Sunday, June 14, 2009

Today We Go To Spain.... Ole!!!

Spain holds a special place in our hearts, mostly due to the wonderful food, and we often have this influence on our table. Strong flavors, hearty food and real creativity is found in the Spanish food scene, of late the best restaurants in the world have come from here.....

Here are some examples of what I mean. Hope you try them....

Mejilones a la Marinera - Mussels Marinara.- We have these often as they are super easy to make and provide super flavor plus can be perfect for a weekend supper or company!

2 lbs Mussels, with shells
1 onion, chopped rough
2 garlic cloves, chopped
2 tbl olive oil
2 cups tomatoes, peeled and de-seeded
1 bay leaf
1 cup white wine
pinch of red pepper flakes
salt and pepper to taste
1/2 cup parsley leaves, chopped

In a large heavy pan put the oil to heat and add the onion and garlic. Stir for a couple of minutes until they begin to change color and then add the tomatoes, bay leaf and stir. Add the wine and the mussels and season lightly, don't over salt.

Let cook only until the mussels open, then remove them and allow the sauce to reduce a bit and get some body (thicken slightly).

Just before serving, return the mussels to the sauce, combine well and serve topped with the parsley.

Curry de Gambas - Shrimp Curry - Here's the easiest Shrimp Curry you can make without sacrificing any flavor!

1 bunch Basil leaves, chopped
2 cups mushrooms, sliced thick
3 tsp curry powder (or curry paste)
1 package dried mixed fruits
2 lbs shrimp(can be frozen)
1/8 tsp ginger powder (or 1/2 tsp fresh, chopped fine)
1 cup coconut milk
1 green lemon, juiced
2 tbl butter
salt and pepper to taste

In pan over med-high heat add the butter, once it's melted add the shrimp, mushrooms, curry and ginger. Stir everything well and then add the coconut milk. Check seasonings and add salt and pepper if needed.
Allow to cook about 3 min, don't overcook the seafood, stirring every couple of minutes with wooden spoon. Add some lemon juice and the dried fruits and allow everything to come together
and the dried fruits to get juicy.
Top with the chopped basil. Serve with basmati rice or over pasta.

Pescado al Ajillo - Fish Fillets.- Here's a super easy version of everyone's favorite:

1/4 cup olive oil
4-8 garlic cloves, cut in slices
4 fish fillets
1/2 cup parsley leaves, chopped fine
1 tsp "pimenton" (ground sweet red pepper)
salt and pepper to taste

Clean the fillets well. Put the oil into a large pan on moderate heat. Add the garlic and once they begin to get golden, add the fish fillets and cook them, turning a couple of times.

Top with some of the "pimenton" and chopped parsley. Serve fish some of the garlic oil on top too.

Curry Mayonnaise .- Here's a very easy preparation you can make to change the usual mayo into something different to use with almost any dish: fish, chicken, veggies, for salads or dips.

1 tsp curry powder
6 tbl mayonnaise
1 tbl pickles, chopped very fine - your choice
1/2 of a green lemon, juiced

Mix all ingredients really well until it all comes together. Keep cold.

Note: Experiment changing the flavorings and you'll find that you can come up with so many different takes on this to use with most of your favorite dishes. You can make your own mayonnaise too if desired (only takes a moment). Tarragon is a wonderful flavoring too added with some dijon mustard and lemon; dill, chives, mint, red pepper flakes, white wine, etc.

Mayonnaise: make your own and the sky's the limit..... easy, quick....

2 egg yolks
2 tablespoons mustard
Dash salt and pepper
Squirt of lemon juice
1 to 1 1/2 cups oil

Add all ingredients into blender (or food processor or hand blender) and turn on, adding oil in a light stream until desired consistency is achieved. (You can also do this by hand with a whipper, but why? This only takes 1-2 min. this way, you can add any flavorings you like and have custom mayonnaise for any use and control the ingredients by eliminating chemicals, preservatives, colorants, salt and anything else you might be careful about).

Hoping you try some of these and let me know what you think.... Be well, we'll talk soon....

No comments:

Post a Comment