyme, and vinegar and cook until heated through. Taste and adjust for seasoning.

ROASTED YELLOW PEPPER SAUCE

Steps:

• Rub peppers with vegetable oil.
• Place on grill rack. Grill over hot coals until skin blisters and is charred on all sides, turning frequently while grilling.
• Place in sealable plastic bag. Steam until cool.
• Peel and seed. Cut into large pieces.
• Combine peppers, olive oil, egg yolk, and garlic in food processor.
• Process until smooth.
• Add salt and pepper as desired.
• Scrape clean into saucepan and heat, stirring often.
• Serve over pasta for a perky meal!

ROASTED YELLOW PEPPER SAUCE

Steps:

• Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
• Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
• Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
• Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
• Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Steps:

• Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
• Preheat oven to 400 degrees F.
• Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
• Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
• Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
• Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce.
• Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
• Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

PAN-ROASTED PORK CHOPS WITH YELLOW PEPPER MOLE SAUCE

Steps:

• Heat the 1/4 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.
• Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.
• Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.
• Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.
• Preheat the oven to 425 degrees F.
• Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes.
• Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.
• Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
• Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
• In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
• In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

PERUVIAN YELLOW PEPPER SAUCE

Steps:

• Preheat grill to high.
• Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
• Transfer to a plate and let cool.
• Scrape off the burnt skin. It's okay if you don't get all of it.
• Stem and seed the pepper, and cut into 1" pieces.
• Place pieces in a food processor or blender.
• Add all remaining ingredients.
• Puree to a smooth paste.
• You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
• Serve at room temperature.
• Can be stored, covered and refrigerated, for up to 1 week.