Super Simple Red Pepper Cream Sauce Recipe
3 Red Peppers (should be fairly plump for their size. Outside looks don't really matter except no bruises or moldy spots)
4 cloves of garlic, smashed.
3 ice cubes worth of chicken stock
1 pint of heavy cream
1 pinch of salt
2 grinds of fresh black pepper
Roast the living $#!+ out of the red peppers on the stove/grill/broiler. Make sure you blacken the entire pepper (leave no spaces for red to show up). Once done, place all in a bowl and cover with plastic wrap and let sit for 20 minutes. The water in the peppers will steam the fruit, allowing the skin to come off easier as well as making it nice and juicy for what's to come. After 20 minutes, under running cold water, rub the skin off the peppers till you have nothing but flesh (no black, it's bitter). Using a knife, cut into the top and peel out the stem and inside seeds and ribs. Rinse it out, then put it back in the bowl. Repeat with the other two.
In a sauce pan, put the heavy cream and 1 clove of the garlic. Stir on medium low heat till it begins to simmer and reduce slightly. Best done near the end of the 20 minute "pepper-steam".
In your food processor/blender, combine all the non-on-the-stove ingredients (peppers, chicken stock, salt, pepper, garlic), and purée till...well...it's puréed. Turn the heat up slightly on the cream, and pour in the mixture, stirring constantly.
Let it continue to cook at Medium Low heat till it begins thickening up, and the color turns a deeper red than it was.
Serve warm on anything you like. Turkey, Chicken, Pasta, Soup, Peanut Butter & Jelly, Popcorn...
4 cloves of garlic, smashed.
3 ice cubes worth of chicken stock
1 pint of heavy cream
1 pinch of salt
2 grinds of fresh black pepper
Roast the living $#!+ out of the red peppers on the stove/grill/broiler. Make sure you blacken the entire pepper (leave no spaces for red to show up). Once done, place all in a bowl and cover with plastic wrap and let sit for 20 minutes. The water in the peppers will steam the fruit, allowing the skin to come off easier as well as making it nice and juicy for what's to come. After 20 minutes, under running cold water, rub the skin off the peppers till you have nothing but flesh (no black, it's bitter). Using a knife, cut into the top and peel out the stem and inside seeds and ribs. Rinse it out, then put it back in the bowl. Repeat with the other two.
In a sauce pan, put the heavy cream and 1 clove of the garlic. Stir on medium low heat till it begins to simmer and reduce slightly. Best done near the end of the 20 minute "pepper-steam".
In your food processor/blender, combine all the non-on-the-stove ingredients (peppers, chicken stock, salt, pepper, garlic), and purée till...well...it's puréed. Turn the heat up slightly on the cream, and pour in the mixture, stirring constantly.
Let it continue to cook at Medium Low heat till it begins thickening up, and the color turns a deeper red than it was.
Serve warm on anything you like. Turkey, Chicken, Pasta, Soup, Peanut Butter & Jelly, Popcorn...