Red Pepper Sauce?

Just use regular breadcrumbs. As for the red pepper sauce, I don't know why you have it stuck in your head that it has to be red pepper sauce. Lots of other stuff would work just as well. For example, a simple lemon aioli could do the trick.

Heh yeah. Do you remember what it tasted like? What kind of consistency was it? There are a million ways to do this.

red chile gravy

i think i posted an answer somwhere else here but will give you what i have that think will workfor you as you seem to be running out of time..this is a southwestern red chile gravy, so its gravy consistency and its spicy but a tad sweet, not overpowering and its EASY! you probably have everything in your pantry as well..i serve it with green chile and garlic roasted turkey, but it goes nicely with pork or chicken or even fish..also freezes well
1/2 cup olive oil
1 cup minced onion
4 minced garlic cloves
1 tbl oregano
1/2 cup red chile powder ( i use an ancho chile powder)
3 tbl brown sugar
2 1/2 tsp ground cumin
3 1/2 cups chicken broth
heat oil and saute the onion, garlic and oregano.add next 4 ingredients, then whisk in chicken broth. bring to a boil, whisking constantly, then lower to a simmer for 5 minutes..do hope it helps...

There's a cream-red (bell) pepper sauce that's more or less traditional with pork, chicken and fish in the South. Does that sound like what you're thinking about? If so:

AMERICAN RED PEPPER SAUCE

Ingredients

2 tbs extra virgin olive oil
1 shallot
1 tbs tomato paste
1 clove garlic
2 bell peppers
1/2 cup madeira or dry sherry
1 cup chicken stock (roasted, if possible)
pinch thyme
salt
white pepper
1 cup heavy cream
2 tbs cold butter

Technique

Mince the shallot and the garlic. Seed and core the peppers, remove the membranes. Cut the flesh into rough dice.

Heat a frying pan to temperature over medium-high heat. Holding the pan off the heat, add the olive oil. Swirl the oil in the pan to make sure it's hot enough (hot oil runs very easily, and you can see it shimmer). Add the shallot to the pan, saute until it softens (1 minute). Add the tomato paste to the pan, let it sit on the heat for 30 seconds (to form a fond), then move it around for another minute until the paste starts to darken. (This is called a pincage) Add the garlic and the green pepers. Cook for minute.

Add the wine and scrape any tomato paste stuck to the bottom of the pan into the liquid. When the wine boils, add the stock the thyme and a pinch of salt and white pepper. Reduce over high heat to half the volume. Add the cream, and reduce again to half the volume. Sauce should now be a light nappe.

Pour sauce into a blender. Puree using hot-liquid technique. (Run blender with cover off, or with the little pour cap removed, and the opening loosely covered with a towel.) Or, sauce can be pureed with an immersion blender.

Pour sauce from blender into a sauce pan through a fine sieve. Sieving will remove bubbles form the sauce, making it smooth and glossy. Taste and adjust for salt and pepper. Return to medium heat for a minute or two. Cut the butter into four pieces. Incorporate the pieces one at a time, adding each successive piece when the preceding piece is half melted. Turn off the heat when the third piece goes into the sauce, and incorporate it and the fourth piece with residual heat.

Tell your old man, "Happy Birthday,"
BDL