BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGROMESCO SAUCE
Spanish topping for seafood, chicken, or roasted meats. Gives nutty flavor and rich mouth feel. Add to pan-seared Halibut and braised pork belly as seen in THE DINNER SHOW July 2011.
Ingredients:
4 Tablespoons EVOO
2 slices white bread, crust removed
3 dried ancho peppers, soaked, seeded and minced
1 small fresh jalapeno pepper, split in half
3 whole cloves garlic
1 cup peeled, seeded and chopped tomatoes
1/2 cup roasted pumpkin seeds or pepitos
1/2 cup almonds, roasted
2 teaspoons red wine vinegar
Sea Salt
1 Tablespoon finely chopped fresh parsley leaves
Method:
In a large sauté pan, over medium heat, add the oil; when the oil is hot, add the bread and fry until golden on each side, about 2 minutes; remove and set aside
In the same pan, add the peppers; sauté for 1 minute and remove from the pan; reserve the oil only.
In a food processor, combine the peppers and garlic; process until a paste forms; add the reserved fried bread, tomatoes, pepitos, and nuts; process until smooth; add the vinegar, 2 to 3 tablespoons of the reserved oil and season with sea salt, processing for 15 seconds more. Add the parsley and process for 5 seconds. Remove and serve or store in an airtight container under refrigeration until ready to use.
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