Recipe - Charcoal-Grilled Leeks With Romesco Sauce

LEEKS
3 bn Young Leeks; trimmed of all
but 23" of the green part
One half cup Olive Oil

SAUCE
One half tablespoon Olive Oil
1 sl White Bread
One fourth cup Whole Almonds; toasted
1/8 teaspoon Red Pepper Flakes
1 small Clove Garlic; chopped
1 md Red Bell Pepper; cored,
seeded and cut up
One fourth pound Ripe Tomatoes
1/8 teaspoon Paprika
1/8 teaspoon Salt
One fourth teaspoon Ground Black Pepper
1/8 cup Red Wine Vinegar
One fourth cup ExtraVirgin Olive Oil

Heat One half tablespoon oil in a small skillet and, over medium heat, fry the bread
slice until golden on both sides. Grind the toasted almonds finely in a
food processor, together with the bread, pepper flakes and garlic. Add the
red pepper, tomatoes, paprika, salt and pepper, puree to form a smooth
paste. Whirl in the vinegar. With the motor running, add the oil slowly in
a thin stream. Taste for seasoning. Reserve.

Cut the leeks in half lengthwise down to within 1" of bottom, or root end.
Rub them quite generously with olive oil and cook them over a covered
charcoal grill until they are very tender or golden. Depending on their
size and cooking method, they may take from 3060 minutes. Turn
occasionally while cooking. Serve the leeks warm with Romesco sauce on the
side.

Source: San Francisco Image Magazine Typed by Katherine Smith KookNet: The
Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini