CHEF JOHN'S CHIMICHURRI SAUCE
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
- Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 3 g, Fat 27.3 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 304.5 mg, Sugar 0.2 g
ROMESCO SAUCE
A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.
Provided by AngieItaliano
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g
CHEF JOHN'S ROMESCO SAUCE
One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h30m
Yield 24
Number Of Ingredients 9
Steps:
- Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
- Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
- Toast bread in the oil until golden brown, 2 to 3 minutes.
- Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
- Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 91.3 mg, Sugar 1.2 g
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ULTIMATE ROMESCO SAUCE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanCategory DipServings 2Total Time 18 mins
- Preheat oven at 350 degree Fahrenheit. Slice **day-old bread into cubes. Spread on baking sheet. Bake in oven until light-brown and toasted dry. (7-8 minutes)
- In meantime, *heat a dry skillet and toast sliced almonds in skillet until lite brown, about 1-2 minutes.
- In a food processor, or blender jar, add all ingredients for romesco sauce except oil, and salt. (Add 3 tbsp. of vinegar to start, add remaining after tasting). With motor running, slowly add oil, process until smooth. Make sure bread is full brokwn and part of sauce. Season with salt and black pepper as per taste. Cover and chill until ready to serve. Recipe yields about 2 cups of sauce.
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