Romanesco Steaks with Romesco

Romanesco Steaks with Romesco Sauce – Candy Coated Culinista

It’s BBQ season; but what about all on you vegans and vegetarians. Here is one dish that is substantial and you won’t be envious that you aren’t apart of the BBQ season.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 8-10 min. per side
Difficulty level is: Easy

Inspired by: Food 52 Any Night Grilling

Ingredients
• 1 head of Romanesco
• ¼ cup vegetable oil
• 2 large red bell peppers, halved, cored and seeded
• 2 fresh chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

Assembly
1. Remove leaves and trim stem of the Romanesco leaving the core intact.
2. Place on a cutting board and slice in half.
3. Place on a baking sheet and drizzle with oil and season with salt and pepper.
4. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 5 minutes prior to use.
5. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
6. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
7. Cover peppers in a kitchen towel (to make it easier to remove the skin)
8. Grill tomatoes and when cooled enough remove skin also.
9. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
10. Grill Romanesco rotating them to prevent excessive charring. The exterior should be just tender.
11. Serve in a pool of the romesco sauce and sprinkle with flaky salt id desired.

Please Enjoy

My thoughts
The original recipe called foe cauliflower; which I’m not fond of. I did plan on using cauliflower; but I came across the Romanesco a cousin to the cauliflower and said maybe this is better. The sauce was also supposed to be a harissa; but another recipe I made had way too much sauce left over and I hate wasting. So this is how I got here; I loved it, a red sauce is very complimentary to the green veg and it all worked out well. Romanesco still tastes like cauliflower to me and it was just ok.

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Spatchocked Chicken with Asparagus & Grilled Lemons

Spatchocked Chicken with Asparagus & Grilled Lemons – Candy Coated Culinista

A simple weeknight grilling dinner, so good it can be served for Sunday dinner.

Yield/Serving: 2 to 4
Prep Time: 15 min.
Cook Time: 35 min,
Difficulty level is: Easy

From: Food 52 Any Night Grilling

Ingredients
• One 4-4 ½ pound chicken, spatchocked (ask your butcher to spatchock it for you
• Extra virgin olive oil, for drizzling
• Kosher salt
• Ground black pepper
• 1 bunch of thyme
• 8 ounces haricots, bottoms trimmed
• 2 spring onion, halved
• 2 lemons
• Flaky salt

Assembly
1. Spatchock chicken by removing the spinal cord and lightly drizzle with olive oil and then sea with salt and pepper.
2. Tuck the wings under the legs making the chicken lie flat.
3. Spread thyme and oregano on a baking sheet and set aside to marinate at room temperature for 30 minutes.
4. Prepare charcoal grill or coat the gill pan with extra virgin olive oil over high heat using a paper towel.
5. Place season chicken, skin side down onto the grill with the thyme & oregano underneath and brown skin for 8 – 10 minutes.
6. Turn chicken, discard any burnt thyme or oregano, and cook until nearly cooked through and cook for another 8-10 minutes.
7. Flip chicken again and cook for another 3-5 minutes until skin is crisp and browned.
8. Transfer to a baking sheets to rest
9. Place asparagus over grill and char for about 5 minutes, ensuring you get grill marks.
10. Cut lemons in half and grill along with the onions.
11. Mix onions with the asparagus.
12. Serve chicken on a platter family style with asparagus and grilled lemons.

Tips
• I added oregano, used white onion instead of green onion and also swapped asparagus for the green beans as its asparagus season.
• Serve with potatoes on the side.

Please Enjoy

My thoughts
I have been wanting to practice my grilling skills and this book is a great option as these recipes are easy and well good for weeknight grilling. I opted to buy a enamel cast-iron grill pan as I didn’t want to pull out my cumbersome indoor grill. The recipes turned out excellent, the only thing I have to do is get stronger grill marks next time. Otherwise this recipe tasted to healthy and yet so simple. I opted to spatchock my chicken myself as I had never done this before. I found it a little gross removing the spinal cord, and have much respect to butchers getting the job done. All I could think of when I was butchering this chicken was the ritual called the Blood Eagle from Viking lore; which was a tad funny that my mind went there; but it was apt. This recipe is easy to swap out any in season veggies you prefer and get the same amazing results. I have never had a grilled lemon and enjoyed squeezing it over the asparagus and chicken. I served lemon oil gem potatoes with cayenne pepper on the side. I will be making this again. This recipe is visually attractive and will catch your dinner guests or families attention.

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