Text 10779, 108 rader
Skriven 2008-07-19 11:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Navy
================
-=> Quoting Hap Newsom to Dale Shipp <=-

 HN> One of the biggest thrills at the end of patrol was the escort
 HN> boat bringing out fresh veggies, eggs, and milk...you'd see
 HN> people sitting around the boat eating a head of lettuce like an
 HN> apple! and eggs, oh the eggsssssess!

I have a friend who is retired navy. He always developed a craving
for milkshakes, even stronger than for beer. As soon as he hit shore
he would have two milkshakes, one vanilla, one chocolate, then head
off to a bar for about 20 beers. The mixture didn't seem to do him
any permanent harm. He also used to talk about having 6 egg
breakfasts the next morning despite a wicked hangover.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Basic Romesco Sauce
Categories: Spanish, Sauces
  Servings: 2 cups

      2 oz Nora peppers (about 8 to 10)
           Water
    1/4 c  hazelnuts
    1/4 c  Marcona almonds
      4    Roma tomatoes
    1/4 c  plus 2 tb best-quality
           -olive oil, divided
      1 oz premium country white bread,
           sliced, crusts removed
      3    cloves garlic
      1 ts sea salt
      1 ts sweet Spanish paprika
      2 TB Jerez vinegar

This is a classic Catalonian sauce. In Spain the sauce, in a
regional variation called a "salbitxada," is paired with the grilled
spring onions called "calcots." It's the featured sauce in the
spring onion festival; the "calcotada"; where the delicate onions
are grilled, then dipped in bowls of the heady stuff.

Traditionally, romesco is made with dried Nora peppers, a Spanish
variety that's a visual dead ringer for the Mexican Cascabel chile
pepper. The Nora has the same color and earthy notes as the Cascabel
but is sweeter.

At Bar Pintxo in Santa Monica, Calif., chef-owner Joe Miller throws
a few pickled Spanish green Guindilla peppers into his romesco.
Mozza executive chef Matt Molina does his with earthy smoked
paprika. La Espanola co-owner Juana Faraone has a copy of a
50-year-old Catalonian recipe that, along with the Noras, includes
roasted onions.

If you don't want to use Noras, or if you want a sauce with more
heat, you can experiment with the many dried peppers available. Many
cooks like making romesco with anchos, but I like the verisimilitude
of using Cascabels. Blend in a pair along with a charred red bell
pepper and a little parsley, and you'll have a romesco with more
depth and bite than a traditional version.

A classic version, with more finesse and less heat, showcases the
delicate notes of the nuts and a sweet Spanish paprika. For an
additional touch of refinement, use plump Marcona almonds with the
hazelnuts; their delicate, buttery flavor comes through in the
milder sauce.

And because it's spring onion season, now is the perfect time for
your own calcotada. Roast a bunch whole, throw thick slices of bread
and plump shrimp on the grill too, and eat them all with a bowlful
of romesco; and your hands.

You can substitute Cascabels for the Nora peppers (they're hotter
than Noras). Marcona almonds are widely available; if using salted
Marconas, omit the salt from the recipe or add to taste.

Method: Place a rack in the upper third of the oven, and heat the
oven to 375 degrees. Cover the peppers with boiling water and allow
to soften for at least 30 minutes, then stem, seed and reserve.

While the peppers are softening, toast the nuts separately until
golden and aromatic, for 8 to 10 minutes. If the hazelnuts have
skins, remove their skins by rolling them in a kitchen towel once
they are cool. Set the nuts aside and raise the oven temperature to
broil.

Halve the tomatoes lengthwise and place them, skin side up, on a
foil-lined baking sheet. Brush 1 tablespoon oil over the tomatoes
and broil the tomatoes until the skins begin to darken and crack,
for about 5 minutes. Let cool on their tray, then peel, core and set
aside.

In a skillet, heat 1 tablespoon oil and fry the bread until golden
brown. Let cool and set aside. In a food processor, coarsely chop
the garlic, salt, fried bread and nuts. Add the peppers, tomatoes,
paprika and vinegar, and process to a rough paste. Slowly pour in
1/4 cup olive oil in a steady stream, and process until just
combined.   From: Mignonne
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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