Daughter Miriam asked for Spanish flavored barbecue for her birthday feast. What came to my mind was a Pimentón de la Vera—Spanish smoked paprika—dry rub. In Spain this kind of seasoning would usually be used on a rib eye steak, but in California we loves us a tri-tip roast.
Karl’s Spanish Tri-tip
with Chimichurri Verde
Filed under Beef, Main Dishes, Sauces and Spices
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
Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Miriam had also requested a vegetable forward salad. Looking for Spanish style salads, I found Williams Sonoma ensalada mixta. The recipes I found online for this mixed salad included more protein than my last ensalada mixta.
Karl’s Spanish Ensalada Mixta
Filed under Salads, Side Dishes
Adapted from a Food and Wine recipe
Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Looking for side dishes to go with the beef, gazpacho would be an obvious choice, but Miriam has been “off” garlic and onions lately—and gazpacho is really just salsa (tomatoes, onions, chilies, cilantro, and garlic) that has been blended into a cold soup. Searching the internet, I found a recipe for “white gazpacho“—made with apples, grapes, almonds and cucumber. A little tinkering and it would meet Miriam’s dietary needs.
Karl’s White Gazpacho
Filed under Side Dishes, Soups, Vegan, Vegetarian
Adapted from a Food and Wine recipe
Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Looking for side dishes to go with it I found a tapas to use as a started. Dates stuffed with mild chorizo and wrapped with smoky bacon, what was not to love?
Karl’s Bacon Wrapped Medjool Dates Stuffed with Chorizo
Filed under Side Dishes
I decided to make a Moorish themed dinner this Sunday. The Moors controlled most of present day Spain from the 8th–15th centuries. While Moorish cuisine is little different from that of Morocco, the Moors had a great effect on the gastronomy of Spain. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them. However, this period was also pre-contact with the New World, so that some items that are common to today’s Spanish and Moroccan cuisines had not yet been introduced to European diets—no tomatoes or chilies, including paprika and cayenne.
Karl’s Moorish Chicken Tajine
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices
I decided to make a Moorish themed dinner this Sunday. The Moors controlled most of present day Spain from the 8th–15th centuries. While Moorish cuisine is little different from that of Morocco, the Moors had a great effect on the gastronomy of Spain. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them. However, this period was also pre-contact with the New World, so that some items that are common to today’s Spanish and Moroccan cuisines had not yet been introduced to European diets—no tomatoes or chilies, including paprika and cayenne.
Karl’s Moorish Spice Blend
Filed under Sauces and Spices, Vegan, Vegetarian
Miriam had requested gazpacho for Sunday’s dinner. Her husband, Chris, does not particularly like gazpacho. Jan suggested that I make a variety of tapas to go with the cold soup, so they could both be happy.
Karl’s Tapas Dinner
Filed under Side Dishes
Adapted from Food and Wine recipe
I am making a Spanish tapas dinner for this Sunday. There is a whole selection of fish tapas, many of which involve whole fried small fish. I had wanted to have fried anchovies or sardines, but El Niño had caused a collapse in the local fish supply.
Karl’s Tapas
Caballa Frita Rellena
Fried Stuffed Mackerel
Filed under Fish, Main Dishes, Seafood
I am making a Spanish tapas dinner for this Sunday. For many of the tapas I was making I at least tried to follow the recipes I was using. For this one, however, I decided that I did not like what I saw at all. Instead, I had ingredients that I had bought for other tapas and though, “Hey, this would go with that.” I am sure that somewhere in Spain they make something similar to this tapas, but I could not find it on-line.
Karl’s Tapas
Tomates Rellenos de Gambas y Jamón Serrano
Tomatoes Stuffed with Shrimp and Serano Ham
Filed under Seafood, Shrimp, Side Dishes
karllueck
Miriam
Jabberwocky Stew 