Aleppo Pepper Sauce Recipes

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ALEPPO PEPPER-ROASTED PORK WITH SHALLOT VINAIGRETTE



Aleppo Pepper-Roasted Pork with Shallot Vinaigrette image

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Roast     Pork     Shallot     Christmas     Small Plates     Kid-Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 12 servings

Number Of Ingredients 15

Pork:
4 large garlic cloves, finely grated
1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes
1/4 cup kosher salt
1/4 cup (packed) light brown sugar
1 8-10-pound bone-in pork shoulder (Boston butt)
Vinaigrette and assembly:
2 large shallots, finely chopped
1/3 cup red wine vinegar
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh marjoram or oregano
2 tablespoons Aleppo pepper or 2 teaspoons crushed red pepper flakes
2 tablespoons olive oil
3/4 teaspoon sugar
Kosher salt, freshly ground pepper

Steps:

  • Pork:
  • Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12-24 hours.
  • Preheat oven to 300°F. Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6-7 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.
  • Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225°F oven (about 1 hour).
  • Vinaigrette and assembly:
  • Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons water in a medium bowl. Season with salt and black pepper; serve with pork. Do ahead: Vinaigrette can be made 6 hours ahead. Cover and chill.

YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER



Yogurt-Marinated Chicken Kebabs with Aleppo Pepper image

Provided by Steven Raichlen

Categories     Chicken     Garlic     Yogurt     Low Cal     Backyard BBQ     Ramadan     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Chile Pepper     Bon Appétit

Number Of Ingredients 12

1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Special Equipment
Flat metal skewers

Steps:

  • If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
  • Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
  • *A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
  • **A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
  • Ingredient tip:
  • Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.

ALEPPO PEPPER GRAVY



Aleppo Pepper Gravy image

Depending on the quantity and saltiness of the pan juices, you may need to adjust the amount of chicken stock used. This gravy can be used for our Spice-Rubbed Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 4

Pan juices from Spice-Rubbed Roast Turkey, in roasting pan
1 1/4 cups homemade or store-bought low-sodium chicken stock, plus more if needed
1/4 cup plus 2 tablespoons all-purpose flour
1 ounce (2 tablespoons) unsalted butter

Steps:

  • Pour pan juices through a fine sieve into a glass measuring cup, and skim off fat. Let stand for 5 minutes, then skim off fat again.
  • Return pan juices to roasting pan. Set pan across 2 burners over medium heat. Bring to a simmer, and cook, scraping up browned bits with a wooden spoon, for 2 to 3 minutes.
  • Whisk together 1/2 cup stock and the flour in a small bowl until smooth. Add remaining 3/4 cup stock to pan juices. Bring to a simmer. Whisk in flour mixture, and return to a simmer. Cook until mixture thickens, 4 to 5 minutes. Add more stock if gravy is too thick or too salty. Whisk in butter to finish. Serve warm.

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