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Roasted Red Pepper-and-Vidalia Onion Gravy:
 
   
1 large Vidalia onion, halved vertically
 
1 large sweet red bell pepper, halved and seeded
 
1 tablespoon olive oil
 
Non-stick aluminum foil
 
1/4 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
 
   
Dice 1 onion half; set aside.
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Roasted [[red pepper]]-And-Vidalia [[Onion]] Gravy:
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.
 
   
Yield: 3 cups
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*1 Large Vidalia [[Onion]], Halved Vertically
  +
*1 Large Sweet Red [[bell pepper]], Halved And Seeded
  +
*1 Tablespoon [[olive oil]]
   
  +
Non-Stick Aluminum Foil
  +
*1/4 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
   
==Contributed by :==
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[[black pepper]]
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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[[Category:catsrecipes]]
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Dice 1 [[Onion]] Half; Set Aside.
  +
  +
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
  +
*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.
  +
  +
Process Gravy Mixture And Reserved [[bell pepper]] Half in a BlenderUntil Smooth, Stopping to Scrape Down Sides.
  +
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Combine Gravy Mixture, Reserved Diced Roasted [[bell pepper]], DicedRoasted [[Onion]], [[basil]], And [[black pepper]].
  +
  +
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Yield: 3 Cups
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==contributed by :==
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* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
  +
[[category:catsrecipes]] [[Category:Sweet pepper Recipes]] [[Category:Cayenne pepper Recipes]] [[Category:Pepper Recipes]] [[Category:Flour Recipes]] [[Category:Olive oil Recipes]] [[Category:Kosher salt Recipes]] [[Category:Chicken broth Recipes]] [[Category:Onion Recipes]] [[Category:Basil Recipes]] [[Category:Butter Recipes]] [[Category:Oil Recipes]] [[Category:Salt Recipes]]

Revision as of 15:30, May 7, 2007


Roasted red pepper-And-Vidalia Onion Gravy:

Non-Stick Aluminum Foil

black pepper


Dice 1 Onion Half; Set Aside.

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

  • 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.

Process Gravy Mixture And Reserved bell pepper Half in a BlenderUntil Smooth, Stopping to Scrape Down Sides.

Combine Gravy Mixture, Reserved Diced Roasted bell pepper, DicedRoasted Onion, basil, And black pepper.


Yield: 3 Cups


contributed by :

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