Table of Contents: 1) California Almond Aioli 2) California Almond Mustard 3) California Almond Piri Piri Sauce 4) California Almond Chimichurri 5) Romesco Sauce 6) Catalan Onion and Almond Soup 7) Carne en Salsa de Almendras (Pork in Almond Sauce)
California Almond Aioli Created by: Chef John Csukor Yield: 2 lbs 1 oz Garlic, Roasted 3 oz Almond Butter, roasted 3.5 oz Egg, whole.5 oz Salt, kosher 1 oz Lemon Juice, fresh 1.5 oz Champagne Vinegar 2.5 oz Water, cold 24 oz Almond Oil In food processor place garlic, almond butter, egg, salt, lemon juice, and champagne vinegar. Puree until smooth. Slowly add oil, while puree is occurring, alternating with water to achieve desired consistency. Store Chilled.
California Almond Mustard Created by: Chef John Csukor Yield: 26 oz 4 oz Mustard, dry 2 oz Almond Butter, roasted 3 oz Vinegar, white 5 oz Almonds, chopped and toasted 1/8 inch.5 oz Salt, kosher 5 oz Water 2 oz Honey, clover 4 oz Almond Oil Combine all ingredients, except for the chopped almonds, and mix well with a spatula. When combined, fold the almonds into the mixture to finish. Store Chilled until use.
California Almond Piri Piri Sauce Created by: Chef John Csukor Yield: 16 oz 2 oz Almonds, blanched and crushed ¾ oz Dried Chilies, bird s eye, stemmed 10 each Garlic, raw, whole clove 1 ½ oz Ginger root, peeled, rough chop 2 oz Onion, rough chop Zest of 1 lemon 8 oz Olive Oil 2 oz Lemon juice, fresh 1 tbsp Honey, clover 1 tbsp Paprika 2 oz Almond butter Salt and Pepper to taste Combine all ingredients except almond butter and Salt and Pepper, in a heavy bottomed medium sauce pan and bring to a simmer for 15 20 minutes stirring occasionally. Remove from heat and cool. Puree in a food processor along with almond butter until smooth. Add salt and pepper to taste. Adjust heat if there is a desire to make spicier! Store refrigerated.
California Almond Chimichurri Created by: Chef John Csukor Yield: 11 oz 2 oz Cilantro, fresh, cleaned 1 oz Parsley, fresh, cleaned.5 Green Onion 1 oz Garlic, raw.5 oz Salt, kosher.25 oz Cumin, ground.5 oz Red Wine Vinegar.5 oz Lemon Juice, fresh 2 oz Whole Almonds, roasted and chopped to 1/8 3 oz Almond oil Combine herbs in food processor and chop until a large chop is achieved. Add remaining ingredients, leaving out the almonds and oil, and continue to chop While chopping add oil slowly until incorporated. Finish by folding in the chopped almonds. When storing cover tightly as to help prevent oxidation and store chilled.
Romesco Sauce Created by: Joyce Goldstein Yield: 2 cups 2 medium ancho chiles or 1 rounded teaspoon ancho chile powder 1 cup blanched almonds, toasted 4 large cloves garlic, minced 1 large red bell pepper, roasted, peeled, seeded, and chopped 1 cup peeled and seeded and diced tomato, fresh or canned, or 2 tablespoons tomato paste 1 tablespoon sweet pimentón or sweet paprika 1/2 teaspoon hot pimentón or cayenne pepper, or more to taste 3 tablespoons red wine or sherry vinegar 1 teaspoon salt 3/4 cup extra virgin olive oil, preferably Spanish If using whole anchos, soak the chiles in hot water to cover for about 1 hour. Drain, remove the stems and seeds and cut up into small pieces. Transfer the chile pieces, or ancho chile powder, if using, to a food processor along with the nuts, garlic, roasted pepper, tomatoes, the pimentón, vinegar and salt. Pulse a few times to make a chunky paste. Now start adding the oil a tablespoon at a time until the mixture emulsifies. Taste. We are looking for a balance of sweetness from the peppers, nuttiness, and acidity. Add salt if necessary to bring up these flavors. Let the sauce rest for about 15 minutes for the flavors to come together, taste again, then decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. The sauce keeps, tightly covered, in the refrigerator for up to 6 months. If the oil has risen to the top you may want to re emulsify it in the food processor or you can remix it back to a smooth consistency with a small whisk. For Romesco Mayonnaise: In a small bowl, whisk together about 1/4 cup mayonnaise and 1/2 cup romesco. Adjust the seasoning, as you may want more salt or a bit more acidity.
Catalan Onion and Almond Soup Created by: Joyce Goldstein Yield: 6 8 servings 1 cup cream 1 cup sliced blanched almonds 3 three inch strips orange peel, without pith 6 tablespoons unsalted butter 12 cups yellow onions, sliced (about 6 to 8 large) 2 teaspoons of ground toasted coriander 4 cups chicken or vegetable stock Salt and freshly ground pepper to taste Preheat the oven to 350 degrees. In a small saucepan, bring the cream to a simmer. Place the almonds on a baking sheet and toast in the oven for about seven minutes. Chop the almonds and add to the cream. Add the orange peel and allow the mixture to steep for about an hour. Melt the butter in a sauce pan and add the onions. Cook them slowly, over low heat until they are very tender but not brown. Add the coriander and stir for a few minutes. Then add the stock. Bring to a boil, reduce heat and simmer for about five minutes. Puree the onions and the cream mixture in the blender. Thin with the stock remaining in the pan. Season to taste with salt and pepper.
Carne en Salsa de Almendras (Pork in Almond Sauce) Created by: Joyce Goldstein Yield: 6 8 servings 6 tablespoons olive oil ½ cup or 2 ounces blanched almonds 1 slice country bread, crust removed 4 cloves garlic, plus 1 head, halved crosswise 2 pounds pork shoulder, cut into 1 inch cubes 2 small onions, halved 1 large tomato, halved 2 bay leaves 2 teaspoons sweet paprika (pimenton dulce) 2 cups dry white wine or 1 cup each dry white wine and 1 cup meat or poultry broth Salt and freshly ground black pepper To make a picada, heat the oil over medium high heat. Add the almonds and fry until golden, about 4 minutes. Transfer the almonds to a plate. Add the bread to the remaining oil and fry, until golden on both sides, about 4 minutes. Transfer the bread to the almonds. Add garlic cloves to the oil remaining in the pan and sauté until barely colored. Add to the almonds and bread. Add the pork to the oil remaining in the pan over medium high heat and sauté until lightly colored, about 8 minutes. Add the halved garlic head, onions, tomato, bay leaves, paprika, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for about 25 to 30 minutes. Transfer the pork to a plate and set aside. Remove the garlic and bay leaves. Again using the slotted spoon, transfer the tomato and onion halves to a blender or food processor and add the reserved almonds, bread, garlic cloves, and a little of liquid from the pan and process until smooth. Pour the puree into the remaining liquid and return the pork to the pan. Simmer uncovered over medium heat for 10 to 15 minutes or until the sauce is reduced and the meat is completely tender. If the sauce thickens too much before the pork is tender, add water as needed to thin. Taste and adjust the seasoning with salt and pepper. Serve at once.