It’s true, going through all the steps to grill and prepare these peppers does take a little bit of time. Pick a sunny day and the sweet smell of them grilling will be enough payback. Do enough for a dinner side dish also! In the middle of winter when you open a jar you will immediately be transported back to that summer day. I love using these in so many different appetizers, slivered in a salad or pasta or just served with a grilled steak.
These sweet peppers are an amazing way of capturing the tastes and smells of summer in a jar.
4 pounds firm, fresh and cleaned red bell peppers
Lightly oil peppers and sprinkle with salt and pepper. Grill until charred in spots and softened. Put in bowl, cover tightly and allow to sit for 15 minutes until you can easily slip the skins off. If you don’t have a barbecue you can also do this over an open flame or in your oven with the broiler unit.
1 cup bottled lemon juice
2 cups white vinegar
1 cup olive oil
2 cloves garlic, quartered
1 1/2 tsp salt
Bring all marinade ingredients to boil in a saucepan.
In most cases I would suggest squeezing fresh lemon juice, but in this instance the consistency and acidic content of bottled lemon juice is what you need.
If you want to use these within a few weeks, just fill the jars with peppers and pour the boiling marinade over.
Seal and keep in the fridge.
SEALING AND PRESERVING
Scald jars in boiling water and heat canning lids and sealers in boiling water. Fill jars with peppers, immediately fill to within 1/2 inch of the top. Quickly close the jars with lids and sealers and boil in canner for 15 minutes.
I’m not kidding you guys. This dip is delicious, so make sure you get in there before your guests have consumed it all!
If you want a little “kick” stir in finely diced jalapeño chilies or chili flakes.
1 8 oz block cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp Old Bay seasoning
1 tsp Worcestershire sauce
1 tsp horseradish
1 tin good quality crab meat
1 diced roasted sweet red pepper
1 14 oz container artichoke hearts (diced)
1 cup shredded sharp cheddar (I like white)
1/4 cup finely sliced green onion or chives
1 tbsp freshly squeezed lemon juice
salt & pepper to taste
Preheat oven to 350 degrees F.
Cream together the cream cheese, mayonnaise and sour cream … then add the Old Bay seasoning, Worcestershire, & horseradish. Give this mixture a good blend, I like to use my hand held blender for this to make sure it is all smooth and creamy. If you do this before you add the rest of the ingredients all your flavouring will be evenly distributed before you stir in the rest.
Gently fold in the diced roasted red pepper, diced artichoke hearts, shredded cheese, sliced onion and lemon juice. Stir carefully at this point so you keep all the distinct colours and textures. Lastly stir in the crab meat and season to taste with salt and pepper.
Bake at 350 for 20 minutes until it is bubbling. Serve with crackers or sliced baguette, and stand back …. watch the crowd go wild.
The first thing you need to know is that this sauce is A M A Z I N G. Put it on your sandwich, toss hot pasta with it, fresh veggie dip or meat skewer dip …. it wins every time. Today’s appetizer included these grilled cauliflower florets, lightly marinated shrimp and green onions.
Ingredients for Romesco
1 1/2 CUPS SERVINGS
1 large roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped flat-leaf parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
To use as a dipping sauce, heat through until easy to stir and warm.
Shrimp and Vegetables
1 head of cauliflower – cut into florets
1/4 tsp salt
1 lb jumbo shrimp – tails and shells on
1 tbsp vegetable oil
1 tsp lime juice
1 bunch green onions
Lightly steam cauliflower until just tender crisp – be careful not too overcook it.
Season with salt.
In a large bowl, toss shrimp with vegetable oil and lime juice. Allow to sit for 20-30 minutes.
Grill cauliflower, shrimp and green onions just until heated through (and shrimp is fully cooked) – try to get some pretty grill marks on there!
Arrange on a serving platter with the Romesco and dip merrily away.