mudbug
Chef Extraordinaire
We had this sauce over a pork loin roast last night. I substituted Tabasco for ground red pepper with perhaps too heavy a hand, but otherwise this sauce was a success. Very rich flavor!
Recipe is from Joy of Cooking.
Heat 2 T olive oil in a medium heavy pan over medium heat. (I used my cast iron skillet.) Add 1-1/2 cups chopped onions and stir often, until lightly browned.
Stir in:
3 large or 4 medium red bell peppers, roasted, peeled, and coarsely chopped
2 T minced garlic
1 T sweet paprika
1/4 tsp ground cinnamon
1/8 to 1/4 tsp ground red pepper to taste
Cook for one minute more. Add:
1-1/2 cups beef stock and one cup water, or 2 cups water
Bring to a boil. Reduce heat, partially cover, and very slowly simmer the sauce for 1-1/2 hours. Puree the mixture in a blender or food processor and season with salt and pepper (doesn't need the salt and pepper, IMO).
Serve this deeply flavored, almost sweet sauce, over grilled meats, chicken, or fish.
p.s. I also think this would be abfab on grilled polenta
Recipe is from Joy of Cooking.
Heat 2 T olive oil in a medium heavy pan over medium heat. (I used my cast iron skillet.) Add 1-1/2 cups chopped onions and stir often, until lightly browned.
Stir in:
3 large or 4 medium red bell peppers, roasted, peeled, and coarsely chopped
2 T minced garlic
1 T sweet paprika
1/4 tsp ground cinnamon
1/8 to 1/4 tsp ground red pepper to taste
Cook for one minute more. Add:
1-1/2 cups beef stock and one cup water, or 2 cups water
Bring to a boil. Reduce heat, partially cover, and very slowly simmer the sauce for 1-1/2 hours. Puree the mixture in a blender or food processor and season with salt and pepper (doesn't need the salt and pepper, IMO).
Serve this deeply flavored, almost sweet sauce, over grilled meats, chicken, or fish.
p.s. I also think this would be abfab on grilled polenta
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