Text 10780, 83 rader
Skriven 2008-07-19 11:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Chao
============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > From: Simon Bao
 > Vietnamese markets carry "Instant Chao."
 > it was better than I expected
 > it to be.

 CS> Might not be a bad thing to take to work!

I can get it at Kim's here, also Pho paste in a can.


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

     Title: Roasted Red Pepper-Cascabel Romesco Sauce
Categories: Spanish, Sauces
  Servings: 2 cups

      2    dried Cascabel peppers
           Water
      1 lg red bell pepper
    1/4 c  hazelnuts
    1/4 c  almonds, blanched and
           peeled
      4    Roma tomatoes
    1/4 c  plus 2 tablespoons
           extra-virgin olive oil,
           divided
      1 oz premium country white bread,
           sliced, crusts removed
      3    cloves garlic
      1 ts sea salt
      1 ts sweet paprika (preferably
           Spanish)
      2 TB sherry vinegar (preferably
           Jerez)
      1 TB minced flat-leaf parsley

Place a rack in the upper third of the oven and heat the oven to 375
degrees. Stick a fork through the Cascabels and place them,
tines-down, in a bowl to keep the peppers submerged. Cover with
boiling water for at least 30 minutes to soften, then stem, seed and
set aside.

While the Cascabels are softening, roast the red pepper on a gas
stove or under a broiler. Place the peppers in a plastic bag or in a
bowl, covered with plastic wrap, and cool. Peel, stem and seed the
peppers (don't rinse); set aside.

Toast the nuts separately in the oven until golden and aromatic, for
8 to 10 minutes. If the hazelnuts have skins, cool them and remove
their skins by rolling them in a kitchen towel. Set aside the nuts,
and set the oven to broil.

Halve the tomatoes lengthwise and place them, skin side up, on a
foil-lined baking sheet. Coat the tomatoes with 1 tablespoon olive
oil, then broil the tomatoes until the skins begin to darken and
crack, for about 5 minutes. Cool on the baking sheet, then peel,
core and set aside.

In a skillet, heat 1 tablespoon olive 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, vinegar and parsley, and
process to a rough paste. Slowly pour the remaining olive oil in a
steady stream, and process until combined.

Makes about 2 cups.


  From: Mignonne                        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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