Fried Ravoli with Tarheel Matt's Red Pepper Sauce

DoubleEgger

Decided to whip up some of Matt's Red Pepper Sauce 






Fried up some four cheese raviolis 



I was really hungry so I didn't waste time with prettying the plated shot. 



The chocolate pot jars doing some multi tasking 



Thanks for looking 

WeberWho

Dang!!!

tarheelmatt

Wow! That looks fantastic and great idea with the ravioli.  

I'm hoping you noticed the slight revision I made with the onion situation? 

YukonRon

Great fun cook. Looks Awesome! @DoubleEgger. We scarfed ours down first night. @tarheelmatt is the man. My Beautiful Wife has told me she wants this meal added to the list of BGE goodness I cook.
I have stolen so much from this forum, from you two, especially. Thank you for sharing.

SciAggie

That's nice. 

saluki2007

Yes sir!

Jupiter Jim

Well now I have to make some of it too, LOOKS very good.

YEMTrey

We need a new thread started by Matt:

 “Red Pepper Sauce, How I do it!” 

Griffin

Looks great. At first when I read it, I thought you meant your fried up four raviolis and I thought well that sure won't be enough to fill up a grown person and then I realized you meant raviolis with four cheeses and did not specify an amount. What a blonde moment. I need some coffee. Anyway, looks tasty.

johnnyp

YEMTrey said:

We need a new thread started by Matt:

 “Red Pepper Sauce, How I do it!” 

For real, does this recipe exist somewhere?  Did a quick google and didn't turn up any results.

DoubleEgger

johnnyp said:

YEMTrey said:

We need a new thread started by Matt:

 “Red Pepper Sauce, How I do it!” 

For real, does this recipe exist somewhere?  Did a quick google and didn't turn up any results.

Check the food with friends thread 

johnnyp

DoubleEgger said:

johnnyp said:

YEMTrey said:

We need a new thread started by Matt:

 “Red Pepper Sauce, How I do it!” 

For real, does this recipe exist somewhere?  Did a quick google and didn't turn up any results.

Check the food with friends thread 

For the Win!

lkapigian

Awesome!- Mind reposting the recipe

tarheelmatt

lkapigian said:

Awesome!- Mind reposting the recipe

@lkapigian see below: 

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!  

Foghorn

How much for those jars with shipping to Texas?

Austin Egghead

Da-Yum.  Bookmarked

lkapigian

Thanks @tarheelmatt

byrne092

You made the STL delicacy proud, looks great! That pepper sauce sounds really good!

DoubleEgger

Thanks everyone. I appreciate the kind words. If you make this, char the heck out of those peppers on every side. Makes peeling infinitely easier. 

northGAcock

Gawjus right there!

DoubleEgger

Matt's sauce is great on fried chicken too