Red bell peppers on sale; now what should I do with them?

[richard-in-cincy]

Get out your blowtorch...

lay them on your grill, torch them, turning with tongs, until they are totally black over every inch of surface. Put them in a paper bag for 15-20 minutes. Peel, Slice lengthwise into quarters, put in olive oil with a couple cloves of minced garlic and some fresh rosemary, basil, or herb of choice. Amazing antipasti!

 

[dawn_mo]

REC: Peter Piper's Pickled Peppers

These are addictive. I made them with red, yellow and green peppers. The red and yellow were by far the best. If you like bread and butter pickles, you will love these.
* Exported from MasterCook *

Peter Piper's Pickled Peppers

Recipe By :Jeffree Wyn Itrich
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

5 large bell peppers, preferably different colors, seeded and quartered
boiling water
2 cups sugar
2 cups white distilled vinegar
2 cups water
1 teaspoon salt
1 small yellow onion -- peeled and sliced
4 cloves garlic

Pack the peppers into four sterilized, still hot pint jars. Cover each jar's peppers wth boiling water and let stand 5 minutes.
Combine the sugar, vinegar, water, and salt in a medium-sized saucepan. Heat these to boiling and simmer for 5 minutes.
Drain the water from the peppers. Add the onions slices and garlic cloves to the jars, pack them tightly.
Pour the boiling vinegar brine over the vegetables. Wipe rims and cap immediately with still hot lids and rings.
Process in a boiling water bath for 10 minutes. Let the pickles sit on a cool, dark shelf for one week before using.
Refrigerate after opening.
Makes 4 pints.

Source:
"Spice It Up, The Art of Making Condiments"
Copyright:
"1993"
This book was also sold under the name of
The Art of Accompaniment by Jeffree Wyn Sapp (I think that is what her surname was on that book.)

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[rozinva]

Here are 2 pasta sauce recipes that we enjoy

* Exported from MasterCook *

FETTUCCINE WITH RED PEPPER AND BASIL SAUCE

Sauce

Amount Measure Ingredient -- Preparation Method

2 large garlic cloves -- minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme -- crumbled
1 tablespoon olive oil
2 roasted red bell peppers -- skinned and chopped
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan

In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.

In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.


* Exported from MasterCook *

Linguine with Roasted Peppers and Tomato Sauce

Pasta

Amount Measure Ingredient -- Preparation Method4 sweet red peppers, whole
1 small onion
1/4 cup olive oil
1 1/2 teaspoons finely chopped garlic
1/4 teaspoon dried red pepper flakes
1 cup fresh tomato sauce
salt and pepper
1/4 cup finely chopped fresh parsley
1 pound linguine -- cooked

For the tomato sauce: 2 1/2 pounds tomatoes, cored and peeled (or about 2 cups of canned tomatoes)
salt and pepper

Crush the tomatoes. Put into a skillet or saucepan and cook about 20 minutes. This should reduce to about 1 cup. Add salt and pepper to taste.





Broil the peppers, turning every 5 minutes, until black all over. Place in a bowl and cover with plastic wrap for about 15 minutes. When cool enough to handle, peel off the skins of the peppers with the fingers. Cut the peppers into julienne (strips). There should be 1 1/3 cups. Alternative method for the peppers: Instead of cutting the peppers into strips, puree in a food processor and add the pureed peppers to the sauce ingredients.

Cut the onion in half and slice it thinly. There should be about 1 cup.

Heat the oil in a skillet and add the onion. Cook, stirring, until the onion starts to brown. Add the garlic and cook quickly.

Add the cooked pepper strips (or pureed peppers) , pepper flakes, tomato sauce, and salt and pepper to taste. Cook, stirring gently, until the tomato sauce is piping hot. Stir in the parsley.

Add cooked linguine to the skillet and mix until combined. Serve immediately.









































Source:
"The New York Times More 60-Minute Gourmet by Pierre Franey"
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[markinhouston]

Thanks for all of these great ideas. One for sure will be Muhammara..

which is a Turkish dish using walnuts, red bells, cumin, and pomegranate molasses. I don't have access to my recipe right now, but this paired with hummus and served on toasted pita makes for a fun started to grilled meats (lmab probably more authentic than pork!)

 

[angak]

welcome back rhoward.

 

[kyheirloomer]

Just catching up, here, but if you're still looking,

why not a basic Roasted Red Pepper Sauce? You can use it immediately, or freeze it for later use.

For my version:

3 large red peppers
1/2 cup veggie stock
2 tbls olive oil
2-3 plump garlic cloves, chopped*
3 tbls balsamic vinegar
Pinch of cayenne or other chili**
Salt & pepper to taste

Char the peppers until black all over. Scrape the skin. Discard the stems, seeds, and membranes.

Combine all ingredients in a blender or food processor and puree until smooth. Transfer to a saucepan, bring to a simmer, and reduce by 25%. Serve warm or at room temperature.

*Garlic is a very personal thing, of course. I usually use my own home grown, and for this prefer something like Shvelisi or Music.

**Because I most often use this with seafood, I usually use ground baccatum peppers, which bring an underlying citrusy flavor as well as pungency. In fact, we had this tonight, with a seafood sausage recipe I developed for a friend who cannot eat scallops. But any chili, or even none at all, is fine.