Tag Archive for spanish at singleGuyChef

Tag Archive for 'spanish'

Jul

Pan fried Cod with Gazpacho Sauce and Salsa topped with black olive tapenade

By singleguychef 3 Comments

Categories: General and Recipes Tags: black olive tapenade, Cod, fish, Gazpacho Sauce, General, Meditaranean, Pan fried, Recipes, salsa, seafood, Spanish.

I’ve got a few cookbooks on the shelf…ok, shelves…ok, several books…fine, a lot of books on the shelves. So much so that C said, “You can’t shouldn’t buy anymore cookbooks until you make at least one recipe from each book on those shelves.”

So…here’s one. It’s a modified recipe from Patrick O’Connell’s Refined American Cuisine. DON’T let the long list of ingredient deter you from this recipe. It’s essentially chopping and pan frying, and it’s simple to make. So sharpen your knife and with little tweaks here and there and you’ve got the wonderful colors and flavors of Spain on your plate.

Ingredients

For gazpacho sauce:
3 1/2 lbs. tomatoes, cored and coarsely choppped
1/2 cucumber, peeled, seeded and coarsely chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno, seeded and chopped
1/2 medium Vidalia onion, coarsely chopped
2 stalks celery, coarsely chopped
1 tsp. minced garlic
3 TBs. extra virgin olive oil
1/2 tsp. Tabasco
1 TBs. fresh lemon juice
1 TBs. rice wine vinegar
1 tsp. sugar
1/2 tsp. ground cumin
1/2 tsp. celery salt
sea salt and freshly ground black pepper to taste

For Gazpacho salsa:
3 TBs. peeled, seeded and minced tomato
3 TBs. peeled, seeded and minced cucumber
3 TBs. seeded and minced red bell pepper
3 TBs. seeded and minced green bell pepper
3 TBs. seeded and minced yellow bell pepper
1 tsp. seeded and minced jalapeno pepper
1 TBs. minced red onion
1 tsp. minced shallot
1 tsp. very finely chopped cilantro
1 tsp. finely chopped fresh tarragon
1/2 tsp. celery salt
1 TBs. extra virgin olive oil
1 TBs. sherry vinegar
sea salt and freshly ground black pepper to taste

For cod:
2 TBs. of extra virgin olive oil
4 6oz. cod fillets
sea salt and freshly ground black pepper to taste
6 TBs. of store bought black olive tapenade for topping. If you’re in the mood to make a fresh batch, check out my black and green olive tapenade.

Preparation

For the Gazpacho sauce:
1. In a blender or food processor, puree the tomato, cucumber, bell pepper, jalapeno pepper, onion, celery and garlic in batches until smooth. Strain.
2. Add the olive oil, Tabasco, lemon juice, vinegar, sugar, cumin and celery salt. Mix well and refrigerate. After the sauce is chilled, season with salt and pepper, bring to reoom temperature before serving.

NOTE: recipe makes approximately 5 cups. You’ll have left overs for a nice chilled out soup.

For the Gazpacho salsa:
1. Combine the tomato, cucumber, bell peppers, jalapeno pepper, red onion and shallot.
2. Stir in the cilantro, tarragon, celery salt, extra virgin olive oil and sherry vinegar.
3. Season with sea salt and freshly ground black pepper and refrigerate.

For the cod:
1. Heat olive oil in a large skillet over medium high heat.
2. Liberally season both sides of fish with sea salt and freshly ground black pepper.
3. Depending on thickness, my cod fillets were a little over 1″ thick, cook the cod about 4 minutes per side, until edges are crisp and have a deep golden color.

Plating

1. Pour enough Gazpacho sauce to cover the bottom of a deep plate.
2. Drizzle olive oil around the sauce.
3. Spoon 1/2 cup to a 1 cup of salsa, depending on preference.
4. Top the salsa with a cod fillet and spoon 1 TBs. of black olive tapenade.

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Jun

A tapas menu

By singleguychef 8 Comments

Categories: General and Menus Tags: aioli, asparagus, General, Menus, mojo sauce, potatoes, roasted, salmon, Spanish, Tapas.

The menu

1. Roasted Asparagus with Serrano Ham and Aioli Sauce
2. Salmon with Mojo Sauce
3. Spicy Potatoes

Late one night, I was surfing through the channels and ran across a Discovery Channel, wait, maybe it was TLC…hmmm, anyway, they were covering cuisine in Spain. Settling back with a glass of cab, I was slowly starting to drool. It was around 2:30 a.m. or so, I called C up and said, “Did you know that they have these “societies” that all they do is get together, cook, eat and drink?!”
She groggily and casually responded, “Yes. ”
I said, “We need to go!”
Giggles on the other end.

The men took turns in the kitchen creating these incredibly simple and beautiful looking dishes, and the whole event lasted all night long. It’s kind of a joke at my house, that my dinners take 5+ hours long. Hey, I think it should be that way, friends, food, wine and conversation. That’s where it’s at! Oh yeah, back to Spain. So…I’ve been on the look out for Spanish style dishes and I’ve tweaked out some of my own. Well, here are 3 dishes that I recently tried from a Tapas Book I found in the bargain shelving at BN.

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Jun

Tapas - spicy potatoes

By singleguychef 2 Comments

Categories: Recipes Tags: Recipes, Spanish, spicy potatoes, Tapas.

I am sure there are hundreds of different ways that you can makes this Tapas. In fact, my Spanish source, as I was making this dish, she was educating me on the different ways she prepares her potatoes. So here’s one way to make this dish.

Serves: 4-6

Ingredients

For Fried potatoes
3 lbs. of baby potatoes
olive oil
sea salt and freshly ground black pepper

For Chili oil
2/3 cup of olive oil
2 small red chilies
1 tsp. of Spanish paprika

For Aioli sauce
1 large egg yolk at room temperature
1 TBs. of white vinegar or lemon juice
2 large garlic cloves
10 TBs. of extra virgin olive oil
sea salt and freshly ground black pepper

Preparation

1)Place the egg yolk, vinegar, garlic into a food processor. Blend until smooth and with the motor still running, begin to add the olive oil. 2)Blend until the sauce emulsifies. Season with sea salt and freshly ground pepper to taste.
3)Cut slits into the chilies or else, when they heat in the oil, you’ll little chili bombs. Heat the olive oil and chilies over high heat until the chilies begin to sizzle. Remove the pan from the heat and add the paprika.
4)Rinse and scrub the potatoes and rub them dry. Cut them into chunky pieces.
5)In a large, heavy bottom skillet, heat about 1/2″ of olive oil on medium-high heat. I like to put one piece of potato in the beginning and once it starts to sizzle, I add the other guys. Don’t overcrowd the pan, work in batches if necessary. Fry til golden brown and remove from the oil and place on a paper towel lined plate. Sprinkle with sea salt and freshly ground black pepper to taste.
6)Plate some potatoes and drizzle some chili oil over them. Add a dollop of aioli and serve immediately.

Part of a Tapas Menu

Also try:
1. Salmon with Mojo Sauce
2. Roasted asparagus with Serrano ham and aioli sauce

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Jun

Tapas - Salmon with Mojo Sauce

By singleguychef 0 Comments

Categories: Recipes Tags: mojo sauce, Recipes, salmon, seafood, Spanish, spicy, Tapas.

Serves: 2

Ingredients

For Salmon
8 oz. of Salmon fillets
3 TBs. of olive oil
sea salt and freshly ground pepper
flat leaf parsley for garnish
lemon juice for drizzling

For Mojo Sauce
2 cloves of garlic, peeled
2 tsp of Spanish paprika
1 tsp. ground cumin
5 TBs. of extra virgin olive oil
2 TBs. white wine vinegar
sea salt and freshly ground pepper

Preparation

1. Place the garlic, paprika and cumin in a food processor and pulse til ingredients are mixed well.
2. With the motor running, begin to stream in the olive oil and continue to process until the mixture thickens and emulsifies. Add the vinegar and process for an additional minute. Season with salt and pepper to taste.
3. For the salmon, remove the skin and bones, and cut the salmon into 3/4″ - 1″ chunks. Season with sea salt and freshly ground black pepper.
4. In a large heavy bottom skillet, heat the olive oil on medium high heat. Sauté the salmon til brown on both sides. Depending on thickness, approximately 8 minutes for medium rare.
5. Plate the salmon on a dish, drizzle with Mojo sauce, add chopped parsley and squeeze a bit of lemon juice.

Part of a Tapas Menu

Also try:
1. Spicy Potatoes
2. Roasted asparagus with Serrano ham and aioli sauce

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Jun

Tapas - Roasted Asparagus with Serrano Ham and Aioli Sauce

By singleguychef 3 Comments

Categories: Recipes Tags: Aioli Sauce, Recipes, Roasted Asparagus, serrano ham, Spanish, Tapas.

One of my all time favorites. I had some leftover asparagus and some serrano from a paninni recipe so what better way to use them both together?

Makes 16 spears

Ingredients

8 slices of serrano ham
16 asparagus spears
coarse sea salt and freshly ground black pepper

For Aioli sauce
1 large egg yolk at room temperature
1 TBs. of white vinegar or lemon juice
2 large garlic cloves
10 TBs. of extra virgin olive oil
sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 400°s;F
2. Place the egg yolk, vinegar, garlic into a food processor. Blend until smooth and with the motor still running, begin to add the olive oil.
3. Blend until the sauce emulsifies. Season with sea salt and freshly ground pepper to taste.
4. Drizzle some olive oil on a roasting pan or heavy cookie sheet.
5. Cut the serrano pieces in half, lengthwise.
6. Trim the rough ends of the asparagus. I like to just snap them. Nature’s provided you the perfect snapping point.
7. Wrap each asparagus spear with a slice of serrano.
8. Place the spears into the sheet or roasting pan, being careful not to crowd the pan.
9. Drizzle with olive oil and season with coarse sea salt and freshly ground black pepper.
10. Roast for 10 mins. or so, depending on thickness of the asparagus.
11. Plate with Aioli dipping sauce.

Part of a Tapas Menu

Also try:
1. Spicy Potatoes
2. Salmon with Mojo sauce

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May

Food Play - 1

By singleguychef 5 Comments

Categories: General, Menus and Recipes Tags: Asian, black bean salad, coconut rice, General, menu, Menus, Mexican, recipe, Recipes, scallops, Sea bass, serrano, Spanish.

Inevitably, someone at the office is going to ask, “So what did you do for Memorial Day weekend?” My response, “I cooked.” Not too long ago, I decided that I was going to start playing around a bit more and trying some different dishes. Thus, this first of what I hope to be a series of “Food Play” entries.

Well, I didn’t have many tasters around this weekend. Some even left the country to avoid being guinea pigs. but I was more than happy to try the dishes out for myself but suddenly…*phone rings* It’s my sister.

“What are you doing this weekend?” she queries
“I am going to play around with some recipes.” I responded
“Well, what time do you want me over?” she laughed.
“Don’t know yet, I’ll let you know?” I said.
“Ok!” she cheerfully replied.

There is was, my hapless victim. My guinea pig. MUAHAHAHAHA!

So the follow up question from the co-worker, “What’d you make?” Well…

The Menu

Grilled Scallops with ginger, soy dressing and sea beans

Scallops wrapped with serrano ham and new baby potatoes with paprika vinaigrette

Scallops with black bean salad and salsa verde

Sea bass with ginger soy broth and ginger coconut rice

So here was the plan…I was going to wake up early, 7 a.m., head down to Eastern Market and get as many of the recipe items I could. 10 a.m. Still in bed. Groggy. Wondering, “Did I sleep past the alarm?” Change of plans…can’t make the breakfast paninni this morning…grab a bagel with cream cheese and lox, coffee and speed down there. Eastern Market gets nutty if you don’t hit it early. Mother Nature was on my side though. It was grey, dreary and rainy - weather that could deter the crowd. Yeaaah, no such luck. Donned with ponchos and toting their umbrellas, there were a LOT of people thinking the same thing I was thinking. Even the BBQ’ers were not deterred.

“How’d they turn out?” Well…

I should have swapped the order in which the Spanish and Mexican scallops were served. The serrano and potatoes had a rich, deeper flavor profile than that of the black bean and salsa verde. Hey this is Food Play, I am not supposed to worry about that.

Here’s my sister’s preference:
1. Mexican style scallop
2. Spanish style
3. Japanese/Asian style

Mine:
1. Spanish
2. Mexican
3. Japanese

Why’d the Japanese style end up last each time? I blew out the sea beans. Made the mistake of blanching them with salt and it made the dish too salty. I noted that in the recipe and just want to remind you here. I think next time, I’d add some cilantro and maybe some sesame seeds too. Do a quick sautee and finish them in the oven.

What about the sea bass? I’d do it the same again and with variations. The sourness of the bok choy and the sweetness of the coconut rice gave the dish an interesting profile of taste. The coconut rice is so flexible. My sister loved it. I think the next time I use it, it’ll be with a grilled finish along with a mango salsa.

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May

Scallops wrapped with serrano ham and new baby potatoes with paprika vinaigrette

By singleguychef 14 Comments

Categories: Recipes Tags: baby potatoes, General, paprika, recipe, Recipes, scallops, serrano ham, Spanish, vinaigrette.

The second entry for the Food Play -1. Going to Spain this time with a great Serrano ham and paprika vinaigrette. Deb, from smittenkitchen.com actually gave me the idea of using the vinaigrette with potatoes. It’s the same dressing used in the Salad Sevillana recipe.

Ingredients

3 fresh day boat scallops
3 slices of serrano ham
2 cups of baby red and purple potatoes
3 TBs. of sherry vinegar or champage vinegar
1/4 cup of chopped shallots
1/4 cup of butter
extra virgin olive oil
sea salt and freshly ground black pepper

Paprika Vinaigrette:
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper

Preparation

1. For the vinaigrette, combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Place the potatoes in a medium sauce pan and fill with cold water to cover the potatoes. Add 1 TBs. of salt to water and boil until potatoes are just fork tender. Drain and cut into 1/4″ rounds. Toss with paprika vinaigrette to taste and season with sea salt and freshly ground black pepper.
3. Preheat a medium pan on medium-high heat. Add 1 TBs. of olive oil and coat the pan.
4. Wrap the scallops with serrano ham and use a toothpick to secure the ham. Season with sea salt and freshly ground black pepper. Saute the scallops 1-2 mins. per side depending on thickness. The scallops I had are 2″ thick so it was 2 mins. per side. Remove from pan and set aside.
5. Keep the pan hot, deglaze with sherry vinegar and make sure to scrape up the little brown bits.
6. Add the shallots and saute for 2 mins.
7. Add the butter and keep the heat on until the butter begins to foam and turn a nutty brown color. Turn off heat.

Plating

1. Place a scallop on each plate and stack a mix of potato rounds.
2. Drizzle with paprika vinaigrette and brown butter sauce.

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May

Spanish Style - Mussels, Clams, Shrimp, Chorizo, Shiitake Mushrooms with Garlic & Scallions

By singleguychef 0 Comments

Categories: General and Recipes Tags: chorizo, clams, General, mussels, Recipes, shiitake mushrooms with garlic & scallions, shrimp, Spanish.

I’ve had a lot of Spanish influence in the past few years. I created this dish as an expression of those influences. It’s drop dead simple and quick to prepare.

One of the things that the Spanish enjoy doing is sopping up sauces and broths with great bread. For this recipe, I love using a Ciabatta or Sourdough bread. You also mix the amount of seafood to your tastes.

Serves: 4

Ingredients

2 lbs. of Mussels
16 little neck clams
.5 lb. of peeled deveined shrimp
6 oz. of shiitake mushrooms
2 links of chorizo sausage - approx. 2 cups sliced.
4-6 Scallions
3 cloves of garlic
2.5 - 3 cups of chicken stock - amount varies depending on how many soppers you have
1 pinch of red pepper flakes
1 TBs of olive oil

Preparation

Heat a large 10-12 inch wide pan, with high sides, on med-high heat. Cut the chorizo into .5 inch thick slices, destem the shiitake mushrooms. I love biting into larger pieces of mushrooms so I don’t chop the caps into halves but you can do so. Chop the scallions into 2.5 inch pieces. Chop the garlic.

Pour the olive oil into the heated pan and swirl to coat the bottom. Saute the chorizo until both sides begin to brown, approx. 4 mins. Toss in the scallions and saute for 1 min. Add the mushrooms and saute til. for approx. 4 mins. til they begin to soften. Add the garlic and pinch of red pepper and saute for an additional minute. If you happen to have some dry white wine available, deglaze the pan and cook off the wine before adding the stock

Add the chicken stock and bring the pan to a boil. Add the clams, cover the pan for 1 min. Add the mussels. Cover and cook til they open, approx. 3 mins. Add the shrimp and try to nestle them down a bit. Cover and cook til. the shrimp curl and turn opaque.

Season with salt and pepper and serve immediately.

Enjoy!

Here are the pics. I made this the day after the birthday dinner. You won’t see any chorizo in the pictures because…well, let’s say there was wine involved.

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Apr

Salad Sevillana

By singleguychef 5 Comments

Categories: General and Recipes Tags: artichoke, bacon, egg, General, hard boiled egg, Recipes, salad, Spanish, spinach.

I found this recipe on epicurious.com and have made it dozens of times. I’ve used variations of vinaigrettes/dressings with it and they have all received praise from friends.

Ingredients

1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper

1 10-ounce package ready-to-use spinach leaves or 1 pound fresh
spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced

Preparation

Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.

source:Bon Appétit, May 1992
Beth Sexton Stryker: Redding, Connecticut

Notes

I prefer using an applewood smoked bacon but if I can’t find that, a peppered bacon does the job also.

For plating, I like to set some of the artichoke and bacon aside to top the plates. Makes for better presentation.

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