SPICY SUN-DRIED TOMATO PESTO
Provided by Geoffrey Zakarian
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
- While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
- Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
- Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.
CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Clam Seafood Shellfish Tomato Mayonnaise Chile Pepper White Wine Soy Free Peanut Free Dairy Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
- Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
- Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
- Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
- Serve clams with toasted bread and reserved garlic mayo.
SUN-DRIED TOMATO AND GOAT CHEESE SPREAD
Number Of Ingredients 11
Steps:
- 1. In small bowl pour enough boiling water over dried tomatoes to cover. Let stand for 10 minutes. Drain tomatoes. Finely chop tomatoes.2. In small bowl stir together tomatoes, chèvre, cream cheese, basil, 1 tablespoon chives, garlic, lemon peel and pepper. Cover and refrigerate at least 2 hours to blend flavors.3. Spread on crackers. Top with tomato pieces and sprinkle with additional chives.
Nutrition Facts : Nutritional Facts Serves
SUN-DRIED TOMATO SPREAD
I haven't tried this yet, but it sure sounds good. I got this from True Grit, a cookbook published by the Atlanta Junior League.
Provided by JeriBinNC
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the cream cheese until smooth.
- Add remaining ingredients; mix well.
- Serve with sliced French baguettes or crackers.
- Variation: Substitute roasted red peppers for the tomatoes and walnuts for the pecans.
Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 13, Cholesterol 62.4, Sodium 188.5, Carbohydrate 5.2, Fiber 1.4, Sugar 0.7, Protein 5.5
SPICY CLAM DIP
In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you're starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
- Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
- Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
- Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.
SPICY CLAM SPREAD
Provided by James Villas
Categories Condiment/Spread Shellfish Bake Cocktail Party Buffet Cheddar Parmesan Clam
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease a medium-size gratin dish and set aside.
- In a medium-size mixing bowl, combine the clams plus their liquid, the butter, onion, parsley, oregano, Tabasco, and bread crumbs and mix till well blended. Scrape the mixture into the prepared dish, sprinkle the top with the two cheeses and paprika, and bake till golden, about 20 minutes. Sreve the spread with crackers or small Melba toast rounds.
SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD
From the "California Sizzles" cookbook. A California twist on tapenade and a little "kick" to boot. On my list of appetizers to try. Prep times does not include refrigeration time.
Provided by DailyInspiration
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
- Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
- Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
- To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.
SPICY SUN-DRIED TOMATO AND CLAM SPREAD
A slightly spicy and creamy spread of sun-dried tomatoes and clams. This spread tastes great served with good pita bread!
Provided by CHAUSER
Categories Cream Cheese Spreads
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 2.4 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 137 mg, Sugar 0.6 g
SPICY TOMATO SPREAD
In my search for tasty, low-fat recipes, I found this one in the Chicago Tribune. Serve this at room temperature on warm bread....YUM!
Provided by Hey Jude
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor. Pulse until it forms an almost paste like consistency but do not let mixture become liquid.
- Spoon into a serving dish and serve with warm bread.
Nutrition Facts : Calories 52.4, Fat 0.4, SaturatedFat 0.1, Sodium 427, Carbohydrate 12, Fiber 2.8, Sugar 6.9, Protein 2.5
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