Spiced Pepper Purée Recipes

SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE

Steps:

• Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
• Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
• Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.

RED PEPPER PUREE

Steps:

• Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
• Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
• Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).

SPICED PEPPER PURéE

Steps:

• adjust a rack about 4 inches from the heat source. Grill or broil the peppers, turning frequently as they blacken, until they collapse, about 15 minutes. Wrap in aluminum foil and let cool.
• Toast cumin seeds in a dry skillet over medium heat, shaking pan occasionally and removing from heat when fragrant. Grind to a powder in a coffee or spice grinder.
• When peppers are cool, remove core, skin and all seeds. Place peppers in a food processor with cumin and ginger; add a large pinch of salt and purée. Stop machine, adjust salt and pepper to taste. Store, well covered, in the refrigerator for several days, or the freezer for up to a month. Return to room temperature before serving.

RED PEPPER PUREE

Steps:

• Preheat the oven to 500°F. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
• Fold the foil over the peppers and allow them to cool. Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
• Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
• Add a couple tablespoons of puree to the cooking liquid of any simmering grain-rice, couscous, or quinoa, for example.
• Use in place of or with tomatoes in pasta sauce. For example, sauté several vegetables and bind them with the puree during the last minute of cooking.
• Fold into omelets or scrambled eggs, with or without cooked vegetables.
• Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
• Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
• Spread on crostini or pizza before baking.
• Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
• Serve as a condiment with grilled or roasted fish, meat, or chicken.
• Stir into soups or stews just before serving.
• Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.

CRISPY CHICKEN WITH JALAPENO BEURRE BLANC AND SPICY POBLANO PEPPER PUREE

Steps:

• Chicken:
• Preheat the oven to 350 degrees F.
• Season both sides of the chicken with salt and pepper, to taste. In an oven-proof saute pan, heat 1 tablespoon olive oil and sear the chicken, skin side down, until the skin is crisp and golden brown, about 5 minutes. Flip the chicken over and put the pan in the oven until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 15 minutes. Remove to a plate and keep warm.
• Meanwhile, liberally salt a large pot of water and add the potatoes. Bring the water to a boil over medium heat and cook the potatoes they are fork tender, about 20 minutes. Drain the potatoes in a colander and spread them out a sheet pan. Drizzle with remaining 2 tablespoons olive oil, and sprinkle with salt and pepper, to taste. Bake in the oven until golden brown.
• Beurre Blanc: Cut off the tops of the jalapenos. Toss them in a small bowl with the olive oil and transfer them to a small sheet pan. Roast until the skin starts to darken and blister, about 15 minutes. Remove the pan from the oven and let the peppers cool a bit. Pull off the skin then cut them in half, lengthwise, and remove the seeds. Dice the jalapenos and set aside.
• In a sauce pot over medium heat, stir together the vinegar, white wine, garlic and thyme. Let simmer until the liquid is reduced and there is only a tablespoon of liquid left in the pot. Discard the garlic clove and thyme sprigs. Add the jalapenos to the reduction. Turn down Reduce the heat to low, then whisk in the butter, little by little, until blended and smooth. Season with salt and pepper, to taste. Keep warm and set aside.
• Pepper puree: Roast and peel the red pepper using the same method as the jalapenos. (To save time, roast both jalapeno and red peppers at the same time.) In a saute pan, over medium heat, add the olive oil and the onions. Saute until they become soft, around 3 minutes. Stir in the poblano peppers and cook for 2 minutes. Turn off the heat. In a blender or food processor, puree the roasted red peppers, the onion mixture, and chicken stock until smooth. Season with salt and pepper, to taste.
• Spoon some of the pepper puree onto each serving plate and arrange a chicken breast on top. Drizzle with the beurre blanc and serve the potatoes on the side.