You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
How come Romesco isn’t as common as queso or guac? I ask because it’s that good. Usually made by roasting a ton of peppers and toasting nuts, I give you a head start by using a jar of peppers and that can of salted roasted almonds you just might have left over from your last Below Deck viewing party. Serve shmeared under thin-cut chickie breasts, then use the rest as a dip with crudités for your next Below Deck viewing party. I see a delicious loop forming…
1 medium tomato, halved
1 small onion, peeled and halved
5 large cloves garlic, in their skins
½ cup plus 4 tablespoons olive oil
1 teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
2 large jarred fire-roasted peppers, rinsed and patted dry
⅔ cup roasted salted almonds
1 tablespoon sherry or red wine vinegar, or more to taste
1 ½ teaspoons smoked paprika
4 whole scallions (greens and whites), halved lengthwise
4 thin-cut chicken breasts (about 1 ½ pounds)
Caesar dressing: It's not just for salads anymore.
These do knot disappoint.
Cheesy, salty, creamy.
This super-easy and flavorful recipe makes use of leftover steak in the best way.
