inutes each side).
Spread Red Pepper Aioli on bottom of bun.
nd season with salt and pepper.
Fill each jalapeno half
ests, make the red pepper cream sauce. Add the red peppers to a mini
ntil smooth, then add the red pepper and puree until smooth again
alt and freshly ground black pepper and mix to combine.
ater and 1 tbsp crushed red pepper and bring to a boil
eynold's Wrap foil. Place red pepper on foil to prevent from
SAUCE: Put a medium saucepan over
ranslucent.
Add rest of sauce ingredients. Simmer gently for 30
ripled and frozen.
*Make red pepper paste as follows:
3
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.
f 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise
eanwhile, to make the pepper aioli, preheat broiler. Roast pepper, skin-side up
bay leaves, garlic, salt and pepper and bring to a boil
o 450\u00b0F. For the red pepper sauce, place peppers, skin-side up
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.
br>Add the garlic and red pepper flakes and saute until fragrant
To make the roasted red pepper pesto (this is optional but
Combine red pepper jelly and 1 tbsp of
nto serving dishes & serve w/sauce spooned around the timbales & a