markinhouston
Well-known member
Local grocery had a one-day sale on red bell peppers at only 50 cents each, so I bought 16 of them. Any suggestions would be greatly appreciated!
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Red bell peppers on sale; now what should I do with them?
- Thread starter markinhouston
- Start date
One of my favorite dishes REC: Balsamic Vinegar Chicken with Almond & Peppers
Balsamic Vinegar Chicken with Almond Peppers
Recipe By :Cooking Light
Serving Size : 6
3/4 Pound Red Bell Peppers -- (2 large)
3/4 Pound Green Bell Peppers -- (2 large)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds -- toasted
6 4-ounce Skinless Boneless Chicken Breast Halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Cut bell peppers into 2 x 2-1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
Balsamic Vinegar Chicken with Almond Peppers
Recipe By :Cooking Light
Serving Size : 6
3/4 Pound Red Bell Peppers -- (2 large)
3/4 Pound Green Bell Peppers -- (2 large)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds -- toasted
6 4-ounce Skinless Boneless Chicken Breast Halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Cut bell peppers into 2 x 2-1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
What Meryl said and I think roasted, they freeze well . I just slice them and put them on a little-
plate with olives and cheese and crackers for my happy hour.
I really like them in omelets, quiches, grilled on a sandwich with onions and portabellos. Sausage, peppers, and onion on a roll. All kinds of pasta and Asian stuff. They make pretty stuffed peppers.
Gosh even when they are overpriced I go through several a week by myself.
O.K. Happy hour, bye
Nan
plate with olives and cheese and crackers for my happy hour.
I really like them in omelets, quiches, grilled on a sandwich with onions and portabellos. Sausage, peppers, and onion on a roll. All kinds of pasta and Asian stuff. They make pretty stuffed peppers.
Gosh even when they are overpriced I go through several a week by myself.
O.K. Happy hour, bye
Nan
Frances Mayes' Melted Red Peppers for bruschetta.
Leftovers are wonderful on a grilled cheese sandwich (gruyere or mozz.)
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=13655
Leftovers are wonderful on a grilled cheese sandwich (gruyere or mozz.)
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=13655
Rec: Stuffed Zucchini and Red Bell Peppers....just made this last week...soooo tasty
And the leftovers were even better the next day for lunch.
Stuffed Zucchini and Red Bell Peppers
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1-1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.
Source: Giada De Laurentiis at www.foodtv.com
Pat’s notes: Really delicious - lots of flavor. No zucchini on hand, only made the peppers. Don’t skimp on the marinara sauce. Was terrific with sauteed spinach and garlic and Sesame Rice.
And the leftovers were even better the next day for lunch.
Stuffed Zucchini and Red Bell Peppers
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1-1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.
Source: Giada De Laurentiis at www.foodtv.com
Pat’s notes: Really delicious - lots of flavor. No zucchini on hand, only made the peppers. Don’t skimp on the marinara sauce. Was terrific with sauteed spinach and garlic and Sesame Rice.
Rec: Risotto Primavera
Risotto Primavera
1 yellow onion
6 fresh mushrooms
1 green or red bell pepper (yellow bells are nice too)
1 zucchini or yellow squash
1/2 lb. asparagus
3 to 3-1/4 cups vegetable stock or chicken broth
2 tbsp olive oil
1-1/4 cups Arborio rice or other medium grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Dice up all vegetables. Pour stock or broth into a saucepan and bring to a simmer. In a frypan, warm the oil and add the onions and mushrooms and saute - about three minutes. Add the rice and stir until the kernels are coated with oil. Add the wine and cook, stirring frequently until most of the liquid is absorbed.
Reduce the heat and add the rest of the vegetables and most of the broth. Cook until liquid is absorbed (add more broth if needed). Stir occasionally until risotto has a creamy consistency (Pat’s note: total time usually takes about 20-25 minutes). Stir in the Parmesan cheese and serve at once.
Pat’s notes: Also made a delicious variation using these vegetables: 1 small clove garlic, red bell pepper, corn, zucchini, red onion, fresh-shelled peas, fresh green beans (used about 1/4 to 1/3 cup each), and vegetable stock. Added the peas toward the end and finished the risotto by stirring in fresh chives before serving.
Risotto Primavera
1 yellow onion
6 fresh mushrooms
1 green or red bell pepper (yellow bells are nice too)
1 zucchini or yellow squash
1/2 lb. asparagus
3 to 3-1/4 cups vegetable stock or chicken broth
2 tbsp olive oil
1-1/4 cups Arborio rice or other medium grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Dice up all vegetables. Pour stock or broth into a saucepan and bring to a simmer. In a frypan, warm the oil and add the onions and mushrooms and saute - about three minutes. Add the rice and stir until the kernels are coated with oil. Add the wine and cook, stirring frequently until most of the liquid is absorbed.
Reduce the heat and add the rest of the vegetables and most of the broth. Cook until liquid is absorbed (add more broth if needed). Stir occasionally until risotto has a creamy consistency (Pat’s note: total time usually takes about 20-25 minutes). Stir in the Parmesan cheese and serve at once.
Pat’s notes: Also made a delicious variation using these vegetables: 1 small clove garlic, red bell pepper, corn, zucchini, red onion, fresh-shelled peas, fresh green beans (used about 1/4 to 1/3 cup each), and vegetable stock. Added the peas toward the end and finished the risotto by stirring in fresh chives before serving.
Rec: Veal Meat Loaf with Red Bell Pepper and Spinach, terrific with ground turkey too
Veal Meat Loaf with Red Bell Pepper and Spinach
1 large red bell pepper (sometimes I use jarred roasted red peppers)
2 tablespoons olive oil
1/2 6-ounce package fresh baby spinach
2 cups chopped onions
2 tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs
1/2 cup chopped fresh basil (used small amount of dried)
6 tablespoons ketchup
2 tablespoons chopped fresh thyme (used small amount of dried)
1 tablespoon Dijon mustard
1 tablespoon prepared steak sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground veal (worked with ground turkey too)
Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.
Preheat oven to 350̊F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 tablespoon olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.
Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.
Bake meat loaf until brown on top and thermometer inserted into center registers 160̊F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve. Serves 8.
Source: 10/98 Bon Appétit, RSVP
Pat’s notes: Delicious. Have also made this adding a layer of mozzarella, provolone or Monterey Jack cheese with the spinach/red pepper layers.
Veal Meat Loaf with Red Bell Pepper and Spinach
1 large red bell pepper (sometimes I use jarred roasted red peppers)
2 tablespoons olive oil
1/2 6-ounce package fresh baby spinach
2 cups chopped onions
2 tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs
1/2 cup chopped fresh basil (used small amount of dried)
6 tablespoons ketchup
2 tablespoons chopped fresh thyme (used small amount of dried)
1 tablespoon Dijon mustard
1 tablespoon prepared steak sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground veal (worked with ground turkey too)
Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.
Preheat oven to 350̊F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 tablespoon olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.
Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.
Bake meat loaf until brown on top and thermometer inserted into center registers 160̊F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve. Serves 8.
Source: 10/98 Bon Appétit, RSVP
Pat’s notes: Delicious. Have also made this adding a layer of mozzarella, provolone or Monterey Jack cheese with the spinach/red pepper layers.
michael-in-phoenix
Well-known member
Here are three of our favorites. We make these over and over...
...especially the stir-fry.
Also, the cilantro-almond relish on the sandwich is excellent and versatile as a dip, spread, etc.
Enjoy!
Michael
ROASTED FETA WITH OLIVES AND RED PEPPERS
An ode to New York City's Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack.
Active time: 15 min Start to finish: 15 min
1/2 lb feta (preferably Greek), rinsed and drained
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon black pepper
1/4 cup bottled roasted red peppers, chopped
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley
Preheat broiler.
Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
Makes 4 first-course servings.
Gourmet
SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER
1 tablespoon medium-dry Sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons Asian sesame oil
3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
1 teaspoon sugar
3 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 large red bell pepper, cut into 1/4-inch-thick strips
1/2 lb snow peas, trimmed
1 cup salted roasted cashews
Accompaniment: rice
Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
Stir together sugar and remaining 2 tablespoons soy sauce.
Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
Makes 4 servings.
Gourmet
CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH
Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.
10 cups water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered almonds, toasted
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices good-quality whole-wheat sandwich bread
Poach chicken:
Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
Roast bell peppers:
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.
Cooks' notes:
• Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.
• Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered.
• Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.
Makes 6 sandwiches.
Gourmet
...especially the stir-fry.
Also, the cilantro-almond relish on the sandwich is excellent and versatile as a dip, spread, etc.
Enjoy!
Michael
ROASTED FETA WITH OLIVES AND RED PEPPERS
An ode to New York City's Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack.
Active time: 15 min Start to finish: 15 min
1/2 lb feta (preferably Greek), rinsed and drained
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon black pepper
1/4 cup bottled roasted red peppers, chopped
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley
Preheat broiler.
Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
Makes 4 first-course servings.
Gourmet
SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER
1 tablespoon medium-dry Sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons Asian sesame oil
3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
1 teaspoon sugar
3 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 large red bell pepper, cut into 1/4-inch-thick strips
1/2 lb snow peas, trimmed
1 cup salted roasted cashews
Accompaniment: rice
Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
Stir together sugar and remaining 2 tablespoons soy sauce.
Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
Makes 4 servings.
Gourmet
CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH
Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.
10 cups water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered almonds, toasted
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices good-quality whole-wheat sandwich bread
Poach chicken:
Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
Roast bell peppers:
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.
Cooks' notes:
• Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.
• Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered.
• Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.
Makes 6 sandwiches.
Gourmet
I buy them in the Fall, grill them and after peeling, pack them with 2 slivers of garlic per, plus a
drop of olive oil, into one little freezer baggie and flat out on the counter overnight & into the freezer the next day.
I really was trying for a run-on sentance there.
Anyway, that's how I get roasted red peppers all winter, at my convenience.
drop of olive oil, into one little freezer baggie and flat out on the counter overnight & into the freezer the next day.
I really was trying for a run-on sentance there.
Anyway, that's how I get roasted red peppers all winter, at my convenience.
sandi-in-hawaii
Well-known member
Hey Michael - I made your Spicy Pork and Cashew Stir Fry tonite (well, sorta...)
I didn't have pork, so I used chicken thighs- about 8 boneless skinless ones, maybe 2 lbs. or so? Even though your rec only had 3/4 lb of pork, there was definitely enough marinade for all of my chicken.
I didn't have snow peas, so I used sugar snap peas.
I added zukes and mushrooms, because I had them.
And that jar that I THOUGHT was cashews turned out to be mixed nuts (but it was about 80% cashews, so it was okay, except for the occasional pecan, almond and hazelnut smileys/smile.gif
Turned out FAB and definitely a repeater! Loved the "cashews"!
Thanks!
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/100_1256.jpg
I didn't have pork, so I used chicken thighs- about 8 boneless skinless ones, maybe 2 lbs. or so? Even though your rec only had 3/4 lb of pork, there was definitely enough marinade for all of my chicken.
I didn't have snow peas, so I used sugar snap peas.
I added zukes and mushrooms, because I had them.
And that jar that I THOUGHT was cashews turned out to be mixed nuts (but it was about 80% cashews, so it was okay, except for the occasional pecan, almond and hazelnut smileys/smile.gif
Turned out FAB and definitely a repeater! Loved the "cashews"!
Thanks!
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/100_1256.jpg
colleenmomof2
Well-known member
The cilantro relish is to die for!
We loved the sandwich combination but ate the relish from the container with a spoon - yum. Make extra!
And if you make this, take special care with the bread. It needs to be a very mild wheat - I would use an oatmeal next time. The whole wheat one we used was too hearty. Both dh and I ended up eating everything scraped off the bread. Bread should not hijack a sandwich!
We loved the sandwich combination but ate the relish from the container with a spoon - yum. Make extra!
And if you make this, take special care with the bread. It needs to be a very mild wheat - I would use an oatmeal next time. The whole wheat one we used was too hearty. Both dh and I ended up eating everything scraped off the bread. Bread should not hijack a sandwich!
michael-in-phoenix
Well-known member
I agree with you on this. We usually use a mild, cracked wheatberry, or...
...some of Vincent Price's "House Bread" (a homemade favorite).
Glad you enjoyed it. The "relish" is more of a spread, and it has any number of other uses -as well as by the spoonful!
Michael
...some of Vincent Price's "House Bread" (a homemade favorite).
Glad you enjoyed it. The "relish" is more of a spread, and it has any number of other uses -as well as by the spoonful!
Michael
michael-in-phoenix
Well-known member
Looks like a winner to me Sandi. We love the flavor of this one.