Spanish Sauce Food

SPANISH SAUCE

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add chopped onion, green peppers and celery; simmer until onions are translucent but not browned.
• Add flour and mix well.
• Add tomatoes, seasonings and lemon juice.
• Bring to a boil, stirring constantly.
• Reduce heat, cover and simmer for 7 minutes.
• Serve hot on omelets, pork chops or veal cutlets.

SPANISH OMELET WITH ROMESCO SAUCE

Steps:

• Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins.
• Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and 1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste.
• Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.

SPANISH STEAK SAUCE

Steps:

• Place all ingredients into food processor and pulse at first, then process to combine into thick but smooth sauce. Serve over sliced steak.

SPANISH SAUCE BURGER TOPPING

Steps:

• Combine all ingredients and mix well.

SAUCE ESPAGNOLE - SPANISH SAUCE

Steps:

• Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
• Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
• Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
• Allow the flour to develop a light tan color. About a minute or two.
• Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
• Allow to cook about five minutes or until desired thickness is achieved.
• Strain and serve or refrigerate and reheat when needed, whisking until smooth.

ESPAGNOLE SAUCE

Steps:

• Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
• Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
• *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).

SPANISH CHICKEN

Steps:

• Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
• Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.