Food from Friends

northGAcock

Sauce was good.....but with the tater ball....over the top.

tarheelmatt

Foghorn said:

YukonRon said:

Going in a food saver labeled "Matt's Red Pepper Sauce." We will see how well it does when frozen. I am going to use it with blackened grilled shrimp and linguine. The basil will be added.
Thanks Matt, I appreciate it, very much. 

I think I'd move to Louisville if you'd promise to feed me that once a week. 

You'd really move there if you had some of his beef tenderloin.  I'd eat it from a hobo's crack.  

northGAcock

First non veggie or fruit consumed since leaving Brent's Baconapoloza. 

YukonRon

Matt's roasted red pepper sauce, penne pasta and roasted chicken. Thank you @tarheelmatt it was delicious.

tarheelmatt

YukonRon said:

Matt's roasted red pepper sauce, penne pasta and roasted chicken. Thank you @tarheelmatt it was delicious.

Crap, you were not playing around, were you?  That plate looks amazing!  

northGAcock

tarheelmatt said:

YukonRon said:

Matt's roasted red pepper sauce, penne pasta and roasted chicken. Thank you @tarheelmatt it was delicious.

Crap, you were not playing around, were you?  That plate looks amazing!  

Lord have mercy....gawjus......just gawjus!

blind99

D d d damn! Even the photo does Matt's recipe proud

YukonRon

The children did not allow for freezer experimentation. It went, and the baguettes were used as gravy mops. I now have to fix this on a regular basis. It was awesome. Used the basil as Matt told me to, and added some oregano as well.

tarheelmatt

tarheelmatt said:

YukonRon said:

@tarheelmatt
Do you have a recipe for that red pepper sauce? I enjoyed that dish, tremendously. I would put that on my wheaties.

@YukonRon

Thank you sir!  I will do my best to outline what the process and ingredients.  

Ingredients: 

4 Red bell pepper
1/4 of small onion or 1-2 shallots
1-2 Cloves garlic
Vegetable stock
Salt 
Pepper
Red pepper flake
Butter

Steps: 

1 - Roast peppers.  Set Egg to direct, and low.  Throw the peppers and onions (or shallots) and to roast.  The peppers you'll want a good char on the outside to blister the skin for removal later.  Onions, just let them caramelize and get some grill flavor.  I also took my two cloves of garlic, unpeeled, drizzled with canola oil, wrapped in foil, and added to the Egg to roast.  Give another dimension to the dish (I feel). Watch these closely, as you don't want to burn the garlic, but want them soft.   

2 - After a good blister on the peppers and roast on the onion, and garlic to a ziplock gallon bag and close to stem for a while (I went around 30 min).  

3 - Remove peppers and peel the chard skin.  A paper towel helps.  Do not run water over it, you'll kill the flavor.  

4 - Pull the top from the pepper,and remove seeds with a towel.  Chop coarsely.  Chop the onion or shallot coarsely.   

5 - Get a saute pan over medium heat with some EVOO and butter.  Add the onion and peppers that you roughly chopped.  

6 - Add salt, pepper, and red pepper flake.  

7 - Add your roasted garlic near the end so it will not burn.  Cook around 3-5 more minutes.  

8 - Add mixture to a blender.  Add roughly 1/4 cup vegetable stock.  Blend until smooth.  Taste at this point and adjust salt, pepper, and heat and add accordingly.  

9 - Add back to the saute pan, and simmer for another 5-10 mins.  I added another pat of butter at the end, because it's butter, and it's good.  Adjust at this point for thickness desirability, add more stock to loosen up and simmer longer for thicken.  

10 - If doing pasta, and addition of fresh basil will help.  

Serve and enjoy!  

I need to make a revision to this.  After communicating with @YukonRon on this, I goofed.  

The onion, should be revised to about a quarter of the onion only, max.  I roasted/chared one onion, some for the pepper sauce and the rest for the dip I made as well.  You could also use one shallot.  


See bold and italic revisions above.  


@saluki2007 , not sure if you're interested, but wanted to make sure you knew about the goof and correction to the onion amount.  

Foghorn

tarheelmatt said:

Foghorn said:

YukonRon said:

Going in a food saver labeled "Matt's Red Pepper Sauce." We will see how well it does when frozen. I am going to use it with blackened grilled shrimp and linguine. The basil will be added.
Thanks Matt, I appreciate it, very much. 

I think I'd move to Louisville if you'd promise to feed me that once a week. 

You'd really move there if you had some of his beef tenderloin.  I'd eat it from a hobo's crack.  

I'm thinking we're going to need a hobo at a future Butt Blast or Brisket Camp...

Foghorn

YukonRon said:

Matt's roasted red pepper sauce, penne pasta and roasted chicken. Thank you @tarheelmatt it was delicious.

This confirms my previous statement about moving to Louisville to eat this...

SGH

@bgebrent
Some how I missed this when it was first posted. However that has been rectified. Great looking grub and a great all around job brother Brent