Market Report

Mark Cannon is the chef/owner of The Curious Palate on Venice Boulevard in Mar Vista.  They are serving a tongue sandwich with a Romesco sauce and pickled radishes from Coleman Farms. 

Romesco Sauce

1 medium onion
1 head of garlic, peeled
4 Red Peppers
½ cup blanched almonds
1 cup extra virgin olive oil
1 tsp ground dried Japanese peppers (other ground dried chilis can be substituted.)

Coarsely chop the onion and toss with peeled garlic and olive oil. Roast in the oven at 350 until well caramelized. Roast peppers over a fire or burner on the stove until well blackened on all sides. This can also be done under a broiler with peppers cut in half and placed skin side up. Peel the blistered skins. Place all the ingredients in a food processor and puree. 

1 bunch radishes
1 Tablespoon course sea salt
½ cup apple cider vinegar
½ cup water 

Cut stems off radishes. Slice thinly into disks. Sprinkle with sea salt. Let rest for an hour. Radishes will sweat. Add water and vinegar to cover. Place in the refrigerator for 24 hours. Radishes will last for weeks in the brining liquid.