Serrano Ham Wrapped Yellowfin Tuna With Romesco Sauce Recipes

SERRANO HAM-WRAPPED FIGS

Serrano Ham-Wrapped Figs image

"These figs are easy to pick up and eat if you happen to be using your other hand for a glass of sangria!"

Provided by Jose Garces

Categories appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 cup dry red wine
1/4 teaspoon whole cloves
1/2 teaspoon allspice berries
1/2 teaspoon black peppercorns
16 dried Mission figs
2 ounces Serrano ham or prosciutto, sliced paper-thin
1 tablespoon sherry vinegar
For the crema:
1/2 cup crumbled blue cheese (preferably La Peral; about 2 ounces)
4 ounces cream cheese
1/4 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon roasted garlic
Kosher salt and freshly ground pepper

Steps:

Prepare the figs: Combine the wine, 1 cup water, the cloves, allspice and peppercorns in a medium saucepan and bring to a boil. Pour over the figs in a large bowl and let soak at room temperature, 1 hour. (The figs can be prepared up to 1 week ahead; refrigerate in an airtight container.)
Meanwhile, make the crema: Combine the blue cheese, cream cheese, mayonnaise, buttermilk and roasted garlic in a blender; puree until smooth. Season with salt and pepper. (The crema can be made up to 1 day ahead; refrigerate in an airtight container.)
Drain the figs and remove the stems. Carefully wrap each fig with a piece of ham, trimming as necessary. Place small dollops of the crema on a serving platter. Arrange the wrapped figs on the crema and drizzle with the vinegar.

SERRANO HOT SAUCE

Serrano Hot Sauce image

This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden.

Provided by Jon Rachiele

Categories Side Dish Sauces and Condiments Recipes

Time P1DT21m

Yield 100

Number Of Ingredients 4

Ingredients

14 serrano chile peppers, stemmed
6 cloves garlic, smashed
1 ½ tablespoons kosher salt
1 ½ cups distilled white vinegar

Steps:

Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
Strain sauce through a fine-mesh strainer; store in the refrigerator.

Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 86.4 mg

SERRANO-HAM-WRAPPED YELLOWFIN TUNA WITH ROMESCO SAUCE

Serrano-Ham-Wrapped Yellowfin Tuna with Romesco Sauce image

Provided by Adolfo Garcia

Time 45m

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

4 dried New Mexico chiles
2 cups boiling-hot water
1 large red onion, halved and thinly sliced
3 garlic cloves, peeled
1 tablespoon olive oil
1/3 cup almonds with skins (raw; about 2 oz)
1 cup bread cubes (1/2 inch) from a 10-inch Italian or French loaf
4 bottled piquillo peppers
1 teaspoon paprika
1/4 cup red-wine or Sherry vinegar
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
8 (1-inch-thick) rectangular pieces center-cut sushi-grade yellowfin tuna (1/4 lb)
1/4 teaspoon salt
1/4 teaspoon black pepper
8 very thin slices serrano ham (about 1/4 lb)
1 tablespoon olive oil

Steps:

Cover chiles with boiling-hot water and soak until softened, about 30 minutes.
Put oven rack in middle position and preheat oven to 400°F.
While chiles soak, toss onion and garlic with 1 tablespoon olive oil in a shallow baking pan, then spread out evenly and roast until golden, 15 to 20 minutes. Stir in almonds and bread cubes and roast until almonds are golden, about 10 minutes. Cool in pan on a rack.
Drain soaked chiles in a sieve set over a small bowl and reserve soaking water. Discard stems and seeds.
Blend soaked chiles (use caution when blending hot liquids), roasted bread mixture, piquillo peppers, paprika, vinegar, extra-virgin olive oil, and salt until smooth, adding reserved chile water, 1 tablespoon at a time, to thin to desired consistency.
Sprinkle tuna all over with salt and pepper and tightly wrap middle of each piece with a slice of serrano ham (ends of tuna will be exposed).
Heat 1 tablespoon olive oil in a 12-inch heavy skillet over high heat until just smoking, then sear tuna, turning over once, until ham is golden brown and crisp but tuna is still very rare in center, about 3 minutes total.
Serve tuna with sauce.

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