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+ | == Description == |
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− | Roasted [[red pepper]]-And-Vidalia [[Onion]] Gravy: |
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+ | == Ingredients == |
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− | *1 Large Vidalia [[Onion]], Halved Vertically |
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+ | * 1 large [[Vidalia onion]], halved vertically |
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− | *1 |
+ | * 1 large sweet [[red bell pepper]], halved and seeded |
− | *1 |
+ | * 1 tablespoon [[olive oil]] |
+ | * non-stick [[aluminum foil]] |
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+ | * 2 teaspoons [[Creole seasoning]] |
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+ | * 2 tablespoons minced fresh [[basil]] leaves |
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+ | == Directions == |
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− | Non-Stick Aluminum Foil |
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+ | # Cut remaining [[onion]] half into slices. |
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+ | # Place [[onion]] slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with [[oil]], and sprinkle with [[salt]]. |
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+ | # Broil [[onion]] slices and [[bell pepper]] halves 5 inches from heat about 10 minutes or until [[bell pepper]] looks blistered. |
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+ | # Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. |
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− | *2 Teaspoons Creole Seasoning |
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+ | # Peel [[bell pepper]] halves, and dice 1 half. |
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− | *2 Tablespoons Minced Fresh [[basil]] Leaves |
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+ | # Reserve diced bell [[pepper]] and remaining half. |
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+ | # Dice roasted [[onion]], and set aside. |
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+ | # Melt [[butter]] in a large skillet over medium-high heat. |
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+ | # Add reserved diced raw [[onion]], and saute 10 minutes or until [[onion]] begins to brown. |
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+ | # Stir in [[flour]]; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. |
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+ | # Stir in [[chicken broth]] and creole seasoning. |
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+ | # Reduce heat to medium, and cook, stirring constantly,until thickened. |
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+ | # Process gravy mixture and reserved [[bell pepper]] half in a blender until smooth, stopping to scrape down sides. |
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− | Cut Remaining [[Onion]] Half Into Slices. Place [[Onion]] Slices And BellPepper, Cut Sides Down, on a Baking Sheet Lined With Non-StickAluminum Foil; Drizzle With [[oil]], And Sprinkle With [[salt]].Broil [[Onion]] Slices And [[bell pepper]] Halves 5 Inches From Heat About |
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− | *10 Minutes or Until [[bell pepper]] Looks Blistered. Place Bell PepperHalves in a Zip-Top Freezer Bag; Seal And Let Stand 10 Minutes ToLoosen Skin. Peel [[bell pepper]] Halves, And Dice 1 Half. Reserve DicedBell [[pepper]] And Remaining Half. Dice Roasted [[Onion]], And Set Aside.Melt [[butter]] in a Large Skillet Over Medium-High Heat. Add ReservedDiced Raw [[Onion]], And Saute 10 Minutes or Until [[Onion]] Begins ToBrown. Stir in [[flour]]; Cook, Stirring Constantly, 5 Minutes, or UntilFlour Mixture is Caramel-Colored. Stir in [[chicken broth]] And CreoleSeasoning. Reduce Heat to Medium, And Cook, Stirring Constantly,Until Thickened. |
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− | Process Gravy Mixture And Reserved [[bell pepper]] Half in a BlenderUntil Smooth, Stopping to Scrape Down Sides. |
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− | ==contributed by :== |
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− | [[Category:Catsrecipes]] |
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− | [[Category:Sweet pepper Recipes]] |
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− | [[Category:Cayenne pepper Recipes]] |
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− | [[Category:Olive oil Recipes]] |
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− | [[Category:Kosher salt Recipes]] |
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[[Category:Onion Recipes]] |
[[Category:Onion Recipes]] |
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− | [[Category: |
+ | [[Category:Red bell pepper Recipes]] |
− | [[Category:Butter Recipes]] |
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Latest revision as of 01:30, 5 February 2011
Description
Contributed by Catsrecipes Y-Group
- Yield: 3 Cups
Ingredients
- 1 large Vidalia onion, halved vertically
- 1 large sweet red bell pepper, halved and seeded
- 1 tablespoon olive oil
- non-stick aluminum foil
- ¼ teaspoon kosher salt
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 teaspoons Creole seasoning
- 2 tablespoons minced fresh basil leaves
- black pepper
Directions
- Dice 1 onion half; set aside.
- Cut remaining onion half into slices.
- Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
- Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.
- Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin.
- Peel bell pepper halves, and dice 1 half.
- Reserve diced bell pepper and remaining half.
- Dice roasted onion, and set aside.
- Melt butter in a large skillet over medium-high heat.
- Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown.
- Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored.
- Stir in chicken broth and creole seasoning.
- Reduce heat to medium, and cook, stirring constantly,until thickened.
- Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
- Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.