Romesco Sauce

Lately, I have altered my eating habits a ton and am doing smaller portions, more frequently in order to keep my metabolism working. Now, this isn’t a dietician or preachy post but I have been feeling a lot healthier and been dropping weight – so look into it as it might be something that suits your lifestyle.
Anyway I digress, because there is a point to my babble. TAPAS! Yes! That’s right, we have posted a few tapa recipes but this one is more about the delish Spanish sauce that is typically served with tapas. I know there is a place in Philly (shout out to Amada) that serves this with their ham croquettes. I’ve also had it with just a baguette, or on top of a tortilla (Spanish omelet). It’s so yummy and versatile and not heavy. It’s typically made in the Catalonia region of Spain (which for all of you that are geographically challenged, think Northern/Eastern Spain). So tasty, I had to recreate it for you all, see below and enjoy!
  • 1/4 cup marcona almonds, toasted
  • 1 (12-ounce) jar roasted red peppers, drained
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar (PS I didn’t have any so I subbed with red wine vinegar, same same).
  • 1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
  • 1/4 tsp cayenne pepper
  • 1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
  • 1 large clove garlic, grated (I did 2 because I’m a Vampire at heart)
  • Kosher salt and freshly cracked black pepper
Puree in food processor, and EAT!! on anything and everything. Great with grilled veggies or meats. Now get outside and enjoy before its too cold!
Romesco Sauce - Damn Delish
Happy Eating, XO.

Empanadas

Ok so I am in a Latin state of mind. Not to brag, but I am going to Panama in February. So I am totes all about exotic food right now in anticipation of my travels. I mean don’t be jealous, you can get a taste of those countries at home with this muy rica comida! (translates to “very tasty food”, you silly goose). Anyway, I digress. Host a tapas night, or serve as a game time snack, or even pack some for lunch one day with a side salad. This is one delish dish that is worth the extra time. Oh and for those of you that don’t know what an empanada is: its a meat-filled pie. Portable, popular street food and just plain old yummy!

 

1 box Pillsbury refrigerated pie crusts (any puff pastry or pie dough would work this isn’t a shameless Pillsbury plug, Pepperidge Farm can get a holla too. Anyway, I made these two ways once with pie crusts and once with crescent roll dough to see which I liked better. Listen don’t judge Philly had a snowstorm and I had cabin fever & decided to keep busy by finding you guys the yummiest way to make these. No clear winner though: the crescent dough is harder to work with, but more fluffy. The pie crust was easier and flakier. So you decide whatever you like best. Ya, I have double the empanadas. So in reality I AM THE WINNER) & 1 egg, beaten

Chicken and Cheese Filling-

  • 2 tbsp butter & 2-3 tbsp. flour (a roux)
  • 1 medium Spanish onion chopped small
  • ½ cup white wine (feel free to leave out if you don’t have any on hand).
  • 2 chicken** pieces, skin removed & shredded/chopped. (I used a store bought rotisserie & kept the remaining for a chicken salad, obvi)
  • 1 cup milk
  • 1/2 cup Mexican blend, shredded cheese (maybe even less)
  • Salt and pepper to taste (garlic powder also because I am a freak)

**(Another option is to brown some ground turkey or ground beef with some taco seasoning and use that in place of the chicken. Get creative folks! Use what you have lying around…don’t be running to the store more than once a week if you don’t have to).

Anyway, back to the cooking part: heat the butter/flour (roux) & add the onions saute over medium heat until translucent, around 4 minutes. Add the white wine and allow to evaporate until ½ of the liquid is left and to deglaze the pan. Add the chicken & the milk, a little at a time until well incorporated and the sauce is thick.  Mix constantly, lastly you can add in the salt and pepper to taste (I also added garlic powder).

Heat oven to 350 degrees. Remove pie crusts from pouches; place flat on work surface. With 3 1/4-inch round cutter, cut 8 rounds from each pie crust. I don’t have a cutter so I used a martini glass, because I am hood like that. Spoon filling evenly onto half of each dough round. Sprinkle shredded cheese over the filling. A pinch of cheese people, don’t over stuff the empanada. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on foiled cookie sheet. Brush tops with egg. Bake 14-17 minutes or until golden brown. Let cool & serve immediately.
While the empanadas bake, you can whip up this easy, beyond delish dipping sauce. Any person can serve it with store bought salsa, a real foodie, makes even the accompaniments fresh! Check out the avocado cream recipe under Sauce Boss.
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Happy Eating, XO.