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Entries tagged with 'piquillo peppers'

Sandwiched: Pork and Romesco Sauce

María del Mar Sacasa 1 comment

Romesco is a classic Catalan sauce with a robust, coarse-grained, and spreadable texture. Recipes vary, but you can expect most to include a blend of roasted red peppers, mild ñora chiles, garlic, hazelnuts or almonds, bread crumbs, olive oil, and occasionally, tomatoes. The allure of this sauce lies in its fine balance of smoky, sweet, and nutty flavors. It gets incorporated into a sandwich here. More

Pork Sandwich with Romesco Sauce

Serious Eats María del Mar Sacasa Post a comment

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her... More

Grilled Pimento Cheese, Ham, and Homemade Pickles Sandwich

Serious Eats María del Mar Sacasa 4 comments

NOTES: I prefer to use piquillo peppers because they are sharper, sweeter, and more flavorful than canned or jarred pimento peppers, but if you prefer pimentos, substitute them here. For best results, use a sturdy loaf of bread, such as... More

Sandwiched: Grilled Pimento Cheese, Ham, and Homemade Pickles

María del Mar Sacasa 12 comments

Everyone acquainted with pimento (properly pronounced "pi-meh-nnah") cheese spread knows that its basic components are orange cheddar cheese, mayonnaise, and jarred or canned pimento peppers, but ratios, stir-ins, seasonings, and methods of making are particular to individual households and cooks who jealously guard their recipes. Though commonly served with crackers or celery sticks, my favorite way to eat it is in grilled cheese form. More

Cook the Book: Pizza with Sausage & Peppers

Serious Eats Caroline Russock 32 comments

In Molto Gusto by Mario Batali and Mark Ladner, the par-baking method of pizza making that is employed at Otto is broken down for the home kitchen. The recipes I tested ended being some of the most picturesque and tasty pizzas that have ever come out of my oven. More

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