SMOKY ROMESCO SAUCE
Yield makes about 4 cups
Number Of Ingredients 14
Steps:
- Prepare a medium-hot fire (400°F) in a wood-fired oven, cooker, or grill.
- Place the tomatoes and onion, cut side down, on a parchment-lined baking sheet. Using a large knife, cut the top 3/4 inch off the head of garlic and place the head on the baking sheet, cut side up. Drizzle with olive oil and roast in an oven or cooker, or cook over direct heat on a grill until the skins of the tomatoes are wrinkled and charred and the onions are slightly soft, 20 to 30 minutes.
- Remove the skins from the tomatoes and onion and coarsely chop the flesh. Place in a food processor along with any juice from the roasting. Squeeze the roasted garlic from 5 large cloves into the mixture. Add the piquillo peppers and pulse to chop. Add the nuts and torn bread. With the machine running, drizzle in one-third of the olive oil. Add the ancho, pimentón, red pepper flakes, and half of the sherry vinegar. Increase the speed to incorporate the ingredients and chop the nuts. Add salt to taste. Add more olive oil and continue to process until the desired texture is reached. Add water if too thick. Adjust the taste by adding more sherry vinegar and olive oil if needed.
SMOKY ROMESCO
Steps:
- Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to whatever position will give you moderate heat: 180 to 200 degrees F. Allow the wood to smoke for approximately 30 minutes before adding food.
- While the smoker is heating, position an oven rack 5-inches below the broiler and set the broiler to high.
- Halve the peppers lengthwise, discard the seeds, place cut side-down on a sheet pan, then broil, rotating the pan halfway through, until the skins are charred, about 10 minutes. (Or you can char them over your gas cooktop burners if you have them. It's a little messy but darned efficient and fun in a medieval kind of way.)
- Transfer the peppers to a large bowl, cover tightly with plastic wrap and set aside for 15 minutes, then slip the charred skins off the peppers with your hands. (Doing this under running water helps.)
- Spread the tomato paste into a thin layer on piece of parchment paper and place on a baking rack along with the peppers and garlic. Smoke for 20 minutes.
- Meanwhile, heat a toaster oven to 400 degrees F and toast the almonds until light golden brown, 8 to 10 minutes.
- Set up a food processor with an S-blade (the normal processing blade) and load in the bread cubes, smoked peppers, garlic and tomato paste, the toasted almonds, sherry vinegar and salt. Pulse until uniform but still chunky, then leave the motor running while you add the oil in a constant stream. (Do this fairly quickly so that the sauce doesn't puree completely.)
- For full flavor, wait a couple of hours to serve at room temp. To store, cover tightly and refrigerate for up 10 days or freeze in ice cube trays for easy dosing.
GRILLED CHICKEN THIGHS WITH SMOKY ROMESCO SALAD
Boneless, skinless chicken thighs are grilled and topped with a smoky romesco-inspired vinaigrette. Instead of being pureed into a silky sauce, onions, bell peppers and a baguette are charred and coarsely chopped, then combined with garlic, smoked paprika, vinegar, chopped almonds and parsley to create a fresh topping.
Provided by Rick Martinez
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken on a large platter and generously season with salt and pepper. Let sit at least 10 minutes and up to 1 hour.
- Whisk together the oil, paprika and garlic in a liquid measuring cup until completely combined. Put the peppers, tomatoes, onions and baguette slices on a baking sheet and generously brush with the oil mixture until completely coated, making sure to brush on bits of the garlic and paprika. Reserve the remaining oil mixture for the vinaigrette.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Grill the chicken until lightly charred and cooked through, 3 to 4 minutes per side (see Cook's Note). Transfer to a cutting board and cut into 1-inch strips.
- Grill the peppers and onions until lightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes skin-side down until the skin is charred, about 4 minutes; do not grill the cut sides. Transfer to a cutting board and chop the onions and peppers into bite-size pieces. Grill the bread until toasted on both sides, about 1 minute per side. Transfer to the same baking sheet. Season the vegetables and croutons with salt and pepper.
- Whisk the vinegar, sugar and 1/2 teaspoon salt and 1/4 teaspoon pepper into the reserved oil mixture until completely combined. Arrange the chicken on a platter and top with the peppers, onions, tomatoes, croutons and almonds. Drizzle with the vinaigrette and top with parsley. Sprinkle with red pepper flakes and serve.
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- Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to whatever position will give you moderate heat: 180 to 200ºF. Allow the wood to smoke for approximately 30 minutes before adding food.
- While the smoker is heating, position an oven rack 5 inches below the broiler and set the broiler to high.
- Halve the peppers lengthwise, discard the seeds, place cut-side down on a half-sheet pan, then broil, rotating the pan halfway through, until the skins are charred, about 10 minutes. (Or you can char them over your gas cooktop burners if you have them. It's a little messy but darned efficient and fun in a medieval kind of way.)
- Transfer the peppers to a large bowl, cover tightly with plastic wrap, and set aside for 15 minutes, then slip the charred skins off the peppers with your hands. (Doing this under running water helps.)
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- Start up the grill and set the garlic, tomatoes, bell peppers, and the hot pepper on to roast them, turning to roast all sides of the veggies. Tomatoes will cook quickly, while peppers will take longer. Leave the garlic on for longer, till the cloves are very soft. Let the peppers cook till their skins are charred, then flip them to roast all sides of the pepper. Remove the tomatoes and peppers from heat and set in a bowl, then cover the bowl with a plate to “steam” for a bit. Set the garlic aside till it’s cool enough to handle.
- Meanwhile, preheat the oven to 350 F, toast the almonds, then heat a large frying pan over medium heat and toast the bread cubes in the olive oil, stirring frequently, till browned.
- Now, take the tomatoes, core and peel them (the peels should slide right off), then do the same with the peppers. Weigh the tomatoes after you’ve cored & peeled them, setting aside any extra for another use.
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- Slice the chicken breasts horizontally almost completely in half, leaving the halves attached down a long side, then open out like a book to ‘butterfly’.
- Heat a large non-stick frying pan with 2 tsp of the oil over a medium heat, season the chicken well, then add to the pan. Fry for 8-10 minutes, turning once, until golden and cooked through. Set aside.
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- Asparagus: Preheat oven to 400 degrees F (205 C). Wash and trim the asparagus, using a vegetable peeler to remove the tough skin of the bottom if it’s too thick. Set on a parchment paper-lined baking sheet with the tomatoes. Drizzle with a tablespoon or so of olive oil, sprinkle on a pinch of salt and pepper, and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender when poked with a fork.
- Romesco: Once cooked, make the romesco sauce by placing 1 cup of the cooked cherry tomatoes into a food processor along with roasted pepper, olive oil, almond butter, garlic, lemon juice, paprika, and salt. Blend until smooth.
- Assemble: To serve, arrange asparagus spears on a serving dish. Pour romesco sauce over the spears, top with remaining ½ cup of cherry tomatoes, and garnish with chopped almonds.
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- Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to whatever position will give you moderate heat: 180 to 200 degrees F. Allow the wood to smoke for approximately 30 minutes before adding food.
- While the smoker is heating, position an oven rack 5-inches below the broiler and set the broiler to high.
- Halve the peppers lengthwise, discard the seeds, place cut side-down on a sheet pan, then broil, rotating the pan halfway through, until the skins are charred, about 10 minutes.
- Transfer the peppers to a large bowl, cover tightly with plastic wrap and set aside for 15 minutes, then slip the charred skins off the peppers with your hands.
- Spread the tomato paste into a thin layer on piece of parchment paper and place on a baking rack along with the peppers and garlic. Smoke for 20 minutes.
- Meanwhile, heat a toaster oven to 400 degrees F and toast the almonds until light golden brown, 8 to 10 minutes.
- Set up a food processor with an S-blade (the normal processing blade) and load in the bread cubes, smoked peppers, garlic and tomato paste, the toasted almonds, sherry vinegar and salt.
- For full flavor, wait a couple of hours to serve at room temp. To store, cover tightly and refrigerate for up 10 days or freeze in ice cube trays for easy dosing.
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