Bravo Dipping Sauce Food

CHEF JOHN'S PATATAS BRAVAS

Chef John's Patatas Bravas image

These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes

Time 1h30m

Yield 4

Number Of Ingredients 21

Ingredients

Dipping Sauce:
1 clove garlic, minced, or more to taste
½ teaspoon smoked paprika
1 pinch salt
1 cup mayonnaise
1 tablespoon sherry vinegar, or more to taste
1 teaspoon tomato paste
¼ teaspoon ground chipotle peppers
1 pinch cayenne pepper, or more to taste
Spice Blend:
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground chipotle peppers
2 quarts cold water
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
2 pounds russet potatoes, peeled and cut into 1-inch cubes
2 cups vegetable oil for frying

Steps:

Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.

Nutrition Facts : Calories 678 calories, Carbohydrate 43.3 g, Cholesterol 20.9 mg, Fat 55.3 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 3885.4 mg, Sugar 2.7 g

BREAD DIPPING OLIVE OIL (SIMILAR TO BRAVO)

Bread Dipping Olive Oil (Similar to Bravo) image

This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this). If you like things spicy, feel free to add some crushed red pepper.

Provided by januarybride

Categories Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1/2 teaspoon sun-dried tomato paste
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon finely minced garlic
1 pinch salt (optional)
pepper

Steps:

Pour olive oil in a bowl and add sun dried tomato paste.
Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Add to the oil mixture.
Add the garlic and pepper (and salt if you are using it).
Using a fork, stir/mix the spices into the oil.
Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time. Otherwise, go ahead and serve it right away.

Nutrition Facts : Calories 120.3, Fat 13.5, SaturatedFat 1.9, Sodium 5.7, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

BRAVO DIPPING SAUCE

BRAVO DIPPING SAUCE image

Categories Bread Olive

Yield 1 Gallon

Number Of Ingredients 10

Ingredients

1/2 gallon blended oil (25% virgin olive oil / 75% canola oil)
12 oz tomato paste (amount in question - might be 1/2 oz tomato paste)
1/2 cup dry rosemary
1/2 cup dry thyme
1/2 cup dry basil
8 oz boiling water
2 tbsp garlic powder (McCormick`s is good)
7 oz sun-dried tomatoes
1/4 cup chopped parsley
7 oz salt & pepper - use only Kosher salt & white pepper (1/2 & 1/2 )

Steps:

In a sauce pan - heat oil, add dry rosemary, thyme, and basil. Bring to a simmer and let simmer for 3 minutes. Remove from heat and drain oil from herbs and discard herbs. Reconstitute sun dried tomatoes in the boiling water for 5 minutes and drain. Add together all oil, garlic, tomato paste, sun dried tomatoes, salt and pepper, and parsley. With a burr mixer (hand-held stick type mixer) on low, blend very fine for 45 seconds.* Refrigerate to 41 degrees F. Good for 2 weeks. Keep refrigerated. *If using a food processor, add all dry ingredients first and make sure oil is not hot.

THE BEST DIPPING SAUCE

The Best Dipping Sauce image

This is absolutely the best dipping sauce for wontons (or other similar yummies). Double the recipe (at least) if you're having a party or a crowd over to watch the big game.

Provided by Lennie

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup low sodium soy sauce
1 teaspoon rice vinegar
1/2 teaspoon chili oil
1/2 teaspoon sesame oil
1 tablespoon minced green onion
2 teaspoons grated fresh ginger

Steps:

Combine all ingredients in a small bowl with a whisk.
Serve immediately as a dipping sauce for wontons (steamed or deep-fried) or spring rolls, or refrigerate until needed.
Note: if you can't find the chili oil, a good substitute is 1/2 tsp vegetable oil and a goodly pinch of dried red pepper flakes or cayenne pepper.

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