Executive Chef Geoff Rudaw shares one of his favorite classic accompaniments - Sauce Romesco. This versatile sauce is fantastic with almost any grilled meat or fish, or even on an oven roasted turkey sandwich! We're looking forward to some innovative menu items coming our way!
1 Quart of San Marzano Tomatoes
2 Cups of Tomato Confit
1 Cup of Pimenton (Smoked Spanish Paprika)
4 oz. of Chipotle Peppers
½ Cup of Roasted Garlic
½ Cup of Toasted Almonds
½ Cup of Toasted Pine Nuts
½ Cup of Toasted Pistachios
½ Cup of Toasted Macadamia Nuts
½ Cup of Sherry Vinegar
1 ½ Cups of Breadcrumbs
2 Cups of Olive Oil
Mix all ingredients except for the Sherry Vinegar, Breadcrumbs and Olive Oil in a food processor.
Transfer into a large bowl and fold in Breadcrumbs, and whisk in the Sherry Vinegar and Olive Oil.
Season with Salt & Pepper to taste.
Pan Roasted Cobia, Sauce Romesco, Brussels Sprouts, Fingerling Potato & Burnt Lemon