Aioli

March 29th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

1 egg
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Gambas al Ajillo

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

3 tablespoons olive oil
3 cloves garlic, chopped
2 chili peppers, dried
Pinch of cayenne or red pepper
20 pieces of medium-size shrimp, peeled and cleaned
Bread, for serving

Directions

In a small sauté pan, over medium heat add olive oil. Cook garlic cloves, chili peppers, and cayenne pepper. Add shrimp and cook for about 6 minutes, 3 minutes on either side, or until they begin to turn pink and curl slightly. Serve immediately in a bowl with bread.

Pa Amb Tomaquet

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

1 loaf country bread, cut into ½ to ¾ inch slices (preferably from a round loaf)
2 cloves garlic
2 ripe tomatoes
Extra-virgin olive oil

Directions

Preheat oven to 350°F. Place cut bread on a baking sheet and lightly toast the, just until the crumb is somewhat abrasive. Cut the garlic crosswise and rub the bread with the cut side of the clove. Cut the tomato crosswise and squeeze lightly to remove the seeds and juices. Rub the bread with the tomato. Repeat with the other side if desired. Drizzle lightly with extra virgin olive oil.

Optional: Serve with anchovies, thinly sliced Jamón Iberico, or chunks of young Manchego cheese.

Patatas Bravas

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

For the potatoes

4 large Russet potatoes
Salt, to taste

For the salsa brava

â…“ cup tomate frito, recipe follows
½ tablespoon white vinegar
½ teaspoon paprika
¼ teaspoon ground cumin
Cayenne pepper or Tabasco sauce to taste
2 cups olive oil or canola oil

Directions

Parboil the potatoes with their skins still intact on the stove. The potatoes are finished boiling when you put a knife in them, and they are still slightly firm. Set the potatoes aside, so they can cool.

In a small bowl, mix together the ingredients for the salsa brava, adding white vinegar and cayenne pepper until the sauce tastes tangy and spicy. Set the sauce aside.

Drain, peel and cut the potatoes into 3 cm (1 inch) cubes. In a deep sauté pan over medium heat add oil. Deep-fry potatoes in batches. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil.

Put the potatoes on a serving plate, sprinkle them with salt and drizzle them with the bravas sauce. Some prefer to serve the sauce on the side, but traditionally the sauce is drizzled over top.

Tomate Frito

Makes approximately 2 cups

Ingredients

1 ½ tablespoons olive oil
½ medium yellow onion, chopped small 1 clove garlic
1 pound very ripe tomatoes (plum or other variety), chopped
Salt
½ teaspoon sugar
½ tablespoon sherry vinegar

Directions

In a saucepan over medium heat add olive oil. Cook onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add tomatoes and increase heat to medium high and let cook for 10 to 15 minutes or until tomatoes start to break down and release their juices. Season with salt and sugar and cook 5 minutes more. Finish with sherry vinegar.

Pinchos Morunos

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 pounds pork butt or shoulder, fat trimmed
2 teaspoon sweet Spanish paprika
4 cloves garlic, chopped fine
2 teaspoons oregano (dried)
Salt to taste
Spanish extra-virgin olive oil

Directions

Cut pork into 1 ½-inch cubes. Put pork into a glass or ceramic bowl. Sprinkle paprika, garlic, oregano and salt over pork and stir to coat pork thoroughly. Cover tightly and place in refrigerator for 24 hours. Place pork cubes on skewers (that have been pre-soaked) and set aside.

Preheat broiler, and cook 3-4 minutes on each side or until cooked through. Serve warm.

Tortilla Espanola

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil
1 ¼ pounds red bliss potatoes, peeled and sliced 1/8 inch thick
1 yellow onion, halved and thinly sliced
Kosher salt and freshly ground pepper
8 large eggs

Directions

Preheat the broiler. Heat ¼ cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.

In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet.

Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

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