Mmmmroastedromescosauce Recipes

Steps:

• Preheat oven to 375 degrees F.
• Drizzle tomatoes & bread with olive oil, salt & fresh-ground black pepper then roast on foil-covered cookie sheet for 40 minutes. Add almonds & pine nuts to cookie sheet for last 10 minutes of roasting time. Check after 6-8 minutes to make sure nuts not burning.
• Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the next five ingredients. Pulse until well combined.
• Add salt 1/2 teaspoon at a time, to taste. This sauce is best if allowed to rest a day after preparation so the flavors can develop. Garlic becomes more pronounced with overnight rest.

Steps:

• In a large skillet over medium-high heat, toast the bread, almonds, hazelnuts, and peeled garlic cloves until fragrant.
• Alternately, you may roast these ingredients in a 450 degree oven for 10-15 minutes, watching carefully to make sure they don't burn.
• When cool, grind them, along with the red pepper flakes, in a food processor.
• Add everything else but the vinegar and oil, processing until smooth (stop occasionally to scrape down the sides of the processing bowl).
• With the machine running, gradually add the vinegar and then the oil.
• Taste and make sure the sauce has plenty of piquancy and seasoning.
• Cover and store the Romesco sauce in the refrigerator.
• Note: For greater complexity and heat, use a more potent type of pepper flake such as maresh, urfa, or Aleppo.

Steps:

• Heat broiler with the rack in top position. Place peppers, skin side up, on a broiler pan or baking sheet and broil until the skins blister and blacken in spots, 8 to 10 minutes. Transfer peppers to a bowl. When peppers are cool enough to handle, peel but don't wash them (the water would rinse away some of the roasted flavor).
• In a food processor, pulse bread and almonds until finely ground, about 30 seconds. Add peppers, tomato, oil, vinegar, garlic, red pepper flakes, and 1/2 teaspoon salt; process until mixture is thick and fairly smooth, 20 to 30 seconds. Season with additional salt and pepper to taste.

Steps:

• In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

Steps:

• In the event you don't have shallots, use 1/4 of a large red onion instead.
• roughly chop the peppers, onions and garlic.
• Add all ingredients into a pan and simmer for about 15 minutes, or until the peppers are soft enough to cut with fork edge.
• Once everything is pretty soft, put it in a blender and blend until very smooth.
• When ready to serve the crab cakes (detailed in the other recipe "Hot Crab Cakes") then heat the sauce to very hot before spooning over the crab cakes.

Steps:

• In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
• Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
• Add the tomatoes and bring to a boil.
• Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
• Stir in the coriander, orange juice and lime juice.
• Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
• Sprinkle the fish with the remaining salt and pepper.
• Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
• Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.