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 LEEKS WITH ROMESCO SAUCE
Romesco and grilled leeks are an excellent pair. The rich and creamy roasted red pepper spread plays very well against the crunchy, oniony leeks.
Provided by Joshua Bousel
Categories Sides
Time 3h45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- To make the romesco sauce: Preheat oven to 375 degrees. Line a baking pan with aluminum foil. Place almond, garlic, bread and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic.
- While other ingredients are roasting in the oven, roast peppers over an open flame on a gas stove or grill until the skins are blackened. Place in a bowl and cover with plastic wrap and let sit until cool enough to handle, about 15 minutes. Remove charred skin, seeds, and cores.
- Place bread, tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the bowl of a food processor. Puree until smooth. Taste and season with additional salt and cayenne pepper as needed. Transfer to a serving bowl and let sit in refrigerator until cool.
- For the leeks: Prepare a large bowl of iced water, set aside. Bring 3 quarts of water to a boil in a medium sauce pan; add in 2 tablespoons of kosher salt. Place leeks in boiling water and cook until they start to soften, about 3 to 5 minutes. Transfer leeks to bowl of ice water and let sit until completely cooled, about 1 to 2 minutes. Remove to a plate lined with paper towels and pat dry.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Brush leeks lightly with oil and grill over direct heat until they start to brown, about 3 to 5 minutes. Flip over and continue to grill until second side browns, an additional 3 to 5 minutes. Remove to platter, season with salt and pepper to taste, and serve immediately with romesco sauce.
GRILLED HANGER STEAKS WITH ROASTED GARLIC ROMESCO SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the romesco sauce: Preheat the oven to 450 degrees F.
- Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
- Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
- For the hanger steaks: Preheat a grill on high heat.
- Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
- Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.
GRILLED TUNA WITH ROMESCO SAUCE
Provided by Katie Lee Biegel
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste.
- Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce.
GRILLED LEEKS WITH ROMESCO SAUCE RECIPE
Cooking leeks on the grill can take a very long time, but by par-boiling them first, we were able to cut the grilling time to less than 10 minutes. Once softened and lightly charred, they make a beautiful pairing with Spanish romesco sauce, made from almonds and roasted tomatoes and peppers.
Provided by Joshua Bousel
Categories Side Dish Appetizer Sides
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Prepare a large bowl of iced water and bring a large pot of salted water to a boil. Boil leeks until they start to soften, 3 to 5 minutes. Transfer leeks to ice water and let stand until cool. Transfer to a paper-towel-lined plate and pat dry.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Brush leeks lightly with oil and grill over direct heat until they start to brown, about 3 to 5 minutes. Flip over and continue to grill until second side browns, about 3 to 5 minutes longer. Transfer leeks to a platter, season with salt and pepper, and serve immediately with Romesco sauce.
Nutrition Facts : Calories 378 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 4 g, Sodium 289 mg, Sugar 8 g, Fat 31 g, ServingSize serves 4, UnsaturatedFat 0 g
GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE
From Cooking Channel - Kelsey Nixon. The Romesco sauce is served alongside the grilled shrimp as a dipping sauce. YUM! Prep time does not include marinating time for shrimp.
Provided by DailyInspiration
Categories Peppers
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine the shrimp, olive oil, sugar, paprika, salt, garlic and lemon zest. Let the shrimp marinate 20 minutes.
- Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with Romesco sauce.
- Romesco Sauce: In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. If the consistency is too thick, add more olive oil and vinegar to achieve the consistency you prefer.
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- Light a grill. Halve the leeks lengthwise through the light green part; leave the white parts and root attached. Rinse under cold water. Brush with oil and season with salt and pepper. Grill over moderately low heat, turning, until charred outside, 25 minutes. Transfer to a platter and cover with plastic wrap; let steam for 15 minutes.
- Discard the charred outside and return the leeks to the platter. Toss with the garlic, red pepper and 1/4 cup of the oil and season with salt and pepper; let stand for 30 minutes.
- Meanwhile, grill the shishitos over high heat, turning, until lightly charred, 2 minutes. Transfer to a food processor and let cool slightly. Add the parsley, almonds, bread crumbs, lemon zest and juice and pulse until minced. With the machine on, add the remaining 1/2 cup of oil. Season with salt and pepper. Serve the leeks with the shishito romesco.
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