I am making Caldeirada—Portuguese fish stew—for wife Jan’s Burner friends. This soup sometimes contains potatoes, but I decided to make a second dish Patatas bravas—roasted potatoes with a spicy tomato sauce—with the potatoes. A pickled cucumber and tomato salad and bread from a Portuguese bakery round out the meal.
Karl’s Patatas Bravas II
Filed under Potatoes, Side Dishes
I am making Spanish tri-tip for Miriam’s birthday dinner. Spanish flavored meat calls for Spanish patatas bravas—roasted potatoes with a spicy tomato sauce. As served in Spain as a tapas, small chunks of potato are deep fried and the tomato sauce is poured over them. More modern—and fat conscious—recipes call for roasting the potatoes and then roasting them a second time after tossing them with the spicy sauce—producing a dryer, tomato-crusted tapas.
Karl’s Patatas Bravas
Filed under Potatoes, Sauces and Spices, Side Dishes
The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I decided that I wanted to make a brisket. In looking at my blog I found that while I had made corn beef brisket, I have never done a simple brisket recipe.
Karl’s Beef Brisket with Spanish Flavors
Filed under Beef, California Fusion, Main Dishes, Sauces and Spices
I have been craving oxtails recently. I do not make them very often, because of Jan’s dietary restrictions and because, for the same reason, they are not exactly a health food—they are very fatty. One way to reduce the fat is to make them the day before, skim off the congealed lard, and reheat them the next day.
Karl’s Spanish Style Oxtails
Filed under Beef, California Fusion, Main Dishes
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Miriam
Jabberwocky Stew 