Roasted Red Pepper Remoulade Recipes
ROASTED RED PEPPER REMOULADE
This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04.
Provided by Kizzikate
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Place egg substitute in bowl of food processor. With processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. Pour mixture into a small bowl.
- Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 1108.5, Fat 113.4, SaturatedFat 14.7, Cholesterol 0.6, Sodium 3778, Carbohydrate 17.7, Fiber 3.9, Sugar 5.1, Protein 11.1
CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
- For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
- Serve crab cakes with sauce and lemon wedges.
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ROASTED RED PEPPER REMOULADE SAUCE RECIPE - RECIPEZAZZ.COM
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- Roasted Red Pepper ... There are many ways to roast a bell pepper; out door grill, inside grill pan, oven, broiler; or, directly on a gas burner. I usually use my grill; but, the broiler is probably the easiest.
- Cut, the very top of the pepper off; and, cut in 4 pieces from top to bottom. Remove the seeds and ribs; and place on a sheet pan; or directly on the rack under the broiler (I use the second shelf down). Broil skin side up, until the pepper is charred and blistered (time can vary depending on what method you use). Then, flip it over for a couple more minutes until tender. Transfer the pepper to a bowl, and cover with saran wrap. You can also put them in a small paper bag and fold up (like a brown lunch bag). After 10-15 minutes, it will be cool and easy to handle. Use a spoon or back of a knife to scrape off the skin. Don't worry if you don't get all the charred bits (that's flavor); and, NEVER rinse under water. Rough chop and add to a small food processor.
- Sauce ... Add the remaining ingredients to the food processor with the red peppers; and, puree until smooth. The buttermilk or milk is optional; if you want the sauce a bit thinner. I have made it with/and without the milk; it really depends what, and how I am serving it. Once the sauce is pureed; refrigerate for at least 30 minutes, if possible before serving.
- Example - Sometimes, I enjoy the sauce in the bottom of a bowl topped with grilled fish; and, maybe add some salad greens as a garnish. Or it can be used more like a 'tarter' sauce type of condiment. And, you can serve it as a drizzle - over seared scallops. As you can see; there are lots of ways to use this sauce. So, be creative with it.
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