BROCCOLI WITH WALNUT ROMESCO SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 6m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with half of a roasted red pepper (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.
Nutrition Facts : Calories 284 calorie, Fat 23 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Carbohydrate 15 grams, Fiber 7 grams, Protein 8 grams, Sugar 4 grams
GARLIC-RUBBED SKIRT STEAK AND VIDALIA ONIONS WITH PEANUT ROMESCO
In this age of seasonless grocery stores, where strawberries and squash are always available, Vidalia onions remain a spring treat, with a harvest from late April through mid-June. Every spring, without fail, many Southerners buy a big mesh sack of these sweet onions and store them knotted in panty hose in a cool, dry place for as long as they'll last. Here their unique sweetness provides a great complement to rich steak and tangy romesco sauce. The sauce makes about 2 cups and can be easily doubled for a crowd. Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow (when purchasing, you may need more than one steak, as they are generally sold in pieces). It is very lean and fibrous with an intense beefy flavor, and is often used in fajitas (the Spanish word fajita means "belt" or "cummerbund," referring to the long beltlike shape of the steak). Skirt steak is best cooked over very high heat and should only be cooked to rare or medium-rare for the tenderest texture; when you serve, cut across the grain of the meat. You may use other steaks such as flank or hanger in this recipe with equally delicious results.
Provided by Virginia Willis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To prepare the steak, using paper towels, pat the steak dry and place in a large bowl; slather the garlic paste and olive oil all over the meat, turning to coat. Add the onions. Cover and refrigerate for at least 30 minutes or up to overnight.
- To make the romesco sauce, grind the peanuts in a food processor. Add the roasted peppers, tomato puree, garlic, bread, and paprika. Process into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper and then transfer to a serving bowl.
- When ready to grill the steak, scrape any excess garlic off the beef and discard. If using a charcoal grill, prepare the fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). If using a gas grill, turn all the burners to High, close the lid, and heat until about 500 degrees F, 10 to 15 minutes. If using a grill pan, heat the pan over medium-high heat.
- Cut the steak into one or more pieces if it is very large. Grill the meat and onions over direct heat until char lines appear, the meat is done to taste, and the onions are tender and charred, 3 to 5 minutes per side. (A vegetable basket will help keep the onions from falling through the grates if you're cooking over a gas or charcoal grill.) Let the steak rest for 5 minutes before slicing it across the grain. Serve the steak and onions with the romesco sauce on the side.
- Cook's Note: To prepare the garlic paste, place the unpeeled garlic on a cutting board, broad-side down, set the flat side of a chef's knife on top, and give the knife a quick whack with the palm of your hand to crush each clove. Remove the papery skin and trim away the tough basal plane at the end of the clove. Halve the garlic and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with a pinch of coarse salt. (The salt acts as an abrasive and helps grind the garlic.) Using the side of the knife like an artist's palette knife, press firmly on the cutting board and crush the garlic a little at a time. Repeat until the garlic is a fine paste.
GRILLED LEEKS WITH ROMESCO SAUCE
In Catalonia there is an annual ritual called the calçotada, an outdoor barbecue that revolves around local spring onions called calçots. After harvest, the onions, which look like baby leeks, are grilled, then wrapped in newspapers to steam for a bit. They're served with romesco sauce, the nut-thickened pepper purée that is another regional specialty. For this picnic recipe, I've substituted leeks for the spring onions and reversed the process, steaming the leeks at home, then finishing them on a wood fire to get the smoky flavor.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.
- Cut away the dark green ends of the leeks. Trim the root end. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 1/2 inch in diameter they needn't be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
- Bring an inch of water to a boil in the bottom of a steamer. Place the leeks in the steamer, and steam 10 minutes. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
- Prepare a medium-hot grill. Grill the steamed leeks for five minutes, turning often, just until grill marks appear. Remove from the heat, and serve with romesco sauce.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED SPRING ONIONS WITH ROMESCO SAUCE
Spring onions look similar to green onions, but are a bit larger and stronger tasting. This recipe was developed by Melissa Clark and appeared in the New York Times. Romesco sauce is commonly served in the Catalan region of Spain. It can also be served as a sauce for meat, fish or vegetables other than spring onions. It can also be served on bread. This recipe takes 30 minutes using a microwave, 1 hour otherwise. I would probably decrease the oil in this recipe considerably, and add more warm water to make it less thick.
Provided by Kumquat the Cats fr
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice 4 garlic cloves in half crosswise and put them in a small, microwave-safe dish. Cover with 1/4 cup olive oil. Loosely cover dish with plastic wrap, cut a slit in top and cook in microwave on medium power for 1 minute, 20 seconds. Uncover and let cool. Alternately, saute garlic in oil until golden around edges, about 3 minutes.
- Place tomato cut-side down on a plate. Microwave on medium power for 4 minutes. Let cool, then pull off tomato skin; it should come right off. If not, cook for another 30 seconds to 1 minute. Alternatively, roast tomato halves in a 350-degree oven until wrinkled and tender, 20-30 minutes, then peel.
- Chop remaining 3 cloves garlic and put in a food processor along with nuts and biscotti. Grind to a powder, add sun-dried tomatoes and yolks, and process until tomatoes are ground. Add cooked tomato, cooked garlic with oil, plus vinegar, paprika, salt and cayenne, and process until smooth. Slowly drizzle in remaining 1/4 cup olive oil. Taste and adjust salt and vinegar if desired. If mixture is too thick, slowly drizzle in 1-3 tablespoons warm water. (You can make sauce up to 5 days ahead.).
- To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce.
Nutrition Facts : Calories 285.8, Fat 27.9, SaturatedFat 3.6, Cholesterol 62.9, Sodium 263, Carbohydrate 7.4, Fiber 2.6, Sugar 2.5, Protein 4.4
CHARRED SPRING ONIONS & ROMESCO
Make this moreish vegetarian dish as an easy starter for a dinner party. You can make it in 20 minutes and the sauce can be prepped ahead of time
Provided by Rosie Birkett
Categories Lunch, Starter, Vegetable
Time 20m
Number Of Ingredients 11
Steps:
- Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
- For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.
Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 4.8 milligram of sodium
GRILLED ONIONS
If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!
Provided by Linda Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat grill for medium heat.
- Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
- Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g
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