During the month of October, the Snake River Grill is offering tapas from Sunday through Thursday. You can get four of the following small plates for only $25. One of my favorites that’s offered is grilled onions with Romesco sauce. This week, they are serving the Spanish sauce with chicken livers, but they offered to share the recipe with us so that you can make it at home, too.
In the meantime, go enjoy a few shared plates of these options:
GRILLED CHICKEN LIVERS, FENNEL-CURED EGG AND ROMESCO
FRIED ARTICHOKE CHIPS WITH LEMON AND SAGE AIOLI
CRISPY PORK BELLY WITH FRIED APPLE SAUCE
CHILLED CHICKPEAS WITH FETA, OLIVE OIL AND MINT
SELECTION OF SPANISH CHORIZOS
SMOKEY ALBONDIGAS, PINE NUTS, TOMATO AND MINT
WARM FIGS WITH MARCONA ALMONDS & VALDEON BLUE CHEESE
WARM OLIVES AND MARCONA ALMONDS
SELECTION OF SPANISH CHEESES
SHAVED SERRANO HAM & PAN DE TOMATE
FRIED PADRON CHILES & GARLIC WITH SEA SALT
PIQUILLO PEPPERS STUFFED WITH SPANISH TUNA & FENNEL
Ingredients
- 3/4 cup of New Mexican red chile puree (made from soaking dried chiles in warm water and pureeing in a blender)
- 1 cup canned Italian plum tomatoes (1/2 of the liquid poured off)
- 2 cloves of raw garlic, shaved
- 1/8 cup of toasted sliced almonds
- 1 1/4 cup of toasted hazelnuts (skin mostly removed)
- 1/2 cup extra virgin olive oil
- 1/4 ounce sherry vinegar
- 1/2 teaspoon smoked paprika
- 1/4 tablespoon kosher salt
Instructions
- Place 1 ounce of the oil in a medium saute pan over low heat, add breadcrumbs, season with salt and pepper, and cook until lightly brown.
- Add the garlic and continue to toast until the bread is crunchy.
- In a separate small pot, place 1 ounce of olive oil and put over high heat. When hot, add the tomatoes and reduce heat to medium. Cook until lightly browned and almost dry.
- Place the bread in a food processor with the toasted nuts and puree to a course texture.
- Add the chile puree and cooked tomatoes, and pulse until almost smooth.
- Place in a bowl, and whisk in the remaining oil, paprika and salt.
- Whisk in the vinegar.
- Season to taste.
