Steven Raichlens Romesco Sauce Food
STEVEN RAICHLEN'S ROMESCO SAUCE
Provided by Steven Raichlen
Categories weekday, condiments
Time 35m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Soak chilies in hot water until soft and pliable, 30 minutes. Drain, reserving the soaking liquid, and blot dry.
- Meanwhile, preheat broiler. Arrange nuts on a foil-lined baking sheet, and broil until toasted and fragrant, 4 to 6 minutes, shaking the pan two or three times to insure even browning. Transfer nuts to a plate. When they have cooled a bit, rub hazelnuts between the palms of your hands to remove skin. (Don't worry about removing every last bit.)
- Arrange tomatoes, onion, bell pepper, jalapeno pepper and garlic on the baking sheet, and broil until darkly browned, turning to insure browning is even. This will take 4 to 6 minutes a side: remove vegetables as they are ready. Transfer vegetables to a plate and let cool.
- Place bread on baking sheet, and toast under the broiler, 2 minutes a side, until dark. Break toast into several pieces.
- Place nuts and toast in food processor, and grind to a fine powder. Add vegetables and parsley, and puree to a coarse paste. Add oil, vinegar, sugar, salt and pepper, and process to mix. The sauce should be thick but pourable: if it is too thick, add a little soaking liquid from the chili. If desired, add salt, sugar or vinegar to taste.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 27 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 6 grams, TransFat 0 grams
DAN DAN NOODLES
Provided by Steven Raichlen
Categories dinner, easy, weekday, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. Drain in colander, rinse with cold water, and drain again. In bowl, toss noodles with 1 teaspoon sesame oil. Refrigerate.
- Lightly toast sesame seeds in dry skillet. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. Refrigerate.
- Divide noodles among 4 bowls, and pour sauce over them. Sprinkle scallion greens and remaining sesame seeds on top.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 31 grams, Carbohydrate 60 grams, Fat 40 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 761 milligrams, Sugar 10 grams, TransFat 0 grams
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