There must be as many recipes for roasted red peppers as there are cooks but that’s okay because this is not about the red pepper, roasted, charred or otherwise. This is about the mustard (certainly not about the tuna). Okay, kind of silly I know, but typically mustard is the dance partner, not the lead. In this humble sauce though, mustard can both lead and follow. It can be assertive, or gentle but is rhythmic, if not tame. The red pepper will follow mustard’s lead or give up a twirl of its’ own without stealing the show. They can do the tango if you like it caliente, or the waltz if you prefer a little more cream. Bottom line is, this sauce is a workhorse that can do the job better than many. Since a sauce, by nature, always has a leading lady, I wanted to pair it with a real star, ahi tuna (unadorned) to show that, as in life, there is always room for more than one star in the show.
Charred red pepper mustard (sauce)
I’ve written about this here before, but didn’t give it a proper bit of space. As I often pull it out to use for a party, I felt it worthy of sharing with everyone for Fiesta Friday (to disguise the fact that the real star on the plate might actually be the red fish…ssshhh, don’t tell Angie).
There are as many uses for this mustard (sauce) as there are ideas. I like it best with fresh tuna, grilled sausage or to dress white beans. It is good with each of these separately, but all actors combined and you have a real show. It goes well with crab cakes, roast pork and grilled prawns. I’m also thinking fennel, chicken, or a seasoning for soup. Sky’s the limit – so think big and give it a whirl.
INGREDIENTS (loosely)
1 large red bell pepper
1 small paper bag
2 TB Grey Poupon Dijon mustard
2 (+/-) shakes cayenne pepper
2 TB (+/-) tap water
1 – 3 TB crème fraîche or olive oil
You can roast the red pepper with any method by which you are accustomed. I like to char mine over an open flame until very black and slightly peeling. You should have a good fan so as not to disturb the occupants of the house. When the weather is agreeable, outside on the grill works too. When the pepper resembles a charred shell, put it into a paper bag and let sweat for a good 10 minutes or for as long as you might need. Before using, remove from the bag, peel away the burnt skin and tear it into half. Remove the seeds and stem, tossing away for compost. I sometimes cut off a few slivers of the meat to put in a salad or omelette before giving the rest up for sauce (I did go to the trouble of charring this and upsetting the nose of my dogs and husband you know?).
In the bowl of a food processor, place the meat of the red pepper along with the mustard, a few shakes cayenne and 1 TB water. Process until smooth adding more water if needed. Add the crème fraîche or olive oil, starting small and adding more to your taste. If you feel spicy, add more cayenne; to mellow, add more crème. That’s it; pretty simple yet the taste is complex.
Delicious, Stacey! This looks to be worthy of being called “sawse” versus plain old sauce, to me. The final product has a beautiful color…love it. 🙂
Ooh, I like the sound of that. This “sawse” would go well with your crab cakes. Thanks.
Crabby Patties with sawse… I LOVE the sounds of that!
You write so well not only cook but write! 🙂
She is an author. Her pen name is J.K. Rowling.
Haha I know jk Rowling x
What, really? You know her? You mean she’s not Stacey?
Now your confusing me but that’s not hard to do haha
You see I’m on my phone and no idea what I wrote in the first place lol
It’s ok to be confused. Heck, half the time I don’t know what’s going on. Better that way. Lol…
Ok now I am at the computer and looked back to our convo, JK Rowling writes the Harry Potter books are you telling me that Lead and Follow is that woman? lol..really? faints
Sorry to have missed the conversation, was hanging out with my cousin in from California. You guys crack me up.
oh sounds like you had a fab time x
You mean I’m rich? Good to know…
I appreciate your vote of confidence, thanks. I could, of course, say the same about you.
awe, thankies oh yes you said could, you didn’t actually do it..haha
Could, would, did, I say it now, great writer, great cook, you…semantics, cheers.
Just teasing you 🙂 xx
I saw the red fish, Stacey! Fish doesn’t scare me anymore; learned to appreciate it from you. Especially red fish, haha…
I still owe you a blue fish…when you least suspect.
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delicious!
…and nutritious. Thank you.
Great idea to make charred peppers on the stove!! As for the list of ideas, you’ve convinced me, I’m going to try this recipe. Thanks for sharing with the folks at Fiesta Friday!
Thanks. I just love watching the skin change color and to breath in the intense aroma of pepper. I don’t have the sensitivities to smoke that Tom, Ginger and Buddy have; I try to do it outside when they are around.
The sauce is a good go to for most anything, hope you do try.
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Charred red peppers…yum…joined with mustard…yum! This would definitely go great with fish, or as dip for something deliciously fried like jalapeno poppers, I’m thinking. Have a great day, Stacey!
Yes, it does go with many things, fried jalapeños sound particularly tempting. Lazy Sunday, enjoy.
Oh, I need to try this, Stacey. I recently made a batch of my red pepper pesto and am on a red pepper kick! 🙂
Have to agree with eclecticoddsnsods, in that this is beautifully written. And have to admit I would never have thought of combining charred pepper with mustard. Even though I happen to like both. Especially when the peppers have been chargrilled like you’ve done them. I no longer have gas to cook with, and grilling them on electric just isn’t the same.
Thanks, so kind. If you don’t have gas, you can achieve the same effect under a broiler. In that case, I usually cut in half and remove stem and seeds first. You need to watch a little more closely so as not to start a fire. Good to hear from you.