Appetizers & First Course

Featured Recipe

Stuffed Piquillo Peppers

Yield: 10 servings
Source: Beni Velazquez, Chef/Partner, Bar + Bistro @ The Arts Factory, Las Vegas, NV
    • 4 oz. The Perfect Purée Roasted Red Pepper Puree,  thawed
    • 1 oz. steel cut oats
    • 3 oz. carrots, shredded
    • 3 oz. shallots, chopped
    • 1 oz. garlic, finely minced
    • 2 oz. olive oil
    • 8 oz. red kidney beans
    • 2 oz. piquillo peppers
    • 2 tbsp. sofrito
    • 1 tbsp. thyme, rosemary and parsley mix
    • 1 tsp. cayenne pepper
    • 1 tbsp. lemon juice
    • salt and white pepper to taste
    • 10 oz. vegetable stock
    • 30 piquillo peppers

Method:
1. Preheat the oven to 350 degrees. Mix the first 13 ingredients and blend well in a food processor.
2. Stuff the piquillo peppers with the mixture.
3. In a baking dish, fill with vegetable stock to come about half way up the height of the pepper. Bake for 20 minutes.


Romesco Sauce:
    • 2 slices baguette bread, crust removed
    • 1/2 cup sherry wine vinegar
    • 3/4 cups almonds, sliced
    • 1 lb. tomatoes, ripe
    • 1/4 lb. Spanish onions
    • 8 cloves garlic, whole peeled
    • 1 tbsp. thyme, fresh
    • 2 tbsp. parsley, fresh
    • 1 tbsp. smoked paprika
    • 1/2 tsp. black pepper, freshly ground
    • 3/4 cup olive oil
    • 1/2 cup heavy cream
    • 2 tbsp. unsalted butter
    • salt to taste

Method:
1. In a large bowl, soak the bread in the Sherry wine vinegar for about 20 minutes. Roast the almonds in the oven for about 15 minutes or until golden brown in color.
2. Cool the almonds completely, then grind them in food processor until finely ground but not oily.
3. Now place tomatoes, onions, garlic and thyme with a little oil and bake until golden in color, about 30 minutes
4. Add the vinegar soaked bread, tomato mixture, paprika, salt and pepper and place in a food processor, blending until evenly pureed.
5. Keeping the food processor running, add the olive oil in a thin stream.
6. Pour into a pan and add the heavy cream and butter and heat at medium heat to blend and make sauce.
7. Place sauce on a plate with the stuffed pepper on top. Garnish with some fresh herbs.

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