This is a classic Spanish roasted pepper sauce that pairs well with a wide variety of items and will become a staple in your go to recipes. Again, you caan adapt this sauce with suit your tastes, give it a Southwest kick with a little chipotle and the addition of cilantro.

This is the second base recipe from the Spanish style crab and chorizo croquettes. It is a mix finely diced Spanish style chorizo, roasted red peppers, shallot and garlic. It can be used as a flavor boost to a wide variety recipes. The same idea can be adapted for other cuisines, for example for Creole, substitute the chorizo for andouille and use fresh diced peppers, onions and celery in place of the vegetables.

This is one of the base recipes that is used to build the series for recipes all starting with a Spanish style crab & chorizo croquette. The classic béchamel has a flavor boost from the addition of some finely shredded aged Manchego cheese. This is an excellent cream sauce base that can be used for a huge variety of applications and the volumes are very easy to adjust to suit your needs (equal amounts of fat to flour and 8x as much whole milk as either – the recipe is 4oz butter to 32oz milk). The cheese is optional, however, you will need to heavily season the mix with salt if not using the cheese.