Text 1446, 82 rader
Skriven 2010-09-11 20:26:00 av Dave Drum (1:124/311)
Ärende: SF Gate 462
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Red Pepper & Almond Sauce
 Categories: Nuts, Sauces, Vegetables, Chilies, Citrus
      Yield: 1 servings
 
    1/2 c  Blanched, slivered almonds
    1/2 c  Fruity extra virgin olive
           - oil
      2 lg Garlic cloves; peeled
      1 sl Hearty bread; 1/2" thick
    1/2 ts Ground pasilla chile
    1/4 ts Ground chipotle chile
      1    Roasted red bell pepper;
           - seeded, coarse chopped *
      1 sm Meaty tomato; (3-4 oz)
           - peeled, seeded, coarse
           - chopped *
      2 ts Red wine vinegar
           +=OR=+
           Lemon juice to taste
           Kosher salt
 
  This is a thick, textured sauce, variations of which are known as
  romesco sauce, originally from Spain. Use as a condiment for meat,
  poultry and fish - especially medium-rare beef. It can also be used on
  sandwiches or lightened with yogurt or sour cream as a dip for
  vegetables or pita chips.
  
  In a small skillet over medium heat - no oil is needed - toast the
  almonds, tossing or stirring frequently until light golden brown and
  aromatic, about 3-4 minutes. Remove and set aside.
  
  In the still-hot skillet over medium heat, add 2 tablespoons of the
  oil and the whole garlic cloves. Brown garlic - turning frequently -
  about 2 minutes; remove cloves from oil (reserving oil in the pan)
  and set aside.
  
  Place the bread in the oiled pan. Cook until brown and crisp, about 2
  minutes; most of the oil will be absorbed. Remove bread from skillet
  and turn off the stove; when bread is slightly cool, tear into small
  pieces and set aside.
  
  With a small plate at the ready, add chile powders to the still-warm
  skillet off the heat, and toast very briefly until just aromatic.
  Immediately scrape onto the plate with a spatula so the chile powders
  don't burn.
  
  In a small food processor, pulse the almonds until coarsely chopped.
  Add bread and garlic; pulse several times to incorporate. Add chile
  powders, chopped pepper and tomatoes. Process while slowly adding the
  remaining oil, a tablespoon at a time until desired consistency is
  reached, about 5-6 tablespoons (the density of the bread will
  determine the amount of oil needed). Add vinegar and salt to taste.
  Sauce can be prepared ahead. Bring to room temperature before serving.
  
  Makes about 1 1/2 cups
  
  * Note: Jarred roasted red peppers are available in larger markets. To
  peel a tomato easily: Cut a shallow "x" opposite the stem end.
  Submerge in boiling water for 5 seconds, remove, cool slightly, then
  slip off the peel. To remove the seeds: Cut tomato horizontally in
  half, then gently squeeze out the seeds.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 30 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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