Best Grilled Knob Onions With Romesco Sauce Recipes

Grilled Spring Onions With Romesco Sauce image

Provided by Kumquat the Cats fr

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

7 garlic cloves, peeled
1/2 cup extra virgin olive oil
1 ripe tomatoes, halved
1/4 cup almonds, toasted (shelled)
1/4 cup hazelnuts (shelled)
2 tablespoons pine nuts
1 small almond biscotti, broken into pieces (about 3/4 ounce, or substitute 1 slice toasted bread plus 1 tablespoon almonds and a pinch of sugar)
6 sun-dried tomatoes
2 egg yolks (hard cooked, lightly mashed)
2 teaspoons red wine vinegar (or more to taste)
1 teaspoon sweet paprika
1/2 teaspoon salt (or to taste)
1 pinch cayenne
8 spring onions, greens trimmed, bulbs halved

Steps:

Slice 4 garlic cloves in half crosswise and put them in a small, microwave-safe dish. Cover with 1/4 cup olive oil. Loosely cover dish with plastic wrap, cut a slit in top and cook in microwave on medium power for 1 minute, 20 seconds. Uncover and let cool. Alternately, saute garlic in oil until golden around edges, about 3 minutes.
Place tomato cut-side down on a plate. Microwave on medium power for 4 minutes. Let cool, then pull off tomato skin; it should come right off. If not, cook for another 30 seconds to 1 minute. Alternatively, roast tomato halves in a 350-degree oven until wrinkled and tender, 20-30 minutes, then peel.
Chop remaining 3 cloves garlic and put in a food processor along with nuts and biscotti. Grind to a powder, add sun-dried tomatoes and yolks, and process until tomatoes are ground. Add cooked tomato, cooked garlic with oil, plus vinegar, paprika, salt and cayenne, and process until smooth. Slowly drizzle in remaining 1/4 cup olive oil. Taste and adjust salt and vinegar if desired. If mixture is too thick, slowly drizzle in 1-3 tablespoons warm water. (You can make sauce up to 5 days ahead.).
To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce.

Nutrition Facts : Calories 285.8, Fat 27.9, SaturatedFat 3.6, Cholesterol 62.9, Sodium 263, Carbohydrate 7.4, Fiber 2.6, Sugar 2.5, Protein 4.4

Romesco Sauce image

Provided by Food Network

Time 35m

Yield 1 cup

Number Of Ingredients 8

2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fruity Spanish olive oil

Steps:

Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.