Roasted Zucchini And Cippolini Onion With Hazelnut Romesco Sauce Recipes

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GRILLED PORK TENDERLOIN WITH HAZELNUT ROMESCO AND FRESH OREGANO VINAIGRETTE



Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

2 (1-pound) pork tenderloins
Olive oil
Salt and freshly ground pepper
Hazelnut Romesco, recipe follows
Fresh Oregano Vinaigrette, recipe follows
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled and seeded
2 ripe plum tomatoes
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice white bread, crust removed cut into small cubes
1/2 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup sherry vinegar
1/2 shallot, peeled and finely diced
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon minced fresh oregano, or more to taste
Salt and freshly ground pepper
1/2 cup pure olive oil

Steps:

  • Preheat grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.
  • Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.
  • Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.
  • Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.

ZUCCHINI-ONION DIP



Zucchini-Onion Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.

CIPPOLINI ONIONS ROASTED WITH DUCK FAT



Cippolini Onions Roasted with Duck Fat image

Provided by Tyler Florence

Categories     side-dish

Yield 4 servings

Number Of Ingredients 4

1/2 cup reserved duck fat
1 pound cippolini onions, peeled
5 sprigs fresh thyme
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Coat a large ovenproof skillet with the duck fat and place over medium heat. When the fat is nice and hot, add the onions, tossing to coat, and cook for 5 minutes until they begin to caramelize. Add the thyme, and season with salt and pepper. Stick the pan in the oven and roast for 15 minutes until the onions are soft and slightly charred.

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