Smoked Pepper Orange Dipspread Food

SMOKED RED PEPPER SAUCE

Steps:

• Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
• Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.

SMOKED RED PEPPER DIP WITH GRILLED CRUDITE

Steps:

• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
• Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
• When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.

SPICY PEPPER ORANGE JELLY

Steps:

• First you will need canning jars.
• Next, you will need to wash your jars and screw bands. Then sterilize them in boiling water to kill off any germs and bacteria.
• Set your jars and screw bands to dry in a clean area.
• Finely chop your peppers and orange peel.
• Add your peppers to a large pan over high heat. Mix in vinegar and fruit pectin.
• Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
• At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute. Remove from heat. Skim off all foam.
• Ladle jelly into 8oz jars filling to 1/4in from the top. Cover with flat lids and screw on screw bands tightly.
• Place jars into canner. Water should cover jars completely. Water should be hot, but not boiling. Bring water to boil and process 5 minutes. Pull jars out and cool.
• You will start hearing a popping noise as the jars seal. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
• Note 2: If you don't like it spicy don't add spicy peppers, if you like it very spicy use spicier peppers! The orange peel is a personal choice, you don't have to add it.
• Enjoy.

SMOKED PEPPER, ORANGE DIP/SPREAD

Steps:

• Mix all ingredients together.
• Chill till ready to use.

ORANGE BUTTER SPREAD

Steps:

• In a saucepan, combine all ingredients, bring to the boil & let simmer for 5 minutes.
• Pour into warm sterilised jars, seal & label.
• Keep stored in the refrigerator.

SHRIMP SCAMPI DIP

Steps:

• Preheat oven to 425 degrees F and place rack on top 3rd of the oven. Melt butter in an 8-inch cast iron skillet or oven safe pan. Saute garlic and onion until soft, about 2-3 minutes. Add shrimp, chili flakes and salt. Cook until shrimp turns pink, about 1-2 minutes. Add white wine and cook at a simmer until about 1 tablespoon liquid remains.
• Remove from heat and stir in cream cheese, sour cream, mayonnaise, mozzarella cheese, 1/4 cup parmesan cheese, 2 tablespoons parsley and salt to taste. Top with remaining 1/4 cup parmesan cheese and place skillet into oven.
• Bake for 18-20 minutes until cheese is bubbling. Increase heat to broil and cook until the top is browning in spots, about 3-5 minutes more. Remove from oven and top with 1 tablespoon chopped parsley.
• Let rest 5 minutes before serving with toast or crackers and vegetable crudite.

SMOKY PAPRIKA PEPPERS

Steps:

• Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
• Heat the grill to high. Cut the peppers in half (leave the stalks in place - they'll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
• Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you're planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.

SMOKED TUNA DIP

Steps:

• Blend all ingredients together well using a stand mixer or hand mixer. Taste, and adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way! When ready to serve, try adding a light sprinkling of paprika over the top for decoration.

SMOKED EGG DIP/SPREAD

Steps:

• In belender, combine all ingredients except for eggs.
• Blend well.
• Gradually drop cut eggs into mixture.
• Blend until smooth.
• You can use as a dip or sandwich spread!