Romesco Sauce

 Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. The fishermen in this area made this sauce to eat with fish. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower roasted red peppers. My personal preference is with the hazelnuts or pine nuts. Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is very often served with seafood, but can also be served with a wide variety of other foods, including poultry and some red meats like lamb and roasted  vegetables. During the springtime, salsa romesco is served as an accompanying dip for Spring vegetables or on beef, chicken and fish.

Prep time: 5 minutes 
Cook time: 20 minutes 
Yield: Makes about 1 1/2 cups

INGREDIENTS 
1/4 cup olive oil
1 1-inch thick slice of crusty bread, torn into pieces
1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
5-6 garlic cloves, chopped
 1 teaspoon salt
1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
1 8-ounce jar of roasted red bell peppers, drained
1 Tbsp smoked paprika (preferred) or sweet paprika
 2-3 Tbsp sherry vinegar or red wine vinegar

METHOD

1 Preheat the oven to 350°F. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.

2 Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.

To use romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.

Kept in a sealed container, Romesco sauce will last for a week or more in the fridge. It freezes well.

Mole Sauce

Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red, yellow and green.

The original recipe calls for 5 Tablespoons  (yes, 5) of chili powder. We cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas, or burritos. I think it is good with lots of things.

INGREDIENTS

YIELD 3 cups

4 1⁄2 cups chicken broth
3 tablespoons olive oil 
1 cup finely chopped onion
3 tablespoons chopped garlic 
1 teaspoon dried oregano 
1 teaspoon ground cumin
1⁄4 teaspoon ground cinnamon
2 1⁄2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped
(usually Hershey Special Dark, it has a sweetness that mellows the sauce)

DIRECTIONS 
Heat oil in a large saucepan over med.low heat. Add onion, garlic, oregano, cumin and cinnamon.Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes.  To cook off the flour. Gradually whisk in chicken broth. Increase heat to med/high. Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat.Whisk in chocolate; season with salt and pepper. 

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