CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP
I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.
Provided by Manami
Categories Peppers
Time 1h30m
Yield 2 cups dip
Number Of Ingredients 21
Steps:
- ROASTED GARLIC:.
- Preheat the oven to 350ºF.
- Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
- Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
- Bake until the cloves are soft and golden, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Squeeze each head of garlic expel the cloves into a bowl.
- Mash into a paste.
- Set aside until needed.
- *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
- PREPARE DIP:.
- Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
- Place in a plastic or paper bag, and cool for about 15 minutes.
- Peel the peppers, remove the seeds and stems, and discard.
- Coarsley chop the peppers.
- Transfer the peppers and garlic to a food processor and process until smooth.
- Add the cheese and process until smooth.
- With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
- Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
- Adjust the seasoning, to taste.
- Transfer to a decorative bowl and refrigerate for 1 hour.
- Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
- Serve cool or at room temp, with assorted crudites for dipping.
Nutrition Facts : Calories 749.5, Fat 58.8, SaturatedFat 21.8, Cholesterol 101.2, Sodium 1286.6, Carbohydrate 38.5, Fiber 4.5, Sugar 10.6, Protein 22.4
SMOKED RED PEPPER DIP WITH GRILLED CRUDITE
Provided by Kardea Brown
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
- Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
- When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.
RED CRUDITES WITH ROMESCO SAUCE
Steps:
- Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds. Puree 1 garlic clove, 1 slice toasted bread, 1/4 cup smoked almonds and the chile in a food processor. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar and 1/2 teaspoon smoked paprika; puree. With the motor running, slowly pour in 3/4 cup olive oil. Season with salt and more paprika.
- Serve with:
- Acorn Squash: Halve, seed and cut into 1/2-inch-thick wedges. Toss with olive oil, salt and pepper. Roast at 425 degrees F, stirring halfway through, until tender, 15 to 20 minutes. (You can do this at the same time as the carrots.)
- Baby Carrots: Trim, then toss with olive oil, chopped dill and parsley, and salt. Roast at 425 degrees F, tossing halfway through, until tender, 15 to 20 minutes.
- Baby Bell Peppers
- Smoked Almonds
- Radishes
ROASTED RED PEPPER HUMMUS AND CRUDITE
Many brands of prepared hummus offer a roasted red pepper variety but taking 5 minutes to dress up a plain or a forty spice hummus will result in a much richer dip, bright in color with the added amount of red peppers you are using and bright in flavor with a little extra lemon juice and garlic.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color. Transfer dip to a bowl and garnish with parsley and crushed pepper flakes. Serve with vegetables.
SARAH'S ROASTED RED PEPPER DIP
A sweet and tangy dip that's great with crudites or tortilla chips.
Provided by sarah with an "h"
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
- Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g
ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES
Categories Blender Garlic Appetizer Roast Thanksgiving Vegetarian Fennel Bell Pepper Chill Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
- Preheat oven to 450°F.
- While fennel is chilling, make dip:
- Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
- In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
- Drain fennel in a colander and pat dry.
- Serve dip with fennel.
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