Roasted Red Pepper Rouille Recipes

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ROUILLE



Rouille image

Provided by Ina Garten

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 7

4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

Steps:

  • Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
  • With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

ROASTED RED PEPPERS



Roasted Red Peppers image

Provided by Paul Grimes

Categories     Side     Broil     Easter     Vegetarian     Quick & Easy     Bell Pepper     Spring     Gourmet     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 2

5 large red bell peppers, halved lengthwise, discarding stems and seeds
Olive oil for rubbing

Steps:

  • Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.
  • Preheat broiler
  • Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.
  • Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.
  • When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.

RED PEPPER ROUILLE AND SHRIMP TOASTS



Red Pepper Rouille and Shrimp Toasts image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Appetizer     Bake     Sauté     Cocktail Party     Quick & Easy     New Year's Eve     Shrimp     Bell Pepper     Winter     Christmas Eve     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 9

2 garlic cloves
1/4 teaspoon cayenne pepper
1/8 teaspoon crumbled saffron threads
1/2 cup diced drained roasted red bell pepper from jar, patted dry
2 teaspoons red wine vinegar
1/2 cup mayonnaise
24 uncooked large shrimp, peeled, deveined
12 4x1/2-inch diagonal slices sourdough baguette
Drained capers

Steps:

  • Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper.
  • Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes.
  • Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.

MARK BITTMAN'S ROUILLE



Mark Bittman's Rouille image

Provided by Mark Bittman

Categories     condiments

Time 10m

Number Of Ingredients 8

1 egg yolk
lemon juice
Dijonmustard
garlic
olive oil
red-chili flakes
cayenne
1roasted pepper

Steps:

  • Put 1 egg yolk, lemon juice, Dijon mustard and garlic in a food processor. Add olive oil in a steady stream to form an emulsion. Add redchili flakes or cayenne and 1 roasted pepper; blend until smooth.

ROASTED RED PEPPER ROUILLE



Roasted Red Pepper Rouille image

This is a recipe that a chef I used to work with used to serve over spicy crab cakes.This recipe should be served like an aioli,cold due to the raw eggs. If you like it a little spicier you can add some diced jalapeno while pureeing.

Provided by Arabannie

Categories     Sauces

Time 30m

Yield 3 cups approx.

Number Of Ingredients 9

2 large red peppers
4 egg yolks
2 anchovy fillets
2 tablespoons Dijon mustard
2 tablespoons capers
1 tablespoon jabanero vinegar
3 tablespoons fresh lemon juice
salt and pepper
2 cups olive oil

Steps:

  • Roast the peppers on the grill or in the oven.
  • Peel and cool.
  • Puree the peppers in the food processor till smooth.
  • In food processor puree the egg yolks till they thicken and turn pale, as you would when making a mayonaise or aioli.
  • Add anchiovies, capers,dijon,vinegar,lemon juice,and salt and pepper.
  • Puree.
  • Add the roasted red pepper puree and blend.
  • While processor is running slowly drizzle in the olive oil till everything has immulsified and thickened.
  • Refridgerate till use.

Nutrition Facts : Calories 1385.2, Fat 150.4, SaturatedFat 22, Cholesterol 254, Sodium 394.9, Carbohydrate 9.7, Fiber 2.8, Sugar 5.4, Protein 5.7

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