Steven Raichlens Romesco Sauce Recipes

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STEVEN RAICHLEN'S ROMESCO SAUCE



Steven Raichlen's Romesco Sauce image

Provided by Steven Raichlen

Categories     weekday, condiments

Time 35m

Yield 2 cups

Number Of Ingredients 14

1 dried ancho chili (or 3 dried anorra chilies), stemmed
2 tablespoons blanched almonds
2 tablespoons hazelnuts
3 ripe tomatoes (about 1 1/4 pounds), cut in half
1 small onion, peeled and quartered
1/2 red bell pepper, seeded
1 jalapeno pepper, halved and seeded
5 cloves garlic, peeled
1 slice country-style white bread
1/4 cup finely chopped flatleaf parsley
1/2 cup extra virgin olive oil (preferably Spanish)
2 tablespoons red wine vinegar, or more, to taste
1/4 teaspoon sugar, or more, to taste
Salt and freshly ground black pepper

Steps:

  • Soak chilies in hot water until soft and pliable, 30 minutes. Drain, reserving the soaking liquid, and blot dry.
  • Meanwhile, preheat broiler. Arrange nuts on a foil-lined baking sheet, and broil until toasted and fragrant, 4 to 6 minutes, shaking the pan two or three times to insure even browning. Transfer nuts to a plate. When they have cooled a bit, rub hazelnuts between the palms of your hands to remove skin. (Don't worry about removing every last bit.)
  • Arrange tomatoes, onion, bell pepper, jalapeno pepper and garlic on the baking sheet, and broil until darkly browned, turning to insure browning is even. This will take 4 to 6 minutes a side: remove vegetables as they are ready. Transfer vegetables to a plate and let cool.
  • Place bread on baking sheet, and toast under the broiler, 2 minutes a side, until dark. Break toast into several pieces.
  • Place nuts and toast in food processor, and grind to a fine powder. Add vegetables and parsley, and puree to a coarse paste. Add oil, vinegar, sugar, salt and pepper, and process to mix. The sauce should be thick but pourable: if it is too thick, add a little soaking liquid from the chili. If desired, add salt, sugar or vinegar to taste.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 27 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 6 grams, TransFat 0 grams

FRANCES'S ROMESCO SAUCE



Frances's Romesco Sauce image

Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams a la Plancha.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 cup blanched almonds, toasted (about 6 ounces)
2 cloves garlic, peeled and coarsely chopped (2 teaspoons)
1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1 cups)
1 teaspoon sweet smoked paprika
1/4 teaspoon hot paprika
2/3 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.

ROMESCO SAUCE



Romesco Sauce image

Provided by Amanda Hesser

Categories     condiments

Time 1h45m

Yield About 2 cups sauce

Number Of Ingredients 10

5 ripe baseball-size tomatoes, cored and halved
8 large cloves garlic
Olive oil, preferably from arbequina olives (see note)
Sea salt
1/3 cup blanched almonds
10 blanched hazelnuts
1 dried ancho chili pepper (soaked in very hot tap water for 20 minutes)
2 fire-roasted piquillo peppers
Aged sherry vinegar
Red wine, preferably from Priorat or Rioja

Steps:

  • Preheat the oven to 400 degrees. Lay tomatoes, cut side up, and garlic cloves in a medium roasting pan. Sprinkle with olive oil and season with salt. Roast for 15 minutes and then reduce the heat to 350 degrees. Roast another 60 to 75 minutes. (The garlic should be soft after 20 minutes; remove it and let cool.)
  • Meanwhile, coat a small sauté pan with 1/8-inch olive oil. Place over medium heat. When the oil shimmers, add the almonds and hazelnuts and cook until toasted a golden brown, about 2 minutes. Remove and cool on paper towels.
  • Remove the seeds from the ancho chili and discard. Scrape the thin layer of flesh from the skin. Place this pulp, along with the tomatoes, nuts and piquillo peppers, in the bowl of a food processor. Squeeze the garlic from its skin and add it. Pulse a few times to blend it and then, leaving the processor on, pour olive oil through the feed tube in a thin stream. The sauce should become thick and creamy, like a mayonnaise. About 1 cup of oil should be enough. To sharpen it, season with salt and add a tablespoon or two of vinegar and red wine. Serve with grilled scallions. (Brush with olive oil, season with salt and grill until charred and soft or roast in a 350-degree oven; peel to tender part, then serve.).

CHEF JOHN'S ROMESCO SAUCE



Chef John's Romesco Sauce image

One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h30m

Yield 24

Number Of Ingredients 9

3 large red bell peppers
½ cup olive oil
8 cloves garlic
1 cup cubed stale bread
¾ cup roasted almonds
¼ cup sherry vinegar
1 tablespoon smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt, or more to taste

Steps:

  • Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
  • Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
  • Toast bread in the oil until golden brown, 2 to 3 minutes.
  • Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
  • Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 91.3 mg, Sugar 1.2 g

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