[Sca-cooks] Phlip's sauce

Pappa Scott bullheaded67 at yahoo.com
Fri Jun 2 08:31:45 PDT 2006


  Ardenia said:
   
  I use roasted red bell peppers for Pasta Sauce... since I can't have 
tomaotoes

Broil until skin is bl;ackened... dip in a ice water bath , peel, run 
through blender with a touch of olive oil add standard italian 
spices... basil, oregano, parsley, majoram...

For my last batch I used a beef and vegetable broth as the base 
(strained after my demoiselle made a beef stew with no 
thickener..potatoes, onions, carrots, beef, water) I also added in 
half a can of black olives leftover from homemade pizza night.


__________________________________
   
  When roasting peppers or chiles, I prefer to roast them then throw them into a paper or plastic bag until cool.  Then the skin will just slide right off.  Going under water immediately makes for a tougher fight quite often.  A roasted sweet pepper sauce is really a wonderful thing.
   
  Fergus
  _________________________________
  
Thanks for the suggestion, but all of us dislike (in my case, HATE) bell
peppers, and a sauce made as you describe, made with red HOT peppers
certainly wouldn't be bland, but MIGHT just be a bit over the top, even for
me, who loves hot peppers (M doesn't, so hot peppers is another no no).

> Saint Phlip

  Phlip,
   
  The suggestion would be to use sweet Red Bells not a hot red chile.  You could of course use any of the sweet Bells (orange, yellow, red, etc) and a variety would even make for a more complex mouth feel and flavour.  I personally do not care for green bells much but love the sweets.  I of course will use greens when the Holy Trinity is called for in my cajun/creole recipes.  The suggestions of using Balsamic or any other complex vinegar is a good one as well.  Not only for the flavour but to cut some of the intensity of the sausage.
   
  Since the sausage has so much fennel seed, I would suggest perhaps going with a more Greek sauce using a touch of cinnamon and cardamom to the sauce.   You could of course go really old school Greek and make a besamel (the Greek forerunner to the French bechamel).
   
  Not having the onion/garlic available does make things a bit more difficult but are leeks a banned substance?
   
  Another suggestion would be to roast your tomatoes along with the aromatics you can use on a sheet pan prior to turning them into sauce.  It tends to deepen their flavour and bring out their natural sugars.  In one of the restaurants I worked at long ago we used to make large batches of what we called Smutz.  We drizzled romas, garlic, onions and sweet peppers with olive oil on large sheet trays and roasted them in the oven until very done.  This was pureed and kept on hand and used as our tomato base when needed.  It was a nice shot as a flavor addin for a lot of dishes as well.  Enough of my rambling.  Good luck with your dish.
   
  Fergus


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