Romesco Sauce Recipe: Three Ingredients
Romesco Sauce is so versatile: we have served this spooned on top of a burger with a poached egg, as a marinade to shrimp – which is then grilled and tossed into a salad, and simply soaked our chicken in for a home-cooked dinner.
I will be the first person to admit I watch a lot of Food Network. Luckily, my life is set up around food so I consider it part of my research. That said, in all honesty though, watching the Food Network is exactly what I enjoy doing. There is nothing better than falling asleep to the sweet inspirations of my favorite Food Network stars.
One of my favorite shows is Iron Chef America. There are rumblings about whether or not the contestants know the ingredients beforehand, and people question how realistic the show is, but there is no doubt even to people who aren’t a fan of the show, what those chefs create are amazing.
Iron Chef Overview
If you aren’t familiar with Iron Chef, it’s a show adopted from a Japanese show with the same title. They have 4-5 Iron Chefs that are respected as the best of the best in their flavors, and then there are the challengers. The challengers are always respected restaurant chefs that believe they can do better than the Iron Chefs. Each of the chefs have 60 minutes to create 5-6 courses of food showcasing whatever secret ingredient the Chairman chooses. In the original version the secret ingredients were always really challenging: portions of animals you didn’t know were edible and produce not available in America. Now they choose ingredients that are more familiar in our everyday grocery store: chiles, chocolate, bacon, etc. At the end of the 60 minutes the chefs feed the members of the panel who ultimately decide the winner.
One of the American Iron Chefs is Bobby Flay. He is very confident in the kitchen, which makes him a constant target. Week in and week out he makes beautiful dishes and most of the time, he beats his competitors. One of his greatest strengths are his sauces. He may grill a steak every week, but it never tastes the same because he concocts and pairs the steak with different sauces. That is actually one of my secret weapons in my own kitchen at home: sauces. We could have grilled chicken every night of the week but as long as the chicken is marinated in something new, it’s a whole different dish. Thank you Bobby Flay for helping to instill this in me.
The Importance of a Good Sauce
It has been through the use of different sauces that I have been able to be continually spice things up! Here is the recipe for one of my favorite sauces that I have concocted this summer. It is so versatile — we have served this spooned on top of a burger with a poached egg, as a marinade to shrimp which is then grilled and tossed into a salad, and simply soaked our chicken in it for a home-cooked dinner. Let me introduce you to my homemade Romesco Sauce.
Romesco Sauce Recipe
- 1/2 Cup Sliced Almonds
- 2 Jars Roasted Red Peppers (or 5 home-roasted peppers, skins removed)
- 3 Whole Garlic Cloves
- Salt/Pepper (to taste)
- Place your almonds in a dry saute pan, turn to high heat. (Do not leave!) Toast the almonds until they are golden brown on both sides, should take 3-5 minutes.
- Drain your peppers from the jar.
- Add your garlic, almonds, and peppers to the food processor. Season with salt and pepper.
- Blend together in your food processor until a smooth consistency. If you want a thinner sauce to use more as a dressing, add water through the spout while the food processor is blending.
- Taste and adjust seasonings accordingly.
- Store in a plastic bag in the refrigerator until ready to use.