Gambas Pil Pil Recipe

Sizzling, spicy shrimp are a favorite at the merenderos (open-air bars) that line the beaches on the Costa del Sol.  The shrimp are great served as an appetizer, with a Rosado, a light, fruit-scented rosé wine.

Ingredients:
1 1/3 cups olive oil
8 tablespoons (1 stick) butter, melted
1 tspn Tabasco or hot sauce
6 tbsp hot paprika
4 tspn coarse sea salt
1 tspn cayenne pepper
12 cloves garlic, slivered
32 jumbo shrimp (see note), peeled and deveined
Crusty Italian or French bread, for dunking in the sauce

Preparation:

1. Preheat the broiler.
2. Combine the oil, butter, Tabasco, paprika, salt, cayenne, and garlic in a 2-cup glass measuring cup.  Place 4 shrimp in each of 8 small ovenproof ramekins or dishes.  Divide the spicy garlic oil among the ramekins.
3. Arrange the ramekins on a baking sheet and broil until the shrimp are red-pink and the oil is sizzling, 3 to 4 minutes.
4. To serve, place each ramekin on a slightly larger dish and be sure to yell, “Hot plate!!!” as you slide it onto the table.  Serve with bread to soak up all that good garlicky-hot oil.

Note:  You can substitute 48 or 56 slightly smaller shrimp for the 32 jumbo shrimp.

Makes 8 servings

Recipe courtesy of The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen  


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Grilled Asparagus in Pancetta – Shallot Vinaigrette Recipe

From The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen....

Hiking in the hills above our Spanish house we find wild spring asparagus.  We love the old men who collect handfuls and then sell them at the market for one euro per bundle.  Our friends on Fire Island love this simple preparation.

Ingredients:
6 tbsp olive oil
3 tbsp kosher salt
64 spears of asparagus
4 thin slices of pancetta
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 small shallots, finely diced
Maldon salt or fleur de sel
Coarsely ground black pepper

Preparation:

1. Preheat the grill.
2. Place 2 tablespoons olive oil and 1 tablespoon salt in a resealable plastic bag.  Add one-third of the asparagus and shake to coat evenly.  Repeat 2 more times.  Grill the asparagus for  2 to 3 minutes until they begin to brown.  Transfer to a large serving platter and set aside uncovered.
3. Cook the pancetta in a large cast-iron skillet until almost crisp, turning once.  Drain on paper towels, but reserve the drippings.  When cool, dice or finely crumble.
4. Combine the extra  virgin olive oil, pan drippings, vinegar, shallots, and pancetta in a glass measuring cup.  Stir well and cover with plastic wrap until serving time.
5. When ready to serve, drizzle the vinaigrette evenly over the grilled asparagus.  Top with a few small pinches of Maldon salt or fleur de sel and a few twists of black pepper.

Makes 8 servings

Recipe courtesy of The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen 

Spain  [ print this recipe for Grilled Asparagus in Pancetta – Shallot Vinaigrette ]

Helado Malagueño (Rum Raisin Ice Cream) Recipe

Helado malagueño is a favorite on the beaches of Spain – and it could become your summertime favorite as well!

Ingredients:
1 cup packed raisins
2/3 cup dark rum
12 large egg yolks
1 cup sugar
2 cups whole milk
2 cups heavy cream

Preparation:

1. Combine the raisins and rum in a 2-cup glass measuring cup.  Cover and let stand for 2 hours.  Pour off the rum, reserving 6 tablespoons.  Add the 6 tablespoons back to the raisins.
2. Whisk the egg yolks and sugar together in a glass bowl until creamy.
3. Bring the milk and cream to a boil in a heavy bottomed saucepan.  Stirring constantly, use a 1/2  cup measure or large spoon to gradually add the hot milk mixture to the eggs and sugar.  Return the mixture to the saucepan.  Stir over medium heat until the custard is thick enough to coat the back of a spoon, 10 to 15 minutes.  Do not let boil.
4. Pour the custard into a glass bowl.  Stir in the raisins and rum.  Refrigerate until cold.
5. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.
6. Transfer to a covered plastic container and place in the freezer until ready to serve.

Makes 8 servings

Recipe courtesy of The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen

Spain  [ print this recipe for Helado Malagueño (Rum Raisin Ice Cream) ]

Juan-Carlos Paella Recipe

from Cook Wild by Susanne Fischer-Rizzi.....

A good friend of mine lived in Spain for a long time and found the love of his life there. He also learned how to cook the most delicious paella from Juan Carlos of Valencia, who told him that paella used to be cooked on the rice fields surrounding Valencia, on open fires fueled with rice straw. At that time, the paella consisted of rice, very few vegetables and rat meat - a rather unsavory story which our children relish. - Sabine Mader

Recommended Equipment:

• a paella pan or other large pan (inner diameter, about 12 1/2 inches) or a muurikka
• a small mortar and pestle for the saffron
• a stable stand for the pan

Ingredients:
3 chicken legs cut into pieces
olive oil
1 small can pizza tomatoes
1 sprig of fresh rosemary, plus some for garnishing
1 - 3 garlic cloves
1 generous pinch sweet paprika
1 pinch freshly ground pepper
1/4 tspn cayenne pepper
1 handful green beans, stringed and cut into 1 inch pieces
1 handful thick white beans. soaked the day before
about 6 1/2 cups of vegetable stock
salt
2 1/2 cups short-grain paella rice
4 pinches saffron (saffron threads pestled and dissolved in warm water)

Preparation:

1. Brown the chicken pieces in oil in a large pan or a paella pan.
2. Add the tomatoes, rosemary, garlic, paprika, pepper, cayenne pepper, as well as the green and white beans, and let it all simmer for about 10 minutes.
3. Now add half of the vegetable stock and season with salt (it should taste a bit too salty, as the saltiness will be reduced when the rice is added).
4. Add the rice to the pan in a strip down the middle so that the chicken mixture is divided in two and some rice is on the surface. Then spread the rice over the paella.
5. Dissolve the saffron in the remaining vegetable stock, gradually add it to the pan and let everything simmer until the rice is done. For an especially delicious flavor leave the paella over the heat so that it is lightly fried.

Fire:
Small cooking fire with constant flames. Continuously add small branches or logs.

Recipe courtesy of Cook Wild by Susanne Fischer-Rizzi

Spain [ print this recipe for Juan-Carlos Paella ]

Spanish Lentils Recipe

This classic Spanish dish of brown lentils relies on salty bacon, spicy chorizo, and paprika for its flavor. The lentils benefit from slow cooking as they become soft, tender, and don’t need soaking.

Ingredients:
2 1/2 cups brown lentils, rinsed and picked over for any stones
2 bay leaves
3 oz. (85 g) dried chorizo, sliced
2 tbsp olive oil
2 garlic cloves, sliced
1 small slice of bread
Salt
1 onion, finely chopped
2 1/2 oz. (75 g) thickly sliced bacon, cut into strips
1 tbsp flour
1 tsp sweet paprika
1/3 cup hot vegetable stock, for both methods

Preparation:
In the slow cooker:

1. Preheat the slow cooker, if required. Put the lentils in the slow cooker with just enough water to cover, plus an extra 1/2 cup. Stir in the bay leaves and chorizo, cover with the lid, and cook on auto/low for 5-6 hours or on high for 3-4 hours.
2. Meanwhile, heat 1 tablespoon of the oil in a heavy-based skillet over medium heat and cook the garlic, stirring, for about 30 seconds until softened but not browned. Remove and set aside. Add the bread to the pan and cook over medium heat until lightly browned on both sides. Transfer to a food processor with the garlic and season with salt. Process into coarse crumbs, then set aside.
3. Add the remaining oil to the pan together with the onion and bacon. Cook for 3 – 4 minutes until the onion is soft and the bacon is cooked. Stir in the flour and paprika and cook for 1 minute before adding the stock. Bring to a boil and simmer for 2 minutes, then stir into the lentils for the last 30 minutes of cooking. Stir in the crumb mixture for the last 15 minutes of cooking. Transfer to a warmed serving dish and serve with crusty bread.

Traditional Method:

1. Put the lentils into a large saucepan with 3 1/2 cups water, the bay leaves, and chorizo. Bring to a boil, then simmer for 35 – 40 minutes or until the lentils are tender.
2. Meanwhile, heat 1 tablespoon of the oil in a heavy-based skillet over medium heat and cook the garlic, stirring, for about 30 seconds until softened but not browned. Remove and set aside. Add the bread to the pan and cook over medium heat until lightly browned on both sides. Transfer to a food processor with the garlic and season with salt. Process into coarse crumbs, then set aside. When the lentils are cooked, drain, then return to the saucepan. Stir in the crumb mixture until combined.
3. Add the remaining oil to the heavy-based skillet together with the onion and bacon. Cook for 3 – 4 minutes until the onion is soft and the bacon is cooked. Stir in the flour and paprika and cook for 1 minute before adding the stock. Bring to a boil and simmer for 2 minutes, then stir into the lentils. If necessary, add a little more hot water to moisten the lentils. Transfer to a warmed serving dish and serve with crusty bread.

Serves 4

Recipe courtesy of The Slow Cook Book by Heather Whinney

Spain [ print this recipe for Spanish Lentils ]

Kalimotxo Recipe

Kalimotxo was invented in the early 1970s at a Basque festival in Spain. A couple of servers working at one of the stands where drinks were served (txosnas) noticed that the wine that they had purchased had gone bad and they decided to add Coca-Cola to it in order to balance out the sour taste. The drink was named after two friends of the servers: Kalimero and Motxo. Since then, Kalimotxo has become popular throughout Spain and other countries as well.

Our friend John told us about this drink which he had encountered during his travels in Spain. He claims that the actual recipe is literally quite fluid: 50% Coke, 50% wine at first. Then the ratio of wine becomes greater with each subsequent drink. However you decide to mix them is up to you as is the type of red wine that you use. My niece recommended Apothic Red as a exceptionally good, cheap red (about $10) so we decided to use this with the Coca-Cola and the results were very good. Here's to friends and family!

Ingredients:
Coca-Cola
Your favorite red wine
Ice

optional: you can also add a dash Ouzo, blackberry brandy, or anise for additional flavor.

Preparation:

1. In a glass, mix together the wine and Coca-Cola (50% wine, 50% Coke).
2. Add ice and serve.

Spain [ print this recipe for Kalimotxo ]

Coffee Flan Recipe

Coffee flan is a standard dessert in Spain and Portugal as well as other Spanish and Portuguese speaking nations. Flan is a perfect ending to classic Latin meals such as Ropa Viejas, Carnitas, or Pork Tenderloin in Chipotle Mole. It is a light dessert that is just sweet enough to crave another serving.

The most challenging part of this recipe is coating the molds with the caramelized sugar before the sugar hardens. But if you work quickly, you can do it. This recipe is ideal for parties or other gatherings as you can make it a day or two in advance so that it is ready to serve.

Recommended Equipment:
6 - 8 ceramic ramequins

Ingredients:
1/2 cup sugar
4 eggs
1 14oz. can sweetened condensed milk
1/3 cup sugar
1 1/2 cups whole milk
1/3 cup warm water
3 tspn Nescafe Clasico instant coffee
1/2 tspn vanilla
1/4 tspn cinnamon

Preparation:

1. Grease each of the 6 ramequins.
2. In a small saucepan, heat the 1/2 cup of sugar over medium heat. Stir the sugar continuously until it melts into a smooth caramel.
3. Quickly pour equal parts of the caramel into each of the ramequins and then let them cool.
4. Preheat the oven to 350 degrees Fahrenheit.
5. In a small mixing bowl, mix together the instant coffee and the warm water. Set aside for later.
6. In a mixer, mix together the eggs and 1/2 cup of sugar. Mix in the cinnamon, vanilla, sweetened condensed milk, whole milk, and the instant coffee mixture.
7. Evenly distribute the mixture into the ramequins.
8. Place the ramequins into a deep roasting pan.
9. Pour warm water into the roasting pan so that the water is about 1 to 1 1/2 inches deep.
10. Carefully place the roasting pan into the oven and bake for 40 minutes or until a fork inserted into the flan and it comes out clean.
11. Remove the flan from the oven and let cool to room temperature. Then refrigerate until it is ready to serve.
12. To serve the flan, Use a knife to cut around the perimeter of the ramequin to free the flan from the sides. Then place a small plate on top of the ramequin and quickly flip it over. The flan should release from the ramequin and come to rest on the plate.

Spain

Torrijas Recipe

Torrijas are very similar to French toast. The main difference is that you first infuse milk with a cinnamon, citrus flavor. Then the bread is soaked in this milk before being coated with egg and then fried. So Torrijas require a couple of extra steps to prepare but it's worth it. Torrijas have the great taste of French toast with a little added complexity in flavor.

Ingredients:
6 thick slices of sour dough bread
2 cups milk
1 cinnamon stick
3 eggs, lightly beaten
1 lemon rind
2 tbsp sugar
extra virgin olive oil (for frying)

topping
confection (powdered) sugar
cinnamon
maple syrup
fruit

Preparation:

1. Add milk, cinnamon stick, and lemon rind to a pot over medium heat. Bring to a boil for 5 minutes then remove from heat and let cool.
2. Put slices of bread in a pan and pour enough milk mixture over the slices so that they can soak up some excess milk.
3. Pour some olive oil in a skillet. Place over medium heat.
4. In a separate dish, add the beaten eggs.
5. Coat 2 of the slices of bread with egg and add them to the skillet.
6. Cook until golden brown on both sides and then set aside.
7. Top Torrijas with confection sugar, cinnamon, fruit and/or maple syrup.
   

Spain