Romesco and Red Pepper Sauces

- Vegetarian - Grilling Recipes from Weber’s Jamie Purviance - Sauces - Reference - Lee's Recipes -

1 Top Summer Romesco Sauce by Jamie Purviance

This sauce is from Jamie's recipe for Summer Vegetables with Romesco Sauce. It could be easily served on any vegetable.

Sauce

1 large ripe tomato, coarsely chopped
1 medium dried ancho chile, seeded and soaked in warm water for about 20 minutes, then coarsely chopped
1 slice white toast, torn into pieces
1/3 cup slivered almonds, toasted
1/4 cup tightly packed fresh Italian parsley
1 small garlic clove, crushed
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar

Directions

  1. Combine the sauce ingredients in a food processor.
  2. Pulse until coarsely chopped. Season with salt and pepper.
  3. Transfer to a serving bowl.

Makes 4 servings

Source: Weber’s Big Book of Grilling by Jamie Purviance and Sandra S. McRae
http://www.weber.com/recipes/Recipe.aspx?rid=118 accessed June 13, 2009

2 Top Red Pepper Sauce by Jamie Purviance

This sauce, from Jamie's recipe for Grilled Veal Chops With Red Pepper Sauce, goes well with veal or chicken.

Sauce

1 large red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon finely chopped fresh basil
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1/4 teaspoon kosher salt

Directions

    1. Bake red pepper at 425 degrees for 15-20 minutes or until the skin begins to char and blister. You may need to use the boiler.
    2. Place the pepper in a bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes
    3. Cut off the top of the pepper, remove the seeds, and peel away the skin
    4. Roughly cut the pepper and place in a food processor or blender along with the remaining sauce ingredients
    5. Process until smooth
    6. Cover and refrigerate until 20 minutes before you are ready to serve

Source: Weber's Way to Grill by Jamie Purviance Page 112

 

3 TopRomesco Sauce (Catalan Pepper Sauce)

 

Romesco Sauce (Catalan Pepper Sauce)

Romesco Sauce (Catalan Pepper Sauce)Ingredients:

2 tbsp bittersweet Spanish paprika (Pimentón de la Vera)
1 chili pepper
3 tomatoes
1 head of garlic
1 dozen almonds, blanched and peeled
2 dozen hazelnuts, skinned
1 sprig of mint, chopped
1 slice of bread, toasted
1 tbsp parsley
5 tbsp extra virgin olive oil
1 tsp salt
1 tbsp vinegar

Preparation:

  1. Remove seeds from chili pepper and grind into a powder.
  2. Roast the tomatoes and garlic in a hot oven for 15 minutes.
  3. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves.
  4. Put the tomatoes in a food processor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil.



Source: LaTienda Recipe courtesy of Spain GourmeTour magazine. http://www.tienda.com/recipes/romesco.html accessed June 13, 2009

4 TopRomesco Sauce from Dana Treat

Romesco Sauce (Catalan Pepper Sauce)Dana says "Just about any Romesco that includes fried bread, almonds, roasted red pepper, tomatoes, and a significant amount of sherry vinegar is something I want to eat." She serves her Romesco with roasted red potatoes.

For the Romesco:
Put everything except the vinegar and oil into a food processor. Sprinkle with a large pinch of salt and a few grinds of black pepper. Process until smooth. Add the vinegar and process again. Add just enough oil to keep loosen up the mixture but not so much that it becomes runny, about 1⁄4 cup. Taste and adjust to make sure the sauce has plenty of piquancy and enough salt. (You will have a lot of sauce. It keeps for up to a week, covered, in the refrigerator.)

Ingredients:

1 large slice country bread, toasted
1⁄2 cup almonds, coarsely chopped
1 clove garlic
1 tsp. red pepper flakes
4 Roma tomatoes
1 tsp. sweet paprika
1 roasted red bell pepper (jarred is fine)
1⁄4 cup sherry vinegar
Olive oil

Preparation:

  1. Put everything except the vinegar and oil into a food processor.
  2. Sprinkle with a large pinch of salt and a few grinds of black pepper. Process until smooth. Add the vinegar and process again.
  3. Add just enough oil to keep loosen up the mixture but not so much that it becomes runny, about 1⁄4 cup.
  4. Taste and adjust to make sure the sauce has plenty of piquancy and enough salt. (You will have a lot of sauce which is not a bad thing. It keeps for up to a week, covered, in the refrigerator.)

For Dana's Potatoes Stuffed with Romesco:
Get about 2 1/2 lbs small red potatoes and some Kosher salt. Cut a very thin slice off the bottom of each so it stands upright, then place them in rows, onto a large rimmed baking sheet which has been coated in salt. Make sure the potatoes don’t touch. Put into a preheat oven to 350F. Bake for about 30 minutes, or until tender when pricked with a paring knife. Remove from the oven, allow to cool and brush off the excess salt from the potatoes. Cut a slice off the top, and using a small melon baller or a paring knife, scoop out some of the potato innards, and with a small spoon, carefully fill the potatoes with Romesco sauce and top with a parsley leaf. For more about this recipe, see Dana's blog entry of July 15, 2010 Partying with Potatoes.

Source: Dana Treat's blog "Partying with Potatoes"
Inspired by Vegetarian Cooking for Everyone http://danatreat.com/2010/07/partying-with-potatoes/ accessed July 25, 2010