Yellow Pepper Remoulade Food

YELLOW-PEPPER REMOULADE

Yellow-Pepper Remoulade image

This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 13

Ingredients

1 yellow bell pepper
1 large egg, plus 1 large egg yolk, room temperature
1 small garlic clove
2 teaspoons smooth Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil
1/4 cup canola oil
6 green olives with pimientos, coarsely chopped
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons capers, coarsely chopped
1/4 cup creme fraiche
1 teaspoon fresh lemon juice

Steps:

Roast pepper directly over the flame of a gas-stove burner or under a broiler, turning often, until lightly charred on all sides. Place in a bowl, cover with plastic wrap, and steam 10 minutes. Scrape blackened skin from pepper, then cut in half, remove seeds, and coarsely chop.
Put bell pepper, egg and yolk, garlic, mustard, vinegar, and salt in a food processor. With machine running, add 1/2 cup olive oil, 1 teaspoon at a time. Pour in remaining 1/4 cup olive oil and the canola oil in a slow, steady stream, processing until emulsified. Transfer to a bowl, and stir in olives, parsley, capers, creme fraiche, and lemon juice.

REMOULADE SAUCE

Remoulade Sauce image

Provided by Emeril Lagasse

Time 20m

Yield about 3 cups

Number Of Ingredients 14

Ingredients

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Steps:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

SAUTEED SHRIMP AND REMOULADE SAUCE OVER ANGEL HAIR PASTA

Sauteed Shrimp and Remoulade Sauce over Angel Hair Pasta image

This dish is great! It is not too difficult to put together, either. Don't let the long list of ingredients scare you. Courtesy of Emeril's web site.

Provided by Manami

Categories One Dish Meal

Time 37m

Yield 2-4 serving(s)

Number Of Ingredients 26

Ingredients

1 teaspoon white vinegar
1 teaspoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
2 hard-boiled eggs
1 teaspoon paprika
1/2 teaspoon bay leaf powder
1 celery, diced
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1 tablespoon creole mustard
1 teaspoon yellow mustard
1 tablespoon chopped onion
1 teaspoon lemon juice
1 teaspoon salt
1 cup olive oil
12 large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon spice essence
2 tablespoons white wine
1/2 lb angel hair pasta, cooked al dente
1/2 cup fresh grated parmigiano-reggiano cheese
salt and pepper
2 tablespoons chopped chives
2 tablespoons bell red peppers
2 tablespoons bell yellow peppers

Steps:

For the remoulade:.
In a food processor, puree all ingredients except for the oil until smooth.
With the machine running, slowly drizzle the oil in until the sauce is thickened.
Season the shrimp with Essence.
In a saute pan, heat the olive oil.
When pan is hot saute the shrimp for 2 minutes on each side.
Deglaze the pan with white wine.
Add the remoulade and simmer for 2 minutes.
In a pot of boiling salted water, cook the pasta for 2 minutes. Remove and drain.
Turn the pasta into a mixing bowl and season with cheese, salt and pepper.
Place a nest of the pasta in the center of the plate.
Place shrimp around the pasta.
Spoon the sauce over the pasta and shrimp.
Garnish with chives, cheese and peppers.

Nutrition Facts : Calories 1680.4, Fat 128.5, SaturatedFat 21.5, Cholesterol 290.2, Sodium 1805.4, Carbohydrate 92.4, Fiber 5.3, Sugar 5.2, Protein 38.4

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW

Sweet and Spicy Garden Relish/ Chow-Chow image

A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket.

Provided by Rita1652

Categories Onions

Time 1h

Yield 9 1/2 pint jars

Number Of Ingredients 10

Ingredients

1 habanero, minced
8 cups grated zucchini (or yellow squash)
3 large onions, grated
2 large carrots, grated
4 large bell peppers (red and green)
1/2 cup salt
3 cups sugar
1 teaspoon turmeric
3 cups vinegar
2 tablespoons pickling spices

Steps:

Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
Add salt, cover with water and allow to stand for 1 hour.
While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
Bring to a boil, reduce heat and simmer.
Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
Reduce heat; simmer 30 minutes.
Stir frequently.
Pour the relish into hot, sterilized pint jars.
Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
Remove to a protected surface to cool, undisturbed, for 24 hours.

Nutrition Facts : Calories 335, Fat 0.6, SaturatedFat 0.2, Sodium 6314.1, Carbohydrate 80.3, Fiber 3.8, Sugar 74.2, Protein 2.8

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