Ingredients
- 4 bunches large green onions
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Romesco Sauce:
- 2 red bell peppers
- 4 Roma tomatoes
- 2 thick slices country white bread
- 1/2 cup toasted marcona almonds
- 3 garlic cloves, smashed
- 1 teaspoon sweet paprika
- 2 teaspoons sherry vinegar
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
Preheat the broiler. Put a large skillet over high heat.
Put the green onions into a bowl, drizzle with olive oil, and season with salt and pepper, to taste. Toss well to coat. When the pan is smoking, add some olive oil to it and immediately add the green onions in 1 layer. Keep the onions moving until they are browned on all sides but are still crisp in the middle. Put them onto several sheets of newspaper and wrap them up to steam.
Arrange the peppers and tomatoes on a baking pan and broil, turning often, until they are black and charred on all sides. Put the peppers in a bowl and cover it with plastic wrap. Put the tomatoes on a board to cool a bit. Toast the bread under the broiler.
When the peppers are steamed and cool enough to handle, peel off the skin, remove the stem and seeds, and put them into the bowl of a food processor. Peel and seed the tomatoes and add them to the food processor. Cut the toasted bread into cubes and add it in too. Add the almonds, garlic, paprika, and vinegar and start pulsing. Drizzle in the olive oil while pulsing. Taste and check the seasoning for salt and pepper. Transfer the sauce to a serving bowl.
Unwrap the green onions and peel off the charred outer layer. Arrange them on a serving platter and serve them with the sauce for dipping.
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By hildesimmons_12...
Hot Springs, 42
on January 24, 2010
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I have not made your recipe. It sounds interesting, but in my opinion it is poorly written and fraught with pitfalls. I think it is unfair to the contestants who are supposed to be bad cooks. Why aren?t there any times given?
Under normal circumstances I would char broil the peppers and tomatoes first and cook the onions second, but not knowing how long the onions take to steam through, that is a risky strategy when under time constraints. You are setting the contestants up for failure unless you answer questions like that off camera. Shame on you if you don?t. It may make for ?good? drama, but not for good cooking and those folks like me, who bother to look up your recipes, deserve better too.
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