INGREDIENTS

INSTRUCTIONS

Prepare the romesco sauce: If using a dried pepper, remove the stem
and seeds from the pepper and soak in warm water for 1 hour, or until
softened. Scrape off the flesh and discard skin. If using a roasted
pepper, remove the charred skin, stem, and seeds, and chop. Set  aside.
In a food processor, finely chop the bread and almonds. Add  the salt,
pepper, garlic, tomato and reserved flesh of the pepper.  Process to a
smooth paste. With the motor running, add the olive oil  in a thin
stream, until mixture is the consistency of a thick, creamy  sauce. Add
the warm water as needed to help thin the sauce if  necessary. Adjust
the seasonings, transfer to a bowl and set aside at  room temperature
or chill until ready to serve. Preheat a grill or  broiler, and preheat
an oven to 400 degrees. Trim the roots off the  onions and spread them
over the grill. Grill the onions until charred  all over but not dried
out, turning frequently. Transfer the onions  to a large roasting pan,
cover tightly and roast in the oven for 20  to 25 minutes. Serve the
onions steaming hot, strip back the charred  outer skin, dip the onions
in the romesco sauce, eat the white  bottoms and discard the top. This
recipe yields 4 to 6 servings.  Recipe Source: TOO HOT TAMALES WORLD
TOUR with Susan Feniger and Mary  Sue Milliken From the TV FOOD NETWORK
- (Show # WT-1B40 broadcast  07-08-1998) Downloaded from their Web-Site
- http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

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