ironchef
Executive Chef
Everyone has their own version, here's mine:
Roasted Red Bell Pepper Coulis
Yield: Approx. 2 cups
8 ea Roasted Red Bell Peppers, seed and veins removed
1 large Maui or Vidalia Onion, diced
2 Garlic cloves, thinly sliced
1 c. Dry White wine
1 c. Clam Juice
4 sprigs Fresh Thyme
1 bay leaf
4 Tbsp. Unsalted butter
Kosher Salt to taste
White pepper to taste
Method:
In a saucepan, sweat the onion and garlic in the butter until translucent. Add the remaining ingredients and simmer for 20 min. over low heat. Remove the bay leaf and thyme and puree in blender. Push the puree though a chinois. Season to taste with salt and white pepper. Serve immediately or cool and refrigerate in a non-reactive container. It will keep for about 4-5 days.
Roasted Red Bell Pepper Coulis
Yield: Approx. 2 cups
8 ea Roasted Red Bell Peppers, seed and veins removed
1 large Maui or Vidalia Onion, diced
2 Garlic cloves, thinly sliced
1 c. Dry White wine
1 c. Clam Juice
4 sprigs Fresh Thyme
1 bay leaf
4 Tbsp. Unsalted butter
Kosher Salt to taste
White pepper to taste
Method:
In a saucepan, sweat the onion and garlic in the butter until translucent. Add the remaining ingredients and simmer for 20 min. over low heat. Remove the bay leaf and thyme and puree in blender. Push the puree though a chinois. Season to taste with salt and white pepper. Serve immediately or cool and refrigerate in a non-reactive container. It will keep for about 4-5 days.
