SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
- While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
- Bring 1 to 2 inches of water to a boil in another skillet with a lid.
- Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
- Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
- Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
- Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Ease of preparation: easy
SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE
Steps:
- Preheat your grill to high.
- Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
- Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
- Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
- Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.
SPANISH RICE USING TOMATO SAUCE
Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.
Provided by Debbie R.
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
- Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
- Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
- Turn heat to low and cover. Let simmer for 20 minutes.
- Fluff with fork.
SPANISH POTATO OMELET (TORTILLA DE PAPA ESPANOLA) WITH ROMESCO SAUCE
Provided by David Kamen
Categories Egg Garlic Nut Potato Tomato Appetizer Sauté Almond Bell Pepper Hazelnut Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the tortilla:
- 1. In a large skillet over medium-high heat, arrange the onion and potatoes in a flat layer and cover with 1/2 cup olive oil. Cook the vegetables, gently stirring occasionally, until the potatoes are tender but not browned, 7 to 9 minutes.
- 2. Drain the cooked vegetables in a colander set over a bowl until cooled. (The oil collected in the bowl can be used later in the recipe or for another preparation.)
- 3. Place a medium nonstick skillet over medium-high heat and add the remaining 1/4 cup olive oil. In a large bowl, beat the eggs with a pinch of salt. Add the potato mixture to the skillet in a flat layer and then pour the eggs over top. Cook the eggs, pressing the edges into the center as they begin to cook. Once the omelet is set enough, gently shake the pan to keep it from sticking on the bottom. Continue cooking until almost completely set, 6 to 8 minutes. Slide the omelet out onto a large dinner plate and invert it back into the pan to finish cooking the other side, 2 to 3 minutes more.
- 4. Slide the finished omelet onto a large serving plate and let stand 10 minutes before slicing. Serve warm or at room temperature with Romesco sauce.
- For the romesco sauce:
- 1. Preheat the oven to 350°F. Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet. Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
- 2. Place the peppers and tomatoes cut-side down onto an oiled baking sheet. Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes. Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle. Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
- 3. Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste. Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.
SPANISH STYLE ALBONDIGAS IN A SUNNY MEDITERRANEAN SAUCE
The sunshine just shines on and on. A delight to the taste buds.
Provided by Anonymous
Categories Main Dish Recipes Meatball Recipes
Time 2h20m
Yield 4
Number Of Ingredients 24
Steps:
- Mix ground beef, ground pork, green onion, oregano, parsley, garlic, Worcestershire sauce, salt, and black pepper together in a bowl. Slowly add and mix breadcrumbs into meat mixture to desired consistency. Form mixture into balls, roll them in remaining bread crumbs to coat, and arrange onto a shallow tray. Cover meatballs with plastic wrap and refrigerate at least 30 minutes.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Cook and stir pancetta in the hot oil until browned, about 4 minutes. Add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute. Stir carrot, celery, and red bell pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes. Sprinkle basil, oregano, coriander, and black pepper over pancetta mixture; stir to season evenly.
- Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.
- Quickly stir tomato puree into pancetta mixture; add chopped tomatoes. Cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes. Reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes.
- Heat 2 tablespoons oil in a large skillet over low heat. Cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with paper towel.
- Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 26.4 g, Cholesterol 86.9 mg, Fat 40.1 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 11.3 g, Sodium 760.1 mg, Sugar 7.6 g
B&K SPANISH SAUCE FOR HOT DOGS
Make and share this B&k Spanish Sauce for Hot Dogs recipe from Food.com.
Provided by Griswold Krazy
Categories Sauces
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Do not cook hamburger meat first. Mix raw hamburger with the water and add all the ingredients together in a pot.
- Simmer for 1 hour. Spoon over hot dogs, or delicious served on a bun by itself.
Nutrition Facts : Calories 353.7, Fat 27.6, SaturatedFat 10.3, Cholesterol 70.8, Sodium 840.5, Carbohydrate 13.1, Fiber 0.6, Sugar 11.2, Protein 14
SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE
Steps:
- Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
- Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.
- Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.
- Preheat grill to high.
- Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side.
SAUCE ESPAGNOLE - SPANISH SAUCE
Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy!
Provided by Mamas Kitchen Hope
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
- Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
- Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
- Allow the flour to develop a light tan color. About a minute or two.
- Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
- Allow to cook about five minutes or until desired thickness is achieved.
- Strain and serve or refrigerate and reheat when needed, whisking until smooth.
Nutrition Facts : Calories 161.7, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 765.9, Carbohydrate 10.8, Fiber 2, Sugar 3.1, Protein 2
ROASTED CLAMS WITH HOT SPANISH SAUCE AND SWEET ONION AND GRILLED PEPPER RELISH
Steps:
- For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.
- For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.
- For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.
- For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
ROASTED STRIPED BASS WITH RED PEPPER-SPANISH PAPRIKA SAUCE WITH BATTER FRIED POTATOES
Steps:
- Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes. Remove from the heat. In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well. Slowly add the oil and blend until emulsified. Season with salt and pepper.
- For the Bass: Preheat the oven to 400 degrees F. Make 4 diagonal cuts on each side of each fish, reaching all the way down to the bone. Season to taste with salt and pepper. Place a large roasting pan on a burner over high heat. When pan is hot add oil. Heat oil to almost smoking. Place the fish in the roasting pan and sear until golden brown, about 1 to 2 minutes per side. When fish is seared, place the roasting pan into the oven and roast for 12 to 14 minutes, depending on the size of the fish. Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce.
- For the Batter Fried Potatoes: In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well. Add salt and pepper to taste.
- Add the thyme to the beer batter. Place the batter and the seasoned flour in 2 separate bowls. Season the potato slices with salt and pepper to taste. In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes. Drain on paper towels and season with salt and pepper to taste.
SPANISH-STYLE ALBONDIGAS IN A SUNNY MEDITERRANEAN SAUCE
A meatball dish to savor. Rich tangy meatballs in a rich savory tomato sauce. Brilliant all year round.
Provided by Anonymous
Categories World Cuisine Recipes European Spanish
Time 2h24m
Yield 6
Number Of Ingredients 24
Steps:
- Combine ground beef, ground pork, spring onions, fresh oregano, 1 clove garlic, Worcestershire sauce, parsley, salt, and black pepper in a bowl. Mix well. Add 1 1/3 cups bread crumbs gradually. Form mixture into balls.
- Place remaining 1/3 cup bread crumbs in a bowl. Dip meatballs into bread crumbs and transfer to a tray. Cover with plastic wrap and refrigerate, at least 30 minutes.
- Heat oil in a large skillet over low heat. Cook meatballs in batches, stirring and turning occasionally, until evenly brown and no longer pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into a meatball should read at least 160 degrees F (70 degrees C).
- Heat 2 tablespoons oil in a skillet. Add pancetta; fry until brown but not crisp, about 4 minutes. Add onion and the remaining garlic; cook and stir until fragrant, about 1 minute. Add red bell pepper, carrot, and celery. Fry, stirring occasionally, until softened, about 3 minutes. Add oregano, basil, coriander, and black pepper; cook and stir for 1 minute.
- Pour wine into the pancetta mixture and stir to reduce. Stir tomato puree in quickly to avoid burning. Add plum tomatoes; stir to break down. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce thickens considerably, 1 to 1 1/2 hours.
- Blend sauce using an immersion blender. Add meatballs to the sauce; cook until heated through, about 10 minutes more.
Nutrition Facts : Calories 733.9 calories, Carbohydrate 31.2 g, Cholesterol 53.1 mg, Fat 55.3 g, Fiber 3.4 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 644.5 mg, Sugar 6.5 g
PAN-SEARED SEA BASS WITH A SPANISH SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
- Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
- Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.
SPANISH DOG SAUCE RECIPE - (4.3/5)
Provided by carolync
Number Of Ingredients 9
Steps:
- This is not a difficult recipe but needs to be stirred and watched carefully. It will be ruined if the hamburger browns. DO NOT brown the hamburger. Mix burger and water in a medium-large sized heavy bottom saucepan. (I know this looks and sounds very gross, but trust me on this.) Add the rest of the ingredients until well mixed. This should be similar to a medium thick tomato sauce. Bring to a simmer over medium heat. Reduce heat a little, stirring every 15-20 minutes. This is important to keep the mixture from browning, burning or scorching. If the mixture seems too thick, then add a little more water. (Manwich consistency is too thick. The object is to be able to spoon this on easily, but have the sauce stay on the hot dog and bun when eaten.) Simmer for 1 1/2-2 hours, continuing to watch VERY carefully, stirring every 10-15 minutes
SPANISH STEAK SAUCE
Like Romesco sauce, but hold the nuts. For this steak, a little smoked paprika and ground coriander can be added to the rub for the meat before cooking. Grilled lemon and minced parsley pair nicely with sauce if serving over sliced steaks.
Provided by Rachael Ray : Food Network
Categories condiment
Time 5m
Yield about 1 cup sauce
Number Of Ingredients 7
Steps:
- Place all ingredients into food processor and pulse at first, then process to combine into thick but smooth sauce. Serve over sliced steak.
ROASTED CARROTS, SPANISH SPICES, YOGURT SAUCE, HARISSA
Provided by Bobby Flay
Categories side-dish
Time 25m
Yield 4 to 6 as a side dish
Number Of Ingredients 20
Steps:
- Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
- Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
- Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.
- Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.
SHRIMP IN GARLIC SAUCE, SPANISH STYLE
Make and share this Shrimp in Garlic Sauce, Spanish Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 34m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- About ½ hour before cooking, season shrimp well with salt.
- Place shrimp on paper towels; let rest.
- When ready to cook, add olive oil to a large sauté pan over med-high heat.
- Add in garlic and dried chili pepper pieces; sauté 2 minutes and make sure the garlic doesn't brown.
- Dry the shrimp well; add them to the hot oil and turn them quickly to coat with the oil.
- Cook, tossing, until the shrimp are just done-no more than 2 minutes.
- As the shrimp finish cooking, sprinkle with the paprika and parsley; stir to blend well.
- Remove from heat; add salt to taste.
- Divide among 4 appetizer plates and serve immediately with good bread for sopping up the oil.
Nutrition Facts : Calories 223.3, Fat 12.2, SaturatedFat 1.8, Cholesterol 172.8, Sodium 171.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.2, Protein 23.7
RED SNAPPER WITH SPANISH SOFRITO SAUCE (WW)
This is only 4 points/serving. Posted for Zaar World Tour 5--Spain. Recipe source: Weightwatchers.com
Provided by ellie_
Categories Spanish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a skillet with Pam and place over medium high heat.
- Saute snapper for 3-5 minutes per side or until fish flakes easily. Remove fish from skillet and set aside but keep warm.
- In the same skillet heat oil and add onions and peppers; cook stirring for 7-10 minutes or until vegetables are soft and browned. Stir in garlic and cook stirring about couple of minutes.
- Add water, salt and pepper to skillet.
- Serve sauce over fish and garnish with parsley.
OLIVE OIL FRIED EGGS WITH SPANISH PANTRY SAUCE
Steps:
- For the sauce: Combine the oil, parsley, almonds, paprika, salt, pepper, tomatoes, red peppers and garlic in a food processor and pulse until smooth. Taste and adjust the seasoning if necessary.
- For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet. Brush the bread with 1/4 cup of the olive oil. Toast in the oven until toasted and lightly browned, 6 to 8 minutes.
- Heat the remaining 1 1/2 cups olive oil in a large nonstick saute pan set over medium heat. Crack 4 of the eggs into the pan making sure each egg has enough room for the white to spread out. Fry the eggs and, using a spoon, carefully baste them with the olive oil to cook the tops. Cook until the edges of the whites start to get golden brown and crispy, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.
- Lay 2 pieces of toast on a plate and top each with a fried egg. Season the eggs with a sprinkle of salt and pepper and finish with a heaping spoonful of the Spanish pantry sauce. Serve immediately.
SPANISH OMELET WITH ROMESCO SAUCE
Steps:
- Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins.
- Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and 1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste.
- Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.
SPANISH ROASTED RED PEPPER SAUCE
Try this with "Party Nut Loaf" or a baked potato or mash, or pasta, or, or, or! From Linda McCartneys World of Vegetarian Cooking
Provided by Karen Elizabeth
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the peppers and tomatoes on a baking tray and roast them at 200c/400F/gas 6 for 20 - 30 minutes, turning from time to time until the peppers have blackened and the tomatoes have cooked.
- Cool the peppers in a paper bag for 10 minutes, then peel off the skins, core and de-seed them. Skin the tomatoes.
- Put the peppers and the tomatoes in the blender with the olive oil. Blend to a puree.
- Pour into a small saucepan and add the creme fraiche or soya cream.
- Stir well, season to taste and heat through to serve.
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