UCLBS Recipes

Carol's Remesco

1/2 cup toasted almonds chopped finely in food processor.

Add:
1 cup roasted red peppers, drained (I get them in A & P)
2 teaspoons wine vinegar
2 small pieces of jalepeno peppers (optional)
1 clove garlic
Whir to a thick paste.

Then add 2 tablespoons olive oil and drip slowly as the processor whirs.

Season with salt to taste.
Refrigerate and enjoy.

Serve as a pate or as a dip with romaine leaves or Pork Skins

(Source: Elaine Gottschall, from Epicurious)

To roast your own almonds:

I use a big frying pan with about 3 tablespoons butter - heat turned to medium-low (about 3). I make about 3/4 pounds at a time. I get the almonds from Costco in two pound bags. I used about 1/4-1/3 of the bag and slowly cook the nuts in the butter, scooping and turning about every 3 minutes to distribute butter over the pile and when the butter starts turning brown and you smell the little devils, and they look slightly darker, I dump them on a pan with 3 layers of paper towels, dab them of the grease, and salt.