FRC: Just opened a huge jar of roasted multicolored peppers - recipes?

REC: Smoked turkey sandwich

Dh made us open-faced Ciabatta sandwiches with mayo, smoked turkey, prosciutto, roasted yellow pepper and provolone cheese, melted under the broiler. Yummy! Colleen

 
I was buying these at Costco both for the peppers and the jars...

Tassos included red and yellow peppers. I was addicted and found them so useful in recipes. Then they stopped selling them %*$#!+*%

 
This is a wonderful recipe with roasted peppers

Like Paul I was buying the peppers at Costco and then they stopped carrying them. I used them in everything- wish I could get the same ones again!

CHICKEN ALFREDO (3-4 servings)


6 medium pieces of chicken
Salt and pepper
2 T cooking oil
2c whipping cream
2 c shredded Asiago or Parmesan
Roasted red peppers cut in strips
3T shredded fresh basil


Brown chicken in oil. Place in roasting pan. In a saucepan whisk the cream until thickened. Add the cheese and heat until barely melted. Pour over chicken. Place pepper strips on top then sprinkle with basil. Roast in a 350° oven about 15-20 min depending on the amount of chicken.

 
Where we got our Tassos jar! It's been on our counter for some time

- dated 2021 - because I've had several Trader Joe's jars to work through b4 the Tassos. We love roasted peppers on sandwiches and I slip pieces into recipes where I can but have never "cooked" with them. I have several red pepper pasta sauce recipes but we didn't love the last one I made. Colleen

 
This sounds wonderful!

I have thighs and 1 breast in the freezer and everything else I'll need to make this. Thank you for sharing, Cathy. Colleen

 
Printed and on my list, too! I'll use rotisserie chicken -

hoping to pick one up later today at Costco. Thank you for sharing, Judy! Colleen

 
I find these very useful for subbing for fresh peppers in cooking

and I don't have to worry about having fresh ones on hand or going bad in the fridge. Of course not a substitute for where you want fresh, raw or crispy peppers but still very useful and handy. I've made a lot of sauces with them and before I ran out, made a pizza sauce with them which was fantastic.
Carmelize some onions. Slice and add the peppers very late in the process. Serve with cooked Italian sausage (I like hot) on a nice roll. Optionally add a little Parmesan cheese on top or as I like I will add a slice of provolone on the roll before anything and it will melt nicely. Then you've got all your food groups in one awesome bite that was simple to make.
I used to buy these on the street in Little Italy NYC when I worked a couple of streets over on Broadway in China Town in the late 1980s. Hard to beat that little epicenter of food. The festivals in Little Italy were dizzyingly good for amazing food way before it was hipster to buy street food.

 
I freeze several bags of roasted peppers every fall. They are easy to roast all over the BBQ. I add

1 sliver of garlic and 1/2 t. olive oil. 3/4 of a pepper per bag makes it all very handy and no waste when I use them.

 
been making this for decades: Potato Salad with Arugula, Roasted Red Pepper and Caper Mayonnaise

Potato Salad with Arugula, Roasted Red Pepper and Caper Mayonnaise
Serves 6

1½ lb. small red potatoes, quartered, cooked until just tender in water with 1 t. salt
2 large red bell peppers, roasted and peeled
1 garlic clove
1 T. capers
1 egg yolk
2 t. fresh lemon juice
1/4 t. black pepper
3/4 c. olive oil
1 ½ c. lightly packed arugula, coarsely chopped

Mash garlic & capers to paste in mortar, sprinkling with 1/4 t. salt.

Add to a bowl with egg yolk, lemon juice, black pepper and another 1/4 t. salt. Whisk until well blended. Or just do all of this in a food processor or blender.

Slowly whisk (whir) in oil drop by drop to make a mayonnaise until a thick emulsion is reached at about half the oil. Then whir in the remaining in a thin stream.

Toss potatoes & arugula with mayo until coated. Surround with red pepper strips.

Good stuff. Should be quite cold but it's really not a problem if it is not.

 
Charlie's Tuscan Tuna and Cannellini Salad

Tuscan Tuna and Cannellini Salad
Recipe By: Charlie

1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers

1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more olive oil. Garnish with the lemon slices and serve.

Cyn/UpstateNY: Here's another that Charlie posted at the swamp the I make all the time. Below are Dawn's tweaks but I make the recipe the way Charlie posted it except for adding some dried cranberries.

Dawn/MO: Here you go, this recipe was posted for me by Charlie...REC: Tuscan Tuna and Cannellini Salad...tweaks inside.
This is really delicious. I sub garbanzo beans for the cannellini beans because they hold up better. When I made it with cannellini beans, they got sort of smooshed. I used canned beans instead of fresh, maybe that was the difference
What I ended up doing with this recipe:
I subbed 2 cans garbanzo beans for the cannellini.
I subbed chopped red bell pepper for the roasted peppers.
I used more capers with a little of their juice.
I am pretty sure I left out the olives, but not positive. (I make this in the warmer months, and I always ad lib.)
I added some dried currants. And I added some diced red onion. On occasion, I added some fresh oregano.
I mixed it altogether, and chilled it. It's very good and rather light but filling. It was very popular.

 
Rec: Roasted Pepper and Artichoke Tapenade

Roasted Pepper and Artichoke Tapenade

7 oz. roasted red peppers, drained and chopped
6 oz. marinated artichoke hearts, drained and chopped
1/2 cup fresh minced parsley
1/2 cup fresh grated parmesan cheese
1/4 plus cup olive oil (original recipe was 1/3 cup, I start with 1/4 and add more if needed)
1/4 cup drained capers
4 garlic cloves, chopped
1 tbsp fresh lemon juice

Combine all ingredients in processor. Process using on/off turns until mixture is well blended and finely chopped (not too fine, leave a little texture). Transfer mixture to medium bowl. Season to taste with salt and pepper. Makes about 1 3/4 cups. Can be prepared 1 day ahead. Cover and refrigerate.

Pat's notes: At a wine tasting in the Napa Valley the William Hill Winery offered a sampler plate of goodies to nibble on while tasting their wines. I particularly enjoyed this tapenade so when I returned home I called to ask for the recipe which they graciously shared. The tapenade was on a plate with some sliced smoked cheese like Muenster, a wedge of incredibly good creamy blue cheese, and some thinly-sliced lightly toasted baguettes, plain crackers, and a bowl of delicious green olives (with pits).

It’s good with fresh veggies or on baguette slices but I think I like it best on toasted crostini.

Source: William Hill Winery, Napa, CA (learned later the recipe is from Bon Appetit magazine, 3/96)

Crostini:
1 loaf of french baguette cut into 1/4 to 3/8-inch slices
1/4 cup extra virgin olive oil (sometimes I add a small garlic clove crushed and let sit a few minutes in the olive oil to infuse the garlic flavor)

Preheat oven to 375º. Arrange bread slices on a baking sheet and with a pastry brush, brush oil onto the bread rounds. Bake in the middle rack of the oven about 6-7 minutes or until lightly golden. Turn the slices over, brush again with oil, and bake another few minutes, or until golden.
Allow the crostini to cool to room temperature, then serve or place in ziplock bag or airtight container for future use.

Jada/OR’s note: Today tried artichoke tapenade posted recently by PatNoCal. Wonderful! I followed Pat's suggestions of how she tried at the winery and served it with cheeses, olives, celery, cucumber, and Marg in Pa's marinated mozzarella salad (adding cherry tom instead of red bells since the tapenade has those). I also set out almonds, pistachios, figs and strawberries. It was a fun feast, delish and gorgeous. Only change I made in tapenade was to sub asiago cheese for the parmesan. It's a keeper!

 
You must log in or register to reply here.
Back
Top