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.