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Posts Tagged ‘red pepper’

  1. Seafood Mixed Grill w/ Red Pepper Sauce

    January 26, 2012 by Jarrett

    This was always a good “seller” at the restaurant in Baltimore, thought share it.

     

    SEAFOOD MIXED GRILL w/

    RED PEPPER SAUCE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes

     

     

    INGREDIENTS:

     

    • 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup)
    • 1 clove garlic
    • 1/2 teaspoon wine vinegar
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon sugar
    • 4 tablespoons cooking oil
    • 3/4 teaspoon salt
    • Fresh-ground black pepper
    • 1/2 pound medium shrimp, shelled
    • 1/2 pound sea scallops
    • 1 pound center-cut salmon fillet, cut into 4 pieces

     

     

    PROCEDURE:

     

    • In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
    • Light the grill or heat the broiler.
    • Thread the shrimp on four skewers and the scallops on four skewers.
    • Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.
    • Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
    • Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).
    • Serve with the red-pepper sauce.

     

    We served this over whole wheat spinach fettuccine, tasted great and made a nice presentation. Feel free to substitute Red Snapper, Tuna or Mahi Mahi for the salmon.

     

    Enjoy,

Chef Phil

    Category Recipes, Seafood, Shrimp | Tags: ,,,,,, | No Comments

  2. How to Roast Peppers

    August 30, 2011 by Jarrett


    CHEF’S TIP #17

     

    HOW TO ROAST PEPPERS:

    Roasted peppers are a wonderful addition to many meals. Roasted peppers are great in pasta sauces, salsas, pasta salads and just about anything else that you’d like to add a sweet, smoky flavor to.

    These days you can buy many types of roasted peppers in jars at your local grocery store*, but it’s easy and much tastier if you make your own at home. Roasted peppers are not hard to make. In fact, it’s the one time burning something in the kitchen is the goal.
    There are several ways to make roasted peppers, depending on the equipment in your kitchen. If you have a gas stove, you can roast peppers on a burner. Just turn the flame on medium and place the pepper directly on the burner. Use tongs to turn it every few minutes until the whole pepper is charred black, but the flesh beneath still feels soft.

    If you don’t have a gas stove, you can make roasted peppers in your oven or toaster oven. Preheat the oven to 400 and cook until the skin is blistered. You can also use the outdoor grill or a grill pan on your stove top to roast peppers in the same manner as on a gas flame.

    After they have charred, remove from heat and put in a bowl and cover with plastic wrap to cool The heat and steam will loosen the skin for easy removal.

    The biggest mistake people make is to rinse the pepper with water to remove skin and seeds, this washes away a lot of the flavor that comes from the release of the natural oils.

    Enjoy,
    Chef Phil

      If you use store bought, they will more than likely be pack in oil. SAVE this oil, it is great for sautes of meats etc.


    Category Quick Tips | Tags: ,,, | No Comments

  3. GRILLED SHRIMP SCAMPI RECIPE

    July 13, 2011 by Daniel


    Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used.

     

    GRILLED SHRIMP SCAMPI RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 45 Minutes

     

    INGREDIENTS:

    •1/4 cup light olive oil
    •1/4 cup lemon juice
    •3 tablespoons chopped fresh parsley
    •1/4 cup minced garlic
    •ground black pepper
    •1/4 teaspoon crushed red pepper flakes
    •1 1/2 lbs shrimp

    PROCEDURE:

    •In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper.
    •Set aside.
    •Thread thawed shrimp onto skewers and cover with marinade for 30 minutes.
    •Preheat grill for high heat.
    •Grill, brushing occasionally with extra marinade, for about 2 to 3 minutes on each side, or until done.

    Enjoy
    Chef Phil

     Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used.
    This is a simple, delicious recipe – very light and flavorful.


    Category Recipes, Seafood, Shrimp | Tags: ,,,,,,,,,,,, | No Comments

  4. ROSEMARY MARINATED GRILLED CHICKEN RECIPE

    June 29, 2011 by Daniel


    A nice twist from the ordinary chicken/pasta dish.

     

    ROSEMARY MARINATED GRILLED CHICKEN RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 1 Hour

     

    INGREDIENTS:

    •1 jar of your favorite marinara sauce
    •2 Tbsp. red wine vinegar
    •1 Tbsp. balsamic vinegar
    •1-1/2 tsp. finely chopped fresh rosemary
    •1/4 tsp. crushed red pepper flakes
    •4 boneless, skinless chicken breast halves
    •6 ounces fettuccine noodles, cooked and drained

    PROCEDURE:

    •For marinade, blend 1 cup Sauce, vinegars, rosemary and red pepper flakes.
    •Pour marinade over chicken in large plastic bag; turn to coat.
    •Close bag, and marinate in refrigerator up to 3 hours.
    •Remove chicken from marinade, discarding marinade.
    •Grill or broil chicken until chicken is thoroughly cooked.
    •Meanwhile, heat remaining sauce in 1-1/2 quart saucepan.
    •To serve, arrange chicken over hot fettuccine and top with heated Sauce.

    Enjoy
    Chef Phil

     This dish goes well with grilled Vegetables. For Grilled Vegetables, cut vegetables in 1/4-inch slices. Brush with olive oil, then sprinkle with salt and ground black pepper. Grill or broil vegetables until tender.


    Category Chicken, Recipes | Tags: ,,,,,,,,, | No Comments

  5. CUBAN PORK TENDERLOIN RECIPE

    June 17, 2011 by Daniel


    Juicy grilled tenderloin pairs perfectly with this rice and black bean salad.

     

    CUBAN PORK TENDERLOIN RECIPE

    Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 20 Minutes Ready In: Less than 4 Hours. *Includes marinating time.

     

    INGREDIENTS:

    •1 1/2 pounds boneless pork tenderloin, trimmed
    •1/4 cup fresh orange juice
    •1/4 cup fresh grapefruit juice
    •2 tablespoons chopped fresh cilantro
    •1 teaspoon ground cumin
    •1 teaspoon dried oregano
    •2 garlic cloves, finely chopped
    •1/2 teaspoon kosher salt
    •1/2 teaspoon hot red pepper flakes

    For the Rice and Black Bean Salad

    •1 cup long-grain rice
    •Grated zest of 1/2 orange
    •3 tablespoons orange juice
    •1 tablespoon red wine vinegar
    •1/2 teaspoon salt
    •1/4 teaspoon freshly ground black pepper
    •2 tablespoons extra-virgin olive oil
    •One 15-ounce can black beans, drained and rinsed
    •2 scallions, white and green parts, chopped
    •2 tablespoons chopped fresh cilantro

    PROCEDURE:

    For the Pork Tenderloin

    •Using thin knife, trim silver skin from tenderloin.
    •Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag.
    •Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours.

    Rice and Black Bean Salad

    •To make salad, bring a medium saucepan of lightly salted water to a boil.
    •Add rice and cook (like pasta) until tender, about 16 minutes.
    •Drain in wire sieve, rinse under cold water, and let cool.
    •In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
    •Whisk in oil.
    •Add cooled rice, black beans, scallions and cilantro, and mix.
    •Let stand and room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
    •Prepare outdoor grill for direct medium-hot grilling.
    •Lightly oil cooking grate.
    •Remove pork from marinade, drain briefly, but do not scrape off solids.
    •Place on grill and cover grill.
    •Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 160°F, about 20 minutes.
    •Transfer to carving board and let stand 5 minutes.
    •Cut on slight diagonal and serve with rice and black bean salad.

    Enjoy
    Chef Phil

     Any left over pork is a good candidate for a Cuban sandwich recipe posted a few days back.


    Category Pork | Tags: ,,,,,,,,,,,,,,,,,,,, | No Comments

  6. CHICKEN SALAD WRAPS RECIPE

    June 7, 2011 by Daniel


    Guaranteed crowd-pleasers, these wraps are perfect for leftover grilled chicken

     

    CHICKEN SALAD WRAPS RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 40 Minutes Ready In: 40 Minutes

     

    INGREDIENTS:

    •1/2 cup lemon juice
    •1/3 cup fish sauce (see Ingredient Note)
    •1/4 cup sugar
    •2 cloves garlic, minced
    •1/4 teaspoon crushed red pepper
    •8 6-inch flour tortillas
    •4 cups shredded romaine lettuce
    •3 cups shredded cooked chicken (12 ounces)
    •1 large ripe tomato, cut into thin wedges
    •1 cup grated carrots (2 medium)
    •2/3 cup chopped scallions (1 bunch)
    •2/3 cup slivered fresh mint

    PROCEDURE:

    •Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
    •Preheat oven to 325° F.
    •Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.
    •Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.
    •Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.
    •Ingredient Note: A pungent, soy sauce-like condiment used throughout Southeast Asia, fish sauce is made from fermented, salted fish. Available in large supermarkets and in Asian markets.

    Enjoy
    Chef Phil

     To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.


    Category Chicken, Recipes | Tags: ,,,,,,,,,,,,,,, | No Comments

  7. SHRIMP fra DIAVOLO w/ PASTA RECIPE

    May 17, 2011 by Daniel


    Fra Diavolo loosely translated means “brother devil” so be aware this is a spicy dish, but you control the “heat” by the amount of crushed red pepper you put in.

     

    SHRIMP fra DIAVOLO w/ PASTA RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 25 Minutes

     

    INGREDIENTS:

    •2 Tbsp Olive Oil
    •1 Medium Onion- Chopped
    •2 Tbsp Chopped Garlic
    •1/4 tsp Crushed Red Pepper
    •1 14.5 oz Can Diced Tomato
    •1 tsp Salt
    •1lb. Shrimp- Shelled and deveined
    •16 oz Vermicelli

    PROCEDURE:

    •In a large skillet, sauté onion in the olive oil about 5 min.
    •Add garlic and crushed red pepper and cook another min.
    •Add tomato with the the juice and 1 tsp salt. Cover and cook
    •5 to 10 min breaking up tomato.
    •Stir in shrimp and cook covered about 5 min until the shrimp is pink.
    •Cook the pasta according to directions. Drain and return to the pan.
    •Add the shrimp mixture to the pasta and toss well to combine.

    Enjoy
    Chef Phil

     This dish can also be made with scallops instead of shrimp or a combination of both. Feel free to substitute the pasta of your choice as well.


    Category Pasta Dishes, Recipes, Seafood | Tags: ,,,,,,,,,, | No Comments

  8. TUNA POMODORO RECIPE

    May 10, 2011 by Daniel


    A fine tasting healthy pasta dish that comes together very nicely

     

    TUNA POMODORO RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 25 Minutes

     

    INGREDIENTS:

    •8 ounces whole-wheat spaghetti
    •2 tablespoons extra-virgin olive oil
    •1 tablespoon minced garlic
    •2 anchovies, minced (optional)
    •1/4 teaspoon crushed red pepper
    •1 28-ounce can diced tomatoes
    •1 6-ounce can chunk light tuna, drained and flaked
    •2 tablespoons thinly sliced fresh basil

    PROCEDURE:

    •Bring a large pot of water to a boil.
    •Cook spaghetti, stirring occasionally
    •Drain.
    •Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute.
    •Add anchovies and crushed red pepper and cook for 30 seconds Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes.
    •Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more.
    •Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil.
    •Serve hot.

    Enjoy
    Chef Phil


    Category Pasta Dishes, Recipes, Seafood | Tags: ,,,,,,,,,, | No Comments

  9. ROASTED RED PEPPER HUMMUS RECIPE

    April 27, 2011 by Daniel


    As per request.

     

    ROASTED RED PEPPER HUMMUS RECIPE

    Serves: Makes 2 Cups Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 1 Hour 10 Minutes

     

    INGREDIENTS:

    •2 cloves garlic, minced
    •1 (15 ounce) can garbanzo beans, drained
    •1/3 cup tahini
    •1/3 cup lemon juice
    •1/2 cup roasted red peppers
    •1/4 teaspoon dried basil

    PROCEDURE:

    •In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice.
    •Process until the mixture is smooth.
    •Add roasted peppers and basil; process until the peppers are finely chopped.
    •Season with salt and pepper.
    •Transfer hummus to small bowl, cover and chill until you are ready to serve.

    Enjoy
    Chef Phil

     This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores. Laura, I know you can do this…


    Category Appetizers & Party Food, Recipes | Tags: ,,,,,,,, | 1 Comment

  10. CAJUN DIRTY RICE RECIPE

    February 28, 2011 by Daniel


    It will soon be time for the annual Mardi Gras celebration in New Orleans, so here is the first of the recipes to honor this time.

     

    CAJUN DIRTY RICE RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 35 Minutes Ready In: 45 Minutes

     

    INGREDIENTS:

    •2 tablespoons olive oil
    •3 cloves garlic, minced
    •1 cup chopped onion
    •1 green bell pepper, chopped
    •1 tablespoon chili powder
    •1/4 teaspoon crushed red pepper
    •1 teaspoon ground cumin
    •1/4 teaspoon ground cinnamon
    •1 1/3 cups uncooked white rice
    •2 3/4 cups water
    •1 teaspoon salt
    •3 Roma (plum) tomatoes, chopped
    •1 1/3 cups whole corn kernels, blanched
    •1 can (10.5 oz.) black beans, drained
    •1/4 cup toasted pine nuts
    •freshly ground black pepper
    •1 red onion, thinly sliced
    •1 tablespoon fresh lime juice
    •2 tablespoons chopped fresh cilantro
    •1 lime, cut into wedges

    PROCEDURE:

    •In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat.
    •Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently.
    •Mix in the bell pepper, chili powder, chili flakes, cumin, and cinnamon.
    •Saute for 2 minutes.
    •Pour the rice into the saucepan and stir to coat.
    •Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat.
    •Cover the pan and turn the heat to low.
    •Simmer the rice for 25 minutes.
    •When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts.
    •Stir in salt, pepper and lime juice.

    •When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro.
    •Serve a wedge or two of lime with each plate to squeeze over the rice.

    Enjoy
    Chef Phil

     This will complement the Andouille recipe


    Category Recipes, Vegetable Dishes | Tags: ,,,,,,,,,, | No Comments