Romesco Sauce - 4g Carbs, 2g Fiber, 2g Sugar
From: www.drgourmet.
The refrigerator light goes on...
In Spain this sauce uses romesco chilies. They give it a sweet and
smoky flavor. You can use ancho chilies if you like and it'll be
close. I used jalapenos in this recipe because you'll be able to
find them easier and roasting them does deepen their flavor. Likewise,
most recipes call for a combination of almonds and hazelnuts. The
hazelnuts give the sauce more of a silkiness but you might not find
them easily available.
There's so much that this sauce will go with. It works wonderful
with full flavored fish but steak and pork are great choices too.
Roasting
Roasting is dry cooking food in an oven in a large uncovered pan. The
last three words of this definition are the key. By not covering the
food, the heat creates a crusty brown exterior, sealing in moisture.
The pan should be large enough that the moisture that does escape
from the food evaporates quickly; otherwise the steam will keep the
food from browning properly.
Tender meats are ideally suited for roasting because dry cooking
is not sufficient to break down the fibers in tougher cuts. Examples
like tenderloin, prime rib or top round should be roasted, while
chuck is best cooked with moist heat (see Braising). Fish and fowl
are ideal for roasting.
When roasting vegetables it is important to have a large pan so that
they will and not touch each other. I try to leave at least 1/4 of
the bottom of the pan exposed and stir the vegetables often.
Servings: 4
Serving size: 1/4 cup sauce
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps well for about 5 days in the refrigerator.
2 medium tomatoes
1 clove garlic
1 small jalapeno pepper
1/4 cup slivered almonds
2 tsp olive oil
1 tsp red wine vinegar
1/4 tsp salt
Fresh ground black pepper (to taste)
Preheat oven to 325 degrees F.
Place the tomatoes in a medium pan along with the garlic and pepper.
Cover and roast for about 30 minutes. Add the almonds to the pan,
cover and roast for another 15 minutes.
Remove from the oven and let cool. Remove the peel from the tomatoes
and place the jalapeno, tomatoes, garlic, pepper and almonds in a
blender. Add 1 teaspoon olive oil, vinegar, salt and pepper.
Puree until smooth.
Servings: 4
Serving size: 1/4 cup sauce
Nutrition per Serving:
72 Calories, 49 Calories from Fat, 6g Total Fat, 1g Saturated Fat,
4g Monounsaturated Fat, 0g Trans Fat, 0mg Cholesterol, 149mg Sodium,
4g Total Carbs, 2g Dietary Fiber, 2g Sugars, 2g Protein, 204mg Potassium,
26mg Magnesium
Vitamin A 11%
Vitamin C 16%
Calcium 3%
Iron 3%
Vitamin K 7 mcg
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