Got a blender? Try Spanish Romesco sauce. My kind of recipe--no measuring required ;-)Just toss into a blender some roasted red bell pepper, tomatoes (fresh, canned or soft sun dried), almonds (and/or hazelnuts--Marcona almond are most authentic), olive oil, sherry vinegar (or lemon juice), parsley, s&p--or a bit of cayenne--and fresh garlic. Puree.Delicious on beef, pork, chicken, seafood, or veggies--whether grilled, fried, sauteed, or steamed.An excellent tangy sandwich spread, too.FOr dinner today, we had romesco over plain pan-fried chicken breast. I sauteed broccolini and sliced summer squash in the pan after the chicken. Nice dinner.
Have to be honest and say that Spanish Romesco sauce doesn't sound very appealing to me!Sorry. Hope you liked it, though!We two roasted a chicken, and had Brussels sprouts, sweet potato, turnip and cranberry sauce. (She dislikes turkey.)Vermonter
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