Red Pepper And Caper Compote Recipes

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

ROASTED REDS WITH PEPPERS AND CAPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes into 8 wedges each and add them to a baking sheet. Toss evenly with the olive oil and 1 teaspoon each salt and pepper and place in the oven. Roast for 25 minutes. Remove from the oven and move the potatoes around a bit in the pan with a spatula. Return to the oven and roast until they are getting some nice color and are fork tender, an additional 20 to 25 minutes.
• Add the shallots, roasted peppers and capers and return to the oven for 10 minutes. Remove from the oven and toss with the cheese, season with salt and pepper and serve immediately.

GINGERY RHUBARB COMPOTE

Steps:

• Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
• Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
• DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.

RED BELL PEPPERS WITH CAPERS-TAPAS

Steps:

• Heat oil in a hot large pan.
• Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
• Stir in vinegar and season to taste with salt and pepper.
• Serve hot or chilled.

WHITE WINE LEMON-CAPER SAUCE

Steps:

• Heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half, 2 to 3 minutes. Add 1 cup broth, capers, parsley, salt and pepper. Cook, stirring, until the sauce is reduced by about half, about 4 minutes.

RED SNAPPER WITH TOMATO-OLIVE COMPOTE AND RICE

Steps:

• Preheat oven to 400 degrees. Cook rice according to package instructions; set aside, covered.
• While rice is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
• Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.
• Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with rice and tomato-olive compote.

ROASTED PEPPER COMPOTE FOR FISH

Steps:

• Mix all of the ingredients in a large bowl. Let sit 4 to 5 hours to develop the flavors, or serve at once. To serve, spread on a platter or serving plates and top with grilled, broiled or Sauteed fish fillets.

RED PEPPER AND CAPER COMPOTE

Steps:

• 1. Chop red peppers. Combine with other ingredients. Let stand at room temperature to let flavors meld.
• 2. Good served over fish or chicken.

CREAMY SLOW-COOKER POLENTA WITH SAUSAGES

Steps:

• Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
• About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
• Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.