n eggs, salt, freshly ground pepper and nutmeg. Stir in pureed
Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers.
Peel the 3 half pepper and cut in large julienne.
Cook in boiling salted water; refresh in ice water and drain.
Reheat just before serving in a saucepan with olive oil. Make the red pepper coulis.
Season the monkfish filets with salt and pepper.
In a Teflon frying pan, add olive oil, 2 cloves garlic and lightly brown the filets, finishing the cooking in the oven. When done, set aside covered with aluminum foil.
Heat the oil in a large skillet over medium heat.
Add the sweet red pepper and garlic and saute for 15 minutes.
Stir in the vinegar and sugar.
Add the red pepper flakes, salt and pepper to taste.
Cook, uncovered, stirring occasionally over medium heat for 15 minutes more.
Stir in the tomatoes and basil.
Simmer 10 minutes.
Serve hot with grilled sirloin or flank steak.
Heat the oil in a large skillet over medium heat.
Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
Mix in the vinegar and sugar.
Add the red pepper flakes, salt and pepper to taste.
Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
Stir in the tomatoes and basil; simmer for 10 more minutes.
Serve hot.
elted butter, season with salt, pepper and nutmeg.
Arrange the
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
Cook onion and half of red pepper 3-4 mins, until onion