Randi, I made your Cheese Ravioli with Red Pepper Sauce last night...very good indeed, but

curious1

Well-known member
I had a problem with getting the peppers peeled. I followed the recipe direction to bake them rather than broil as usually do. After 30 minutes in the oven and considerable steaming time, they didn't peel easily and it was quite time consuming to get it off. Did you have any problems? The peppers were quite large and thick, probably needed more time in the oven?

The anchovies weren't discernable as such, just gave it a nice flavor. I've made a similar sauce without anchovies and with cream for a scallop and spinach fettuccine dish, I thought this sauce was better. I used the frozen ravioli from Costco. It was a big shopping day at Costco, the peppers came from there, also. Thanks for posting the recipe.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=15345

 
hi Curious, I'm sorry about that. I roasted & charred the peppers, it's the...

roasted flavor that makes the sauce a WOW. I guess I just automatically ignored their baking instructions and went to what I know works.

right now, it won't let me edit the recipe and it won't come up for me in a search to get to the orginal post. as soon as I can, I'll change the instructions.

do try it again, this time roasting and charring the peppers. it's very worthwhile. also, cheese tortalini holds the sauce better.

 
Curious, I remember seeing this on food TV and the peppers looked very roasted.

I don't know how they did that at 375*. I haven't tried this yet but I would char them, as Randi says, and I like to char them on the barbecue.

My theory about anchovies: everybody loves them as long as you don't tell them what they're eating.

 
Amen, Joe. About the anchovies and the BBQ. I may have mentioned this before,...

...but each summer, when the season is right, we buy a bushel or two of Hatch chiles at our market and char them over a hot fire on the bbq. Then we bag them, five or six chiles per ziplock, and freeze them. We double bag in two gallon size bags, or else the contents of the entire freezer tastes like Hatch chiles.

A super hot, charcoal fire really does the trick. A gas bbq will work, but it takes longer.

Michael

 
Two bushels? I hope you wear goggles. I don't have a gas grill,

so it's charcoal for me too. It gives them a nice smoky flavor.

 
We usually get together with friends and do a lot, and then we all go home...

...with baggies to freeze.

We cook chile rellenos, pozole, green chile stew, Sandra's Chile Verde, and a whole host of side dishes and lovely beverages to wash it all down.

We don't always make all that stuff... depends on how many people we have at the roasting.

Good stuff...

Michael

 
Another way is over a stovetop gas flame, standing by with tongs in hand to turn the peppers as they

blister...fast and easy. Then put the peppers in a bowl and cover the bowl with a plate, or in a paper bag (I prefer the bowl method) to sweat them until the skin has loosened.

 
Pat, that's exactly how I do them when I only need a couple of peppers.

The bbq method works well when you have a whole lot of peppers to do. I can cover the entire grill, and using an oven mitt and extra long tongs, I turn them as needed and remove them when they are fully charred.

Michael

 
Yes, I should have followed my usual and roasted them and considered it, but wondered

if the intent was to not have the darkened flesh. It was good anyway, just a little more time consuming.

 
I char mine under the broiler so I can get them all done at once. I have...

a gas stove but the previous electric one worked just fine too.

I envy all of you with the bar-b-ques, it's too windy here for us to have one and the salt air destroys them in a year or two. I'm grateful for the gas stove.... finally! smileys/smile.gif

 
I do them under the broiler also. An easy way is to cut them in half, clean them,

then flatten them out and put them on the pan. This way you don't have to keep turning them.

 
Pat, I've ordered chiles from this source several times, always with excellent results. The

people there are so nice, I use their telephone number to order, and they are helpful in deciding which one to order. Chile hotness can vary from year to year. It's too early for the information to be on the site, but in late August/early September, it should be up and running. Meanwhile, you can call the 800 number for info on when the chiles will be ready, etc.

http://www.hatch-chile.com/

 
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