I am in culinary school and I needed to come up with a recipe from Turkey to run as a special on the tapas line. I decided that I wanted to make Dolma with grape leaves. I wanted to make sure the recipe was authentic however. I would be so grateful if someone would graciously share their dolma filling recipe with me.Does anyone have a traditional dolma recipe?
I don't have one but I'm sure someone else does. If all else fails, try using a search engine to find the recipe.
Sunday, January 29, 2012
What's a foolproof way of roasting peppers?
I'm going to attempt some tapas tomorrow for a party, and I want to roast my own peppers for one of the recipes rather than buying them in a jar. But I have terrible memories of the last time I tried skinning roasted peppers - they were just really fiddly and slimey and kept falling apart, and there seemed to be hardly any flesh left once the skin was gone.
Someone, please give me an idiot's guide!What's a foolproof way of roasting peppers?
Put them under your broiler until the skin is charred, place in a ziplock bag until it's cooled, then you should be able to slip the skins right off...if you dont char the skin it won't come off, you need them to have blisters where the skin has pulled away from the meat of the pepper and you have to let them cool thoroughly because the heat steams the skin off...good luck!
1) Place the peppers in a baking tray and drizzle olive oil and season with salt and pepper....make sure they're not touching each other. Roast in a pre-heated oven at 100 C for one and a half hours.
2) Gas burner...keep the fire on low and place one pepper at a time on it and slowly keep turning it over with tongs (or if you have asbestos fingers, with your hands) or forks, till the skin is burnished.What's a foolproof way of roasting peppers?
Try this link ?
http://www.ehow.com/how_13875_roast-pepp…
You’re right in season, as bell peppers, are the tastiest and most plentiful in August and September, and even better -- because they’re so fresh -- they’ll peel easier! There are a few ways to roast bell peppers but they all take some effort that’s totally worth it as there is no comparison to the ones in the jar that are water-logged and tasteless and hardly roasted at all.
The secret is to make sure you blacken the peppers enough when roasting, so that they become sweeter and richer and not too much that they become bitter.
For your tapas party, I’d figure on roasting at least 6 peppers even though I’m not sure how many people you’re inviting, or how you’re using them. This will make around 5 cups. Or, add a few more since you have the broiler going, and you’ll have plenty for future get-togethers. For the tapas party, you can even wrap a roasted pepper strip around a slice of Spanish olive and a piece of Manchego cheese! Yum!
I have been roasting peppers since my grandmother from Italy taught me as a little girl. Here’s a time-honored method that never fails:
1. Put a tablespoon or so of olive oil in your hands and rub your palms and fingers with the oil. Then, massage the washed and dried (red or orange) peppers, covering them all over with the oil. Your fingers feel nice against the peppers like touching the smoothness of baby’s little bottom. Moisturizing for your hands, too – very spa-like.
2. Place the peppers onto a non-stick baking pan (with low sides) in a 450? oven. Cook for 15 minutes and turn each pepper, repeating the turns every 15 minutes or so until the peppers are blistered everywhere and black in many places. (You can rush this and do it under the broiler but slow roasting gives the best tasting results as they cook evenly inside as well as outside. )
3. Using a pair of tongs, gently transfer the peppers to a clean brown paper bag and close the bag. Let them sit for about 30 minutes until cool enough to handle.
4. Split the bag open and peel the peppers one by one. Pull the stems and remove the tops of the peppers, discarding the woody green ends and the chunky hive of seeds. Use a little water to remove the seeds from your hands if they seem to be sticking to your skin. Peeling is the hardest part of this preparation, but it will go faster if you use the time think about future plans, or call someone on the phone since you certainly can’t text at the moment!
5. Place peppers on a cutting board and use a sharp knife to cut them in half lengthwise. Open the pepper flat, picking off any itinerant seeds.
6. Cut the pepper into ?-inch or smaller strips. (You may have a few straggly seeds around; just grab them and discard. Place the peppers in a glass or plastic container with a lid.)
7. Before storing them in the fridge though, add enough Spanish or Italian olive oil just to cover the peppers. Sprinkle with a few shakes of salt and pepper and a few drops of balsamic vinegar. (You can also add finely minced garlic.)
8. The peppers will be fresh for up to three weeks and you can pull them out and add them to so many recipes from putting them onto sliced crusty bread to topping with pizzas, adding to salads, or pureeing them and making them into a roasted red pepper sauce for pasta!
And here’s another of my grandmother’s secrets: mix in ? teaspoon or so of sugar if the peppers seem a little bitter.
Gail Greco
Chef/Editor Carefree Cooking Magazine, www.teflon.comWhat's a foolproof way of roasting peppers?
You'll Need:
Salt And Olive Oil
Cut the peppers into quarters lengthways and remove seeds and white bits.
Rub with olive oil and a little salt and place skin down on a baking tray. Roast for 20 mins in a 190oC oven.
Turn the peppers skin up and place under a very hot grill. Grill until skins are just blistered and blackened. (Use Tongs And Be VERY CAREFUL)
Place hot peppers into a bowl and cover with clingfilm. Leave to cool.
Peel peppers, discarding skin.
Suggested uses:
Marinate in lemon, garlic and olive oil for an antipasto
Add to sandwiches. The moistness of the peppers means mayo or butter isn’t necessary.
Blitz with buttermilk and a little cayenne to create a vibrant sauce.
Tossed through pasta.
Or my current favourite use: with puy lentils, deseeded tomatoes, roasted aubergine, parsley and a balsalmic/olive oil dressing.raclette
Someone, please give me an idiot's guide!What's a foolproof way of roasting peppers?
Put them under your broiler until the skin is charred, place in a ziplock bag until it's cooled, then you should be able to slip the skins right off...if you dont char the skin it won't come off, you need them to have blisters where the skin has pulled away from the meat of the pepper and you have to let them cool thoroughly because the heat steams the skin off...good luck!
1) Place the peppers in a baking tray and drizzle olive oil and season with salt and pepper....make sure they're not touching each other. Roast in a pre-heated oven at 100 C for one and a half hours.
2) Gas burner...keep the fire on low and place one pepper at a time on it and slowly keep turning it over with tongs (or if you have asbestos fingers, with your hands) or forks, till the skin is burnished.What's a foolproof way of roasting peppers?
Try this link ?
http://www.ehow.com/how_13875_roast-pepp…
You’re right in season, as bell peppers, are the tastiest and most plentiful in August and September, and even better -- because they’re so fresh -- they’ll peel easier! There are a few ways to roast bell peppers but they all take some effort that’s totally worth it as there is no comparison to the ones in the jar that are water-logged and tasteless and hardly roasted at all.
The secret is to make sure you blacken the peppers enough when roasting, so that they become sweeter and richer and not too much that they become bitter.
For your tapas party, I’d figure on roasting at least 6 peppers even though I’m not sure how many people you’re inviting, or how you’re using them. This will make around 5 cups. Or, add a few more since you have the broiler going, and you’ll have plenty for future get-togethers. For the tapas party, you can even wrap a roasted pepper strip around a slice of Spanish olive and a piece of Manchego cheese! Yum!
I have been roasting peppers since my grandmother from Italy taught me as a little girl. Here’s a time-honored method that never fails:
1. Put a tablespoon or so of olive oil in your hands and rub your palms and fingers with the oil. Then, massage the washed and dried (red or orange) peppers, covering them all over with the oil. Your fingers feel nice against the peppers like touching the smoothness of baby’s little bottom. Moisturizing for your hands, too – very spa-like.
2. Place the peppers onto a non-stick baking pan (with low sides) in a 450? oven. Cook for 15 minutes and turn each pepper, repeating the turns every 15 minutes or so until the peppers are blistered everywhere and black in many places. (You can rush this and do it under the broiler but slow roasting gives the best tasting results as they cook evenly inside as well as outside. )
3. Using a pair of tongs, gently transfer the peppers to a clean brown paper bag and close the bag. Let them sit for about 30 minutes until cool enough to handle.
4. Split the bag open and peel the peppers one by one. Pull the stems and remove the tops of the peppers, discarding the woody green ends and the chunky hive of seeds. Use a little water to remove the seeds from your hands if they seem to be sticking to your skin. Peeling is the hardest part of this preparation, but it will go faster if you use the time think about future plans, or call someone on the phone since you certainly can’t text at the moment!
5. Place peppers on a cutting board and use a sharp knife to cut them in half lengthwise. Open the pepper flat, picking off any itinerant seeds.
6. Cut the pepper into ?-inch or smaller strips. (You may have a few straggly seeds around; just grab them and discard. Place the peppers in a glass or plastic container with a lid.)
7. Before storing them in the fridge though, add enough Spanish or Italian olive oil just to cover the peppers. Sprinkle with a few shakes of salt and pepper and a few drops of balsamic vinegar. (You can also add finely minced garlic.)
8. The peppers will be fresh for up to three weeks and you can pull them out and add them to so many recipes from putting them onto sliced crusty bread to topping with pizzas, adding to salads, or pureeing them and making them into a roasted red pepper sauce for pasta!
And here’s another of my grandmother’s secrets: mix in ? teaspoon or so of sugar if the peppers seem a little bitter.
Gail Greco
Chef/Editor Carefree Cooking Magazine, www.teflon.comWhat's a foolproof way of roasting peppers?
You'll Need:
Salt And Olive Oil
Cut the peppers into quarters lengthways and remove seeds and white bits.
Rub with olive oil and a little salt and place skin down on a baking tray. Roast for 20 mins in a 190oC oven.
Turn the peppers skin up and place under a very hot grill. Grill until skins are just blistered and blackened. (Use Tongs And Be VERY CAREFUL)
Place hot peppers into a bowl and cover with clingfilm. Leave to cool.
Peel peppers, discarding skin.
Suggested uses:
Marinate in lemon, garlic and olive oil for an antipasto
Add to sandwiches. The moistness of the peppers means mayo or butter isn’t necessary.
Blitz with buttermilk and a little cayenne to create a vibrant sauce.
Tossed through pasta.
Or my current favourite use: with puy lentils, deseeded tomatoes, roasted aubergine, parsley and a balsalmic/olive oil dressing.
Wednesday, January 25, 2012
What should I cook for a Spanish dinner?
I am planning on hosting a spanish dinner and I need some help with creating a tasty but simple manu
For starter I obviously want to cook tapas but I'm not sure which ones so please suggest some
The main I am cooing paella and I have a recipe for that
Are there any spanish deserts except churros? I don't think that they will finish the meals well
I am also making sangria to accompany the meal
Your suggestions and reipe ideas will be greatly appreciated, thanks!What should I cook for a Spanish dinner?
Here's a big list of tapas. At times I've made all of them. Yesterday I went to a paella party and brought the olives, the meatballs and the dates (spanish devils). Those 3 made a really nice group. And yes - be warned - long post ahead ;-)
TAPAS
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Roasted Bell Peppers with Honey %26amp; Almonds (some of the best roasted pepper you can have)
8 red bell peppers, quartered
4 tbsp olive oil
2 cloves garlic, thinly sliced
1 oz flaked almonds
2 tbsp honey
2 tbsp sherry vinegar
2 tbsp chopped parsley
salt and pepper
Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.
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Olives with Orange %26amp; Lemon (again, awesome olives and they look really cool)
2 tbsp fennel seeds
2 tbsp cumin seeds
1 ? cup black olives
1 ? cups green olives
2 tsp grated orange rind
2 tsp grated lemon rind
3 shallots, finely chopped
pinch cinnamon
4 tbsp white wine vinegar
5 tbsp olive oil
2 tbsp orange juice (I used more - juice of one orange)
1 tbsp chopped mint
1tbsp chopped parsley
Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.
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Spiced Almonds (yum, though the seasonings didn't stick as well as I'd liked)
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground coriander
1/4 teaspoon ancho chile powder
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
1/4 teaspoon kosher salt
1/2 pound blanched almonds
Preheat oven to 350°. In medium bowl, mix all spices. Add almonds and toss to coat with the spice mixture (does this need olive oil to help make it stick?). Spread the almonds on a rimmed baking sheet and bake for about 8 minutes, stirring halfway through baking, until lightly toasted. Serve warm or at room temperature.
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Spanish Devils (freaking AMAZING - everyone loved these, even non-date eaters) Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)
24 Medjool dates (approx 1 lb. package)
2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
Preheat oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Mix cheese and chorizo together in a bow. Fill each date with chorizo and cheese, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. If they are large, cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.
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Spanish Meatballs in Almond Sauce (again AMAZING - really different, we did have one person who wasn't blown away, but the rest of us fought over the leftovers the next day)
MEATBALLS:
2 oz bread, crust removed
3 tbsp water (or a little more)
1 lb ground lamb (or beef)
1 large onion, finely chopped
1 clove garlic, crushed
2 tbsp chopped flatleaf parsley
1 egg, beaten
nutmeg
flour
2 tbsp olive oil
salt %26amp; pepper
ALMOND SAUCE:
2 tbsp olive oil
1 oz bread
4 oz blanched almonds
2 cloves garlic, finely chopped
2/3 cup dry white wine
1 ? cup vegetable stock
salt %26amp; pepper
For meatballs: In bowl, soak bread in water for 5 minutes. With hands, squeeze out water and return bread to bowl. Add meat, onion, garlic, parsley and egg. Season with grated nutmeg and salt %26amp; pepper. Knead together to form smooth mixture. (you might want to cook a pinch in a frying pan to test taste)
Spread some flour on a plate. With floured hands, shape into about 30 meatballs, roll each in flour until coated. Heat olive oil in large heavy bottom skillet. Add meatballs in batches and cook for 4-5 minutes or until browned on all sides. Remove with slotted spoon and reserve.
To make sauce: heat olive oil in same skillet in which meatballs were fried. Break bread into pieces then add to skillet with almonds and cook gently, stirring frequently until the bread and almonds are golden brown. Add garlic and fry for an additional 30 seconds, then pour in the wine and boil for 1-2 minutes. Season with salt and pepper and let cool slightly. Transfer mixture to a food processor. Pour in vegetable stock and process until smooth.
Simmer meatballs in sauce for 25 minutes. Add salt %26amp; pepper if necessary.
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Patatas Bravas (a classic Spanish dish - there are tons of recipes on the internet - this was okay, but basically just roasted potatoes with a hot tomato sauce - a VERY spicy hot tomato sauce)
Potatoes:
1 ? lbs potatoes, cut into 1 ? inch pieces
? cup olive oil
Sauce:
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
? tsp ground cumin
? - 1 tsp dried chili flakes
1 tsp paprika
? cup dry white wine
2 tomatoes, finely chopped
1 tbsp tomato paste
dash Tabasco
1 tbsp chopped flat leaf parsley
For sauce: heat the oil in a saucepan over medium heat, add onion and cook, stirring occasionally, for 3 minutes. Add the garlic, cumin, chili and paprika and cook for 1 minute. Increase the heat to high, add the wine and simmer for 30 seconds, then reduce the heat to medium and add the tomatoes and tomato paste. Cook, stirring occasionally, for 10 minutes, or until the mixture is thick. Process the sauce in a food processor or blender until smooth.
For potatoes: Preheat the oven to 425 F. Place the potato pieces in a 12x8 inch baking dish, pour the oil over, sprinkle with some salt and toss to coat. Bake in the top half of the oven for 40 minutes, turning once, until the potatoes are cooked through and light brown.
To serve: Heat sauce in pan, stir in the Tabasco, parsley and some salt. Pour the sauce over the potatoes and serve hot.
__________________________
Garlicky Wild Mushroom Sauté (nice, simple, really good for the less adventurous eaters)
6 tablespoons extra-virgin olive oil
1 pound oyster mushrooms, tough stems trimmed, large mushrooms halved
3/4 pound shiitake mushrooms, stems discarded, caps quartered
1/2 pound chanterelle mushrooms, halved
1/2 pound enoki mushrooms
Salt and freshly ground pepper
1 large garlic clove, thinly sliced
1 teaspoon crushed red pepper
3 tablespoons dry sherry
Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to each skillet and heat until shimmering. Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet. Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes. Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer. Transfer to a platter. Add remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss. Serve the mushrooms warm or at room temperature.
__________________________
Chorizo with Figs (I couldn't find canned figs, but fortunately I found fresh and cooked them in wine - oh yum - very popular) Note: this uses the other kind of chorizo - the for cooking type
1 pound chorizo, cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
? cup red wine
1 can figs
? cup sugar
? cup red wine vinegar
1 stick cinnamon
? teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; sauté until garlic in golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.
Tortilla de Patatas ( Spanish / Potato Omelette ).
It's an absolute must, either as a sidedish, or cut up and skewered onto crispy bread as tapas.
Various tapas to be skewered onto bread could include:
Chorizo - even hot.
Decent cured ham.
Garlic mushroom.
Slice of boiled egg with mayo and an anchovy.
Spanish peppers.
Angulas (baby eels, or the man-made alternative ).
But basically somewhere in the meal you have to have decent ham, crusty bread, and potato omelette!What should I cook for a Spanish dinner?
You can flesh out your meal with stress-free authentic stand-alones like manchego cheese (in triangles), olives, slices of serrano ham %26amp; oyster crackers, plus a glass of red wine or "clara" (1/2 beer, 1/2 tonic with lemon).
Bacon wrapped dates, saffron and white wine steamed mussels, chirizo and shrimp skewer, manchego cheese, Serrano ham, and spanish olives to nibble on. For cinnamon raisin bread pudding with fresh whipped cream and slivered toasted almondWhat should I cook for a Spanish dinner?
I love gazpacho and ceviche, and either could be a first course. You could make a flan, or a blood orange tart for dessert. I think a crisp green salad, or citrus fruit salad would be good with the paella too
Quisadillas! Chicken and beef with cheese!!!
For dessert, how about flan?
Stuffed Tomatoes
8 small tomatoes, or 3 large ones
4 hard-boiled eggs, cooled and peeled
6 tablespoons allioli or mayonnaise
Salt and pepper
1 tablespoon parsley, chopped
1 tablespoon white breadcrumbs, if using large tomatoes
Preparation
Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.
For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
Peach Tart
Tarta de melocotón
If Calanda peaches are unavailable, substitute a sweet fleshy variety.
Servings: 8
Prep Time: 90 min.
Cook Time: 1 hour
Ingredients:
1 jar Calanda peaches
Pastry:
4 1/2 oz butter
3 egg yolks
3 oz sugar
7 oz flour
1 tsp baking powder
Butter for greasing the tin
Flour for the tin
Filling:
3 egg whites
7 oz sugar
9 oz peeled, ground almonds
Zest of 1 lemon
Preparation:
Pastry:
Work the butter with the sugar to form a paste. Add the egg yolks one by one and finally the flour mixed with the baking powder. Grease a 9 inch tart pan with a removable base and sprinkle with flour. Line the base and walls with the pastry.
Filling:
Beat the egg whites with the sugar until stiff. Add the lemon zest and gently fold in the ground almonds. Drain the peaches and slice. Place half the slices on the pastry base and cover with the almond meringue. Bake in the oven at 350 degrees F for half an hour. Remove and arrange the rest of the peach slices on top. Bake for a further half hour. Cover with a sheet of aluminum foil or greased paper to prevent burning.
Serve warm with a little table cream.
OK. So I know you have your dinner planned, but I will put the dessert first since that's what you want. But I will add after that a traditional Spanish dinner my mom taught me to make in case you want to make something different in the future. Hope it goes well.
No Name Dessert: From my mother.
About 1/2 pint of strawberries, sliced.
2-3 bananas sliced
1 1/2 TB sugar
2-3 good size dollops of sour cream (Start with 2)
Stir together. If you like bananas, add more or less. Same goes with the strawberries. Add more sugar if it needs to be a little more sweet. If the sour cream is too thick, add a little more sugar. The sugar "melts" the sour cream.
The Ceviche (Say-vee-chay) is an appetizer, Beans and Rice OR Caldo (cal-doe - Guatemalan Stew) is the main course, and then is the no-name dessert. (The fried rice can be substituted with steamed rice. I use both depending on my mood.)
Ceviche: You can eat it by itself, with tortilla chips or tortillas.
Cooked Shrimp cut into pieces
1/4-1/2 bunch Cilantro-chopped
1/4-1/2 Onion or 1 small onion-diced
2-3 Tomatoes-diced
3-4 limes
Salt and pepper
Stir everything together. The reason for more or less on the ingredients, is how much or how big of each ingredient. It's really all about the shrimp. You can eat by itself or with chips. Oh, and if you don't like a ton of lime, I would start out with one, and taste. Add more if there isn't much lime taste.
Beans %26amp; Rice
Cook rice first. Then cook beans while rice is cooking.
RICE
1 Tbs. olive oil per cup of rice
Water
Salt
Heat oil in skillet on high. Add rice and fry. Stir occasionally for first few minutes. Do not walk away. When rice starts “puffing”, stir constantly until rice is about to or starts to brown. Add water till it is ? of an inch above rice. Add salt and stir. Turn to low* and cover. Let cook for 30 minutes and stir.
*If cooking on a flattop stove, turn to medium and cover. Cook for 15 minutes and turn off stove. Let rice continue cooking on same burner for 15 more minutes.
BEANS
2 Tbs. olive oil
? small sweet onion, sliced thinly crescent moons
2-3 cloves minced garlic
Cumin
1 14.5* oz. can of diced tomatoes
Cilantro to taste
2 15.5* oz. cans of beans
Salt %26amp; Pepper
*These are regular cans. So it doesn’t have to be exact. You can use 1 of the large cans of beans for 2 of the regular ones. I like to use red and black beans. For every 2 cans of beans, use 1 can of tomatoes. You can also add other veggies such as bell peppers, etc. and combine with the onions step.
Heat oil in a sauce pan on medium. Add garlic, onions, and cumin. Sauté until onions is soft or till sautéed preference. Add tomatoes and cilantro. After mixture is bubbling, add beans, salt, pepper, and heat till bubbling. Lower the temp to keep it warm till everything is ready.
CALDO
12+ cups water
? lb. soup bone
1 ? lbs. beef stew, cubed
Put everything in a large cooking pot and bring to a boil. Then cover and cook for 3 1/2 hours on low heat.
*You will have to add water periodically. When it is on low, it should be simmering.
Add the following and cook for 30 minutes.
Half head of Cabbage, 3-4 Carrots, 4-5 Potatoes, Corn on cob, Tomatoes (2 or 3), 1 Onion sliced into crescent moons, 2-3 Stalks of Celery, 1/2 bunch of cilantro, salt and pepper.
*You can add less or more of the veggies depending what you have on hand. I sometimes leave out the corn depending on the season. But you need to serve it with rice. (Use the rice recipe above.) Tortillas are optional.
Flied lice and sweet sour pork
For starter I obviously want to cook tapas but I'm not sure which ones so please suggest some
The main I am cooing paella and I have a recipe for that
Are there any spanish deserts except churros? I don't think that they will finish the meals well
I am also making sangria to accompany the meal
Your suggestions and reipe ideas will be greatly appreciated, thanks!What should I cook for a Spanish dinner?
Here's a big list of tapas. At times I've made all of them. Yesterday I went to a paella party and brought the olives, the meatballs and the dates (spanish devils). Those 3 made a really nice group. And yes - be warned - long post ahead ;-)
TAPAS
__________________________
Roasted Bell Peppers with Honey %26amp; Almonds (some of the best roasted pepper you can have)
8 red bell peppers, quartered
4 tbsp olive oil
2 cloves garlic, thinly sliced
1 oz flaked almonds
2 tbsp honey
2 tbsp sherry vinegar
2 tbsp chopped parsley
salt and pepper
Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.
__________________________
Olives with Orange %26amp; Lemon (again, awesome olives and they look really cool)
2 tbsp fennel seeds
2 tbsp cumin seeds
1 ? cup black olives
1 ? cups green olives
2 tsp grated orange rind
2 tsp grated lemon rind
3 shallots, finely chopped
pinch cinnamon
4 tbsp white wine vinegar
5 tbsp olive oil
2 tbsp orange juice (I used more - juice of one orange)
1 tbsp chopped mint
1tbsp chopped parsley
Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.
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Spiced Almonds (yum, though the seasonings didn't stick as well as I'd liked)
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground coriander
1/4 teaspoon ancho chile powder
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
1/4 teaspoon kosher salt
1/2 pound blanched almonds
Preheat oven to 350°. In medium bowl, mix all spices. Add almonds and toss to coat with the spice mixture (does this need olive oil to help make it stick?). Spread the almonds on a rimmed baking sheet and bake for about 8 minutes, stirring halfway through baking, until lightly toasted. Serve warm or at room temperature.
__________________________
Spanish Devils (freaking AMAZING - everyone loved these, even non-date eaters) Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)
24 Medjool dates (approx 1 lb. package)
2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
Preheat oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Mix cheese and chorizo together in a bow. Fill each date with chorizo and cheese, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. If they are large, cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.
__________________________
Spanish Meatballs in Almond Sauce (again AMAZING - really different, we did have one person who wasn't blown away, but the rest of us fought over the leftovers the next day)
MEATBALLS:
2 oz bread, crust removed
3 tbsp water (or a little more)
1 lb ground lamb (or beef)
1 large onion, finely chopped
1 clove garlic, crushed
2 tbsp chopped flatleaf parsley
1 egg, beaten
nutmeg
flour
2 tbsp olive oil
salt %26amp; pepper
ALMOND SAUCE:
2 tbsp olive oil
1 oz bread
4 oz blanched almonds
2 cloves garlic, finely chopped
2/3 cup dry white wine
1 ? cup vegetable stock
salt %26amp; pepper
For meatballs: In bowl, soak bread in water for 5 minutes. With hands, squeeze out water and return bread to bowl. Add meat, onion, garlic, parsley and egg. Season with grated nutmeg and salt %26amp; pepper. Knead together to form smooth mixture. (you might want to cook a pinch in a frying pan to test taste)
Spread some flour on a plate. With floured hands, shape into about 30 meatballs, roll each in flour until coated. Heat olive oil in large heavy bottom skillet. Add meatballs in batches and cook for 4-5 minutes or until browned on all sides. Remove with slotted spoon and reserve.
To make sauce: heat olive oil in same skillet in which meatballs were fried. Break bread into pieces then add to skillet with almonds and cook gently, stirring frequently until the bread and almonds are golden brown. Add garlic and fry for an additional 30 seconds, then pour in the wine and boil for 1-2 minutes. Season with salt and pepper and let cool slightly. Transfer mixture to a food processor. Pour in vegetable stock and process until smooth.
Simmer meatballs in sauce for 25 minutes. Add salt %26amp; pepper if necessary.
__________________________
Patatas Bravas (a classic Spanish dish - there are tons of recipes on the internet - this was okay, but basically just roasted potatoes with a hot tomato sauce - a VERY spicy hot tomato sauce)
Potatoes:
1 ? lbs potatoes, cut into 1 ? inch pieces
? cup olive oil
Sauce:
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
? tsp ground cumin
? - 1 tsp dried chili flakes
1 tsp paprika
? cup dry white wine
2 tomatoes, finely chopped
1 tbsp tomato paste
dash Tabasco
1 tbsp chopped flat leaf parsley
For sauce: heat the oil in a saucepan over medium heat, add onion and cook, stirring occasionally, for 3 minutes. Add the garlic, cumin, chili and paprika and cook for 1 minute. Increase the heat to high, add the wine and simmer for 30 seconds, then reduce the heat to medium and add the tomatoes and tomato paste. Cook, stirring occasionally, for 10 minutes, or until the mixture is thick. Process the sauce in a food processor or blender until smooth.
For potatoes: Preheat the oven to 425 F. Place the potato pieces in a 12x8 inch baking dish, pour the oil over, sprinkle with some salt and toss to coat. Bake in the top half of the oven for 40 minutes, turning once, until the potatoes are cooked through and light brown.
To serve: Heat sauce in pan, stir in the Tabasco, parsley and some salt. Pour the sauce over the potatoes and serve hot.
__________________________
Garlicky Wild Mushroom Sauté (nice, simple, really good for the less adventurous eaters)
6 tablespoons extra-virgin olive oil
1 pound oyster mushrooms, tough stems trimmed, large mushrooms halved
3/4 pound shiitake mushrooms, stems discarded, caps quartered
1/2 pound chanterelle mushrooms, halved
1/2 pound enoki mushrooms
Salt and freshly ground pepper
1 large garlic clove, thinly sliced
1 teaspoon crushed red pepper
3 tablespoons dry sherry
Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to each skillet and heat until shimmering. Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet. Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes. Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer. Transfer to a platter. Add remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss. Serve the mushrooms warm or at room temperature.
__________________________
Chorizo with Figs (I couldn't find canned figs, but fortunately I found fresh and cooked them in wine - oh yum - very popular) Note: this uses the other kind of chorizo - the for cooking type
1 pound chorizo, cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
? cup red wine
1 can figs
? cup sugar
? cup red wine vinegar
1 stick cinnamon
? teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; sauté until garlic in golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.
Tortilla de Patatas ( Spanish / Potato Omelette ).
It's an absolute must, either as a sidedish, or cut up and skewered onto crispy bread as tapas.
Various tapas to be skewered onto bread could include:
Chorizo - even hot.
Decent cured ham.
Garlic mushroom.
Slice of boiled egg with mayo and an anchovy.
Spanish peppers.
Angulas (baby eels, or the man-made alternative ).
But basically somewhere in the meal you have to have decent ham, crusty bread, and potato omelette!What should I cook for a Spanish dinner?
You can flesh out your meal with stress-free authentic stand-alones like manchego cheese (in triangles), olives, slices of serrano ham %26amp; oyster crackers, plus a glass of red wine or "clara" (1/2 beer, 1/2 tonic with lemon).
Bacon wrapped dates, saffron and white wine steamed mussels, chirizo and shrimp skewer, manchego cheese, Serrano ham, and spanish olives to nibble on. For cinnamon raisin bread pudding with fresh whipped cream and slivered toasted almondWhat should I cook for a Spanish dinner?
I love gazpacho and ceviche, and either could be a first course. You could make a flan, or a blood orange tart for dessert. I think a crisp green salad, or citrus fruit salad would be good with the paella too
Quisadillas! Chicken and beef with cheese!!!
For dessert, how about flan?
Stuffed Tomatoes
8 small tomatoes, or 3 large ones
4 hard-boiled eggs, cooled and peeled
6 tablespoons allioli or mayonnaise
Salt and pepper
1 tablespoon parsley, chopped
1 tablespoon white breadcrumbs, if using large tomatoes
Preparation
Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.
For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
Peach Tart
Tarta de melocotón
If Calanda peaches are unavailable, substitute a sweet fleshy variety.
Servings: 8
Prep Time: 90 min.
Cook Time: 1 hour
Ingredients:
1 jar Calanda peaches
Pastry:
4 1/2 oz butter
3 egg yolks
3 oz sugar
7 oz flour
1 tsp baking powder
Butter for greasing the tin
Flour for the tin
Filling:
3 egg whites
7 oz sugar
9 oz peeled, ground almonds
Zest of 1 lemon
Preparation:
Pastry:
Work the butter with the sugar to form a paste. Add the egg yolks one by one and finally the flour mixed with the baking powder. Grease a 9 inch tart pan with a removable base and sprinkle with flour. Line the base and walls with the pastry.
Filling:
Beat the egg whites with the sugar until stiff. Add the lemon zest and gently fold in the ground almonds. Drain the peaches and slice. Place half the slices on the pastry base and cover with the almond meringue. Bake in the oven at 350 degrees F for half an hour. Remove and arrange the rest of the peach slices on top. Bake for a further half hour. Cover with a sheet of aluminum foil or greased paper to prevent burning.
Serve warm with a little table cream.
OK. So I know you have your dinner planned, but I will put the dessert first since that's what you want. But I will add after that a traditional Spanish dinner my mom taught me to make in case you want to make something different in the future. Hope it goes well.
No Name Dessert: From my mother.
About 1/2 pint of strawberries, sliced.
2-3 bananas sliced
1 1/2 TB sugar
2-3 good size dollops of sour cream (Start with 2)
Stir together. If you like bananas, add more or less. Same goes with the strawberries. Add more sugar if it needs to be a little more sweet. If the sour cream is too thick, add a little more sugar. The sugar "melts" the sour cream.
The Ceviche (Say-vee-chay) is an appetizer, Beans and Rice OR Caldo (cal-doe - Guatemalan Stew) is the main course, and then is the no-name dessert. (The fried rice can be substituted with steamed rice. I use both depending on my mood.)
Ceviche: You can eat it by itself, with tortilla chips or tortillas.
Cooked Shrimp cut into pieces
1/4-1/2 bunch Cilantro-chopped
1/4-1/2 Onion or 1 small onion-diced
2-3 Tomatoes-diced
3-4 limes
Salt and pepper
Stir everything together. The reason for more or less on the ingredients, is how much or how big of each ingredient. It's really all about the shrimp. You can eat by itself or with chips. Oh, and if you don't like a ton of lime, I would start out with one, and taste. Add more if there isn't much lime taste.
Beans %26amp; Rice
Cook rice first. Then cook beans while rice is cooking.
RICE
1 Tbs. olive oil per cup of rice
Water
Salt
Heat oil in skillet on high. Add rice and fry. Stir occasionally for first few minutes. Do not walk away. When rice starts “puffing”, stir constantly until rice is about to or starts to brown. Add water till it is ? of an inch above rice. Add salt and stir. Turn to low* and cover. Let cook for 30 minutes and stir.
*If cooking on a flattop stove, turn to medium and cover. Cook for 15 minutes and turn off stove. Let rice continue cooking on same burner for 15 more minutes.
BEANS
2 Tbs. olive oil
? small sweet onion, sliced thinly crescent moons
2-3 cloves minced garlic
Cumin
1 14.5* oz. can of diced tomatoes
Cilantro to taste
2 15.5* oz. cans of beans
Salt %26amp; Pepper
*These are regular cans. So it doesn’t have to be exact. You can use 1 of the large cans of beans for 2 of the regular ones. I like to use red and black beans. For every 2 cans of beans, use 1 can of tomatoes. You can also add other veggies such as bell peppers, etc. and combine with the onions step.
Heat oil in a sauce pan on medium. Add garlic, onions, and cumin. Sauté until onions is soft or till sautéed preference. Add tomatoes and cilantro. After mixture is bubbling, add beans, salt, pepper, and heat till bubbling. Lower the temp to keep it warm till everything is ready.
CALDO
12+ cups water
? lb. soup bone
1 ? lbs. beef stew, cubed
Put everything in a large cooking pot and bring to a boil. Then cover and cook for 3 1/2 hours on low heat.
*You will have to add water periodically. When it is on low, it should be simmering.
Add the following and cook for 30 minutes.
Half head of Cabbage, 3-4 Carrots, 4-5 Potatoes, Corn on cob, Tomatoes (2 or 3), 1 Onion sliced into crescent moons, 2-3 Stalks of Celery, 1/2 bunch of cilantro, salt and pepper.
*You can add less or more of the veggies depending what you have on hand. I sometimes leave out the corn depending on the season. But you need to serve it with rice. (Use the rice recipe above.) Tortillas are optional.
Flied lice and sweet sour pork
Recipe for Tavas wanted as unable to find one?
Had this meal several times in Cyprus a few years back but cannot find a recipe for it now. So if anyone out there does have the recipe they could send to me that would be great. And I do mean Tavas and not Tapas.Recipe for Tavas wanted as unable to find one?
INGREDIENTS
1.5 boneless leg or shoulder of lamb, cut into large cubes and excess fat trimmed off
3 large onions, sliced fairly thickly
6 big ripe tomatoes, peeled and roughly chopped
10 ml teaspoons cumin seed
salt and pepper to taste
125 ml water
METHOD
Put meat, tomatoes and onions in a deep casserole with a well fitting lid. Crush the cumin in a pestle and mortar and add, along with salt and pepper. Stir well to combine, add water, cover tightly and cook in a cool oven (about 150C) for about 3 hours until the lamb is tender and the sauce thick. If your pan lid does not fit too well you may need to check occasionally and add a little more water to prevent sticking. Alternatively you can try sealing the lid with a paste of flour and water or bundling the pot up with heavy foil.Recipe for Tavas wanted as unable to find one?
Do you have a crockpot? If so, you will get the best flavor by slow-cooking the tavas. The following recipe serves 6 people.
Layer 1 1/2 pounds (780 grams) cubed veal, beef or lamb, 3 sliced onions and 6 chopped, peeled tomatoes in your crockpot. Use a mortar and pestle to crush a couple of tablespoons of cumin seeds and sprinkle those over the meat mixture.
Add some salt and black pepper too. Stir well and add 1/2 cup (4 fl oz) water and cook on LOW for 6 hours or until the sauce is thick and the meat is tender. If you are using the oven, cook for 3 hours on 300 degrees F.
I love making stews in the crockpot better than in the oven. Not only is it more cost-effective but it doesn't heat up the kitchen too much. You can use any stewing meat as well which is cheaper than higher quality cuts and they come out so tender!!
I hope you enjoy the above recipe.Recipe for Tavas wanted as unable to find one?
One of my favourite dishes when I'm in a Greeky mood is Pork Tavas.Here goes and by the way it's dead easy and bloody lovely!
Mix together 600g pork loin or pork fillet cubed,300g cubed peeled potatoes,200g baby onions or shallots peeled,4 or 5 tsp cumin powder and 2or3 tsp ground cinnamon,tin of peeled or chopped tomatoes,50ml olive oil,100ml chicken stock,25g tomato paste,salt and pepper.
Place mixture in a casserole dish or terracotta type pot with lid on.
Cook for 90 minutes on 180.
You can add a cupful of rice as well but if you do then add 2 cups of water. You can also throw in some brandy at any time.(if you prefer just slice onions in place of shallots) Should feed 4
It tastes so good I guarantee once you've tried it you'll do it again.
It really hits the button on a dull night when Cyprus seems a long long way away.
You can find it at http://www.mrmenu.net/discus/messages/6/64347.html
INGREDIENTS
1.5 boneless leg or shoulder of lamb, cut into large cubes and excess fat trimmed off
3 large onions, sliced fairly thickly
6 big ripe tomatoes, peeled and roughly chopped
10 ml teaspoons cumin seed
salt and pepper to taste
125 ml water
METHOD
Put meat, tomatoes and onions in a deep casserole with a well fitting lid. Crush the cumin in a pestle and mortar and add, along with salt and pepper. Stir well to combine, add water, cover tightly and cook in a cool oven (about 150C) for about 3 hours until the lamb is tender and the sauce thick. If your pan lid does not fit too well you may need to check occasionally and add a little more water to prevent sticking. Alternatively you can try sealing the lid with a paste of flour and water or bundling the pot up with heavy foil.Recipe for Tavas wanted as unable to find one?
Do you have a crockpot? If so, you will get the best flavor by slow-cooking the tavas. The following recipe serves 6 people.
Layer 1 1/2 pounds (780 grams) cubed veal, beef or lamb, 3 sliced onions and 6 chopped, peeled tomatoes in your crockpot. Use a mortar and pestle to crush a couple of tablespoons of cumin seeds and sprinkle those over the meat mixture.
Add some salt and black pepper too. Stir well and add 1/2 cup (4 fl oz) water and cook on LOW for 6 hours or until the sauce is thick and the meat is tender. If you are using the oven, cook for 3 hours on 300 degrees F.
I love making stews in the crockpot better than in the oven. Not only is it more cost-effective but it doesn't heat up the kitchen too much. You can use any stewing meat as well which is cheaper than higher quality cuts and they come out so tender!!
I hope you enjoy the above recipe.Recipe for Tavas wanted as unable to find one?
One of my favourite dishes when I'm in a Greeky mood is Pork Tavas.Here goes and by the way it's dead easy and bloody lovely!
Mix together 600g pork loin or pork fillet cubed,300g cubed peeled potatoes,200g baby onions or shallots peeled,4 or 5 tsp cumin powder and 2or3 tsp ground cinnamon,tin of peeled or chopped tomatoes,50ml olive oil,100ml chicken stock,25g tomato paste,salt and pepper.
Place mixture in a casserole dish or terracotta type pot with lid on.
Cook for 90 minutes on 180.
You can add a cupful of rice as well but if you do then add 2 cups of water. You can also throw in some brandy at any time.(if you prefer just slice onions in place of shallots) Should feed 4
It tastes so good I guarantee once you've tried it you'll do it again.
It really hits the button on a dull night when Cyprus seems a long long way away.
You can find it at http://www.mrmenu.net/discus/messages/6/64347.html
Recipe for watermelon salad?
Spanish recipe with a cheese and fresh herbs. I saw it served in a tapas resturant. ummm delicious! Any ideas on the ingredients or what would flavors would complement this?Recipe for watermelon salad?
WATERMELON SALAD WITH MINT LEAVES
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 Tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://www.foodnetwork.com/food/recipes/鈥?/a>Recipe for watermelon salad?
use mandarin oranges, apples, and maybe cucumber cuz its juicy. use feta cheese and the cheese ur using i love feta mmm. mabe spinach too.
Frosty Melon Salad
1 cup watermelon cubes
1/4 teaspoon salt
1 cup boiling water
flavored gelatin
1-2 tablespoon lime juice
1 cup crushed pineapple
1/2 cup mayonnaise
1 (3 oz.) package fruit
1/2 cup cold water
Prepare gelatin according to package directions. Add lemon juice, mayonnaise and salt. Blend all ingredients with mixer. Chill until firm (20-25 minutes). Turn into bowl and beat until fluffy and thick. Fold in pineapple and watermelon. Pour into molds and chill until firm (45-60 minutes). Makes 4-6 serving
Watermelon Fire %26amp; Ice Salsa
3 cups seeded and chopped watermelon
1 tbs. chopped cilantro
1 to 2 tbs. (2 to 3 medium) Jalapeno peppers
1/2 cup green peppers
2 tbs. lime juice
1 tbs. chopped green onion
1/2 tbs. garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti.
Watermelon Salad with Mint Leaves
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Watermelon Fruit Salad Recipes
Ingredients:
1 medium Ripe watermelon
1/4 cup Powdered sugar
1 quart Ginger ale
Lettuce leaves
***WHIPPED-CREAM MAYONNAISE***
1/2 cup Heavy cream
1 tablespoon Powdered sugar
1/2 cup Mayonnaise
2 tablespoons Watermelon juice; from the above
1 pinch Salt
1 dash Paprika
Directions:
Using a teaspoon (or a melon-baller) scoop out the pulp from watermelon. Drain off juices and put pulp in a large bowl. Sprinkle with sugar and cover with ginger ale. Refrigerate 30 minutes; then drain off the liquid, which may be served over ice as a beverage, reserving 2 tablespoons juice for the Whipped-Cream Mayonnaise.
Arrange the drained pulp in large lettuce-leaf cups for individual servings, or in a large leaf-lined serving bowl for table service. Top with a generous dollop of Whipped-Cream Mayonnaise.
For the Whipped-Cream Mayonnaise: In a small bowl, whip cream until soft peaks form; stir in sugar. In a medium bowl, blend mayonnaise with reserved watermelon juice, salt, and paprika. Fold in whipped cream.
This recipe for Fancy Watermelon Salad With Whipped Cream Mayonnaise serves/makes 6Recipe for watermelon salad?
(m)
Watermelon Salad with Celery-Nut Dressing
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/3 cup heavy cream, whipped
1 1/3 cups celery, thinly diced
3 cups watermelon balls, chilled
bright green lettuce leaves
1/2 cup pecans chopped
Beat cream cheese with mayonnaise until smooth and fluffy. Fold into whipped cream; add celery. Arrange watermelon on salad greens
and top with celery-cheese dressing. Sprinkle with chipped pecans. Serves 6.
WATERMELON SALAD WITH MINT LEAVES
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 Tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://www.foodnetwork.com/food/recipes/鈥?/a>Recipe for watermelon salad?
use mandarin oranges, apples, and maybe cucumber cuz its juicy. use feta cheese and the cheese ur using i love feta mmm. mabe spinach too.
Frosty Melon Salad
1 cup watermelon cubes
1/4 teaspoon salt
1 cup boiling water
flavored gelatin
1-2 tablespoon lime juice
1 cup crushed pineapple
1/2 cup mayonnaise
1 (3 oz.) package fruit
1/2 cup cold water
Prepare gelatin according to package directions. Add lemon juice, mayonnaise and salt. Blend all ingredients with mixer. Chill until firm (20-25 minutes). Turn into bowl and beat until fluffy and thick. Fold in pineapple and watermelon. Pour into molds and chill until firm (45-60 minutes). Makes 4-6 serving
Watermelon Fire %26amp; Ice Salsa
3 cups seeded and chopped watermelon
1 tbs. chopped cilantro
1 to 2 tbs. (2 to 3 medium) Jalapeno peppers
1/2 cup green peppers
2 tbs. lime juice
1 tbs. chopped green onion
1/2 tbs. garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti.
Watermelon Salad with Mint Leaves
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Watermelon Fruit Salad Recipes
Ingredients:
1 medium Ripe watermelon
1/4 cup Powdered sugar
1 quart Ginger ale
Lettuce leaves
***WHIPPED-CREAM MAYONNAISE***
1/2 cup Heavy cream
1 tablespoon Powdered sugar
1/2 cup Mayonnaise
2 tablespoons Watermelon juice; from the above
1 pinch Salt
1 dash Paprika
Directions:
Using a teaspoon (or a melon-baller) scoop out the pulp from watermelon. Drain off juices and put pulp in a large bowl. Sprinkle with sugar and cover with ginger ale. Refrigerate 30 minutes; then drain off the liquid, which may be served over ice as a beverage, reserving 2 tablespoons juice for the Whipped-Cream Mayonnaise.
Arrange the drained pulp in large lettuce-leaf cups for individual servings, or in a large leaf-lined serving bowl for table service. Top with a generous dollop of Whipped-Cream Mayonnaise.
For the Whipped-Cream Mayonnaise: In a small bowl, whip cream until soft peaks form; stir in sugar. In a medium bowl, blend mayonnaise with reserved watermelon juice, salt, and paprika. Fold in whipped cream.
This recipe for Fancy Watermelon Salad With Whipped Cream Mayonnaise serves/makes 6Recipe for watermelon salad?
(m)
Watermelon Salad with Celery-Nut Dressing
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/3 cup heavy cream, whipped
1 1/3 cups celery, thinly diced
3 cups watermelon balls, chilled
bright green lettuce leaves
1/2 cup pecans chopped
Beat cream cheese with mayonnaise until smooth and fluffy. Fold into whipped cream; add celery. Arrange watermelon on salad greens
and top with celery-cheese dressing. Sprinkle with chipped pecans. Serves 6.
Wine bar recipes for tasting.?
I have a tasting for a wine bar. Nice account. These recipes have to be able to be prepared in a very stripped down kitchen for a 40-seat wine bar by a one person line. Also, I cant use shellfish or nuts. I need three samples. I am considering, smoked salmon on potato crepe with creme fraische and dill, a cold beet salad with mint pesto and a pulled pork sandwich on brioche. As you can see it is light fare, tapas style. Any other killer apps out there? I want to stay away from terrines for the tasting, dont have a terrine mold.
thanks
J-Wine bar recipes for tasting.?
How about brie and fig marmalade on toast points. Works with either cold or warmed brie cheese.
Or - Cold seared filet mignon with horseradish creme and crisp onion open faced on mini rye.
Or - gravlox on cucumber cups with creme fraische dusted with fresh dill
Or - Caprese points - chopped roma tomato, on top of sliced baby mozzarella on top of a basil leaf on top of crostini
I've got a ton more but hope this helps.Wine bar recipes for tasting.?
I've done mini quiche ... nice for a Chard tasting. add maytag bleu for reds.
Spicy shrimp on an oriental spoon for reislings.
Cut down baby back ribs with garlic and soy... Syrahs
Mini burgers and a gamay!!Wine bar recipes for tasting.?
I don't want to be negative, but I want to talk you out of serving beets %26amp; mint for this tasting. Beets are too sweet and interfere with wine, and many people have an irrational hatred of beets (at least in the U.S.). Mint is a no-no with wine tastings, as it messes with the taste buds.
Think about the wines--or wine in general. The first guy has some good ideas. You want foods that will go with whites, reds, sweet, dry, and chewy (tannic) reds. You want a variety of textures and appearances too.
Your salmon/potato is very traditional, and sounds good. Your pulled pork sounds even better. How about something with a bean mousse or filling?
Think about different cuisines. Do you know different names for appetizer-type foods?
Tapas = Spanish; Mezze = Arabic; Hors d'oeuvres = French; Botanas = Mexican. There might be some ideas in dim sum recipes.
Start looking online, and find stuff that sounds yummy and within your logistical constraints. By the way, you can make many types of terrines in cake pans, and slice with a sharp knife into serving-sized pieces. Something to think about if you really want a terrine.
Best wishes with this.
Boy,it sounds great...but take a sec to think about the wine!
I love Minted Beet salad but I'm sorry--- can't see it with wine...it will kill the flavor. Smoked foods usually work...but again think about the combination you serve. What will it look like on the plate? Only one item should be juicy or they will run together and look...messy
Also, colors and textures and shapes must contrast. (no asparagus or artichokes, unfortunately because it messes with wine flavor)
Potatoes are always a good foil for wine. A slightly different idea is to serve Stuffed Baby Red Potatoes with your Creme fraische and salmon...a light sprinkling of salmon caviar on it really ignites the palate and looks swell, too. (Oddly, enough that is how my favorite brunch place serves their Lox crepes ! I just think that pre-prep work and the finger food aspect might make this a better choice. I also make this w/o the salmon.
Mini-Kabobs a fun food that easy to assemble on your frill picks and keep the fingers clean Choose your combo and sauce to support your time and budget...also gives a range of colors and can use fresh ingredients. I like Lamb w/ mini-onions green pepper and a cherry tomato (small!)Too big and its all over the clothes which is another consideration at a Wine Bar.
Small cheese tarts are good as well as mini- empanadas for savory little pies. The dough can and should bought at Mexican or other specialty stores (they are about 4" around and work for making the tarts also. Onion/blue cheese tarts are GREAT with reds and hefty white wines...
My two finger typing has worn me out...time for a nice glass of Shiraz!!!
thanks
J-Wine bar recipes for tasting.?
How about brie and fig marmalade on toast points. Works with either cold or warmed brie cheese.
Or - Cold seared filet mignon with horseradish creme and crisp onion open faced on mini rye.
Or - gravlox on cucumber cups with creme fraische dusted with fresh dill
Or - Caprese points - chopped roma tomato, on top of sliced baby mozzarella on top of a basil leaf on top of crostini
I've got a ton more but hope this helps.Wine bar recipes for tasting.?
I've done mini quiche ... nice for a Chard tasting. add maytag bleu for reds.
Spicy shrimp on an oriental spoon for reislings.
Cut down baby back ribs with garlic and soy... Syrahs
Mini burgers and a gamay!!Wine bar recipes for tasting.?
I don't want to be negative, but I want to talk you out of serving beets %26amp; mint for this tasting. Beets are too sweet and interfere with wine, and many people have an irrational hatred of beets (at least in the U.S.). Mint is a no-no with wine tastings, as it messes with the taste buds.
Think about the wines--or wine in general. The first guy has some good ideas. You want foods that will go with whites, reds, sweet, dry, and chewy (tannic) reds. You want a variety of textures and appearances too.
Your salmon/potato is very traditional, and sounds good. Your pulled pork sounds even better. How about something with a bean mousse or filling?
Think about different cuisines. Do you know different names for appetizer-type foods?
Tapas = Spanish; Mezze = Arabic; Hors d'oeuvres = French; Botanas = Mexican. There might be some ideas in dim sum recipes.
Start looking online, and find stuff that sounds yummy and within your logistical constraints. By the way, you can make many types of terrines in cake pans, and slice with a sharp knife into serving-sized pieces. Something to think about if you really want a terrine.
Best wishes with this.
Boy,it sounds great...but take a sec to think about the wine!
I love Minted Beet salad but I'm sorry--- can't see it with wine...it will kill the flavor. Smoked foods usually work...but again think about the combination you serve. What will it look like on the plate? Only one item should be juicy or they will run together and look...messy
Also, colors and textures and shapes must contrast. (no asparagus or artichokes, unfortunately because it messes with wine flavor)
Potatoes are always a good foil for wine. A slightly different idea is to serve Stuffed Baby Red Potatoes with your Creme fraische and salmon...a light sprinkling of salmon caviar on it really ignites the palate and looks swell, too. (Oddly, enough that is how my favorite brunch place serves their Lox crepes ! I just think that pre-prep work and the finger food aspect might make this a better choice. I also make this w/o the salmon.
Mini-Kabobs a fun food that easy to assemble on your frill picks and keep the fingers clean Choose your combo and sauce to support your time and budget...also gives a range of colors and can use fresh ingredients. I like Lamb w/ mini-onions green pepper and a cherry tomato (small!)Too big and its all over the clothes which is another consideration at a Wine Bar.
Small cheese tarts are good as well as mini- empanadas for savory little pies. The dough can and should bought at Mexican or other specialty stores (they are about 4" around and work for making the tarts also. Onion/blue cheese tarts are GREAT with reds and hefty white wines...
My two finger typing has worn me out...time for a nice glass of Shiraz!!!
HELP! Can someone name any Spanish tapas dishes that contain rice and are spicy???!!?!?!?
sorry to be picky! But also, one that has a lot of ingredients - like fruit or veg, and meat that isn't too difficult to cook in an hour! Haha. Maybe suggest some links or recipes? Thanks a lot. xHELP! Can someone name any Spanish tapas dishes that contain rice and are spicy???!!?!?!?
This is a list of various Spanish tapas recipes that can be found on the web site:
Spanish Tapas consist of many small, individual dishes of food that can act as appetizers or, they can be eaten as an incredibly varied meal. Tapas are found in bars and restaurants in Spain, and are often eaten with an aperitif such as sherry.
1. HERBED GOAT CHEESE AND PROSCUITTO SHRIMP
2. CHICKEN AND ANDOUILLE STRUDELS
3. THREE CHEESE FOCACCIA
4. TUNA AND OLIVE CROSTINI
5. STUFFED NEW POTATOES
6. PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL
7. FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO
8. OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL
9. TORTILLA ESPANOLA: SPANISH OMELETTE (#1)
10. GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI
11. CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE
12. GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA
13. MUSSELS WITH HAM, PEPPERS, AND TOMATOES
14. PAN ROASTED SHRIMP WITH TOASTED GARLIC
15. CARROTS SEASONED WITH HERB
16. TORTILLA DE PATATA %26amp; CEBOLLA
17. SHRIMP FILLED ZUCCHINI BLOSSOMS
18. TAPAS STYLE SQUID AND OLIVES
19. SPANISH STYLE BRUSCHETTA
20. TUNA CUBES
21. GRILLED CLAMS WITH SMOKED CHILI-CACHUCHA MOJO AND BACON
22. ARCTIC CHAR AND SHIITAKE CAKES
23. ROASTED ALMONDS
24. CHICK-PEAS AND SPINACH TAPAS
25. SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS
26. TORTILLA ESPANOLA: SPANISH OMELETTE (#2)
27. Bayonne Ham and Sheep's Milk Cheese Terrine
28. Garlic Shrimp
29. Garlicky Shrimp with Yellow Rice
30. Marinated Olives
31. Spinach Empanadas
Kathywheels and tires
This is a list of various Spanish tapas recipes that can be found on the web site:
Spanish Tapas consist of many small, individual dishes of food that can act as appetizers or, they can be eaten as an incredibly varied meal. Tapas are found in bars and restaurants in Spain, and are often eaten with an aperitif such as sherry.
1. HERBED GOAT CHEESE AND PROSCUITTO SHRIMP
2. CHICKEN AND ANDOUILLE STRUDELS
3. THREE CHEESE FOCACCIA
4. TUNA AND OLIVE CROSTINI
5. STUFFED NEW POTATOES
6. PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL
7. FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO
8. OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL
9. TORTILLA ESPANOLA: SPANISH OMELETTE (#1)
10. GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI
11. CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE
12. GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA
13. MUSSELS WITH HAM, PEPPERS, AND TOMATOES
14. PAN ROASTED SHRIMP WITH TOASTED GARLIC
15. CARROTS SEASONED WITH HERB
16. TORTILLA DE PATATA %26amp; CEBOLLA
17. SHRIMP FILLED ZUCCHINI BLOSSOMS
18. TAPAS STYLE SQUID AND OLIVES
19. SPANISH STYLE BRUSCHETTA
20. TUNA CUBES
21. GRILLED CLAMS WITH SMOKED CHILI-CACHUCHA MOJO AND BACON
22. ARCTIC CHAR AND SHIITAKE CAKES
23. ROASTED ALMONDS
24. CHICK-PEAS AND SPINACH TAPAS
25. SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS
26. TORTILLA ESPANOLA: SPANISH OMELETTE (#2)
27. Bayonne Ham and Sheep's Milk Cheese Terrine
28. Garlic Shrimp
29. Garlicky Shrimp with Yellow Rice
30. Marinated Olives
31. Spinach Empanadas
Kathy
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