My wife usually cooks ribs (one of her favorite meals) in the oven with just salt and pepper for seasoning. Since she was away playing with the grand-kids today, I grabbed the ribs from the refrigerator and emptied the spice cabinet!
My Saturday morning routine is to may breakfast and enjoy it with my wife. Then I retire to my cave and answer emails while watching cooking shows. Some of my favorites are
- America’s Test Kitchen
- New Scandinavian Cooking
- Good Eats
- Jacques Pépin
Somehow I discovered Romesco Sauce and life will never be the same.
Romesco (Catalan pronunciation: [ruˈmɛsku]) is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. The fishermen in this area made this sauce to eat with fish. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot...Read More
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