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La Bomba

BigGreenGreggBigGreenGregg Posts: 161
edited 6:34PM in EggHead Forum
Read about it, looked for it, can't find it. Found recipe on the forum and made it. What do you guys think??

Bomba.jpg

Bomba2.jpg

Comments

  • cookn bikercookn biker Posts: 13,407
    What's the recipe? I can't tell what exactly is in there. Do you like it? Hot?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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  • Molly:

    Here is the recipe I found at:

    http://etherwork.net/ejmtph/recipes/sauces.html#antipasto

    Ingredients

    ¼ c. olive oil (more or less)
    10 mushrooms, chopped finely
    1 red pepper, chopped finely
    1 banana pepper, chopped finely
    1 carrot, coarsely grated
    1 asian eggplant, chopped finely
    1 Tbsp chili flakes (more or less)
    6 canned artichoke hearts, chopped
    10 sundried black olives, chopped finely
    5 cocktail olives, chopped finely
    juice of 1 lemon
    salt & pepper

    Preparation

    Heat oil in a skillet. Sauté mushrooms, peppers, carrots, eggplant til soft and all the water has gone from mushrooms.
    Add chili flakes, artichoke hearts (get good quality ones), olives and heat through.
    Add lemon juice, salt and pepper.
    Pour into a clean glass jar. Pour a little olive oil to cover. Allow the sauce to meld in the refrigerator for a couple of hours before serving. It can be stored in refrigerator for up to a month.
  • cookn bikercookn biker Posts: 13,407
    Thanks! do you like, love or it's ok it? :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • thebtlsthebtls Posts: 2,300
    Looks fine. Taste is everything. Hope it's a good one!
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • Richard FlRichard Fl Posts: 8,239
    Here is a variation, from what has been posted.

    Antipasto Sauce, La Bomba: A Spicy Condimento

    I recently purchased a new cookbook by Ontario chef Jeff Crumps entitled "Earth to Table" and in there was a recipe for his version of La Bomba, otherwise known as "the Italian Viagra". I have not tried it yet to see how it compares to the Allessia brand but right off the bat I can say the ingredients are different so it will not be the exact same. For instance, the bottled version calls for hot peppers whereas this one has cayenne and paprika. I'm sure if you wanted more heat you could add a cherry bomb to give it more kick. _____But nevertheless you can still use it as a sandwich spread, pasta sauce or pizza topping if you want a spicy antipasto spread. By the way the recipe picture looked fabulous. Enjoy!


    INGREDIENTS:
    2 Tbs extra virgin olive oil
    2 cups finely diced eggplant
    1 1/2 cups finely diced fennel (about 1 bulb)
    3/4 cup finely diced roasted red peppers (about 3)
    3/4 cup finely diced white onion
    1/2 cup finely diced artichoke hearts (about 4)
    1/2 cup finely diced drained green olives
    1/2 cup finely diced cremini mushrooms (about 10)
    3 cloves garlic, minced
    1/4 tsp cayenne pepper
    1/4 tsp smoked paprika
    2 Tbs sherry vinegar
    Salt and freshly cracked ground black pepper
    1/2 cup minced fresh flat-leaf (Italian) parsley




    Procedure:
    1 In a skillet, heat oil over medium high heat until hot but not smoking. Add eggplant, fennel, roasted peppers, onion, artichoke hearts, olives, mushrooms and garlic; saute until slightly softened, about 12 minutes. Add cayenne and paprika; saute until spices are aromatic and vegetables are softened, about 2 minutes. Stir in vinegar and salt and pepper to taste. Scrape mixture onto a large baking sheet and let cool. Sprinkle with parsley and toss to combine. Can be stored for up to 1 week.


    Yield: 2 cups

    Recipe Type
    Condiment

    Recipe Source
    Source: BGE Forum, JudyFoodie, 2009/10/01
  • Very tasty. Like it alot...not quite to love stage. It's just hot enough (I added less flakes for first pass, prob 1/2Tbsp. Think leaving the eggplant skin on may add some bitterness. I'll work on in again.
  • Thanks Richard...the one you posted looks really good too. I should've thought to add onions to mine
  • Thanks Tony. It is tasty, but not as tasty as what's after the game: Tri-tip, smashed taters and ABT's
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