Archive | April, 2012

The Long Awaited Romesco

24 Apr

Romesco

First off, happy spring to you all! Now that the sun is shining and the fresh produce is abundant, I promise The Kitchen Sink NW will be making more of a routine appearance. It’s amazing how fast the months pass by when the sky is gray and your math teacher is on a mission to ruin your life…

Jumping straight back into it, here is my base recipe for Romesco. I say base as the amount of seasoning that goes into it always differs a bit depending on the batch. Everyone seems to have a different recipe for this fantastic Spanish sauce as well, so be creative and add ingredients as they seem fit. This recipe will give you a great reference, and the end result should be spicy and smokey, with hints of rich nuttiness and bright acid.

This sauce tastes great with just about anything, be it grilled shrimp, charred green onions, or spread on a hot sandwich with melted pepper jack, flank steak and a perfectly ripe avocado.

Here we go.

Makes 1 large bowl

Ingredients:

2- cups roasted red bell peppers (I have found the sauce tastes much better with jarred roasted red bell peppers, I use Mezzetta brand from Napa)

3-4- chipotle peppers in adobo sauce

3- tablespoons adobo sauce

1- cup marcona almonds

1/2- cup oven roasted hazelnuts (dry roasted at home at 350 for about 8-10 minutes)

4-5- cloves garlic

1/2- 3/4 cup olive oil

4- tablespoons sherry vinegar

2-tablespoons sherry wine

juice of 2 lemons

salt to taste

3-4 slices day old bread (french or sourdough works great)

Directions:

Add peppers, adobo sauce, nuts, and garlic to a food processor and blend until well combined. Slowly add oil, vinegar, lemon juice and salt. Add more oil as needed and season to taste. When the flavor is right, add bread and pulse until well combined, adding as much as needed until you reach your desired thickness.

Serve and store extra in a sealed container in the fridge. Should last for about a week or so.

Enjoy and stay tuned for more (I swear) to come soon!