Sherry Red Pepper And Toasted Garlic Pan Sauce Recipes

SHERRY, RED PEPPER AND TOASTED GARLIC PAN SAUCE

Steps:

• Add oil to empty skillet used to cook chicken and return pan to low heat. Add garlic and cook, stirring constantly for a couple of minutes until lightly browned, Add flour and paprika, cook, stirring constantly for 30 seconds. Add broth and 1/2 cup sherry, increase heat to medium-high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3-5 minutes until reduced to 3/4 cup. Stir in any accumulated chicken juices, return to simmer and cook 30 seconds. Turn off heat. Pat dry and dice the peppers into 1/4 inch pieces. Whisk in peppers, thyme, butter and remaining teaspoon sherry, season with salt and pepper. Spoon over cutlets and serve immediately.

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

CHEF JOHN'S ROMESCO SAUCE

Steps:

• Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
• Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
• Toast bread in the oil until golden brown, 2 to 3 minutes.
• Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
• Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

Steps:

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR

Steps:

• Heat the oven to 400 F degrees.
• Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
• Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
• Peel, seed and tear them into strips. Set aside.
• Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
• Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
• Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.