Braised Pork Anchovy Stew

 The anchovies make a very delicious gravy for this stew
 
INGREDIENTS
2    tablespoons olive oil, divided
2    pounds pork loin, cut to 1 inch cubes
1    medium white onion, chopped
2    cups chopped celery, leaves and all
1    tin (2 ounces) anchovy fillets
1    cup lager beer, light or amber
1    teaspoon dried rosemary
1    teaspoon powdered coriander
2    medium sweet potatoes, diced to 1 inch cubes (2 cups +-)

METHOD

In a large skillet, add 1 tablespoon of the olive oil over medium-high heat and brown the pork cubes on all sides, about 4 to 5 minutes. Remove and set aside.  Add the onion and celery to the skillet with the remaining tablespoon of olive oil, lower the heat to medium and cook until the vegetables are tender, about 4 to 5 minutes. Push the vegetables to the sides of the skillet and add the anchovy fillets. Cook them until they dissolve into a paste and then mix them with the vegetables.

Add the beer and scrape up any brown bits on the bottom of the skillet. Add and stir the rosemary and coriander. Add the meat to the skillet and cook for 8 to 10 minutes. Add the sweet potato cubes and continue cooking until they are tender, about 7 to 8 minutes. Remove from the heat and serve immediately.

Fingerlings and Corn

INGREDIENTS
¾   pound fingerling potatoes
2    slices bacon, cut to ½ inch pieces
1    tablespoon olive oil
½   cup chopped white onion
3    cloves garlic, minced
1    cup corn kernels (fresh or frozen)
1    pinch red pepper flakes
1   cup diced tomatoes with juice
½   cup chopped cilantro or 1 teaspoon dried
¼   cup shredded Parmesan cheese

METHOD

Wash the fingerling potatoes, cut them to 1 inch length pieces and place into a steamer. Bring to a boil, lower the heat and steam them for about 7 to 10 minutes until tender. Set aside.

In a large skillet over medium heat, brown the bacon until crisp. Remove the bacon to a small bowl and retain 1 tablespoon of the oil. If there is not 1 tablespoon, amend with the olive oil. Add the onion to the skillet and cook for 5 minutes. Add the garlic, corn and red pepper flakes to the skillet and cook for about 2 minutes.

 Add the tomatoes with their juice and the bacon. Cook the mixture, stirring occasionally, for 2 minutes and add the potatoes. When the potatoes are reheated, remove from the heat, sprinkle with the cheese and serve.

Easy Cappucino Brownies

This is the second modification to the original Fudgy Brownie recipe
 
INGREDIENTS
½     cup cocoa powder (Hershey, Ghirardelli, etc.)
½    teaspoon baking soda
2/3  cup Canola or olive oil, divided
½    cup Kahlua
2     teaspoons Espresso powder
2     cups granulated sugar
2     eggs, beaten
½    cup half-and-half
1½  cups un-sifted all-purpose flour
¼    teaspoon salt

METHOD

Preheat the oven to 350 F degrees and grease the sides and bottom of a 13 inch by 9 inch baking dish or two 8 inch square baking dishes.

In a large mixing bowl, combine and stir the cocoa and baking powder. Blend in 1/3 cup of the vegetable oil. Bring the Kahlua to a boil in the microwave, add the espresso powder, stir and add to the mixing bowl, stirring until the mixture thickens. Add the sugar, eggs and the other 1/3 cup of vegetable oil and stir until smooth. Blend in the flour and salt, mix until thoroughly blended.

Pour the mixture in to the prepared baking dish(s) and bake for 30 to 32 minutes (8 inch dishes) or 35 to 40 minutes (13 by 9 inch dish.) Check the dishes at 30 minutes for doneness.The brownies are done when a toothpick inserted into them comes out clean. Cool, frost if desired and cut into squares. Enjoy.

Shrimp in Sherry

INGREDIENTS
2    pounds medium shrimp, uncooked
2    tablespoons olive oil
¼   cup finely chopped onion
2    cloves garlic, minced
¼   cup dry Sherry wine
1    tablespoons tomato paste
½   teaspoon dried thyme
2    tablespoons cream or half-and-half
      chopped flat leaf parsley for garnish

METHOD

Peel the shrimp leaving the tails intact. In a large skillet, heat the olive oil over medium heat and add the o nion and garlic. Cook for 4 to 5 minutes until tender and add the shrimp. Stir-fry for a few minutes and add the sherry, tomato paste, thyme and cream. Stir to mix the ingredients and then cook, stirring occasionally, until the shrimp are pink. Divide evenly to serving plates and add some of the pan juices to each. Garnish and serve.

Adapted from a recipe in Spain Gourmet Tour magazine

Butter Beans with Chorizo

INGREDIENTS
1    7 ounce chorizo sausage, uncooked
1    tablespoon olive oil
5    ounces ham, chopped small
1    can (15 ounces) butter beans, rinsed, drained
¼   cup chicken broth

METHOD

Skin the chorizo and chop into small bits. In a medium skillet over medium heat, add the olive oil, sausage and diced ham. Cook slowly for 5 to 6 minutes, breaking up the sausage with a wooden spoon. When thoroughly browned, drain the fat off and return the meat to the skillet. Add the beans and broth, bring to a boil, reduce heat and cook for 3 to 4 minutes to heat the beans. Serve on small plates when hot.

Butter Beans And Mushrooms

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped
2    cloves garlic, minced
½   green bell pepper, minced
½   cup fresh parsley. Chopped
¼   teaspoon red pepper flakes
1    teaspoon dried thyme
1    cup fresh oyster mushrooms *
1    can (15 ounces) butter beans, drained, rinsed
1    teaspoon sweet paprika

METHOD

Heat the olive oil over medium-high heat and add the onions, garlic, bell pepper, parsley, red pepper flakes and thyme. Cook for 5 to 6 minutes until the onion is softened and translucent. Place the beans and paprika into a medium sauce pan and add the onion mixture, ¼ cup of liquid (chicken broth or mushroom liquid) and the mushrooms. Cook for 8 to 10 minutes until the mushrooms are softened. Remove from the heat and serve.

*NOTE: If you cannot find fresh oyster mushrooms but have dried ones, use about ½ cup of the dried in a small sauce pan. Add 1 cup of water, bring to a boil, take off the heat and let them steep for 10 to 15 minutes. Add ¼ cup of the water to the beans with the mushrooms.

Adapted from a recipe in Spain Gourmet Tour magazine

Mushrooms Ajillo

INGREDIENTS
2    tablespoons olive oil
2    cups mushrooms wiped and quartered
3    cloves garlic, minced
¼   cup dry Sherry
1    tablespoon lemon juice
¼   teaspoon red pepper flakes
½   teaspoon paprika
1    tablespoon butter

METHOD

In a large skillet, heat the olive oil over medium-high heat and add the mushrooms. Cook the mushrooms, stirring constantly, for 2 to 3 minutes. Reduce heat to medium and add the garlic, sherry, pepper flakes and paprika. Cook for 5 minutes or until the garlic and mushrooms are tender. Remove from the heat and add the butter, stirring it in  as it melts. Remove to a serving dish or to small plates and serve.

Chicken in Lemon Wine Sauce

INGREDIENTS
2    tablespoons butter
2    tablespoons all-purpose flour
1 ½   cups dry white table wine
1    tablespoon Dijon or grainy mustard
1    teaspoon dried marjoram
¼   cup lemon juice, or juice from one lemon
1    pound skinless, boneless chicken tenders or breast halves

METHOD

In a large skillet, melt the butter over medium heat and add the flour. Stir to combine and thicken then add the wine in small batches, stirring it in to the mixture. Stir in the mustard, marjoram and lemon juice making sure they are well combined.

Cut the chicken into 2 inch cubes and add into the skillet. Turn the pieces so they are well covered, cover the skillet, lower the heat to medium-low and cook for 10 to 12 minutes, stirring occasionally to prevent sticking and burning.

As the chicken is cooking, prepare ½ pound of your favorite pasta according to package directions. When the chicken is done, place the pasta on a serving dish, top with the chicken and sauce and serve immediately.

Shrimp Deviled Eggs

 INGREDIENTS
4    hard-boiled eggs
8    medium, cooked shrimp
1    tablespoon tomato paste
2    tablespoons mayonnaise
      sweet paprika for garnish

METHOD

To hard boil the eggs, place them into a sauce pan with cold water to cover and bring to a boil. Boil for 10 minutes, drain and cover with cold water until cold enough to handle.

Remove the tails and any veins from the shrimp and mince them very fine. Place in to a medium bowl and add the tomato paste and mayonnaise. Peel each egg and cut in half length-wise. Remove half of the yolk into the bowl, reserving the remainder. Mix the contents of the bowl, mashing the yolks, and taste. Add salt, pepper or more egg yolk to your taste.

Place a teaspoon sized portion into each egg half, more or less, and sprinkle with paprika. Place onto a serving dish and serve immediately.

Based on a recipe in About.com

Red Peppers and Anchovies

The roasted red peppers take away most of the saltiness of the anchovies and the garlic adds another interesting flavor. Try one or two both ways and you will see. 

INGREDIENTS
1    jar (7 ounces) roasted red peppers
1    can (2 ounces) anchovies
1    tablespoon olive oil (optional)
1    large clove garlic, sliced thin (optional)

METHOD

Carefully remove the slices of roasted red pepper from the jar onto a large cutting board and pat dry with a paper towel. Flatten each piece and, where possible, cut into 1 ½ inch squares. Any leftovers can be returned to the jar, refrigerated, and used elsewhere.

Remove the anchovy fillets from the can and place one fillet on each red pepper square. Roll up the pepper square with the anchovy inside and secure with a toothpick.

If using the optional garlic slices, cook them in a small skillet with the olive oil over medium heat, turning once, until they are golden brown on both sides. Place one garlic slice onto each anchovy before rolling up the pepper slices.

 

Marinated Fish

INGREDIENTS
½   teaspoon dried oregano
1    tablespoon lemon juice
1    tablespoon Sherry vinegar
½   cup dry white table wine
½   teaspoon paprika
2    bay leaves
1    tablespoon capers, rinsed, drained
2    thin fillets of mild fish, like tilapia, cut to 2 inch squares

METHOD

In a medium bowl, mix all ingredients except the fish and stir well to combine. A sealable plasic bag will also work for this recipe. Add the fish and turn to fully coat with the marinade. Place into the refrigerator overnight.

The next day, remove the bay leaves and empty the bowl or bag into a medium skillet over medium heat and fry the fish for about 5 to 6 minutes, turning over once.at about 3 minutes. Carefully remove to a serving plate and pour a small amount of the pan juices over the fish. Serve at once.

Potatoes and Sausage

The correct way to make this recipe as tapas would be to use regular potatoes and cut them into 1 inch cubes and also use Spanish chorizo sausage. The following recipe is Americanized, although the potatoes used herein did come from Peru and were brought to the new world by Spanish explorers.
 
INGREDIENTS
½    pound fingerling potatoes, yellow, pink. purple
½    pound smoked sausage
1     tablespoon olive oil
1     teaspoon paprika

METHOD

Wash the potatoes and cut them into ¼ inch wide coins. Steam them for 6 to 7 minutes until tender and set aside. Cut the sausage into ¼ inch coins and fry them until browned on both sides. Combine with the potatoes.

In a microwave bowl, combine the olive oil and paprika and cook on high for 25 seconds. Remove and stir to combine into a consistent sauce. Pour over the mixed potatoes and sausage and serve.

Spanish Potatoes

A tapas recipe for 4 servings
 
INGREDIENTS
2    tablespoons olive oil
1    pound small red potatoes
1    medium onion, halved and sliced
1    green bell pepper, seeded, cut to ¼ inch strips
1    teaspoon chili powder
1    teaspoon Dijon style mustard
1    can (15 ounces) diced tomatoes, drained
1    cup vegetable or chicken broth
      chopped parsley for garnish

METHOD

In a large skillet, heat the olive oil over medium heat and add the sliced onions. Cook for 3 to 4 minutes, stirring, and add the potatoes. Cook for 3 to 4 minutes more.

Add the pepper strips, chili powder and mustard, Mix well and cook for 2 to 3 minutes. Add the tomatoes and broth, reduce the heat, cover and simmer for 20 to 25 minutes until the potatoes are done. Transfer to a warm serving dish, garnish and serve.

Chickpeas and Spinach

A tapas recipe for 6 to 8 servings
 
INGREDIENTS
1    package (10 ounces) frozen. chopped spinach
2    cans (15 ounces) garbanzo beans, drained, rinsed
1    red bell pepper, seeded, diced small
1    tablespoon chopped chives
1    lemon, juiced, strained
1/3   cup olive oil

METHOD

Thaw the frozen spinach and add to a large sauce pan over medium-low heat. Add the drained and rinsed chickpeas (garbanzo beans), diced bell pepper, chives, lemon juice and olive oil. As it heats up, stir the mixture to break apart the gobs of spinach and mix in the lemon juice.

Alternatively, mix off the heat and refrigerate the portion you are not using and heat the rest in the microwave or stove top.

Black Bean, Kale, Hominy Stew

 

 INGREDIENTS
2    poblano chilies
½   pound tomatillos, de-husked, chopped
2    teaspoons olive oil
1    medium white onion, chopped (1 ½ cups)
3    cloves garlic, minced
2    teaspoons ground cumin
2 ½   cups low sodium vegetable or chicken broth
1    pinch red pepper flakes (optional)
1    can (15 ounces) black beans, rinsed, drained
8    ounces kale, tough stems removed, chopped (about 4 cups)
1    can (15 ounces) hominy, rinsed, drained

GARNISH

      sour cream
      chopped fresh cilantro

METHOD

Preheat the broiler to high and place the poblanos on a foil lined baking sheet. Broil for about 7 minutes on each side or until blackened and charred. Place them into a paper bag, close it tightly and allow them to sweat for 10 to 12 minutes. Peel the chilies and cut them in half. Discard the seeds and membranes. Coarsely chop them and set aside.

Place the tomatillos into a food processor or blender and process until they are a smooth puree. Set them aside.  In a large, heavy sauce pan, heat the olive oil over medium-high heat and add the onion. Cook for 5 minutes or until tender, stirring occasionally, and add the garlic. Cook 1 minute and add the cumin, broth, pepper flakes, black beans and kale, stirring to combine. Cover, reduce the heat and cook for 10 minutes or until vegetables are tender. Add the chopped poblano chilies, tomatillo puree and hominy. Cook the stew for 2 to 3 minutes until heated throughout.

Ladle into 4 to 6 serving bowls and garnish with 1 to 2 tablespoons of sour cream and a sprinkle of cilantro leaves.

From a recipe in Cooking Light magazine

Baked Chicken with Tomatoes

INGREDIENTS
4-6   chicken legs and/or thighs, skinless
2     tablespoons olive oil
1     medium white onion, diced
2     ribs celery, cut into ½ inch pieces
2     pieces sun dried tomato, thinly sliced
1     large Yukon or white potato (about 10 ounces), diced to ½ inch
2     teaspoon dried parsley flakes
½    teaspoon dried marjoram
3     medium tomatoes, cut length wise into 8 slices each
1     can (3.8 ounces) black olives, sliced

METHOD

Preheat the oven to 375 F. Put the olive oil in to a large skillet over medium heat and add the chicken. Brown the chicken on both sides for 6 to 7 minutes per side. Place the chicken into a deep baking dish (8 inch by 8 to 10 inches.)  Add the onions to the skillet and cook for 4 to 5 minutes until tender; remove to the baking dish on top of the chicken pieces.

Add the celery and ½ cup of water to the skillet, cover and cook for 6 to 7 minutes until softened. Scoop out with a slotted spoon and add to the baking dish. Add the slices of sun-dried tomato and the potatoes to the baking dish.

Sprinkle the parsley flakes and marjoram over the baking dish and arrange the tomato slices to cover as much as possible on top. Distribute the olive slices and place the baking dish into the oven. Cook the dish uncovered for 30 minutes, remove from the oven and serve each chicken piece with a helping of vegetables.

Based upon a recipe from March 2009 Gourmet magazine.

Kale and Cannellini Soup

INGREDIENTS
2    cans (15 ounces) Cannellini beans, rinsed, drained, divided
3    cups low sodium chicken broth, divided
2    tablespoons olive oil
1    medium white onion, finely chopped
4    cloves garlic, minced
4    cups chopped kale with stems removed
1    can (15 ounces) diced tomatoes with juice
2    teaspoons dried oregano
2    teaspoons dried basil
1    teaspoon salt
      Parmesan cheese for garnish

METHOD

In a blender or food processor, combine 1 cup Cannellini beans with 1 cup broth and process to a puree. Set aside.

In a large sauce pan, heat the olive oil over medium-high heat and add the onions. Cook the onions, stirring occasionally, for 6 to 7 minutes until they become translucent and add the garlic. Cook for 1 minute and add the kale. If the kale is not wet, add 1/8 cup water. Cook the kale, stirring, until it wilts, about 4 to 5 minutes.

Add the diced tomatoes, the remainder of the beans, the oregano and basil, and the salt. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Add the broth/beam mixture and simmer for another 5 to 6 minutes. Remove from the heat, ladle into serving bowls, sprinkle the Parmesan on top and serve.