Mexican: Arepas 02 by Recipe Cottage

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	Arepas 02

		Arepas with Romesco Sauce 6 ears fresh corn, cut off the cob 1/2 small yellow onion, chopped 1 red bell pepper, diced 3 tablespoons butter 3 eggs 1 cup milk 3/4 cup medium stone ground cornmeal 1 1/2 cups all purpose flour sea salt and freshly ground black pepper to taste Sift together dry ingredients. Puree corn and onion in a food processor until combined, but still lumpy. Add milk and eggs and mix. Saute red pepper in butter and add to corn mixture. Add corn mixture to dry ingredients. In a buttered skillet over medium heat cook batter into silver-dollar-sized arepas. Transfer to a warm plate and hold until ready to serve with Romesco sauce and optionally fried Marguez sausages and a salad made from sliced green apples, parsley and pickled onions dressed with red wine vinegar and extra virgin olive oil. Romesco Sauce 2 large, thick slices of county bread, crusts removed and cut into cubes 1/3 cup red wine vinegar 1 1/2 red peppers, roasted and peeled 1/3 cup blanched almonds, toasted to golden sea salt and freshly ground black pepper 6 cloves garlic, peeled 1 tomato, cored, seeded and chopped 1/3 cup olive oil Soak bread with red wine vinegar for 10 minutes and transfer to a food processor. Add almonds, red pepper, garlic, tomato, salt and pepper and puree until smooth. With the motor running, add the olive oil in a thin stream, until mixture is the consistency of a thick creamy sauce. Add the warm water as needed to thin, as necessary. Serve at room temperature.