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Old 08-09-2007, 12:03 PM   #21
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Almost forgot....Antipasti.

Red Peppers with fresh mozzarella balls, assorted olives, seared shrimp with minced shallots and balsamic, clams casino.......
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Old 08-09-2007, 12:07 PM   #22
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Quote:
Originally Posted by Jeekinz
I make a roasted red pepper jus for lamb.

Dice red peppers, onions and a cloves of garlic to taste. Sautee with evoo for a coupla minutes. Puree in a blender and drain through a seive. Add S&P to taste.
BTW, toss what's left IN the seive, and use the sauce that was drained out.
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Old 08-13-2007, 02:36 PM   #23
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Update... here is what I did with it...

We're about "roasted red pepper"ed out here. It was a huge jar (1.5 kilos of jarred red peppers) and I've learned my lesson that sometimes less is more. I will never buy such a huge jar even if it is inexpensive!

First thing I did was make a roasted red pepper dip with feta cheese and cream cheese and italian spices. Very nice, but I needed to add more milk because it got crumbly.

I made a bechamel sauce to which I added pureed roasted red peppers and some chopped red pepper, fresh basil from my friend's garden and a few sundried tomatoes. I put that over some store-bought cheese ravioli. Very nice.

Finally, with the help of said neighbor's garden, I made a roasted red pepper pesto that I have frozen for future use.

I also grilled some chicken and put the pesto over it before serving. It was quite tasty, but to be honest, I had to use it sparingly because it had a tendency to be overpowering.

Thanks again to everyone for your ideas... I love brainstorming together like this! And the peppers are gone!
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Old 09-18-2007, 08:25 PM   #24
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You can grill them with rice and chicken
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Old 09-18-2007, 09:00 PM   #25
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Look for the roasted red pepper sauce in the Joy of Cooking book its made with onions,beef stock,spices including a bit of cinnamon I add just a bit of cream then put it on the big cheese stuffed pasta sea shells and finish with some parmesan.You will love it.
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Old 09-19-2007, 03:20 PM   #26
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Those peppers you have

Hey Velochic,
See what you think of this idea. It really can be very easy and fast depending on what ingredients you use. It will work with almost any meat/veggie combo you can think of.
You spray the bottom of a 9 x 13 casserole dish with non-stick spary and set it aside. Brown 1 to 1 1/2 lbs. of meat (ground or cubed) cooked till nearly done. Add fresh, frozen, or canned mixed veggies to pan with meat and cook for a few minutes (unless you use canned veggies, then just add them when you are ready to add the soup). Pour 1 or 2 cans of cream of something soup (mushroom,chicken,celery,cheesey broccoli) into the pan and heat through. Line the bottom of the baking dish with the red peppers as the first layer. Then pour the other mixture over them into the baking dish. Grate some parmesan or chedder cheese over that and cover with a puff pastry from the freezer section of the store. (Thawed and rolled out to fit your dish).
Bake at 400 degrees for 40 minutes and let it sit after removing from the oven for about 15 to 20 minutes to ensure that when you serve, the portions stay together and don't run all over the baking dish.
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Old 09-19-2007, 07:43 PM   #27
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Yum to all the above. But I didn't see the obvious mentioned. You could actually chop or puree, pour into small containers and freeze. Then use as you wish.
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Old 09-21-2007, 07:54 AM   #28
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I would puree them in the food processor, then freeze. When we visited Slovenia a number of years ago, a puree of this sort was served with many of the meat dishes (especially schnitzels) as a condiment -- much like steak sauce or catsup here, a little puddle of it on the plate. Dabbed into tomato sauce for pasta, or as a sauce in itself. But to make it keep awhile, freeze it in a way that you can break off smaller amounts of it for any of the purposes mentioned.
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Old 09-21-2007, 11:22 AM   #29
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I'm thinking along the same line as MamaJones - freeze them. I'm afraid I would be peppered-out long before I killed off a 1.5 Kilo jar!!!

When my son harvests his peppers we roast, peel, split in half, and seed them. Then we divide them among several small freezer zip-top bags (we use the ones that are about sandwich size) in portions we are most likely to use, squeeze out all the air we can, seal and toss them the freezer.

By not processing them smaller than half-peppers before we freeze them we can always cut them to size for the application at hand when we use them.
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Old 09-29-2007, 12:03 PM   #30
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Saute the Roasted Red Peppers with some olive oil, (unless they are packed in oil, then do not add oil, the peppers retain enough), with shallot, garlic, fresh Basil and Oregano. Once the shallots are cooked through, puree in a blender and keep in the refrigerator in a squeeze bottle. Great to mix with Balsamic vinegar for a quick salad dressing or heat and serve over pasta. Many uses, should keep for a couple of weeks.
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