Recipe Collection

Transcription

Recipe Collection

Recipe Collection
Fold
Albóndigas with Spicy Tomato Sauce
Directions
Spicy Tomato Sauce
1. Heat oil in a saucepan over medium heat. Sauté
garlic, chili and paprika for 2-3 minutes,
until softened.
2. Add puree and vinegar, season with salt and black
pepper. Reduce heat to low and simmer for 30-40
minutes or until sauce thickens. Set aside.
Category: Entrée
Wine Pairing: Marqués de Cáceres Red or Garnacha
Prep: 30 minutes I Cook: 1 hour I Serves: 6
Albóndigas (Spanish Meatballs)
1. Heat 1 tablespoon oil in a large frying pan over
medium heat.
Ingredients
Spicy Tomato Sauce
• 3 Tbsp. HemisFares™ Spanish
Cornicabra Olive Oil
• 2 garlic cloves, finely chopped
• ½ Tbsp. dried chili flakes
• 1 tsp. HemisFares™ Smoked Paprika
• 10 oz. Kroger Tomato Puree
• 1 Tbsp. sherry vinegar
• Salt & pepper, to taste
2. Sauté onion and garlic for 3-5 minutes until
softened. Transfer to a bowl and allow to cool.
3. Add beef, parsley, bread crumbs and egg to the
bowl with onion and garlic. Season with nutmeg,
salt and pepper. Combine well.
4. Form into 24 bite-sized balls, place on a tray, cover
with plastic wrap and refrigerate for 30 minutes.
Albóndigas (Spanish Meatballs)
• 1 small onion, coarsely grated
• 2 garlic cloves, finely chopped
• 1½ lb. ground beef
• 4 Tbsp. flat-leaf parsley, finely chopped,
plus extra for garnish
• ¼ cup Kroger Bread Crumbs
• 1 egg, lightly beaten
• ½ tsp. Private Selection™ Ground Nutmeg
5. Heat remaining oil in a large frying pan over high
heat, add albóndigas, in batches if necessary, and
cook for about 10 minutes or until each meatball
is browned all over (and reaches an internal
temperature of 160° F). Cook for another 5 minutes.
6. Reduce heat to low and add the spicy tomato
sauce, simmer for 8-10 minutes.
7. Transfer to a serving bowl, drizzle with sauce from
the pan as well as olive oil, then sprinkle with
parsley. Refrigerate any leftovers
For more inspiring recipes visit: SpanishWorldFlavor.com
Brought to you by The Kroger Co. Family of Stores.
Fold
Asparagus and Manchego Cheese Paella
Fold
Directions
1. In a paella pan, heat the oil over medium
heat. Cook the chicken until browned on all
sides (and reaches an internal temperature
of 165° F). Remove the chicken from the pan
and transfer to a dish.
Category: Entrée I Wine Pairing: Val de Vid Verdejo
Ingredients
• ½ cup HemisFares™ Spanish Cornicabra
Extra Virgin Olive Oil
• 3 skinless, boneless chicken breasts,
cut into chunks
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1½ cups Bomba (short grain) rice
• 2 cups broccoli florets, cut into
bite-size pieces
• ¼ tsp. powdered saffron
• 8 oz. uncooked shrimp
• 1 can (14 oz.) asparagus tips
• 1 red bell pepper, seeded and ribs removed,
cut into ½" chunks
• 1 green bell pepper, seeded and ribs
removed, cut into ½" chunks
• 4 ripe tomatoes, peeled and chopped
• 3¼ cups chicken broth
• Salt and pepper, to taste
• ¾ cup grated 12 month Don Juan
Manchego cheese
2. Add the onion and garlic to the paella
pan and cook for 2 minutes. Add the rice,
broccoli, broth, saffron, shrimp, onion,
peppers, tomatoes and cooked chicken.
Reduce the heat to medium; cover and cook
for 20 more minutes.
3. Mix in the asparagus tips and add salt and
pepper to taste. Cook for 5 more minutes or
until the chicken and rice are tender and the
broth has been absorbed.
4. Remove the pan from the heat, sprinkle with
the manchego cheese and serve. Refrigerate
any leftovers.
Fold
Bean Salad with Oil, Lemon and Manchego
Fold
Directions
1. In a small pan over low heat, sauté garlic for
a couple minutes. Avoid letting it brown or
bubble too much.
Category: Entrée I Wine Pairing: Pazo de Señorans Albarino
Prep: 15 minutes I Serves: 4-5
Ingredients
• 3-4 cups canned or fresh beans, drained
(use any of the following beans or a
combination: black, kidney, white, green,
pinto or edamame beans)
• ½ cup HemisFares™ Spanish Cornicabra
• Zest and juice of 2-3 lemons
or 8 Tbsp. lemon juice
• ½ cup fresh parsley
• 1 cup celery, chopped
• 1 cup red or yellow onion, chopped
• ¾ cup shaved Don Juan Manchego cheese,
to sprinkle on salad
2. In a medium bowl, mix all the ingredients
together, including the garlic and oil.
3. Add salt and pepper to taste. You can also
add more olive oil and lemon juice if desired.
4. Refrigerate for at least 4 hours. Serve cold,
and refrigerate any leftovers.
Fold
Fold
Beef Empanada
Directions
1. In a 12" skillet, heat oil over medium-high heat.
Season beef with salt; cook until browned, 8-10
minutes. Transfer beef to a bowl; set aside.
2. Add bell pepper and onion to pan; cook until
golden, 12-14 minutes. Add cumin, paprika, chili
flakes and white pepper; cook until fragrant,
about 2 minutes. Add bell pepper mixture
to bowl with beef; let cool. Stir in eggs, salt
and white pepper.
Category: Entrée I Wine Pairing: Las Rocas Grancha
Prep: 30 minutes I Cook: 35 minutes I Serves: 12
Ingredients
• 1 box puffed pastry (thaw pastry dough
according to directions on box)
• 1/3 cup HemisFares™ Cornicabra Olive Oil
• 1 lb. boneless beef shoulder, trimmed and
finely chopped (or substitute ground beef)
• Private Selection™ Sea Salt, to taste
• 1 large red bell pepper, cored,
seeded and finely chopped
• 1 large yellow onion, finely chopped
• 1½ tsp. Private Selection™ Ground Cumin
• 1½ tsp. HemisFares™ Smoked Paprika
• 1 tsp. crushed red chili flakes
• ½ tsp. ground white pepper,
plus more to taste
• 2 eggs, hard-boiled, peeled
and finely chopped
3. Heat oven to 375° F. Thaw puffed pastry as
directed on box. Divide dough into twelve 2"
squares (6 per sheet). Round the corners to make
a circle shape. On a lightly floured surface, use a
rolling pin to roll out dough into 4-5" circles.
4. Place about 3 tablespoons filling in the center of
each dough circle. Wet your fingertips with water
and coat the edges of the pastry. Fold dough in
half over the filling, forming a half circle, then use
your fingers to gently press and seal the edges.
5. To make a “rope” around the edge, dog-ear one
corner of the half circle. Move along the curved
edge and pinch ½" of dough next to the dog-ear,
stretching it toward you, before folding it back
so it overlaps the dog-eared edge. Continue to
pinch and fold the dough in ½" sections, slightly
overlapping each previous fold, until you reach
the opposite corner.
6. Place empanadas on a baking sheet; bake
until golden brown, 30-35 minutes. Make
sure empanadas are cooked to safe internal
temperature of 160° F. Refrigerate any leftovers.
Fold
Bouillabaisse
Fold
Category: Soups & Stews I Wine Pairing: Martin Codax Albarino
Ingredients
• 3 Tbsp. HemisFares™ Spanish Cornicabra
• 1 leek, white part only, chopped
• 1 onion, chopped
• Peel of 1 orange, orange part only
(use vegetable peeler)
• 3 tomatoes, chopped
• 1/3 cup fennel fronds, chopped
• 1 Tbsp. fresh thyme, chopped
• 1 Tbsp. fresh parsley, chopped
• 1 Tbsp. fresh oregano, chopped
• ½ tsp. HemisFares™ Saffron Threads, crushed
• 10 cups fish broth (or substituted
vegetable or chicken broth)
• 1 cup dry white wine
• 1 Tbsp. Private Selection™ Sea Salt
• 3 lbs. assorted fish and shellfish (such as
mussels, clams, shrimp, scallops and tuna)
Directions
1. In a large stockpot, heat the olive oil on medium heat.
Add the leek, onion and garlic. Sauté for 5 minutes
until softened but not brown.
2. Add in the orange peel, tomatoes, fennel, thyme,
parsley, oregano, saffron, fish broth, wine and salt.
Turn the heat to high and bring to a boil. Then, turn
the heat to low and simmer for 30 minutes.
3. Strain the soup into another large pot. Bring the
strained soup to a boil over medium high heat. Taste
and season with additional salt if needed. The soup
should be slightly salty (remember, unseasoned
seafood still needs to be added into the soup).
4. Cook the seafood, adding in the items that require
the most cooking time first. If you have whole lobster
tails or large crab claws, add them in first and
give them a 2-minute head start. Clams next, then
the mussels and extra-large shrimp, lastly the fish,
scallops and any smaller shrimp. You want to
be careful not to overcook the seafood, so cook for
4-5 minutes maximum then turn off the heat.
5. Ladle bouillabaisse into each bowl with the seafood
and garnish with fresh fennel fronds.
Refrigerate any leftovers.
Fold
Chorizo & Fried Manchego
Fold
Directions
1. Slice chorizo sausage into 12 slices,
approximately ¼" thick.
Category: Tapas I Wine Pairing: Real Sangria
Ingredients
• 4 oz. HemisFares™ Raw Milk Aged
Manchego Cheese
• 1 Iberian or Serrano Chorizo
Sausage (large)
• 1 bottle HemisFares™ Spanish
Cornicabra Extra Virgin Olive Oil
2. Cut Manchego cheese into 12 small cubes.
3. Heat a splash of oil in the frying pan; add
chorizo slices and fry for 2-3 minutes. When
the chorizo slices begin to curl, remove from
pan and place on paper towel.
4. Tip the pan so the oil and sausage drippings
form a pool near the edge and drop in the
Manchego cubes.
5. Fry the cheese for 2 minutes and remove
from the pan.
6. Place 1 cube of deep fried cheese onto
each slice of chorizo. Garnish with parsley
and serve.
Fold
Churros and Spanish Hot Chocolate
Fold
Category: Dessert
Prep: 5 minutes or less I Cook: 15 minutes I Serves: 10
Ingredients
• 4 oz. dark chocolate
• 2 cups whole milk
• 2 Tbsp. cornstarch
• 4 Tbsp. sugar
• Trias Neulets Cookies
Directions
1. Place the chocolate and half of the milk in
a saucepan over low heat and cook until
chocolate has melted, stirring continuously.
2. Dissolve the cornstarch in the remaining
milk and whisk into the saucepan. Add
sugar to saucepan.
3. Whisk ingredients on low heat until the
chocolate thickens, about 5 minutes.
4. Remove from heat and continue whisking
until hot chocolate is thick and smooth.
Pour into mugs or coffee cups and top with
cookie. Serve.
Fold
Crisp Shrimp Fritters
Fold
Directions
1. In a saucepan, cook shrimp, then combine the
shrimp with water to cover and bring to a boil over
high heat. As soon as water starts to boil, quickly lift
out shrimp with slotted spoon and cool in a bowl of
ice water. Scoop out 1 cup of the cooking water and
let cool. Discard remaining water. When shrimp are
cool, cover and refrigerate until needed. Category: Tapas I Wine Pairing: Val de Vid Verdejo
Prep: 75 minutes I Cook: 20 minutes I Serves: 6-8 tapas
Ingredients
• ½ lb. small shrimp, peeled
• 1½ cups Kroger All-Purpose Flour
• 1 Tbsp. fresh flat leaf parsley, chopped
• 3 scallions, white section and some
of tender green tops, finely chopped
• ½ tsp. HemisFares™ smoked paprika
• Private Selection™ Salt
• HemisFares™ Spanish Cornicabra
2. To make the batter, combine the flour, parsley,
scallions and paprika in a bowl. Add a pinch of salt
and the cooled water. Mix well until you obtain a
texture slightly thicker than a pancake batter. Cover
and refrigerate for 1 hour.
3. Remove the shrimp from the refrigerator and
mince finely. The pieces should be the size
of coffee grounds.
4. Remove batter from the refrigerator, add the shrimp
and mix well. Pour olive oil to a depth of about 1"
into a heavy sauté pan and heat over high heat until
it’s almost smoking. 5. For each fritter, add 1 tablespoon of the batter to
the oil. Using the back of a spoon, immediately
flatten the batter into a round, ¼" in diameter. Fry,
turning once, for about 1 minute on each side or
under fritters are golden and crisp. Using a slotted
spoon, lift out the fritters, holding them briefly over
the pan to allow excess oil to drain, and transfer to
an ovenproof platter lined with paper towels to drain
further. Keep warm in an oven on low heat. Fry the
rest of the hot batter the same way, making sure oil
is very hot before frying. Refrigerate any leftovers.
Fold
Fabada Stew
Fold
Category: Soups & Stews
Wine Pairing: Campo Viejo Rioja Tempran
Prep: 30 minutes I Cook: 2 hours, 45 minutes I Serves: 5
Ingredients
• 1 large onion, peeled but still whole
• 1 head garlic, whole
• 4 cans (15 oz. each) beans (cannellini or
other large white beans), soaked overnight
• 1 Tbsp. HemisFares™ Smoked Paprika
• 1 large pinch HemisFares™ Saffron
Threads, crushed
• 1 meaty and fresh ham hock (about 1 lb.)
• ½ lb. Kroger Bacon, unsliced
• ½ lb. chorizo
• Private Selection™ Sea Salt and Black Pepper
Fold
Directions
1. Drain beans and transfer them to a large
Dutch oven. Add the onion, garlic, paprika,
crushed saffron, ham hock, bacon and 12
cups cold water and bring to a boil. Reduce
the heat to moderate and simmer the stew,
tucking the ham hock under the cooking
liquid as necessary, about 1 hour.
2. Add the chorizo to the bean stew and cook
until the meat and beans are tender and the
cooking liquid is thick and slightly reduced,
about 45 minutes longer.
3. Discard the onion and garlic and transfer the
meat to a bowl. Pull the meat from the ham
hock and cut it into large pieces. Cut the
bacon and chorizo into pieces. Add the meat
to the beans and season lightly with salt and
pepper. Refrigerate any leftovers.
Fold
Flan
Directions Cont.
3. In a saucepan, scald cream. (Keep a close eye on
the pan, so the cream does not boil over.) Remove
from heat immediately.
4. Meanwhile in a mixing bowl, beat 3 eggs slightly.
Mix in ¼ cup sugar. Stirring constantly, gradually
add hot cream to egg yolk mixture. Stir until the
sugar is dissolved. Blend in vanilla extract. Ladle
mixture into ramekins or large baking dish.
Category: Desserts I Wine Pairing: Freixenet Negro X-Dry
Ingredients
• ¾ cup sugar
• 2 cups whipping cream
• 1 tsp. vanilla extract
• 3 eggs
• ½ cup blanched almonds for
garnish (optional)
• Sprig of mint for
garnish (optional)
5. Carefully pour boiling water into 9"x13" baking
dish, bathing ramekins in about ½" of water (water
should reach ¾ of the way up the sides of the
ramekins, add more if necessary). Bake uncovered
in water bath for 50-60 minutes, or until a knife
comes out clean when inserted halfway between
center and the edge of dish. To ensure the custard
does not overcook, check doneness after 45
minutes, then every 3-5 minutes.
Directions
1. Preheat Oven to 325° F. Set 6 cleaned
ramekins in a 9"x13” glass baking dish.
Heat 4-5 cups of water in a pot on stove.
6. Carefully remove each ramekin from the water bath.
Set on a cooling rack until lukewarm, then chill
thoroughly in refrigerator. This usually takes at least
1 hour. When ready to serve, un-mold by running a
knife around the inside edge of baking dish. Place a
small dessert plate on the top of the ramekin.
With one hand under the ramekin and the other
on top of the plate, turn over. Tap the ramekin
and the flan should drop onto the plate. If it does
not, carefully “prod” the flan out of the ramekin
with a small paring knife. It should slide out of
the ramekin onto the plate. Garnish with whole
blanched almonds and/or a sprig of mint if desired.
2. Put a heavy skillet or saucepan over
medium heat for 30 seconds. Add ½ cup
sugar. With the back of a wooden spoon,
keep sugar moving constantly in skillet
until sugar is completely melted and is a
rich medium brown color (caramelized).
Carefully spoon caramelized sugar into
each of the 6 ramekins.
Fold
Fried Eggplant with Manchego and Aioli
Fold
Directions
1. In a medium saucepan over high heat, cook
the balsamic vinegar until reduced to ½ cup.
Stir in the honey, aioli and ¼ teaspoon of
coarsely ground black pepper, and transfer
to a bowl. Note: The glaze can be made
2 days in advance and refrigerated, then
brought to room temperature before using.
Category: Tapas I Wine Pairing: R&G Rioja
Prep: 30 minutes I Serves: 4
Ingredients
• 2 cups balsamic vinegar
• 2 tsp. honey
• ½ cup HemisFares™ Traditional Aioli
• ¼ tsp. coarsely ground black pepper
• 3 eggs
• 3 medium globe eggplants, sliced ¼" thick
(you will need 12 equal slices)
• Breadcrumbs
• ½ cup pure canola oil
• 8 oz. Don Juan Manchego cheese,
aged 6 months, coarsely grated
• Salt and freshly ground black pepper
• 2 Tbsp. fresh oregano leaves, finely chopped
• Oregano leaves, for garnish
2. Heat oil in a large skillet over medium-high
heat. In a medium bowl, whisk the eggs. Dip
eggplant slices in egg, then in breadcrumbs
and place in hot oil. Fry 2-3 minutes on
each side, or until golden brown. Drain on
paper towels.
3. Divide the cheese over 8 of the eggplant
slices and top the cheese with the chopped
oregano. On a baking sheet, stack the
eggplant slices to make four 3-layer stacks.
4. Preheat oven to 350° F. Bake eggplant in
the oven for a few minutes, until the cheese
has melted.
5. Remove the stacks and place on a large
dinner plate. Drizzle with some of the
balsamic glaze and garnish with some of the
chopped oregano. Refrigerate any leftovers.
Fold
Garlic Shrimp
Fold
Directions
1. Preheat oven to 400° F with rack in
middle position.
Category: Tapas I Wine Pairing: Pazo de Señorans Albarino
Ingredients
• 11/3 cups olive oil
• 1¾ oz. elephant garlic, roughly chopped
• 1 lb. shrimp, peeled and deveined
• Salt and pepper, to taste
• 1 Tbsp. parsley, minced, for garnish
2. On stovetop, add oil and garlic to a
cast-iron pan and heat over medium heat.
Fry the garlic until it just starts to brown
around the edges.
3. Add the paprika and stir to
combine thoroughly.
4. In another pan, add shrimp in a single
layer and sprinkle with salt and pepper.
Place this pan into the oven and cook until
shrimp is pink and opaque all the way
through (2-3 minutes).
5. Remove the pan from oven. Toss shrimp
to coat with the oil and serve with fresh
bread. Sprinkle with parsley and serve.
Fold
Gazpacho
Fold
Category: Soups & Stews
Wine Pairing: Pago de Cirsus Chardonnay
Prep: 20 minutes I Chill: 2-3 hours I Serves: 4-6
Ingredients
• 1 medium red bell pepper
• 1 large cucumber (reserve ½ cup
chopped for garnish)
• 1 can tomatoes, drained
• ½ tsp. garlic, minced
• ½ tsp. chili powder
• 1½ tsp. paprika
• 1 tsp. black pepper
• ¼ cup olive oil
• 1 Tbsp. apple cider vinegar
• 1½ tsp. salt
• 2 Tbsp. plain bread crumbs
• Croutons for garnish
Directions
1. Place all the ingredients in a blender.
Blend until smooth.
2. Chill for a couple of hours before serving.
3. Serve garnished with croutons and
cucumber. Refrigerate any leftovers.
Fold
Jamón with Goat Cheese
Fold
Category: Tapas I Wine Pairing: Val de Vid Verdejo
Prep: 5 minutes I Cook: 2 hours I Serves: 4
Ingredients
• 3 oz. HemisFares™ Bellota Jamón (or Private
Selection™ Iberico or Serrano Jamón)
• 1 garlic clove, sliced
• 6 goat cheese wedges or slices
• HemisFares™ Spanish Cornicabra
Directions
1. Thinly cut 8-10 slices of cured jamón.
2. Heat a splash of olive oil in a cazuela or
cooking pan. Add the jamón first and fry until
nearly crisp.
3. Add the sliced garlic and fry for 1 minute (do
not let it burn).
4. Remove the ingredients and place in
a bowl.
5. Fry the cheese briefly on both sides
until it begins to melt, then serve
on top of the jamón.
6. Drizzle with olive oil and serve with fresh
tomatoes and salad.
Fold
Fold
Magdalenas
Directions
1. Preheat the oven to 375° F. Measure ¼ cup
sugar into small bowl and set aside.
2. In a medium-size mixing bowl, beat the eggs
with ¾ cup sugar. Beat until the mixture
is light. In a small saucepan over medium
heat, melt the butter. Make sure that the
butter cools slightly and is not bubbling. As
you continue to beat the egg mixture,
slowly pour in the melted butter, making
sure to mix thoroughly.
Category: Dessert I Prep: 20 minutes
Cook: 20 minutes I Serves: 9
Ingredients
• 4 eggs
• 1 cup granulated sugar
• 1 stick (4 oz.) unsalted butter
• 12/3 cups white all-purpose flour
• 1 Tbsp. baking powder
• Zest from 1 lemon
• 1 Tbsp. milk
3. Stir in the lemon zest and milk. In a separate
bowl, combine the flour and baking powder
and mix thoroughly. While stirring the egg
mixture, add in the flour mixture. Continue to
stir until all ingredients are mixed well. The
batter will be very thick.
4. Place paper liners in a cupcake pan. Spoon
batter into pan, filling each cupcake
holder half full. Batter will more than double
in size when baked.
5. Use a teaspoon to sprinkle each Magdalena
with a bit of the reserved sugar. Place pans
on the middle shelf of the preheated oven for
18-20 minutes, until Magdalenas have turned
a golden color. Remove from oven and allow
to cool for 5 minutes before taking out of
the pan to cool completely.
Fold
Manchego and Serrano Ham
Fold
Category: Tapas I Wine Pairing: Bella Conchi Brut Selección
Ingredients
• Don Juan Manchego Cheese
• Serrano ham
Directions
1. Cube Manchego cheese. Slice each
piece of serrano ham in half, and neatly
fold each slice. Display Manchego and
serrano ham on plate.
Fold
Marinated Olives with Lemon
Fold
Category: Tapas I Wine Pairing: Freixenet Brut
Prep: 10 minutes I Marinade: 12 hours I Serves: 3-4 Tapas
Ingredients
• 1 jar (7 oz.) manzanilla fina olives
Cornicabra Extra Virgin Olive Oil
• ½ small lemon
• 3 sprigs fresh thyme
• Plastic freezer bag
Directions
1. Drain the brine from olives and pour into a
mixing bowl. 2. Slice lemon into rings, then quarter slices
into triangles and add to olives.
3. Remove leaves from sprigs of thyme and add
to olives. Drizzle olive oil over olives and mix
ingredients well. Place in freezer bag and
refrigerate/marinade for 12 hours.
Fold
Melon Soup with Serrano Ham
Fold
Category: Soups & Stews I Prep: 10 minutes
Refrigerate: 60 minutes I Serves: 4
Ingredients
• 1 cantaloupe melon
• 6-8 slices Private Selection™ Serrano Ham
• 1 large cucumber
• 3 Tbsp. cider vinegar
• Zest of half a lemon
• Pinch of salt
• ¾ cup HemisFares™ Extra Virgin Olive Oil
Directions
1. Cut the melon in half, remove the seeds and
cut off the skin. Chop the melon into cubes.
2. Peel the cucumber and chop into cubes,
then place into blender along with the melon.
Blend for 2 minutes then add the lemon zest,
vinegar and salt. Blend for a minute then
gradually add the olive oil (add extra to reach
desired consistency, if required). Place in the
refrigerator for an hour.
3. When the soup is cold, fry slices of serrano
ham gently in olive oil until crispy.
4. Serve the soup in wine glasses and garnish
with the ham. Serve immediately.
Fold
Paella
Fold
Directions
1. Add vegetable stock, paprika and saffron to
a pot and heat while covered. In a separate
15" paella pan, heat 2 tablespoons olive oil,
add chicken and cook for 5 minutes. Add
onions and cook until translucent, about 5
minutes. Add the garlic and about ¾ of the
chopped tomatoes. Simmer for 5 minutes.
Add salt and paper to taste.
Category: Entrée I Wine Pairing: Martin Codax Albarino
Prep: 30 minutes I Cook: 1 hour I Serves: 4-6
Ingredients
• 1 lb. skinless, boneless chicken breasts,
cut into 2" pieces
• 1 tsp. HemisFares™ Saffron Threads
• 6 cups vegetable stock
• 2 medium onions, diced
• 4 large ripe tomatoes, peeled and
chopped, divided
• 4 cloves garlic, diced
• Sea salt and pepper
• 2 cups Valencia or Bomba rice
• 2 oz. asparagus
• 4 oz. mushrooms, sliced
• 8 artichoke hearts
• Lemon wedges
• Fresh parsley, minced
2. Pour rice into paella pan and stir until rice
is covered with tomato mixture. Slowly add
broth to the paella. Stir the rice mixture until
it is evenly distributed throughout the pan.
Place the asparagus, sliced mushrooms,
artichoke hearts and remaining chopped
tomatoes on top of rice, distributing evenly
throughout. Do not stir.
3. Simmer for about 20 minutes, or until all
broth has been absorbed and rice beings to
sizzle. Remove from heat, gently cover with
a cloth and let sit for 10 minutes. To serve,
garnish with lemon wedges, chopped parsley
and jamón (serrano ham), or your choice
of meat, seafood or additional vegetables.
Fold
Patatas Bravas
Fold
Directions
1. Prepare the bravas sauce by heating 3
tablespoons olive oil in a saucepan over
medium heat. Add the onion and garlic and
sauté until the onion is soft. Turn off the
heat and add the paprika, hot sauce and
thyme, stirring well. Transfer to a bowl and
add the ketchup and mayonnaise. Season
with salt and pepper to taste.
Category: Tapas I Wine Pairing: El Pensador Verdejo
Ingredients
• 3 Tbsp. Spanish olive oil
• 4 large potatoes, peeled and cut
into 1" cubes
• 2 Tbsp. onion, minced
• 2 cloves garlic
• Salt and ground black pepper
• 1½ Tbsp. paprika
• ½ tsp. hot sauce
• ¼ tsp. ground thyme
• ½ cup ketchup
• ½ cup mayonnaise
• Chopped parsley, to garnish
• 1 cup cooking oil
2. Sprinkle potatoes lightly with salt and
pepper. In a large skillet, fry the potatoes
in oil until cooked and golden brown.
Drain the potatoes on paper towels. Mix
the potatoes with the sauce immediately
before serving to ensure potatoes retain
their crispness.
3. Garnish with chopped parsley and
serve warm.
Fold
Pears with Honey and Saffron
Fold
Category: Dessert I Prep: 5 minutes
Ingredients
• 4 firm pears
• 2 Tbsp. honey
• Juice of 1 lemon
• 1 cup water
• 1 stick cinnamon
• ¼ tsp. HemisFares™ Saffron
Directions
1. Peel the pears, leaving the stalks intact.
2. In a medium heavy-bottomed pan over
medium heat, combine the honey and
lemon juice. Stir until the honey has
melted. Add water, cinnamon and saffron.
Stir until the liquid comes to a boil and
then turn down the heat and leave to
simmer for 5 minutes.
3. Add the pears to the liquid and simmer for
20 minutes, turning halfway through and
basting the pears with the sauce. Leave the
pears to cool in the syrup. Serve and enjoy.
Fold
Pork Chops à la Madrid
Fold
Category: Entrée I Wine Pairing: Martin Codax Albarino
Directions
1. Preheat oven to 425° F.
Ingredients
• 4 sprigs parsley, chopped
• 1 medium onion, chopped
• 1 Tbsp. HemisFares™ Spanish Paprika
• 5 Tbsp. HemisFares™ Extra Virgin Olive Oil
• 4 pork loin chops, 5 oz. each
• Salt and pepper to taste
2. In a medium mixing bowl, mix together garlic,
parsley and onion. Season with paprika,
pepper and salt and add 3 tablespoons of
olive oil. Grease a roasting pan with oil or line
it with aluminum foil.
3. Season the chops, covering them with the
mixture and place in roasting pan. Spoon any
remaining onion mixture between the chops.
4. Bake in oven for 12 minutes.
5. Turn chops over, piling the onion mixture
on top and bake another 12-13 minutes. If
pork is cooked, but onion mixture is not fully
cooked, quickly sauté onion mixture in a
heavy-bottomed frying pan until cooked.
6. Serve with sautéed onion mixture on top of
pork chops. Add potatoes to the side or a
vegetable of your choice.
Fold
Quince Paste & Cheese
Fold
Category: Tapas I Prep: 5 minutes
Total Time: 5 minutes I Serves: 4-6
Ingredients
• 8 oz. Don Juan Quince Paste
• 1 baguette
• 4 oz. HemisFares™ Mahon
or Manchego Cheese
Directions
1. Slice the baguette into 1/3" slices and lightly
toast on both sides.
2. Place a thin layer of cheese on each slice.
Cut quince paste into slices about 1/8" thick
and place on top of toast with cheese. Serve.
Fold
Riojana Potato Soup
Fold
Directions
1. Peel potatoes and cut into 1-1½" chunks. Cut
chorizo into 1" pieces.
Ingredients
• 2½ lbs. potatoes
• 2 chorizo sausages
• 1 large onion, chopped
• 2 cloves garlic, sliced
• 4-5 Tbsp. HemisFares™ Extra Virgin Olive Oil
• 16 oz. chicken or beef broth
• 6 oz. white wine
• 1 Tbsp. HemisFares™ Spanish Paprika
2. In a large pan, pour a few tablespoons of
olive oil and sauté the onion and chorizo until
onions are translucent, then add garlic slices
for 1 minute. Remove pan from heat.
3. Pour broth and white wine into the onion
and chorizo mixture. Add the rest of the
ingredients and stir. Heat to a boil, then
reduce heat and simmer on low until
potatoes are cooked. Be sure to check liquid
level, adding more broth if needed.
Fold
Serrano Ham Croquettes
Fold
Directions
1. In a medium unwarmed frying pan, combine
flour and olive oil, then very slowly add the
warm milk, stirring constantly. Place the pan
over medium heat and add the ham, salt and
nutmeg. Keep stirring until mixture thickens
and begins to come away from the edges of
the pan. Transfer the mix to a square dish
and leave to cool.
Category: Tapas I Wine Pairing: Las Rocas Grancha
Prep: 10 minutes I Cook: 20 minutes I Serves: 3-5
Ingredients
• 3-4 oz. Private Selection™ Serrano Ham,
chopped into ¼" pieces
• 2/3 cup all-purpose flour
• 3 oz. HemisFares™ Spanish
• 1 quart Kroger Milk, warmed
• Pinch Private Selection™ Salt
• Pinch Private Selection™ Nutmeg
• 2 Simple Truth™ Eggs
• 1 cup Kroger Breadcrumbs
• Kroger Olive Oil (for frying)
2. When cool, cut into equal sized pieces.
Mold the pieces into oval shapes and dip
each piece into beaten eggs and roll in
breadcrumbs. Heat the olive oil in a pan
(enough to cover the croquettes) and fry until
golden brown. Refrigerate any leftovers.
Fold
Soup de Ajo
Fold
Category: Soups & Stews I Wine Pairing: Bella Conchi Cava
Ingredients
• ¼ cup HemisFares™ Spanish
• ½ lb. stale bread, crusts removed
and cut into ½" cubes
• 8 cloves garlic, finely minced
• Private Selection™ Sea Salt, to taste
• 8 cups chicken or vegetable stock
• 6 poached eggs
Directions
1. Heat olive oil in a large saucepan over
medium-high heat. Add bread and cook,
stirring often, until golden brown (about 5
minutes). Add garlic, smoked paprika and
a generous pinch of salt. Cook for about 3
minutes, or until very fragrant.
2. Add chicken or vegetable stock and bring to
a boil, then lower heat and simmer for about
15 minutes, or until the bread is very soft.
Taste and add salt if necessary. Ladle the
soup into 6 bowls, adding a poached egg to
each, and serve. Refrigerate any leftovers.
Fold
Spanish Chicken Stew
Fold
Directions
1. Season the chicken all over with salt and
pepper. In a large fry pan over medium-high
heat, melt the butter with the oil. Fold in the
chicken and cook, turning frequently, until
browned, about 10 minutes. Transfer the
chicken to a platter.
Category: Entrée I Prep: 5 minutes
Cook: 1 hour I Serves: 4
Ingredients
• 3 lbs. chicken, cut into pieces, trimmed of
excess skin and fat
• Salt and freshly ground pepper, to taste
• 2 Tbsp. unsalted butter
• 2 Tbsp. canola oil
• 2 red or yellow bell peppers, seeded
and finely chopped
• 1 yellow onion, thinly sliced
• 1 clove garlic, minced
• 2 tomatoes, seeded and chopped
• 2 tsp. HemisFares™ Spanish Paprika
• 1 can (15 oz.) Kroger Chickpeas
• ¾ cup pitted green olives
• ½ cup almonds
2. Pour off all but 1 tablespoon of the fat from
the pan. Add the bell peppers and onion and
sauté until softened, about 5 minutes. Add
the garlic and cook for 1 minute. Stir in the
tomatoes and paprika.
3. Transfer the chicken to a Dutch oven and add
the bell pepper mixture. Set over mediumlow heat, cover and cook until the chicken
is tender and opaque throughout, about
40 minutes. Add the chickpeas, olives and
almonds. Cover and cook until the chickpeas
are warmed through, about 10 minutes more.
Fold
Spanish Almond Cake
Fold
Directions
1. Finely grind the almonds in a food processor.
With an electric mixer, beat the egg yolks
with the sugar to a smooth pale cream. Beat
in the zests and almond extract. Add the
ground almonds and mix very well.
Category: Dessert I Wine Pairing: Freixenet Negro X-Dry
Ingredients
• 1¾ cups Private Selection™ Almonds,
optionally blanched
• 6 large eggs, separated
• 1¼ cups Kroger Granulated Sugar
• Zest of 1 orange
• Zest of 1 lemon
• 4 drops Kroger Almond Extract
• Powdered sugar, for dusting
2. With clean beaters, beat the egg whites in a
large bowl until stiff peaks form. Fold them
into the egg and almond mixture (the mixture
is thick, so that you will need to turn it over
quite a bit into the egg whites).
3. Grease an 11" springform pan, preferably
nonstick, with butter or cooking spray and
dust it with flour. Pour in the cake batter
and bake at 350° F for 40 minutes, or until
cake feels firm to the touch. Let cool before
turning out.
4. Just before serving, dust the top of the cake
with powdered sugar.
Fold
Spanish Charcuterie Board
Fold
Category: Tapas I Prep: 15 minutes I Serves: 6
Ingredients
• Palacios Plain Chorizo
• Don Juan Manchego Cheese
• Pimento stuffed olives
• Marcona almonds
Directions
1. Cube manchego cheese. Remove casing
from chorizo and slice into coins. Neatly
display manchego cheese, chorizo slices,
almonds and olives on serving board.
Fold
Spanish Horchata
Fold
Category: Beverages I Prep: 2 minutes I Serves: 6
Ingredients
• 1 lb. Kroger Slivered Almonds
(or almond powder)
• ½ lb. sugar
• 1 lemon
• 1 cinnamon stick
• 1 pinch salt
• 2½ quarts warm water
Directions
1. Crush almonds into a coarse powder.
2. In a large bowl, combine water and pinch
of salt. Slice and add the lemon. Mix in
powdered almonds. Cover container and let
sit at room temperature for 2 hours.
3. Add sugar and cinnamon stick. Stir until
sugar is completely dissolved. Strain the
liquid with a fine cloth two times, removing
larger almond particles.
4. Refrigerate horchata for up to 5 days.
Fold
Spanish Lentil Soup
Fold
Directions
1. Rinse lentils thoroughly. Place lentils into
a medium saucepan and cover with water.
Soak for 1 hour.
Cook: 1 hour I Serves: 6
Ingredients
• 1 lb. dry lentils
• 5 medium potatoes, peeled and
cut into 1" cubes
• 2 carrots, peeled and cut into ½" thick slices
• 2 stalks celery, cut into slices
• 3 cloves garlic, peeled and sliced
• 2 Tbsp. Spanish extra-virgin olive oil
• 4 boneless pork loin chops, cut into 1" cubes
• ¼ tsp. ground cumin
• Salt and pepper to taste
2. Pour the oil into a large pot over medium
heat. When oil is hot, add the vegetables and
sauté for 3-5 minutes. Add the pork cubes
and sauté for 3 minutes. Add water to pot to
cover vegetables and pork. Bring the water
to a boil. Add lentils to pot and simmer until
lentils are cooked, about 1 hour. Check pot
every 15-20 minutes. Add water if needed.
When lentils are cooked, add cumin and salt
and pepper to taste. Serve in bowls with
rustic bread.
Fold
Spanish Olive Oil Tasting
Fold
Category: Tapas I Prep: 15 minutes I Serves: 5
Ingredients
• HemisFares™ Cornicabra Olive Oil
• Pons Monumental Spanish Olive Oil
• Pons Organic Olive Oil
• Flauta bread
Directions
1. Cut ends off flautas, then cut each flauta into
¼" slices. Pour each olive oil in a separate
cup or dish. Serve, letting guests dip flauta
bread into olive oil.
Fold
Steak with Quince Paste on Toast
Fold
Directions
1. Add olive oil and spices to resealable
bag and mix well. Add steak to bag and
rub spices into meat. Let meat marinate
for 15 minutes.
Category: Tapas I Wine Pairing: Marqués de Riscal Reserva
Ingredients
• 1 Tbsp. HemisFares™ Olive Oil
• ½ Tbsp. paprika
• 1 tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. pepper
• ¾ lb. flat iron, flank or ribeye steak
• Flauta bread
• 5 oz. membrillo quince paste
2. Heat skillet to medium-high heat. Cover
the skillet and cook the steak for 10
minutes on each side.
3. Let the steak rest for 10 minutes. Slice
thinly, then cut into 1" pieces.
4. Remove the top third of the flauta and
discard. Cut remaining flauta into 5
equal pieces.
5. Add a slice of quince paste to each
flauta piece.
6. Top covered flautas with piece of steak
to serve.
Fold
Strawberry Sangria
Fold
Directions
1. For syrup: in a large saucepan combine
trimmed and halved strawberries, sugar
and water. Bring just to boiling, stirring to
dissolve sugar. Remove from heat. Cover and
let cool to room temperature.
Category: Beverages I Prep: 25 minutes I Serves: 8
Ingredients
• 8 cups fresh strawberries, trimmed
and halved
• 2/3 cup sugar
• ½ cup water
• 1 bottle white wine such as sauvignon
blanc or pinot grigio
• 1 cup fresh strawberries, sliced
• 2 cups sparkling water, chilled
• 1 orange, sliced
2. Press mixture, a little at a time, through a
mesh sieve; discard solids (you should have
about 3 cups syrup). In a 2-quart pitcher,
stir together the syrup, wine and sliced
strawberries. Cover and chill up to 24 hours.
3. Before serving, stir in sparkling water. Serve
in glasses with orange slices.
Fold
Stuffed Tomatoes
Fold
Directions
1. To easily remove skin from tomatoes: cut
out the core using a sharp knife, then
make a cross incision on the other side
of the tomato. Place tomatoes in a pan
of boiling water for about 10 seconds.
Remove and place in a bowl of ice-cold
water. This helps stop the tomatoes from
cooking and going soft.
Category: Tapas I Wine Pairing: Tablao Navarra Red Blend
Ingredients
• 8 small tomatoes
• 4 hard-boiled eggs, cooled and peeled
• 6 Tbsp. HemisFares™ Traditional
or Spicy Paprika Aioli
• Private Selection™ salt and pepper
• 1 Tbsp. fresh parsley, chopped
2. To stuff the tomatoes, slice off the tops,
and make a smaller slice from the bottom
so the tomatoes stand upright. Using a
spoon, hollow out the tomatoes, removing
seeds and core.
3. Mash eggs with aioli sauce, salt, pepper
and parsley. Fill tomatoes, pressing down
firmly on filling. Garnish with a sprinkle of
chopped parsley and serve.
Fold
Tortilla Española
Fold
Directions
1. Preheat the broiler. Heat ¼ cup olive oil in a
large cast-iron skillet. Add the potato and onion
slices, season with salt and pepper and cook
over moderate heat, stirring frequently, until the
potatoes and onion are tender but not browned,
about 15 minutes.
Category: Entrée I Wine Pairing: Pago de Cirsus Chard
Ingredients
• ¼ cup plus 2 Tbsp. HemisFares™ Spanish
• 1¼ lbs. red potatoes, peeled and
sliced 1/8" thick
• 1 onion, halved and thinly sliced
• Private Selection™ Salt and freshly
ground pepper
• 8 large eggs
2. In a large bowl, lightly beat the eggs and season
with salt and pepper. Scrape the potato
mixture into the bowl, being sure not to leave
any in the skillet.
3. Return the skillet to the heat and add the
remaining 2 tablespoons of oil. Add the egg
mixture, spreading it out in an even layer. Cover
and cook over low heat until the tortilla is set on
the bottom and the edges, about 10 minutes.
Transfer the skillet to the oven and broil 8" from
the heat, just until the top is set, about 1 minute
longer. Ensure the tortilla is cooked to a safe
internal temperature of 160° F. 4. Set a large plate over the skillet and carefully
invert the tortilla onto the plate. Let stand for 5
minutes. Cut into wedges and serve warm or at
room temperature. Refrigerate any leftovers.
Fold

Recipe Collection

Transcription

Similar documents

Zach Santullo

Just cut, fold and tape this stuff to create your very own Cla

recipes - Progressio

The Root`s Poached Michigan Apple Salad

Whistler Blackcomb Trail Map

Flavor MyPlate

Yuengling Lager Chili Dip

Page 12 - Gringo Times

Cooking with Huey - Kitcheners ® Kitchens

Mussels in White Wine with Fennel