-
1
Add 2 tablespoons olive oil to a saute pan over medium-high heat.
-
2
Once hot, add the olive oil, garlic and onion and saute until translucent.
-
3
Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds.
-
4
Puree the peppers and add to onions and garlic.
-
5
Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer.
-
6
Simmer for 20 minutes.
-
7
Add basil, thyme, salt, pepper, and Cajun spice, to taste.
-
8
Puree the mixture through a food mill and serve hot.
-
9
Place all ingredients in a food processor and puree until smooth.
-
10
Season with salt and pepper, to taste.
-
11
Place mixture in piping bag or plastic dispensing bottle.
-
12
Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
-
13
Combine all ingredients except for seafood, mix well.
-
14
Add seafood and marinate for 10 minutes prior to cooking.
-
15
Cook seafood until done on grill or under broiler.
-
16
Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer.
-
17
Some of the marinade may be served as a dipping sauce.
-
18
Grill or roast corn until tender.
-
19
Remove corn from cob with French knife.
-
20
Saute onion in olive oil and add remaining ingredients.
-
21
Serve as a topping for Fire Roasted Red Pepper Soup.
