Yummy Red Pepper Sauce
Ingredients
- 1 Tbs. plus 1 tsp. garlic/peppercorn infused olive oil, divided
- 1 Tbs. plus 1 tsp. chili pepper infused olive oil, divided
- 1 large onion, minced
- 1 rib celery, minced
- 1 carrot, shredded
- 1 clove crushed/minced garlic
- 3 Tbs. Spanish paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. salt
- 1 tsp. ground celery powder
- 1 tsp. minced/milled basil
- 1 lemon, zest it first, then squeeze the juice
- 1 lime, zest it first, then squeeze the juice
- 2 fish fillets (i.e.: mahi-mahi) and/or boned/skinless chicken breasts
- 3-4 Tbs. butter
- 1/2 C. heavy/whipping cream
Directions
Using the 2 Tbs. respectively of the oils, sauté the vegetables until semi-soft with some texture left to them. Add spices and simmer 1-2 minutes to infuse and bring the toasted flavors out. Turn your flame off and add the zests of both lemon and lime, then the juices of both. Once your mixture has reached the desired consistency, drain through a colander, saving the oil that drains from it.
Using that drained oil and any additional, depending on the size of your vegetables and how much liquid/oil remains, sear chicken and/or fish quickly, then turn your heat to very low. Using an immersion-blender/food processor/etc, blend vegetable mixture to a smooth paste and add to the meat.
Simmer until the meat is done but not dried out, about 10 minutes. Add the cream and bring about the simmer once again. Turn off your heat completely and add the butter, mixing thoroughly to thicken slightly more and add a wonderful flavor combination. The chicken and fish dishes each had a slightly different variation of flavor because of the different meats, but both were absolutely delicious.
Meal Planner: For a special Valentine's Day dinner, serve this over a bed of sautéed spinach with toasted almonds along with Angel Hair Pasta with Creamy Mushroom Sauce and some sort of salad. Add his favorite Hot Fudge Cake and he should be a happy man.
From: Annie
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