Recipe by EJ Hodgkinson of King + Duke
9/15/18
Romesco
1 # piquillo peppers (or red sweet pepper)
3 ea garlic cloves
5 oz almonds, toasted
1 1/4 oz sherry vinegar
1 1/2 tsp hot paprika
1 1/2 tsp smoked paprika
1 1/2 tsp espelette pepper
1/2 oz salt
1/2 ea lemon, juiced
3 oz olive oil
In food processor, combine almonds and garlic and pulse until chopped into small pebble sized pieces. Add peppers to food processor and continue to puree. Add all dry ingredients, then slowly drizzle in olive oil, and season with lemon juice and salt.
Creamy Zhoug
1 ea poblano peppers, seeds removed
3 ea serrano chiles
1 oz garlic
1 bunch cilantro
1 bunch parsley
1/2 Tbs. coriander, ground
3/4 tsp. cumin, ground
1 1/4 tsp. kosher salt
1/2 cup EVOO
1 oz sherry vinegar
2 cups Greek Yogurt or Labneh
Remove stems and seeds from poblano peppers, remove stems from serrano chilies, rough chop both peppers. Chop both parsley and cilantro from the tops of the bunches down to where they are tied, rough chop garlic and place all ingredients in food processor(note: will need to pulse and chop ingredients, slowly adding to get all volume into food processor), process until the zhoug is of pesto consistency. Whip with Greek yogurt or labneh.
