Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Fried Ravoli with Tarheel Matt's Red Pepper Sauce

DoubleEgger
DoubleEgger Posts: 17,125
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 

Comments

  • WeberWho
    WeberWho Posts: 11,008
    Dang!!!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • tarheelmatt
    tarheelmatt Posts: 9,867
    Wow! That looks fantastic and great idea with the ravioli.  

    I'm hoping you noticed the slight revision I made with the onion situation? 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
  • YukonRon
    YukonRon Posts: 16,984
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SciAggie
    SciAggie Posts: 6,481
    That's nice. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • saluki2007
    saluki2007 Posts: 6,354
    Yes sir!
    Large and Small BGE
    Central, IL

  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    edited June 2017
    Well now I have to make some of it too, LOOKS very good.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • YEMTrey
    YEMTrey Posts: 6,829
    edited June 2017

    We need a new thread started by Matt:

     “Red Pepper Sauce, How I do it!” 

    :lol:

    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • Griffin
    Griffin Posts: 8,200
    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.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • johnnyp
    johnnyp Posts: 3,932

    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.
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • DoubleEgger
    DoubleEgger Posts: 17,125
    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
    johnnyp Posts: 3,932
    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!

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • lkapigian
    lkapigian Posts: 10,708
    Awesome!- Mind reposting the recipe
    Visalia, Ca @lkapigian
  • tarheelmatt
    tarheelmatt Posts: 9,867
    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!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
  • Foghorn
    Foghorn Posts: 9,795
    How much for those jars with shipping to Texas?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Austin  Egghead
    Austin Egghead Posts: 3,966
    Da-Yum.  Bookmarked
    Large, small and mini now Egging in Rowlett Tx
  • byrne092
    byrne092 Posts: 746
    You made the STL delicacy proud, looks great! That pepper sauce sounds really good!
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO Flameboss 500

    St. Louis, MO
  • DoubleEgger
    DoubleEgger Posts: 17,125
    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
    northGAcock Posts: 15,164
    Gawjus right there!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • DoubleEgger
    DoubleEgger Posts: 17,125
    Matt's sauce is great on fried chicken too