Spicy Sun Dried Tomato And Clam Spread Recipes

Steps:

• In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.

Steps:

• In a medium bowl, mash the chickpeas. You don't want purée. You still want chunks, don't you?.
• Add the rest of ingredients.
• Mix well.
• Put in the refrigerator and let sit for a couple of hours, to let the flavors combine.
• Use as you would use hummus, or use it as a sandwich spread.

Steps:

• Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
• Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
• Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
• Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
• Serve clams with toasted bread and reserved garlic mayo.

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

Steps:

• Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
• In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
• Reduce heat to low, cover the pan, and simmer for 20 minutes.
• Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
• Reduce heat to low and simmer, uncovered, for 10 minutes.
• Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
• Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.