To make the roasted red pepper pesto (this is optional but
Roast Red Pepper (I broil mine in the
o 450\u00b0F. For the red pepper sauce, place peppers, skin-side
n oil with salt and pepper over moderate heat until golden
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.
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
Cook the pasta in a large saucepan of boiling salted water according to package directions.
Meanwhile, heat the oil in a large skillet on medium heat. Cook the red pepper, stirring, until soft. Add the chili pepper, garlic and anchovy and cook, stirring, until the garlic softens.
Drain the pasta and return to the pan. Add the pepper mixture and arugula; toss to combine. Serve the pasta sprinkled with cheese.
ry the brown onion, chili pepper, red pepper and remaining garlic, until the
Cook onion and half of red pepper 3-4 mins, until onion
alt and freshly ground black pepper and mix to combine.
Preheat the oven to 400\u00b0F. Line a large shallow baking pan with parchment paper.
Combine sugar, oil, paprika, garlic powder and onion powder in a large bowl. Add chicken and turn to coat. Arrange chicken in single layer on prepared pan.
Bake for 40 mins, turning once, until golden and cooked through.
Meanwhile, for the red pepper dip, process all ingredients until smooth. Season to taste.
Serve the chicken with dip.
edium heat. Add garlic and red pepper flakes. Cook gently for 1
Saute onions in olive oil until translucent, about 5 minutes on medium heat.
Add mushrooms and saute for another five minutes.
Add red pepper, and saute for two more minutes.
Put on low and add lemon juice and wine.
Add seasonings. It is best served warm.
re soft. Add the red pepper, chili pepper and tomatoes and cook for
Preheat the oven to 425\u00b0F. Lightly grease three 6-hole jumbo (3/4 cup) muffin pans.
Sift the flour, baking powder, baking soda, cayenne and salt into a bowl. Stir in the polenta, cheddar, scallions and red pepper.
In a separate bowl, stir together the buttermilk, butter and eggs. Gently fold the buttermilk mixture into the flour mixture until just combined (don't over-mix). Spoon into the prepared pans and bake for 20 mins, until golden. Turn out onto wire racks to cool. Serve.
round almonds, breadcrumbs, lemon zest, red pepper, thyme and 1/2 cup
CHIVE VINAGRETTE:
In lg bowl wisk together all vinagrette ingredients.
SALAD:
Clean and halve mushrooms, add to bowl with vinagrette.
Add red pepper, cheese and parsley.
Toss to coat and let stand for 1 hour.
MAKE AHEAD:
Make, cover and chill for up to 24 hours.