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Charcoal-grilled Leeks With Romesco Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Kooknet, Side dishes, Vegetables 6 Servings

INGREDIENTS

3 Young Leeks, trimmed of all
but 2-3" of the green
part
1/2 c Olive Oil
1/2 T Olive Oil
1 White Bread
1/4 c Whole Almonds, toasted
1/8 t Red Pepper Flakes
1 Clove Garlic, chopped
1 Red Bell Pepper, cored
seeded and cut up
1/4 lb Ripe Tomatoes
1/8 t Paprika
1/8 t Salt
1/4 t Ground Black Pepper
1/8 c Red Wine Vinegar
1/4 c Extra-Virgin Olive Oil

INSTRUCTIONS

Heat 1/2 tb oil in a small skillet and, over medium heat, fry the
bread slice until golden on both sides. Grind the toasted almonds
finely in a food processor, together with the bread, pepper flakes  and
garlic. Add the red pepper, tomatoes, paprika, salt and pepper,  puree
to form a smooth paste. Whirl in the vinegar. With the motor  running,
add the oil slowly in a thin stream. Taste for seasoning.  Reserve.
Cut the leeks in half lengthwise down to within 1" of bottom, or root
end. Rub them quite generously with olive oil and cook them over a
covered charcoal grill until they are very tender or golden.  Depending
on their size and cooking method, they may take from 30-60  minutes.
Turn occasionally while cooking. Serve the leeks warm with  Romesco
sauce on the side.  Source: San Francisco Image Magazine Typed by
Katherine Smith  Kook-Net: The Shadow Zone IV - Stinson Beach, CA  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 252
Calories From Fat: 215
Total Fat: 24.5g
Cholesterol: 9.1mg
Sodium: 165.9mg
Potassium: 149.1mg
Carbohydrates: 4g
Fiber: 1.4g
Sugar: 1.9g
Protein: 5.1g


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