Tag Archives: Spanish cuisine

Karl’s White Gazpacho

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

Karl’s White Gazpacho

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Filed under Side Dishes, Soups, Vegan, Vegetarian

Karl’s Bacon Wrapped Medjool Dates Stuffed with Chorizo

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

Karl’s Bacon Wrapped Medjool Dates Stuffed with Chorizo

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Karl’s Moorish Chicken Tajine

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

Karl’s Moorish Chicken Tajine

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices

Karl’s Moorish Spice Blend

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

Karl’s Moorish Spice Blend

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Filed under Sauces and Spices, Vegan, Vegetarian

Karl’s Tapas Dinner

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

Karl’s Tapas Dinner

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Karl’s Tapas: Caballa Frita Rellena (Fried Stuffed Mackerel)

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)

Karl’s Tapas
Caballa Frita Rellena
Fried Stuffed Mackerel

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Filed under Fish, Main Dishes, Seafood

Karl’s Tapas: Tomates Rellenos de Gambas y Jamón Serrano (Tomatoes Stuffed with Shrimp and Serano Ham)

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)

Karl’s Tapas
Tomates Rellenos de Gambas y Jamón Serrano
Tomatoes Stuffed with Shrimp and Serano Ham

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Filed under Seafood, Shrimp, Side Dishes

Karl’s Tapas: Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts)

Adapted from a Penelope Casas recipe

I am making a Spanish tapas dinner for this Sunday. Jan picked this tapas out of one of my cookbooks. Although I did not follow the recipe, it had some techniques for the fillings that I found interesting.

Karl’s Tapas: Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts)

Karl’s Tapas Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts)

Karl’s Tapas
Champiñones Rellenos de Cerdo y Piñones
Mushrooms Stuffed with Pork and Pine Nuts

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Filed under Pork, Side Dishes

Karl’s Tapas: Tortilla Española (Spanish Potato Omelette)

Adapted from a Mario Batali recipe

I am making a Spanish tapas dinner for this Sunday. Tortilla Española is a traditional Spanish tapas. In simple recipes, with only a few ingredients, technique can be all. It is important to precook the potatoes and onions before adding the eggs. With Jan’s dietary restrictions, I have reduced the amount of oil and eggs. This is a tapas that you may make ahead and serve cold.

Karl’s Tapas: Tortilla Española (Spanish Potato Omelette)

Karl’s Tapas
Tortilla Española
Spanish Potato Omelette

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Filed under Breakfast, Potatoes, Side Dishes, Vegetarian

Karl’s Tapas: Albóndigas de Cordero (Lamb Meatballs)

I am making a Spanish tapas dinner for this Sunday. I had left over lamb mixture from my stuffed pepper tapas. Meatballs are another form of tapas, and an easy solution to the problem of what to do with my excess. In Spain, they would usually be served with some kind of sauce on the side.

Karl’s Tapas Albóndigas de Cordero (Lamb Meatballs)

Karl’s Tapas
Albóndigas de Cordero
(Lamb Meatballs

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Filed under Lamb, Side Dishes