ROASTED RED BELL PEPPER BUTTER
Make and share this Roasted Red Bell Pepper Butter recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Spreads
Time 50m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Cut bell pepper in half.
- Grill, turning oregularly, until the skin is blackened.
- Remove from heat.
- Place in a plastic sandwich bag for 15 minutes.
- Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.
- Slice thinly.
- Combine bell pepper with lemon juice and salt.
- Process till it becomes a smooth paste in your blender or mixer.
- Add butter, pepper and dried basil.
- Mix well.
- For a smooth paste, blend in a little olive oil, a tsp.
- at a time, until the ingredients hold together.
- Serve with fish, vegetables or on warm bread.
- Store this butter refrigerated for upto 1 week and frozen for upto 1 month.
Nutrition Facts : Calories 1993.7, Fat 220.6, SaturatedFat 121.7, Cholesterol 488.1, Sodium 1311.7, Carbohydrate 12.1, Fiber 3.4, Sugar 7.1, Protein 3.6
CORN GRILLED IN THE HUSK WITH ROASTED RED BELL PEPPER BUTTER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
- F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
- Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
- In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
- Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.
CORN ON THE COB WITH ROASTED RED BELL PEPPER BUTTER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
- In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
- Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
- In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.
GRILLED CORN WITH BELL PEPPER BUTTER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill.
- Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
- Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
EASY BUTTER BEANS, PAPRIKA, AND PIQUILLO PEPPERS
This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.
Provided by Selin Kiazim
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.
- Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.
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ROASTED RED PEPPERS {OVEN OR GRILL} – WELLPLATED.COM
From wellplated.com
5/5 (5)Total Time 30 minsCategory Side DishCalories 37 per serving
- TO ROAST IN THE OVEN: Preheat the oven to 450 degrees F. Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper.
- Cut the bell peppers in half from stem down through the end. Remove the stem, membrane and seeds.
- Arrange the peppers, cut-sides down on the baking sheet, making sure to leave a little space around each one so that the peppers are not crowded. If they are, divide them between two baking sheets.
- Roast the peppers on the upper rack (or upper and lower racks if you have two sheets) until the tops are black and the peppers are very tender, about 25 minutes. Halfway through, rotate the pans 180 degrees (if using two pans, switch their positions on the upper and lower racks halfway through as well).
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