Beef And Scallop Skewers With Romesco Sauce Recipes

BEEF SKEWERS WITH ROMESCO SAUCE

Steps:

• For the sauce, combine bread and almonds in a food processor and process until finely ground.
• Add garlic, tomato, peppers, vinegar, salt and smoked paprika; process until puréed, stopping to scrape down the sides of the bowl once or twice.
• With the machine running, gradually add oil. Transfer to a bowl.
• For the beef, soak 12 small (6-inch) bamboo skewers in cold water for at least 30 minutes before cooking.
• In a large bowl, whisk together oil, garlic, sweet paprika, cumin, salt and cayenne.
• Add beef cubes, toss to coat, and set aside for at least 10 minutes, or refrigerate up to 1 day.
• Heat a grill pan over high heat or prepare an outdoor grill for medium-heat cooking.
• Thread 3 to 4 beef cubes on each skewer, being sure that the tip is covered by beef.
• Grill, turning occasionally, until beef is browned and cooked to your liking, 4 to 5 minutes on an outdoor grill and 6 to 7 minutes on a grill pan.
• Serve the skewers hot with room temperature sauce.

BEEF AND SCALLOPS

Steps:

• In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
• Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
• Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
• Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
• If desired, serve over hot cooked rice or noodles.

FISH BAKED IN SALT WITH ROMESCO SAUCE

Steps:

• Preheat the oven to 350 degrees Rinse the whole fish and pat it dry. In a heavy casserole large enough to hold the fish and all the salt, make a 2 inch layer of salt. Make a shallow, fish shaped impression in the salt and lay the fish on top. Distribute the remaining salt around and over the fish so that it is completely covered. Pat the salt down gently, cover the casserole and bake for about 1 hour. Remove the cover and tap the salt to break it (it will have formed an armorlike crust). Break the crust and pull off most of the salt. Then peel away and discard the skin. Serve the flesh immediately, accompanied by the Romesco sauce.
• Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

BEEF AND SCALLOP SKEWERS WITH ROMESCO SAUCE

Steps:

• Soak skewers in water for 30 minutes to 1 hour.
• Preheat the grill. Preheat frying oil to 375 degrees F.
• Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
• In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
• Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
• On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.