Tag Archives: Spanish

it’s still a bit brisk[it] outside…

So for a weekly Sunday supper, the dish started with a beautiful beef brisket that I seasoned with salt and dusted lightly with flour. This hunk of meat went into my cast iron pot to get a beautiful crunchy crust!
Once the brisket was browned, I pulled it out and placed it to the side while two Spanish onions got their own workout in the same pot and sweated it out… as soon as the onions were ready to ‘hit the showers’, the brisket went back into the pot and joined them, along with a bottle of root beer and some homemade BBQ sauce.
With the brisket partially submerged, on went the lid and it was time for a long relaxation period until the meat was tender and fall-off-the-bone[less]!
The brisket was shredded up, tossed back into the pot and mixed with the onions and sauce…
To go along with our shredded brisket ‘burritos’, a side of arroz con crema! Such a simple rice dish to prepare, but the flavor is out of this world… you combine four-five cups of prepared rice, diced poblano peppers [I roast mine on the grill], panfried corn [grilled during the summer months] and one cup of heavy cream. This all is stirred until it starts to ‘thicken’, then in goes shredded monterey jack and cojita cheeses. Lastly chopped cilantro is quickly incorporated and it’s on to eating! [I tend to not add salt… I know I know, but the cheese I feel offers enough]…
Piled high into the center of a light tortilla, dolloped with a hefty helping of homemade coleslaw and then a final tight roll! It was time to bite into this fragrant and tangy ‘burrito’. The flavors burst in our mouths and the coleslaw balanced out the slight heaviness of the brisket; this was just a wonderful Sunday evening dining experience!

at a low simmer…
-R

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here’s the real touchdown!

On a day when everyone is glued to the tv and eating snacks, hot wings and pizza, I on the other hand have zero interest in that. Instead, I decided that with a fresh coat of snow on the ground, why not make a juicy, succulent roast beef…
A five pound, slightly marbled beauty was seasoned with salt and pepper, topped with red onions [had on hand and wanted to get rid of, usually I use a large Spanish onion], drizzled with some champagne vinegar and then packaged tightly in aluminum. This soon to be meal was already looking amazing!
Into an oven safe dish with some water up the side, and it was time for a three hour nap in the oven…
As the three hours passed, the scent of onions and roast beef wafted throughout the entire house… there was no escaping the intoxicating aroma!
Once pulled out of the oven, a quick rest and it was finally time to slice and enjoy…

at a low simmer…
-R

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it’s a bit ‘chili’ in here…

So tonight I wanted something warm and hearty… something I don’t often venture into making… chili! This was not going to be a typical beef chili, but something with a slight edge to it.
I knew I had everything to whip up this stew-like concoction, so the mission began. I started by browning off hot and sweet bulk sausage. Once browned and gorgeous, into the pot went two spanish onions that I diced up. As soon as the onions became soft and a bit caramelized, in went a few cloves of garlic that I minced, along with some spicy green chilis! These all cooked together for a few minutes until the flavors started to marry.
After everyone was getting to know each other, in went cumin, ancho chili powder, cayenne pepper and salt [these are all to taste so go crazy or be gentle]… a quick stir to mix the spices and then one large can of crushed tomatoes and one large can of San Marzano tomatoes [these were puréed before I added them]. Another quick stir and as soon as the chili began to boil, then I dropped the heat to a simmer and put the lid on the pot. I let the chili cook for thirty-five minutes [twenty-five minutes into cooking I added a can of black beans…] Once cooking was finished, off the heat went in some chopped cilantro.
To plate up [or should I say bowl] this meal… some light and crisp tortillas, crème fraiche and extra sharp cheddar.
The flavors were intense… spicy, sweet, lemony and a touch acidic! This time two bowlfuls did just not satisfy…

at a low simmer…
-R

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i’m feeling rice, rice, rice [and beans]…

Tonight on the menu was Spanish steak and onions served with rice and beans. The rice was made from a secret recipe, that I cannot share… what I can share is how absolutely incredible it was! A number of different flavors brought everything together and the outcome was, well delightful.
As for the steak and onions, I quickly pan seared the steaks that I sprinkled with adobo seasoning. Once browned, in the same pot I added onions, vinegar, olive oil, water, tomato sauce and salt to taste. When the liquid reached a boil, I reduced it to a simmer and put a lid on it and cooked until everything was tender.
This meal was filling and definitely required an appetite! Thank goodness I had just that…

at a low simmer…
-R

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from rice to wraps [well burritos]…

So tonight for dinner I thought what would be a good change-up to the norm, then it hit me… burritos served with a cilantro and lime rice, ground turkey seasoned with tons of Spanish flair, shredded Manchego cheese, black beans and lettuce! Everything was wrapped into the perfect little package, cut on a bias and plated alongside homemade guacamole.
The rice [which in my opinion was the star] was simple… fresh lime juice, chopped cilantro and salt to taste. The flavors were a touch floral and slightly tangy, but paired so well with all of the elements in the burrito!
To wash everything down… a crisp glass of Albariño… [ok who am
I kidding… definitely not a glass]

at a low simmer…
-R

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Variety is the spice of… well in this case dinner!

Tonight was a nod to Spain… Tapas to be exact! It’s a great way to experience a number of small edibles as a ‘main course’ without creating one specific meal. I love doing a tapas dinner and the funny thing is, it usually takes less time [and prep work] than a typical dinner.
The tapas menu tonight consisted of grilled bread brushed with olive oil and rubbed with garlic. To top off this ‘toast’ was a rich and slightly gamey Spanish cured meat with slow roasted plum tomatoes rested gently on top. For the tomatoes, four plum tomatoes were halved and seeded, drizzled with truffle oil, minced garlic, salt and a light splash of syrupy aged balsamic vinegar. Roasted on 250* for almost two hours and the sweetness and caramelized flavors all came out!
The second tapas consisted of rock shrimp cooked in a garlic infused olive oil with crushed red pepper for heat! I used my cazuela to cook, as well as serve these gorgeous little babies… The cazuela also served wonderfully as a vessel for dipping excess bread into the garlicky, oily goodness! To accompany this amazing meal… an incredible albarino to wash everything down.
You don’t need to take a trip to a restaurant or even a foreign land to experience such wonderful delights… just a trip to your local specialty food market and your very own kitchen…

at a low simmer…
-R

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