by drbabs
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by Melanie.Einzig
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by Melanie.Einzig
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by drbabs
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by drbabs
A&M's Testing Notes:
Expand Collapsedrbabs's Notes:
Expand2 generous tablespoons good olive oil Ask a question about this ingredient
1 large vidalia or other sweet onion, cut into approximately 1 inch pieces Ask a question about this ingredient
3 red (and yellow) bell peppers, roasted, skins removes, and cut into 1 inch by 1/2 inch (approx) pieces Ask a question about this ingredient
2 cloves garlic, finely chopped (but not too fine) Ask a question about this ingredient
1 generous pinch of salt Ask a question about this ingredient
2-4 tablespoons sherry or red wine vinegar Ask a question about this ingredient
1/2 teaspoon smoked paprika Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
In a large skillet, heat olive oil over medium heat. Add onions, peppers and garlic, and saute, stirring frequently, until softened. You might need to raise the heat somewhat, because you want everything to brown.
Ask a question about this stepOnce the vegetables have started to brown, stir in just enough vinegar to deglaze the pan and scrape up the fond on the bottom of the pan. Stir in paprika, reduce heat to very low, cover, and continue to cook, stirring occasionally, until the vegetables are browned and caramelized. Taste and add salt and pepper as needed.
Ask a question about this stepYou can keep any leftovers in the refrigerator for a few days. (It never lasts more than a few days in my house.)
Ask a question about this stepOh, what a great idea! I'm so glad you liked it, and thanks for the suggestion!
This is such a great recipe. I have made it several times now and I always double it. Thanks for the wonderful recipe!
It always surprises and delights me when people try my recipes. Thank you so much--I'm very happy that you enjoyed it.
I had this with some double-thick pork chops off the grill last night, and it was fabulous! Thanks for such a great recipe. - S
Congratulations on the EP and being the runner up finalist, drbabs; I have often combined red pepper and onion in this manner and used for various dishes, I can't wait to try your special added touches!
Vidalia onions are my favorite, but I can never find them here in Dallas! Sounds like I just need to order a crate so I can make this over and over again. I had this last Sunday (using local yellow onions) and served it with A&M's savory whipped cream and toast. Delicious!
They're my favorite, too--I'm so surprised that they're easier to get in NY than Dallas! Any sweet onion works with this recipe. So glad you liked it!
I cannot wait to try this. The family loves caramelized onions on most meat, but how wonderful would it be to add some red bell pepper and smoked paprika. Thank you for this brilliant suggestion!
Congrats on being a finalist!! This looks so good and I have all the ingredients on hand...will be making very soon...I'm with fiveandspice as a topping for pizza!
Congrats! I think this is going to be a delicious new pizza topping for me, yum yum!!!
OMG! I just got home from Rosh Hashanah services and found THIS!!! I am SO excited to be a finalist--thank you all so much for all your nice words! Happy New Year, everyone!
Yea drbabs! Congrats on this Editors' Pick and good luck as a finalist...crossing my fingers!
This looks GREAT! Congrats on being a finalist!!!!
Congratulations on being a finalist, can't wait to try this one myself (though probably not with breakfast cereal). ;-) - S
How funny! I'm making this right now!! Just came back to the computer for another scan of the ingredients to be sure I had it all! : )
Lovely recipe drbabs, congrats!!
Congrats on being a finalist! I'm making this tonight for tomorrow night's happy hour with crostini. Yum!
Yay! Congrats on being a finalist!
Congrats on being a finalist - thumbs up!
LUV it!!... so easy, so tasty, so fragrant. I did not have smoked paprika on the spice shelf so I used a cajun seasoning!
My mind is buzzing with all the things this would be great with..... pork, fish, beef, breakfast cereal!
My husband grew up in a kosher house, and although we don't keep kosher, he has never been able to get his mind around eating pork. (Except for bacon which, as you know, is a vegetable.) But I think you're right--I might even deglaze the pan with apple cider or cider vinegar if I were making it with pork.
This looks really yummy! ;)
Stephanie is the Head Recipe Tester of Food52.
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The simplest of ingredients: red pepper, sherry vinegar, sweet onion, garlic and smoked paprika (we used sweet).
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We chose the stovetop method for roasting peppers: quick, fun and very easy to control for us control freaks.
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A watched pepper... (That's Allie in the corner, by the way, with the apron that matches her skirt.)
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Once the peppers are blistered and charred all over, it helps to wrap them in plastic or a brown paper bag until they're cool enough to handle; this way, the skins steam away from the flesh.
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We tested this dish with both a sweet and a regular onion -- both were great, but we preferred the mellowness of the sweet.
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Amanda chops garlic so quickly her hand is a blur!
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Unwrapping the cooled peppers.
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Amanda reminds Merrill that peeling off burnt pepper skins is FUN!
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The pepper and onion pieces should be roughly the same size -- feel free to go smaller for a more delicate presentation.
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The veggies caramelize in a little olive oil for 5 minutes or so.
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In goes the sherry vinegar -- we used 2 tablespoons and found it to be perfect, but if you'd like more acid, use more!
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The smoked paprika, or pimenton.
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A quick stir, and a lid, and then just let that goodness simmer slowly away while you do your laundry, clean the basement, reorganize your filing cabinet -- whatever.
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Mmmmm....green bell pepers and a lot of parsley in cooking tastes delicious...Never lasts for next day !!!! it goes very well with Greek feta cheese...<3