Cuisinart SPB-6 Series DRESSINGS, Vinaigrettes Marinades, Red Pepper Coulis, Thai Peanut Sauce

DRESSINGS, VINAIGRETTES,

MARINADES

Red Pepper Coulis

This coulis combines the sweet taste of the red pepper with its roasted counterpart to create a flavor-packed, yet healthy sauce, perfect for grilled vegetables, chicken and seafood.

Makes about 2 cups

2pounds sweet red peppers (approximately 5 medium peppers)

5cloves garlic, unpeeled

1 teaspoon unsalted butter

1 teaspoon extra virgin olive oil

1 shallot (about 1 ounce), finely chopped

2 tablespoons white wine

1 cup chicken stock or broth

¼ teaspoon fresh lemon juice

¼ teaspoon kosher salt freshly ground pepper to taste

Preheat oven to 425°F.

Place 2 of the 5 (or half the original amount) peppers on a baking sheet with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove the garlic cloves and place in a small heatproof bowl. Return baking tray to oven and continue roasting peppers for an additional 30 minutes, turning peppers a few times to ensure even browning. When peppers are charred evenly, place in the bowl with the garlic and cover tightly with plastic wrap. Let peppers steam and cool to loosen skins, at least 30 minutes. Once cool, peel the skins and remove seeds and discard. Reserve cleaned peppers with peeled garlic cloves. (May store the peppers and garlic together in plastic food storage bag overnight in refrigerator). Chop the remaining peppers into 1-inch pieces.

Heat butter and olive oil in a 3-quart sauté pan over medium heat. Add chopped shallot and sauté for about 2 minutes, being careful not to pick up any color. Add the chopped raw peppers and stir to coat with oil. Reduce heat to low and cover. Allow peppers to sweat over low heat for about 30 minutes until tender, stirring occasionally. Remove lid from pan and increase heat slightly. Add wine and stir until liquid is mostly evaporated, about 2 minutes. Add chicken stock, bring to a simmer and reduce by half, about 5 minutes.

Place the cooked peppers with the reserved roasted peppers (discard garlic or reserve for later use) in the blender jar. Add salt and lemon juice. Select Purée and blend for about 30 seconds. Taste and adjust seasonings to your liking.

Nutritional information per serving (¼ cup):

Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g

• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g

Thai Peanut Sauce

An addictive sauce, traditionally used for chicken or beef satay – also

delicious spooned over steamed rice or sautéed vegetables.

Makes about 1 cup

1serrano chili, seeded and roughly chopped

1clove garlic

1inch piece of ginger, peeled and roughly chopped

1cup roasted, unsalted peanuts

½ cup coconut milk (may use lite)

2 tablespoons soy sauce

2 tablespoons brown sugar, packed

1tablespoon sesame oil

1tablespoon thai red chili paste

1tablespoon seasoned rice vinegar

2 teaspoons fish sauce

Place chili, garlic, and ginger in the blender jar. Select Chop, then pulse 3–4 times to roughly chop. Add remaining ingredients. Select Liquefy and blend for 20–30 seconds until smooth and thick.

Serve immediately; can be stored in refrigerator for a week.

Nutritional information per serving ( 1⁄8 cup):

Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g

• sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g

16