By mlb, on July 1st, 2010%
Summer makes me think of Spanish food. I think it’s the sun and the heat and the fact that I want to make gazpacho all the time and drink sangria (also, all the time). So, it’s usually in Summer that I will grab one of my most favorite cookbooks ever and page through it looking for something tasty to make. The cookbook? The New Spanish Table. If you don’t have it, go get it. You will not be sorry.
So, yes, Summer. Spain….strawberries! This was really good. The berries got a little caramelized and pork tenderloin with rosemary is always a winner. I thought the sauce would be a little too acid-y but it was just perfect with this. Also, since you’re cooking them a bit, the strawberries don’t have . . . → Read More: Pork Tenderloin with Lightly Seared Strawberries
By mlb, on September 29th, 2009%
This is one of those meals that is so simple yet so good, that you can’t believe you didn’t make it before or that you don’t have it for dinner a few nights per week. It’s from The New Spanish Table and I promise, the next few posts WILL NOT be from that cookbook. Really. But, it’s such a wonderful cookbook! But no. I will restrain myself.
Here, I had just scored some figs from Limbo and was needing something to do with them. This was the perfect solution!
Grilled Chicken with Fresh Fig Salsita
Pollo a la Brasa con Salsita de Higos
8 to 9 smallish ripe but firm fresh figs, trimmed and cut into thin wedges
1/2 small red onion, thinly sliced (I used a sweet onion instead)
3 tsbp medium-dry sherry
2 tbsp . . . → Read More: Grilled Chicken with Fresh Fig Salsita
By mlb, on September 23rd, 2009%
I combined a couple of recipes here — one of the Paella recipes in the (awesome) New Spanish Table cookbook, a paella recipe from Tyler Florence and I also used the meat I wanted to — chicken thighs, chorizo and shrimp, rather than the exact ones in either recipe. You could throw all manner of meat and seafood in here, but I stuck to those three.
This makes a ton of paella! A. Ton. Of. Paella. It would be great to make for a dinner party or of you want to make something for dinner, have lunch the next day, and then be able to freeze a couple more lunches.
You will need a huge skillet or an actual paella pan here. Do not underestimate the amount of room you . . . → Read More: Spanish Paella for a Crowd
By mlb, on May 9th, 2009%
This was super good. The original recipe was adapted from Eating Well magazine. I added orange juice to the sauce, more garlic and instead of zucchini with the fish, I made asparagus. Oh and I decreased the almonds a bit.
The sauce is the star here. It’s kind of like a Spanish romesco sauce and I envision making this all summer long, it was so tasty. As a veggie dip, sauce for all kinds of grilled fish, chicken, just eating with a spoon, etc…
You can use jarred roasted red peppers, but please don’t. Really. They are so easy to do yourself, and (to me, at least) the jarred ones always taste way too vinegary. I can never even taste the red pepper. Just roast your own. Cheaper too and . . . → Read More: Grilled Salmon with Roasted Red Pepper Sauce
