Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 309 :: Spanish Smoke
Calcots with Romesco Sauce
Method: Direct Grilling
Advance
Preparation: 
Category: Vegetarian
Ingredients:
2 bunches large green onions or scallions, trimmed, or small leeks
Coarse salt (kosher or sea) to taste
Romesco Sauce for serving (recipe below)
Spanish extra virgin olive oil for serving (optional)
Freshly ground black pepper, to taste, for serving (optional)


Directions:
Preheat the grill to high.

When ready to cook, arrange the onions on the hot grate and grill, turning with tongs, until charred all over, 8 to 12 minutes (scallions will take less time than leeks). Season the onions with plenty of salt as they cook. Wrap the charred onions in a thick layer of paper towels (or use newspaper as they do in Spain). Let rest for 15 minutes.

Unwrap the onions and pick away the charred skin and root end with your fingers. Serve warm with Romesco Sauce for dipping or drizzle with oil and pepper and pop them into your mouth.
 
Romesco Sauce
Serves: about 2 cups
Category: Sauces
Ingredients:
3 dried anorra chiles or 1 ancho or pasilla chile
1 small red bell pepper
2 large or 3 medium fresh, ripe tomatoes
5 cloves garlic, peeled
3 tablespoons blanched whole almonds or slivers, toasted
1 small onion, quartered
1/3 cup good quality olive oil
1 or 2 slices of country-style white bread
3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar, or more to taste
Salt and freshly ground black pepper, to taste


Directions:
Preheat the grill to high. Quickly toast the chile on both sides (10 to 20 seconds in all). Transfer it to a bowl of warm water and let soak for several minutes while you grill the rest of the vegetables. Skewer the garlic on toothpicks. Skewer the onion quarters on bamboo skewers. Arrange the pepper, tomatoes, garlic, and onion on the grill grate and grill until the skin on the pepper is blackened and the other vegetables are nicely browned. As they are done, transfer them to a platter and let cool. Remove the toothpicks from the garlic and the skewers from the onions.Brush the bread on both sides with oil and grill until nicely browned, 1 to 2 minutes per side.

Drain the chile pepper reserving the liquid. Tear the chile into pieces and remove the stem and seeds. Remove any very charred skin from the tomatoes and pepper; core and seed the pepper. In the bowl of a food processor, combine the bell pepper, the chile, the onions, the garlic, the bread, and almonds and puree to a smooth paste. Add the parsley, vinegar, remaining olive oil, and salt and black pepper. Process until smooth, adding enough of the reserved chile soaking liquid to make a pourable sauce. Correct the seasoning, adding salt or vinegar as necessary.

Serve the sauce at room temperature; it will keep, tightly covered in the refrigerator, for up to 3 days.

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