Spanish marinated calamari

Ingredients

Sherry marinade 888
3 tbsp dry sherry
1 tbsp spanish brandy or cognac
2 cup dry white wine
1/4 cup fresh lemon juice
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil,

1/4 cup chopped red onion
2 to 3 garlic cloves, minced
2 tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp paprika

Squid 888
2 lb fresh squid, cleaned and cut into 1″ rings
3 quarts water
2 tbsp salt

How to prepare

To make the marinade, combine the sherry, brandy, wine, lemon juice, and lime juice in a non reactive bowl. Whisk in the olive oil a little bit at a time. Add the onion, garlic. Parsley, oregano, and paprika. In a large saucepan, bring about 3 quarts water and the salt to a rolling boil. Blanch the squid for 60 seconds and immediately plunge the squid into a bowl of ice water to stop the cooking process. Drain the squid and place in a non reactive bowl or zip-lock plastic bag and marinate in the refrigerator overnight. Serve the squid on a small bed of greens. 4 to 6 appetizer servings.

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Spanish pork chop dinner

Ingredients

4 pork chops, trimmed of fat
1 tbsp oil
1 tsp salt
1 tsp chili powder
1/4 tsp black pepper
3/4 cup long grain rice
1/2 cup chopped onion

1/4 cup chopped green peppers
1 can whole tomatoes
5 green peppers rings
1/2 cup grated cheddar cheese

How to prepare

1. In large dutch oven, slowly brown the chops in heated oil. Drain off excess oil.
2. Sprinkle chops with salt, chili powder and black pepper.
3. Add rice, onions and chopped green peppers.
4. Pour in tomatoes with liquid, breaking tomatoes into pieces with a wooden spoon.
5. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally.
6. Add pepper rings and cook 2 minutes longer or until rice and meat are tender. Sprinkle with cheese.
7. Transfer to serving platter, arranging chops and pepper rings over the top. You may use precooked rice if you wish, adding it during the last 10 minutes of cooking.

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Chicken Patia

Ingredients

2 cups cubed, boneless raw chicken pieces
1 tbsp vinegar
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp salt or to taste
1/2 cup cold water
2 tbsp oil
2 lg onions
1 lemon
1/2 tsp brown sugar
3 green chilies or to taste
2 dry red cayenne peppersor more
2 garlic cloves
2 tbsp coriander leaves, chopped
1/2 tsp salt

How to prepare

Grind the green chilies, red peppers, garlic, coriander leaves and salt to a paste in the blender. Slice the onions. Squeeze the lemon and set the lemon juice aside for later use. Add the cold water, 1/4 tsp of coriander powder, 1/4 tsp of cumin powder, vinegar and salt to the chicken and simmer on low heat till dry. Heat 1 Tbsp of the oil and brown the onions. Set aside. Heat the remaining. oil and fry the ground paste for a few min.. Add the coriander and cumin powders and turmeric, jaggery and lemon juice. Stir for 2 min.. Then add the onions, chicken and salt if necessary. Stir till dry. Note: You may substitute cleaned shrimp for the chicken.

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Potato and beet salad

Ingredients

1 3/4 lbs red potatoes
2 16-oz cans whole pickled beets, drained (reserve 1/2 cup juice), cut into 1/2″ dice
2 cups finely chopped red onion
2 medium pippin apples, peeled, cut into 1/2″ dice

1 cup drained sliced bread and butter pickles, coarsely chopped
2 tbsp (or more) red wine vinegar
2 tsp sugar
white pepper
drained capers
chopped hard-boiled egg yolks

Chopped fresh parsley
sour cream (optional)
pickled herring (optional)

How to prepare

Cook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into 1/2″ dice. Place potatoes in large bowl. Add beets, onion, apples and pickles mix reserved beet juice, 2 tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large platter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired. Many scandinavians also add chopped pickled herring to this traditional salad. Serves: 8

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Spanish ceviche

Ingredients

1 lb raw, boneless cod
8 oz lime juice
1 large onion, chopped
15 cherry tomatoes
1 small jalapeno pepper, chopped
30 pitted green olives, chopped
20 capers

1 tbsp cumin
1/4 cup olive oil
1 tbsp parsley
1 tsp oregano
salt & pepper to taste
corn chips

How to prepare

Place fish in a glass container and cover with lime juice for 3 hours or until fish has a white, flaky, cooked appearance. Drain off lime juice. Cut fish into bite sized pieces and add remaining ingredients and marinate for 2 to 4 hours. Serve with chips.

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Coquina soup – clam soup

Ingredients

2 gal washed coquinas
1 chopped onion
2 cup white wine
2 1/2 cup heavy cream
salt and pepper
paprika

How to prepare

Put one finely chopped onion in the bottom of a large kettle and add the coquina. Pour in one cup of water and the wine and bring to a boil and simmer for about 15 to 20 minutes until the tiny shells open and their juice blends with the wine. This should produce about 1 to 1 1/2 quarts of broth. Carefully strain broth through a colander and then stir in the cream. Heat, but do not bring to a boil, and serve with a light top garnish of paprika. Note: coquinas are small clams found at the edge of the surf.

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Spanish steak roll w/ saut

Ingredients

1 1/2 lb boneless beef top sirloin steak, cut 1″ thick
1 tsp garlic powder, divided
1/4 tsp freshly ground black pepper
1 red and green bell pepper, cut lengthwise into strips
1 sm white onion, thinly sliced
1 cup sliced fresh mushrooms
1 tbsp sour cream or low-fat yogurt
1/3 cup chopped walnuts
1/4 tsp chili powder
1 4 oz can chopped green chilies
Lemon slices
Cilantro sprigs

How to prepare

Cut top sirloin steak to about 1/4″ thickness sprinkle with 1/2 tsp garlic powder and pepper heat 1 tsp oil and butter in 12″ heavy frying pan over medium-high heat until hot pan-fry steak 5-7 mins for medium- rare doneness, turning once remove steak to heated platter, sprinkle with 1/2 tsp salt keep arm add remaining 1 tsp oil to frying pan add red and green peppers, onions, mushrooms, and walnuts cook 2 mins, stirring frequently spread steak with sour cream, top with chilies starting at long side, roll up steak jelly- roll fashion, secure with 6 wooden picks spoon vegetables around steak roll, garnish with lemon slices and cilantro sprigs to serve, carve steak roll between wooden picks, remove and discard wooden picks.

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Caldo Verde (Green Soup)

Ingredients

1 lb kale or collard greens
1/3 lb dried small white beans, soaked in water overnight and drained
3 med yellow onions, peeled and thinly sliced
1/2 cup olive oil
3 qts chicken stock
1/2 lb linguica (portuguese sausage) or kielbasa (polish sausage), sliced
1/2 lb potatoes, peeled and grated
salt and freshly ground black pepper to taste

How to prepare

Remove the large ribs of the kale and slice the vegetable into very thin strips, as thin as possible. Place in a bowl of cold water for 1 hour. Drain well.
In a 8-qt soup pot saute the onions in the olive oil. Add the kale, Chicken Stock, and remaining ingredients, including the drained beans. Simmer for 1 1/2 hours, covered. Taste for salt and pepper before serving.

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Basque Chicken and Rice

Ingredients

2 tsp olive oil
3 lb chicken, cut up
3 cloves garlic, peeled and chpopped
1 med yellow onion, peeled and chopped sm
1/2 med green pepper, cored, seeded, and chopped sm

1/4 cup water
2 cup rice
4 cup chicken stock
1 bay leaf
salt and pepper

How to prepare

Heat a deep stove-top casserole and add the oil and chicken. Brown pieces well and then remove to a platter. Leave the oil in the pan. Add to the pan and garlic, yellow onion, and green pepper. Saute until the onion is clear and then deglaze the pan w/ 1/4c water. Return the chicken to the pot and add the remaining ingredients. Bring to a boil, cover the pot, and turn down to a simmer. Cook for 25 mins, or until rice is just tender.

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Pescado en Salsa Verde- Fish in Green Sauce

Ingredients

1 lb fresh tomatillos or 1-3/4 cups drained canned tomatillos
3 green onions, with some green tops
1 garlic clove
1 tbsp chopped parsley leaves
1 small california chile, roasted, peeled, seeded, or 1 can green chile

2 tsp vegetable oil
salt
1-1/2 lbs white fish fillets such as haddock or sole
3 tbsp lime juice
1/2 tsp salt
3 tbsp vegetable oil

How to prepare

Remove papery husks from tomatillos. Wash tomatillos. Pour water 1/2 inch deep into a med saucepan. Add fresh tomatillos. Bring to a boil, reduce heat. Cover and cook 10 min or until tender. Drain and cool. Do not cook canned tomatillos. Place tomatillos, green onions, garlic, parsley and chile in blender or food processor, process until pureed. Heat 2 tsp oil in a med saucepan. Add puree and salt to taste. Bring to a boil, reduce heat. Simmer gently uncovered 15 min. Set sauce aside and keep warm. Sprinkle fish with lime juice and 1/2 tsp salt. Let stand 3 to 5 min. Heat 3 tbsp oil in a large skillet. Add fish. Cook 1 minute on each side. Add sauce. Cover and simmer 5 min or until fish flakes easily when tested with a fork. Makes 6 servings.

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