A Taste OF Spain
Chorizo and Potato Spanish Tortilla Bites
Pear and Manchego Salad with Rosemary Honey
Chicken Basquaise
Churro Cobbler with Fresh made Cinnamon Gelato
Chorizo and Potato Tortilla Bites
yield: 2 servings
1 tablespoon extra-virgin olive oil
4 corn or flour tortillas
2 green onions, thinly sliced
½ cup diced onions
½ teaspoon garlic, minced
1/8 teaspoons salt
1 pinch teaspoon black pepper
¼ cup Spanish chorizo
1 cup potato, diced ¼ inch
¼ cup sour cream
¼ cup Cheddar, coarsely grated
1 teaspoon cilantro, chopped
1 egg
Preheat oven to 350 degrees
Lightly grease a small rimmed baking sheet or roasting pan.
In a small pan with oil for frying heat up until 325”F and add diced potatoes. Cook until golden brown and transfer to a plate to dry In a large skillet, add oil and heat until oil shimmers. Add onions, garlic, white parts of scallions, half of salt and pepper, stirring occasionally, until onions are golden. Add chorizo and cook, stirring occasionally, until just beginning to brown, add cooked potatoes and transfer mixture to a large bowl and cool slightly. Place tortilla on prepared baking sheet. In a small mixing bowl, whisk together eggs, sour cream, cheese, scallion greens, and remaining salt and pepper, then pour into center of tortilla. Sprinkle potato mixture over eggs. Cover with second tortilla, pressing slightly until mixture extends out to edges, Bake until eggs are set, about 10 minutes. Cool in pan on a rack to warm or room temperature. Trim into a square, and then cut tortilla into rectangles, diamonds or triangles. Transfer to a warmed Dinner plate and garnish with chopped cilantro.
Pear Manchego Salad
Ingredients
- 1 tablespoon honey
- 2 fresh rosemary sprigs
- 1 tablespoon hot water
- 1/4 cup almonds roughly chopped
- 2 tablespoons + 1/4 teaspoon olive oil
- 1/4 teaspoon lemon zest
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon balsamic vinegar
- 5 ounces mixed baby greens
- 1 pear Bosc, Comice or Anjou, cored, halved and thinly sliced
- 1/4 small red onion thinly sliced
- 1/2 ounce Manchego cheese shaved
Instructions
- In a small saucepan, heat the honey, rosemary and water. Simmer for 30 seconds and remove from heat.
- In a small skillet over medium high heat, sauté the almonds in 1/4 teaspoon olive oil until they are toasted, about 5 minutes. Let the almonds cool before mixing with the lemon zest and salt and pepper.
- For the dressing, whisk the remaining olive oil with the balsamic vinegar. Toss the mixed greens with the dressing, almonds, pears, red onions and Manchego. Remove the rosemary sprigs and drizzle with honey before serving.
Basque Chicken
- extra-virgin olive oil
- 1Tbsp butter
- 2 boneless chicken breasts – POUNDED THIN
- 1Tbsp flour
- 1 piment d’Espelette
- Kosher salt and freshly ground pepper
- 1-2 sprig thyme
- 2 garlic cloves, minced to a paste.
- 1 shallot, halved lengthwise and thinly sliced
- 1tsp. tomato paste
- 1/4 cup chicken stock
- 2 Tbsp apple cider
- 1/4 C dry vermouth
- 2 piquillo peppers, drained and halved lengthwise
- 1/4 green apple- small dice.
- 1/4 C Manzanilla olives- chopped.
- 2 T butter
- finely chopped Italian parsley
Method.
- Preheat pan to medium heat.
- Combine 1/2 espelette, flour, some of the thyme, salt & pepper. Dredge chicken in this flour mixture.
- Add oil to pan. When hot add chicken. COOK FOR ABOUT 2 MINUTES. Add butter. Turn and cook for 2-3 minutes or until internal temperature reaches 160 degrees.
- Remove chicken to a plate or foil- cover and hold while you make the sauce.
- Add shallots, a sprig of thyme, and garlic.season with salt, pepper & pinch or two of the espellete. Add olives & tomato paste. Cook for 2-3 minutes.
- Deglaze with vermouth- reduce by half. Add cider and chicken stock. Reduce by half.
- Add parsley, remaining espellete and butter*. Swirl the butter until melted and forms an emulsion. *NO TOOL SHOULD STIR THE BUTTER. JUST WIRL THE PAN. A SPOON, WHISK WILL BREAK THE EMULSION.
- Plate and serve. Garnish with diced apple.
Cinnamon Gelato
Ingredients
▢2 cups whole milk
▢1 cup heavy cream
▢4 large egg yolks
▢2/3 cup sugar
▢1/4 teaspoon pure vanilla extract
▢2 teaspoons ground cinnamon
Instructions
In a heavy-bottomed saucepan over medium-low heat, combine the milk and cream and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to appear around the edges and the mixture reaches a temperature of 170°F (77°C).
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously.
Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F (85°C). Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a bowl. Let cool to room temperature, stirring every 5 minutes or so. (To hasten the cooling process, place the bowl of custard in an ice bath and stir until the custard has cooled.) Once completely cooled, cover and refrigerate the custard for at least 4 hours or overnight. Originally published June 09, 2010.
Gently whisk the vanilla and cinnamon into the custard. Pour the mixture into the container of an ice cream maker and churn according to the manufacturer’s instructions. Spoon into an airtight container to chill for at least 2 hours before serving.
Baked Churro Cobbler
yield: 10
1 cup water
1/3 cup butter
2 tablespoon brown sugar
1 cup flour
1 teaspoon vanilla
2 eggs
Cinnamon sugar to coat
Pie filling
Pre heat oven 350”F
In a sauce pan add butter, water, and brown sugar. Bring to a boil then turn off heat and add flour all in at once. Stir with a wooden spoon until dough has formed into a ball.
Transfer to a stand mixer with paddle attachment. Turn on high until steam is no longer rising. Add 1 egg in at a time. Finally add vanilla.
Pipe into a ramekin that has your choice of filling, sprinkle tops with cinnamon sugar. Bake 20-25 min
