RED BELL PEPPER TAPAS
I love Spanish Tapas. I could live happily on appetizers all the day long.I hope you are willing to try and rate this recipe. As long as the Peppers you choose are sweet and ripe, you will not be disappointed.
Provided by Amanda in Aberdeen
Categories Peppers
Time 2h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Adjust broiler rack to within a 4 inches of heat source.
- Cover broiler pan with foil and preheat broiler.
- Place peppers on hot foil.
- Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
- Remove peppers from broiler and place in a brown paper bag.
- Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
- Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
- Rinse peppers with cold water and remove seeds.
- Slice pepper halves lengthwise into 1/4 inch strips.
- Place pepper strips into a jar.
- Add oregano, garlic and oil.
- Close the lid and shake to blend.
- Allow to marinate an hour.
- We like this served with garlic bread.
- This will keep one week in the refrigerater in jar.
- I haven't tried letting it marinate that long but I bet it would be great.
- Cooking time includes steaming and marinating time.
Nutrition Facts : Calories 51.8, Fat 4.7, SaturatedFat 0.7, Sodium 1, Carbohydrate 2.8, Fiber 0.9, Sugar 1.7, Protein 0.5
RED BELL PEPPERS WITH CAPERS-TAPAS
Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.
Provided by Rita1652
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a hot large pan.
- Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
- Stir in vinegar and season to taste with salt and pepper.
- Serve hot or chilled.
TAPAS-STYLE PEPPER-STEAK "PARFAITS" (SMALL PLATES, BIG TASTE)
Steps:
- Combine marinade and dressing ingredients in small bowl. Place steaks and 1/4 cup marinade in a food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade for dressing.
- Preheat charcoal grill to medium heat.
- Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grill over medium, ash-covered coals. Grill steaks, uncovered, 9 to 11 minutes for medium-rare to medium doneness, turning occasionally. Grill peppers, covered, 7 to 10 minutes or until tender, turning occasionally. A few minutes before steaks are done, place bread slices on grill. Grill until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.
- Carve steak into thin slices; season with salt and black pepper, to taste. Dice bell peppers. Place 1 bread slice upright in each of 6 (1-cup) martini glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings. Garnish with cilantro sprigs, if desired.
CHICK-PEAS AND SPINACH TAPAS
Steps:
- If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.
- In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.
TAPAS: BACON WRAPPED DATES AND SWEET RED BELL PEPPER SAUCE
This recipe was inspired by one of our favorite tapas dishes. It's just like we like remember it from our first date some 13 years ago. I incorporated 2 Zaar recipes to create this clone. All of this can be made ahead and warmed in the microwave before serving. The Sweet Red Bell pepper sauce really make this dish amazing! Thanks go out to go to: Julesong's Recipe#27425 and cflethcher's Recipe#140057. UPDATE: 11/2013 The restaurant uses applewood smoked bacon and roasted red pepper "butter sauce" so I will be trying these 2 latest additions and reporting back
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Soak round toothpicks in water for 15 minutes, this will prevent burning when baking.
- RED PEPPER SAUCE:.
- Place garlic cloves w/ peels on a baking dish and bake for 15 minutes.
- Rub pepper and onion with olive oil.
- After baking the garlic cloves for 15 minutes, add the red bell pepper and onion to the baking sheet and bake for an additional 15 minutes, or until tender and roasted. It may take a bit longer.
- Squeeze the roasted garlic out of it's paper into a blender along with the roasted onion and bell pepper. *use a blender or small food processor.
- Blend until smooth. Slowly add olive oil until blended. * you may use more or less.
- Add salt.
- Slowly add half and half until creamy while blending.
- Serve immediately or cover and refrigerate until ready to serve. Warm in the microwave before serving.
- BACON WRAPPED DATES:.
- Cut bacon strips in half (making them 1/2 as long approximately 3").
- Microwave the strips for 2 minutes.
- Wrap each date with a 1/2 strip of bacon and secure with a toothpick.
- Spray a 4 sided cookie sheet with nonstick spray.
- Place all prepared dates in the cookie sheet.
- NOTE: If you have mini muffin pan, suspend the bacon wrapped date over each opening and the bacon fat will drip off into the muffin pan. This is my preferred method.
- Bake for approximately 15 minutes, turning once. *Important to turn.
- After turning, continue baking for an additional 10 minutes or until bacon brown and crispy or as desired.
- BAKING TIME may vary. Just be sure to watch carefully.
- Serve with sweet red pepper sauce for dipping or puddle the sauce on a plate and place the wrapped dates in the sauce.
- Note: Everything can be prepared and baked ahead of time and served later. Just warm through in the microwave for about 30 seconds.
ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR
What makes these Spanish? Why, it's the inclusion of sherry vinegar. Another winner from Jose Andres.
Provided by Rinshinomori
Categories Peppers
Time 1h10m
Yield 1 1/2 C
Number Of Ingredients 7
Steps:
- Heat the oven to 400 F degrees.
- Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
- Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
- Peel, seed and tear them into strips. Set aside.
- Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
- Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
- Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.
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