Text 6059, 82 rader
Skriven 2013-10-24 06:58:58 av Dave Drum (1:261/38)
Ärende: Chile 4378
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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

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... The cook was a good cook as cooks go; and as cooks go she went. - Saki

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)