Torrisis Spicy Sauce Recipes

Steps:

• When it comes to the pickled peppers, B and G hot cherry peppers are suggested by Torrisi, although the pickled jalapenos from the grocery store would be great too. Throw in a chipotle pepper for a smoky version of the sauce. Play with it!
• Combine all ingredients in a food processor or blender, and mix until desired texture is reached. Torrisi's makes it "slightly smooth" -- I like mine pureed quite finely.
• If jarring for edible gifts, I like to use the jam jars that allow you to insert a small square of fabric (I like using red-checked gingham, since it looks so Italian) and a tag with the recipe or a list of sauce uses.

Steps:

• Heat oven to 350. Slice mushrooms on a mandoline lengthwise, as thinly as is practical. Brush the inside of a 4 1/2-inch-by-8 1/2-inch nonstick loaf pan with some melted butter; line with parchment paper cut to fit the bottom of the pan. Layer the mushrooms in the pan, salting and spooning on a tablespoon or 2 of butter on each layer. Stack mushroom slices to about an inch above the pan's top. Brush the inside of a piece of aluminum foil with melted butter, and wrap the mushrooms and the pan tightly.
• Place the loaf pan on a larger baking dish or rimmed sheet pan to catch any liquid that may bubble over. Place the pan in the preheated oven, and bake for 45 minutes to 1 hour, or until a skewer inserted in the mushrooms meets almost no resistance. Remove the aluminum foil, and continue to bake for 15 minutes, or until the top is browned.
• Remove the pan from the oven, and unwrap; pour off excess liquid. Place a piece of parchment paper and a second loaf pan on top, weighing it with cans of beans or bricks, at least 10 pounds of weight. Keep the outer baking dish underneath to collect overflow. Cool for 30 minutes, then refrigerate overnight.
• The next day, remove the loaf from the refrigerator, and take off the weights. Invert the loaf onto a rack lined with paper towels. You may have to break the butter seal with a knife so the mille-feuille releases, or even rub the bottom of the pan with a hot, wet cloth. Drain on the paper towels until ready to cook.
• Make the sauce: Cut the tomatoes into 2-to-3-inch wedges, and place in a blender. Blend on high speed until smooth; turn the blender to low, and slowly pour in the olive oil. Add salt, vinegar and sugar as needed. Do not strain.
• Transfer the loaf to a cutting board, and carefully slice 3/4-inch pieces with a serrated knife. Sear each piece in olive oil over medium heat in a heavy-bottomed sauté pan. Cook until browned, about 2 minutes per side.
• Spoon some of the sauce onto each plate, and top with a slice of mushroom mille-feuille. Garnish with the herbs (if using sage or savory, fry it in olive oil). Sprinkle with salt, then serve.

Steps:

• Make the guajillo vinaigrette: soak guajillo chiles in warm water to cover overnight. The next day, scrape chili from skin and chop ½ cup flesh, discarding skin. In small saucepan over very low heat, cook garlic in 1 tablespoon olive oil until soft. Remove garlic and mash to a paste; combine with chopped guajillo, ½ cup olive oil, lemon juice, Sriracha, chili flakes and salt and sugar to taste.
• Make the bread crumbs: In small heavy skillet over low heat, cook bread crumbs in butter with garlic and thyme, stirring occasionally, until golden; discard garlic.
• Prepare outdoor grill. Season chicken with salt and pepper and grill over medium coals (turning frequently) until cooked through, 30 to 45 minutes. Transfer chicken to platter and let rest 10 minutes. Cut breasts in half and split drumsticks from thighs; dress with guajillo vinaigrette.
• Mix yogurt with olive oil, lemon juice, salt and pepper to taste; dollop on 4 plates. Arrange 2 pieces chicken on each plate. Toss frisée and radicchio with olive oil, lemon juice, salt and pepper to taste; mound next to chicken and sprinkle with bread crumbs.