Best Red Pepper Butter Recipes

GREEN BEANS AND RED BELL PEPPER WITH CASHEW BUTTER

Steps:

• Trim ends off beans. Bring large pot of water with salt to a boil. Add beans and bring back to a boil. Cook beans , uncovered for about 8-10minutes or until crisp-tender.
• Drain beans and plunge into cold water. Drain and refrigerate. Allow beans to come to room temp before remaining procedure.
• In skillet melt butter and sauté red bell pepper for about 2 minutes.
• Stir in beans, lemon juice, cashews, salt and pepper. Cook over medium heat stirring for about 8 minutes.
• Transfer mixture to serving bowl.

PORTOBELLO "STEAK" SANDWICHES WITH GORGONZOLA BUTTER AND RED PEPPER VINAIGRETTE

Steps:

• Make marinade:
• In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
• Make Gorgonzola butter while mushrooms are marinating:
• On a plate with a fork mash Gorgonzola and butter together until blended well.
• Make red pepper vinaigrette:
• In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified.
• Prepare grill.
• Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.
• Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
• Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
• To roast peppers:
• Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

BLACKENED CHICKEN SANDWICHES WITH ALMOND BUTTER AND RED PEPPER JAM

Steps:

• Coat the chicken breasts on both sides with the blackened spice mix.
• Heat the butter over medium heat in a cast-iron skillet. Cook the chicken halfway, about 5 minutes. Flip and repeat until the center is no longer pink, 5 to 6 more minutes. Let the chicken rest before slicing against the grain into 1/4-inch-thick pieces.
• Toast the bread, then spread 1 to 1 1/2 tablespoons almond butter on one side of each of 4 slices. Spread 1 tablespoon pepper jam on one side of each of the remaining 4 slices. Divide the chicken among the 4 slices with almond butter, then top each sandwich with a pepper jam slice.
• Enjoy!

GRILLED CORN WITH ROASTED RED PEPPER BUTTER

Steps:

• 1. Saute the onion and garlic in the olive oil with the dried herbs until the onions are tender.
• 2. Puree the onion mixture with the roasted red bell peppers, salt and black pepper until smooth then stream in the melted butter and add paprika.
• 3. Shuck corn and grill until tender or cook by another method of your choice.
• 4. Brush cooked corn with red pepper butter and garnish with chopped fresh herbs.

CORN ON THE COB WITH ROASTED RED BELL PEPPER BUTTER

Steps:

• Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
• In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
• Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
• In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.

ROASTED RED PEPPER AND BUTTER BEAN BRUSCHETTA

Steps:

• Preheat oven to 350° F. Slice baguette into 1/4 inch slices and brush slightly with olive oil. Place on a baking sheet and quickly toast in the oven for about 10 minutes. Brush red peppers with olive oil and roast in a heated oven until outer skin chars and can be easily removed. Remove the charred outer skin once peppers have cooled enough to handle. Dice into 1/4 inch pieces. While peppers are roasting, you can also be roasting the garlic! In a piece of aluminum foil, place the garlic cloves in olive oil and fold up to create a pouch. Heat in oven for 10-15 minutes or until garlic has become soft and tender. In a mixing bowl, combine beans, red peppers, garlic, balsamic vinegar, rosemary, and thyme. Mix well. Taste and season with salt. Now, you can either top the baguette with the mixture as is OR I like to blend half of the mixture in a blender until nice and creamy. I then add the creamed beans and peppers back with the other beans, so I have some whole beans remaining in the resulting mixture. Once the baguette have been topped with the bruschetta, toast in an 350° F oven for about 10 minutes. Keep an eye on the bread, you want them to be toasty, but not burnt. Sprinkle with fresh parsley, serve warm and enjoy.

ROASTED RED PEPPER BUTTER

Steps:

• In a food processor purée the roasted peppers, add the butter, the lemon juice, and salt and black pepper to taste, and blend the mixture until it is smooth. Serve the butter with grilled vegetables or grilled chicken.

CORN GRILLED IN THE HUSK WITH ROASTED RED BELL PEPPER BUTTER

Steps:

• It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
• F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
• Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
• In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
• Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.

BUTTER BEAN, GRILLED COURGETTE, ROAST RED PEPPER & CHORIZO SALAD

Steps:

• Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
• Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
• Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
• Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
• Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.

MUSSELS WITH FENNEL AND ROASTED RED PEPPER BUTTER

Steps:

• Make the red pepper butter:
• In a food processor or blender blend the butter with the roasted peppers, the garlic, the red pepper flakes, and salt to taste until the mixture is smooth. The red pepper butter may be made 2 days in advance and kept covered and chilled.
• Scrub the mussels well in several changes of cold water, scrape off the beards, and rinse the mussels. In a large kettle combine 4 cups water, the white wine, the Sherry, the fennel bulb, the shallot, the red pepper flakes, the fennel seeds, the thyme, and the salt and boil the mixture, covered, for 3 minutes. Add the mussels, boil them, covered, shaking the kettle occasionally, for 4 to 6 minutes, or until the shells have opened, and discard any unopened mussels. Arrange the mussels, the fennel bulb, and the shallot in shallow bowls, ladle the hot broth over them, and spoon about 1 tablespoon of the red pepper butter in the center of each serving. Serve the remaining red pepper butter separately.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on a rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. ( Wear rubber gloves when handling chilies.)

GREEN BEANS IN RED PEPPER BUTTER

Steps:

• For Butter.
• Melt butter in medium saucepan over medium-high heat.
• Add shredded peppers and saute until crisp-tender.
• Transfer to dish using slotted spoon and set aside.
• Combine 3/4 cup butter with onion in processor and mix well.
• Add sauted peppers,lemon juice,salt and pepper and mix until smooth, about 30 seconds.
• Bring 2 quarts of water to boil in large saucepan over high heat.
• Add beans and cook 8 to 10 minutes (cook longer if softer beans are desired).
• Drain beans well;let soak in ice water 2 to 3 minutes and drain again.
• Melt 2 tablespoons butter in large saucepan over medium-high heat.
• Add julienne peppers and saute 2 minutes. Can be prepared ahead to this point. Add sauted peppers to green beans, cover and refrigerate overnight. Put pepper butter in covered container and refrigerate overnight.
• Before serving, place beans and peppers in a large saucepan and add half of pepper butter, stirring to blend well.
• Cover and simmer over low heat until beans are heated through, about 15 to 20 minutes.
• Heat remaining pepper butter in small saucepan until heated through, 10 to 15 minutes.
• Transfer to large serving bowl and top with remaining pepper butter and serve.

MARMIE'S ROASTED RED PEPPER AND GARLIC BREAD BUTTER

Steps:

• Gently cream all together and put in bowl for storage.
• Spread on toasted french or Italian bread.
• Can be made in large quantity and frozen beautifully for longer periods of time -- in the unlikely chance it lasts longer than one nighrt.

RED PEPPER BUTTER

Steps:

• Melt the 2 tbls. of butter in a small saucepan over moderate heat. Add the sweet red pepper, onion, and garlic; saute until the vegetables are soft, about 5 minutes. Add the rosemary and black pepper. Remove from the heat and allow to cool to room temperature.
• In a medium bowl, blend the red pepper mixture with the 1/2 cup butter using a wooden spoon. Transfer to a sheet of heavy duty aluminum foil; roll the foil around the mixture, forming a log 8" long by 3/4" in diameter. Tuck in the ends of the foil, label, and freeze. Will keep for up to 2 months at 0*F. Use to flavor rice and vegetables or to spread on bread or rolls. A 1/4" slice equals 1 teaspoon.

GRILLED CORN W/ ROASTED RED PEPPER BUTTER

Steps:

• 1. Fill a bucket w/ cold water. Peel back husks (keeping in tack) remove silk, and smooth husks back over the corn. Soak corn in water for at least 30 min. 2. Set your gas grill to M high heat. Add corn. Grill until husks are slightly charred (about 10-12 min) turning every 2 min. 3. Pull off half the husks from each ear, slater on butter, and season with S and P.

ROASTED RED BELL PEPPER BUTTER

Steps:

• Cut bell pepper in half.
• Grill, turning oregularly, until the skin is blackened.
• Remove from heat.
• Place in a plastic sandwich bag for 15 minutes.
• Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.
• Slice thinly.
• Combine bell pepper with lemon juice and salt.
• Process till it becomes a smooth paste in your blender or mixer.
• Add butter, pepper and dried basil.
• Mix well.
• For a smooth paste, blend in a little olive oil, a tsp.
• at a time, until the ingredients hold together.
• Serve with fish, vegetables or on warm bread.
• Store this butter refrigerated for upto 1 week and frozen for upto 1 month.