inutes each side).
Spread Red Pepper Aioli on bottom of bun.
ntil smooth, then add the red pepper and puree until smooth again
eanwhile, to make the pepper aioli, preheat broiler. Roast pepper, skin-side up
f 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise
Cut Dietz & Watson Buffalo Chicken Sausages into 1/2-inch slices. Cook over medium heat until golden brown, about 3 minutes per side. Transfer to a plate.
Place Dietz & Watson Bacon in the pan and sear until crisp, 8 to 12 minutes. Split the bacon into smaller pieces.
Place sausage slices over tortillas and top with Dietz & Watson Blue Cheese Crumble, bacon, minced red onion, shredded iceberg lettuce, and red pepper aioli.
Mince garlic and cut peppers into pieces a food processor can handle.
Process garlic, peppers, mayo, and olive oil.
Salt and pepper to taste.
You can either use roasted peppers in a jar or make them yourself. I make them myself. I roast in a 450 degree oven for about 30 minutes. After they have cooled, I remove the skin. Sometimes the skin comes off easily if you put them in a ziploc bag after they have cooled a little.
To make the roasted red pepper pesto (this is optional but
br>Add scallops, salt and pepper and stir until just opaque
Roast Red Pepper (I broil mine in the
o 450\u00b0F. For the red pepper sauce, place peppers, skin-side
ver the tops.
For Red Pepper Sauce:.
Melt butter in
n oil with salt and pepper over moderate heat until golden
omatoes (in juice)and roasted red pepper, bring to boil, reduce heat
Sprinkle each minute steak with sage and top with a slice of prosciutto. Pound lightly to combine meats then set aside.
To make the red pepper chutney, combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring, until sugar dissolves. Reduce heat to low and simmer for 20-25 mins, until tender. Let cool.
When ready to serve, heat oil in a frying pan over high heat. Cook steaks for 30 seconds per side, or until cooked to your liking.
Stuff rolls with mixed greens, steak, fried eggs, onion and chutney.
Prepare fries according to package directions. Toss with Parmesan and parsley.
Meanwhile, to make the roasted red pepper Ranch dip, puree Ranch dip with red peppers in a mini food processor until smooth. To make the Parmesan black pepper mayonnaise, stir together all ingredients. Serve with fries.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
Combine red pepper jelly and 1 tbsp of
edium-high heat. Cook onion, red pepper flakes and garlic, stirring, until
br>Add the garlic and red pepper flakes and saute until fragrant
he cream cheese and the red peppers in a blender or