Roasted Red Pepper Aioli Recipe By Tasty

Steps:

• Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
• Process for 1 minute or until completely smooth. Serve with potato chips.
• Enjoy!

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Steps:

• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.

Steps:

• Mince garlic and cut peppers into pieces a food processor can handle.
• Process garlic, peppers, mayo, and olive oil.
• Salt and pepper to taste.
• You can either use roasted peppers in a jar or make them yourself. I make them myself. I roast in a 450 degree oven for about 30 minutes. After they have cooled, I remove the skin. Sometimes the skin comes off easily if you put them in a ziploc bag after they have cooled a little.

Steps:

• Using a metal fork or wooden spoon, mix cheeses in a bowl until well incorporated. Reserve, covered.
• Carefully cut up pancetta into small morsels (pea-sized).
• In a saute' pan or small pot, cook the pieces until crispy. Remove using a slotted spoon and dispense on a paper towel covered plate.
• Add pancetta into cheese mixture and stir. Reserve. Note: The heat from the bacon may melt the cheese a little -- that's okay.).
• Remove 8 wonton wrappers from the packaging and lay them on the counter in one or two rows.
• Next, scoop a heaping teaspoonful onto the center of each wrapper.
• Using a ramekin or small bowl. Fill with 2 oz of water.
• Dip a finger into the water and trace along the edge of each wrapper.
• Fold over the top half of the wrapper over the bottom half to form a rectangle,.
• Press and seal the seams with your fingers.
• While holding the wrapper at opposite ends, bring the end together and gently press together the folds to form a "money bag" shape.
• Reserve in refridgerator while you prepare the sauce.
• For the sauce: Place a fresh red bell pepper on the stovetop flame and allow the skin to char.
• Using long tongs to remove from the flame, place in a bowl and cover with plastic for about 3-5 minutes.
• Remove from bowl, peel and discard the skin. Then remove the stem and the seeds and also discard.
• Utilizing a blender, place the bell pepper, any liquid from the bowl and puree with the mayonnaise.
• Add water as needed to thin to a sauce consistency. Pour into a ramekin or small bowl.
• Frying:If you don't have a fryer, you can use saute' pan and fill with enough vegetable oil to cover the purses halfway.
• Remove purses from refridgerator and place in saute' or fry pan.,.
• Fry for 3 minutes or until golden brown. (Note: Oil must be hot enough to sizzle when your pancetta pursed is placed in the oil. If it's not, remove and wait a few moments.
• In a deeper fryer, the purses will float to the surface when they are done.
• Remove from oil using a slotted spoon. Allow to drain on a paper towel linede plate.
• Serve with sauce and enjoy!

Steps:

• 1. Combine the first 4 ingredients in a food processor.
• 2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
• 3. Season with the salt and pepper and keep cold until serving.

Steps:

• combine the cracker crumbs, Parmesan and 1/2 tsp pepper in a flat dish.
• Combine cayenne, mayonnaise and garlic.
• Reserve 1/2 cup of this mayonnaise mixture.
• Spread the remaining mixture evenly over the clean, dry fish filets.
• Next, dredge fish in the crumbs and place in a shallow baking pan.
• Bake at 400 degrees for 15-20 minutes or until fish flakes easily with a fork.
• Place reserved mayonnaise mixture and the roasted bell peppers in a blender and puree until smooth.
• Serve over the fish.

Steps:

• Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
• While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
• Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
• Trim the artichoke stems off, and trim ¾ inch off the top of the artichoke flower. Pull off any damaged leaves around the base.
• Using kitchen shears, trim each point off the outer leaves.
• Squeeze lemon juice over the cut edges to reduce browning.
• Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
• Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.