Roasted Red Pepper vinaigrette recipe?!
Answers: I saved the liquid from a jar of roasted red peppers. I thought it could make a nice vinaigrette. What type of vinegar would work, and what other ingredients would be good?
The liquid is water based, as is the vinegar, so both will need to be emulsified. Therefore, I would use a very strong vinegar as opposed to a milder vinegar or citrus, so not much will be needed to provide the acid balance. Then salt, (not too much as the juice as salt also) pepper, thyme, garlic, a bit of Dijon mustard, and the oil. Emulsification will be easiest in a blender.
INGREDIENTS
* 3 large red bell peppers
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 2 tablespoons mayonnaise
* 2 tablespoons grated Parmesan cheese
* 3 cloves crushed garlic
* 1/2 teaspoon dried basil
* salt and pepper to taste
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black.
3. Remove from oven and set aside to cool. Remove stems and skins.
4. Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
A little bit of balsalmic would be good - if you need more liquid, try some white wine or water - or even a little EEVO if the peppers weren't already in oil.
my basic vinaigrette is 1/3 C vinegar to 1C oil
salt.pepper.1 minced garlic clove,1/4 C minced onion...1tsp parsley.
In my experience, the liquid from jarred peppers is usually just water; I think it would be better used in a soup or to thin sauce than a vinaigrette.
Anyway, this is the recipe I use for roasted red pepper vinaigrette (I think I got it off of the Food Network website). If you're using just the liquid, I would combine the other ingredients, then add the liquid to taste.
1/2 jar (or 1 cup) roasted red peppers
1/4 cup fresh basil leaves
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
*In a blender, combine roasted red peppers, basil, oil, vinegar, salt, and ground pepper. Puree until smooth. Pour dressing over greens just before serving.
BEEFBURGER LOAF
2 envelopes Knox unflavored gelatin
1/2 cup cold water
2 Knorr beef bouillon cubes or 1 T. beef soupbase
1 1/2 cups boiling water
3/4 cup vinaigrette or salad dressing
2 lb. lean ground beef
1/2 tablespoon garlic, minced (optional)
1/2 cup finely chopped sweet onions
1/2 cup chopped red and green peppers (optional)
1/4 cup stuffed olives, sliced
In a saucepan, soften the packets of gelatin in cold water. Allow to sit 10 minutes. Over low heat, stir until dissolved.
In 1 1/2 cups boiling water, dissolve bouillon cubes or soupbase; add ingredients to saucepan. Remove from heat and allow to cool.
Gradually stir in vinaigrette or salad dressing. Combine well and refrigerate until slightly thickened.
Brown meat with chopped garlic (optional), onions (and peppers if using). Drain and pat dry with food-grade paper towels to remove excess fat. Cool.
Combine meat mixture with gelatin mixture thoroughly. Pour into an 8x12x2" pan or fancy mold and refrigerate until firm. May be kept 2-3 days.
To unmold, dip mold for 10 seconds in boiling hot water, then while still upside down, cover with serving dish, then invert.