Portuguese Red Pepper Paste →

This traditional Portuguese condiment provides a distinctive flavor profile to many Portuguese dishes. Essential for “Porco Alentejana” or Mussels with Linguiça and Roasted Potatoes, and Turkey Kale and White Bean Soup. It is also great used as a marinade spread on grilled chicken or pork, to flavor seafood, or added to soups and sauces. It only takes a few minutes to make, keeps in the fridge in a sealed jar for up to 6 months, and will add an exciting new dimension to your culinary repertoire.

Portuguese Red Pepper Paste
Yield: 1 cup

Ingredients:

• 2 tablespoons sweet paprika

• 2 tablespoons sweet smoked paprika

• 1/4 cup dry red wine

• 8 to 10 garlic cloves

• 2 crumbled Turkish bay leaves

• 3 tablespoons store-bought or homemade tomato paste or 1 tablespoon double-concentrate tomato paste

• 1 1/2 tablespoons fresh lemon juice

• 7 sprigs cilantro

• 5 sprigs flat-leaf parsley

• 1 1/2 tablespoons kosher salt (16 g)

• 1/4 teaspoon freshly ground white pepper

• Few dashes Piri-Piri sauce or other hot sauce to taste

• 1/4 cup olive oil

Preparation:

1. In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, pepper, and piri-piri or other hot sauce.

2. Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.

3. With the motor still running, add the olive oil in a slow, steady stream and continue whirring until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes.

4. Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate. Best if used within 3 months; keep for up to 6 months.

https://leitesculinaria.com/83003/recipes-red-pepper-paste.html

Remoulade Sauce →

Photo: c. foodblogchef 2019 - Crab Cakes with Remoulade Sauce
Copy and paste to print the recipe.

REMOULADE SAUCE
Yield: about 1 cup (16 tablespoons)

Ingredients:
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar (or 1 tsp. rice wine vinegar + a pinch of dried tarragon)
1/4 teaspoon Tabasco sauce
2 teaspoon ketchup
1 teaspoon sweet pickle relish (or finely chopped dill or cornichon pickles)
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (white and pale green only), very thinly sliced
Salt and freshly ground black pepper, to taste

Combine ingredients in a bowl. Set aside, covered, in the refrigerator. Extra sauce will keep in the refrigerator for 3-4 days.

"Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers, and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).” I prefer the Louisiana-style remoulade for crab cakes and I like a bit of color in my remoulade, hence the small amount of ketchup. I also use sweet pickle relish instead of dill or cornichons. Like any recipe, experiment and make it to suit your own tastes.

Adapted from: https://www.thespruceeats.com/basic-remoulade-sauce-3060568

Romesco Sauce →

Rich colorful Romesco sauce features almonds, olive oil, peppers, and tomatoes….ingredients widely used in Spanish cuisine. It’s not surprising almonds and olive oil are popular ingredients in many Spanish dishes: Spain the number one producer of olive oil in Europe and second to the United States in producing almonds. Serve the sauce with fish or shell-fish and/or grilled vegetables, or on crostini. It is also an excellent dip for crudités (assorted raw vegetables).

Photo: c. foodblogchef 2019 - Romesco Sauce Ingredients

Yield: about 2 cups

Ingredients:

• 1 medium red pepper, and

• 1 orange or red Cubanelle pepper roasted, peeled, seeds and membranes removed

• 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)

• 2 thick slices (about 2 ounces) baguette or country-style bread, crusts removed, lightly toasted

• 2 large garlic cloves, peeled

• ½ cup toasted almonds, or a combination of almonds and skinned toasted hazelnuts (I use ¼ c. of each)

• 1 to 2 teaspoons pure ground smoky ancho chile powder, or regular chili powder to taste (*Note: 1 tsp. is mild; 2 tsp. has a bit of heat)

• 1 tablespoon chopped fresh Italian parsley

• 1 teaspoon sweet paprika or Spanish smoked paprika (pimentón) (*Note: use regular paprika if you use smoky ancho chili powder; use the smoked pimentón with regular chili powder.)

• Salt, preferably kosher salt, to taste

• Freshly ground pepper to taste

• 2 tablespoon sherry vinegar

• ¼ to ½ cup extra virgin olive oil, as needed

Preparation:

Preheat the broiler and cover a baking sheet with foil.

1. Lightly toast the bread and nuts and set aside.

2. Cut the tomatoes in half, core, and seed them; do the same with the peppers and quarter them.

3. Place the tomatoes and fresh peppers skin side up on the baking sheet and place under the broiler at the highest setting. Broil for two to four minutes, until skin is charred. Remove from the heat, transfer to a bowl and allow to cool. The skins on the tomatoes should peel off easily; you may have to scrape off the pepper skins after a few minutes. (see *Note about peppers)

4. Add the garlic cloves to a food processor and process until the garlic is chopped and adheres to the sides of the bowl, stop the machine, and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread, and chile powder to the bowl and process to a dry paste.

5. Scrape down the sides of the bowl and add the peppers, tomatoes, parsley, paprika, salt, and pepper, and process until smooth.

6. With the machine running on slow, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and adding more until you achieve the consistency you want. Increase the speed and process until well mixed and scrape into a bowl.

7. Taste and adjust seasoning, adding salt or chile as desired.

8. Allow the sauce to stand for an hour or more at room temperature to meld the flavors before using.

9. Left-over sauce will keep in the refrigerator in a tightly closed container for several days.

*Note: if you don’t want to bother roasting, peeling, and seeding the peppers, an acceptable substitute is a 12-ounce jar of Roasted Peppers, drained and patted dry. Proceed as above.