2017-06-01 / Life in Leelanau

County Cuisine

Peppery sauce perfect atop poultry or fish meals

Today's recipe for romesco sauce is presented by chef Samuel Plamondon of 9 Bean Rows. Romesco is a red pepper and nut based sauce that traces its history back to northeastern Spain. The fishermen in the region originally developed the sauce to accompany their fish heavy diets. Romesco also pairs well with grilled poultry. The 9 Bean Rows restaurant is located in downtown Suttons Bay. Stop in to enjoy their fresh menu and back patio for warm weather dining all summer long. They are open Tuesday to Saturday, 7 a.m. to 9 p.m. for breakfast, lunch and dinner

Romesco Sauce

4 tomatoes
12 piquillo peppers
4 ancho chilis
8 Tbsp hazelnut
8 Tbsp almond
4 slices brioche, cubed
8 cloves garlic
1/2 tsp red pepper
1 Tbsp smoked paprika
1 Tbsp red wine vinegar
1/4 cup canola oil


Grill tomatoes (or roast in the oven) until skin begins to split and separate. Remove from grill, peel, remove the tomato core and discard. Chop and transfer chopped tomato and juice to a bowl. Warm oil in a pan. Toast ancho chili, remove to bowl of tomatoes. Put almonds, hazelnuts, garlic, chili flake, and brioche into the pan and sauté until garlic is toasted and brioche has absorbed most of the oil. Transfer everything to the bowl, add the piquillo peppers. Transfer to food processor. Pulse everything in food processor until mostly smooth. Season with smoke paprika, salt, and red wine vinegar. Serve over fish or poultry and enjoy!

County Cuisine Participants: Art's Tavern, Anderson's Market, Big Cat Brewery, The Bluebird, Chimoski's Bakery, La Becasse, Leland Lodge, Little Traverse Inn, Martha's Leelanau Table, Pegtown Station, Trish's Dishes, and Tucker's of Northport.

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