Roasted Clams With Pancetta And Red Bell Pepper Coulis Recipes
RED BELL PEPPER COULIS
A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.
Provided by SKAPINO
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
- When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
ROASTED RED PEPPER COULIS
We recently enjoyed some amazing soft shell crabs in a Caribbean restaurant that were served with a roasted red pepper coulis and a side of soy dipping sauce. These additions really put the dish over the top. So I wanted to post a red pepper coulis I found in a wonderful cookbook, Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries", which is a compilation of several popular Ann Arbor, MI restaurants. Note that cooking time includes the time required to roast and cool the peppers before preparing the sauce.
Provided by Epi Curious
Categories Sauces
Time 1h15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the roasted and cooled peppers into small pieces and puree with remaining ingredients in a blender. Makes about 1 cup.
- Note: to oven roast peppers, place under a broiler in a pan on the rack positioned about 6 inches from the pre-heated source of heat and turn frequently to blacken all sides. Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. Using a small knife, cut away the stems, open the peppers up and remove the seeds and membranes. Wipe the work surface clean with a damp towel whenever necessary. Scrape away the charred skin.
Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 0.3, Sodium 437.1, Carbohydrate 2.8, Fiber 0.9, Sugar 1.9, Protein 0.5
ROASTED RED PEPPER COULIS
This recipe was accompanying a Chickpea Stew in the book 125 Best Vegetarian Slow Cooker Recipes. The stew wasn't our favorite, but we LOVE this coulis. We put it on bread, black bean burgers, pasta, casseroles...you name it.
Provided by Serah B.
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400. (I use my toaster oven).
- Place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally.
- Cool peppers, lift off skins, then cut in half and core.
- In a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. Process until smooth.
Nutrition Facts : Calories 54.4, Fat 4.9, SaturatedFat 0.7, Sodium 5, Carbohydrate 2.9, Fiber 1, Sugar 1.7, Protein 0.6
ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS
Categories Pork Shellfish Appetizer Bake Bacon Clam Bell Pepper Fall Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as appetizers
Number Of Ingredients 7
Steps:
- Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
- Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
- Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.
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5/5 (2)Category Main DishesCuisine Whole FoodTotal Time 35 mins
- While pasta is cooking, drizzle olive oil in a large, heavy pan with a lid like a Dutch oven and sit over medium heat. When oil is shimmering but not smoking, add sliced shallots and cook for 2-3 minutes until tender. Add garlic and cook for one minutes, stirring often to prevent the garlic from burning.
- Add clams and white wine, stir to combine. Then cover with the lid and cook for 8-10 minutes, or until the clams open up. Any clams that do not open should be discarded.
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- Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
- In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.
RED PEPPER COULIS RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
Cuisine AmericanCategory SaucesServings 0.5Total Time 10 mins
- Core and seed the roasted pepper. If you don't want to roast a pepper, try using a roasted pepper from a can or jar but only if they are packed in water. The peppers packed in oil have a distinctive taste that I find nasty.
- Add the roasted pepper to your blender or food processor, then the mayo and then season with a little salt and pepper.
ROASTED RED PEPPER COULIS | THE FRAYED APRON
From thefrayedapron.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 35 mins
- To roast the pepper, you can place the pepper directly over fire until it develops a black char all over. Alternatively, place the pepper on a pan directly under the broiler. Use tongs to rotate every 10 minutes to blister the skin evenly.
- Remove the pepper and place in a bowl. Cover with a lid to steam for 5 minutes. Use your fingers to rub away the skin. Discard seeds and stem.
- Place pepper, olive oil, salt, hot sauce, and water into a blender. Puree until completely smooth and transfer to a squeeze bottle. Refrigerate and use within 1 week.
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