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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Lobster-and-Corn Chowder with Roasted-Red-Pepper Cream Ingredients:
1 large red bell pepper |
1 large garlic clove, minced |
1/2 teaspoon saffron threads |
pinch ground red pepper |
3 tablespoons olive oil |
1 1/2 tablespoons whipping cream |
1/4 teaspoon salt |
Directions:
1. Place pepper on an aluminum foil-lined baking sheet.
2. Broil 5 inches from heat (with electric door partially open) about 5 minutes on each side or until pepper looks blistered.
3. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel pepper; remove and discard seeds.
4. Process pepper and next 3 ingredients in a food processor until smooth. With processor running, pour oil through food chute, processing until mixture thickens. Add whipping cream and salt; pulse 2 or 3 times.
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