Charcoal-grilled leeks with romesco sauce
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Charcoal-grilled leeks with romesco sauce
  Leeks    Sauces    Vegetables  
Last updated 6/12/2012 12:47:05 AM. Recipe ID 7644. Report a problem with this recipe.
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      Title: Charcoal-grilled leeks with romesco sauce
 Categories: Vegetables, Side dishes, Kooknet
      Yield: 6 Servings
 
MMMMM---------------------------LEEKS--------------------------------
      3 bn Young Leeks; trimmed of all
           -but 2-3" of the green part
    1/2 c  Olive Oil

MMMMM---------------------------SAUCE--------------------------------
    1/2 tb Olive Oil
      1 sl White Bread
    1/4 c  Whole Almonds; toasted
    1/8 ts Red Pepper Flakes
      1 sm Clove Garlic; chopped
      1 md Red Bell Pepper; cored,
           -seeded and cut up
    1/4 lb Ripe Tomatoes
    1/8 ts Paprika
    1/8 ts Salt
    1/4 ts Ground Black Pepper
    1/8 c  Red Wine Vinegar
    1/4 c  Extra-Virgin Olive Oil
 
  Heat 1/2 tb oil in a small skillet and, over medium heat, fry the
  bread slice until golden on both sides. Grind the toasted almonds
  finely in a food processor, together with the bread, pepper flakes
  and garlic. Add the red pepper, tomatoes, paprika, salt and pepper,
  puree to form a smooth paste. Whirl in the vinegar. With the motor
  running, add the oil slowly in a thin stream. Taste for seasoning.
  Reserve.
  
  Cut the leeks in half lengthwise down to within 1" of bottom, or root
  end. Rub them quite generously with olive oil and cook them over a
  covered charcoal grill until they are very tender or golden.
  Depending on their size and cooking method, they may take from 30-60
  minutes. Turn occasionally while cooking. Serve the leeks warm with
  Romesco sauce on the side.
  




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Recipe ID 7644 (Apr 03, 2005)

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