Stout Romesco Dip (10 minutes, so good)

Stout Romesco Dip (10 minutes, so good)

This was been a woodwork year. One of those years when people from my distant past, from a time when I was a person who doesn’t exist anymore, come out of the woodwork to jump back into my life. They feel equal parts foreign and comfortable, like a warm bath in the middle of the day.

My favorite side effect of the woodwork people is that I get to tell the stories my everyday friends are sick of, and I get to feel impressive. I get to tell the story of when I almost died in Morocco, and the time I was asked to do porn. And if you and I meet, and you get me drunk enough, I’ll tell all the stories of my life running around LA with rock stars that I won’t ever immortalize in digital print.

There is an element to recounting my weird past that I need right now, a reminder that when your life isn’t exactly what you want it to be, it might be what you need. It’s a reminder that it’s an evolution, a journey and that the rocks have been fewer than the oasis’s. Sure, things are weird right  now, but I’m not done. Not even close. Check back in another 10 years and I’ll have more weird stories for you. At least that’s the goal. Who knows if I’ll have a bigger house, or a fancier car, but I can guarantee you that I won’t be boring. I’m just hanging my hat on that being the better end of the deal.

Stout Romesco Dip (10 minutes, so good)

Yield: 4-6 servings

Ingredients

  • 2/3 cup (2.8 wt oz) sliced almonds
  • 1 large bell pepper, roasted (from a jar is fine)
  • 1 cloves garlic, smashed
  • 6 wt oz tomato puree
  • 2 tablespoon (10g) chopped Italian parsley
  • 3 tablespoon (42g) stout beer
  • 1 teaspoon (2g)red pepper flakes
  • ½ teaspoon (1g) smoked paprika
  • ½ teaspoon (3g) sea salt
  • ½ teaspoon (2g) black pepper
  • ¼ cup (56g) olive oil

Instructions

  1. Add the almonds to a pan over medium high heat.
  2. Pull the pan back and forth across the burner to toss the almonds until the almonds have lightly toasted, about 3 minutes (keep a close eye, they burn quickly).
  3. Add the almonds, red pepper, garlic, tomato puree, parsley, beer, red pepper flakes, smoked paprika, salt and pepper to a food processor.
  4. Process for about one minute, then slowly add the olive oil until well combined.
  5. Serve with bread, crackers or crudities.
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