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Roasted red peppers - Need a recipe to use them

CookinbobCookinbob Posts: 1,688
We had a bunch of sweet red peppers and I knew I would have a hot grill, so I decided to try roasting them.  Learned a few things in the process.
1.  a really hot fire is good - no need to be shy, but wear mitts, even with long tongs
2. don't worry if they even get totally black - it all rubs off
3. the black stuff is way easier to peel than the not black stuff.

Anyways, I now have a mess of roasted red peppers, looking for a recipe to use them.  Anybody have a good one to share?
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY

Comments

  • kthacherkthacher Posts: 141
    edited May 2014
    ROASTED PEPPER SALAD: DRESSING 1 clove garlic chopped 1/2 tsp coarse salt or more to taste 1 tbsp balsamic vinegar 1 tbsp lemon juice 4 tbsp extra virgin olive oil 2 tbsp chopped flat leaf parsley or slivered fresh basil 2 tbsp toasted pine nuts 1. Grill peppers till charred on all sides. Transfer peppers to dish and cover with plastic wrap. Let cool to room temperature. 2. For dressing, mash garlic and salt together. Add vinegar and lemon juice and whisk until salt is dissolved. Whisk in oil, parsley and pine nuts. 3. Scrape skin of peppers. Cut into strips and arrange on a platter, alternating the different colors. Stir the dressing and spread over the peppers.
    Winnipeg, Canada
  • DMWDMW Posts: 10,652
    No recipe, but salsa was the first thing I thought of.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • BigWaderBigWader Posts: 670
    Soup. Pizza toppings. Or make a Porcetta and put the peppers on the sandwiches

    Toronto, Canada

    Large BGE, Small BGE

     

  • CookinbobCookinbob Posts: 1,688
    Actually Pizza on the Egg is planned for Friday, but I won't use that many there.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Bob, how about some pinwheels using skirt or flanksteak with some spinach, garlic maybe some cheese? Every Christmas I make a large tenderloin roast in the oven with twice baked potatoes and red peppers roasted over charcoal in my weber gold one touch, everyone loves and expects them served as a side with a little olive oil! Theyll be great on your pizzas and anything else! Good luck!!
    BTW next Christmas I'll be making everything in my large!!!

    LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need

    Livonia N.Y. (the vampire state)

  • Philly35Philly35 Posts: 720
    My favorite thing to do with roasted red bell peppers is... Pasta! It makes a killer sauce. Put in food processor your roasted peppers and some garlic. Maybe some herbs of your choice and purée it. Put it in a pot with some chicken stock then add heavy cream and simmer it till it's reduced and thickened!
    NW IOWA
  • Philly35Philly35 Posts: 720
    You can also use your food processor to mash up the peppers and some garlic and add it to mashed potatoes for a tasty side. Roasted bell peppers are also real simple to turn into a sauce for just about anything.
    NW IOWA
  • tjosbornetjosborne Posts: 513
    Fiery Hawaiian pizza. Roasted peppers, jalapeno, ham, pineapple, and bacon. Then serve with a bit of tabasco.
    middle of nowhere- G.I. NE
  • keepervodeflamekeepervodeflame Posts: 353
    edited May 2014
    I can't believe no one mentioned sausage and peppers. Toss the peppers in with some nice italian sausage, onions, and way too much garlic. Add some of your favorite tomato sauce some penne and you are good to go, brother. 
  • BizGreenEggBizGreenEgg Posts: 257
    Make a romesco sauce. It can go with all kinds of foods.
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
  • GriffinGriffin Posts: 7,602
    You could make a roasted red pepper dip and serve it with pita, veggies or chips as an appetizer.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • KenfromMIKenfromMI Posts: 742
    Roasted red pepper Humous. Make a sauce similar to pizza sauce and use it on pies. Makes great Bruschetta in place of tomatoes and drizzled with a balsamic reduction and fresh basil..........all kinds of uses. 
    Dearborn MI
  • CookinbobCookinbob Posts: 1,688
    Philly35 said:
    My favorite thing to do with roasted red bell peppers is... Pasta! It makes a killer sauce. Put in food processor your roasted peppers and some garlic. Maybe some herbs of your choice and purée it. Put it in a pot with some chicken stock then add heavy cream and simmer it till it's reduced and thickened!
    This looks like a winner. I will do it tonight with some tortellini and chicken breast.  The egg will not be involved though :(
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • 500500 Posts: 2,432
    C'mon, the answer is Pimento Cheese Spread.  Red peppers are a substitute for Pimento peppers, although Pimentos are sweeter than ordinary red peppers.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • womauswomaus Posts: 37
    Paella.

    I may be able to submit a photo or two of last nights cook on a Weber kettle later today.
  • nolaeggheadnolaegghead Posts: 23,324
    Roasted red pepper and garlic aioli.  Google it.  Then find something to use it with like crab cakes.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • womauswomaus Posts: 37



    Here's a pic:
  • Philly35Philly35 Posts: 720
    @Cookinbob‌ I won I won! I don't think I would use the egg for this either. I used to work at a high end restaurant and on pasta bar night people would come in and the first words out of their mouths were always "What's the feature sauce of the evening?" I always got a lot of request for this one. Let me know how it turns out!
    NW IOWA
  • CookinbobCookinbob Posts: 1,688
    Philly35 said:
    @Cookinbob‌ I won I won! I don't think I would use the egg for this either. I used to work at a high end restaurant and on pasta bar night people would come in and the first words out of their mouths were always "What's the feature sauce of the evening?" I always got a lot of request for this one. Let me know how it turns out!
    Yes you won @Philly35.  It was REALLY GOOD.  I started with a good pile of the peppers, added about 2 cups of home made stock, then hit it with the immersion blender.  Dried basil and oregano plus a little salt. I added diced sauteed chicken breast (gotta have my protein).   I used evaporated milk instead of heavy cream (saves a bunch of calories and works great).  Only shortcoming was time as I was a bit rushed and did not get it cooked down as thick as I wanted.  So I dipped bread in the sauce and ate what was left with a spoon like soup - it was that good! Sorry no pics, but it did happen!  I will do it again.

    @Womaus,  your Paella looks like a work of art!  Nicely done, mine is never so symmetric.  Tell me about the lemons, They look great, but I have never added citrus to my Paella.  Also curious as to what is the 3rd protein.  I see shrimp and mussels - are those chicken thighs?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • HDumptyEsqHDumptyEsq Posts: 1,095
    Goulash. Lots of (chopped) roasted peppers in a beef stew with paprika and caraway seeds (buzzed in a grinder or they look like mouse turds). Flambe the beef with Aquavit when searing for even more caraway flavor.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • womauswomaus Posts: 37
    Cookinbob said:

    @Womaus,  your Paella looks like a work of art!  Nicely done, mine is never so symmetric.  Tell me about the lemons, They look great, but I have never added citrus to my Paella.  Also curious as to what is the 3rd protein.  I see shrimp and mussels - are those chicken thighs?
    Indeed they are chicken thighs, also a couple sticks of chorizo...think of it as a Valencian style Mixta paella (otherwise known as a bastardized paella by the purists). I trim the thighs, then usually halve them with a cleaver. Toss all of the trimmings into a pot with the shrimp shells, onion remnants, tomato skins, parsley trimmings, saffron to make the liquid stock to add during the cook. 
    I got a good socarrat this time, though it could have used another 5 minutes on the flame. Lemons go on when the disk is foiled for 10 minutes.
    Getting better with each attempt...this was probably my 12th or so.


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