Grilled Scallions With Romesco Food

GRILLED SCALLIONS

Steps:

• Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

GRILLED SCALLIONS WITH ROMESCO

Steps:

• Trim the roots from the scallions, remove outer layer if very thick and tough and cut into 6-inch pieces.
• Heat a grill or stovetop grill pan until very hot. Brush the scallions with oil. Grill, turning, until well seared and tender.
• Arrange on a platter and brush the romesco sauce over the white part of the scallions.

GRILLED KNOB ONIONS WITH ROMESCO SAUCE

Steps:

• Prepare the romesco sauce: If using a dried pepper, remove the stem and seeds from the pepper and soak in warm water for 1 hour, or until softened. Scrape off the flesh and discard skin. If using a roasted pepper, remove the charred skin, stem, and seeds, and chop. Set aside.
• In a food processor, finely chop the bread and almonds. Add the salt, pepper, garlic, tomato and reserved flesh of the pepper. Process to a smooth paste. With the motor running, add the olive oil in a thin stream, until mixture is the consistency of a thick, creamy sauce. Add the warm water as needed to help thin the sauce if necessary. Adjust the seasonings, transfer to a bowl and set aside at room temperature or chill until ready to serve.
• Preheat a grill or broiler, and preheat an oven to 400 degrees F. Trim the roots off the onions and spread them over the grill. Grill the onions until charred all over but not dried out, turning frequently. Transfer the onions to a large roasting pan, cover tightly and roast in the oven for 20 to 25 minutes. Serve the onions steaming hot, strip back the charred outer skin, dip the onions in the romesco sauce, eat the white bottoms and discard the top.

GRILLED SPRING ONIONS WITH ROMESCO SAUCE

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.

GRILLED ROMESCO STYLE PORK

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
• Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
• While pork stands, put greens and peppers on a platter.
• Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
• Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.

GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE

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.